Silly tire company

Yesterday in the Chronicle, Patricia Utterman wrote a tiny little blurb about Range, describing her dinner she had had last week. She explained how everything was just as good if not better than when she originally gave it it's great review back when it opened. But then she went on to describe the dishes she ate, and something went amist. Suddenly, I wasn't reconizing anything she was talking about. For instance, she describes the pork loin as "cooked sous-vide." Now, sous-vide, which literally translates to "under water", means putting something in a plastic casing (usually cryo-vac) and cooking it very slowly in a temperature controlled water bath. I can say from experience, Range does not "sous-vide" anything, let alone even own a multi-thousand dollar cryo-vav machine. That pork is slow-roasted in a very dry and in no way bath-like oven. Was she so pretensious that she just assumed that she could tell exactly how it was prepared? Would it hurt to ask a simple question while you're at the restaurant before making false statements in a major publication?

Well, Utterman aside, this got me to thinking. How many other of the thousands of menu descriptions that I've read in magazines and newpapers over the years have been wrong?
All of the cool things I've read about cool chefs at cool new restaurants doing...all could be lies. Well, not lies, per se...but certainly not truthes. I metioned it to my chef, Phil, who agreed with me and said that the new Michelin guide was full of inacuracies......................................................
Fast forward to this morning, where the major headline on the front page of the Chronicle reads "IS MICHELIN MISGUIDED? At least 10 significant errors found in first Bay Area edition of restaurant handbook."http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/10/06/MNGPULK6VQ1.DTL What!!??? You mean to tell me that the guide whose ratings have over the years led chefs to commit suicide is run by a bunch of morons that don't know how to pick up a phone and do some fact checking? In the famous words of Charlie Brown.......good grief. The star allocation, as questionable as it was, was one thing.... but this is undeniably inexcusable. Michelin is dead to me. You hear me, Michelin!!?? DEAD!!