Dulling the Pain With Food and Wine. Present Sense Impressions and Past Recollections Recorded by a Common Diner.
Friday, October 23, 2009
Friday Afternoon Laughs
How is it that people are becoming so oversensitive and increasingly rude at the same time?
Wednesday, October 21, 2009
"Do you have any food restrictions?"
When I get asked this at a restaurant, my answer is always "no, I eat everything." Which is largely true (these days, large seems to be the operative word, but I digress), since I would hate to miss anything, even if some components may be less desirable in the gastronomical scheme than others. At the risk of sounding [even more] horribly spoiled though, sometimes I am still tempted to think out loud:
1. Lobster
Almost always overcooked and frankly really boring, but it's expensive so it must be good.
No thanks.
2. Truffle oil
There is only word to describe this ingredient-- gross.
I would rather eat unadorned sodium alginate.
3. Lobster WITH truffle oil
4. Seared scallops
I doubt I will ever recover from being sick of this preparation.
5. Beef tenderloin
Might as well have a boneless skinless chicken breast; not much difference in flavor or texture.
Honorable Mention: Crab cakes (I have not seen this item included in anything but a bar menu in quite some time, but still, why would someone do this to something as wonderful as crab?)
1. Lobster
Almost always overcooked and frankly really boring, but it's expensive so it must be good.
No thanks.
2. Truffle oil
There is only word to describe this ingredient-- gross.
I would rather eat unadorned sodium alginate.
3. Lobster WITH truffle oil
4. Seared scallops
I doubt I will ever recover from being sick of this preparation.
5. Beef tenderloin
Might as well have a boneless skinless chicken breast; not much difference in flavor or texture.
Honorable Mention: Crab cakes (I have not seen this item included in anything but a bar menu in quite some time, but still, why would someone do this to something as wonderful as crab?)
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