Excerpt’s from Zagat:
A Funky Asian Disaster
As a food writer it’s a bit embarrassing to admit that I’ve never been a fan of, well…stinky ingredients. (I’m just being honest.) I mean I’m not the kind of person who’s going to sit there and pretend I snack on durian and fermented fish paste just because it sounds cool. One night I was eating dinner at a hot spot known for its inventive Asian fare. The dishes sounded really good on the menu so we ordered close to an entire menu’s worth of the goods. Basically, if you want to stink worse than a batch of hard-boiled eggs dipped in vinegar, you should eat here. I watched in shock as my dining companions ooh-ed and ahh-ed at the “deliciousness” of the meal, which had actually made me physically nauseated. Also the desserts were some of the worst things I’ve ever put in my mouth and included flavor combos that while inventive, did not work in the slightest. One dish tasted like spiced gravel doused with orange marmalade. I’ll say no more, but I can tell you that I won’t be returning to this joint ever again.
-Kelly Dobkin is an editor for the Zagat Blog
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No “Food Porn” here 😦
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(other than the stuff you can get anytime at home if you really want it )
– and that ‘s usually the best ” Stuff “, anyway.
Delicious, satisfying, exiting food. What else is there ?
Yeah, I can think of a few things, but let’s stick to food 🙂
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Bon Appetit ! Life is Good !
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Why are chef’s so poorly compensated ? Click HERE to read original post !
Comment by John Rodriguez
“I remember in the 80’s and 90’s, Executive Chefs at top hotels were paid around
110,000 – 125,000 USD,now the same chef is making, well you guys know
(65,000- 85,000 USD)! so yes there are some truths in this! With all the young
talent fresh out of school our 20 some odd year professionals
salary caps have gone down “.
Seems to me the same thing is going on in other industries as well.
In this age of ” everything cookie cutter style “,
who need’s experienced managers anymore ?
For those who do not agree ask yourself
when is the last time you got a substantial raise ?
Tonight’s Dinner :
Cornmeal crusted cod fillet sauteed in butter,
greek yoghurt mixed with thai sweet chili sauce
and israeli couscous with vegetables.
Bon Appetit ! Life is Good ! 🙂
An Apple A Day……..
Excerpt from the HUFFPOST :
….. And while the list is comprehensive, the ranking doesn’t capture all information:
For example, though apples were ranked as the most contaminated overall,
imported nectarines had the unique distinction of having a full 100 percent
rate of positive pesticide test results, above any other product. Bell peppers
and grapes were both commonly contaminated with 15 different pesticides
in a single sample — the highest overall diversity of contamination.
Still, even the researchers who conducted the pesticide exposure studies
don’t recommend giving up the “Dirty Dozen” outright.
Read more HERE
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This is the best beer-snack I have had in a long time.
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“Con”-fusion of Vietnamese Wrappers, German Kraut Salad (Cabbage Slaw)
and Jamaican Scotch Bonnet Hot Sauce.
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Bon Appetit ! Life is Good !
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Image by: Donna Cafe.com
Cooking is like love.
It should be entered into with abandon or not at all.
Skipped breakfast today, so at 11.00am, early lunch.
A friend asked me the other day to make some stew for
him and his wife, so he’ll be happy when I show up in a while
with a steaming pot of this 🙂
Bon Appetit ! Life is Good !
Happy father’s day to all dad’s.
But everybody should have fun watching this:
ChefsOpinion 