As a chef, I am a great garage mechanic.
For two reasons ... First, I have a very simple palate: I am very much a meat-and-potatoes guy. When I find a very simple combination that I like, e.g., meat loaf and mac and cheese, I tend to stick with it. I am not prone to experimentation: if it ain't broke don't fix it. My palate is about as sophisticated as that of the android in the first Terminator movie … and about as ravenous. Secondly, I am clumsy in the kitchen in terms of handling pots, pans, dishes, knives, etc. … basically any cooking implement. I break stuff. Listening to me in the kitchen – spare yourself the sickening spectacle of actually watching – is much like I imagine hearing the Battle of Hastings in 1066. Except not as graceful. Nevertheless, my wife and I enjoy wa
I recently engaged in a Facebook discussion with a couple of Facebook friends regarding the kerfuffle about some disparaging comments the chef / gourmet-show host Andrew Zimmern made here and here about Chinese food, and Asian food generally, in the US. Considering that the conversation about Zimmern’s critique occurred among three Facebook friends, my remarks were uncharacteristically sharp. (One Facebook friend said "abrasive".) What aroused my ire was that the Zimmern critique provoked yet another round of bend-over-backward-til-your-vertebrae-crack political correctness that evidently holds that all works on the part of people of color, particularly people of color who are recent immigrants, should be immune from open and honest criticism and replaced by approbation on the part of