It has been a big week
of eating, but it has been one that has left me asking questions:
1. Why isn’t more pate
used in sandwiches here? For example, a mortadella sandwich but with pate in
it.
2. Why isn’t the
Vietnamese mayonnaise on banh mi sold at the supermarket, like Kewpie? I feel
like we are missing out on a world of possibility.
3. Why isn’t there more
collaborative dinners between Indian and Burmese chefs? They truly work well
together.
4. Why isn’t pavlova
rolled more often? The best thing about Swiss roll can be applied to meringue
too.
5. Why is it so good to
go to a place where they know your name? We all know the answer to being a
local with the chef serving up your favourite dish as soon as you walk in the
door (roast pork noodles are a case in point).
6. Why isn’t there more
spiced rolls? I understand the pleasures of cinnamon, but why not allspice,
nutmeg, saffron, or some combination of all of them.
7. Why isn’t cheese included in the default setting of bacon and egg rolls? They add
moisture, and, the best kind of mouth feel.
And that is my week in
eating and questioning with thanks to K and SD.
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