Friday, February 3, 2012

Between a ramekin and a square

Just my two cents...a month ago or so we had some friends over for dinner and a conversation started from one of our guests saying why is everything in menus about a ramekin or an infusion or a foam?

It's true sometimes from a non- foodie's perspective looking inside our industry it can get a touch snobbish...and yes often it can get a bit much to hear certain words over and over on menus to describe simple things...but it is what it is...

Can we meet half way people?

Because I go to people's home every other day I see what people eat, I see their fridge and pantry and from a foodie looking inside, I also have an issue with some of the stuff I see but it is what it is... One thing that really gets me laughing is when I read a recipe in a magazine that says 2 square of chocolates. Really, in today's world where we can get oranges from South Africa and Avocado from |Chili, you mean to tell me that 2 squares of chocolate is what I need to make these quote: "Incredible Delicious Espresso Brownies" why in the world is this product still on the market... if you want to make incredible anything I would suggest you start by buying good quality chocolate and get rid of your Bakers... try Barry-Callebaut-or Lindts, or any other world renown producer in your area... Bakers was at one point a staple item in my mom's kitchen, but now there is so much better out there and not really much more money, so splurge and get outside your comfort zone.


cheers
Martin

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