What is the deal with the obsession with Bahn mi sammies? Why? Molecular gastronomy is silly anymore. The cute coolness is over in my opinion.
Can’t we go back to letting food be what it is? Don’t get me wrong, I am all about progression but it has gotten out of hand. I blame it on the folks that started trying to make tofu taste like meat.
Stepping off soap box
I really don’t care much for shopping. I am a patient soul though. Took me 2 months to find the meat grinder I wanted to use at home. Then I waited. And waited. And waited for it to go on sale. TADA! Got it for 1/2 price.
Now I am on the hunt for a new rotiss oven. The current one is dying but has served me well but not worth repairing. It has been a workhorse and would buy another one but the company discontinued that model years ago. Don’t really care for the current one they offer for a few reasons. Mainly the country where it is made.
I really don’t feel that is such a bad thing. I don’t feel deprived. I like to spend my money on other instant gratification like a steak.
I don’t usually make New Years Resolutions but this year I will:
Use The Onion as my primary news source
Read reviews on silly “culinary equipment” on Amazon i.e. the Amazing banana slicer
Write and test one new recipe a week
Before going to any restaurant or market, ALWAYS check the health inspection scores. Could save a lot of time at the ER or so. It is just one of those things that I look for beyond just the regular reviews from diners, food snobs and or paid food Critics.
It is easy enough to look it up and really doesn’t take time.
True, some fail because of a bunch of tiny demerits but others may have the tiny and one major problem. Just stay away until the situation is rectified.
In short, if you see that there is a low/high score (many municipalities rate different ways so keep that in mind) and if the bad score is followed up by a better score with in a month, the place may have corrected the problems.
Found the printer I wanted so went to the 🙂 big box store to get it at the 35.00 price YAY. It is in stock double YAY.
It rang up at the higher price. BOO! Tell the clerk that it is advertised on line for 35.00. I was reminded that the store does not match their on line prices. BOO.
Okay, back at the house I order it and select that it should ship to the store. I am smug in the thought that I’ll just pick it up 30 minutes or so later right? It initially tells me I have an estimated pick up date of Dec 29, so okay I think. I’ll just wait 30 minutes and they will send me a happy little e-mail or text to come pick it up now.
In under a minute I get an e-mail stating that the estimated ship date has changed. HA! I think. Then I read the rest of the e-mail. The NEW estimated ship date is Jan 11!
Printers must have a migratory habits from the electronics department to customer service. Who knew.
Got a meat grinder and sausage stuffer for home use. So far so good. The freezer is packed with Italian, Cajun, Jalapeno, Burger meat, Beef sausage, Breakfast sausage.
Almost need a sausage stuffer to stuff the freezer. Thank goodness I have two.
Seriously, once in a while I like to read some of the stuff in my spam box. This is the latest one regarding an package I was sent. NO! I don’t click the link. Seriously!!!
Anyway, this is the message
Dear Customer,
Your parcel has arrived at the post office at December 7.Our postrider was unable to deliver the parcel to you.
To receive a parcel, please, go to the nearest our office and show this postal receipt.
Lately, some Chef’s and Restaurant Owners have been tweeting to Critics, Blogger, etc about the negative reviews. I don’t know why some are getting so defensive. If a majority of the Critics, bloggers etc. are saying the same thing, perhaps there should be a change to what is happening.
Case in point. There is a restaurant that has been in business for 6 years and has been steadily been going down. The two chief complaints are the owner and the inconsistency of the product (portion sizes shrinking, using obviously pre-packaged and advertising it as fresh made) as well as it often being over cooked. This is supposed to be a upscale casual type place.
First, the owner. What a piece of work! She regularly chides customers when they point out errors. The owner has been known to tell the customer that the name on the door isn’t the customers name and hence makes the decisions of what is right. Great way to get repeat business. There is a very high staff turnover as she has been seen and heard by other staff and customers screaming and using the F-bomb on a regular basis.
Second, it is beyond me why any menu would state products were made in house when well, they are not. I suppose technically they are if you count ordering canned/pre-packaged food and then warming it up on site as house made.
Personally, if my name is on the door and menu, I want to be honest. My name is my reputation and I (have been asked to in the past) to “fudge” or make short cuts. Nope. Not gonna do it.
Stepping off my soap box.
Chef En Fuego 