Still Working On That?
July 16th, 2009 at 19:43There is nothing quite as disappointing as dinner in an American restaurant.
No matter how much money I spend or how far I travel, the food invariably tastes sanitized, drained of its original flavor, infused with a suffocating plethora of aromas. As if the American palate has no patience for the acid sweetness of the tomato, the gentle comfort of chicken, the salty freshness of the oyster, the maternal fierceness of lamb, the coquettish charm of pork. One taste is never enough. Instead chefs invent shocking combinations of ingredients whose flavors exceed even the presumptuousness of chewing gum — or a smoothie. (more…)
