Wait, what?! Why?!
Wait, what?! Why?!
It endures because it keeps thing simple, and does them well. I still remember the egg cream I had there in 2010 (and not only because the air conditioning was a blessing on such a hot day).
“One was just bouncing around on the windowsill and I was kind of losing my temper at this point, so I took off one of my shoes and I threw it in the direction of the seagull, and both the seagull and the shoe went out the window.” [c/o The Takeout]
These all look delicious, which is why I’m saving this here, but more than an hour to prep and cook does not an ‘easy midweek meal’ make.
I would quibble with pith as a ‘perfectly normal food’ (if you’re not avoiding the pith when you eat citrus, you’re doing it wrong). Other than that, this mostly leaves me thinking about how much my palate has changed over the last few years. Once upon a time, not so long ago, I was That Guy who lived on starch and didn’t touch fruit or veg; I still don’t really eat fruit (it’s a texture and tartness thing for me) but I’m game for most vegetables now, provided they’re properly prepared and in the right combinations. (For instance, raw tomato is not appealing — but slice it, salt it, put it in a sandwich or on a burger? I’m good.)
It’s not all that weird, unless you were naive enough to think your favourite mom-and-pop-feeling chain wasn’t decided upon down to the last detail. Maybe it also feels uncomfortable to think of oneself as an individual while at the same time fitting a little too neatly into a brand’s demographic classification, like a negation of individuality? No sweat; it’s as much in their heads as it is in yours. And I’d be more worried about Facebook doing it than a ‘fast casual dining experience’.
Saving this for the recipe for puy lentils with roast aubergine, tomatoes and yoghurt. (That’s a lot of aubergines, mind.)
Experienced some serious Baadher Meinhof with this dish, or the title of it anyway, in 2017. So I’ll have to try making it, won’t I?
A very useful reference for nutritional info, here.
Eh, this seems like more trouble than it’s worth.
We’ve been rewatching DS9 as of late, and of course that means jonesing for Klingon coffee, Sisko’s morning beverage of choice. Now, if I could have that with some cellular peptide cake…
I’ve seen a couple of these ‘Chipmonger’ places and I can understand, at least on an intellectual level, the need to compete in an increasingly hipster marketplace, minimalist and fashionably distressed and all that. But even at that, they look fairly bland and soulless; at a glance, could be a barber shop as much as a chipper. Give me a Macari’s or a Romayo’s (or a Milano’s, for our current go-to local) any day.
Bad restaurant reviews are the best restaurant reviews, and Jay Rayner brings us a doozy here. I normally think of Rayner as an insufferable dick, the smug dandy from MasterChef and that, but I can warm to comments like this: “I have spent sums like this on restaurant experiences before, and have not begrudged it. We each of us build our best memories in different ways, and some of mine involve expensive restaurants. But they have to be good. This one will also leave me with memories. They are bleak and troubling. If I work hard, one day, with luck, I may be able to forget.”
Highlighting the actually not-so-secret world of mass food production, and product manufacturing in general. Streamlining is cheaper, hence single producers are contracted by various brands and chains to supply their needs. They’ve been doing it for decades. (That branded thing you like? There’s probably an own-brand equivalent that is literally the same product.) But there’s a cost for this efficiency, whether relatively benign (like ‘metallic-tasting’ hummus) or more significant from a public health standpoint (see the horse meat scandal, which was really about not knowing what was in the food, rather than that thing being horse meat).
Easy recipes are the best recipes, and this looks like a good winter warmer.