that being said, I still very much enjoy shaved chopped ribeye with Cooper white American cheese folded in with extra onions washed down with some root beer. mmm now I'm hungry
Btw, does proper have the same connotation in British or Aussie english? #offtopic
What we do have is great Avocados. This small seed large avocado is buttery & great taste.
Except for you avocado haters fools stick to your organ meats, deep fried candy bars, I'm Scottish decent but I won't eat that garbageView attachment 146897
And as far as you eating better French meals in NYC and London, well, that's coming down to restaurant choice and perhaps your own preferences. You have to compare equal-level places.
NYC disappointed me. London met my expectations (not high).
I have zero doubts that NYC and London have a greater number of super-fancy-awesome restaurants than Australia. The thing is, like you say, I am not really a foodie. I cant compare the best of the best. I dont go to those places at home... and I dont go to those places overseas. I thought food at the 'ground-level' in NYC and London was on average... average... maybe even mediocre.
It probably isnt where you are... so much as what they make. The chowders and bisques in New England, USA were great. The mexican and tex-mex on the USA west coast is pretty great. At the right pubs in London (not massive chains), the lunches are hearty and good value - awesome beer selections!
There are a significant number of places that operate for either money laundering, or have investment for tax reasons. And really having any customers at all is something of an inconvenience in those situations.
See also - the sheer number of Bureau de Change there are in London, which are effectively just nice easy ways to clean money. Ditto betting shops. There are a lot of betting shops in the UK, and they make the majority of their money from Fixed Odds Betting Terminals, or 'pokies'. Even though barely anybody uses them - we don't have the pokies culture in the UK that there is here.
Especially if your visit was more than about 10 years ago.
Loves bakery here went under during pandemic their bread was bad typical white soft sliced loafs. They quality was even getting worse toward the end uneven slices on hamburger buns.
To me the best bread in Hawaii is from the
Bali bakery
Circa 80s.Wow your going back. Used to eat breakfast there the guy cooking it on the grill right in front of you. Macadamia cream pies.
Robert in Oisterwijck and Pig and Rye in Tilburg it is for me!Where are you shopping? We tend to go to Broodt (Eindhoven) and Bij Robert (Oisterwijk).
Tnx. Pig and Rye goes on the list for when I'm in the neighborhoodRobert in Oisterwijck and Pig and Rye in Tilburg it is for me!
He started a few years ago as 'Sourdough'and then made very dense sourdough, nowadays his bread can compete with the Robert loaf, and I personally favor it! No additives other than water four and salt and sourdough mother.Tnx. Pig and Rye goes on the list for when I'm in the neighborhood
no F@#$&ing around with coffee pleaseDont forget to save the peel for your next coffee!
Context is everything. I'd say it is a neutral word? That said, the existence of the word implies the existence of the 'improper'. As a result you can imbue the word 'improper' with negative connotations depending on how you choose the supporting words around it?
The main uses are:
- Referencing some correct, authentic or genuine standard (e.g. the proper way to make a Caesar salad)
- Regarding polite and respectable manners (e.g. the chef who taught me this Caesar salad recipe was a proper man)
- More colloquially, used for emphasis (e.g. this Caesar salad is properly f*cked!)
So yeah... it can definitely have stank. I'd say when the discussion is about objective things, proper is neutral. There is a proper colour for a uniform (the right colour is true by designation). But there is no 'proper' colour for a casual t-shirt - that is subjective. To use the word proper in that context is opinionated. People who do that are not proper.
What's your take on Boston food and ......
I think there are things that are top notch if they fit your style. I am the first person to admit I have the tastebuds of a 12 yr old. I am very happy with a good burger or pizza.I'd like to call Boston an overrated food city, but I don't think anybody thinks of it as a food city. @ian & @Bensbites & @Runner_up - I moved here in February of 2020 and then COVID happened shortly after. I'm thinking I have a fairly skewed perception of the city. What's your take on Boston food and is there anywhere in particular I should check out?
I'd like to call Boston an overrated food city, but I don't think anybody thinks of it as a food city. @ian & @Bensbites & @Runner_up - I moved here in February of 2020 and then COVID happened shortly after. I'm thinking I have a fairly skewed perception of the city. What's your take on Boston food and is there anywhere in particular I should check out?
Can’t find the photo but there’s a couple of recipes here. I’ll never see either a cherry tomato or a fava bean as good as he used on a daily basisI keep fixating on an image of roger verges in his garden with a wheelbarrow full of freshly picked produce he’s bringing to his kitchen to cook and serve for the evening meal. The reality is that as ambitious as chefs around here are, other than maybe a scant two months out of the year our raw materials are not first class and it’s tough to exceed that with which you start.
I know, sometimes I go to the farmers market and I get great produce picked the day before and rushed by speeding truck to my door, but it’s still not as good as what i can get at my cousins house in the hamptons in September when they’re picking it that day and we’re eating it that night.
I doubt there could be a restaurant in NYC as good as Chez panisse was back in its heyday; we just ain’t got the right stuff to start with.
I'd like to call Boston an overrated food city, but I don't think anybody thinks of it as a food city. @ian & @Bensbites & @Runner_up - I moved here in February of 2020 and then COVID happened shortly after. I'm thinking I have a fairly skewed perception of the city. What's your take on Boston food and is there anywhere in particular I should check out?
SF bread scene has developed a lot since you left, but it is not baguette focused.Finding good bread in San Francisco means crossing half the city to that one place that might have a decent baguette. And at best, it's mid-tier for Paris.
SF bread scene has developed a lot since you left, but it is not baguette focused.
Instead of mimicking French bakeries,the better bakers focus on long fermented sourdough varieties. I wouldn’t judge a bread culture on just baguettes.
When thinking of which French cities top my hit list for ‘must-eat French food cities,’ Paris would probably rank maybe 5th.
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