I must confess that when I saw photos of Andrew’s lunch at Diamond Kitchen about 2-3 weeks back, I was salivating. That man sure can take good photos of a pork rib.
Being veteran makankaki, we are ever ready to spring into action at the sound of a SMS delivery.
It is inevitable, such is the court of public opinion, that words like “madness”, “obscene” and even “show-off” are used when we hear of someone spending $300 or more per person for a meal. Some would denigrate this as an arrogant gesture by the rich or even get worked up and angry for one reason or another.
I would recommend that they get angry over something else that really matters instead of at the way people who are lucky to have surplus disposable income spend their money. These people are paying for a memory, a superlative experience.
That experience may not be the same as what you seek but they suit others just fine. I have yet to hear someone sneer at a F1 fan for spending more than $1000 for a pit grandstand seat. Going to an expensive restaurant is no different.
I recently lost the use of my right eye due to an infection. Don’t worry, it’s not permanent and I’m not trying to mindfuck you with a guilt-trip about how sight is important, about how people do not appreciate the gift of sight and how blind people will never enjoy the colors of the world. No, there’s Facebook for people like that.
No, this is about the food I ate while on the road to recovery and the people who fed me. And a melty cheese bacon sandwich recipe.
I am stunned when I read descriptions like that. It’s a circular description, like saying chicken tastes like chicken.
I eat fairly little beef these days because I am bored with it. It’s either Wagyu this or Wagyu that or Angus this or Angus that. These days if you talk to me about marbling, grade, tenderness or “beefiness”, I get bored.
The problem I have with beef these days is an overabundance of labels and an absence of taste. While PR Drones will recite chapter and verse from carefully copied PR briefing notes filled with important-sounding technical terms, I find there is very little understanding and, worse, very little flavor.
This is why when Bar-Roque announced that their Charolais Beef has been cleared by Singapore’s AVA, I immediately made plans to have some.