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There are times when cuisine is just hit-or-miss, you know? I mean, when it's done well, it's just so wonderful you want to tell all your friends about it. But what about those times it just doesn't go right? Wouldn't you want to share that too, so it can be avoided? Or how about if it's just plain funny?
How about this...
I go out for breakfast with some friends in Berkely one morning. They chose a restaurant that is very popular for making really excellent breakfast food, that is old fashioned, yet with a Californian healthful attitude and emphasis on quality and organic ingredients. It's a sort of down-home old fashioned looking place. The owners collect odd antique kitchen equipment and utensils, then hang them from the big wooden rafters.
It was hard to oder, cuz they described the food so nicely. I finally decided to get fruit pancakes, or some such thing, and some excellent coffee. I realised I needed some protien with all this, so I asked for a side order of bacon. The menu says, it's low salt, apple-smoked bacon, with no nitrites.
I get my bacon a bit late. No big deal. It's all been quite delicious. The strips were small, greyish and not all buckled from the heat of a grille. Definitely done cooking, crunnnchy, not crispy. Let me tell you...bacon is just not the same without generous amounts of salt...and nitrites...
The waitress showed up, to remove some of our empty dishes, and caught me turning the salt shaker upside down over my bacon. She looked horrified for a second, but then said with a slight chuckle, "Are you putting -sugar- on your bacon?"
My turn to be horrified, I said, "Oh..no-no-no. It just really needed some extra salt. Just not the same without it, you know." Now, she had a look on her face like, if she didn't have dishes in both hands she would have slapped her forehead and let out a "Douh!" I seem to have become a charlatan in her eyes, who had missed the point. I grinned and said cheerily, "Got Nitrites?!"
Really now...what is the point of eating thin slices of fatty pig, if they don't taste, well...bacon-y?
How about this...
I go out for breakfast with some friends in Berkely one morning. They chose a restaurant that is very popular for making really excellent breakfast food, that is old fashioned, yet with a Californian healthful attitude and emphasis on quality and organic ingredients. It's a sort of down-home old fashioned looking place. The owners collect odd antique kitchen equipment and utensils, then hang them from the big wooden rafters.
It was hard to oder, cuz they described the food so nicely. I finally decided to get fruit pancakes, or some such thing, and some excellent coffee. I realised I needed some protien with all this, so I asked for a side order of bacon. The menu says, it's low salt, apple-smoked bacon, with no nitrites.
I get my bacon a bit late. No big deal. It's all been quite delicious. The strips were small, greyish and not all buckled from the heat of a grille. Definitely done cooking, crunnnchy, not crispy. Let me tell you...bacon is just not the same without generous amounts of salt...and nitrites...
The waitress showed up, to remove some of our empty dishes, and caught me turning the salt shaker upside down over my bacon. She looked horrified for a second, but then said with a slight chuckle, "Are you putting -sugar- on your bacon?"
My turn to be horrified, I said, "Oh..no-no-no. It just really needed some extra salt. Just not the same without it, you know." Now, she had a look on her face like, if she didn't have dishes in both hands she would have slapped her forehead and let out a "Douh!" I seem to have become a charlatan in her eyes, who had missed the point. I grinned and said cheerily, "Got Nitrites?!"
Really now...what is the point of eating thin slices of fatty pig, if they don't taste, well...bacon-y?
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Los Angeles
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