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Originally Posted by Hell Puppy
this gives me an idea for a niche site...
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You and my fella both! He's always threatening to film me eating and sell the footage *cracking up* It's nice he thinks anyone would pay money to see me do much of anything, if a little misguided!
Quote:
Originally Posted by Hell Puppy
I'm just messing around cuz I wasn't there. But I do have a reputation as a food hound to uphold, thus I appointed Toby and Liz as my dedicated eaters. There isn't as much of Toby as there used to be, but he shares very similar tastes in food to me including a love for left coast salmon.
And then there's Liz. She knows her food and has probably eaten in at least as many fine restaurants as I have. And the cool thing about Liz is, like me, she does not suffer from "pretentious palette syndrome" as a result. By that I mean I know her to enjoy a good burger from a dive just as much as a sophisticated meal at a 5 star restaurant.
But as for me, I sometimes end up being the pied piper of food. Not sure when it started, but whether in industry or just with friends, my nose has a reputation. You can drop me out in any random city, and I'll put my nose in the air and within minutes will be on the scent of some of the best food that city has to offer.
As a result I've been fortunate enough to eat in some of the best restaurants all over the U.S.....especially steakhouses.
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*curtsies* That's an awfully nice thing for you to say! It's only been in the past few years I've upped the ante on the nicer restuarants (my waistline can tell!) - but I did work in some higer-end joints through high school and college, and my is an outstanding cook. The adventurousness bit I lay squarely on the shoulders of Anthony Boudain - his descriptions made my mouth water, and I started seeking out things beyond my comfort zone 'cos he made a lot of sense about what's the worst that can happen if you order something that you're not wild about?
If you haven't read
Kitchen Confidential and
A Cook's Tour, I highly reccomend them. He's gotten a bit unsufferable as a personality in the last few years, but those two books can't be beat for their descriptions of life-altering food experiences and the food behind them.