twin， 你吃了没？报告呢？
你吃过的好东西都不报告！赶快把你吃过的好馆子列出来，下次我好去吃。
[闲聊]一点正经没有
Well, you are a little harsh on the him. 
I also think he uses waaay too much spices and herbs, but that's the English cooking tradition. Okay, that is some kind of oxymoron. What I refer to is French techniques and spices from the colonies.
I truly believe anybody can learn to cook anything, and do it very well. Who do you think work in the three-star French/Italian joints in New York? Mexicans of course. You could say those Mexicans with their mole and tamales, what do they know about bechamel? But apparently they do.
I also think he uses waaay too much spices and herbs, but that's the English cooking tradition. Okay, that is some kind of oxymoron. What I refer to is French techniques and spices from the colonies.I truly believe anybody can learn to cook anything, and do it very well. Who do you think work in the three-star French/Italian joints in New York? Mexicans of course. You could say those Mexicans with their mole and tamales, what do they know about bechamel? But apparently they do.
Anthony Bourdain used to say he wanted Mexicans in his kitchen rather than ambitious and talented chef-wanna-be, because they would follow his instructions strictly instead of trying to be creative or adding personal touch. Because customers expected their dishes to taste exactly the same as last time.
Almost anyone can be good at it cooking his/her own way, and there are more than one way to excel. They don't have to be mutually exclusive either, just different style and preferrence. I myself prefer to spend more time outside than inside the kitchen -- picknthe best ingredients possible, and cook them the simple way so that the favor of the food itself doesn't get lost. But I can see why some people prefer more heavily flavoured, complicated food. And I enjoy them once in a while too -- as long as I don't have to do the actual cooking.
Because customers expected their dishes to taste exactly the same as last time.Almost anyone can be good at it cooking his/her own way, and there are more than one way to excel. They don't have to be mutually exclusive either, just different style and preferrence. I myself prefer to spend more time outside than inside the kitchen -- picknthe best ingredients possible, and cook them the simple way so that the favor of the food itself doesn't get lost. But I can see why some people prefer more heavily flavoured, complicated food. And I enjoy them once in a while too -- as long as I don't have to do the actual cooking.
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