Feb 172013
 

What is the deal with the obsession with Bahn mi sammies? Why? Molecular gastronomy is silly anymore. The cute coolness is over in my opinion.

Can’t we go back to letting food be what it is? Don’t get me wrong, I am all about progression but it has gotten out of hand. I blame it on the folks that started trying to make tofu taste like meat.

Stepping off soap box

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