Wine. Travel. Food.
I promised in an earlier post to hold off blogging about Sydney until fall, since now they’re heading into winter. BUT!…I checked the weather there the other day and saw that it was 75 degrees. So maybe now’s the PERFECT time to blog about it. And since my word isn’t worth a whole lot….here we go.
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It’s been argued that Shanghai doesn’t have a cuisine of its own, and that it blends cultures and flavors from surrounding areas.
But so what? This city is so large and dynamic that even the snobbiest purist will find endless opportunities for culinary exploration.
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Having spent some time France, I’ve learned a few things about the French. For example, if you’re struggling to pronounce something and all you get is a blank stare in response, they probably know exactly what you’re trying to say but are playing dumb just to mess with you. You can see the sadism in their eyes.
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In France, an “entrecote” denotes a premium cut of beef, usually from the rib area to ensure maximum flavor.
After you’ve done the Louvre…and Musée d’Orsay…..and the Musée Picasso…..and have seen Claude Monet’s Water Lilies at Musée de l’Orangerie…..and the Eiffel Tower… and whatever else, do yourself a favor and try something new……and SPECTACULAR.
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