"question" news and stories

I am a big fan of the SF Chronicle's Michael Bauer's blog, Between Meals, and have mentioned issues that he has brought up before. His post yesterday was particularly interesting though, bringing up the issue of whether food critics should somehow be licensed, after a commenter mentioned that there was a lack of standards in the industry.  Such a task, however, might be nearly impossible. Would "taste" be judged? Writing ability? Tests could be implemented in all industries, but the reality of working is that the best way to get good at something is to do it - over and over again. Writers have to write and chefs have to cook. Critics have to learn how to convey the unique experience of dining at a restaurant to their readers because chefs do not all use identical recipes and there is no one "right" way to make a marinara sauce.

As Bauer rightly points out, "Good chefs rise to the top, and good critics develop a following." A good critic's readers can trust what they write and use their recommendation as a means to decide when to try (or not to try) a restaurant. Of the skills a critic needs - ability, knowledge and passion - only one can be taught or tested, while the others come naturally and over time.

The standards of taste are not hard and fast rules and people look to critics to create a baseline, a jumping off point from which they can form their own judgments. The only hard and fast rules I want to see are the ones that the health department enforces.

2 2/3 cup flour, divided
1 1/2 cup sugar, divided

When a recipe calls for an ingredient to be "divided", it means that the ingredient is not going to be used all at once. Instead, it will be divided into more than one portion or part of the recipe. The reason for stating this in the ingredient list is that many people don't pay very close attention when reading the recipe's instructions. If 1/2 cup of sugar is used at one point in the recipe and another cup is used later, the full amount will often be mistakenly added when sugar is first mentioned. When the ingredient list says "divided," people take notice and become more aware while they work the recipe.

Eggs are commonly listed as "separated" on ingredient lists, which amounts to the same thing. The difference is that eggs, unlike flour, have two distinct components - the white and the yolk - that inspire fewer questions from cooks.

At Chowhound, there is an interesting discussion going on about dinner invitation etiquette. The question is whether you should extend an invitation to someone who probably will not be able to make it to the event. The chowhound who started the thread had a friend who was offended that she was not invited to a dinner, though she admitted that she probably would not have come anyway. On one hand, you might think that if she wasn't going to come, it does not matter whether she was invited. If she had decided to show up, though, it could have caused problems for the group, which was dining at a restaurant.

Excluding large events, like weddings, most dinner parties at restaurants or at home have a lot that depends on the dynamic of the group. When you are planning the party, you want to make sure that everyone will get along and that you have a good mix of people. You want to invite people who will get along and you have to know in advance how many people are coming in order to place a reservation or make the appropriate amount of food.

Personally, I think that the friend was out of line. Do you have to be included in every single thing a friend does? No - and if you're not going to come anyway, don't complain about it.

In the Etiquette column of this month's Good Housekeeping, there was a strange query. A reader wanted to know whether it would be appropriate to move someone's shopping cart when it is blocking the aisle in the supermarket. I'll let that sink in for a moment. Assuming that the reader was not planning on moving the offending cart to the far end of the store, was this really a question that needed to be asked? Does she simply stand there behind the cart and wait for something to happen? If the owner of the blocking cart had moved off to look for something else, leaving the cart unattended, one must wonder how long she would wait behind the unmoving cart. The columnist suggested that a polite "Excuse me" would probably suffice, but that it was acceptable to "gently push the cart aside" if left with no alternative. Is this sort of issue really such a crisis that they needed to write to a national magazine to have it sorted out? I can only hope that she doesn't live in my neighborhood, because if she is that unable to navigate the grocery store, I'd hate to see her in busy traffic.

Source