Andrew Zimmern fired for critiquing Chinese food
Jan 2, 2019, 10:26 am
#77
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Jan 2, 2019, 11:30 am
#78
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“The shows, along with other food content on Travel, will no longer air on prime time, but on Saturday mornings in rotation. This decision came before Andrew’s comments were made.”
It is believed Zimmern’s shows on the Cooking Channel and the Food Network will continue as scheduled.
It is believed Zimmern’s shows on the Cooking Channel and the Food Network will continue as scheduled.
What show does he have on the Food Network???
Jan 2, 2019, 11:43 am
#79
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Are we wanting to break down every food available?
La Main -- the ones we had (maybe called something different?) were almost a wheat tasting noodle and the soup or whatever that was in it, I wasn't a fan
French Beans -- not sure exactly what this is
Dry pancakes --- not sure
Stinky Tofu --- UGH
Congee -- the rice soupy stuff? not good to me.
*I ate/tried everything that was sat in front of me as I always do.
La Main -- the ones we had (maybe called something different?) were almost a wheat tasting noodle and the soup or whatever that was in it, I wasn't a fan
French Beans -- not sure exactly what this is
Dry pancakes --- not sure
Stinky Tofu --- UGH
Congee -- the rice soupy stuff? not good to me.
*I ate/tried everything that was sat in front of me as I always do.
Jan 2, 2019, 11:56 am
#80
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I love eating at all the first generation restaurants in my town. They all shop at the same international markets. The clever guys incorporate other ingredients into their traditional dishes to make it a uniquely American dish. Using jicama in a stir fry, or jicama kimchi, or using Chinese red peppers in a classic Mexican salsa, or Chinese vegetable ingredients in a Turkish kebab. Pho with jalapeños. Why not?
My favorite Szechuan restaurant puts jalapeños in their Chengdu Beef. OMG.
This is the fusion cuisine that makes things American, and I, for one, love it.
As if Zimmern's restaurant with Tiki faces with slushie machines at the bar was somehow authentic Chinese fare. LOL
My favorite Szechuan restaurant puts jalapeños in their Chengdu Beef. OMG.
This is the fusion cuisine that makes things American, and I, for one, love it.
As if Zimmern's restaurant with Tiki faces with slushie machines at the bar was somehow authentic Chinese fare. LOL
Company holiday lunch, new job, we go to a Mexican restaurant. This place is owned and run by folks from Mexico and has been around for years.
They use Velveeta Cheese exclusively. Ugh.
Jan 2, 2019, 12:53 pm
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Jan 2, 2019, 12:58 pm
#82
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Are we wanting to break down every food available?
La Main -- the ones we had (maybe called something different?) were almost a wheat tasting noodle and the soup or whatever that was in it, I wasn't a fan
French Beans -- not sure exactly what this is
Dry pancakes --- not sure
Stinky Tofu --- UGH
Congee -- the rice soupy stuff? not good to me.
La Main -- the ones we had (maybe called something different?) were almost a wheat tasting noodle and the soup or whatever that was in it, I wasn't a fan
French Beans -- not sure exactly what this is
Dry pancakes --- not sure
Stinky Tofu --- UGH
Congee -- the rice soupy stuff? not good to me.
Jan 2, 2019, 1:00 pm
#83
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In Hungary I ate at a Chinese restaurant and ordered a turkey dish (don’t remember what, though - but definitely a “Chinese” dish ). I thought it was pretty good.
And in South Africa I ate at a more upscale Chinese restaurant that had ostrich dishes on its menu. I don’t think we ordered any, but again, I can’t rember.
And in South Africa I ate at a more upscale Chinese restaurant that had ostrich dishes on its menu. I don’t think we ordered any, but again, I can’t rember.
Jan 2, 2019, 1:32 pm
#84
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That "fusion" effort is almost as bad as when sportsbar or some other kind of non-Mexican restaurant decide to do "taco night" once a week. Bring out the Old El Paso sauce in a plastic squirt bottle...
Jan 2, 2019, 5:49 pm
#85
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Italian food in Italy is uniquely heavenly. Nobody else does it like they do. In the U.S., I enjoy the heavier American-style Italian a couple times a year in the winter. American Italian tends to be a big carb bomb and often not terribly flavorful. But it's also the comfort food of my youth, so I enjoy it around the holidays.
Jan 2, 2019, 6:06 pm
#86
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well said i thought >
Callout culture comes from a place of class, educational, and ability privilege.
Callout culture has some incredibly oppressive dynamics.
Not all people who do oppressive things are privileged.
Not all people who don’t like anger are privileged.
inability to separate “my anger is valid, liberating, and empowering” from “literally anything I do because of my anger is valid, liberating, and empowering.”
Callout culture has some incredibly oppressive dynamics.
Not all people who do oppressive things are privileged.
Not all people who don’t like anger are privileged.
inability to separate “my anger is valid, liberating, and empowering” from “literally anything I do because of my anger is valid, liberating, and empowering.”
Jan 2, 2019, 8:16 pm
#88
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That and the fact that Chinese cuisine likes to integrate many unknown components in one dish was the biggest challenge for me to start liking Chinese-Chinese food.
I try to do that too ... with sometimes very unpleasant results.
When I have to try Southern Indian food, I learnt to always bring coritcosteroids and an epipen.
My number one reason why I don't fly UA anymore.
Last edited by iluv2fly; Mar 3, 2019 at 6:59 pm Reason: merge
Jan 3, 2019, 6:02 am
#89
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This is why I generally avoid some restaurants. I've found they either don't take allergies seriously or aren't able to ensure that my food will be prepared without allergens. I've made the trip to the ER for an allergic reaction once. I'd prefer not to need to repeat it or the week-long meds after the reaction.
Jan 3, 2019, 10:24 am
#90
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This is why I generally avoid some restaurants. I've found they either don't take allergies seriously or aren't able to ensure that my food will be prepared without allergens. I've made the trip to the ER for an allergic reaction once. I'd prefer not to need to repeat it or the week-long meds after the reaction.