It's a rodent (hamster?) that is raised and barbecued in the South of Colombia, Ecuador and Peru - tastes like chicken! Personally, I prefer bunny rabbit.
hahaha brilliant. Cooks should cook, writers should write and bored people with nothing to do should just keep to themselves and not pretend to be something else and we'd all be good.
Awkward from where I sit, because I have neither. No kitchen years, no journalism school. Seven years in corporate banking and then a lot of reading.
Of the two, I miss the second one more. Anyone can learn to describe a dish. Knowing how to check a claim, or how to tell when someone is managing you, is the part I'm still building.
I know! But journalism school plus twenty-five years of reporting is the strongest possible answer to that kind of gatekeeping. From out here it's still a list of things I haven't done, yet.
It really doesn’t have to be one or the other. There’ no straight line to becoming a great food writer, or a great cook for that matter. There are lots of ways to get there. The more points of view the better. This story is meant to show the absurdity of someone else defining what you can or cannot do.
I agree - but I also strongly disagree. Let me explain. I've written about food in South America. But I go to the actual market plaza (regardless of unsafe streets or whatever) to buy the fresh ingredients we use at home versus the safe supermarket with horrible quality that costs double. I've gone to butchers and had them vacuum pack cuts of meat for aging, paid half and left it in their meat locker for a month. I've learned to make certain dishes out at farms where most of the food culture comes from. Sure, you have to have knowledge of how it was made right? But - anyone who has worked as a waitress or cook at some point in their lives (I've done waitressing and bartending in the US), or who has taken the time to learn how to cook for themselves is going to have an intelligent opinion about food. Remember, Lobster was fed to the poor before it ever became classy. So many food trends come and go - no one can ever really be an informed expert in everything. Also - you use the language BLOGGER. Anyone who identifies as a blogger is a low level grifter. Once you use the title journalist/correspondent - you are held to a much higher standard and responsible for what you say. So....I agree with the essence, but with certain exceptions and details noted.
Oh, so you’re a comedian now too? Ok Seinfeld
Did I tell you the one about the Argentine and the Chilean that sit down at a bar in La Paz?
What’s the deal with cuy??
It's a rodent (hamster?) that is raised and barbecued in the South of Colombia, Ecuador and Peru - tastes like chicken! Personally, I prefer bunny rabbit.
Nicely done. You should write satire more frequently. But only if you’ve done stand up and staged at SNL
Yes!
hahaha brilliant. Cooks should cook, writers should write and bored people with nothing to do should just keep to themselves and not pretend to be something else and we'd all be good.
Nice work :)
I agree the fuck out of this.
lol
It’s that time of the publishing cycle again!!!!! (This is wonderful lol)
Awkward from where I sit, because I have neither. No kitchen years, no journalism school. Seven years in corporate banking and then a lot of reading.
Of the two, I miss the second one more. Anyone can learn to describe a dish. Knowing how to check a claim, or how to tell when someone is managing you, is the part I'm still building.
More awkward because it’s clearly satire!
I know! But journalism school plus twenty-five years of reporting is the strongest possible answer to that kind of gatekeeping. From out here it's still a list of things I haven't done, yet.
It really doesn’t have to be one or the other. There’ no straight line to becoming a great food writer, or a great cook for that matter. There are lots of ways to get there. The more points of view the better. This story is meant to show the absurdity of someone else defining what you can or cannot do.
I agree - but I also strongly disagree. Let me explain. I've written about food in South America. But I go to the actual market plaza (regardless of unsafe streets or whatever) to buy the fresh ingredients we use at home versus the safe supermarket with horrible quality that costs double. I've gone to butchers and had them vacuum pack cuts of meat for aging, paid half and left it in their meat locker for a month. I've learned to make certain dishes out at farms where most of the food culture comes from. Sure, you have to have knowledge of how it was made right? But - anyone who has worked as a waitress or cook at some point in their lives (I've done waitressing and bartending in the US), or who has taken the time to learn how to cook for themselves is going to have an intelligent opinion about food. Remember, Lobster was fed to the poor before it ever became classy. So many food trends come and go - no one can ever really be an informed expert in everything. Also - you use the language BLOGGER. Anyone who identifies as a blogger is a low level grifter. Once you use the title journalist/correspondent - you are held to a much higher standard and responsible for what you say. So....I agree with the essence, but with certain exceptions and details noted.
You do realize this is satire, right? 😬
ummm - ha ha ha
Regardless, I appreciate the detailed comment :)
I'm a foodie through and through - it's part of my family culture, and when I travel the flavors are what makes it real. Thanks for your satire!
1,000% agree!