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Start New ThreadIn today's UT there was a discussion by the Superdiners about subtistutions on a menu. Which I think is actually an interesting topic. One of the superdiners who calls himself an avid diner, wont eat avocado, tomato or onions (I am assuming raw). Huh? I am supposed to consider you an expert in the world of taste and you wont eat probably half the food served in SD. Please UT get rid of this idiot.
By littlestevie
on Apr 14, 2011 02:39 PM
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I gave the Superdiner column one more try last night and just couldn't get through it -- didn't capture my interest at all. I find the discussions here on CH much more interesting and illuminating.
I do like the U-T's weather guy better than CH's weather guy, however.
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Normally I gave up reading that column but after your description about this particular "Superdiner" I had to take a look - Somebody is an "avid diner" and describes his list of dislikes as "L.I.T.’s (Little Icky Things)" ?
But there were some good answers:
Catt White: "Want to have it your way? Learn to cook"
Andrew Spurgin: "...When that is being redesigned through idiot requests, yes I have a huge problem with that. It’s like going to the hair stylist and sitting down and saying 'Give me the scissors.' More salt, pepper, fine, your call. 'Can I have it with no olives, and can you change the Roasted Poussin to just some Lettuce, I have a special diet I’m on' That !?! drives me crazy. If you can’t eat ANYTHING, don’t go out to eat..... can someone please tell me where all these alleged allergies came from, it’s comical... We get lists with so many 'Allergies du Jour"
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Love Catt and Andrews comments. I also liked Tina Luu's comment. The column wasn't about substitutions it was about "is the customer always right". I thought some of the answeres were kind of lame, but more were stronger than not.
And yeah, I agree with L.I.T totally blowing what little cred that "diner" had. And who in the heck uses cutesy acronyms to describe the food they dislike?!?!??
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BTW, really like that you are writing on your blog again about Mexico. Hope that you will continue it.
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Thank you, I didn't know anyone was reading it :-D. I've got about 7 or 8 more posts about theYucatan and then I'm moving on to some posts about Oaxaca. My life has settled down to the point where I can think about writing again.
I'll be teaching a class on making Mole Poblano in May, and will probably blog the recipe.
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