The other day, my friend Terence, the renown expert on Midwestern cuisine, pointed out a Wall Street Journal article about how to land a reservation at the culinary hotspot.
Perhaps I will try some of the techniques mentioned in the article the next time that I attempt to land a reservation at the French Laundry or at El Bulli...
Showing posts with label Terence. Show all posts
Showing posts with label Terence. Show all posts
Tuesday, April 03, 2007
Sunday, February 25, 2007
Midwestern Strata?
Today, I decided to make some Wild Rice Hotdish. My girlfriend had it on her list of food requests for a little while now and, with the rainy season upon us, I figured that it was the perfect time to make it.
The funny thing is that within a two hour span today, I was twice questioned whether or not this delicious dish was truly a hotdish. Both my sister and my friend Terence asked me the exact same two questions: (1) Did I cover it with Tater Tots? (2) Did I use cream of mushroom soup? Having answered in the negative to both questions, I was accused of fraudulently passing off a non-hotdish item as a true Minnesotan hotdish. Terence, whose experience in Minnesotan cuisine comes solely from his experience with the Marriott industrial food service professionals during his college years in Northfield, went so far to say that what I was making was, in fact, not hotdish, but merely some sort of Midwestern strata.
Tater Tots? What happened to French fried onion rings?
The funny thing is that within a two hour span today, I was twice questioned whether or not this delicious dish was truly a hotdish. Both my sister and my friend Terence asked me the exact same two questions: (1) Did I cover it with Tater Tots? (2) Did I use cream of mushroom soup? Having answered in the negative to both questions, I was accused of fraudulently passing off a non-hotdish item as a true Minnesotan hotdish. Terence, whose experience in Minnesotan cuisine comes solely from his experience with the Marriott industrial food service professionals during his college years in Northfield, went so far to say that what I was making was, in fact, not hotdish, but merely some sort of Midwestern strata.
Tater Tots? What happened to French fried onion rings?
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