Last Friday, I had a meal in an Oak Park restaurant that was so bad, it depressed me for a day, a full 24 hours. It’s not that it was rotten food; it was just terribly bland, ineptly prepared, boring…and expensive. Still, when the server came by to ask “How’s everything,” I robotically replied “Fine.”
There can be little doubt that spitted meat had been prepared in the Mediterranean (Greece specifically) for thousands of years. But it was Chicago entrepreneurs who developed a way to mass-produce the cones of meat that gyrate on the spit: gyros.
I’m not sure if this is a related problem, but I notice that the pot of water I put in the sink in my root cellar has turned fetid. Perhaps there’s evil bacteria floating in the air that results in accelerated rotting of produce.
Night markets are a fairly recent development in Taiwan, coming into existence in only the past forty years or so. They have proven to be highly popular, and the ones I visited in Taiwan were quite busy well into the night.
Seal seems to be one of the few wild and undomesticated foods that can be served in Canadian restaurants; as in the US, there are government regs for meat harvesting that dictate that most meat must come from farms, but seal is an exception.
I frequently find that going out for brunch or lunch on weekends is not worth the bother (I can make eggs at home in one-twentieth of the time I’d probably spend waiting in line). Autre Monde makes early dining well worth the effort.