My knowledge about food preparation is very limited. Or better, I am useless in the kitchen except for cutting or slicing onions.
Glynsky on the other hand claims to be a wizard in the kitchen. But I suspect all he does is tasting what Mme. Glynskette prepares. And by tasting I mean inhaling completely before it even leaves the kitchen.
Anyway, I heavily depend upon restaurants, another reason for me to love the city with its 13,000+ restaurants. Beat this, London.
If you cannot cook – already pasta is a challenge for me – judging the chef is relatively important. For your hard earned money you do want high quality food, don’t you?
Luckily, there are three dishes that make it easy to test a kitchen, and I love all three:
Sauce Hollandaise (shown over asparagus)
Mousse au Chocolat
Souce Hollandaise of course is one key part of my beloved Eggs Benedict.
Crème Brûlée and Mousse au Chocolat are my two all time favorite desserts.
All three dishes are notoriously difficult to make. So, if a chef does them well, you’d be safe in that restaurant. The kitchen is unlikely to disappoint you, the chef is not an amateur.
On a side note, all three dishes are French, nothing Italian, Glynsky, or out of London. The most difficult Italian dessert, as far as I know, is a fluffy, warm mousse of wine, “Sabbaione” or something. Oh well, I can live perfectly well without.
Out to get food, yes, again,