A
Aeropars
New member
I havent been but wanted to give my comments as an avid food lover and chef...
People say that food is personal taste, I have to totally disagree here. OK, theres things some people may not like or not have a fondness of, but there is no excuse for poor tasteless food which I get the impression a lot of the problem is here. The way in which to cook and season ingrediaents is fact and not personal taste. Yes there are variables but the end product should always be cooked to a certain quality.
Too many restaurants, especially abroad, think that the location and decor along with food presentation is the key factors in what makes it memorable. Most are run by 'wannabe' chefs who think that mixing strange concoctions will intrigue the customers into a night in their venue.
The simplest of ingredients can and should taste amazing when served on their own providing its quality and fresh produce. Given most of spains climate and their reputation for being market leaders in veg and certain meats, you would think that it woudlnt be too difficult.
Eating what the locals do is a good indication of quality. I can almost guarantee any duck breasts and the like would be imported and possibly not fresh.
People say that food is personal taste, I have to totally disagree here. OK, theres things some people may not like or not have a fondness of, but there is no excuse for poor tasteless food which I get the impression a lot of the problem is here. The way in which to cook and season ingrediaents is fact and not personal taste. Yes there are variables but the end product should always be cooked to a certain quality.
Too many restaurants, especially abroad, think that the location and decor along with food presentation is the key factors in what makes it memorable. Most are run by 'wannabe' chefs who think that mixing strange concoctions will intrigue the customers into a night in their venue.
The simplest of ingredients can and should taste amazing when served on their own providing its quality and fresh produce. Given most of spains climate and their reputation for being market leaders in veg and certain meats, you would think that it woudlnt be too difficult.
Eating what the locals do is a good indication of quality. I can almost guarantee any duck breasts and the like would be imported and possibly not fresh.
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