hi hi hi australian bloggers!!! (and also anyone else who wants 2 help out)
our prime minister (TONY DICKHEAD ABBOTT) is trying to change fair work act (the act that keeps people happy, safe and secure at work) i have made a list of why this is so dumb and annoying…
“We dressed up as the book Madeline, with six people dressed up as her and me as Ms. Clavel, their teacher. One of the Madelines, however, was the truly special one…the one with the beard, that is. Our experience was hysterical—I’d walk all the girls (and one guy) down the street in two straight lines. Guys would be walking the other way, whistling or hollering at all the pretty ladies. Then, as they got to the back of the line, they’d see my friend Brennan, then they’d see me, and I could tell that they were suddenly wondering if ALL the Madelines were men.”
the last sentence
There will never be a time when I don’t reblog this because it is my fave.
Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.
One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)