Oberlin College has to fork over $44 mill to family bakery

His review of Italian night is already written.

 

To label bad sushi "disrespectful to the Asian culture" is horseshit (as is the sushi). No one sets out to disrespect an entire culture because they don't know how to make sushi exactly as they do in Japan. And if the crappy sushi is okay with me because I don't know the difference, so what?
It's like the women in the Southwest who went to Mexico, ate at the good restaurants, studied the cuisine and came back to their U.S. restaurant and tried to replicate the dishes. They caught hell. Which was idiotic. There's no copyright on food and how you make it. If I own a restaurant, go to Vietnam, like something I ate there, then come back and make it but substitute A1 sauce, no one should have squat to say about it. Don't like it. Don't order it.

 

I know he doesn't meet the Threshold of Significance, but anyway...

 

Well, that settles that.

 

Banh mi is fucking delicious.

If you eat a decent one once you will search for more the rest of your life.

 

"They will not abandon their religion." LOL


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The instant "snowflakes being snowflakes" argument is fucking childish.

 

Yes. Not always easy to get right, because they can be dry.

I like a 4 to 6-incher cut into 2/3 inch halves, extra vegetables.

Now, does it have to be pate? No. (The article pointed to pate being the preferred condiment.) I'd have good ones without. You need something that balances out what should be crunchy elements, and you need chili sauce. A small portion of the cherry pepper puree they make at Jersey Mike's (which can be replicated easily at home), plus some chili sauce, is good for it.

 

Mine was like a sloppy joe on a bogie roll with shaved beef instead of ground and a sauce so good it puts the eyes in the back of your head. They added a lot of mayo and cilantro and jalapeño peppers on the top.

Dear, God, it was glorious.

Not that many people serve it because it is a Vietnamese peasant food if I recall correctly.

 

I think it's people intimidated by pickling vegetables. They think of their moms' mason jars.

Pho - another Vietnamese staple - is a challenge to serve because you kind of know it won't be as good as what you'd have in a restaurant. I've never made it as good as any good pho I had out. It's like paella that way.

But banh mi's...you can make good ones of those at home. Cubans too.

 

Update: That story was a conservative fabrication.

https://www.chronicle.com/article/Colleges-Are-Losing-Control-of/247465