Comments on: A plate cleanser masquerading as a dessert

By: Ed

Ed — Wed, 16 Aug 2006 20:59:48 +0000

Matt, believe me I am thinking about it but I’ve invested all this time in learning MT and have now decided – inconsistency being my middle name – that philisophically I’m against CAPTCHA. I’ve edited by spam word filter ad hopefully this won’t happen again.

By: Matt

Matt — Wed, 16 Aug 2006 20:28:27 +0000

Angry, angry young man. I am quietly reserved to being labelled a spam whore by your filters Ed… I’m just hoping one day you’ll see the light and install WordPress and leave this Moveable Type insanity behind

By: cin

cin — Fri, 11 Aug 2006 17:59:12 +0000

that’s a whole lotta meals! so every weeknight for the last 5 weeks pretty much then. looking forward to your recommendations!

By: Ed

Ed — Fri, 11 Aug 2006 07:28:16 +0000

I guess I can reveal it now as I only have two left to do on Friday. I’ve been helping judge the Golden Plate awards, they are a regional restaurant awards scheme, so far for the Geelong region and the Mornington Peninsula.By Staurday it will be 27 meals in five weeks and four speeding fines. I’ve had to keep it low key but next week and after the finalists are announced Monday week I can write more about it.

By: cin

cin — Fri, 11 Aug 2006 03:21:06 +0000

nothing to do with vanilla ice-cream but what’s this restaurant review that you’ve been doing???

By: Ed

Ed — Mon, 07 Aug 2006 00:20:53 +0000

Lucas, I’m not attacking Vinalla ice cream just the fact that it is on every menu. I only have one white kitchen and that wasn’t anything to do with fashion – it’s just the least offensive of finishes fom Ikea.

By: Lucas

Lucas — Sat, 05 Aug 2006 00:40:10 +0000

ED, ED, ED. TSK, TSK, TSK.

I do admit that I love some of other flavours of ice-cream, but when I have a good vanilla ice-cream…..

All other flavours, no matter how exquisite, delicious, adventurous, mind-blowing,etc just go out the window.

But why is plain boring? What about stark white kitchens? Are they boring/plain too? lack of imagination by the designer? But don’t worry Ed – the fashion will change (as will the white kitchens, if they haven’t already) and the vanilla ice-cream will be off the menus soon!

By: Ed

Ed — Fri, 04 Aug 2006 19:59:58 +0000

Perhaps I am a snob although I don’t have anything against vanilla itself. I’ve just reviewed 27 restaurants for a local restaurant awards scheme. All had vanilla icecream on the menu.

What I am saying that vanilla icecream on every menu is very very boring when there are other great things to serve up iwth a vanilla falvour – such as creme brulee. Personally, I love vanilla flavours and even visited a vanilla plantation this time last year.

i’m not advocating something overly fancy but something that shows thought and originality.

And yes, I do know the difference between the Sahara and dessert. i’m just a poor proofreader, pressed for time catching short snaps of time to blog in between my real job as a journalist.

By: raspil

raspil — Wed, 02 Aug 2006 20:55:07 +0000

your disdain for something as sensual as vanilla is unfortunate. as a chef, no flavors should be thought of as boring and uninspiring; you’re doing yourself a disservice, plus you sound like a snob. i’ve never known snobbery to be a good thing.

do you abuse your creme brulee with other flavors or do you keep that unadulterated? is it so wrong to keep things simple? just because something sounds complicated doesn’t mean it’s good or it will work.

also, not to nitpick, but you seem to know it all… oops:

desert = the Sahara
dessert = vanilla ice cream

By: Ed

Ed — Sun, 30 Jul 2006 00:06:35 +0000

Matt, sorry you were junked for a while but I’ve learned a trick that will allow me to turn down the old spam filter. Hope the tilt isn’t causing any medical problems! I should try and get back onto the level.