Jun 11, 2009

Big Business

When it comes to food, taste is important, but so is color. Chefs need to bust out a color wheel and figure out yellow and green and brown and black make for a revolting blend. Shanghai Cashew Chicken at Elephant Bar, I'm talking to you. Remove the pineapple and pea pods from thine dish. I don't mind their taste, but I mind the color scheme. I shan't have it! Shan't!


Anonymous said...

This is worded really well, I say.

Mi Thoughts said...

Appreciated your comment is.

Post a Comment