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!
2 comments:
This is worded really well, I say.
Appreciated your comment is.
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