these barbeque pork ribs got the foodfella's approval but I dare not venture into what kind of foodspeak he will use to describe it though......
I just got my copy of Appetite magazine and as usual, the first thing I do is turn to the last pages to read Christopher Tan's column. Having met the famous foodie last year in the USA, I've been keenly following his column. In fact, he's the one who recommended I try the Geylang frog porridge, which I crawled out of Changi Airport at 3am to savour.
This was by far, the best ever column I've read where he does a guide on what food reviewers actually mean. It is absolutely hilarious and to be honest, I find myself sometimes guilty of using those terms. Ooops, one must stop as it can be so true, especially when one wants to say in a nice manner, "the food sucks like shit!"
Do go get the issue yourself and read through those gems he has picked out. To tempt you all, here are some for you to nibble on.
An acquired taste: I spat most of it discreetly into my napkin
The taste was indescribable: I'm not entirely sure what I was eating...come to think of it I'm not sure whether I enjoyed it either.