Have we had balsamic vinegar yet? I mean, it's pretty good on a spoon straight out the bottle, but I don't really know what to actually do with the stuff. It seems to overpower rather than complement, and discolours a lot of ingredients, where another vinegar will do just fine. Uni is taking a kicking here, but while it can be something of an acquired taste, some of the descriptions given suggest people are not getting it fresh enough. If it's not absolutely fresh, it will taste like hell. Lily bulbs. Shark's fin. What's the point? Bagels. Martini. Nice glass, crap cocktail. Brown rice. Eschewed in India (pop. 1 billion), China (pop. 1.3 billion) Indonesia (pop. 200 million), Japan (pop. 125 million) etc. Could they be on to something? Nothing wrong with the refined white product, despite the sneers of new-fangled vegetarians. Ponced around food. Do the people actually love it, or is it only chefs and restaurateurs? So, roll of shame: over-description in the menu. Plates that are wider than the diner. Food that is higher than wide. Artful dots of sauce. Chive antennas. Yum! Send these people back to cooking school.
