Trend spotted…
Last night our group was taken out to dinner at a steakhouse in one of those ghastly shopping centers that abound here. Standing in one spot, a quick glance around the complex revealed the following:
World of Beer
Liam Fitzpatrick’s Irish Pub
Pint American Gastropub
The Vineyard Wine Company Restaurant & Wine Bar
This is hard drinking crowd!
It was interesting that one of my Vietnamese charges struggled with the knife/fork dining style. Vietnamese cuisine comes to the table already cut into bite-sized pieces, so chopsticks are perfectly adequate tools. The New York strip offered him a challenge by comparison.
There was a diet popular in France awhile back…you could eat anything as long as you could eat it with just a fork, no knife or spoon. They called it le forking…heehee.
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Steak knives aren’t very sharp in the first place. I’d like to see him pick up the steak with chopsticks and try to chomp on it though. Have you ever been for dim sum and ordered a plate of kai lan veg, and they come in whole little bunches, sautééd and doused with oyster sauce? You can’t pick them up and gracefully bite a piece off. So you have to ask for knife and fork to cut up stuff.
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RYN: That seems to be the general concensus. Nevermind the woodworking, lit/visual arts, electrical device, craftsman trade, chemistry knowledge etc. I suppose it almost resembles a ‘hooligan’s’ knowledge, just without the malice. Attempting to be all around above average at several things rather than specialized in one narrow field seems to be nearly as limiting as the specialization.
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Applicable life skills for the standard current civilian world off paper are more impressive than the ones on paper is the biggest issue. Much like a great kitchen apprentice wont get any accolades in the kitchen in the real world without a chef’s cert. My biggest issue, I simply don’t want to be just one thing in life by title. Which obviously is akin to shooting oneself in the foot these days.
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