Agree with everything written here.JR8 wrote:I don't think such as 'not having time to be a gourmet chef'. Most of us don't, after all it is a full-time 12month+ course followed by hands on internships etc. But there is a wide potential middle ground between that and not even being to open up the fridge door and putting together a simple meal. Even a pretty good simple meal given a little time and thought.
What amuses me is how serious locals supposedly are about food, though it is usually local food, which never fails to disappoint me and mine, but the basic level of food here is remarkable low (as is the cleanliness).
In the US, which to outsiders, is not known for good food, but there is a lot of good, wholesome food done cheap and right (or else those places would not last very long, and some do quite well for many years and are stalwarts in neighborhoods).
So I get irked to pay up for casual Italian food, inconsistent and overpriced but barely done right brunches, crappy sandwiches and the like here, which are all no-brainers from what I'm used to.