Here are some of the pearls:
- “The first thing they told us in culinary school when you’re learning food safety is: If you enter a seafood restaurant and smell fish, leave.”
- “Ask where your oysters come from. If they don’t know, you don’t want them. Same for most seafood.”
- “In culinary school, every single chef instructor says the same thing: If it’s misspelled on the menu, that’s on purpose. It’s so they don’t have to sell you the real thing. A prime example is ‘krab cakes.'”
- “When the menus are super dirty and never cleaned, that means everything is super dirty and never cleaned.”
- “Don’t order fish on Sundays. Most places get their fish deliveries on a Monday and on a Thursday. Fish goes off fairly quickly, and on a Sunday it’s really not great.”
- “If a pitcher of water touches your glass, it has also touched everyone else’s glass. Also, if you can’t see them pour your water, there’s something wrong.”
Via BuzzFeed.
’WHEN TALKING SPORTS, USING THE wrong terms—referring to a basketball game as a “match,” say, or talking about “points” in baseball—will immediately give you away as a non-aficionado, a person who doesn’t even have a grasp of the basics. But one of the oddest sets of terminology is what to call the uniformed people who make the rule decisions in the course of a sporting event. “This realm of vocabulary is one of the things that can expose you as someone who doesn’t know a ton about a sport, because it’s so unpredictable and so uneven from sport to sport,” says Seth Rosenthal, a writer, producer, and host at the sports publication SB Nation.