Topical question, this one
If you live in France it's very hard not to be a foodie of some description, since the meat of the culture is richly marbled with the fat of drool-inducing recipes and good, fresh ingredients. Having to identify the single nicest thing I've ever eaten would be far too hard. That's my excuse and I'm sticking to it.

The worst one is easy, though.

A few months ago I went to China on business. The actual meetings lasted only a couple of days but I blagged some time off work and stayed for just under a week to do a bit of sightseeing. For the most part the hospitality was spot-on; in fact everywhere I went seemed to have an all-you-can-eat buffet laid on with deliciousness as far as the eye could see. One of the trays at one of the restaurant contained a dusting of little golden particles, fried in batter. I instantly thought of tempura vegetables, perhaps snow peas or some exotic Chinese legume unknown in the West, and helped myself to a generous spoonful. Once back at my table I took a generous chopstickful and savoured...

...gristle.

Pure, unapologetic gristle.

Apparently some people really like the way animal cartilage crunches between the teeth, but for me there's no faster train to Bokesville. Why some people choose to eat something with so little food value that many discerning pet food brands don't even include it in their produce is a mystery.

The same thing happened when I decided to try pig's trotters at home. I boiled them with carrots and onions for however many hours according to the recipe; I fried them until they were crispy; I even added herbs and spices. The cold, greasy reality was that they were just extruded blocks of fat, skin and gelatin, with less meat than Kate Moss's left arse-cheek. Note to food manufacturers: when you market meat products, please ensure there is meat in them. Thank you.
( .Yeti. El amor en los tiempos del cólera, Thu 26 May 2011, 19:48, Reply)