As a food writer you’re occasionally asked to pass your theoretically professional judgment on all manner of foods/restaurants/chefs/drinks. Probably the most bizarre thing I’ve ever been asked to judge is….wait for it….water. Which sounds nuts, but believe it or not there is a whole industry dedicated to dissecting the nuances of different mineral waters. And truth be told, I interviewed a California vintner whose palate is so refined he can tell the difference between municipal waters from all over the state.
Okay, but that’s another story. This weekend I was asked to pass judgment on tomatoes. Which is far better than water because a) they have an actual taste, and b) good tomatoes are so hard to come by.
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