Reflection of Food Blog Drafts

In the first blog post, I found that the comments mainly show that I need more details about other topics within molecular gastronomy. One of the comments mentioned that I need to include examples from sources as well as using the general information from them. I probably will include examples of molecular gastronomy in the world as it allows for people to better relate to my topic. Another comment also specified that I need to review my paper for typos, which I do need to try harder with. Also, I can also maybe find more in depth sources as it may be of interest to certain people who want to learn more about my topic. The rest of the comments from my editor follow the same ideas as the previously mentioned comments.

In the second blog post, one of the main comments suggest that I add an introduction to provide more information for people who never read the first blog post. I would most likely add an abbreviated introduction to the post before I reach the chefs and their biographies. This would better lead to the topic of the post of the chefs. The second comment refers to the pictures as I included them without any information on the dish and what’s in it. Each biography will now include a description for the dish associated with the dish and how it relates to the post. 

Both blogs posts require more information and I may need to include certain facts or ideas that attract more people to the blog as it helps me find a voice that works better for the blog. Also, I need to watch for typos and grammar as I have struggled through that many assignment with just that. My grammar interferes with the meaning of my work, so any meaningful detail I have is ruined by the wrong “their, there, they’re”. I hope this blog post doesn’t have the same problem.

Mankind’s Masterly Macrocosm

In the grand scheme of progress, humans create the most imaginative structures that highlight the ingenuity people possess. People rush through their lives without really appreciating the beauty of architecture from inspiring designers. These three pictures provide insight into the reality of architecture and its designs. Beyond the natural wonders, society should recognize the natural architecture that surround people’s daily lives, and it’s role as an important inspiration to humanity. Critics often praise the beauty of large man-made structures and their accents, but they do not recognize the inspiration of architecture from nature. The humble tree provide the first distinct example of height and magnitude. The first picture showcases the epiphany of Western cultural design. The second picture bridges the idea of humanity and nature as a busy, unaware man in the suit walking by the natural architecture that litter the campus. At last, the third picture exhibits the first inspiration for architecture with the forest and trees that inspired the first architects. The vibrant colors from the pictures reveal the artistic affiliation between architecture and nature. Society takes for granted that the most brilliant inspirations come from the humblest of sources. By recognizing nature's contribution to individual culture beyond resources, people begin to appreciate the existence of beauty. As a result, communities become more vigilant in protecting these local wonders for future generations to behold.
 











#Inspired #Classical #PerfectAcoustics




















#Unconcerned #Restless #Conspicuous

#Pure #Prevalent #Outside

Amazon Review [Revised]

A typical Amazon review usually discusses the product in term of the experience the owner had with the product. A reviewer rates the product depending on the positives and negatives of the experience with the product. This amazon review though has quite a story to bring possible customers into the context of an actual customer’s experience with the product. The intended audience though about the same as any other audience expected. This reviewer appeals to people interested in this milk product. The only difference highlights the fact that typical people prefer reviews that are concise and to the point, yet there are people who will read the entire review for the sake of the experience and story.

The entire review starts as a story, “after a long hard week full of days he would burst through the door, his fatigue hidden behind a smile.” The dramatic facet of the review comes from the climax of the story as written,” Then there was that Friday, the terrible Friday that would ruin every Friday for the rest of my life.” All of the drama pours out in the second half of the “review” then ends with a sad ending to the experience as signaled by, “That’s when I knew it was over.”  The review showcases a dramatic anecdote for entertainment, but informative under certain circumstances. It doesn’t fit a traditional amazon review as it’s a story for entertaining. The review doesn’t really act as a review, but it can be still interpreted as one by certain individuals.

https://www.amazon.com/review/RKT07YYORZMZE/ref=cm_cr_dp_title?ie=UTF8&ASIN=B00032G1S0&channel=detail-glance&nodeID=16310101&store=grocery

Voiceover edited

Eat Drink Man Woman Voiceover

Tone: must give a solid message on the importance of these traditions.

Voiceover: French man, (Can you guess?)

If I don’t like it, I don’t swallow. So let’s begin.

The man prepares the fish whole which is fantastic as most of Western chefs know that it imparts more flavor into the flesh. Even Gusteau knows this and I deplore him and his stupid ideology.

By scoring the squid, he tenderizes the flesh like any Michelin star chef would do, at least a good French chef.

I admire his skills with a sharp half inch steel blade as I imagine unskilled chefs to accidentally cutting off their own fingers. The precisions through every component of cutting seems to highlight the natural shape of the food unlike the blather I see from the new trendy restaurants. Veggie noodles?!

By marinating the pork in the sauce, he builds a wonderful layer of flavor in the meat as it fries in the wok. This is much better than bland British cuisine from across the pond. My my, the glossiness of that caramelized skin.

The steaming of the mushrooms seems much easier this way than our old style of “en papillote” (in parchment).

When he cooks the sauce, the flavor intensifies into a delicious, rich syrup for the steamed dish like a demi glaze.

Usually, I see chefs carve the raw chicken into its main components of breast, wing, and etc. He prepares it with less elegance than my fellow Frenchmen, but it fits in the pot.

The poaching chicken sucks the wonderful flavor of the broth especially with the wet parchment on top because the flavor builds as the chicken cooks.

He even uses natural rock salt which often imparts great flavor even just as salt. Fancy salt may cost up to hundreds of euros, but any idiot can get it.

Two cleavers seem much to just grind up the mince, but he does create a funky beat, no?

The precisions with the pastry and the filling becomes the envy of any stubborn, deranged Italian chef.

Even I am jealous of the cuisine as it combines many western traditions into Chinese ingredients. Each dish holds layer of flavors with much heart like my mother’s ratatouille from that dang rat. Before, I commonly exhibit my disinterest of Chinese cuisine as nothing more than frivolous waste of time. Now that I see what Gusteau meant from anyone can cook as in a cook can come from anywhere even in the back alleys of China. I will be returning soon, hungry for more.