Thursday, January 8, 2015

The ingredients for a great tuna sandwich, and about an upgrade to a steak meal and leftover birthday cake



So the other day, in Manila living a Travelife, I ate at the private kitchen of the Travel Companion. When he'd messaged me an invite, he'd even mentioned the menu, which was to be salad and tuna sandwiches.

Then on the day itself, he decided to have his chefs make steak and pasta as well.


Ordinarily, I would have been ecstatic, as I much prefer steak to tuna sandwiches, even if I didn't feel it was my place to criticize the food choices of my host.

Or of any host who invites me for a meal, for that matter.

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I DON'T KNOW IF THIS IS AN UPGRADE
OR A DOWNGRADE

But then the Travel Companion told me he was serving steak that had been left over from a tasting he'd done the day before.



So, yes, I'd been upgraded from a tuna sandwich to a steak meal, but it certainly put a damper on things, when I thought about how I was eating leftover steak from some party I hadn't been invited to.

But life's too short to think about unpleasant things, so I chose to forget about this and to focus on the food.

-------------------------------------------


TALES OF GOOD STEAK
AND SO-SO TUNA

Fortunately, the steak was quite good. It wasn't the best I'd ever had, but it was certainly good enough for lunch, especially with lots of delicious fries.

Meanwhile, the tuna sandwich was okay, but I certainly could make better than that -- so I was very glad to have been served his leftover steak, after all.




His tuna sandwich had too many herbs and too thick slices of cucumber, which killed the tuna taste for me.

THE MOST EXPENSIVE TUNA SANDWICH
IN MANILA


That was about the time that the Travel Companion said: "That's very expensive tuna, by the way. You're eating the equivalent of a thousand peso sandwich."

This was when I had to give the tuna sandwich a second look, and say: "Well, if the tuna was that expensive, all the more you shouldn't have your chefs camouflage it with herbs and watery cucumbers."

Yes, camouflaging very high quality ingredients with too many herbs is a crime in my books.

THE THOUSAND PESO TAKE HOME SANDWICH



I brought home the remainder of the most expensive tuna sandwich in Manila, by the way, as I thought I'd dissect it to further see what was wrong with it.

But then, when we were talking about it again today, the Travel Companion said he actually liked his tuna sandwich that way.

It was his kitchen, those were his chefs, and he'd paid for the very expensive tuna. In my books, that entitles him to have his tuna sandwich any way he wants.

So today, against my better judgement, I nicely said, "That's all that matters." And then I went back to my never-ending, and never-endingly eventful Travelife.

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