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Gastronome
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Gastronomically Speaking!
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- Gastronome
- Mittagong, NSW, Australia
- An almost lifelong interest in food, wine and all things gastronomical which was sparked by a visit to one of my father’s friends who had a genuine first edition of Larousse Gastronomique (in French). I enjoyed poring through this tome, even though my knowledge of the language was scant. Subsequent visits had me hooked. Coupled with frequent forays into the pungent, flavoursome atmosphere of suburban delis and the rapidly disappearing world of ethnic grocers with their giant vats of olives and pickles, sacks of pulses it was not long before I started using some of those ingredients to do some cooking of my own. Over time, I developed a love for and knowledge of the many varieties of cheeses on offer at the various delis and of course, the eternally famous institution, David Jones’ Food Hall. Yes, there were cheeses of many varieties available, even in the sixties. My thirst for knowledge of gastronomy and culinary skills, also led to the development of another consuming passion, the sourcing and collecting of books on the subject of food, wine and gastronomy, including a specialisation in books on cheese.
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22 April 2010
Have you had a good look at the water bottle on your cafe/restaurant table lately?
Is the exterior of the bottle sparkling clean? when you pour the water into a (hopefully) clean glass, is it crisp and clear? Or does it have that dull, limp look about it? Worse still, does it have, as I experienced at one cafe today, streaks of crusted milk running down the side. (If the cap fits, be my guest.)
Does it have, as recently observed, a small crop of sea grass waving gently on the bottom, enough to make a hungry dugong drool at the sight thereof?
Do you know whether the bottle has been sterilized between uses? Or has it just been refilled, or worse still, topped up despite the fact that little three year old johnnie has just had his finger in there after sticking it up his nose. As if being allowed to sit on the table with a leaky nappy was not bad enough.
I have yet to see a restaurant or cafe admit to even using the cathartic powers of hot water and detergent or a dishwasher. I have enquired at several establishments and none have have even guessed why I should ask. The staff being questioned obviously did not think hygiene may have been an issue. And what about the botlles where the attached lid is consistently fingered by a nervous patron, refilled without any washing or sterilisation and returned to another unsuspecting patron?
I am amazed that the food police have not set any standards for the service of tap water at restaurants and cafes. Furthermore, no one seems to care about this lack of standards.
That's why I prefer sparkling or still mineral water out of a fresh, factory sealed bottle, even though it may have been purloined from some community's spring or aquifer by some evil multinational. At least they sterilise their bottles.
Is the exterior of the bottle sparkling clean? when you pour the water into a (hopefully) clean glass, is it crisp and clear? Or does it have that dull, limp look about it? Worse still, does it have, as I experienced at one cafe today, streaks of crusted milk running down the side. (If the cap fits, be my guest.)
Does it have, as recently observed, a small crop of sea grass waving gently on the bottom, enough to make a hungry dugong drool at the sight thereof?
Do you know whether the bottle has been sterilized between uses? Or has it just been refilled, or worse still, topped up despite the fact that little three year old johnnie has just had his finger in there after sticking it up his nose. As if being allowed to sit on the table with a leaky nappy was not bad enough.
I have yet to see a restaurant or cafe admit to even using the cathartic powers of hot water and detergent or a dishwasher. I have enquired at several establishments and none have have even guessed why I should ask. The staff being questioned obviously did not think hygiene may have been an issue. And what about the botlles where the attached lid is consistently fingered by a nervous patron, refilled without any washing or sterilisation and returned to another unsuspecting patron?
I am amazed that the food police have not set any standards for the service of tap water at restaurants and cafes. Furthermore, no one seems to care about this lack of standards.
That's why I prefer sparkling or still mineral water out of a fresh, factory sealed bottle, even though it may have been purloined from some community's spring or aquifer by some evil multinational. At least they sterilise their bottles.
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