And they say British humo(u)r is drier than a Grey Goose on the rocks

http://welldonefillet.blogspot.com/

You’ve got to admire Manuel’s snark factor while showing that the Brits also have to deal with a sometimes bizarre dining public. Especially since one doesn’t (unfairly, perhaps) usually associate snark with British humor.

Here’s a pretty good example:

http://welldonefillet.blogspot.com/2007/03/customer-that-broke-this-camels-back.html

Now all we need is an Iranian waiter to blog about the time that he had to take the left hand of an infidel who used it to shovel tabbouli into his mouth and life will be complete.

So, The Well Done Fillet joins the ranks of the lucky linkees. I’ll even overlook the redundant British “l” in fillet and remind myself that they pronounce it fill – it, instead of the oh-so-French fill-lay. As an American, I find anything with the word lay included as much sexier because, at my core, I’m a 13 year old boy.

And speaking of Pho…

For those folks interested in Vietnamese food, you should definitely own this:

Into The Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen

This is simply the best book on the subject.

And you should check out her great companion blog, http://vietworldkitchen.typepad.com/

If only certain longhaired Vampirish hat-wearing Top chef contestants from previous seasons who claimed to be experts in Vietnamese cooking had devoured this book and blog – they might have become Top Ch…well, maybe not – porkpie hats only get you so far – look at Elvis Costello.