SUSHI SUSHI

So I went to a sushi buffet with my friends the other day...

I was so hungry that I nearly crawled inside, then I was too full that I nearly crawled outside...

The girll, barbecue, cold dishes, hot Asian dishes, all kinds of sushis,,,, It was just awesome! Also so much avocado! I love them! Also fresh seafood, various meat and vegitables... Good soup and fruit too. They just basically has everything. The ingredients are all fresh and the flavor is very Asian and tasty.

It is really not an ad even it might sounds like one....

well just in case if you want to pay a visit which will not disappoint you:

6690 Roswell Rd
Atlanta, GA 30328-3161

Get Directions
(404) 257-1288

Nori Nori Japanese Seafood

Gluten

Someone I know very well was recently reccomended for health reasons to begin a gluten-free diet. I never realized the incredible prevalence of gluten (a product of wheat) in our society. A person on a gluten is unable to eat all but a precious few items from fast food restaurants, cannot eat cookies or cakes, and cannot eat the majority of American meals (breakfasts, lunches, and dinners all consist of many gluten-containing foods. All things considered, a gluten-free diet is very difficult to begin and maintain. Those of you who have special dietary considerations, I now can identify with you to some extent, and I have special sympathy with those who require special diets.

Ultimate Chocolate Dipped Cookies

My recipe to bake this week was the Ultimate Chocolate Dipped Cookies. A skill level of 2 meant that this recipe was a medium recipe, and I learned why at the beginning and end of cooking.

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 12-ounce package semisweet chocolate chips

3/4 cup butter

1 1/2 cups packed brown sugar (meaning make sure you pat down the sugar together when measuring)

3 eggs

1 teaspoon vanilla

1 cup white chocolate chips

1 recipe Chocolate Ganache

Now here is my modified version of the recipe...

Preheat oven to 350F

In a medium bowl stir together the flour, cocoa powder, baking powder, and salt

In a medium sized saucepan combine 2 cups of chocolate pieces and 2 tablespoons of the butter. Set aside.

NOTE: Heat the chocolate on low!! If you do not, the chocolate will burn!

In a large mixing bowl, mix the remaining butter with the brown sugar. Then add in the eggs.

NOTE: You do not have to use an electric mixer, a regular hand held mixer works just as well.

Then mix in the chocolate mixture and vanilla.

Slowly mix in the flour mixture and once completely mixed add the white chocolate chips.

NOTE: Make sure the mixture still isn't warm from the chocolate mixture. Wait for it to cool otherwise chocolate chips will melt.

Drop a spoonful of dough about two inches apart on a ungreased cookie sheet.

Bake in oven for 8-10 minutes. Makes about 72 cookies and then place the cookies aside to cool.

Now for the chocolate ganache...

1 cup of heavy cream

9 oz of bittersweet chocolate

Set the stove on low and put in the heavy cream.

Gradually stir in the chocolate till you get a smooth mixture; take it off immediately.

NOTE: Do not cook any higher than low for the heavy cream will separate.

Once the cookies are cooled, dip in chocolate ganache and enjoy!

I found cooking the chocolate on the stove quite difficult for the chocolate MUST be cooked on low. I burned my chocolate the first time and for the ganache I had the heat on much too high.

Other than that, the mixture was quite easy to make and I had people coming from the floor above me to try and snatch a cookie. Overall, this mix is very delicious and I strongly recommend it, especially for a party since it makes a great amount of scrumptious cookies :)

Introducing the McGangBang: a Brittain Exclusive

Thats right! Over at Brittain we now have a new item on our menu to even the score with Woodruff. What exactly is it you ask? The McGangBang, AKA the "Oreo Burger."

The McGangBang (as dubbed by chef Koonta of The Grill)

This extremely hearty meal consists of a chicken patty sandwiched between two burgers. Each piece of meat also comes with a slice of cheese on top for a total of three slices. Just one of these babies is enough to fill even the largest of stomachs--ok maybe with a little help from some fries. While the mixture of chicken and burger may sound repulsive to some, the concoction actually goes surprisingly well together. I recommend you all to atleast give it a try. With so much meat all in one sandwhich you will wonder why you ever ate anything differently. Its available only from chef Koonta, and ONLY at Brittain!

The Cheese Cake Bistro

Today I went out to Atlantic Station to do some shopping with my Mother. We walked by a little place called the Cheese Cake Bistro. My mom loves cheese cake and we were looking for some desert anyways, so we decided to try it out. It turns out that inside, it is quite a fancy place where you can have an entire meal, but we just wanted dessert. I ordered the Fresh Banana Fudge cheese cake; it is New York style cheese cake with a topping of fresh bananas, fudge, and whipped cream. It was absolutely delicious! It was the smoothest cheese cake I have ever tasted. It was however a bit pricey. A slice of cheesecake cost about 7 dollars, but I would say that it was certainly worth it. If you ever happen to be in Atlantic Station and have a craving for cheese cake I would definitely recommend checking this place out.

Favorite restaurants to go on a date?

Who better to propose this question to than my fellow foodies?

Over the weekend, I took a lovely young lady out to lunch, but ran into a problem: I'm one of those people who hates making decisions and doesn't want to in fear of choosing something the other person doesn't like. Unfortunately, so is she. This put us in a sort of awkward position, neither one of us wanting to choose a restaurant that the other would dislike. We ended up choosing Taco Mac (which was a brilliant idea, considering I was giving up watching the football game to be with her) and I was pretty happy with the decision, as was she.

So long story short, is there any restaurant that is above all others that you guys wish to go to?

Edit - I just saw one of the other foodies has a pretty much similar topic, although its more of a recommendation than a question. Whoops, so much for originality.

Random Thoughts on Kitchen...

This "novella" is a very pleasant read. I did not come to this conclusion immediately... I reflected upon the entire story, and I must admit: I like these kind of stories - the kind where the protagonists find meaning and purpose in their lives by living through a tragedy. I got the sense that even though everything was not alright, this was by no means a happy ending... but somehow we all find a way to live through it.

Its amazing how differently I feel about this book after reading the entire story. After reading till page 56, i thought this was a very depressing read, and I couldn't identify with the characters. i sort of... zoned out. But it's remarkable how Mikage's and Yuichi's characters are so universally appealing and as I approached the end, I was a little sad that I couldn't meet them. That's saying a lot from me. Mikage joins a very short list of fictional characters I want to meet in person.

The humor in particular, I found quite enjoyable. It was understated, light, slightly masked and unexpected. Never failed to bring a smile to my lips... especially Yuichi's "girlfriend" from university... what fun!

I loved the way Yoshimoto uses unusual imagery to depict the character's feelings. At page 56, I was at a loss to understand why she would name the novella "Kitchen", now I'm starting to realize the image connection. All that drunken talk by Yuichi actually made sense, but I guess that soul stuff was a little over-the-top.

If you liked this novella, I highly recommend reading David Mitchell's "Number 9 Dream". Although Mitchell's a British writer, #9 Dream is based in Japan with 100% authentic Japanese characters... its a little weird at first, but once you read it like 3-4 times, the genuis of the book jumps out at you.

BP#3: More than a Definition

        Connotations have great significance in the English language. Using a word that, in a dictionary, has the same meaning as another can result in drastic contextual implications that may entirely alter the meaning of the sentence in which it is found. One example of this is the difference between the word foodie and the word gourmet. The connotations surrounding the latter conjure thoughts of prix fixe menus, foie gras, maitre’ds and sommeliers. Foodie, however, is a word at which many of those gourmets would cringe; those elite connoisseurs of the upper class could never be so robbed of sophistication as to refer to themselves as—or desire for themselves to be referred to as—foodies. The fact that foodie is not a connotative adjective of gourmet or connoisseur implies that it has a different meaning. This meaning is, then, a broader meaning than such exclusivist words can convey; it means simply, “one who loves food,” and one’s socioeconomic status is unrelated to one’s being or not being a foodie.
        Though all speak the same language, not all understand the meaning of a sentence in the same way. This is excellently demonstrated by the telephone game played in many elementary schools around the nation. When someone hears something, he hears the words, but takes in the meaning. When the message is passed around the circle of people back to the person who first said the message, the message often transforms into something entirely different than the original meaning. This is due to the large number of people who hear the words, take in the meaning, and try to put it back into the same words while maintaining the original meaning. This results in transformation that are individually insignificant but collectively critical to the ultimate outcome. When a person hears a word, she hears that word with all of the images that she associates with it, with all of the songs that she has heard it in, and all of the associations that she makes with it. The level of experience with the word determines the meaning of the word to the person. The word foodie is not very prevalent in everyday speech and is, therefore, associated most frequently with words like it (gourmet, epicure, bon vivant, connoisseur, and etcetera). This leads to misinterpretations of the actual meaning of the word which results in misuse of the word that leads to widespread confusion as to the actual meaning. This has happened to the word foodie, and direction is required to provide a solid definition of this commonly misused word.
        Other words of similar meaning to foodie, such as gourmet and bon vivant, stem from the French, during a period when only the wealthy were able to partake of the most refined and tasteful foods, and all others ate only the bare minimum required to sustain them. But the word foodie…that is a word that takes its roots in America, and is, therefore, distinctly American: there are no kings to pay homage to, there are no lords to distribute rations; there is the promise of a dream. The American Dream allows anyone to do whatever he wants, anyone to be whomever he desires, anyone to live however he wants. If an American desires to love food, then he will. The spirit of America pervades this word of American origin, and if someone is poor, he can be a foodie. If someone is middle class, she can be a foodie. If someone is rich, he can be a foodie. That’s because in America, a foodie is someone who enjoys food, and, in America, the land of opportunity, anyone can enjoy food.
        Enjoying food does not necessarily even mean eating food. One can enjoy the preparation of food, shopping for food, or even watching some food-related T.V. show. The advent of food television is proof positive for the fact that Americans need not be rich to be foodies; enjoyment of food comes easily and often to those who have the modicum of monetary means to afford television. This means that anyone of the middle class can be a foodie—enjoy food—by the definition herein established. What of those without the monetary means for television? They also may enjoy food. The incredible variety of inexpensive foods to be found in the supermarkets from which all Americans (nearly) buy their food allows for food idolization through exploration of creative preparation, unique tastes, and diverse textures. Furthermore, anyone with the ability to read has the capacity to enjoy food, providing opportunities for the vast majority to enjoy food.
        A magnificent number of books take their roots in food, and discuss the impact of some aspect of food on the writers’ or characters’ lives. As these books nearly all provide an opportunity for readers to enjoy reading about the benefits of food, they also provide an avenue by which one may become a foodie. Aside from these, there are hundreds of restaurant reviews published daily, which are not merely meant to be scientific analyses of the food, to tell the reader whether or not he will enjoy the food, but rather as entertainment in and of themselves. America has, according the CIA World Factbook, a 99% literacy rate. Literacy is not a socioeconomically dependent statistic, as education in the United States is free for all who elect to take advantage of the opportunity. Food literature, accessible in many forms, is meant to be an enjoyable experience regardless of whether or not the reader plans to try the restaurant or the recipe, which means that it is very inexpensive for someone to enjoy the fruits of food.
        Ruth Reichl, in her book Garlic and Sapphires, discusses what her college years were like. Being the future restaurant reviewer of the Los Angeles Times and the New York Times and a future editor of Gourmet magazine, she most definitely qualifies as a foodie. Even though she could not enjoy the finest, chef-crafted course at the fanciest, designer-decorated restaurants, she found herself enjoying cooking for others, eating with others, cooking for herself, and enjoying food by herself. She was in no position to spend large quantities of money on elaborate, expensive meals, but she was nonetheless able to satisfy her own food fixation with the little money that she had. (Garlic)She truly found a passion in food that others cannot find which put her, a socioeconomic proletarian, into the category of “foodie.”
        Reichl’s book compares with The Official Foodie Handbook of Paul Levy and Ann Barr very little, except in that they both examine the importance of food in life. Where Ruth discusses the impact that food can have on an individual, Levy and Barr examine the impact of food on society. The very first sentence of the book asks the question, “What is a foodie?” These authorities on foodies go on to answer, within the ensuing paragraph, the question by saying simply that “a foodie is a person who is very very very interested in food.” (Original)By that definition, a beggar on the streets of Atlanta and a retired CEO in his penthouse suite could both be foodies. The person need not be able to read or write, be able to taste or prepare the food, or be able to distinguish between cuisines. According to the definition of those who first printed the word foodie, if one is interested in food, he or she is a foodie.
        Connotations have been found to have great importance to the meaning of the word foodie. Clearly, from the definition provided by the food experts, Levy and Barr, the word refers simply to someone who is passionately interested in food. This shows that common associations with the word, such as fancy restaurants and expensive meals, really apply to words like foodie, such as gourmet. All of these elitist titles (gourmet, epicure, and etcetera) fall into the category of foodie, but so does a restaurant critic, a poor baker who loves her job, and a beggar who is very interested in the next morsel of food that he will be able to scrounge. A foodie is nothing more than a person who loves food, regardless of how that love is manifested in their being. Whether they write of sustenance, or read about fine cuisine, or meditate on fine future food, they are foodies if they often display, inwardly or outwardly, a love of food.
        The word foodie, with its American roots and broad definition, allows for anyone to enjoy what he or she wants to enjoy. The word foodie, by its very definition, takes all who love food into its arms and embraces them, regardless of their socioeconomic status. The word’s intention is to be all-inclusive and undiscriminating, and that is the connotation that those who use the word and hear the word and read the word and think the word should associate with it. It’s very existence is proof of the torn-down walls between the rich and the poor in America that allow anyone and everyone to live the American Dream, whether that Dream is to be a Muslim, a protestant, or a food-worshiping foodie.

Works Cited
Original Foodie. 2005. The Sydney Morning Herald. 26 Oct. 2009 .
Reichl, Ruth. Garlic and Sapphires The Secret Life of a Critic in Disguise. New York: Penguin (Non-Classics), 2006.
The World Factbook. 14 Oct. 2009. The Central Intelligence Agency. 26 Oct. 2009 .

The Development of Food Preferences in Social Classes

Throughout the early stages of life, parents possess the tools necessary to mold the basis of their child’s primary cultural beliefs. Although the child will ultimately begin to establish his or her own opinions, basic beliefs and customs are primarily based on what is gained within the household. When discussing food, it must be noted that this preference is shaped in the earliest stages of life. I remember the first time my younger sister began to push away her meats at the tender age of five, despite enjoying these exact meals since solid food became a part of her diet. How does an individual earn the right to be deemed a “foodie?” Merriam-Webster’s Online Dictionary classifies “foodie” as a fairly new addition to the English language defined as any “person having an avid interest is the latest food fads,” but how accurate is this definition (“foodie” 1)? Webster’s definition leaves the classification to any individual who possesses interest in food whether or not the interest is expressed or the food is actually experienced. In addition, what foods are deemed worthy to become a fad? The definition of “foodie” is in fact malleable and completely dependent on the culinary preferences of the individual food critic; while some might deem an expensive platter of lobster as ideal, others will defend a slice of cake from Grandma’s kitchen equally as praise-worthy. When the role of social class is included as a factor for determining who is capable of obtaining the foodie title, it becomes difficult not to discriminate on a monetary basis.

The most natural response upon considering social status is the difference in accessibility of highly desired foods. According to a study of the food choices among middle and lower classes, an individual’s definition of desirable food is based primarily upon the ideals shaped by the parent who is mainly responsible for food preparation; this is most commonly the mother regardless of her occupation (Drop 1). Food preference is also based on the presence of one or both parents through the child’s development. The creation of these most basic opinions greatly affects the individual later in life. An individual’s differentiation between gourmet and standard depends greatly on cultural standards as imposed by the food-bearer. Through the lens of social class, it becomes evident that those of lower class have limited accessibility to a large variety of foods. These families purchase goods with the idea of sustainability in mind. Lower classes are much more restricted as to how often they encounter pricey meals laid on white table cloths and lit merely by dim candlelight. In scientists’ study of the effects of social class on food preferences, women of similar cultures were polled concerning the purchase and handling of food within the household.

Middle class families admitted to purchasing foods based primarily on nutritional value versus desired tastes of the family members (Drop 1). Parents of middle class families believed that the food preferences of their children could easily be adjusted to desire healthier foods as opposed to highly processed sweets (2). When preparing meals, upper and middle class families remain more inclined to experiment with food options by combining ingredients to create new dishes and tastes. By having access to a wider variety of foods, preparing more ethnic dishes is a more realistic option for those living in higher social classes (“Class” 3). Many times, upper and middle class members find lower class foods to be undesirable due to the choice of meats, which tend to be the main focus of each meal; preferences most commonly narrow down to the nutritional value of these main dishes (2). While children of wealthier families were provided with a larger variety of food choices, more rules were imposed. These rules included limiting snacking between meals, but instead eating the entirety of the meals placed before them at mealtime (4). Dinner parties have become a social norm of the middle and upper classes where the host family provides dinner for one or two other families. These ties are closely linked to the occupation of one or both of the parents of the family, yet another factor dividing the lower, middle, and upper classes (“Class” 3). Restaurant dining was one a luxury only the upper class could afford; now, members of all three classes have the accessibility to a wider variety of foods. However, it is mainly the middle and upper classes that express interest in indulging in a more ethnic selection of food. It has become standard for middle to upper class food enthusiasts to venture into new worlds of food. At the same time, lower class members shy away from an experience that could result in an unpleasing meal (“Class” 3). This could be closely linked to the lack of monetary resources that would be needed to offset a wasted meal.

Parents providing based on a lower income were forced to purchase based on price, forfeiting the nutritional value of many alternatives (Drop 1). Lower class mothers chose highly processed sweet snacks over fruits and vegetables. At the same time, lower class food providers were more lenient regarding snacking between meals (1). Families living on a lower income emphasized the value of taste over the ingredients used to make meals and snacks; food-bearers of lower class families emphasized the belief that “tasty food is important to feed the family,” returning to the long-forgotten mindset of comfort food (4). Despite the inability to provide culturally gourmet foods, persons of a lower class value the pleasing tastes of food regardless of social stigmas. When mealtime arrives, lower class attempt to mimic the food tastes of higher classes despite limited resources. However, some upper class meals remain undesirable to lower class families. Dishes such as raw oysters and caviar remain unappetizing to large amount of food enthusiasts regardless of social class (“Class” 1). These families continue to encourage family members to finish the entirety of meals, an aspect that remains the primary culinary tie between social classes (Drop 4). Unlike middle to upper class families, lower class families are less inclined to entertain by providing food. Many times, lower class families will enjoy pot-luck style meals where each family provides a dish to be shared with others (“Class” 3).

What significance does the development of a child’s taste have with regards to becoming a foodie? Despite the inaccessibility to pricey gourmet foods, persons raised by a lower class are instilled with a greater appreciation for the taste of foods. What seems to be most impressive by the opinions of lower class persons is the independence of the taste of food from the ingredients with which the dish was made. Those raised by middle class families are just as limited by parents’ choices of nutrition over taste as many gourmet foods include saturated fats from fatty meats and cheeses in addition to high levels of sodium; both remain undesirable qualities when food choice is based primarily on daily nutritional values. While he or she might have the accessibility to more gourmet foods, a middle class person might focus more on the nutritional value of each plate rather than the actual food experience. The largest disadvantage regarding a lower class food connaiseiur would be the availability of culturally gourmet foods. However, according to Merriam-Webster’s Online Dictionary, the only requirement for becoming a foodie lies in an individual’s interest in gourmet food. Media companies such as Gourmet magazine and The Food Network have made gourmet cooking accessible to a larger population. Many experience the daily preparations of Paula Dean from the comfort of home without dirtying a single dish. Regardless of his or her class, the food enthusiast can simply change the channel to Rachel Ray for a more practical meal or simply refer to one of Ruth Reichl’s most recent publishings regarding high-class meals many middle class persons will never experience.

When considering the effect of social class on food taste, it is also vital to consider the availability of media resources. In today’s society, it is no longer as necessary to physically experience a gourmet lifestyle. Instead, simply establishing an enthusiasm for culinary creations has become satisfactory. If a gourmet experience becomes practical, an individual will resort to his or her most basic understandings of food; an appreciation that has been shaped by the culinary decisions of the primary food-bearer in the individual’s young life. While lower classes tend to stick to the familiar tastes of foods that have been defined as pleasing, middle and upper classes venture into uncharted territories, desiring new tastes and culinary experiences. Despite a limited selection of food, lower classes develop the ability to truly appreciate the tastes of food, mimicking the tastes of the upper classes. This idea returns society to a mindset pre-South Beach Diet and pre–Adkins. Truly enjoying a dish without regards to the ingredients necessary to create tastes and aromas has long been neglected. Although upper and middle classes possess the accessibility to more options, maybe the mindset of the lower classes should more often be considered as they are fully aware of what is pleasing to them independent of social standards.

“Class, Social.” Encyclopedia of Food and Culture. eNotes. 23 Oct 2009 .

Drop, Maria J., Christianne L. H. Hupkens, Ronald A. Knibbe, Anneke H. van Otterloo. “Class differences in the food rules mothers impose on their children: a cross-national study.” Social Sciences & Medicine, Vol. 47, Issue 9. Nov 1998: 1-4. ScienceDirect. Elsevier. Georgia Tech Library and Information Center, Atlanta, GA. 24 Oct 2009 .

“foodie.” Merriam-Webster Online Dictionary. 2009. Merriam-Webster Online. 26 Oct 2009 .

Blog Post 3

To be a foodie, or not to be a foodie?

What is a foodie? Most resources I can find declare a foodie is “a person who is interested in food; a gourmet.” I find two faults with that definition. First, isn’t everyone interested in food to some extent? After all, eating is a requirement of life, topped only by hydration and breathing. The other problem is how they declare foodie to by synonymous with gourmet. A gourmet is one who has a refined taste, who prefers elaborate meals and fine wines. A gourmet is typically financially well-off, and is not afraid to spend an exorbitant sum on a good meal. Sometimes the word gourmet even has a negative connotation, linked with snobbery and elitism. This is not the same as a foodie; to a foodie, food is a hobby. Foodies are interested not only in eating, but of actually preparing food, as well as finding new ingredients and recipes to use. It is not necessary to a foodie to flash their money to enjoy food; they can find enjoyable food almost anywhere.

Using this definition, foodie becomes much broader, describing many people. Some say still that a foodie only eats what they consider “good” food, at semi-fancy restaurants at the very least. Again, I disagree; the enjoyment of all food is what makes one a foodie. It doesn’t matter what kind of food it is, it can still be enjoyed by someone. I believe this even to include fast food, frozen dinners, and snacks. Just because it isn’t necessarily fresh doesn’t mean that it isn’t good. I personally enjoy a big greasy burger from a fast food join on occasion, but I don’t think that excludes me from being a foodie.

People in the middle-class are rarely gourmets; it is too financially demanding a lifestyle. Some might say being a foodie is expensive as well; I disagree. I think that almost anyone can be a foodie. Extensive wealth is not a requirement, although I imagine it does facilitate the experience. Some of the more “hardcore” foodies may spend large amounts of money to travel the world to find new culinary creations to sample; a typical middle-class American obviously does not have time or money for this. However, this does not exclude them from foodie culture. Anyone with a few hours and a bit of spare cash can find a new recipe to cook. The internet is an amazing tool that made the world accessible to the middle-class. Through this media, anyone can travel to various countries, discovering different cultures and foods. They have access to recipes that can culminate in tantalizing their taste buds. The internet is full of cookbooks and food blogs to use as guides to make something of your own creation; and one meal doesn’t have to empty your wallet. Yet it can still broaden their horizons.

Time is another concern. Most people would be too tired after a day of work to come home and slave away in the kitchen, not realizing there are many meals that can be made in under an hour. I myself have cooked whole meals for my family that only required 15 minutes in the kitchen, then 60 minutes of waiting, during which I watched television. One of my family’s favorite meals is chicken and rice. I place uncooked yellow rice in a casserole dish. Then I place pieces of seasoned chicken on top of the rice. I add water and a can of cream of mushroom soup. Then I place the dish in the oven at 375 degrees for one hour. It’s moist and flavorful. A foodie can be inventive and economical when necessary.

Foodie culture has become extremely popular in the last decade. With the rise of The Food Network and other cooking shows, food blogs, and recipe websites, the culture is spreading even further. This attention in the media enables everyone to be exposed to the foodie culture. Although some may believe show like 30-minute meals and Semi-Homemade cooking debase the culture, I think they serve as an excellent resource for foodies with little time on their hands. As for people with more spare time, there are other shows with more “professional” chefs like Emeril Lagasse or Bobby Flay.

Some people seem to think that the lower-class doesn’t have the resources to be a foodie. I ask, isn’t one of the key aspects of a foodie the appreciation of food? And who would appreciate food more than someone who might only get one small meal a day? Just because it might not be the most delicious food ever made, doesn’t mean that it’s not meaningful to someone. And even the most financially challenged families have the ability to save up a small bit of money to eat out at a small diner or something, which could be equivalent to a three- or maybe four-star restaurant to someone who has lots of money to spend.

Some people believe that foodie is equivalent to gourmet. Others believe it to be slightly less restrictive. I think that anyone can be a foodie; and in fact everyone IS a foodie to some extent. They just have their own individual ways of expressing it.

Weston, Nicole. “What is a foodie anyway?” Slashfood.com. February 10, 2006. Accessed October 26, 2009. <>

Blog Post #3: Finding the Foodie Within Us All

My grandmother, an inveterate traveler, once told me that when she travels to a new town or country, the first place she wants to visit is the people's public market. She is excited to see the display of food and hopefully, to meet the farmers or fishermen with their produce and catch of the day. But even more, she claims that she is anxious to learn from them of any strange fruit or vegetable from the place and how to eat and cook them of course. This way, she becomes acquainted with the food and the culture of the people.

She must be a "foodie" and a "gourmet" at the same time.

When I hear the term "foodie," the typical image that comes to mind is someone who simply enjoys and holds some interest in food consumption. A "gourmet" on the other hand, is one who, I think, wears expensive and fancy attire, capable of naming the ingredients in any dish he may relish, a connoisseur of good food and dining refinements. Given these definitions, my grandmother is both. Anyone, however, can be a foodie but an individual's socioeconomic status (SES) limits his potential to become a gourmet.

Man is born a foodie to survive; but he becomes a gourmet depending on his economic circumstances, good taste and appreciation for dining refinements. He was not at all aware of socioeconomic levels when he took his first bite of an apple, not bought from the store but simply handed to him by a woman, thereby unwittingly committing the original sin. Henceforth, he has to find food to survive, the beasts around him forage and prey until they are satisfied. Then the man's family and appetite grew and the simple fruit became a meal, the meal into celebratory feasts, and the feasts into religious offerings to his gods. Through the centuries these meals evolved into innumerable occasions: birthdays, harvest days, holy days, even burial days. To a large extent, the magnificence of these occasions depends on the resources of the hosts and the culinary genius of their chefs.

But fire had the most profound effect on the transformation of the primitive man's diet and way of life. Fire brought him warmth and light, and also the means to raise his social and economic position. From the ancient Greeks to the outrageous Egyptians and Romans, man's food and sources of supply was made possible through the aide of fire. His ability to convert raw materials into palatable and digestible fare determined his social and financial status. A glittering table, a well-fed family, happy guests were symbols of his prosperity and social advancement.

Life presents problems and the consequences of decisions made to cope with them result in an individual's success or failure financially and emotionally. Cultural and economic disparities have historically divided people into the rich and the poor, the familiar and the different. A wealthy suitor may offer stocks and bonds to obtain a loved one's acceptance of his marriage proposal. But a man from another country and culture may think that 15 camels will suffice. Actually, man has changed his status with his innovations to find and prepare food (the adoption of agricultural farming and methods of cooking), which became the basis for a stable life.

As food became more accessible and affordable through modern technology and media promotions, almost everyone can eat anything anytime. There are health concerns and time constraints that preclude immediate hunger appeasement, but in general, people, especially those from the middle and upper classes, continue to find and eat innovative meals while those in the lower socioeconomic status find that kind of food beyond their limited means. One therefore finds that his ability to eat quality food and/or in quantity increase in proportion to his ability to pay for them. Specialty canned goods and boxed dinners that are microwavable for instant consumption are readily available - at a price. Thus the disparity between the rich and the poor becomes evident.

The increasing accessibility of food in today's market has attracted all spectrums of people's lives. Television shows, magazine ads, films, even by word of mouth, promote countless cuisines and methods of cookery. Countless cookbooks are printed; food commercials appear on TV shows and print media; food aficionados compare notes on their favorite recipes or chefs and most recently enjoyed the movie Julie and Julia based on a fan's response on the late food maven Julia Child. These made folks, especially those in the middle and upper classes, respond gastronomically, not realizing that by indulging with so much enthusiasm that they have also raised their avoirdupois.

This alarming result of dining in easy luxury is inversely related to the increase in food accessibility and the decrease in time to prepare food. According to an article written by then food researcher Michael Pollan, the ratio between preparing and eating a meal was originally 80 percent to 20 percent. The advent of canned food has led into a longer period of storage, decreasing the ratio to the present rate where eating is now 80 percent with preparation being 20 percent. The decreasing time to prepare food that had prevented the human body to accumulate additional mass has been bypassed by eating frozen dinners.

Some people may think it is all right to be overweight; others may find it not so. Those who are of the latter opinion must then be forced to make a decision: to exercise and/or to diet by trying any of the numerous and questionable diets offered to lose weight. Television's Food Network has accomplished the remarkable task of capturing and maintaining the people's interest in food and cooking without them ever stepping into the kitchen, letting alone leaving the couch. Viewing shows such as Iron Chef and Hell's Kitchen has led to a decline in meal preparation for they all became a form of visual entertainment. Therefore, those who desire to lose weight must take the bold step to becoming a foodie by meeting their goal to consume meals of reduced calories.

The less fortunate of the socioeconomic status is none other than the people of the lower classes who, by circumstances and for negligible reasons, are limited in their pursuit for food. Their low financial resources make them unable to acquire, eat, or even taste extravagant and exotic dishes. But as mentioned before, food has become easy to obtain and though those food may neither be healthy nor expensive, given the advances in food technology, food produces such as Maruchan ramen and Swanson brand dinners are available to the at reasonable prices that requires little time to prepare. As a consequence, such food products carry health concerns that are not initially visible but are satisfying to the desperately hungry. Eating such brand-name foods may eventually lead to obesity with its health complications such as diabetes, high cholesterol, hypertension, asthma, gall bladder disease, coronary disease and even premature death (Baum).

The middle and upper classes of people find it easy to control their obesity through diet and exercise. They pay personal trainers who force discipline to help them lose weight. They also can afford to buy the regimen of South Beach Diet, Nutrisystem, and Weight Watchers where each system has its own method to lose weight (Yara). All those programs share two common characteristics: they require alternative sources of ingredients or food and prey on the fact that people will most likely fail. According to the Weight Control Registry, 80 percent of the people attempting to diet fail (Sparling 74). Those programs not only take time but also cost so much money. Even worse, the success rate of diets is directly related to socioeconomic status, which leaves people in the lower classers in a predicament.

The lack of money to acquire a variety of food and to prevent obesity leaves little chance of longevity for a foodie in the lower classes. It may lead to health problems by acquiring additional weight from eating unhealthy, cheap food. People from the upper classes not only have a greater range of food to choose from but the ability to ward off health problems through purchased diet and exercise. Thus these people continue their food adventure in luxury and ease.

One wonders if such satisfaction and comfort bring even a tinge of thought of those who hunger and thirst in this world. Whatever advantages of nature, science, or innovations may have brought to them, those benefits did not reach the hungry and malnourished people in some countries. The United Nations and other expert researchers from aid agencies around the world reveal increasing numbers of those unfortunate people who suffer from political or economical problems in their midst. In addition to the increasing number of people, the fact that people in developed countries have so much food as opposed to developing countries where the food is needed, is a world problem. Somehow those haunting images on TV and the print media should affect excessive food consumption. However obesity just like the division of people due to socioeconomic status, will remain as a concern for us to solve. So long as such a dilemma exists, the ability to enjoy food to its fullest extent is more limited as an individual’s socioeconomic status decreases. Regardless of socioeconomic status, a person’s interest in food will remain.

To all foodies and gourmets everywhere, Bon Appétit! But also spare the ribs!

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Works Cited

Baum, Charles, and Christopher J. Ruhm. "Age, Socioeconomic Status and Obesity Growth ." Age, Socioeconomic Status and Obesity Growth . 25 Oct. 2009 .

Sparling, Phillip B., and Kerry J. Redican. Personal Health: A Concise Guide. New York: McGraw-Hill, 2009.

Yara, Susan. "Ten Diets That Work - Forbes.com." Forbes.com - Business News, Financial News, Stock Market Analysis, Technology & Global Headline News. 8 Mar. 2006. 25 Oct. 2009 .

Limitations on Being a Foodie

Thanks to the wide variety and accessibility of information on fine dining through television, books and other resources, anyone that has even a slight interest in gastronomical issues can, to one degree or another, become involved with food and successfully become a foodie. The only real requirement it takes to be a foodie is an interest in the foods you’re eating and other meals around you. However, the amount of time, level of interest and quantity of money available to spend on cooking can limit their ability to become a foodie in certain ways. Although the meals you may be making yourself, and eventually eat, may not be gourmet, you can still be considered a foodie solely by your activity in the foodie society. Fortunately, none of these limitations can permanently block an individual from becoming an accomplished foodie. The Oxford English Dictionary defines a “foodie” as “a person with a particular interest in food; a gourmet”. Anyone from any background can become a foodie; the only thing that varies is the person’s available resources, their willingness to dedicate those resources to becoming a foodie and the finesse of the food they are judging and eating. Although many people put a strong emphasis on the finesse of foods, being a foodie is based on how seriously you take food and not the type of food itself.

A single mother, for instance, has an obvious list of priorities: earn a salary to support herself and her family as well as their possessions. This could consist of holding a job, taking care of the house they live in, driving the children to soccer practice, and other various things. Cooking is one of the few variables that such a mother can control, meaning the amount of time and energy spent can be as low as practically nothing or take hours upon hours and be exhausting work. Unfortunately, in this mother’s scenario, she has time limitations that may stop her from being a foodie to the extent she’d like. After she has completed a long day at work, picked up her children from their various activities and finally returned home, there may be more work waiting for her or a dog to take to the vet, consuming the entirety of her evening. There is nearly nowhere to fit eating in such a busy schedule, never mind actually cooking or enjoying the food. If this mother is truly interested in becoming a foodie, she can do so on weekends or during idle evenings that all her work has been finished. However, because of her busy schedule, those are some of the few times she can find free time and spend it the way she’d like. This is also true for single fathers as well as married men and women who all lack one thing: not having enough time to enjoy food in depth. Being a workaholic can take away from the amount of time you have to spend on other activities that you are interested in, such as cooking. If someone is stuck in this position, they can still be a foodie, just not have the privilege of spending as much time or money as they’d like on cooking and enjoying food.

On a budgeted income, people may find it increasingly tougher to become an extensive foodie. Even though someone has enough time to study, learn and enjoy fine dining, they may not have the money to pay for such expenses. In such a case, the foodie’s meal won’t be as elaborate as someone who is as lavish with their money, or as someone who has a copious amount to prodigally spend on gourmet meals. Although this doesn’t directly affect the individual’s ability to be a foodie, it does affect how expensive their meal is. Most gourmet meals, such as multi-layered casseroles and fresh cooked lobster, are far from cheap; in fact, cooking such a meal with the best ingredients from scratch could easily cost a large portion of a week’s paycheck. This shouldn’t stop people from being a foodie, or considering themselves one. In Michael Pollen’s book “In Defense of Food”, he notes that the average American spends less than 10 percent of their income on food. Those who wish to be foodie’s, however, may find themselves spending nearly twice as much as the average person, depending on their actual income. Luckily, there is an art to buying cheap yet gourmet food; the tricky part is adapting to such a method. If one wants to find organic foods, for instance, it is best to buy the less coveted part of meats that taste just as good as long as they’re cooked longer. Also, it’s easy to save money on foods such as vegetables if you grow them yourself. Others, if they are at a point of poverty where they cannot afford any food whatsoever, may find that if they want any food at all, it’s necessary to retrieve it from a dumpster or beg a bakery to give them the leftovers from the day that would usually go to waste.

For those who don’t consider themselves foodies but wish to learn what so many others already know, there is a multitude of mentors out there willing to help instruct you on what they themselves have already learned. There are many resources we can use to further our knowledge and practice of the foodie ways, the most popular of which is the television. Many popular cooking shows, such as those hosted by Alton Brown and Julia Child, have motivated people for decades, educating them in the numerous ways of how to cook your own meals as well as how to appreciate the food we have. One of the benefits of being able to watch this multitude of chefs on television is being able to find one that suits your style. They’re all avid foodies, basing their lives around cooking and eating, and differ only in personality and taste. You can watch and re-watch men and women, young and old, cooking anything from seven course meals to a nice daiquiri to a fancy chocolate and peanut butter cake. Depending on your own personal foodie technique, there’s a near guarantee you’ll be able to find a chef that’s almost exactly like you that can help show you the guidelines of how to be a foodie. Likewise, there are many classes you can take to help enhance your knowledge and skill in cooking as well as enjoy the presence of other foodies. Finding a show or class that suits you is the most helpful way to feel comfortable around other foodies while furthering your comprehension of food in every aspect.

Some will consider themselves foodies because of the immense research and readings they conduct on the topic of food, while others consider themselves foodies based on the fact that they have one thing in common with other foodies: they thoroughly enjoy dining and being in the presence of others with similar gastronomical values. Sudi Pigott’s book “How To Be A Better Foodie; A Bulging Little Book For The Truly Epicurious” is filled with many little facts about fine dining that most people never knew, and had no idea even existed. Pigott is described as a passionate foodie who does what she knows best and loves: dining on, judging and later writing about fine foods. Writings like this can be easily researched and learned from in order to help further your foodie knowledge. This is only one of several books written on the topic of foodies, but it’s one of the few that focuses on how to actually become a foodie. Reading up on common topics is another great way to help improve your foodie awareness while learned the necessities of the kitchen.

All it takes to be a foodie is an interest in food and taste buds, assuming you have food to taste. No matter how little time you have, or how little money, there is always a unique way that you can be considered a thriving foodie. A common misconception of being a foodie is that you need a certain amount of money to buy a set list of spices and oils, or an allotted amount of time to let your soups boil while your imported steaks marinate in the freezer. Either way, your food doesn’t need to meet a certain level of fanciness. The problem with this is that it alienates individuals who have a strong interest in food, yet are held back by forces that are necessary to go about our daily lives. Although these forces may limit how seriously you can take your foodie status, it cannot permanently prevent you from being a foodie. Whether you actually sit down every Saturday night and enjoy a multi-course meal with your friends or family, or look forward to the hamburger you’ll be grilling in between meetings, the only thing you need to be considered a foodie is your own personal interest in the topic of food.

Sources:
http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2008/03/10/moneytales.DTL
http://www.delongwine.com/news/2006/08/29/how-to-be-a-foodie/

What is a Foodie?

Voltaire once claimed, “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” In today’s society, this statement still holds true. Looking at the abundance of restaurants and fast food chains that overrun the nation, one could say that food is one of the most important things from birth until death. However, Voltaire’s phrase also asserts that eating is an immense pleasure for the human senses. Everyone’s definition of pleasure is different; the most important question is: Can one afford the greatest pleasure?

The dictionary’s definition of a foodie is “someone who has an ardent or refined interest in food.” What is the meaning of “refined food” though? Is it food that is prepared in a master chef’s kitchen? A food so expensive that only the most high class people may afford it? Or is it food that explodes abundances of flavor into one’s mouth? Food that hurtles one’s senses into overdrive and brings about such a state of happiness that one can’t help but smile? I would argue it’s the less expensive but still insanely memorable route. Enjoying food and spending a lot of money on food is not the same thing. Some people think that spending a lot of money on a small amount of food is a better experience than going to a buffet with friends and eating all-you-can-eat. In my opinion, they are sadly mistaken. It doesn’t matter where you eat or what you eat; as long as one can enjoy the food and the company.

Let’s compare 2 people:

Éclair Tonnerre comes from a family originating from France. She lives in a mansion in California and has maids and butlers following her every whim and will. Frequently for lunch she dines with celebrities whom she knows very well. She claims she is a foodie because she eats at 4 star restaurants that most everyone cannot afford. Is she correct in her statement?

Linda Jones is a divorced middle class woman raising 4 children by herself. During the day she works two jobs and then has to rush back home to watch her kids for the rest of the day. During the weekends Linda takes her children out to buffets and takes great pleasure in watching them “inhale” their food. Linda claims she is a foodie because she eats food that she enjoys but can still afford. Is she correct in her statement?

If you had to choose between Éclair and Linda, who would you chose? The correct answer should be neither. To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question "What are you eating" with "I don't know." There are some basic traits of being a foodie, as there are basic traits that come with all labels. Generally, you have to know what you like, why you like it, recognize why some foods are better than others and want to have good tasting food all or certainly most of the time. This doesn't mean that you can't eat flaming hot Cheetos every now and again, but it does mean that you don't fool yourself into thinking that it's a nutritionally balanced meal. Do you have to know the difference between a beefsteak tomato and an heirloom tomato? No, but you might be interested to find out what it is. Do you have to only shop at farmer's markets? No, but you still look for good, fresh produce. Are there some foods you just don't like or weird foods you like? That's ok - it doesn't make you any less of a foodie. Just like food, learn about food and, most importantly, eat food.

A foodie is not a gourmet. Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news. Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food. For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated.

Foodies love food, obviously, and they are usually interested in exploring a wide range of tastes, flavors, and textures. Many of them try to be as knowledgeable as possible about the foods they eat, sometimes even traveling to an area of food production to see how their food is produced. Many foodies study specific aspects of flavor and eating, like wine and food pairings, or the impact that environment has on flavor, with a focus on eating the best-tasting food possible.

Many foodies are also interested in the personalities in the food industry, such as food writers and notable chefs. They may also be intrigued by food science, learning more about how food performs in the kitchen and why certain flavors and textures appear when they do. Scientific approaches to food and cooking have led to a slew of cookbooks which explain the science behind various steps in a recipe, rather than just giving cooks a set of directions.

Foodies are often said to be in search of the best flavor, regardless of origin, and many seek out food experiences which they perceive as “authentic,” refusing to look down their noses at particular ingredients. While “foodie” often means “food snob” in the ears of some people, foodies may enjoy familiar foods like pizza and chow mein just as readily as they enjoy multi-course meals at expensive restaurants.

Blog Assignment 2: Revised

Skewerz Pizza K

Review by Hasan Abdul Tawab

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Most restaurants take their name from owners, cultural influences or a highlight dish. By this principle, one expects Skewerz Pizza K to be some sort of a pizza parlor.

It is not.

Sure, pizza is served here, but none of its regular clientele are patrons of its pizza. What draws people to this rather small eatery is the ethnic fare, evident in its curry and specials menu. This curry menu is complemented by a selection of rather eccentric Indian-based pizzas (Tandoori Chicken pizza, Paneer pizza, and Samosa Pizza to name a few). Add a splash of Middle-East to the mix and you have a perfectly multi-ethnic array to choose from.

Located at the Georgia Tech Plaza on 10^th Street, this is probably one of the closest places to find Indian cuisine for Georgia Tech students. As a result, students craving that Tandoori Chicken or Shawerma on a Tuesday night often drop by.

Upon entering, you are faced with a narrow and bare nondescript dining room with one end serving as the counter. There is absolutely no ambiance to speak of: no paintings or posters adorn the walls, and no mood lighting or even a theme is visible. The day’s menu is usually handwritten over the counter with chalk (which is ocassionally indecipherable) and this is in most cases, the menu you should trust. There is an endless plethora of outdated printed menus lying around the place, along with a good handful of online ones. While the diversity of dishes that this place offers is quite impressive, considering the small scale of the restaurant, you have to check the chalkboard for what’s available on that particular day and time.

Not that this is necessarily a bad thing. The rough and semi-impromptu nature of the menu somehow manages to convey a sense of homeliness, especially for regular diners here. Imagine having lunch at your mom’s place, when the table is set with the usual main courses, but everyday there’s something new on your plate as well. That’s exactly what eating here regularly feels like. Given that most of its clientele are Asian-Americans or international college students, (most of whom miss that homely feeling) Pizza K has a significant business advantage over its numerous rivals at Tech Plaza.

Unfortunately, Pizza K fails to properly utilize this advantage. For one thing, the hours are not exactly college-lifestyle friendly (11 AM – 11 PM Mon-Sat, 5 PM – 12 AM Sun). Secondly, the delivery window is even tighter (no deliveries after 10:30 PM) which begs the question: why would a restaurant forgo the enormous business opportunity that exists for late-night deliveries and takeouts?

Even so, delivery is an option I would recommend as a last resort. Most deliveries take 45 minutes to more than an hour, depending on your location on campus. A case in point: even though it would take approximately 7 minutes to walk from my residence hall to this place, I found myself waiting for over 50 minutes for a comparatively small order. What’s more, the nature of the food is such that it is best consumed hot and fresh from the kitchens, and not pulled out of a refrigerator and microwaved at three in the morning. So unless you are considering chicken wings or garlic bread (which usually remain acceptably edible in Styrofoam), deliveries are a no-no.

All these factors make Pizza K an underrated place, which is distressing because the food is quite good. Once you get over the apathetic, slightly clinical décor and the claustrophobic dining room, a tastebud wonderland awaits you. And if you turn up regularly, the staff becomes quite friendly too. Not only did I find myself in engaging conversation the numerous times I’ve dined alone, but the occasional preferred pizza slice or chicken leg inexplicably found its way onto my plate. Commitment and dedication, it seems, have their rewards here.

No doubt a large number of people may denounce this as favoritism which discourages new customers and impedes business outreach. Nonetheless, I rather enjoyed this added dimension of eating out. Not only because of the larger portions, but also because I felt that I was building this relationship with the establishment – just like any other social relationship: the more time and resources you devote to friends and family, the more you get back from them.

Regarding the menu, most of the appetizers and side items are frankly avoidable. Presenting nothing that any other fast food chain would not offer at a better price and quality, these are mostly there to complete the menu. However, the unique chicken wings are a must-try – regardless of whether you like it or not. Served hot, medium, honey bbq, lemon pepper or teriyaki with a choice of dressing, this is fail-safe appetizer that is available at all times. Also, you may want to try the Shawarmaz/Happytizers menu, which is mostly Arabic cuisine that adds a nice variation of flavor to the palate. Butter naan is a must when ordering extensively from the curry menu, which will be discussed presently.

Similarly, a majority of the pizzas are available just to justify the restaurant’s name, and though they offer good value for money, they pack nothing out of the ordinary and can be skipped too. If you happen to have a craving for pizzas, I recommend the special Pizzaz menu and the quite delicious Paneer pizza (spiced cottage cheese toppings) or Tandoori Chicken pizza (specially marinated oven-baked chicken toppings).

The famous curry menu here is divided into Vegetarian and Non-vegetarian specialties. Palak Paneer (cottage cheese served with spinach gravy) and Chana masala (chickpeas steamed with tomatoes, onions and garlic) are picks from the former category, but most of these dishes are sadly underprepared and bland. It seems the staff here is not very enthusiastic about it, and one can justifiably state that it exists just to balance the non-vegetarian selection.

Here the story is much better. Every single item on the non-vegetarian curry selection is top-notch (considering the price), and I was literally lost for choice every time I visited. Chicken Makhani (butter chicken) and Chicken Kadai (stir-fried chicken) are safe places to start, and Chicken Achari (green leaf sauce chicken) or Chili Chicken Curry (a famous Indo-Chinese spicy chicken curry) are also rewarding once you develop the taste for them. If you are fan of kabobs, you can try the Beefbob, Lambob or even the mixed Kabob sampler. Perhaps because I belong to a family specializing in good kabobs, I found these to be a disappointment – they contain none of the charcoal flavor that makes them so special, nor is the meat juicy enough to sustain your appetite.

If you are looking for a quick bite, falafel or the range of salads would be good choices. The special Skewerz salad is essentially a choice of kabob meat, onion, cucumber, tomato and lettuce served with ranch or bleu cheese, and aside from the forgettable kabobs, the ingredients are almost always fresh and crunchy.

Completing the Indian picture is the selection of Indian beverages, including chai, kulfi and lassi. If you come here expecting to be served with English tea or the terrible iced confections that Nestle markets, prepare to be shocked. Indian chai and bubble tea is nothing like tea you have known (if you happen to try these for the first time). Kulfi is a special ice-cream that was perfected over the centuries of Mughal rule in India. Essentially it is a Persian delicacy, and the unique pistachio flavor makes it in my opinion, a required dessert here.

Of course, if you’re looking for more familiar drinks, soda and water are always handy.

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Skewerz Pizza K

★★★

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