On Fri, 20 Jul 2007 23:44:03 -0000, "
> wrote:

>It seems to have become a cliche for restaurant reviewers to use the
>phrase "a well-aged steak" when the steak hasn't been aged at all.
>I know the difference between a dry-aged steak and an un-aged steak,
>and sometimes the chef himself doesn't seem to know.
>
>Another time, a reviewer described an undercooked potato as being
>overcooked. I've gone to these places and found the opposite of the
>food critic's opinion to be true.
>
>Do these people know what they're talking about?
>
>Do you have any other glaring errors in food writing?
>Thanks for letting me vent.

I don't know where you are, but here in the DFW region of Texas we
have a decent new restaurant critic who has, beyond his writing and
critical experience, a healthy dose of line cooking and restaurant
work on his resume. I'm fairly confident he knows what he's talking
about.

(Full disclosu I'm a critic, too. Art critic, not food critic, but
it may have swayed my judgment.)
--

modom

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