Wong's Scottish Meat Pies
We've been crazy busy this past week with us both back teaching. We have had a few meals out. We like to go to The Thistle that is a Scottish fish and chip joint. It is always packed to the rafters with a line up. Their menu is basically fish and chips. The same oil isn't used for fish, shrimp, calamari, chicken, Mars bars and other assorted culinary delights. They do one thing and do it well. Many moons ago when I worked with Mick Casson he asked me how many items I made back at my studio in Canada. I rhymed off 40 some odd items and he broke into uncontrollable laughter. Why do you North Americans think you can do it all well?