Hey ya'll,
A bit about myself and what the hell this blog is about. My name is Carter. I am a purveyor of specialty foods and know a little bit about what I am doing and how to talk about food. But I also still love to eat regular every day cheap good food sometimes. That is to say, sometimes I am very excited about the promos at Taco Bell or McDonalds, or buying the new Lays flavor. One day when I was talking to a coworker about how great the new Quesarito at Taco Bell was and describing it in terms that some would some would deem excessive for fast food, the said coworker in the midst of laughs suggested I should blog about this sort of thing, and a bit less than a year later, here I am. With that impetus, the purpose will mostly be for humor, but also information. My whole thing is that food doesn't have to be expensive to be good. Sure I appreciate the finer nuances and tastes of the specialty foods I work with or that one can get by paying more money or by going to the right place when you are in the know, but fast food is not popular because it tastes bad. Are the salty fatty flavors that make rilletes so delicious that much different than what makes a Big Mac delicious? I don't think so.
This is not a pro fast food blog though either. I am not being paid. I am not in favor of fast food over more traditionally prepared foods. I just like it. I love that in Atlanta I can get a Banh Mi or a Chicken Sausage or a reasonably traditional-esque taco for cheap and fast and take that home to eat instead of having to resort to Corporate Fast Food if I don't want to, and I would love to see a world with even more of that available. But with that being said, sometimes hitting up the Cook-Out or the Chick-Fil-A is just what I want to do, and I think that's ok.
I will try to make some more substantial posts here soon, and update as often as I have something to describe. My plan is to mostly stick to fast food or cheap food that has been prepared for me, but I may also delve into home meals like frozen pizzas, ramens, etc.
