So I didn’t have time to craft artful lies and evasions even if I’d wanted to.
As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.
Whatever had the most shock value became my meal of choice.
There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.
If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to.
There is nothing cool about “used to be cool.
I know how old most seafood is on Monday – about four to five days old!
This same gag is used by pastry chefs to swirl chocolate or raspberry sauce through creme anglaise and allows them to charge you another three bucks a plate for two seconds of work that you could easily train a chimp to do. But.
I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business.
Everybody should come here. Everyone should see how complicated, how deeply troubled, and yet at the same time, beautiful and awesome the world can be. Everyone should experience, even as the clouds gather, what’s at stake, what could be lost, what’s still here.
Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food. The.
Just believe me when I tell you that the city is beautiful – and not in the oppressive way of, say, Florence, where you’re almost afraid to leave your room because you might break something.
Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn.
Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. Koreatown thrills with flavors that will change your life.
I love the saying “Nobody likes a dirty old man or a clean little boy.
Shortcut.’ The word filled me with dread. When has a shortcut ever worked out as planned? The word – in a horror film at least – usually precedes disembowelment and death. A ‘shortcut’ almost never leads to good times.
It’s why Ronald McDonald is said to be more recognizable to children everywhere than Mickey Mouse or Jesus. Personally, I don’t care if my little girl ever recognizes those two other guys – but I do care about her relationship with Ronald. I want her to see American fast-food culture as I do. As the enemy.
Hot, salty, crunchy, and portable, the previously awful-sounding collection of greasy delights can become a Garden of Eden of heart-clogging goodness when you’re in a drunken stupor, hungering for fried snacks. At that precise moment, nothing could taste better.
This book is about street-level cooking and its practitioners. Line cooks are the heroes.
Jacques Pepin’s La Technique.