Sausage Craft “Saturday Nite” with caramelized ‘kraut.
May272012
May232012
The torrential rain in Richmond stopped long enough for me to grill some duck left over in my freezer from the winter. To make the tare I grilled the chicken bones instead of roasting them. Grilling the bones added a layer of smokiness that is typically hard to achieve with a gas grill (it was raining, I cheated, sue me).
May222012
My final diatribe regarding special orders
How did this concept arise? Is fast food to blame with it’s wide selection of toppings and drink combinations? I’m not sure that it is, I think it goes deeper. The concept of special orders arises from a basic misunderstanding of how a business works and a restaurant (no matter how lofty its premise) is a business, and a simple one at that. You enter, you are provided with a list of what is available and you choose from the options presented.
“What about people with allergies”
That is complete horse shit. One of my best friends is mortally allergic to shellfish and this allergy has only served to increase his food knowledge base. If we go to a Spanish restaurant he doesn’t order a paella with “mollusks only” because he’s not a fucking moron. He wants to continue living, so he educated himself about dishes that include shellfish and seafood stock and he never orders them, ever.
“What if I’m vegan or vegetarian?”
Well, that’s your problem isn’t it? The human body was genetically designed to eat everything, including meat and animal products. That’s precisely why we’re at the top of the food chain: we have the ability to kill and eat everything on the Earth’s surface. Some of it is terrible (tree bark, cats, poison ivy leaves) but most of it is delicious. Most chefs offer the courtesy of a vegetarian entree on an a la carte menu, but don’t you dare expect a veggie tasting menu. You’ve chosen that lifestyle and its fine, but don’t expect us to cater to it. There are places that do, they’re run by your people, patronise them and leave the rest of us alone. No, you can’t get a dessert without eggs you moron.
“I like regular food but I’ve been blessed by the gift of pregnancy and I’m concerned about listeria, etc.”
What if a drunk as shit truck driver blows through a red light while you’re driving to your OB/GYN? There are infinite risks to your body during pregnancy and guess what? Listeria grows on vegetables too. In fact, you’re more likely to get sick from a salad than any other item you could order from a restaurant, including 100% raw proteins such as sashimi.
Be an educated diner, it will improve your experience. If you’re pregnant and freaking out, make your baby daddy cook you a meal at home. If you’re a vegetarian, go to a restaurant that serves dishes where the culture follows that practice (most of the world does not have readily available protein sources). Otherwise, sack up and welcome yourself to food in America and get ready for anything we throw at you.
ps. Don’t forget to tip your server 20% minimum or I will come storming out of the kitchen twirling a deli slicer like a frisbee. It will be aimed at your neck, and I’m quite accurate with a blade.
May212012
Poulet mistral le prieure (Mistral’s Chicken with 40 cloves of garlic for the uninitiated). Ended up cooking for 6 of my neighbours impromptu after the smell wafted out of the windows.
May182012
Some people get excited about packages from UPS, I get excited about buckets of duck fat from IGF
11AM
Dublin - Trinity College Library by Irish Welcome Tours on Flickr.
Aside from being absolutely gorgeous, with two story dark wooden arches, this is also the largest library in all of Ireland. It serves as the country’s copyright library, where a copy of all new books and periodicals must be sent when they apply for copyright protection. The library is also home to the famous Book of Kells, an illuminated manuscript created by Celtic monks around the year 800.
(Source: derangedbutterfly)
May172012
Just another day at the “office”
← Older entries
Page 1 of 29
