a contumacious chef's culinary curmudgeonry
A few weeks ago, we purchased a few boxes of dry-aged, organic, grass-fed, never frozen, prime, porterhouse steaks. The raw material cost was way too prohibitive to have this on our regular menu, so we made a special from it.
A day later, we sold out. Such emboldened, we added it to the menu. And couldn’t sell the dish to save our lives. Sometimes, in food as in life, you have to put a big “extra super special” label in writing above things to sell them.
Additional comments powered by BackType
Regular readers (all three of you) know, that I don’t eat or serve veal. Unless, that is, it’s raised with its mother instead of being nailed into a box and fed ProViMi (a mix of – you guessed it – Proteins, Vitamins, and Minerals). This is where your veal should come from: Taken at the [...]
Gordon Ramsay is wrong. No, not about that “head chef” myth Fox and he are spreading despite the fact that not one winner in six seasons was made head chef (and, seeing the quality of cooks, I can’t say I am surprised). And, no, not about calling amateur cooks “Master Chef” after six weeks of [...]
My name isn’t exactly common. In most cases I am able to get jluster as my username. There’s one other Jonas Luster in the world, and he’s 87 and in Sweden. Yet, gmail, oh faithful mail delivery and reading tool of mine, regularly reminds me that there are some others out there who share that [...]
