.
.
Just had me the perfect midnight snack. (Thursday, 0.15 am)
Bologna, swiss, pickles, scallion, onion, dijon vinaigrette.
Less then five minutes prep.
Life is Good ! 🙂
>
.
.
>
>
.
.
Just had me the perfect midnight snack. (Thursday, 0.15 am)
Bologna, swiss, pickles, scallion, onion, dijon vinaigrette.
Less then five minutes prep.
Life is Good ! 🙂
>
.
.
>
>
Today: #5 Casu Marzu
From: Sardinia, Italy.
What the hell is it?
This, dear reader, is a medium-sized lump of Sweet f…… Christ. Casu Marzu is a sheep’ milk cheese that has been deliberately infested by a Piophila casei, the “cheese fly.” The result is a maggot-ridden, weeping stink bomb in an advanced state of decomposition.
Its translucent larvae are able to jump about 6 inches into the air, making this the only cheese that requires eye protection while eating. The taste is strong enough to burn the tongue, and the larvae themselves pass through the stomach undigested, sometimes surviving long enough to breed in the intestine, where they attempt to bore through the walls, causing vomiting and bloody diarrhea.
Wait, it gets worse …
This cheese is a delicacy in Sardinia, where it is illegal. That’s right. It is illegal in the only place where people actually want to eat it. If this does not communicate a very clear message, perhaps the larvae will, as they leap desperately toward your face in an effort to escape the putrescent horror of the only home they have ever known. Even the cheese itself is ashamed; when prodded, it weeps an odorous liquid called lagrima, Sardinian for “tears.”
Danger of this turning up in America:
There is significant danger here, as we’re thinking the cheese companies have a lot of maggot stock in the back of their warehouse they’d like to get rid of. And, there may actually be a market for it. Self-loathing is a powerful force in this economy (see the diet section of your local supermarket) and there’ times you get low enough that, damn it, you feel like you deserve nothing better than infested cheese.
Excerpts from an article by
Tim Cameron on http://www.Cracked.com
Today: #6. Escamoles
From : Mexico.
What the hell is it?
Escamoles are the eggs of the giant black Liometopum ant, which makes its home in the root systems of maguey and agave plants. Collecting the eggs is a uniquely unpleasant job, since the ants are highly venomous and have some kind of blood grudge against human orifices.
The eggs have the consistency of cottage cheese. The most popular way to eat them is in a taco with guacamole, while being f……. insane.
Wait, it gets worse …
Escamoles have a surprisingly pleasant taste: buttery and slightly nutty. This hugely increases the chances that, while in Mexico, you could eat them without realizing you are eating a taco full of f….. ant eggs.
Danger of this turning up in America:
We’re not sure Taco Bell hasn’t snuck this sh.. into their food already. Just make sure you know what’ in that burrito. Ask at the counter if you have to. Also, watch those ads close because they’ll try to dress it up in some kind of friendly-sounding, pseudo-Mexican name.
Excerpts from an article by
Tim Cameron on www.Cracked.com
Had a craving for liver Yesterday.
Have a craving for pasta always.
What better than combining the two 🙂
Watch the Video HERE.
Bon Appetit ! Life is Good !
For a light lunch, try this :
Lettuce, red cabbage, octopus, shrimp,
anchovies,onion, parsley, eggs, dijon dressing.
Life is Good ! Bon Appetit !
Russ Orford on :
Hi all enjoy this , it was sent to me by a chef friend
Conversation I just had over the phone for an early Birthday Dinner. (8 people)
*note I don’t usually disclose my rates but for this I must. Because of a close affiliation
To a friend / colleague I waved my usual flat rate and quoted at $25.00 per hour. (4 hours work..Steal!!!) Any way…
sir; “Your menu looks great and I’ve heard your food is wonderful!”
me; “Thank you. I do my best.”
Sir: “However you rates seem a bit high for me, can you come down a bit. I was quoted by another at $18.00 per hour.”
Me: “Really? Great I’d go with him then.”
Sir; “That’s it? No negotiations?”
Me: “I have already come down quite a bit here…”
Sir: “ I understand that but your competition is lower.”
Me; “I see that. I am, unfortunately unable to match that. If the price is right for you then go with him or her.”
Sir; “I don’t get it? You aren’t even trying to come down.”
Me: “No.”
Sir; “But don’t you want my business?”
Me: “Of course. But I can’t work with those prices. Again Sir. Go with the other if it suites you.”
Sir: “You’re not a very good businessman are you?”
Me: “……………….I am Chef. An artist. An artisan. I am a service professional. I provide a great service for those who want it. Am I to understand that you are having drinks and dancing for 30-40 people after dinner?”
Sir: “Yes.”
Me; “You’ve hired a bartender and a DJ?”
Sir “Yes”
Me: “How much are you paying them?”
Sir: “$30.00 an hour for the bartender. And $125.00 and hour for the DJ.”
Me; “Sir. This conversation is over. God Bless!”
Thank God I love what I do.
While i was teaching at le cordon bleu for seven years, I usually started the first day with this question: What brought you here ? 99% of the students answer was : Passion !!! My second question was always : What do you consider to be “Passion” ? I got all kind of answers, usually none of which I found convincing. I then explained to my students that my definition of “Passion” is the willingness to take sacrifices for what you are passionate about. That usually prevented a large part of the students to ever mention “Passion” in connection with being in the kitchen again.
Herein lies the problem for the lack of success of many cooks.
Just going through the motions will prevent you from ever being a good chef.