Thomas Keller of the French Laundry once said something like: Any fool can broil a steak, it takes a real chef to make liver appetizing.
My theory why the spiciest food comes from hot places, like New Orleans or Indonesia: you have to cover up the half-rotten smell and taste. And sometimes you get lucky and find a spice that actually helps preserve the meat.
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Well, vegeterians eat decaying plant matter. Take that!
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My theory why the spiciest food comes from hot places, like New Orleans or Indonesia: you have to cover up the half-rotten smell and taste. And sometimes you get lucky and find a spice that actually helps preserve the meat.
Another lover of the animal from head to tail: http://geoffdougherty.com/index.php?page=fergus
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