Daily Culinary Quote: Because this is America

“Why would you put bacon on nachos in the first place?” Misha asked.

“Dude. We’re in America. We put bacon on everything.”

~ Avon Gale (Power Play)

“Being American is to eat a lot of beef steak, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American.”

~ Kurt Vonnegut, Jr. (Interview in City Limits, 11 March 1983)

“Aw, no. You’re taking us to that vegetarian place, aren’t you?”

“It’s a coffee place. You can’t just automatically classify anything that isn’t a steak house as vegetarian.”

“Yes, I can. This is America. You said Americans assert their own opinions as if they were facts and dismiss inconvenient facts as mere opinions.”

~ Kevin Hearne (Kaibab Unbound)

…or because you’re Texan….

Daily Culinary Quote: Texans and Bacon

“You don’t need meat at every meal,” Riley offered, forking another bite of salad into his mouth and inwardly agreeing with Jack that it was certainly lacking something.

Jack was quiet for all of ten seconds, and then he couldn’t hold in his opinion one second more. “Are you really a Texan? I mean, really? Riley, if I have a headache, I’d put bacon around an aspirin before I take it.”

~ R. J. Scott (“The Heart of Texas”)

Daily Culinary Quote: Bacon, chocolate, and Borgs

He was all healthy and in shape. She’d first poison him by introducing chocolate cake to his diet. And then bacon. No one could resist bacon. It was like the Borg from Star Trek. Any second now biomechanical humanoids would come marching out of the forest. “Resistance is futile. You will eat fattening chocolate.”

~ Celia Kyle (“Rebecca”)

Kitchen News in the World

"This is a world where everyone you work with has plenty of boiling liquids, blunt objects and sharp knives ready at hand. Have a sense of humor – you'll need it     ~ Chef Harold

An Alternative use for a Chef's Knife that they don't Teach you in Culinary School

A kitchen employee was hospitalized with multiple stab wounds Saturday evening after arguing with a co-worker at the LongHorn Steakhouse in Davie, Florida.  Read the article here. 

Kitchens are sometimes a volatile place to work.  Many culinarians aren't the most stable people to begin with, and when you add a huge workload, a hot environment, and an almost frantic pace–something has to give.  So far, we've only had a few screaming matches in our location and no physical violence…yet.


London's Tuna Garbagio

The carcass of a large tuna lies waiting to be sliced into individual portions of sushi or shashimi.

It is being prepared next to a row of rubbing bins in a dingy alleyway, behind the restaurant where diners will order it for their meals in only a few hours time." 

The rest of the article and a very scary photo of a tuna being prepared behind the garbage dumpsters are both here.

And this isn't an inexpensive restaurant either.  I don't think there's really too much more I can say about this, other than ewwwwwwww.


And in Other News: Duh!

"A little sweet, a little salty, a little smoky.  Satisfyingly rich.  Chewy or crunchy, depending on the cook's preference.  Good bacon has it all." 

Bacon is back and now it's gone gourmet… and it's about freakin' time too.  In this article, Aleta Watson talks about how bacon's new found popularity has spawned several bacon-of-the-month clubs and multiple cookbooks, including "Seduced by Bacon", by Joanna Pruess.  I kinda liked the Bruce Aidells quote about comparing chocolate to bacon.  No, I'm not quoting it, so you'll have to go read the article yourself.

Something I was taught in school was to never just use an oil when you could use bacon fat.  The only thing better than bacon would be duck fat… but that's another post for another day.

Read and post comments | Send to a friend