What do we have here?
I like keeping things loose and fast, and I think that's reflected in my work ethic. Dan and I banged out a few shows last week, and are grinding out a few loose dialogs tomorrow night. It looks like everything is churning up (thank god for Prilosec).
This week's Gastro is the actual resurrection of Gastro. That's sort of like the Grand Opening that occurs 3 months after the actual store opening.
Why? Due to technical difficulties from wine, we realized our topical show [I know, that sounded pretty gay] should be the Passover/Easter for the first episode, and this frothing chunk of nuclear powered food talk should be dropped afterwards.
But hey, we're just nappy headed hoes. So, download this week's episode to be disappointed and left with a sort of hollow feeling because there's really no secret or drama. My current distraction is taxes...are taxes.
Some of the upcoming articles, which I think I'll rename to Broken Literary Promises, will be reviews of Providence, Mesa Grill, Joe's Seafood and a smattering of South Bay Asian joints where I experience the lush texture and sensuous form of pig ear. Ok, they're a little chewy, but I dig pig ears. This did not appear on my seder table.
Wolfgang Puck, a Chef-Whore whom I totally admire, is hopping on the foie gras ban-dwagon as well as other cruelty-free production methods. This is a noble cause, and I respect his position.
However, I'm a sociopath. I don't care or understand about the feelings or suffering of others, so I'll truly miss the Foie Gras Three Ways. It was my favorite dish.
There are still a few retail sources of foie gras accessible to consumers like us, and frankly, it is so easy to prepare you don't need to pay a chef 375% markup for 2.5 grams of seared foie gras glazed with Welch's Apricot Jam.
I've decided not to tell you about those sources so I could horde it all for myself, but Monsieur Mercel and Bristol Farm's in West Hollywood are good places to start. Take out a small business loan.
I reluctantly accept this as the inevitable outcome of the Animal Equality Movement. Even though our experience as people is eroded when a tradition or technique fades into the obscurity of history, its not necessarily a bad thing to have been able to experience it, but rationally decide it's better to think in those terms, even if it sometimes results in absurd conclusions.
For me, the sociopath, I realize it's probably not the nicest thing you can do to a goose, but it does put Pavlov to shame.
This week's Gastro is the actual resurrection of Gastro. That's sort of like the Grand Opening that occurs 3 months after the actual store opening.
Why? Due to technical difficulties from wine, we realized our topical show [I know, that sounded pretty gay] should be the Passover/Easter for the first episode, and this frothing chunk of nuclear powered food talk should be dropped afterwards.
But hey, we're just nappy headed hoes. So, download this week's episode to be disappointed and left with a sort of hollow feeling because there's really no secret or drama. My current distraction is taxes...are taxes.
Some of the upcoming articles, which I think I'll rename to Broken Literary Promises, will be reviews of Providence, Mesa Grill, Joe's Seafood and a smattering of South Bay Asian joints where I experience the lush texture and sensuous form of pig ear. Ok, they're a little chewy, but I dig pig ears. This did not appear on my seder table.
Wolfgang Puck, a Chef-Whore whom I totally admire, is hopping on the foie gras ban-dwagon as well as other cruelty-free production methods. This is a noble cause, and I respect his position.
However, I'm a sociopath. I don't care or understand about the feelings or suffering of others, so I'll truly miss the Foie Gras Three Ways. It was my favorite dish.
There are still a few retail sources of foie gras accessible to consumers like us, and frankly, it is so easy to prepare you don't need to pay a chef 375% markup for 2.5 grams of seared foie gras glazed with Welch's Apricot Jam.
I've decided not to tell you about those sources so I could horde it all for myself, but Monsieur Mercel and Bristol Farm's in West Hollywood are good places to start. Take out a small business loan.
I reluctantly accept this as the inevitable outcome of the Animal Equality Movement. Even though our experience as people is eroded when a tradition or technique fades into the obscurity of history, its not necessarily a bad thing to have been able to experience it, but rationally decide it's better to think in those terms, even if it sometimes results in absurd conclusions.
For me, the sociopath, I realize it's probably not the nicest thing you can do to a goose, but it does put Pavlov to shame.
1 Comments:
Welcome back and thanks for the mention in this weeks show. I was trying to think of some show ideas as you requested. I think a gastro show on offal would be fun. Other ideas include braising, smoking, Vietnamese food, and cheese (or did you already do a cheese show? I forget). You should also do another recipe contest once you get some more shows done and get your audience back up...that was fun.
As for the Foie Gras discussion, I can see why Puck would elininate it from his menus. He has a lot of high profile Hollywood types that visit his restaurant and use him as a caterer. I am guessing he got some pressure from them as well as the PETA wackos.
I still think factory farming is far more cruel to animals that Foie production, but nobody wants to hear about beakless chickens cooped up in tiny shit filled
cages.
By
Jeff, at 1:10 PM
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