Word: bourdain
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Dates: during 2000-2000
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...form of meat available. Point of fact: chefs in quality restaurants will choose the worst cuts of meat for people who order their meat well-done, since it's hard for anyone to tell the difference in quality anyway when food is cooked that way. Or, as Chef Anthony Bourdain puts it more succinctly, ordering meat well-done is paying "for the privilege of eating [the] garbage." More importantly, the whole disgust with blood seems at least in part to be some form of self-denial: yes, we kill animals, but let's not think about that when...