That’s good advice, but consistently getting results like a good crust and the right amount of pink is always a challenge and there seems to be (at least in Japan) a ton of variation in what each individual steak requires and I haven’t yet deciphered the code
My first thoughts when I saw that Menendez Morton's story. 250 days. At a steakhouse. Absolutely mind-numbingly boring person.
If I had fuck-you money and could eat anywhere almost every day, I'd at least choose a place where the chef's out there creating something.
I love a good steak, but it’s the food where it’s easiest to disappoint me. Unless the meat is super high quality, then trimmed, seasoned, and cooked correctly, it’s a replacement level protein.
I have definitely had an excellent steak cooked in a manner that makes it taste celestial and it will still never be high on my list except when I'm PMSing. And considering my age, that isn't likely ever again.
This is how I feel about fried chicken. I like it, it's fine, but it has never cracked my top 10.
And I've had fried chicken all over the American South, including Dookie Chase's in New Orleans.
Had a great cross-cultural moment once buying brisket between myself, a Jewish guy behind me in line, and the Vietnamese butcher discussing different techniques
Frozen boxed chopped spinach is superior to salads, salads are an incredibly inefficient way to eat vegetables and most greens should be served compressed and wet
