"Readers are instructed not to "f— it up" when handling a pricey piece of foie gras, for instance. "
Looks like Ohio State didn’t take heed to Chang’s instructions to not “f*ck it up!” :P
Who cares?
I had juice from my organic Honey Crisp trees this AM and an organic Haralson this afternoon. In between I had fresh baked 7-grain bread, farm eggs a nice cheese & onion enchilada. Finished the night with a generous mug (or two) of fresh ale.
Urban weenies looking for a thrill would be well advised to get a life.
My momma would send him to bed with no f-ing supper.
Mr. Chang says the book’s tone is a conscious attempt to capture the brutal, gritty and exhilarating tone of the restaurant kitchen. “There are so many more f-bombs and terrible things that happen in restaurants. It’s an ugly, nasty business, the cooking world. It’s hard, hot and grueling. Other books choose not to document this,” Mr. Chang says. Prettifying the restaurant business and the world of food is fundamentally dishonest, he says, which is why he includes the recipe for a pig’s head torchon (a cylindrical pâté) with instructions to “grasp that fact” that “pigs have heads.”
Sounds like a interesting cookbook.
People who recoil at that idea probably have never tried a couple of old American favorites, souse and head cheese. I don't know where the recipes originated but people who have known hardship use every part of a pig except the squeal, to steal an old phrase.
Chicken foot soup (literally made from scrupulously cleaned chicken feet) is a Ukranian favorite. Ukranians not fortunate enough to have chicken feet and other basic if perhaps not appetizing foods perished in Stalin's purge of the Kulaks.