Lately there's been a coupla three things ticking me off. NO I'm not really getting mad or nothing. It just kinda aggravates me for being a chef and all. I get sick of people's goofy use of vocabulary. Words is words already, give it a break. Whatever word you use doesn't change that fact that you can or can't do the job. "Chef" / "Cook". Does it really matter what word I use if I still put the same plate of food in front of you? Next is "protein". Where did "meat" go, or "fish", "chicken", "pork", "main dish", whatever? Holy Jebus. Do people really just have to take the vocabulary used by cooking competition judges? Who decided that Marc Murphy, Alexandra Guarnaschelli and Scott Conant were the Merriam-Webster editors? Is sous vide the only way people can cook today? Does every person doing food in a kitchen (purposely not using the words chef or cook here) have to have a big bottle of liquid nitrogen ready? Do foods really taste so much better if they've been cooked for 5 or 6 days? I read on another bulletin board that a guy wants to "slow roast a rib primal in the oven @135* for 27 hrs". "Primal" is another stupidly over-used vocabulary word. And WTF? 27 hours? I'm happy for the guy. I hope things come out well. What could possibly be the purpose of cooking something for 27 hours? I really am curious here. "Wagyu beef". OH-MY-GOODNESS! $180 for two(2) 8oz. steaks.
OK. I'm done with my rant for the day. I'm eating one of my favorite breakfast foods; scrambled eggs. Yum-O. It's almost football time.
"And those who were seen dancing were thought to be insane by those who could not hear the music."
I'm not sayin', I'm just sayin'.