GT: Yes, the poor fish had to die so we can eat. To honor their lives it is my duty to make sure their lives were not in vain by dignifying their bodies with delicious sauces and technique!
The fish on the right looks like it's still alive. I'm afraid I must agree with Cap'n ergo. I do not want to look at the victim's face while eating it. I'll just have a can of tuna, thanks.
He's talented AND perky/happy in the kitchen? That's just too much. When I cook, I try to make it look a little more painful than that. It seems to inspire Curt to want to do the cleanup if I've sweat a little for a meal.
Dear gentle readers: A cultural note to those who cannot look at their food in the eye. To the Chinese, a decapitated small protein source is revolting. Even the tail must be intact in order to dignify the wholeness of said animals that we eat (hence the full anatomy of the chickens and ducks you may sometimes see hanging in the windows of authentic Chinese establishments. There was one thanksgiving when a turkey was brought to the table and I thought of the poor birds predicament and suddenly understood the Chinese way. As a foodie who straddles the cultural border, I believe that both viewpoints can and should be understood. In the meantime, we must never forget to just eat...
16 comments:
Or Big George and his poor fish!
love sea bass, love poached, but never had that combo.
I have that All-Clad too - love it!
GT: Yes, the poor fish had to die so we can eat. To honor their lives it is my duty to make sure their lives were not in vain by dignifying their bodies with delicious sauces and technique!
You should really rent him out.
I find it hard to eat something with a face still attached to it. But that's me.
Man, I'm beginning to serious consider a gig as PG's gulfriend ... if he promises to cook for me, that is.
Remember to use either garlic or ginger...not both!
I need to learn how to properly cook fish. I can't keep baking it in foil with lemons forever. Does George offer cooking lessons?
So, I need to talk to you about what George should cook while I am visiting, right? We can make the Thai stuff I learned in Bangkok.
The fish on the right looks like it's still alive. I'm afraid I must agree with Cap'n ergo. I do not want to look at the victim's face while eating it. I'll just have a can of tuna, thanks.
Jealous of the All-Clad.
How does PG turn out such wonderful concoctions on that tiny stove? He really does have skillz.
He's talented AND perky/happy in the kitchen? That's just too much. When I cook, I try to make it look a little more painful than that. It seems to inspire Curt to want to do the cleanup if I've sweat a little for a meal.
Wouldn't it be easier for him to cut himself than poach his sea bass?
Sorry, I hate whole fish. I can handle meaty filets like salmon, mahi, or swordfish (mercury is an essential mineral, right?).
Besides, anytime I hear Sea bass now, I think of Dumb and Dumber:)
The problem is you keep hyping George up like this, you're going to have to fight people off of him with a stick.
Dear gentle readers: A cultural note to those who cannot look at their food in the eye. To the Chinese, a decapitated small protein source is revolting. Even the tail must be intact in order to dignify the wholeness of said animals that we eat (hence the full anatomy of the chickens and ducks you may sometimes see hanging in the windows of authentic Chinese establishments. There was one thanksgiving when a turkey was brought to the table and I thought of the poor birds predicament and suddenly understood the Chinese way. As a foodie who straddles the cultural border, I believe that both viewpoints can and should be understood. In the meantime, we must never forget to just eat...
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