Anne Burrell

Ok, I don't know what this chick has ever done besides go to culinary school,realize she wasn't cut out for restaurant work, meet Mario Batali, copy Guy Fieri's hair-do and dance a jig on the food network,if she has legit chops let me know.But for now------CLOWN!!!!!

PIGEON

Roast Pigeon with Porcini, Morel, and Chanterelle.

Because Sometimes You Just Have To Cook a Pork Belly in its Own Fat,Over a Wood Fire.

Pork Fat,Gods Gift to Mankind.

A RECAP

For the newbees (which is just about everyone who isn't related to me)Here is the mission statement of this blog.
There's a fine line between chef and clown

As a wise chef once told me, while we both observed a co-worker wearing chef pants with a chilli pepper print on them, "remember Mark, there's a fine line between chef and clown".I'm reminded of how true this statemant is today as I watch "chefs" Guy Fieri and Anne Burell shuck and jive and dance around in their spiked hair and their pinky rings while teaching us how to make pulled pork sushi rolls with wasabi gravy! (seriously, WTF?!?)This recipe sounds familiar to me for some reason,what is it,oh yea,august 12th 1988 3:00 am, home from a San Diego State frat party featuring a keg of Meister Brau, my 3 friends and I made this very dish. It was epic. Anyways,while I was sitting there lamenting that this great and proud profession is often given the face of the court jester,I decided to set up this blog and and polling site to weigh in with my opinion on contempory chefs and food personallities,and to collect your opinions as well.So enjoy,read,comment,vote,and remember,Escoffier wouldn't be caught dead in a pair of chili pepper pants!

OK Nancy Silverton--CHEF!! I realized I hadn't featured any female chefs so I figured the first one had to be legit.No Anne Burrells, no Sandra Lees, no Giada de Laurentis', and definately no Rachel Rays.
Chef Silverton was the head pastry chef at Wolfgang Pucks Spago from 1982-1989 when she left to open the celebrated Campanille resturant and La Brea Bakery in Los Angeles with her then husband Mark Peel.
She has written three cookbooks, Desserts and Nancy Silverton's Breads from the La Brea Bakery, Mark Peel and Nancy Silverton At Home: Two Chefs Cook for Family and Friends, and The Food of Campanile.
A solid career from a pre Food Network Era Chef.

Food Poisoning

"they found him face down in a plate of bacon & eggs benedict, clearly a case of extreme arterial plaque"

Raising Pork Ribs

Cooking ribs, actually cooking anything, is alot like raising children.
I've been cooking food alot longer than I've been raising kids, but I have three
kids under the age of 7 so I think I have the experience to talk about....
cooking ribs.
The ribs are going to end up being what they are, a somewhat fatty cut close
to the bone to which you can add spice, brine, rub, smoke, heat, fire,
sauce, love, energy, discipline, attention,and praise.The more you try to affect the ribs,the more you are probably going to fuck
them up.There is nothing better in this world then the taste of pure pork fat.
Nothing.Period.Foie Gras is nice, Caviar is great,Truffles are cool(if I don't have to pay for them), but give me a simply braised pork belly and I will gladly suffer the clogged arteries every time.I have an atavistic right to ribs as Adam gave up one of his to create Eve.
I believe it was created perfectly the way it was.It needs to be cooked,guided,gently pushed towards the flame until it's done,and then,let go to be enjoyed by others,..for the true enjoyment,for anyone who cooks,is to have our work devoured by goodwill.