I plan to dip something decidedly unpleasant in an enticing chocolate coating and wrap it carefully in McDonald’s paper. Nothing dangerous, but something that a two-and-a-half-year-old will find “yucky!” – even upsetting – in the extreme. Maybe a sponge soaked with vinegar. A tuft of hair. A Barbie head. I will then place it inside the familiar cardboard box and leave it somewhere for my daughter to find. I might even warn her: “If you see any of that nasty McDonald’s, make sure you don’t eat it!” I’ll say, before leaving her to it. An early, traumatic, Ronald-related experience can only be good for her.
A rambling, occasionally offensive extract that proclaims at the end that it is “edited” (to which I respond: Not well) from “Medium Raw: A Bloody Valentine To The World of Food And The People Who Cook” by Anthony Bourdain. But it did make me laugh at points, and have some salient critiques at points.
There is also much discussion of cocaine. And Jamie Oliver. And PETA. And when will people who want to sound edgy and transgressive STOP using “tranny hookers” as a phrase that means worse-than-average-prostitute?
Ozersky writing about Ozersky combing through a book to find references to himself. And hopefully finding one to pad his pathetic resume (which he tries to trot out at any opportunity), no doubt. “Look, look, Bourdain knows who I am”! “David Chang knows who I am”! What a fat, narcissistic slob.
Hot damn! Them’s fightin’ words. I swear, the comments are the most amazing part of anything online. Posted simply because it’s awesomely scathing.
If you’re stoned in a restaurant, you don’t want to deal with six layers of tableware.
Anthony Bourdain in Kim Severson’s NYT article Marijuana Fuels a New Kitchen Culture, an article describing the new/old tradition of getting really stoned and eating, and also working in a restaurant. Perhaps as the chef.
Wait – how is this news, again? It’s not? Ok.
“In spite of your crunchy past, you have no problem dragging a knife across a pig’s throat for their, uh, delicious parts, and I see that there’s foie gras on the menu.”
Another highlight: ”Local” describing the restaurant, Primo, and the 10-course meal (and how he has to go to McD’s to get full). I’d rather chill with that dude and a beer. Oh, and of course Tony. He can come.