Hey Ed! Welcome back for another week! Have you ever had rattlesnake (or even seen one)? I have not, but I really admire the Don’t Tread on Me Gadsden flag. Makes me respect snakes and like. Could you kill a live rattlesnake?
Never had rattlesnake. Never really needed to chow down on it, anyway. I imagine it’s fairly chewy. Can I just say that there are reasons we eat certain animals? Consider the ole’ rattler. It’s tough. It’s hard to break down. It doesn’t yield much meat. And, occasionally it kills you. Mother Nature puts a “Don’t Eat” label on certain things; rattlesnake is one of them. Could I kill one? Absolutely. Quick cleaver through the neck. A lot easier than killing cute cows and pigs. Plus, if given the chance, it could kill me.
Not you! You’re like the honey badger! Moving on, of all the dishes, I was kinda fouled up watching this, as I thought the more complex, pretty plates would take the QFC…but simplicity won. Can you speak to that notion and a few of the more notable entries put forth?
Yeah, I think we’re done with the era of artistic plating meaning something. Everybody now knows how to use white space and a bit of color to make something look better. And, everybody (generally) does. But we, as American foodies AND chefs, have been discovering a lot about flavors. That is the most important consideration. A good chef uses flavor to transport you to your mom’s kitchen or to a cafe in Morocco or wherever. I even have a personal mantra I repeat in my head (and sometimes out loud): “Make it taste like something.” Take Nyesha Arrington’s plate. Swoosh? Yup. Meticulous boned out snake ribs? yup. Time spent on making a beautiful looking plate? Absolutely. Time spent on making it taste good? Not so much.
Before we jump into the EC, I love the Moto guys, AND I wear my sunglasses almost all the time, including at night, BUT…what up with Chris Jones’s double glasses? It is killing me.