Don’€™t Eat Before Reading This | The New Yorker


122 bookmarks. First posted by leogrim november 2017.


In many kitchens, there’s a time-honored practice called “save for well-done.” When one of the cooks finds a particularly unlovely piece of steak—tough, riddled with nerve and connective tissue, off the hip end of the loin, and maybe a little stinky from age—he’ll dangle it in the air and say, “Hey, Chef, whaddya want me to do with this?” Now, the chef has three options. He can tell the cook to throw the offending item into the trash, but that means a total loss, and in the restaurant business e...
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5 weeks ago by elrob
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12 weeks ago by TypingPixels
A New York chef spills some trade secrets.
food  restaurant  business  work 
12 weeks ago by soobrosa
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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12 weeks ago by matttrent
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by atmawarin
Anthony Bourdain
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june 2018 by dwhite
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by iany
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by Shurs
Don’t Eat Before Reading This - Added June 11, 2018 at 06:45PM
june 2018 by keldlundgaard
The article that propelled Anthony Bourdain to stardom:

"Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own."
food  restaurant  via:popular 
june 2018 by svivek
April 19. 1999
june 2018 by hybernaut
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by davegullett
A New York chef spills some trade secrets.
Anthony Bourdain's original New Yorker piece.
food 
june 2018 by julianz
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by johnrclark
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by michaelfox
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. via Pocket
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june 2018 by archizoo
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by jpfinley
Anthony Bourdain’s 1999 memoir about working in Manhattan restaurants. “Gastronomy is the science of pain. It was the unsavory side of professional cooking that attracted me to it in the first place.”
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june 2018 by capcrime
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by alexdunae
via Pocket - Don’€™t Eat Before Reading This - Added June 09, 2018 at 09:48AM
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june 2018 by stuntmanmike
Here’s how things usually work. The chef orders his seafood for the weekend on Thursday night. It arrives on Friday morning. He’s hoping to sell the bulk of it on Friday and Saturday nights, when he knows that the restaurant will be busy, and he’d like to run out of the last few orders by Sunday evening. Many fish purveyors don’t deliver on Saturday, so the chances are that the Monday-night tuna you want has been 
Food  system 
june 2018 by paulbradshaw

pot-au-feu
cooking 
june 2018 by Koppacetic
Anthony Bourdain’s 1999 memoir about working in Manhattan restaurants. “Gastronomy is the science of pain. It was the unsavory side of professional cooking that attracted me to it in the first place.”
Food 
june 2018 by nigelthomp
Being a chef is a lot like being an air-traffic controller: you are constantly dealing with the threat of disaster. You’ve got to be Mom and Dad, drill sergeant, detective, psychiatrist, and priest to a crew of opportunistic, mercenary hooligans, whom you must protect from the nefarious and often foolish strategies of owners. Year after year, cooks contend with bouncing paychecks, irate purveyors, desperate owners looking for the masterstroke that will cure their restaurant’s ills: Live Cabaret! Free Shrimp! New Orleans Brunch!

In America, the professional kitchen is the last refuge of the misfit. It’s a place for people with bad pasts to find a new family. It’s a haven for foreign
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june 2018 by JohnDrake
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by szymon
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by louderthan10
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
pocket 
june 2018 by martinkelley
The way he figures it, the philistine who orders his food well-done is not likely to notice the difference between food and flotsam
june 2018 by souldoubt
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by lach
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june 2018 by sarahchin
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. via Pocket
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june 2018 by hansdorsch
via Pocket - Don’€™t Eat Before Reading This - Added June 08, 2018 at 01:55PM
june 2018 by mikele
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
Archive  Pocket 
june 2018 by brokenrhino
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by adamparnes
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
Read 
june 2018 by seansharp
A New York chef spills some trade secrets.
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june 2018 by kch
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by than
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by wahoo5
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by mccutchen
RT : In case you’ve never seen it, here is the original Anthony Bourdain piece that started everything.
from twitter
june 2018 by DocDre
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by richirvine
Monday’s fish has been around since Friday, under God knows what conditions. Illustration by Adrian Gill Good food, good eating, is all about blood and organs,…
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june 2018 by edmadrid
"A New York chef spills some trade secrets."
anthonybourdain  food  newyork  restaurant 
june 2018 by grahams
RT : In case you’ve never seen it, here is the original Anthony Bourdain piece that started everything.
anthonybourdain  from twitter
june 2018 by barefootwriter