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


121 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...
food  funny 
10 days ago by elrob
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7 weeks ago by TypingPixels
A New York chef spills some trade secrets.
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7 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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8 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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8 weeks ago by atmawarin
Anthony Bourdain
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8 weeks ago 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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9 weeks ago 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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9 weeks ago by Shurs
Don’t Eat Before Reading This - Added June 11, 2018 at 06:45PM
9 weeks ago 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."
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9 weeks ago by svivek
April 19. 1999
9 weeks ago 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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9 weeks ago by davegullett
A New York chef spills some trade secrets.
Anthony Bourdain's original New Yorker piece.
food 
9 weeks ago 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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9 weeks ago 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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9 weeks ago 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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9 weeks ago 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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9 weeks ago 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.”
anthony-bourdain  new-yorker 
9 weeks ago 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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9 weeks ago by alexdunae
via Pocket - Don’€™t Eat Before Reading This - Added June 09, 2018 at 09:48AM
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9 weeks ago 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 
9 weeks ago by paulbradshaw

pot-au-feu
cooking 
9 weeks ago 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 
9 weeks ago 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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9 weeks ago 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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10 weeks ago 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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10 weeks ago by louderthan10
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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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10 weeks ago by patrick
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 
10 weeks ago 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
10 weeks ago 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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10 weeks ago 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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10 weeks ago by hansdorsch
via Pocket - Don’€™t Eat Before Reading This - Added June 08, 2018 at 01:55PM
10 weeks ago 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.
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10 weeks ago 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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10 weeks ago 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 
10 weeks ago by seansharp
A New York chef spills some trade secrets.
anthonybourdain  food  from instapaper
10 weeks ago 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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10 weeks ago 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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10 weeks ago 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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10 weeks ago by mccutchen
RT : In case you’ve never seen it, here is the original Anthony Bourdain piece that started everything.
from twitter
10 weeks ago 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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10 weeks ago 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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10 weeks ago by edmadrid
"A New York chef spills some trade secrets."
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10 weeks ago by grahams
RT : In case you’ve never seen it, here is the original Anthony Bourdain piece that started everything.
anthonybourdain  from twitter
10 weeks ago by barefootwriter
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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10 weeks ago by shillcock