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Porc Mignons a l’ail
Dear Chef Bourdain;
For the most part, my job is better than yours used to be. Definitely not better than it is, because clearly you have about the best job in the world right now. But I’m talking the 14 hours a day on your feet in a kitchen part. Mostly I sit on my butt doing computer stuff – it’s almost always low stress, pays well, and I like the people I work with. Also, they never threaten to “stand on either side of me, drill a hole in my neck and make their dicks touch in the middle”. Well, almost never, anyway.
But tonight I’m stuck watching a database restore which is as thrilling as it sounds. So that’s why I have time for a second letter in the same day. That’s okay though, since I have quite a backlog of things I’ve made and have yet to report on. It’s just that writing these letters after work, I only have so many hours in the day, you know?
This was the beauty of porc mignons a l’ail, part of the same dinner as the rillettes, steak tartare, and onion soup les halles.
I want to eat this right now.
Onion Soup Les Halles – or: Cry Me A River
Dear Chef Bourdain;
You know how people quote Winston Churchill, and talk about “blood, sweat and tears” going into some effort or another? Well, I can say that I literally put blood, sweat and tears – oh so many tears – into your Onion Soup Les Halles.
I need a better camera, because this shit was gorgeous.
This was another one of those recipes where, if I’d followed your instructions literally, the results would have been seriously awful – but because I had some idea what the final product should look like, I could ” call an audible” and it turned out beautifully. This was part of the massive dinner I put together in honor of my best friend (and the best man at my wedding in May – oh by the way, Chef, you’re invited. It’s on Catalina, make it an episode, it’ll be awesome.) who was visiting Southern California on vacation.
Letters to Bourdain
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Letters To Bourdain 