I was angry, too, in the usual ways: with my mom for having me, for being stupid enough to love me. With my brother for not being a fuckup like me. With my father for dying.
Anthony Bourdain in Medium Raw
I lead teams at the intersection of strategy and design. Autodidact. Polymath. Barbecue acolyte. I start fires (the good kind).
I was angry, too, in the usual ways: with my mom for having me, for being stupid enough to love me. With my brother for not being a fuckup like me. With my father for dying.
Anthony Bourdain in Medium Raw
John F. Kennedy said something truly terrifying—guaranteed to make every parent’s blood run cold: “To have a child is to give fate a hostage.”
Anthony Bourdain in Medium Raw
and I’m guessing this on the basis of almost nothing—where
Anthony Bourdain in Medium Raw
Call me crazy, call me idealistic, but you know what I believe? I believe that when you’re making hamburger for human consumption, you should at no time deem it necessary or desirable to treat its ingredients in ammonia. Or any cleaning product, for that matter. I don’t think that’s asking a lot—and I don’t ask a lot for my fellow burger-eaters. Only that whatever it is that you’re putting in my hamburger? That laid out on a table or cutting board prior to grinding, it at least resembles something that your average American might recognize as “meat.”
Anthony Bourdain in Medium Raw
What makes a Wagyu steak so desirable is the unbelievably prodigious marbling of fat that runs through it—often as much as 50 percent. Its resulting tenderness and richness, and the subtle—repeat—subtle flavor. When grinding a hamburger, you can put in as much fat as you like—just reach in the fat can and drop it in the machine—so there’s no reason to pay a hundred bucks for a burger. A burger, presumably, already is about as tender as a piece of meat can be—and a taste as subtle as real Wagyu’s would, in any case, be lost were you to do something so insensitive as bury it between two buns and slather it with ketchup.
Anthony Bourdain in Medium Raw
I like a blue cheese burger as much as the next guy—when I’m in the mood for blue cheese. But if it’s a burger I want, I stick to the classics: meat—and bun. I believe this to be the best way to eat a hamburger.
Anthony Bourdain in Medium Raw