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I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
Tuesday, October 21, 2008
Charcuterie
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1 comment:
One of my favorite Keller quotes:
"It's easy to cook a filet mignon, or to sauté a piece of trout, serve it with browned butter à la meuniere, and call yourself a chef. But that's not really cooking. That's heating. Preparing tripe, however, is a transcendental act: to take what is normally thrown away and, with skill and knowledge, turn it into something exquisite."
I'd like to think TK had charcuterie in his mind as well.
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