tag:blogger.com,1999:blog-3629569640654321377.post8449642544549209779..comments2024-03-10T16:50:29.208-04:00Comments on Foodie at Fifteen: CharcuterieNick Nhttp://www.blogger.com/profile/03216218929986137536noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3629569640654321377.post-75213359586629138272008-10-21T23:39:00.000-04:002008-10-21T23:39:00.000-04:00One of my favorite Keller quotes:"It's easy to coo...One of my favorite Keller quotes:<BR/><BR/>"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."<BR/><BR/>I'd like to think TK had charcuterie in his mind as well.Joseph Bayothttps://www.blogger.com/profile/10754429373575936614noreply@blogger.com