"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, or even stinky cheese is a life not worth living."-Anthony Bourdain
I love meat. Seriously, you show me a butcher shop, with all the steaks, ground meat, beeef, pork, veal, lamb, tripe, toungue, sweetbreads, marrow bones, and oh my gods I turn into a slavcering, insatiable maniac. Cooking meat, changing it from lifeless piece of dead animal into a mid-rare slice of heaven with a barbecue beurre-blanc served with some creamed spinich, leek-mashed potatoes, and a nice glass of red and serving it to someone, watching them enjoy something I just made, I mean really savoring every tender little piece? Oh yeah, that'll do it. Now, working in a kiitchen and seeing a hundred of those babies fly off my grill in an hour? That, my friends, is when my heart's pumping and my soul feels alive.
[sup]Holy Hell, I need to calm down a little.[/sup]