Darren

“Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

“Who drinks here?

Office workers, jackets off, tie still on—or the reverse: jacket on, tie off. Restaurant help, nipping out for a drink, coming off a shift, fortifying themselves for the shift to come. Beaten down by life. Not broken, mind you, not beaten down like a coal miner or an out-of-work steel worker—just…dissatisfied with the way things have turned out. Not quite ready to go home just yet. Picture just a little too clear to get on the train at this precise moment. Better, it has been decided, to fuzz things a little around the edges before moving back into their other lives.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

“A terrified person can never see reality, preferring to hide in their fantasies.”
― Paulo Coelho, Adultery

“Nothing between us was ever planned - not even you. We were both twenty-four years old when you were born, the normal age for most Americans, but among the class we found ourselves, we ranked as teenage parents. With a whiff of fear, we were very often asked if we planned to marry. Marriage was presented to us as a shield against other women, other men, or the corrosive monotony of dirty socks and dishwashing. But your mother and I knew too many people who'd married and abandoned each other for less. The truth of us was always that you were our ring. We'd summoned you out of ourselves, and you were not given a vote. If only for that reason, you deserved all the protection we could muster. Everything else was subordinate to this fact. If that sounds like a weight, it shouldn't. The truth is that I owe you everything I have. Before you, I had my questions but nothing beyond my own skin in the game, and that was really nothing at all because I was a young man, and not yet clear of my own human vulnerabilities. But I was grounded and domesticated by the plain fact that should I now go down, I would not go down alone.”
― Ta-Nehisi Coates, Between the World and Me