Quote:
Originally Posted by GordonGekko
So basically every now and then start eating the shit I find under my deck? Gotcha.
I hate this shit, it insists on itself. If they paid ME $280 I'd probably eat that stuff but not the other way round.
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Sure. If you want to dedicate your life to researching and figuring out what under your deck is worth cooking and edible, then go for it. The point of a professional chef who has dedicated their life to such a thing is that they can change the way you think about food through their art.