Oh, Lord God, please deliver me from one more freakin' burger joint!
That's my prayer. I'm not sure God heard me.
But if I do have any pull with the man upstairs, along with another thousand or so purveyors of designer patties, we will be seeing more of these:
like a mouthful of rubber bands, but when properly prepared, it has a lovely
tender-chewy texture and soaks up other flavors like a sponge. The new
chef at Cielo at the Boca Resort does a smoked octopus with Turkish
sausage and artichoke-bean barigoule that's simply to die for.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
3. Heritage pork
its slogan is "the other white meat." Ooh, so pork has as much flavor as
chicken. Can't wait to gum up of some of that mucilage. Berkshire, Red
Wattle, and Duroc are all flavorful breeds. And if you ever get the
chance to taste Mangalitsa pork, you will weep with sheer pleasure.
4. Savory ingredients in desserts
other ubiquitous desserts are about as exciting as dry-humping your
sister. Inject a little curry or cardamom in that chocolate, some
saffron or kaffir lime into that custard, or basil or tarragon into that
ice cream and you've got something. Sorry, sis.
5. Creative sandwiches
bitten into by John Montagu, the Fourth Earl of Sandwich. Slap a little
honey mustard on your ham 'n' cheese. Woo-hoo! The practice of
sandwiching something between two pieces of something should unleash
unlimited creativity. Get with the program.