I'm watching a show called "Chef on a Shoestring".
Based on it, I have come up with the first installment of Clay Sail's Rules for Yuppie Cooking Shows:
1. Always use the most obscure form of vinegar you can find. Cider vinegar is out. Red Wine vinegar is out. Balsamic vinegar is last century. Use sherry vinegar. Use port vinegar. Use plum vinegar.
2. Specialty lettuce is key. Use the most unpronouncable French roadside weed possible -- you know the kind that costs more per ounce than cocaine -- shred it and serve it in a tiny ice cream scooper with 37 step homemade salad dressing. Voila. Salad.
3. Make sure that you garnish each dish with at least two pieces of jumbo shrimp. Shrimp makes all food instant gourmet. Be ware of overdoing your garnish -- two pieces is maximum for a garnish, three pieces is a meal.
4. If you are going to make something as mundane as rhubarb pudding for desert, make sure you call it "soup." Make sure it has mint leaves in it to remind your guests that "soup" does not mean "soup" like chicken soup or beef soup, but it means watery pudding.
5. When applying anything like chocolate sauce or raspberry syrup, make sure that only one or two thin stripes of it actually touch the desert: the rest should be zigzagged on the plate to simulate the wild passion of gourmet cooking.
6. Its ok for young, urban white males to be cooks. But they must act as feminine as possible. If masculinity is displayed at all, the chef must be careful that they are only fixing a dish like Carolina Bar-B-Cue (translation: fatty pork, gallons of vinegary barbecue sauce, no need for a barbecue) or beans. In either case, they must either have a cajun accent or be dark-skinned.
7. $58.00 is considered "shoestring" for a home cooked meal.
Based on it, I have come up with the first installment of Clay Sail's Rules for Yuppie Cooking Shows:
1. Always use the most obscure form of vinegar you can find. Cider vinegar is out. Red Wine vinegar is out. Balsamic vinegar is last century. Use sherry vinegar. Use port vinegar. Use plum vinegar.
2. Specialty lettuce is key. Use the most unpronouncable French roadside weed possible -- you know the kind that costs more per ounce than cocaine -- shred it and serve it in a tiny ice cream scooper with 37 step homemade salad dressing. Voila. Salad.
3. Make sure that you garnish each dish with at least two pieces of jumbo shrimp. Shrimp makes all food instant gourmet. Be ware of overdoing your garnish -- two pieces is maximum for a garnish, three pieces is a meal.
4. If you are going to make something as mundane as rhubarb pudding for desert, make sure you call it "soup." Make sure it has mint leaves in it to remind your guests that "soup" does not mean "soup" like chicken soup or beef soup, but it means watery pudding.
5. When applying anything like chocolate sauce or raspberry syrup, make sure that only one or two thin stripes of it actually touch the desert: the rest should be zigzagged on the plate to simulate the wild passion of gourmet cooking.
6. Its ok for young, urban white males to be cooks. But they must act as feminine as possible. If masculinity is displayed at all, the chef must be careful that they are only fixing a dish like Carolina Bar-B-Cue (translation: fatty pork, gallons of vinegary barbecue sauce, no need for a barbecue) or beans. In either case, they must either have a cajun accent or be dark-skinned.
7. $58.00 is considered "shoestring" for a home cooked meal.