As I write this, I’m passing on breakfast to go out to lunch later with a very good friend, indeed. I guess I’m hungry, so here’s a food related joke.
Three chefs had operated a successful restaurant for many years thanks to the deeply popular specialty dishes that each of the chefs were known for.
The first chef was a master of searing beef and her exceptional skills landed her the nickname “T-Bone.”
Her sister preferred a lighter approach and was better known for working with flakey, white-fleshed fish: tilapia, cod, haddock. But her specialty, the pickerel, landed her a nickname of her own: Walleye, another name for the fish that had driven so many sales, especially during Lent.
The youngest chef was a bit more wild and experimental. He loved habaneros, Carolina reapers, anchos. If it was full of capsaichin, it ended up in his dish. He especially loved to add this young peoples’ gambit as a twist to classically “old people” foods, resulting in strange menu listings such as the Ghost Pepper Liver & Onions, the Habanero Bread Pudding, or the Chipotle Green Bean Casserole. Only the bravest diners found themselves ordering these spicy plates, but it added a challenging dimension to an otherwise standard-fare menu. His love for the heat earned him his simple nickname: Chili.
But there was a problem. A smarmy new French restaurant had opened down the street and they were recieving quite a bit of hype over their menu: duck breast with blueberry demi-glaze.
Slow-roasted pheasant. Smoked goose. These were fatty, rich delicassies that delighted the tastebuds and the three chefs had to do something lest they continue bleeding out sales.
So, they decided to add a new spin to the menu: black-throated loon that had been cooked long and slow in a slurry of red wine, vinegars, brines, and lemon juice.
Unfortunately, the new menu item did not go over well. Perhaps it was because the loon was not considered a food-animal by the general population or perhaps the flavors were just off.
To find answers, the young chefs sent out surveys to their customers. They got only one very short, straight-forward response from an old regular:
T-Bone, Walleye, & Chili: Don’t go braising waterfowls. Please stick to the livers and the steaks that you’re used to.