Wednesday, May 19, 2010

"Stoner Cuisine" Promoted by the New York Times!

“Everybody smokes dope after work,” super chef and foodie author Anthony Bourdain (Kitchen Confidential) told the New York Times. “People you would never imagine.” Drug use in the kitchen can change the experience in the dining room. Says the staid old Times: “Today, an influential band of cooks says both their chin-dripping, carbohydrate-heavy food and the accessible, feel-good mood in their dining rooms are influenced by the kind of herb [marijuana] that can get people arrested. Call it stoner cuisine.”

Bourdain notes, “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.” Examples include David Chang's restaurants; Au Pied de Cochon in Montreal, with its poutine of foie gras; Crif Dogs in the East Village, which makes a deep-fried cheesesteak hot dog; and the entire genre of mutant-hot-dog stands.”

You can buy the valuable domain from this blogger. Asking $5000; all offers welcome. (Also selling; asking just $500.) Submit your offer as a “comment” to this blog. Create your own new domains for under $10  here.

No comments:

Post a Comment

If you would like your comment to be kept confidential, just say so and I will not post it. All bids to purchase domains mentioned in this blog are considered confidential.