I like Cuisine magazine, indeed I like it a lot, but really sometimes I think people have no idea. Take the latest issue which features a snip-it from an autobiography of some moderately well known New York Chef. I presume moderately well know, as I have never heard of her, so maybe she is well known in foody New York type circles? This chef, Gabrielle Hamilton, opened a restaurant with the aim of good old fashioned food. No “conceptual” food or “intellectual” food here. No just down-home unpretentious food like Monkfish liver on toast or marrow bones.
I could almost accept marrow bones but Monkfish liver? Your kidding right? Since when has Monkfish liver been down-home? Down-home to me is made from ingredients you will find in your average family home, or in the case of marrow bones used to be found in your average family home.