Last winter, at a Food Writer’s boot camp, I met a woman named Leitha who was contemplating writing a blog devoted entirely to boneless, skinless chicken breasts. After a very preliminary discussion with her boyfriend, she abandoned the project. Apparently he told her point blank that she would be eating alone most of the time if she went forward. More recently, I read an entire rant on the subject of how breasts and their white meat are among the most reviled ingredients of restaurant chefs. Writing for Time magazine, Josh Ozersky stated: “I'm going to be the one to say what nearly every person in the culinary world thinks: We all hate chicken breasts. Hate them. I speak for every chef, food writer and butcher in America here. There's not one of us that has the slightest interest or respect for the chicken breast, at least compared with the dark meat. It might as well be a McNugget."*
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
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