Pure awesomeness. Too bad that fruity little club screwed up Chef's mind.

When cooking at home I will often go with either the skirt or the flank. Most restaurants won't offer a flank option (some have a London Broil, but no often any more) and most certainly not any skirt steak options (sometimes I think the chef's do this so they can take those cuts home with them).

In a restaurant, I'll go with the NY strip bone-in. Rare.

I can't hear amuse bouche without cracking up because on an episode of Top Chef the challenge was to create an amuse bouche for a guest judge using vending machine snacks. Everybody got pretty creative but this one guy could only think to stick a cheetoh onto a piece of a snickers bar. Cracks me up to this day. Now that was an amuse douche.

Actually at the very end they drive to a food competition in Phoenix and sleep in the food truck but a running burner fills the van with carbon monoxide overnight and everyone but the Chef is killed. Despite this he goes on to win the competition that day, whilest navigating around his family the entire day.

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"We can slow her down it but it's gonna take at least 2 million cans of Chef Boyardee ravioli to do it!"

Indeedy-Might I remind as well, that the subject of food was brought to the table for available fare by djsunkid, who was and includes no-doubt on his resume, professional chef in restaurants most folks like us can only afford on the most special occasions.

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I can't help but imagine this guy as the Swedish Chef from the Muppets.

No one said it was easy being Gov. Chris Christie's personal chef!

Thank goodness for Chef-Boyardee

Scientists have confirmed this is analogous to what your digestive system goes through processing Chef-Boyardee

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The one they're missing is the guy from the movie Double Dragon. He should never have been cast as the chairman on Iron Chef.

Na, My way is better,
I start it the top, cut a circle all around the stem, making sure to push the knife in deep, and pull the stem out whole with all the seeds. Then it's cleaned out and ready to begin either cutting or stuffing.

Hi way seems, although isn't wrong, just seems odd to me.

Edit: ...And for the record, it was a chef that showed me to cut it this way in the first place.