Reading the NYT this morning, I came across this odd passage in a story about a chef who was given some basic cooking tasks but had to use other oils:
Mr. Schwartz, a chef who has worked in some of the city’s most celebrated restaurants, including Le Cirque and Osteria del Circo, agreed to conduct a cooking experiment on Thursday at the Institute of Culinary Education, where he is an instructor. Could he make dishes that are as good, or better, using only the trace amount of trans fats allowed under the city’s new rules? It was a question many of the city’s more than 20,000 restaurants would be wrestling with. “Personally, I don’t want the government telling me what I can eat,” Mr. Schwartz said, making it clear that he considered the city’s new rule a blow to his civil liberties. Nevertheless, he said, his cooking skills were up to the task.
I am quite shocked that someone who had worked in New York’s most celebrated restaurants was using transfat in what would be an expensive and one would assume carefully sourced meal. To review, transfat is the Ford Pinto of the food world – a design error. It is not a matter of “the food police” stopping you from eating fat. It is a matter of public health that this artificial fat be removed from the market. Craig remembers that there was a big kurfuffle over this on his blog two years ago. I cited this New Yorker article the reading of which was enough to drive transfats out of our house five years ago.
Presuming the NY chef knew of the article, why would he still use the stuff?
Not really that hard to believe given I filled the gap with at least 20 years of semi-regular soccer but it is a different skill than that round ball with all its room for forgiveness. But I am way too big. I need to do a Ben. So I bought a bench. I need to find my inner ox within my outer Dom Deluise. It’s a good bench. At only 89 bucks USD at a Dick’s it’s what I can use rather than snap.