A few months back I was having a late lunch at Bar Pinxto in Santa Monica. Tiny place with an open kitchen, I was able to watch the chef do his dinner prep, and basically crucifying lobsters by trussing them to long wooden spoons. Vegans should now avert their eyes. The reason for doing this is that as they're cooked the tails are held straight. But as a humane cook I prefer to give Monsieur Homard a quick and fast demise. So, I turn him on his back and with a wicked, sharp knife make a fast cut between the eyes, all the way back. —pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.