|
| we share similar taste in eating out. I often find myself ordering a chicken dish, because I have had $60 steaks that weren't really any better than what I can cook over charcoal out in my lawn, from a package in my freezer, from my local butcher, from a steer that was walking around not real far from where I am sitting typing this. I'd much rather pay for the chef's technique in preparing the meal than I would pay mucho extra for the meat itself. | |
|
2012 is the 5th year in a row
