GotGarlic
Chef Extraordinaire
New trend: "This may sound, like foie gras and escargot, to be a distinctly French cuisine. But Ted Allen, who hosts*Chopped*on the Food Network, believes that dirt, rocks and mud will soon become common in American gourmet cooking, too.
"Let me put it this way," he asks. "What's left? People are already eating snout-to-tale, leaves-to-roots, stem-to-stern, hand-to-mouth. Chefs are getting people to eat kale and drink rotted juices. Dirt, rocks and mud just follow."
Literal Farm To Table: Here's The Dirt On Chefs Cooking With Dirt : The Salt : NPR
"Let me put it this way," he asks. "What's left? People are already eating snout-to-tale, leaves-to-roots, stem-to-stern, hand-to-mouth. Chefs are getting people to eat kale and drink rotted juices. Dirt, rocks and mud just follow."
Literal Farm To Table: Here's The Dirt On Chefs Cooking With Dirt : The Salt : NPR