local cowboy punk

very high concentration of good dialogue in this 30 sec clip

5 Ring bondage collars, spiked chokers and such

Marco Pierre White, British Chef

Cookbook White Heat, photos by Bob Carlos Clarke

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"Having stepped away from the stove, my understanding of food is far greater. It sounds odd, but when you've been engrossed in cooking, you become, to a certain extent, lost in what you're doing. Seventeen or eighteen hours a day in the kitchen not only stunts your growth socially; it can also stunt your growth in cooking terms. You become blinded. You are just working, working, working. Routine. Standards, standards, standards. Now that I'm no longer under that pressure, I find I can look at a dish, mentally dissect it and see a way of improving it far better than I could then. I can sit down and work things out more easily. I reflect well and am better at simplifying, working out concepts and understanding food.

A young chef has a habit of overworking things and it takes great confidence to believe in your produce and yourself. I have discovered that I didn't need to put that much effort in. For instance, in the old days I would have put a huge amount of effort into designing a Dover sole dish, but now that I'm out of the kitchen, I know that it should be served plain and simple, with only a little bit of lemon juice and perhaps a splash of olive oil. Delicious. I no longer want complicated food. If I decided to cook again tomorrow, I would do uncomplicated dishes. My menu would contain things I like to eat, and if that's whelks with a bit of malt vinegar and white pepper, then that's what I'd do. It might be fresh crab, seasoned nicely, with a bit of olive oil and some hot toast. Or red mullet with sauce vierge—olive oil, lemongrass seeds, tomatoes and basil. {...} The problem with a lot of chefs today is that they don't have a classical foundation. If food is that good, you don't have to do that much to it."

— Marco Pierre White, The Devil in the Kitchen

THE CROW dir. alex proyas

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IG: ariiajpg

@cold--carnage

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