Monday, January 13, 2014

Why steak?

Or the uncommon virtues of white bread.

A tour de force by Steve Sailer:

Steak and a Baked Potato

To my taste, a giant slab of steak gets repetitious compared to taking a smaller amount of beef and chopping it up and stir-frying it with vegetables like the Chinese do. And the Chinese approach is much cheaper since you don't need such high quality beef.

Of course, Ruth's Chris Steak House is largely in the traveling salesman business. And much of America's traditional fare is what traveling salesmen thought a safer bet after they had heard about that one horrifying chapter in Upton Sinclair's The Jungle:

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