We’re enlightened after reading a juicy interview with superchef Ken Oringer over at the Daily Meal. Highlights: He thinks every cook should learn how to kill and skin a live eel, know how to fabricate whole animals, and be able to make foie gras torchon. He’ll “walk endlessly” out of his way to find good Mexican food. He wants to cook more with goats in 2011. Oh, and one of his favorite blogs is (ahem) Grub Street.
Eel, El Bulli, and Izakaya [Daily Meal]