Wednesday, February 24, 2010
I love Chef Rick Bayless. I fell for the Chef/Owner of Chicago’s Frontera Grill when he competed on Food Network’s Top Chef Masters. He is talented, his food looks amazing and he was able to be kind even when kicking the ass of the slimy Michael Chiarello. I don’t follow many celebrities on Twitter but I enjoy following Mr. Bayless.
On Twitter he posts gorgeous photos of the new specials on the menus at his restaurants.
He live tweets reviews of other restaurants while dining. He gives encouragement when his followers tweet photos of their home made meals made with his recipes and he answers questions about Mexican cuisine. (“Hey Chef, Can you freeze Queso Fresco?” “Yes, but it affects texture a little.”) How nice is that?
Last week, my favorite tweeting chef posted this message with a link to a photo:
"Topolo menu tasting: classic Michoacan-style carnitas w pork belly, tomatillo avoc salsa, tortilla shards, lime air"
After clicking on this photo, I shot off a tweet to Rick Bayless that read:
"I adore you and I'm sure that carnitas tastes amazing but it looks a little um... pornographic"
You guys see this picture. Come on, it’s all parts and fluids. Even still, I was hit with instant Twitter remorse. I’m not sure if I was expecting him to tweet back, “Whoa! Astute observation! It totally looks like a wang!” but I guess I was expecting something. Instead, I got back nothing. (And this is a man that answers questions about frozen cheese.)
I immediately assumed that I had offended Rick Bayless. Rick Bayless who has a bunch of restaurants and three cookbooks and his own show on PBS and has nothing better to do than give a flying churro about my comment. Not likely. Perhaps my remorse is unfounded.
I’m sorry Rick Bayless.