At a certain point, if you want to earn your stripes in the food world, you can’t act squeamish or repulsed at the prospect of eating a bowl of pig organs floating in a broth thickened with pig blood. Truthfully, I’m at a point now where such thoughts don’t repulse me; in fact, I think I have a mature attitude about such things. For example, I once attended a dinner cooked by Chris Cosentino of Incanto and the first course was a raw venison liver served on a spoon. I ate it. It popped in my mouth and did I cry? Did I enter psychoanalysis afterwards? Well, yes, but still. I got over it. And so it was that after interviewing Zach Brooks last week, I joined him for lunch at Pa-Ord, a deeply authentic hole-in-the-wall in Thai Town.
The end-of-the-day meal is a funny thing. For people who spend their days away from home, working in offices or out in the field, nothing’s more appealing, after a hard day’s work, than returning to the place where you live, lured in by the smell of a chicken roasting in the oven or the prospect of a crisp glass of white wine waiting for you on the kitchen counter.
Then there are those of us who work from home. If, like me, you spend your days at your computer, occasionally popping into the kitchen to cut yourself a slice of cake, when the end of the day comes, you’ve got a hankering to leave and to experience the world. And that’s a healthy thing except when your partner fits Category A, and there you are in Category B, that can spell trouble.