GourMAN Additions

I am slowly but surely developing a GourMAN MANifesto. We already have categories for presentation and serving size (hence forth called Amplitude, because that is a sweet word), but some new categories that are edging in are Cost to Awesomeness ratio and Food Group Diversity.

I received a heart-warming email from my buddy K on this topic, which is the epitome of GourMAN:

Hey Man, I wanted to let you know that I made a GourMAN meal Friday night in your honor. First, I made a pasta dish with tortellini in a goat cheese cream sauce with peas and cherry tomatoes. Secondly, this is where the GourMAN part comes in, I made pheasant. This isn't store bought pheasant. My good friend Rick shot it, that's right shot it with a gun and brought it to my house. During the preparation process we found a few leftover pellets lodged in the meat and a couple more during mastication. Anyway, I wanted to let you know that your new cooking style has inspired me. I would like to author a chapter in your upcoming book "GourMAN: A Man's Guide to Gourmet". Chapter 9: GourMAN goes Organic!

K has it right. Anything that has been shot, trapped, caught, grown, harvested etc by your own hands immediately gains huge GourMAN points.

We also had a GourMAN meal this evening, but sadly, we destroyed it before any pictures could be taken. In fact, I think I ate so fast that I didn't even breathe. We had two pounds of Atlantic Salmon, a pot full of Royal Blend organic rice, two pounds of steamed broccoli and a large bowl of salad. Bam. Top that Emiril.