I'm with Anthony Bourdain!

Damn Ruhlman!!!

Note: He's a food writer that occasional takes trips with Tony.

Anyway, I was totally happy with my St. Patrick's Day dinner of corned beef and cabbage. I thought it was excellent!

Then I read Michael's Blog...

He cut up 4-5 ounces (he likes weights) of bacon into lardons (1/8 inch strips) and rendered down the fat. Then he seared his cabbage wedges in the bacon grease before putting them in the liquid...

Why didn't I think of that?

I posted a picture his wife Donna took of the plate.