14 Jun 18
I will always remember him by this (great) recipe: https://munchies.vice.com/es/article/8qkwz3/cote-de-boeuf
Including two all time top lines:
1. When you approach the tableside with these intimidating monsters and carve them up, your guests will tremble with awe, basking in your magnificence and casual impertinence.
and (ok this is two lines)
2. Transfer the steaks to a cutting board, approach the table, and wielding your razor-sharp slicing knife with terrifying aplomb, slice and serve in great bleeding, fat-rippled hunks. Serve accompanied by Béarnaise sauce, French fries, and a staggeringly expensive bottle of Burgundy in cheap glasses to show your diners who's their daddy.
RIP