Restaurant-Dining Critiques

★ Culinary Tidbits . . .  After reflecting on renowned New York French chef Daniel Boulud’s recent remark to the Miami Herald after being asked the question, What is the worst thing you have ever eaten?  He replied, “Raw chicken liver very late at night at a yakitori place in Tokyo. From the minute I put it in my mouth I knew it would be a challenge to keep it down.”
This conjured up memories of my experiences eating this delicacy from freshly killed chickens in Japan. To start with, I certainly would not have eaten them unless I absolutely trusted the origin of the birds and the final result: In my experience the somewhat flavorless “raw chicken liver” or “raw baby beef liver” are enhanced by a few seconds (and not any longer) flip-flop on the grill, this helps to unleash amazing dimensions in flavor, although I have to admit die-hard partakers, my Japanese wife included, disagree and prefer to eat them undefiled.