FAQs

1. Q: Why are you so worked up? Is food really that important?

A: Yes it fucking is.     

 “Hold up,” you say, “there are bigger things to worry about in this world. Global warming. Pandemics. Riots. North Korea. The Kardashians.”

To you I say this: if we all worried about the little things more, there wouldn’t be so many big things to worry about. Or maybe the little things are the big things. Did you ever think of that? Huh?

Eat great food. Buy local. Be anti-racist. Be anti-sexist. Support artists. Support artisans. Buy fewer, better things. Be grateful to service workers. Recognize your privilege. Be patient in the checkout line. Be kind to strangers. Don’t be an entitled asshole.      

And then calm the fuck down and cook.

2.  Q: Why all the profanity?     

 A: Aside from being exceedingly entertaining? Well, just like a little salt in our food opens up the flavors, so does a little salt in our language. It gets us to think a little differently, opens our minds to new possibilities and new ways of looking at things.

Also, fuck you for asking, you judgy motherfucker.

3.  Q: Lucius Steel sounds like a pseudonym for someone writing erotica.     

A: Was there a question in there? Also, you clearly haven’t made this food, because if you had, the moans escaping your mouth would answer your not-question for you. This is fucking erotica, baby.

4.  Q: Cooking blogs usually have a theme. 30-minute meals. Gluten-free. French. Vegan. Hiding vegetables in your kids’ food. What’s your theme?   

A. All the shit I can’t quit. Food I just have to make, from ridiculously easy to what-the-fuck-was-I-thinking complicated but worth it.

Fucking delicious food.

Not enough of a theme for you? Fuck off back to Google, then.