Lawrence Casiraya’s Reviews > The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones > Status Update
Lawrence Casiraya
is on page 58 of 308
“The "slow food" lobby, arguing for sustainable sources of food, organic and free-range products, cruelty-free meat, and a return to a photogenic but never-to-be-realized agrarian wonderland, seem to overlook the fact that the stuff is expensive, and that much of the world goes to bed hungry at night—that most of us can't hop in the SUV with Sting and drive down to the organic greenmarket to pay twice the going rate.
— Jun 20, 2026 05:30AM
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Lawrence’s Previous Updates
Lawrence Casiraya
is on page 65 of 308
“As I've said many times, I can teach people to cook. I can't teach character. And my comrades from Mexico and Ecuadorhave been some of the finest characters I've known in twenty eight years as a cook and as a chef. I am privileged, made better, by having known and worked with many of them. I am honored by their hard work, their toil, and their loyalty”
— Jun 21, 2026 10:52PM
Lawrence Casiraya
is on page 23 of 308
“Parsimonious and forward-thinking Frenchmen—already inclined to make the most of humble (read cheap) ingredients, utilized every scrap of stock meat, hoof, snout, tongue, organs, creating dishes that are now popular stand-alone and frequently expensive favorites, ordered on their own merits, rather than served as cleverly disguised by-products”
— Jun 16, 2026 08:08AM
Lawrence Casiraya
is on page 11 of 308
“I’ve been some kind of traveling salesman or paid wanderer, both blessed and doomed to travel the world until I can’t anymore. Funny what happens when ypur dreams come true.”
— Jun 15, 2026 10:26PM
