Serious Eats - seriouseats.com

Just found this while searching for the latest article on my uncle's new restaurant. I ask you this; what exactly is a legitimate profession in the Big Apple by your standards? Is it sitting behind a desk or hiding in your home office banging on a keyboard, stringing acerbic sentences together until you hit the editor's word quota? Taking into consideration that some cuts of meat are slow-cooked over 12 hours but don't taste like shoe leather proves there's a certain amount of art in the profession that feeds more and more New Yorkers these days. With the explosion of interest in BBQ as of late, I'm sure you'll have more restaurants to question the legitimacy of in the coming months. As a final thought, I wonder how long this fad of 'The Food Network', Rachel Ray, Emeril, Bobby Flay, Giada, etc will last? Sincerely, Robert Elrose, Big Lou's nephew.