This is old news, but I love this quote from Fergus Henderson:
“You want to discipline the parsley with three or four chops, not whip it into submission.”
Something about "disciplining" an herb, showing it who's boss, appeals to me. We must tame all our food in one way or another, after all -- even the herbivores among us.
Fergus, of course, is British chef who's become a minor foodie superstar due to his use of all sorts of offal.
I'd argue that it's been done in the American South (and, moreover, France) for eons, but then again, Fergus does have (perhaps) (actually) one of the coolest accents I've heard in ages (yes?) (splendid.)
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