Evidently the Sunday magazine of America's paper of record is concerned about losing readers who want to see more body modification coverage. Who doesn't, really? In any case, the feature on chef tattoos has the Cod jazzed. It stands to reason, given a tendency towards obsessiveness, and as Anthony Bourdain tells us, a high threshold of pain. These factors, however, do not entirely explain a decision to festoon your arm permanently with Alice Waters rocking a cloche. Make no mistake. The Cod is a fan. Hopes to eat at Chez Panisse someday. Has 10 lb of her pancetta recipe curing in the fridge right now. This tattoo is further than I would go, but Nino Mancari, I salute you: "'I wanted to do a tribute to American food,' said the chef at Fish On! in Lewes, Del. Eventually I'll get James and Julia, and with Alice it'll be the holy trinity." I would like to be at Chez Panisse when Mr. Mancari eats there--I hope this warrants a free app, at least. Hard to tell though--when the cinetrix and Cod were married, we dined a deux here after the reception, still in our finery and none of the flinty rockabilly servers batted an eyelash, or comped us so much as a draft Bud.
Elsewhere in the same feature, the awesomeness of the ink of Jill Barron sweeps all before it. It is hard not to have a crush on a lady who tattoos the words "Duck Fat" on her arm: "'I love duck fat,' said Jill Barron, the executive chef at De Cero, a Mexican restaurant in Chicago 'I love cooking with it; I love rendering it. It's my favorite fat.'
Barron originally wanted ''duck fat'' tattooed in ornate English
letters, but decided the words needed a feminine feel." Word.
Elsewhere, Barron rocks a corncob and a Landjaeger sausage. Will
someone please go to De Cero and tell me how it is?
The odd radish out is from the arm of Hugh Acheson, who presides at the excellent Five
Andre Williams, "Bacon Fat"From How to Kill the DJ, Part 2, 2004
(Original 7" release, Fortune, 1957)