Two orders of Tim Lincecum, please. Extra caviar

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There’s a fun article in the New York Times that has almost nothing to do with baseball. Rather, it’s about how big time chefs smoke a lot of marijuana and how the stoner culture is affecting both the attitude and, in many cases, the cuisine in today’s top restaurants.  I link it here, however, because it details a new dish you can get at the Ritz-Carlton San Francisco if you’re so inclined:

To serve slow-cooked quail eggs and caviar, he places them atop plastic
film that tightly covers a white porcelain serving bowl. Then he fills
the vessel with smoke from grated Japanese cedar packed into the bowl of
a fan-driven bong he buys in the Haight-Ashbury neighborhood. The smoke
escapes when the diner lifts a small spoon covering a hole in the
plastic.

He calls it the Lincecum, after Tim Lincecum, the star pitcher for the
San Francisco Giants who was arrested last fall after police found
marijuana and a pipe in his car.

Sounds fancy. I’m guessing that Lincecum is like the rest of us, however, and prefers a nice Taco Bell run after partaking.

The rest of those horrible stoners, I mean. Not the rest of “us.” Because drugs are bad, mmm-kay?

(thanks to reader, um, man, I forgot his name because I was kind of spacing, who shot me the link in the comments)