Chicago— A Chef with a lovely piece of mold marbled Tri-tip smirks, “well you know, it’s always ‘hey Chef, do you know if this has gluten,’  or a server tries to tell me what the temperature of meat is…”

I can see the Chef’s eyes start to glaze over as he remembers his last straw being pulled. “So I ordered some meat and “forgot” about it; stuck it at the bottom of the fridge and waited for that rainy day.”

“Well now we are finally here with the last time I’ll ever be asked about substitutions from the same people.”