Chef’s Log 69: You’d Be Stewpid To Not Try This

We have an old saying on my planet, which roughly translates to ‘true strength of character can be measured by how much meat one can consume in a single sitting.’ This could explain my strong dislike (and mistrust) of vegetarians—at least partially. But the point is, I have grown extremely fond of the red meat found on Earth, particularly the pork and beef varieties, and have a special preference for restaurants that can do it justice. Continue reading