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Tuesday 7 July 2020
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THE JACK NICHOLSON COOKBOOK 2: Steak Tartare

THE JACK NICHOLSON COOKBOOK 2: Steak Tartare
















Hi, I’m Jack Nicholson.

People often say to me – Jack, they say, what was it like working on Easy Rider?

Well, I’ll tell you folks. Fonda is a straight shooter. You could set your watch by the son of a bitch, but Hopper was one of the craziest bastards I’ve ever eaten Chinese food with.
I remember we were holed up in New Orleans during Mardi Gras and Hopper appeared at the bar dressed as a Voodoo Witch doctor with a pair of octogenarian hookers on each arm. He said he’d rented a boat and was going to spend the afternoon entertaining these fine ladies on the river and could he take a couple of grams of blow to tide him over.

When Rip Torn casually informed him there was no blow left, Hopper produced a monkey Skull from his JuJu bag and waved it in Rip’s face claiming he was putting a curse on him. Now back then old Rip had what you might call an underdeveloped sense of humour; and he pulled a blade from his boot threatening to slice off the larger of Hopper’s testicles.

I have no recollection of what happened next but, when I woke up the next morning, I was lying face down on the deck of a Mississippi paddle steamer heading for Missouri, clutching a bottle of Jim Beam and a stuffed walrus.

You know as much fun as we had on that movie what sticks in my mind was the Steak Tartare I had aboard that Steamer. It’s one of the quickest and tastiest meals a man could ever wish for, and here’s how you do it:
  1. Get a raw steak
  2. Chop it up
  3. Eat it
There you go folks. No frills Steak Tartare the Nicholson way. Come by next week, when I’ll be revealing how to make a four bird roast with only three birds.

Hasta Luego.
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