Let's look into the future and read Macron's diary entry:
Recently I took a United States President to dinner. Insensitively, I led him into a gourmet restaurant. Suddenly I saw his face freeze up as he was confronted with dishes like homard bleu and ingredients like tomate and olives noires. I quickly asked him if he wanted to go somewhere else and he anxiously nodded yes and we ate at McDonald's.Thank you NYT for setting up the opportunity to find something to say about that paragraph so many people have already made fun of — that David Brooks thing:
Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named “Padrino” and “Pomodoro” and ingredients like soppressata, capicollo and a striata baguette. I quickly asked her if she wanted to go somewhere else and she anxiously nodded yes and we ate Mexican.As I said yesterday:
I've been meaning to write about that sandwich.So thanks, NYT. Thanks for the lob. Thanks for the lobster.
As Warren Zevon famously said: "Enjoy every sandwich."
The trick is to figure out how to enjoy it when a lot of other people have already written about it.
I need an angle.
Posts
338 comments:
«Oldest ‹Older 201 – 338 of 338"It's a total greasy spoon. No tables or booths, just counter service."
Perfect.
Known Unknown said...
“A beacon of honesty in hippie, dippy Yellow Springs.”
You know, this is what really pisses me off about you.
It’s not the known unknows, it’s the unknown unknowns that really fuck with old hippies ...
Vance, While Cajun food is not the same as New Orleans fare, a Cajun told me once that Cajuns will eat anything that doesn't eat them first.
"But then Dubya was treated as if he just emerged from Bumfuck, Texas too,"
The mass media, or the media-media, or the US upper-crust in general, is remarkably isolated, bubble-bound, provincial, incurious, inexperienced and poorly-educated. Their competitive scope is within their limited sphere only, not the world as a whole.
Trump doesn't display the pretentious tastes that often define the nouveau riche.
"I think you're either Dunkin' or Starbucks, never both"
I am, actually, both. I tend to drink black coffee in the morning and lattes in the evening and if I'm not making it myself, it's definitely: Dunkin' for black coffee, Starbucks for lattes. Starbucks black coffee is too harsh and funky. The one time I tried a latte at Dunkin' it took forever and wasn't very good.
BDNYC: [Trump] may be tacky and have no taste, but I guarantee he's perfectly at home in the finest Michelin-starred restaurants.
The funny thing is, Trump's taste is tacky by the aesthetic standards of some people (refined "pale stales" for one), but reflects the preferred aesthetic of lots of wealthy types the world over, whose décor no NYT writer would dare to mock, unless they happen to be the wrong kind of white person.
Many years ago I did a kind of study on the big anchormen of the time. Nearly all were raised on farms in the Midwest. They could barely wait to get to the Big Apple and assume an air of smug superiority.
I wonder if David Brooks, in the fancy sandwich shop, would like a heaping helping of vaffanculo ? ( Those in the know pronounce it bafangool )
Gahrie said...
I happen to like the taste of ketchup and mustard combined (2/3 ketchup and 1/3 mustard) and always put it on hotdogs and fries; often on hamburgers; and rarely on steak.
7/13/17, 10:59 AM
I used to be a ketchup on fries guy until I dated a girl from Georgia (USA) and she turned me on to mayo with fries. Some good mayo and fresh out of the fryer fries, WOW! Been doing that for over 30 years now.
Mountain Man. But my wife hates ribs so I don't make them often
Don't divorce her yet!!! Here is how I do my pork ribs. Even my husband says I do them better than his.
Rack of pork ribs, not St Louis cut too big... Score the rib underside in an X pattern with a knife to penetrate the membrane. Season with garlic powder, Lowery's seasoned salt, cracked pepper and some chili powder. Coil the ribs and stand upright in a steamer and steam covered over low heat for about one hour or two if more than one rack. Turn off heat and leave covered for a couple of hours and then flatten the ribs out into a baking pan and cover until you are ready to put on the bbq with indirect heat. If you refrigerate, bring the racks to room temp before cooking. The ribs are basically cooked at this point, so all you are doing is heating. Few minutes bone down, few minutes bone up. Move to direct heat and put on the BBQ sauce that you like, just to 'top off' the meat and flip a few more times. Less than 15 to 20 minutes of cooking will do it. I don't like my ribs dripping with sauce. Less is better.
It will be tender, juicy and the meat will literally fall off of the bones. This is also great meat to pre-prepare for a camping trip.
That was one of our best sellers. Half rack of ribs, cornbread, beans, cole slaw. We would pre steam racks and racks of ribs. Yeah. Not authentic, but people loved it.
(But it's possible that your father said it with great charm, which is the ketchup that makes rude remarks palatable.)
7/13/17, 10:58 AM
I think that was a very gracious comment.
DBQ, I'm saving your ribs idea. Steaming instead of simmering! :-)
tcrosse said...
BTW, Lobster used to be poor peoples' food.
7/13/17, 11:13 AM
I have to imagine the the first folks to actually eat a Lobster had to have been pretty damn hungry. Thing looks like an over-grown water cockroach!
What an awesome blog post.
Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named “Padrino” and “Pomodoro” and ingredients like soppressata, capicollo and a striata baguette.
Luckily most voters have no idea what any of that means. If I give you food variations based on Asian words, does that make me more sophisticated, or is it just French and Italian?
The false narrative here is that Trump has the pallet and sophistication of someone from the trailer park. He went to prep school and an Ivy League college. I bet he knows his way around a French menu or gourmet sandwich shop. It is an unpretentious man who can have French gourmet everyday, yet orders steak with ketchup because that's what he likes.
It took an Earl to create a sandwich. BTW, lobster was originally peasant food.
mockturtle said...
Mockturtle. I didn’t know you were here. Of course, you’ve been here all along. And I just haven’t seen you yet. True story: yesterday, I was a’thinkin’, cuz I don’t know the answer, can you really get your *fill* of Lobster Quadrille? I mean, how does that work? Must you order it? - the *fill*? Or does the Lobster know how much to give? Or do you just take what you get and make the best of it? What’s this *fill*? And how does a man get it?
Signed, in love,
An empty man
I cook pork tenderloin as lightly as possible, on high heat in the oven or over the grill. If it's a little bit pink, so be it. Trichinosis is a thing of the past in the USA.
Pork tenderloin is the most under-appreciated meat in America. Chicken would be second-most, if it weren't so cheap, because chicken is so fantastic and easy to cook.
Imagine a world where chicken is as uncommon as Alaskan king crab. People would rush to pay $20/lb for chicken.
Pork tenderloin is the most under-appreciated meat in America.
Not by me! I use it frequently. Great both sliced and pulled.
DBQ I did the cut and paste on your recipe. My last batch was kind of dry. Time for an experiment.
@ David & Mockturtle
You won't regret it :-D
DBQ, I'm gonna try your ribs, and will report back. They make sense.
I think the David Brooks thing is so hilariously snobbish. First of all, I don't really categorize my friends by their educational level.But now that I think about it a few with HS degrees or associate degrees make far more and live a more luxurious lifestyle than my friends with loads of letters after their names. Some of them like gourmet food, as do some of the PhDs. I never thought about it. Maybe his friend wanted a hot meal or different ambiance, perhaps she doesn't think any sandwich filled with cured meat is worth $25. Brooks however assumes his made up friend is too stupid or unsophisticated to love the overpriced deli sandwiches he does.
Real question, does Trump carry hot sauce around with him?
"chicken is so fantastic and easy to cook."
Also easy to overcook, unfortunately. Baked or roast is pretty reliable, but I still find it difficult to get it right all the time. When right, with chicken that was not engineered to puff up like an adult in a couple of weeks, it can be fabulous.
LOL I saw the David Brooks paragraph posted somewhere and assumed it was a clever parody of David Brooks. Now I find it is real-ha ha ha ha ha ha ha!
"Real question, does Trump carry hot sauce around with him?"
Yes. Do not bend over while he is in range.
The idea of a high falutin sandwich is funny all on its own.
David said RE: chicken, "Also easy to overcook, unfortunately."
Preach it, brother. That's why one never orders chicken in a restaurant. Never, unless one is in the nuclear family of the chef-owner and watches the chicken being cooked.
And don't let's get started on any kind of turkey.
"Ohio has nothing."
Just had a burger here. It was pretty amazing.
I have to ask.. was it a nothingburger?
DBQ, that recipe sounds good. Thanks.
If you haven't tried pork tenderloin a little pink, but warm though, of course, you are missing something that is pretty good.
Here, let me tell you a few things about salmon:
1) Atlantic salmon is not salmon.
2) NW Pacific salmon is salmon.
3) It should be wild-caught.
4) If you get that, you almost can't do it wrong. Overcook it, undercook it, it's still fantastic. There are ways to do it better than others, but what the hell, it's great.
5) But if you get the most amazing piece of fish, half an hour off the hook, and you cook it and it's fantastic, and you think, "I can cook fish!", then you must suffer (6) below:
6) Fish is not that easy to cook properly.
Pork tenderloin can be done very nicely sous-vide.
Sous vide pork tenderloin
Dave from Minnesota -
I remember when John and Tuh-RAY-zuh Kerry went into a Wendy's. Tuh-RAY-zuh looked at the menu and asked what chili was.
John famously went into a bait shop and said something on the order of, "Can I get me a huntin' license?", using what he assumed was The Natives' dialect.
Sample Commenter said...
I can't wait for the picture of Trump with a napkin over his head eating ortolan."
Like Mitterand? Ortolan - a songbird which is endangered and thus banned from French tables- was part of Mitterand's last supper. He was on his deathbed and wanted one last grand haute cuisine meal before he died, and specifically requested ortolan.
The book "Au Revoir to All That" tells that story and also relates the decline in French cuisine, which, ironically, dates from Mitterand's socialist rule. The taxes and overregulation his government placed on businesses drove many mid-priced restaurants with excellent food out of business. At the same time, France's stagnant economy made dining out at a fine restaurant increasingly unaffordable for many French people.
But Mitterand and his fellow champagne socialists continued to eat very well indeed. Right up until the very end.
Bob Ellison -
Copper River Red Salmon is salmon. The absolute best I've ever tasted. You have to know a fisherman in Alaska to get it.
Foodies are people who are too sophisticated to enjoy any sandwich. They do, however, enjoy feeling superior, and ruining the enjoyment of sandwiches for others.
Shhhh! Don't mention sous-vide! I won the Thanksgiving turkey competition with my sous-vide machine, but it makes me some kind of outcast among BBQ types to even admit that I own it.
6) Fish is not that easy to cook properly.
MathMom, you should read the Eau Claire Leader Telegram story on Kerry's visit there in 2004. Its quite funny....Kerry talking about crawling on his belly with "my trusty shotgun" while hunting deer. And some shtick about his "old John Deere".
mockturtle said...
Many years ago I did a kind of study on the big anchormen of the time. Nearly all were raised on farms in the Midwest. They could barely wait to get to the Big Apple and assume an air of smug superiority.
7/13/17, 1:01 PM
Titus syndrome :)
When those people come back to visit, they generally induce much eye-rolling and snickering behind their backs.
There's a saying that governing is like cooking fish: he does it best who does it least.
Or maybe the simpler explanation is as a very rich man since the 1970s, Donald Trump has had his fill of 'gourmet food' and prefers the simpler fare these days. IDGAF is his motto. Remember that infamous taco bowl from 2016? Fat upon fat upon fat, didn't even have lettuce.
“Steak just isn't as likely to be carrying harmful bacteria as chicken or pork.”
Wondering. Isn’t this an environmental? Ecology?
Aren’t the natives of Upper-Outer-Assam sickened by eating raw steak because they’re adapted to raw jungle fell? I’m not willing to go there to test the hypothesis. Just wondering ...
MathMom said...
Dave from Minnesota -
I remember when John and Tuh-RAY-zuh Kerry went into a Wendy's. Tuh-RAY-zuh looked at the menu and asked what chili was."
That was the funniest thing ever. If I remember correctly, Kerry also spotted a group of servicemen eating there and walked over to chat. They politely made it clear that they did not want to talk to him and serve as his props for a photo op.
Ben Affleck was also with them, because he plays proles in movies. They ditched the fast food and went back in the campaign bus to dine on fancier food. Apparently the chili was not to tuh-ray-zuh's taste.
Remember that infamous taco bowl from 2016? Fat upon fat upon fat, didn't even have lettuce.
Yeah, Trump strikes me as a big fan of simple comfort food. He's in a very high stress job and he doesn't drink or do drugs. His vices seem to be fatty food and venting on Twitter.
I remember when John and Tuh-RAY-zuh Kerry went into a Wendy's. Tuh-RAY-zuh looked at the menu and asked what chili was."
One of the funniest things is when a caller gets Howie Carr started on his old pal John Kerry.
"Luvy! Luhvvy!"
I really would love to see Trump's bloodwork, blood pressure and resting heart rate, I bet it isn't good.
Considering who Tuh-RAY-zuh's previous hubby was, she had little room to be a food snob.
I really would love to see Trump's bloodwork, blood pressure and resting heart rate, I bet it isn't good.
I guess you don't need to see it then! You already know what's in it! Hey, that's great, he'll no doubt be dead soon, right? What's your worry?
Shhhh! Don't mention sous-vide!
For me, foie gras is crap unless you use a sous-vide.
Although, I mostly eat polish liverwurst on rye. I'd have to drive 2000 miles to get good foie gras in the states.
When cooking chicken, especially the breast, use a meat thermometer - and NEVER exceed 180 degrees (ideally 165 - 175).
Other than overcooking, if your chicken is still tough, and dry, it was on the store-shelf too long. Besides the expiration date, check the packaging for water/excessive moisture - a clear sign the chicken has been hanging around the store too long.
PS> Dark meat is much less prone to over-cooking. Also, that's where all the chicken flavor is. So if you're making a soup, for instance, use all the parts EXCEPT the breast - which has virtually no flavor, and is much more expensive.
M.O.M. asserts: Copper River Red Salmon is salmon. The absolute best I've ever tasted. You have to know a fisherman in Alaska to get it.
It's actually available in Seattle every year for a short run. I was on the Copper River two summers ago and the banks were wall-to-fall fishermen [and women]. Copper River salmon is my very favorite food.
When Macron comes over for his next visit to the US, President Trump should definitely take him to .....
A Tommy's Chili-Burger in LA might be nice too.
To get the real experience, he needs to take him to the original Tommy's at Rampart at 3:00 AM on a Saturday.......
I can just imagine the presidential convoy pulling up...
"Recently I took a friend with only a high school degree to lunch."
It never happened.
I know it. You know it.
Brooks knows it.
Next.
tcrosse opines: There's a saying that governing is like cooking fish: he does it best who does it least.
So true! What a waste of lovely salmon or trout to cook it dry.
I'd have to drive 2000 miles to get good foie gras in the states.
Better hurry while it's still legal. Cruel to the geese, you know.
BTW had some excellent foie gras in Budapest.
I used to be a ketchup on fries guy until I dated a girl from Georgia (USA) and she turned me on to mayo with fries. Some good mayo and fresh out of the fryer fries, WOW! Been doing that for over 30 years now.
Mayo on fries is very common in Europe. I remember the first time I saw it in Belgium and it freaked me out. My brother eats his with mayo and ketchup ever since.
I have to imagine the the first folks to actually eat a Lobster had to have been pretty damn hungry. Thing looks like an over-grown water cockroach!
That's basically what it is.
I went to a Tex-Mex in Paris. Tex-Mex it was decidedly not. Damn tasty burger though.
I'd recommend Le Jejune
For Indian food, the Jaded Palate.
David Brooks learned about “Padrino” and “Pomodoro” and ingredients like soppressata, capicollo and a striata baguette in college? Where did he study, l'Università di Bologna?
"6) Fish is not that easy to cook properly."
Disagree.
Smell the fish BEFORE you buy it. If it has ANY fish odor at all - avoid it.
Unless you're a sous-chef, avoid cooking fish on a stove-top. Instead, bake it in a 350 oven - or toaster-oven.
Timing and seasoning is the key. The denser the fish, the longer it takes to cook. But as a general rule, 12-15 minutes is usually sufficient; use a fork to test - when done it will come apart easily (ie flaky).
Before cooking, season with fresh lemon juice, salt and pepper, a light dusting of paprika, and butter. Bake in a shallow pan, ideally just large enough to accommodate the fish. As the fish cooks, it will form a flavorful sauce.
Try it with any type of tilapia - or filet of sole, grouper, scrod, etc.
The best compliment to fries is easily vanilla milkshake.
Probably one of the worst metabolic combinations possible but dangerously tasty.
"The four most overrated things in life are champagne, lobster, anal sex and picnics."
- Christopher Hitchens
A whole small salmon can be baked [Or barbecued] in foil with garlic and butter in the middle. Garlic enhances the taste of salmon. Any enhancement, however, is unnecessary for Copper River Salmon.
cooking fish: he does it best who does it least often.
Probably one of the worst metabolic combinations possible but dangerously tasty.
It's hard to beat Poutine for that: fries, gravy, and cheese curds.
"6) Fish is not that easy to cook properly."
Disagree.
In college we used to cook swordfish steaks (probably actually shark) on a Hibachi. Probably the best fish I have ever eaten.
Probably one of the worst metabolic combinations possible but dangerously tasty.
It's hard to beat Poutine for that: fries, gravy, and cheese curds.
Pastrami chili cheese fries with onions.
Patton’s Restaurant.
We're going to cut out their living guts and use them to grease the treads of our tanks.
If you cook fish 12-15 minutes, it's cat food.
Frying skinless fish fillets (rock fish like ling cod, cabazon or vermillians) in a pan is easy. Pre-heat medium high heat 1/6-inch coconut oil. Mix yogurt and eggs for the fish dip, then coat with flour with extra spices like smoked paprika, (home made chili powder is better), garlic, onion and celery powders, salt, italian seasoning, whatever you like. Cook a 1/2-inch fillet about 1-minute per side.
Salmon is even easier. Saute minced garlic in butter at medium high. Plop in salmon steak or fillet and cook 2.5-minutes to 4-minutes per side (depending on thickness) while basting with the garlic butter. Salt and pepper at table.
Better hurry while it's still legal.
A friend of mine made me laugh. He said he was real worried about the police coming and looking in his garage.
He had crates and crates of Italian 9mm ammunition he bought in the 60's from advertisements in the back of comic books. They were so cheap, he couldn't resist buying more. Plus all the Italian rifles he bought about the same time.
I asked him if he was worried about all of that?? No, he said, I'm worried about that 2 gallons of Freon over there in the corner!
Feste said...We're going to cut out their living guts and use them to grease the treads of our tanks.
It's kind of funny, but American tanks were blowing up like pop-corn when going against the quality German tanks.
Set, and spike. Hilarious.
Democratic restaurant:
A menu of colorful clumps of cells, lucrative organs, and assorted parts from lives deemed unworthy, refugees lost on the trail of tears, non-refugees left behind, sacrificial ambassadors/citizens/etc., and a diverse class of deplorables.
mockturtle said...
A whole small salmon can be baked [Or barbecued] in foil with garlic and butter in the middle. Garlic enhances the taste of salmon. Any enhancement, however, is unnecessary for Copper River Salmon."
I love salmon, but have never had the good fortune to taste Copper River salmon. (I did have utterly delicious black cod at a restaurant in Vancouver many years ago. I still remember that meal.)
For plain old salmon, a tiny bit of lemon olive oil is a nice touch.
Etienne said...
Good point. Hadn’t thought of that.
Was Patton aware of this irony? Patton said it to spite the irony? “I read your book, Rommel, you son of a bitch!” Or, Patton just running his mouth, again?
Right..like some higher learnin' grad who racked up $40k on a shit degree, pizza by the slice and Jello shots is going to be hip to such fare.
Something just dawned on me.
One big difference between Patton and Rasuptin (“Ra ra Rasputin”) is that Patton was never castrated. Is this why Trump loves him so?
... fuck you Scott Adams, I got your humor right here ...
I saw a video of Trump eating a steak with Pence and he put ketchup on his FRIES, not steak. It's cute that you people fall hook, line, and sinker for everything some NYT wanker says. People that are comfortable and confident with themselves eat what they want, eat what tastes good to them. I put butter and the tiniest pinch of salt on a warm hard boiled egg, sliced in half lengthwise. You should try it.
tcrosse said...Probably one of the worst metabolic combinations possible but dangerously tasty.
It's hard to beat Poutine for that: fries, gravy, and cheese curds.
--
Indeed. I was pretty shocked to see so many donut shops and places with poutine on the menu in Montreal...where so many women are very slim. So much for the crutch of cold weather climate.
Etienne said...
My wife and I both love 7 course meals.
**************
Me too. Around our house we frequently have the Irish version: a boiled potato and a six-pack.
But in Paris we like Le Relais de l'Entrecote, a restaurant selling nothing but steak and fries. It's always packed with locals. Yum. (no ketchup, AFAIK)
Trump and the @RealRussianConnection
https://www.youtube.com/watch?v=WhPvJOnHotE
I have a daughter in New York who goes berserk when visiting us, to get to a Chic Fila.
The best tasting meat are the cheap cuts:
Chuck Steak (roast) bone in ~1.5- to 2-inches thick. Garlic powder, salt and pepper. Preheat oven to 400-deg F. Pan fry in cast iron about 5-minutes per side at medium-high in a thin coat of low smoke cooking oil. Put skillet in oven for 10-to 15 minutes (rare to medium rare). Place on rack over drip plate for 10-minutes. Cut thin slices at 45-degree angle.
I like to marinate salmon overnight in a brine consisting of a mixture of water, salt, brown sugar, and a small amount of cayenne pepper. I then smoke it using a fruit tree wood (cherry seems the best) until it reaches 145 degrees Fahrenheit internally.
As a professional chef told me once concerning probe thermometers, "best thing ever."
Howard said...The best tasting meat are the cheap cuts:Chuck Steak
--
That's so mean..
I put ketchup on a Chick-Fil-A (no pickle).
Unfortunately, they've dropped their lemon pie.
I love all the comments, especially the one about Bumfuck, Texas. As the late, great Harry Carey would say..."that's gotta be one of my favorite towns...".
:-D
I do believe this is grounds for divorce.
I've been working on a cocktail called Grounds For Divorce.
John Kerry is a guy who knows the value of Katsup. Regarding Oscar Meyer, my baloney does have a first name.
Ah the New York Times and its precious little people. Wonder how they would feel about a breakfast of mountain oysters in Colorado or a good stew of lamb nuts in lambing season in the San Jouaquin Valley? Or come with me to not so beautiful downtown Lagos Nigeria where a favored dish is beef and snail stew. Except the snails they use are so big (about 8 inches arouund) that they can literally suck the paint off a car hood.
I've had all those dishes--and doubt that the NYT weenie has ever been west of the Hudson. there is a hint though--most of these dishes go better with catsup.
“Steak just isn't as likely to be carrying harmful bacteria as chicken or pork.”
Wondering. Isn’t this an environmental? Ecology?
Ecology in that the harmful bacteria in the beef dies at a lower temperature than chicken.
Per the US Government, beef and pork are safe if cooked to an internal temperature of 145 degrees, chicken needs to reach 165 degrees. There is a prejudice against pork because it used to be bad for spreading trichinosis if not cooked to well done. These days however with government over sight of farming and meat packing that is not a large risk, so some people do eat rare pork. I generally cook tender cuts of pork to 161 degrees. Tough cuts such as Boston Butt need to be cooked to at least 200 to 220 degrees, but that is to tenderize them by breaking down the connective tissue into collagen.
If you are in a third world country your best bet is make them put the meat in the fire. And leave it there awhile.
With seared meat, most of the flavor -- but not all -- is on the outside. Caramelization. If you sear it in a pan always deglaze the pan after cooking -- that's where the very best flavors reside. One last thing -- let any cooked meat rest away from the heat for at least five minutes. For large roasts let it relax for ten or fifteen minutes. Carry on!
Ron Winkleheimer said.. “Ecology in that ....”
Well done.
I was thinking lately how when you're younger eating is a pain in the ass.
Suddenly you're starving, and must stop what you are doing, and get whatever food is available into your stomach as fast a possible, so you can move on. Doing. Living.
When you get older, life seems to revolve around food more. The best quote I've seen lately:
A long term relationship amounts to one person asking the other person what they want to eat until one of them dies.
Can't read all the comments, but this:
"Americano, Pike Place, several other things. I don't recall hearing Grand Pike before."
Every time I go to Starbucks I just ask for a "Tall Pike." Tall means an 8 oz cup (I think), "Pike" means "Pike Place," their standard variety. "Grande Pike" is their medium.
Everyone around me is ordering something like "Tall decaf skim latte" or some such. My 16-year-old daughter knows the difference between latte, macchiato, cafe au lait, etc., and tries to explain it to me, but like the differences between Snapchat, Instagram, etc. they are lost on me.
I have a good client in Texas and always take him out for a steak when I'm there -- III Forks in Dallas, Pappas Bros. in Houston. He loves his filet well done and the waiter inevitably tells him that it'll have to be butterflied. For mine I just tell them to open the broiler drawer and threaten to place it inside -- that way it's perfect.
Sopressata, cappicolla blah blah blah. Bologna is bologna, salami is salami. Kiss my ass Brooksie.
Recently I took a friend with only a high school degree to lunch. Insensitively, I led her into a gourmet sandwich shop. Suddenly I saw her face freeze up as she was confronted with sandwiches named “Padrino” and “Pomodoro” and ingredients like soppressata, capicollo and a striata baguette.
This person who thinks you're her friend? She's wrong.
eddie willers said...I've been working on a cocktail called Grounds For Divorce.
--
Sounds more like a weird benefit held at a coffee shop.
Anyone have a recipe for Salmon for people who don't like salmon? i (the cook) am part of the half of the family that doesn't like it but hate to deprive the ones who do.
IMO the best fish ever is Alaskan sablefish (also called black cod) and for a whitefish its high in omega 3s. Haven't found any locally but can order online.
Simple prep- salt, pepper, smoked paprika, +/- garlic powder and cumin if you like and cook it on a charcoal grill (preferably a Big Green Egg.
For ribs...a Cajun family acquaintance taught us to boil them in crab boil first, then into a pan with BBQ sauce and cook till falling apart in the oven. Probably similar to DBQs version I'd think. Another Cajun friend taught me a homemade BBQ sauce -Onions cooked down in butter and then ketchup, Worcestershire, black pepper and cayenne, lemon juice and a bit of apple cider vinegar if I remember correctly.
Also learned how to make a good roux of course but was also surprised how often roasts- usually pork- were on the menu down in Lafayette.. The Cajun version involved cutting slits in the meat and packing them with garlic and peppers.
These days however with government over sight of farming and meat packing that is not a large risk, so some people do eat rare pork
I've seen a patient with trichinella in Orange County,CA
Trust me, you don't want it. Bears also carry it.
Fabi discloses: For mine I just tell them to open the broiler drawer and threaten to place it inside -- that way it's perfect.
Exactly! I do like my steak browned briefly on both sides but no more.
Trust me, you don't want it. Bears also carry it.
7/13/17, 5:18 PM
Hunter and writer Steve Rinella got it when he ate bear meat from a bear he had shot in Alaska. Why anybody would want to eat bear meat is beyond me, since I've heard it's terrible, but he said it was delicious cooked rare. Of course cooking it rare was how he got sick.
It took him a full year to get over it.
Anyone have a recipe for Salmon for people who don't like salmon? i (the cook) am part of the half of the family that doesn't like it but hate to deprive the ones who do.
Yes, look up the recipe for baked salmon w/maple syrup, soy sauce.
Taught to me by an old timer fishing buddy. Shocked when I saw Sarah Palin post the same recipe once.
Allrecipes.com should have it.
If catsup was ha undred dollars an ounce our mr. brooks would be putting it on his own steaks and and bashing Trump for being decadent for putting it on his steaks. It woukd be like the episode of The Middle where the son has to be sick, then unsick, then sick and unsick to achieve his aims.
I prefer Le Homard Rouge. Their all you can eat shrimp dinner is a deal.
For salmon, google Martha Stewart no fail recipe. Preheat oven to 425. Put a stick of butter in your pan, stick it in the preheated oven until it melts, add the salmon filet and bake for about 12 minutes (depending on thickness). For added flavor, you can lay thin slices of lemon on top of salmon before roasting. Lip-smacking good. Drizzle pan juices over salmon roast.
For better flavor on ribs, roast rather than steam. I pre-roast ribs treated with a dry rub in 290 oven for about 3 hours before putting on grill just long enough to caramelize, then add mop sauce and sear it off. People come from far and wide to my house for ribs.
The best salmon is candied - presumably in brown sugar. I take it this must have originally been an indigenous Alaskan invention. Sounds weird but it's awesome. Yes, I have a sweet tooth.
Second best salmon is wild red Alaskan sockeye. Canned. You will literally feel your body growing stronger and absorbing and replenishing long-lost nutrient stores with the first bite. It's incredible.
All other salmon is over-rated. Except smoked on a bagel with cream cheese etc. Char is worth trying out, though. And barramundi is marvelous.
I've been saving up a package of it in my freezer for way too long. Time to see how it works out.
Browndog is right, in other words. Sweetening a salmon never fails. I say go either whole hog sweet with it or whole creamy/savory smoked sandwich.
Many fishes you can make taste well as a basic, lightly savory protein dish. But I find that salmon doesn't work as well this way - at least for me. Maybe because unlike other fishes it's already too meaty, or something. It's best done heavily sweetened or heavily bitter/spiced/smoked.
And salted. Duh.
"The best compliment to fries is easily a vanilla milkshake."
Hear! Hear!
Le Jules Verne restaurant has a basement tunnel that leads directly to the center of the earth.
I'm just glad the Brooks didn't take his friend to gourmet Pizza place or gourmet Hamburger place. Imagine her confusion!
I took *my* friend to a gourmet Italian sandwich place yesterday. Fortunately, while not speaking Italian or even liking sandwhiches, he had a P.H.D, so he instantly knew what to order.
Is there anything more ridiculous than our so-called "elite"? They play soccer, a plebeian sport in Europe, they eat Italian peasant food and think it "elite", and they read the NYT, a 2nd rate London Times, that's written for left-wing dummies.
Our arts, literature, and movies are pathetic. And I'm talking about the stuff that wins prizes.
Like Obama.
"The best salmon is candied - presumably in brown sugar."
You're a barbarian. I assume you put sugar in your whiskey.
"You just don't see all the morbidly obese driving the motorized shopping carts around Whole Foods as you do at Walmart. Rather, much of their clientele is fashionably lean, fit and well dressed. Or the large number of tattoos. Large extended families (often buying junk food - likely with food stamps). Etc.
Yeah, you don't see that at my whole foods. Instead, you have husband and wives, honest to God, shopping for food together, and discussing whether to buy the Kale or the Spinach. Honest to God.
You're a barbarian.
It's an eskimo/Indian thing. You can knock it without trying it, and then go lecture to those Alaskans about how you must think they're s'pposed to be eatin' Tennessee food - whatever that is.
Thanks for the salmon suggestions. The smell of it is really offputting to me. Maybe the maple will help.
My daughter usually orders a "ventipinkdrinkwithlighticethreesugarsandextrastrawberries". She says it in one word like that, and they never mess it up. Me, I sometimes want hot chocolate made from milk with no whipped. It is correct 67% of the time.
Etienne- The "Sherman Tank = Ronson", etc., is urban legend.
Winkleheimer- My mother-in-law has trichocysts. The Real Life risk is nonzero for me.
exiledonmainstreet- You don't really get over it.
CStanley- For the unsalmoned, try teriyaki salmon?
""The best salmon is candied - presumably in brown sugar."
I do a salmon marinade that has brown sugar and mustard and a couple of other things I have to look up.
Le Jules Verne restaurant has a basement tunnel that leads directly to the center of the earth.
Aside from the eye rolling sneer, isn't this fake news? Does the NYT actually know what Trump prefers? They do not. The sneer isn't just snobbery, its fakery.
rhhardin said...best sandwich is what's called a sloppy joe in northern NJ. Ham, swiss, cole slaw, thousand island dressing, in a triple-decker neatly made.
Boy, does that take me back. The Hill City Delicatessen in Summit made the best sloppy joe in the state (theirs included tongue). When I was a teen, the party size was a staple at all our parties. I've searched in vain for over 40 years for a sandwich nearly as good. You'd think it would be simple to duplicate at home, but it's not.
"It's an eskimo/Indian thing. You can knock it without trying it, and then go lecture to those Alaskans about how you must think they're s'pposed to be eatin' Tennessee food - whatever that is."
Yeah, right. Do you realize that there are almost no salmon where Eskimos Live? And that the NW Indian tribes didn't have "brown sugar" until the 19th century.
LOL. You're a real native of the Northwest and pacific coast.
I actually have tried it. To me, all you need is fresh caught salmon, some water to poach it in, and some dill. You can also cook/smoke it with some cedar.
BTW, anyone who thinks you're going to move up to Washington, put out your fishing hook, and have fresh salmon for breakfast?
Those days are long gone. Maybe if we didn't have 320 million Americans - you could. But then all you "Muricans" love your diversity and immigration.
So, that's gone forever.
My wife looks at me with disgust every time I open a can of sardines and wolf it down with my soda crackers. I know I won't be making whoopie anytime soon...
Every time I had to deploy to Arabia, I filled my luggage with sardines and beef jerky. You can't get quality food in Arabia...
How could one walk into a restaurant named Le Jules Verne and not order a submarine sandwich?
It's an eskimo/Indian thing
They harvest the sugar cane before catching the salmon with their teeth.
If Mr. Brooks is so intelligent and sophisticated, wouldn't he be able to help his "friend" navigate the menu?
Insensitive is not introducing new foods, but rather considering someone incapable of handling certain experiences. His modifier is misplaced.
"Yeah, you don't see that at my whole foods. Instead, you have husband and wives, honest to God, shopping for food together, and discussing whether to buy the Kale or the Spinach. Honest to God."
Both are good but they're best cooked. With garlic,olive oil, butter, and soy sauce. Maybe a little sesame oil or bacon fat. Kale enhances testosterone production in males -- essential for muscle development through resistance training.
Hey, I know what all those Italian ethnic foods are, AND the French Gourmet stuff. See, I'm French-Italian-Ukrainian American. I grew up eating those Italian foods, to me they are nothing Exotic. The French French stuff? Well, Grandpa was the Sous Chef at the University Club back in the 30s and 40s.
BTW, Sherman tanks were not meant to fight other tanks! They were infantry support tanks. Hate to say it but part of the idea was "Go ahead, make your Tiger Tank, we'll make 40 Sherman tanks. While you are busy killing 5 of them, we'll bypass you, and kill the trucks delivering your fuel and Ammo, and then you become an immobile pillbox that has run out of cannon rounds"
The idea was have LOTS of them, try to be where the German tanks weren't (well, be everywhere - and a lot of those places would be where there were no German tanks), and "Haul ass and bypass" - and let the German tanks wither on the vine
I agree about putting ketchup on steak,that is reprehensible. Steak gets the 57 sauce or nothing.
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