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Posts Tagged ‘Food’

Caturday Night Fevah

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Well rounded bagel with

Cream cheese and sable

Green capers and onions (red)

No fish tale nor withered nasturtium bud

Considers this swallow their bed.

Hanatsubomi, hanayu? Yuzu you are, till eaten.

As farro! O farro!

Creeps into lasagna

(Ancient as Zeus’ old bolt)

Kakigori clouds delicately

Fall freezing

And the soft bun’d hot dogs onion-ly emote.

There was a river!

It was the Hudson

But I saw my friend’s face before it

Biting bright Bowery pickles

Always quite crunchy and

The fat strudel of poppyseed  can hardly be

Grumpy.

Let not my food love be called idolatry!

Since all edible, these bites and baubles be.

Three themes in one

My love is

I bid you

Each

A bite,

A swallow,

A ruminative

Chew.

………………………………………………………………….

There you are, Sonia, per your request – my love letter to the happy New York foods! 🙂

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A sable special at Murray’s bagels

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A box of wagashi, including one like the one above

Cover image of La Cucina Italiana for June, 2009

Farro lasagna

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Kakigori which froze my tongue so much that when I talked near the end of it I sounded drunk

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Hot dogs with lots of ‘Greek-style’ onions and papaya drinks

Waterfront dining above at SouthWest

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Katz’s and the ever-so-gently pickled pickles are so good

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Hungarian Pastry Shop

And last but not least, a link to the menu at Henry’s End.

How many days was I in NYC?

(Not enough!) 🙂

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Lots of people have food fears lately. With good reason, too. Once in a while there are outbreaks of nasty things that do immediate damage within our food systems. Our fast foods and convenience foods are loaded with tricky ingredients that apparently make people unable to stop eating them while slowly their weight ballons and their health may be affected. Even organic foods are tricky – they might come from a factory farm and still be ‘organic’ but what the USDA calls organic and what other people call organic may be different. Local foods are fine as long as the grass-fed cows are not pastured with the free-range chickens (although it makes a pretty picture for sure). And if you don’t know why, then there is yet another thing to find out about and be scared of!

How to decide what food to trust. There are many opinions. So many ways to sort this out that even that can be frightening.

I’ve decided to take things into my own hands. For a long time I’ve known something about fear and trust. And what I know can be boiled down to a few words, which it could be you’ve heard before:

“I’ll trust him as far as I can throw him.”

Absolutely. There is meaning in that phrase. When someone says that to me, there is no question in my mind as to ‘what it means’. It is clear and decisive. And there is methodry involved, scientific methodry. Throwing.

I decided to test some new foods from the supermarket today, compared to some I already buy, to see how far I could trust them. Who knows. It might be the packaging full of chemicals. It might be chemicals in the growing process. It might be the way the corporation is run. It might be the caloric content. It might be the way the food has been treated. It might be gluten in excess or sugar there’s always sugar or worse some sugary thing made from corn. I need to find out what I can trust.

I walked to the playground nearby to conduct this test, so that the foods would all be calm and content, pleased to be in a joyful childlike environment. And I started throwing.

Each throw was the same. I used the same amount of strength and stood in the same exact place. And here are the results:

The little frozen challah breads came in as the clear winner in trustworthiness since they could be thrown the furthest. Next it seemed as if the asparagus and the honey bear honey were a tie, though the asparagus was right in the center unafraid of the test and the honey bear honey sidled off to the left a bit.

Lamb chops, banana leaves, and granola were somewhere in the middle. Trustworthy but apparently worth watching a bit, just in case they try something.

Last was the tofu. It did not go very far. Distressing, for tofu always presents itself as one of the foremost trustable foods. But then again, it often is like this. Underneath the bluster of loud ideology can be found some pretty big cracks if one chooses to look.

I hope this scientific method to determine if your food fears are justified helps you as much as it has helped me. Please send in your own results from any testing you may undertake.

It’s just one way of making the world a better place.

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Picnic!

Is there ever a time when a cloth should not be spread out on the grass, after carefully kicking away the small stones and bits of leaves and tiny branches, hoping that for once, for only once – the laying-about will be as comfortable as seemingly promised, the food will not spill sideways or be attacked by bold wild flying insects, the wine will not spill on the shirt-front?

I don’t think so. It should always be time for a picnic, and I’ve been invited to one!

Louise at Months of Edible Celebrations is having a picnic, and the table has started to be laid. Are you curious to see what everyone is bringing? I am! And luckily I’ve got a list. Here’s what we’ll be eating:

Apple Pie with Dutch Crumb Topping from Miranda

Buttermilk Spice Cake from Mary

Chocolate Cherry Pie from Janet

Dilly Potato Salad from Gloria

Election Day Cake from Erica

Fruit Cocktail Meringue Pie from Erica

Gluten-Free Upside-Down Cake from Dia

Hangar Steak with Chimichurri Sauce from Stacey

Ice Cream in a Bag from Marjie

My gosh, what a lot of food! Incredible! Louise asked me to bring something I often seem to talk about.

Jello. Haute Jello.

It was kind of her to ask me to bring this, for it really is only an idea. No recipe. Just a silly poem and a picture. But my goodness, what a lot of recipes from this picnic! It’s best if I just bring some hot air, don’t you think?

The food looks great, everyone. See you at the picnic!

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The sturdy letter ‘A’ starts the alphabet and so we must begin with sturdy things. For a piggy alphabet ‘angel’ will not do. Instead we must go straight to ‘animelles’. Animelles are a part of the piggy but not a part of the sow. But more on this later, perhaps. It has been a difficult task to write a piggy alphabet after the virtuouso performance by Suzy Oakes of whatamieating.com shown in the sixth comment on the previous post. But here goes:

A – animelles

B – brawn (follows along nicely after animelles)

C – caul fat which I love or crackling bread which I may love even more

D – devilled, which is a method of cooking pig’s feet

E – et tu, brute which is what you should say when you meet a pig

F – fidget pies

G – gelee

H – humorous, because pigs are

I – intestines

J – James. Jane Grigson writes that ‘This bland combination of pork, prunes, cream and the white wine of Vouvray embodies what Henry James described as ‘the good humoured and succulent Touraine’.”

K – kidneys

L – lights and lungs

M – mesentary

N – nose ring

O – O! O oO! O! is the common sound made by someone the first time they taste a whole roast pig.

P – Pen

Q – Quiet, which a pig is not

R – Rooting

S – St. Anthony, the patron saint of sausage-makers

T – Tourtiere

U – Urban Foragers which is what pigs were, in the streets of New York City back in ‘olden times’

V – Vauban, who at one time calculated that in twelve years ‘a sow could accumulate 6,434,838 descendants

W – Wienerbeuscherl

X -Xanthippe, who married Socrates who wrote “It is better to be a human being dissatisfied than a pig satisfied; better to be Socrates dissatisfied than a fool satisfied

Y – yippeee! is the appropriate response when good barbecued ribs appear

Z – zabaglione is an excellent dessert to eat after roast pork.

Yes, the pig took wing. It was a stretch, but the alphabet is done.

Charles Monselet has a poem for us!

For all is good in thee;

Thy flesh, thy lard, thy muscles and thy tripe!

As galantine thou’rt loved, as blood pudding adored.

A saint has, of they feet, created the best type

Of trotters. And, from the Périgord,

The soil has blessed thee with so sweet a scent

It could have woo’d Xanthippe, all her anger spent

To join with Socrates, whom elsewise she abhorred

In worship of this lord

Of animals, dear hog: angelic meat, say we.

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Pigs, Unblanketed

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What is a pig, as far as food goes? The alphabet pertaining to pig in Bruno’s Cantus Circaeus is more esoteric than practical, for most purposes. And rather unkind, too! My own philosophy of pigs is much like Grimod de la Reyniere’s.

Everything in a pig is good. What ingratitude has permitted his name to become a term of opprobruim?

Therefore, it is imperative to have an alphabet to remember him by. I’m not aware of any pig alphabets, so we’ll have to make one up! At least we’ve got a start, from the chart posted above.

B – Butt (and Bacon!)

C – Chop

F – Feet (also known as Trotters)

H – Ham (also Ham Steak)

J – Jowl

R – Roast

S – Sausage (also Spareribs)

Lots of letters to go. Can it be done?

Some inspiration, from a man named (of course) Charles Lamb:

He must be roasted . . . . There is no flavor comparable, I will contend to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called – the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance – with the adhesive oleginous – O call it not fat! but an indefinable sweetness growing up to it – the tender blossoming of fat – fat cropped in the bud – taken in the shoot – in the first innocence – the cream and quintessence of the child-pig’s yet pure food – the lean, no lean, but a kind of animal manna – or, rather, fat and lean (if it must be so) so blended and running into each other, that both together make but one ambrosian result or common substance.

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