Thursday, January 19, 2006

1/5 to Present

  • Pasta with meat sauce (no ground beef). I made this the other day; it's good and easy, though it takes at least an hour. Take a piece of beef or veal on the bone (shank is best, but I used short ribs) and brown it in olive oil in a pot. Then, make tomato sauce in that pot in the usual way, cooking some garlic, onions, carrots, and tomatoes, and stirring occasionally. After about an hour, take out the meat, cut it up, throw out the bones, and put it back in the sauce. I'd give details, but I don't want to plagiarize the wonderful Mark Bittman, whose only fault is that he doesn't like ketchup.
  • Fusion Crepes on the Bowery near Grand St. The pancake is French; the fillings are not. I had a Nippon Ajo (formerly known as Nippon Deska--the proprietor told me that someone who actually knew Japanese corrected him), which is mushrooms, tofu, seaweed, Japanese barbeque sauce, mayo, and bonito flakes. It was weird enough that I didn't like it till the third bite or so. After that it was delicious. Get it without mayo, though. See also the Gothamist's review.
  • Lard. Jeffrey Steingarten, who has no faults, says that lard is better for you than Crisco and no worse for you than butter. I demand apologies from everyone who laughed at me for saying that. (I probably shouldn't demand apologies yet, since Mr. Steingarten gives no source for this fact.) I will experiment with lard in Hungary.

1 comment:

sam said...

I just hope you didn't get your blog/dress on sale... I paid full price for mine, and they wouldn't throw in the alterations!

Anyway, let me know how the lard (and fogas) experiments go! Bring us back a pike-perch!