Life's too short to eat bad food - Me

Any sufficiently advanced technology is indistinguishable from magic - Arthur C. Clarke

Friday, October 26, 2012

The Best Meal I Ever Had

Uttered upon awaking at 2 am in a freezing hotel room in the Park Plaza in Toronto.
Me: Will you marry me?
Trish: Uh-huh.

This is the story of the best meal I have ever eaten.

Not the most important meal – that was two nights later, a romantic dinner for two at the Hillebrand Winery. The most meaningful meal was the meal I cooked to impress a girl and set me on the path to cooking. My favorite meal is easy, an authentic Chinese banquet with friends which will be the subject of my next post.

I don’t think I could pick “a” memorable meal. There are too many; with family, friends, loves past and present (The Thanksgiving of whipped cream and juggling wine bottles? Cooking in Catskill with mega chopsticks?) I have had a variety of tasty meals. - here and elsewhere - too many to name.

This was the best.

Thursday, October 18, 2012

Jedi Kitchen Tricks

Alan Stanwyck: You'll be wearing rubber gloves. Do you own rubber gloves?
Fletch: I rent 'em. I have a lease with an option to buy.

I can’t be alone in this.

The first time you handled a chilli (in my case it was when I still spelled it chile, and the only choice was a jalapeƱo) you ignored the advice of every expert and did it bare-handed. Then you touched a sensitive extremity – I was lucky that it was my nose – and you swear to use gloves the next time.  For a starting cook, without much guidance in those days, rubber gloves meant Playtex yellow gloves. Great for washing up, but not very precise when it comes to close-in knife work.

Sunday, October 7, 2012

My Mommys* Brisket

Get Brisket from Lipman's, put on foil, top with a sliced onion and a bottle Kraft Catalina Dressing. Seal foil and bake at 325° until tender.

This is Mommy’s* Brisket recipe, or at least it would be if a copy had been handed down to me. It’s the only specific meal of hers I remember. Sweet, moist and delicious. Served with a bit of horseradish. It is permanently connected in my mind with Jewish holidays and it appears frequently on my table at such times. The leftovers in a sandwich, particularly on challah – da bomb.

Lipman's is a kosher butcher in Brighton, New York, the town near Rochester where I spent my childhood. It is still very much in existence. In fact, by a strange coincidence, the current owner is married to my oldest and best friend Kathye. I like him – not just because he markets beef jerky based on my recipe. To my knowledge Lipman’s is the only independent kosher butcher left in Western New York.

Any sufficiently advanced technology is indistinguishable from magic.
- Arthur C. Clarke

Life's too short to eat bad food -