Just ate a sandwich that - Screams for Champagne - not Persecco - not Blanc de Blanc - real - tight - Brut Champagne - and not just for the flavor - or the cut necessary to balance the sandwich's decadent richness - but expensive champagne - to come up to - what has to be the most expensive "grilled cheese" sandwich I've ever made -
The mind was willing - the body said enough - ergo - left over ice wine on the refrig door -
Weeks passed - BBQ time - Mussels in Vodka Sauce - eureka moment -
Cook in a restaurant - you follow the recipe - Chef says add 1/4 teaspoon of butter - you add 1/4 teaspoon of butter -
Cook at home - you read the recipe - see what's in the cupboard - shop - modify - improvise - amend - by the second or third time you make it - its yours - bearing little or no resemblance to the original -
So it is with Yukon Potatoes on the charcoal grill -
Now - at some local fish mongers - Wild Alaskan Salmon - Wild Copper River - King Salmon - i.e. - non farm raised - non organic salmon -
Much more money - in some cases twice the price of the bland stuff - but taste-wise - indescribable - a factor of 3 or 4 -
Salted a thick piece of Wild Alaskan Salmon for 15 minutes - tossed on the Weber - off the flame - added a HD aluminum foil packet of soaked Hickory chips - half way through - poured a few tablespoons of honey atop the fillet -
Awesome !!!!
In SF for business - right off the plane - lunch at The Waterfront - realtime demo of a restaurant POS - beautiful view of the bay - nice food - no drinks - no wine - have to work the afternoon -
Freshen up at the ultra boutique - Harbor Court Hotel - big lobby - small rooms -
Attempted dinner at One Market Restaurant - menu was over-inspired - nothing of interest - two bottles of wine did not deter us from moving down the block to Boulevard - go with your instincts - it was the right move -
Overall - 3 businessmen in search of full bodied Pinot - we succeeded - 4 times - (3 Pinot - 1 Cab)
Creamy Macaroni & Cheese - it showed up in a feature article in Wednesday's Dining Section - The Winter Cook, Julia Moskin, New York Times, 010406 - only you didn't cook the macaroni !!! -
How absurd - how counter intuitive - how Un-American -
With a giant question mark across my forehead - I did my "mise en place" - sounds like I know what I'm doing - followed the recipe - almost to the letter - leaving out only the nutmeg - Maki hates nutmeg - pasing on the extra dollop of butter - and voila !!!
I'll never boil elbow macaroni again -
Take 350 pounds of crawfish - toss them into a pot of boilding water - add stuff - serve -
Right !!!
Came across a reference - Feeding America: The Historic American Cookbook Project - in Gourmet Magazine -
The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site also features a glossary of cookery terms and multidimensional images of antique cooking implements from the collections of the MSU Museum
68 people ! - Just the two of you !! - How do you do it ??? - Why ????
After 16 years - meticulous planning - super efficient organization - great working partnership - super human skills - desire auguemented by the rhythm of routine - control of choas - i.e. - we have acheived the ultimate Mojo !!!
In Its At My Place - mentioned that I killed the store bought potato salad - threw a few potatoes and heads of garlic into the oven - 100% sell out -
For Larry - who pinned me against the wall for the recipes - and anyone else within cooking range -
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