I’m slowly becoming more and more enamored with simple foods. And I’ve discovered simple foods generally are created on a triune foundation. Three components that come together to make delicious magic. I want to elaborate on this more at some point and hope to write a full post about it in the future.
I found myself with the opportunity to spend a full day in Manhattan, and I decided while I was there I would eat a couple of copycat items that are attempting to elevate themselves above their inspiration. I found a restaurant that’s making copycat Five Guys burgers, and one that’s making a copycat Chik-Fil-A sandwich.
Continue reading “Manhattan Copycats”
Do you have any Marcella Hazan cookbooks in your collection? If you don’t you should. She is without question the Grand Dame of Italian cooking. Or perhaps I should say she was the Grand Dame of Italian cooking, as sadly, she passed away a few years ago. If you’re unfamiliar with who she is, and the huge impact she’s had on Italian fare in America, please read the wonderful bio/obituary the NY Times wrote just after her death.
If you don’t have any of her cookbooks, you should pick up what is probably her best collection of recipes, “Essentials of Classic Italian Cooking”. It’s chock full of great Italian dishes, of which I’ve made more than a few, and they never disappoint. Plus there’s instructions for cooks of all levels on things like how to make pasta, risotto, and other classic Italian dishes. As well as information about herbs, spices, and cheeses used in Italian cooking.
The other day (and it takes almost a whole day) I decided to make her bolognese for the first time, and what I discovered, is that it’s a dish that’s all about fat.
Continue reading “Marcella Hazan’s Bolognese – A Study in Fat”
Did you know fried pizza is a thing?
Yes, fried pizza. I know it sounds gratuitous, but stick with me. I first discovered it a couple of months ago. I was surprised to learn it’s not new, it’s been around for awhile. And it’s not gimmicky, as though it were something you’d find at a carnival food stand. Trust me, it’s a heck of a lot better than it sounds. I’m even inclined to use the “D” word—delicious—and that wouldn’t be an embellishment for the sake of dramatic effect. In fact, I’d love to see an Albany area establishment create a fried pizza of their own. More about that in a moment.
Continue reading “Pizza Pilgrimage II – Fried Pizza”
On a recent visit to a local chain restaurant, this idiom came to mind:
“Fool me once, shame on you; fool me twice, shame on me.”
We all know that chain restaurants have marketing departments. People that get paid to make their restaurant appear to be someplace you want to spend your time, and more important, your dollars. This is no secret. We’re all jaded by TV commercials, online ads, billboards, etc. But have you realized that a restaurant’s menu is also a marketing tool? Some of it is obvious. Most casual chain restaurants today have very large laminated menus with beautiful mouth-watering photos of the food in the background. There’s also the marketing terms scattered throughout the pages that are obviously attempting to “sell” you.
Continue reading “Bad Chain Restaurants V – Fool me once…”