Caviar, Friend or Faux?
Throughout history, people have tried to turn lead into gold, either in actuality or metaphorically. When we think of Welsh Rabbit (melted cheese), Bombay Duck (dried fish), or Scotch Woodcock” (chopped hard-boiled eggs and cream on toast), it’s usually a rare … Continue reading
Spring: An Old Man’s Fancy Turns to Thoughts of Mushrooms
I never believed that whole equinox thing — spring never arrives in March in the Hudson Valley. For a time I thought April first (opening day of trout season) was the real first day of spring, but that, invariably, was a cruel joke for flyfisherfolk. … Continue reading
MASTER CHEF GIANNI SCAPPIN: CUCINA
“All the food was simple. And I don’t mean easy or dumb. I mean that for the first time, I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way … Continue reading
Preserving Food, Preserving Culture
Humans are not the only species that saves food for leaner times. Some animals simply build up their fat reserves. Some hide their surplus food in places where they can access them later. Only a small number of species alter their … Continue reading
My Dinner With Zal
Did I ever tell you about my day with the late Zal Yanofsky, former lead guitarist for the Lovin’ Spoonful? Decades ago, long before I was the upright citizen you see today, I was a struggling young illustrator/designer, living in an empty apartment in … Continue reading
Mayo on a Burger?
Let me say – right up front – that I’m against it. On principle. “What Principle?” you ask. The same one that tells a Chicagoan that it’s just wrong to put ketchup on a hot dog, but sport peppers, bright green relish, and celery salt are de … Continue reading
St. Even’s Challenge
As night closes in around our virtual campfire, let us hearken again to the days of yesteryear, when giants strode the earth and men were men — even if they looked like women. Long, long ago, in a tiny hippie-infested hamlet ninety miles north … Continue reading
Roquefort cheese has been made in the caves of Combalou, Roquefort-sur-Soulzon, at least since Gaul was occupied by the Romans — Pliny the Elder spoke highly of it, and – while he liked his food —he was not the sort who normally gushed gourmet … Continue reading