When I was growing up in Philly, the corner butcher shop was a neighborhood mainstay. It has since been replaced by agribusinesses producing hormone-and-antibiotic injected Frankenbeasts. It feels great to purchase meats that have the flavors that I remember from my childhood.
The key to a beautiful Pho is the broth. Even if I hadn’t learned that later, it’s something I knew intuitively; the aroma was intoxicating, fragrant, and heady.
So, yes, I do enjoy most of the programs on Food Network. It’s just that the occasional anomaly that is Cutthroat Kitchen is like the rotten apple. Or rotten egg. And stinks just as much. No, worse.
Now this combination is the essence of food and wine. This why people over millennia have embraced the combination where each one complements and lifts the other, making the whole far greater than the two individual parts. Kinda like 50+50=150.
I had planned to videotape the entire event only to discover that the SD card wasn’t in the camera. So much for photographic memory. I had no film.
Apparently Food Network has enough commas in the paycheck or enough contract lawyers on retainer to make that little annoying trait called self-respect irrelevant.
This is the time of year when the words “hot soup” can cause a smiling physical reaction. Even in Las Vegas it’s very cold (25°F when I left for work this morning), and the vision of curling up with a blanket and a bowl of hot soup is oh so comforting.
Jocularity aside, I was surprised at what I already knew, what I learned, and how I applied it in the final. I rock, frankly. And so I decided to celebrate.
Every now and then I decide to get all cheffy and do great stuff. This Monday night, Veterans Day (Ooorah), was one of those days.
I’ve also discovered that dried pink grapefruit peel (recipe experiment) has the fragrance of “cat pee” which I find so appealing (no pun intended) in Sauv Blanc.
Well, when I went to get the “sponge” to start mixing the other ingredients, I was greeted by the dough equivalent of Godzilla.
The first thing I want to do is to explain why I’m on a soup roll. It began with the