Al_Dente

I love my Le Creuset. It cleans easily, and is virtually non-stick. As for putting it in the dishwasher, I wouldn't think that would be a problem except for the weight of it. It's so sturdy, I think you could put it in your washing machine if you wanted It comes with a 99 year warranty-- I plan on putting it in my will!

I have tagged the next victim. The lucky winner is: gsquared I'll write a couple of closing things about my blog and my dinner at China 46 in NJ tonight. Mike

Heading back around noon tomorrow. It is soooooooo freakin cold here. Yikes. Might head over to Hoboken for lunch somewhere.

Sorry for my sparse postings, my back got in the way earlier this week (it's much better today), and I was on the road to NYC and wandering around NYC today. I've been following the burger club postings so my friend Jon and I went to Blue Smoke for lunch today. Had to order the burger of course. I really liked the onion brioche, and it was definitely a juicy hunk of beef. I would have preferred a bit more char on the outside and it seemed a bit over-molded rather than barely held together which I prefer. I thought the restaurant had an attractive open feel, and the service was pretty good. We then wandered through China Town (we were a little lost). This was fortuitous as there were some Chinese New Year celebrations going on. I picked up a packet of those paper firecrackers you throw at the ground to scare the hell out of Jon's 16 month old sons when we got back. Of course they seemed entirely bored with the loud pops they made when we returned later. Then we headed over towards TriBeCa. Jon wanted to go to DeNiro's joint, but it didn't open until 5, so we killed time at a couple of bars near by. When 5 rolled around we headed in to the TriBeCa Grill, but Bobby D wasn't there. We sat at the bar anyway, had some Riesling, a seared foie gras with braised short rib ravioli and wild mushrooms, and a cheese plate with Garrotxa (a hard goat's milk from Catalonia), Capri Log (a soft goat's milk this time from Massachusetts), Roomano (an aged gouda with a slight caramel like flavor), and one of my favorites, Roaring Forties Blue from Australia. We both really enjoyed the Roomano (and yes, that was how it was spelled). Now I'm back in Jersey City babysitting the sleeping boys while Jon and his wife get some dinner. When they return, I'll probably head out for a bit. Maybe over to Hoboken. I've never been, so if you have a suggestion for a good bar near the PATH train in the next couple of hours, let me know.

I'm still having trouble remembering to write 4701 on my checks.

Try the Pulled Pork or Ribs too. They're very good too. Yet another reason to go. I'll be sure I'm good and hungry!

Don't pout Al -- I'm sure heracidal was referring to HIS post, not your blog....we're all enjoying it. So, what's for lunch today? I figured that was the case. I was just being pathetic-- my back is making me moody Lunch. Hmmm. I'm at home again-- not in the office. I think kabobs might be the way to go. There is this little hole in the wall place behind my apt building that makes some great stuff. I believe I'll order from there. How much do my blog readers know about beer? I had an unusual one last night-- a Spaten Bock. I thought Bocks were supposed to be dark, but this was amber, and a light amber at that. It was delicious though-- had 3 just to make sure

What are your NYC dining plans? They're wide open. But I thought maybe a Blue Smoke burger on the burger club's recommendation would be good. Yes? Schnitzel was even better than usual. Nice and crispy and pounded thin. Though I caught a glimpse of my ex-gf parking her car nearby as I found my parking spot. Almost ruined my meal. But I managed to stay strong. I'll try to write part II tomorrow at work. Then give updates from NYC though the weekend including a part III if neccesary. Hope everyone had a fine dinner this evening. Oh yes, Cusina-- yes I tend to go toward Italian, or at least Italian style. I love making a good red sauce. But I also incorporate other ethnic styles. I'm all over the place. Good night boys and girls, Al

I'm off to Cafe Europa on King St in Old Town Alexandria-- just a few blocks from where I live. The place isn't fantastic, and has kind of a divey atmosphere, at least at the bar where I usually eat, but they make a mean wiener schnitzel, and have some good german beers on tap. Just the thing for a cold night. I'll have to write Part II tomorrow. Sorry to keep you in suspense. I'm sure you're on the edge of your seat. Then off to NYC. If I can make it there, I'll make it anywhere.

Since you have to avoid alcohol, what about short ribs braised in coffee ancho chili sauce? I made these two weeks ago and they were outrageously good. I saw that recipe and was going to try it but I didn't have the list of ingredients with me when I was shopping, so I had to wing it. Next time!

Where exactly is the soup nazi anyway? I'll be in NYC this weekend and given the weather, some killer soup would hit the spot.

Absolutely. Try to find something good quality though. The stuff at Whole Foods in the cartons is good. Or make your own!

Braising is more of a weekend hobby-- helps to have plenty of time. It's a good method for a dinner party, since you can get started early on it, and you'll have some flexibility in timing-- you pretty much can't cook it too long. Did you use tomato paste? Anchovy paste? What kinda tomatoes? You're also going to get more flavor with the short ribs with the bone and marrow and all.

Thanks for all the exercise lesson offers. I have a few that give me some temporary relief. And the frozen peas have helped. I'm back in the office today, so I hobbled over to my closest option for lunch-- SoHo's. For a cafeteria kinda joint, it isn't horrible. They keep it clean and seem to keep the dishes rotated pretty well. I had some watercress with sesame seeds and oil, spicy meatballs, and some cheese tortellinis. I try to avoid the place typically. It almost seems they have some kind of protein/carb substance in the back that, through the use of molds, presses, and dyes, they make this mystery substance look like food-- and more or less taste like it too. Part II of my story tonight.

How bout like this?

Ribena, that's it! Indescribably horrific. I'm gagging thinking about it. We really need a smiley available to indicate serious yuckage.

I can almost fathom this being good. Especially if you replaced the pimientos with some minced fresh jalapenos. And make the White Kernel and Yellow Kernel FRESH.

I'd like to have that! For some strange reason, a complete mystery to me really, I often liked the foods I picked up in parking lots before the shows. In fact, I'd devour them like I hadn't eaten in days.

Out of a can?

A Brief History of Al Part I-- The Early Days I was born in 1966 near the Catskill mountains in NY. The first few years were fairly dull culinarily speaking. In fact, I don't remember a single meal. As the years went by, I do remember taking an interest in cooking-- at least in the sense I found it interesting to watch. I think I liked the "magic potion" aspect of it (and still do). A little of this, a little of that, eye of newt, and voila, spaghetti and meatballs. The home cooking I had was unadventurous and repetitive. My father was very budget minded, so I think we had more or less the same thing every week (i.e. liver and onions on Tuesdays, fish on Friday). We had a lot of family in the area including my Sicilian Uncle Frank who was the only real deal Italian in the family-- so I got a little exposure to what I still think is one of the best cuisines on earth. We ate often with our extended family, but I don't recall anything standing out. The times where food did stand out were when my parents would have a dinner party for friends at home, or the few times we'd go out for dinner. This was the early to mid seventies, so of course, I remember fondue. If I recall correctly, my mom did a pretty good job with it-- one pot with the sharp nutty swiss cheese, and another with hot oil. They would even do a little wine tasting. I also remember an Italian restaurant we went to on special occasions with my grandparents on my dad's side. I would often get the linguini with white clam sauce. This is the first "grownup" dish I remember really liking-- after all, it had wine in the sauce. So sophisticated... We then moved to England for about a year. I hate to subscribe to stereotypes, but I recall gagging a lot on my food. Lotsa grey boiled vegetables, horrible meats, greasy breakfasts, and this one god-awful juice my mom kept buying over there. I think it was made with currants? Ugh. (Disclaimer: before all the UK eGulleters get on my case, I'm happy to say I've since been back a couple of times and had some fabulous food). I also remember staying at a fancy hotel in London for a couple of weeks when we first arrived and eating every meal in their dining room. Invariably we had the same stuffy French waiter who clearly had disdain for taking food orders from children-- "I suppose miseur would like the CATS-UP with his potatoes?" (Another disclaimer: I've since also been to France and found that this waiter was by no means typical, some are much worse). Not much to say other than the above about my childhood. Even if my mother had the money at her disposal and the inclination, it wasn't as though she could have walked into a local grocery store and picked up some exotic spices, fresh seafood, or, I imagine, even a good bottle of EVOO. But I was always encouraged to try new things, many beyond what a kid my age from that era, area, and background would have tried and even occasionally liked-- bleu cheese and oysters come to mind. And the feeling that good cooking was a kind of alchemy stuck with me, and eventually got me to try turning a little lead into gold myself.

Okay, enough about my butt. I'm going to try to sit here, if my back allows it, and write up part I of Al Dente's Gastronomic History. Meanwhile, having just gotten "back", from the chiro (the crack house), I found a non food use for a food item. Using a belt, I have a bag of frozen peas strapped to my lower back. It's quite a look! Any (non x-rated) uses for food other than eating?

Actually, it was given a spice rub and smoked for about 6 hours. The pic kinda makes it look burnt, but it wasn't really quite so dark in real life. I've prepared my butt 5 or 6 times now for various events, and each time gets better.

Don't know the logic behind the rat, but here are some interesting websites: Rat Wisdom More Mouse-like A Little Rat History

Got another brave volunteer-- this one from South Africa.