eG Foodblog: slkinsey - (also Asher, Zebulun and Issachar)

[Dave the Cook]

There are certain temporary physiological effects in the throat that result from eating that are not so great for singing.

Such as a poorly-timed belch?

[slkinsey]

Friday was:

Lunch: All you can eat Indian at a little place in Midtown East. I had copious amounts of onion fritter, raita, some raita-like preparation that included peas, fluffy white rice, chicken tikka masala, lamb rogan josh, and some curried potato and cauliflower dish the name of which I have forgotten. I always regard "all you can eat" as a challenge, and I am fairly certain I ate enough to feed a small village in rural India for 2 weeks.

Dinner: (slkinsey, bergerka and Eric Malson) Started with martinis of Boodles gin and Vya extra dry vermouth at 8:1, gently stirred and garnished with a twist. Then it was carne enchilada tacos, carnitas tostadas, pollo con mole burrito and chorizo nachos washed down with Negra Modelo.

[slkinsey]

Forgot to add that the ferrets had big chunks of pork loin deep fried as described for the beef above. Everyone seemed to like it, although they didn't attack it with quite the same intensity as they did the beef. Pork these days really isn't fatty enough, I suppose, and the texture is a good bit tighter than the chuck steak I gave them on Thursday -- which made it more difficult for them to rip off ferret-sized portions with their teeth. As always, Issachar was the first to tear into his, with Asher taking a bit longer and Zebulun taking a while to decide he liked it.

[slkinsey]

Saturday was a Ronnybrook Farms chocolate milk for breakfast down at the Union Square Greenmarket where I bought many tasty things for the week.

Lunch: Cape Cod Salt and Vinegar potato chips and slices of Spanish chorizo.

Dinner: went to Pampa on Amsterdam at 97th with bergerka, Eric Malson and a friend I shall refer to as "the God of Thunder" for reasons that will remain obscure. Had a nice bottle of Malbec from Argentina... a few spinach empanadas and a few corn empanadas; frites with parsley and raw garlic; bergerka had a wonderful skirt steak, the GoT had a bacon-wrapped fillet (not my first choice of cuts, but he liked it) and Eric and I shared the "mixed grill for two" or, as I like to call it "the gizzard plate" -- this consisted of two skirt steaks, two cross-cut sections of rib, chorizo, blood sausage, kidneys, sweetbreads and intestines... VERY tasty, as I'm sure you can imagine, especially with chimichurri. Chased all of this down with crepes filled with dulce de leche and an apple pancake with vanilla ice cream.

The ferrets had some deep fried pork for breakfast and some deep fried chuck steak for dinner. They really liked the chuck steak because I fied it up while it was still frozen, so it was nice and crispy on the outside and pretty much raw inside.

[Dave the Cook]

. . . deep fried chuck steak for dinner.  They really liked the chuck steak because I fied it up while it was still frozen, so it was nice and crispy on the outside and pretty much raw inside.

Actually, I like this myself, with a sprinkling of good crunchy salt and pepper.

[alacarte]

your ferrets must be the best-fed in the city!

[maggiethecat]

a friend I shall refer to as "the God of Thunder" for reasons that will remain obscure.

Wotan specialist?

Wow. You ate well yesterday. Could you please tell me more about the frites? Were the garlic and parsley (yum!) applied before frying, or presented as a garnish/condiment after frying?

Either way, what a good idea.

[SobaAddict70]

so who wants to go next?

Beans? Maggie? Dave? Bergerka?

Thanks, Sam, for giving us a window into your world. May you and your ferrets dine happily ever after.

Next victim...er, blogger!

Soba

[slkinsey]

Wow.  You ate well yesterday.  Could you please tell me more about the frites?  Were the garlic and parsley (yum!) applied before frying, or presented as a garnish/condiment after frying?

As far as I can tell, it was just fresh frites with raw garlic and minced parsley sprinkled on top. They call it "papas alla provencal." Actually, I think it would work better if they softened the garlic in a little olive oil and then tossed the parsley, garlic (with oil) and frites together. The parsley and garlic would stick to the frites a little better that way.

[slkinsey]

OK, Sob'

Sorry I haven't been keeping up. I've been quite busy with the eGCI coordionator gig and learning enough physics to write my (much longer than I thought it would be) eGCI unit on cookware. I'll finish up with Sunday, just because I thought the food was interesting.

Bergerka was kind enough to bring home some buckwheat flour, so brunch chez slkinsey was buckwheat pancakes with plenty of butter, Canadian maple syrup (with apologies to my New England upbringing), raspberry jam and peach preserves.

Dinner was pork scalopine with mushrooms (dredge pork in flour, brown pork on high heat and remove, dump in sliced crimini mushrooms, add several cubes of frozen chicken stock and the juice of one lemon when the mushrooms start to exude their liquid, pour off the liquid once the mushrooms have stopped shrinking, return pan to heat to brown mushrooms, mix some beurre manié with the mushroom liquid and return to pan, toss in some minced parsley and lemon zest, return pork to pan to warm through); salad of oak leaf lettuce from the Greenmarket; finished the bottle of riesling.

The ferrets had, I think, more ground up whole chicken and some chicken wings on the bone. Asher has taken to sneaking around and stealing his brothers' chicken wings when they are out for play time and bringing them to his "secret hiding place no one else knows about" under the bed.

Now... for the next "volunteer." Your suggestions sound interesting, although Bergerka is probably noa a good choice since we live together and tend to eat the same things. Might be interesting to hear from one of our more enigmatic members... or maybe someone from another part of the country... or maybe someone in the cooking biz.

[maggiethecat]

Might be interesting to hear from one of our more enigmatic members... or maybe someone from another part of the country... or maybe someone in the cooking biz.

Why not a citizen of the great nation separated from us by a common language? Balic? Majumdar? A Scottish Chef? LML?

[slkinsey]

Might be interesting to hear from one of our more enigmatic members... or maybe someone from another part of the country... or maybe someone in the cooking biz.

Why not a citizen of the great nation separated from us by a common language? Balic? Majumdar? A Scottish Chef? LML?

And, while we're at it, I'd like to see the next foodblog all in iambic pentameter.

[maggiethecat]

Oh I have slipped the surly skins of beets

And pulled the quills of many-feathered things...

[slkinsey]

OK, that does it. Maggie just volunteered to do the next foodblog in iambic pentameter. Or, if she prefers, in sonnet form.

Your choice.

[maggiethecat]

OK, that does it.  Maggie just volunteered to do the next foodblog in iambic pentameter.  Or, if she prefers, in sonnet form.

Your choice.

Aren't Vilanelles shorter?

[mcdowell]

Aren't Vilanelles shorter?

If you're going for brevity, then Haiku's the answer.

Food blog, 17 syllables per meal.

[slkinsey]

OK, that does it.  Maggie just volunteered to do the next foodblog in iambic pentameter.  Or, if she prefers, in sonnet form.

Your choice.

Aren't Vilanelles shorter?

Hmm... I suppose it depends on whether you want to write in French or not...

Seriously, though, I think you should do a foodblog in iambic pentameter. It would be fun. Anyone who comments should also have to use a formal meter and rhyme scheme (no limericks allowed).

[Lady T]

Looks like you're up, Maggie. Why, "caviar" is three syllables all by itself...

[slkinsey]

Aren't Vilanelles shorter?

If you're going for brevity, then Haiku's the answer.

Food blog, 17 syllables per meal.

Too easy. As an eGullet literary maven, Maggie should be held to a higher standard.

[maggiethecat]

Iambic pentameter it is. Sheesh. (Not promising quality, here!)

[SobaAddict70]

Heh. Elizabethan literature was never my cup o'tea.

Maybe maggie can change that. We'll see.

Looking forward to it, Lady Smackdown.

Soba

[maggiethecat]

Foodblog: Sonnet I

When I considered how my lunch was spent

Reheating pasta tossed with cheese and mint

(Or breakfast butter spread on toasted rye)

For something fresh and sweet my soul did cry.

So out I dragged the Krups and poured within

Some fruit, eggs, sugar, cream (a tot of gin)

I churned it up, lost in my happy dream

Of scoops of lemon /strawberry ice cream.

A bright blue bowl of tiny new potatoes…

A salad red with radish and tomatoes.

What did we quaff with Tokany veal stew?

Two brimming steins of frosty Pilsner U.

It's hard enough my daily meals to plan,

Shit! Now the food I choose must rhyme and scan.

[slkinsey]

Hee!

If I may make a small request:

So you can keep us all abreast

Of foods you eat, and all the rest.

In a new thread you should invest.

[maggiethecat]

You know, dear Sam, your wish is my command,

So here 'ya go: new thread, just as you planned.

tah duh'

Edited August 8, 2003 by maggiethecat (log)

[alacarte]

holy crap. I thought you were kidding.

I am impressed. My high school English teacher would be as well.