Pages

Dave and the Drag Queens

Dave and the Drag Queens
Bread - The Staff of Life

Sunday, March 27, 2011

THE MEN YOU


I consider myself a wordsmith. I love finding a new word and researching it to discover its meaning and sometime origin. I love to hate finding a misspelling on a menu when I go out to eat. I can usually find one. I recently have visited a local new high end Italian place where I caught a couple.

The French Onion Soup was made with Camelized onions. - Apparently they rubbed the onions on the humps for flavor. I asked the waitress if these dromedaries were African or Egyptian. In other words " One Hump or Two " ?


Chicken Cacciatore was printed as Caca..... ; which loosely translated means chicken shit. I passed on that one.


The word Ristorante was spelled three different ways, from being etched on the front door to the menus.


On the specials board they advertized Prong Shrimp, which were really just a jumbo shrimp cocktail offering from the raw bar. I guess they were trying to say prawns, which generally are freshwater shrimp. If you order these be cautious not to prick yourself.

I recently read a banquet menu that stated "free hors will be served" I am glad someone is footing the bill.

A pre-packaged product at a local bodega : Breakfast Supper Burrito, this product was made with Sassage, Harsh Browns, Ham, Eggs, and Cheese. The weiners are made with extra ass and a little sage. While most spuds are duds these taters are pissed. Now you can have your midnight snack at noon.

On some "Chinatown Menus"

- Chicken Anal Sphincter Stew. Served still quivering, no more- no less.

- Hot and Spicy Dick Heart - Under poultry, Starring Mel Glibson.

- Garlic Softshell Crap - At least its softshell, I hate my crap crunchy.


While having lunch in Albany with my buddy Rod several years ago we encountered a deep fried perch sandwich served " fresh from the sea" . I took advantage of that opportunity to ask the server: " Is the shark steak harpooned or caught in a net?" She went to check with the kitchen, she has still not come back.

How about Dreaded Veal Cutlet ? Are you hesitant to order or is it cooked Rastafarian style?

Scared Salmon with Lemon Butter ? Don't be afraid it has Omega 3.

Candid Yams- At least they are On-ist.


Granted, some non English food items can be difficult to spell. But there are resources.


When I opened Lighthouse Catering in Willimantic I picked up a copy of the Food Lovers Companion. This became a staple in the next several kitchens. Today however the internet is your resource for correct spelling of all food items. Do you have a recent or favorite menu typo ? Share....


"Sex is good, but not as good as fresh, sweet corn." ~Garrison Keillor


I WISH YOU ALL THE BEST. TFN

Thursday, March 17, 2011

Dads Rock


Nomadders - It is a warm sunny day in Virginia. Saint Patrick has smiled down upon us and blessed us with fine weather. I feel fortunate for this. The homestead is filled with the sweet , aromatic scent of simmering corned beef. The ears are filled with songs of the Wolfetones, the Chieftains, Van Morrison, Tommy Makem, The Clancy Brothers, and the Pogues.
If you know the Pogues, excuse his teeth he's been working on them.
HAPPY SAINT PATRICKS DAY TO YOU ALL !


God Bless your culture and heritage no matter -Irish or other.

Our patron Saint drove the nasty snakes from Ireland. With my blog today I would like to drive the love of your ancestry into your hearts. Irish, Italian, German, American Indian, Polish, - wherever your people hail from … celebrate that… that place…. that culture… that food.

As Crosby, Stills and Nash say Teach your children …. Teach your children well.
I know where my mother's people come from. Within a mile >>> Do you ? Do your children know where their grandparents and great grandparents come from ? Does your son or daughter know what your national dish is ????

Brazil - Feijoada, Norway- Farikil, Germany- Sauerbraten, Greece- Moussaka.

Can those children do a national dance or sing a song from their country of origin ?
Listen up… We are all American, tried and true. But this country was built on religious and cultural freedom. Figure it out, and share it with those with those to whom it matters. I truly am blessed to be who I am and where I am from. I cherish that. I share it with my relatives and children. Love who you are and love those who are like you. Love those who are not like you more.

UD says his dad used to frequent an Italian place that would serve corned beef parmagiana. The Randazzo brothers ran this place. Joe and Phil. It was in Milburn L.I. . Another neighborhood place.

Lets salute the dads out there. Keep in mind- Dads are far from perfect. We try our best
v Eugene
v Ernest
v Donald
v Edward T. 1 and 2

Let's ask the Dads to carry on the traditions. I love you all. Keep the faith.

Noooooooooo Madddddddd


Tuesday, March 15, 2011

Happy St. Patricks Day- Corned Beef and Cabbage


First lets cast any off any images of Mom or Grandma dumping all ingredients in a huge pot and simmering for the day. Each component has it's own adult swim planned to assure doneness without ruining the specific texture and taste. We must begin with a good cut of cured brisket. Flat cut is preferred and just because you are boiling the product does not mean you should get the cheapest brand available. The week before you will see signs for sales. Don’t be afraid to spend a few cents more on a brand that you see all year long. If you are fortunate to live near a meat distributor or one of these "old school " butcher shops that have popped up give them a try to see if they do their own curing.

This is for a cured (brined) raw corned beef. The meat will lose up to 30 % weight in cooking time, so adjust accordingly. 4-5 ounces of meat per person for the first run. 3-4 ounces of meat for sandwiches later on.
· 3-5 pounds corned beef brisket with spice packet
· 10 medium whole white potatoes peeled and soaked
· 3 lbs whole large carrots, peeled and cut into 3-4 inch pieces ( long on the bias)
· 1 large head cabbage, core removed cut into small wedges
· 1 tsp. whole peppercorns
· 2 tbs. pickling spice
· 1 large onion chopped
· 6 cloves fresh garlic rough cut
· 2 whole bay leaves
· Caraway seeds ( optional)

Fill a large pot with cold water. Add corned beef, spice packet, onion, garlic, pickling spice, pepper corns, and bay leaves. Bring to a slow boil and reduce to a simmer. Simmer uncovered for 45-55 minutes per pound of meat. When meat is firm but tender remove and place into shallow pan and cover with some broth. Skim broth to remove fatty scum. ( yes I said fatty scum) Keep the pan covered tightly with foil until service. Place potatoes, and carrots into pot and top with cabbage. Cover and simmer for 20-25 minutes or until potatoes are fork tender.
Serve all components separately. You can mix the carrots and cabbage. Toss caraway seeds to taste over cabbage. A little melted butter and fresh parsley over the potatoes never hurt anyone.
Serve with a hearty rye bread and whole grain mustard sauce.
Whole Grain Mustard Sauce

4 oz Maille or another whole grain mustard
3 oz corned beef broth
a couple of dashes of Worcestershire sauce
1 ounce Guinness
Combine all ingredients, serve warm.

So Meg's question was how to keep the corned beef hot and serve it sliced without it drying out. Slice the corned beef on a bias against the grain of the meat. Reassemble the briskets intact (the whole corned beef) sliced. Place the whole sliced briskets into holding pan. Ladle over enough broth to cover 1/3. Get everything done and into covered chafing dishes no earlier than 1 hour prior to chow time. Keep them on warm and tightly covered until service. If using sternos use only 1 per pan. The meat, sliced but whole will keep the moisture in the product. Meg we wish you and yours in Williamsburg a Happy Saint Patrick's Day.

Sláinte - TheFoodNomad

Tuesday, March 1, 2011




Food of the land, Land of food. Foodography , or the study of who eats what - where.
First off I am a neighborhood guy. I love neighborhoods. Mostly small enclaves in cities where people live, work and eat. These neighborhoods allow small business to prosper. I hear there is a "walkability " factor for young couples searching for places to live of late. Or better put, how much of what we need can we get without ever starting the car. What a great concept. It is truly old school. I also love the culture and history of food and the stories of how the people settled where they landed and made the most of what they had available locally. From these stories and this history grew the great Pizza Shops, and Delicatessens, Taverns, Coffee Shops, Diners, Restaurants, Markets and Butchers of our Grandparent's day. I love a neighborhood place. It seems that as we evolve these sweat equity businesses get fewer and further between. Pizza Uno, Fridays, Olive Garden and Starbucks and the like have crushed the small business. Where did the local guy go ? They are still out there toiling and putting out great food, some of them for many years. Time tested recipes and methods handed down for generations. A meat sauce cooked low and slow with caramelized beef neck bones simmered right in the sauce. A German Potato Salad made old style with ALL the drippings from the bacon for the dressing. Fresh mozzarella and house made marinara sauce seasoned with no salt because the fat guy making the sauce sweated so much that the perspiration seasoned the sauce with enough salt from his brow.

THAT’S WHAT I AM TALKING ABOUT !

My neighborhood in Cypress Hills - East New York was chock full of these neighborhood places. The neighborhood was sliced into sections by the El ( elevated subway) that was the J. The J train that tore through the streets like a screaming, sparking dragon suspended on steel and concrete columns. This neighborhood was chock full of characters, stories, crimes, passion and good eats. I recall as a kid being sent for a haircut with $3.00. I chose to try the three local pizza shops in a one hour period to see which one had the best slice of Sicilian. I then went to my friend Gaspar's house and borrowed a pair of scissors and proceeded to butcher my bowl cut to cover my crime. A food critic was born. Rita was not happy.



The London Squire- Fulton St. seafood place with the first lobster tank I had ever seen in my life. They had a counter where you could get fried shrimp with real tartar sauce.



Getzlemans Deli - Fulton St. on Fulton street between Crescent and where nothing came in five gallon buckets and the salads were made by folks elbow deep in mayo and vinegar. My brother-in -law Richard got me my second job there stocking shelves at 13.



Longs Ice Cream Parlor - a full counter - and booths in the back- killer Jukebox-owned by the Long family who were local politicians and whose kids I went to school with. A great burger - good fries and a milk shake where they left the stainless mixing glass at the table.



Jacques Pizza- where you could get 2 slices and a small coke for $1.00 and get 20 cents change to land some zeppole for dessert. ( 1977-1978 )



Joe's You Got It All- on Jamaica Ave next to Cypress Pool had the wooden summer doors that opened out onto the Avenue and a full L shaped counter. The real deal. Grab a cup of coffee and a buttered hard roll before you catch the J train. Or get a grilled cheese at the counter with a cup of real tomato soup.



Bruno's - Italian joint on Jamaica Ave toward Richmond Hill. My mother ( God rest her soul) must have went 100 times and always got the Veal Parmigianino. House rolled pasta and fresh baked bread.

There was a German Butcher on Nichols Ave and Etna St. I vividly remember the huge man behind the counter with the blood stained apron. He would ask as he sliced the cold cuts " sonny vould you like a piece for your hand ? "
I always said yes.


So maybe this blog has morphed into MY neighborhood places, which is OK because they are worth the mention .
I bid you all a farewell and be well.
Next up the perfect Corned Beef and Cabbage Dinner.

TheFoodNomad