Wednesday, December 27, 2006
On New York City Restaurants, Part Two
ONE OF THE 100 THINGS YOU MUST EAT BEFORE YOU DIE
The visiting dignitary, my niece, was also up for New York delicatessen. She is now more interested in delicatessen than she ever was before because her boyfriend happens to be Max Protzel, scion of the Protzel delicatessen dynasty of St. Louis. Protzel’s is “the” Jewish delicatessen in St. Louis. I don’t think there are any others. These days, Max runs the deli that his grandfather founded. And his specialty is corned beef. I must say it is superb corned beef that the deli cures itself, and that is at this very moment in my refrigerator waiting to be devoured for lunch today – on good New York rye bread, of course.
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Tuesday, December 26, 2006
On New York City Restaurants, Part One
BIANCA FOR WONDERFUL BOLOGNESE FOOD
I have to say I am a very good Italian cook. But you knew that. So, with the exception of pizza, I hardly ever think of leaving the house to eat Italian. As you must have heard me say many times, I would certainly never leave the house for just a bowl of pasta. I can make pretty good pizza, too, but not as good as a good pizzaiolo (a professional pizza maker) in his professional oven -- wood-burning, brick, whatever.
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Tuesday, December 19, 2006
Happy Chanukah, Merry Christmas
Happy Chanukah, if the greeting applies. Merry Christmas, if that applies.
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Tuesday, December 5, 2006
I Love Puglia
Puglia grows in abundance the three staples of the Italian kitchen and table: Wheat, wine, and olive oil. Given this plenty, it is ironic that it has no ground water. All of its potable water is either rain water, collected in cisterns, or water that is brought into the region by aqueducts from the Apennine Mountains of Avellino in the neighboring region of Campania.
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