I think I can say with a high degree of confidence that I ate better than you did last night, thanks to The Wife’s cooking of a new recipe. I am now well on my way to becoming a big fan of squash. I never cared much for them until about a year ago. Share This PostDown the rabbit hole….
One of the towns adjacent to the one in which I live is called Hamburg, NY. A bit of the local lore of that particular burg is a claim that their town is the site where the quintessential American sandwich, the hamburger, was invented. This guy says this is false, and that the hamburger as we know it today was invented by the guy who started the White Castle chain. While I don’t have much emotional investment in our local claim to have invented burgers, it does disappoint me that the thing was birthed by White Castle. That would beDown the rabbit hole….
I mentioned a while back that The Wife and I decided to use some Christmas money to strike one item from our long-term wish list: the KitchenAid mixer. So far we’ve used it a number of times, and it’s just a wonderful, wonderful thing. It’s totally worth the loss of a significant chunk of our counter space. (In this apartment, we don’t have a lot of counter space.) Not only does the mixer allow us to avoid the sore-arm syndrome that comes with using a hand-held mixer for more than two or three minutes at a time, but it allowsDown the rabbit hole….
Ahhhh, the Pizza Wars are starting again! Initiated by this site (which I saw on MeFi, but hadn’t got round to blogging yet, and which is as of this writing down because it got FARK’d and BoingBoing’d and MeFi’d all in the same weekend — but mirror links are provided there) wherein some fellow relates his obsessive effort to produce a New York City-style pizza, Alan and BuffaloGeek take their shots. Says Geek: However, there is nothing we disagree more vehemently on than the definition of good pizza. As you know, Pundito is a a fan of thin crust NeapolitanDown the rabbit hole….
Lynn Sislo appears to have food on the brain today. First, she seems surprised that someone suggests putting sauerkraut in chili, but that’s nothing, really: when I went to college in Iowa, the local Pizza Hut offered kraut as a pizza topping. Ewwwww. (Strangely, while I don’t like sauerkraut itself and won’t eat it, I think that a nice piece of meat, like a beef roast or a nice thick section of Polish sausage, simmered until tender in a big pot of sauerkraut is just heavenly.) More interestingly, Lynn solicits suggestions for musical food metaphors, taking this as a startingDown the rabbit hole….
Three items of interest to home-bodies: 1. Tonight I made a favorite recipe of mine, Black bean and Beef Stew. This time, instead of using two pounds of ground beef, I used a little more than a pound of cut-up steak which I floured and browned, and made up the difference in meat bulk with thinly-sliced andouille sausage. And, to go with it, I made a loaf of beer bread, from the recipe in Emeril Lagasse’s newest cookbook. (Yeah, I love Emeril. Deal with it. BAM!) 2. John Scalzi links the perfect recipe for roasted chicken. I’d try it, butDown the rabbit hole….
Reading this post by Alan at BuffaloPundit, I note something odd about pizza. Alan is a partisan of New York City-style thin-crust pizza. For those who don’t know what this is, the crust is thin, but not so thin as to be cracker-like. Instead, it’s just thick and doughy enough — and not one bit thicker or doughy-er, thank you very much — to be foldable in the hand whilst being consumed. It’s a unique texture for pizza, and even though Buffalo is in the same state as NYC, that style of pizza is very hard to find in theseDown the rabbit hole….
Over at Buffalo Pundit, Alan provides a handy description of New York City-style pizza. So, if you’re ever about the country and you encounter someone from NYC who pronounces the pizza of your particular locality abyssmal, and you’ve then wondered, “Geez, what’s wrong with our pizza? It tastes pretty good to me!”, this is the Platonic ideal they’re coming from. Personally, I like NYC-style pizza just fine. But then, I like all styles of pizza just fine, really. Thin, foldable crust? Sure. Deep-dish Chicago-style, with the cheese tiled at the bottom and the tomatoes on top? Great. All styles inDown the rabbit hole….
UPDATE: As of 2-23-13, I’ve relocated and updated all of the content from this post to a new page on this blog, ‘A pie in the face is a wonderful thing’. Thanks! pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the face pie in the faceDown the rabbit hole….