|
Some Recipes Salon Locus Focus More Food Blogs Weird Food Sources
|
This is my blogchalk:
United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
Subscribe to this blog in Radio:
E-mail this blog's author,
Paul Hinrichs:
 |
|
 |
Sunday, June 11, 2006 |
When is the last time you read a Shakespeare play aloud? Nice and slow, get every word right and pay attention to the rhythm. Invite some friends over, but don’t tell them beforehand or they won’t show, and have just on copy that you’ll pass around like a chalice. Everybody is at least one character and you pass to the bext when you’ve read your lines. Make it a drinking game, if that takes the sting out of it, and maybe have some oysters Rockefeller to munch out on and a good swiggin’ bottle of red or white wine, depending on the play. Play some John Dowland music in the background and if anybody complains be sure they get a character that dies. Ad lins are permitted, of course, but first you gots to get down on your hands and bark like a fog that has to go out poo-poo or pee-pee. Parties like this will help to fill the cultural gap as we progress on the continuum of making English our official languge – and no text messaging as the classic drama unfolds!
4:51:44 AM 
|
|
This is the way to press the berries for the bruleed apricots. Anything else is not the way. It will be over quickly and you’ll be fed up after pitting the olives. This process completes the day-ahead prep for Chef Shea Gallante’s magnificent summer fantasy.
3:21:34 AM
|
|
Pitting Nicoise
This is a three-beer job. The olives I picked up at Whole Foods were labeled “Authentic Nicoise olives” and ranged from late green to early ripe. They were a real bitch to pit. The seeds are large and the flesh is stuck to it like a barnacle, especially the green ones. I discovered that you can pinch it from the poles, assuming you can get a grip on the slippery surface, and loosen the seed inside on some of them.
The Nicoise olives I got a Weaver Street last week were not labeled “authentic” and they were mostly ripe and significantly easier to pit. You need ¾ cup of these for the vinaigrette and getting that is the hardest part of this menu.
3:08:26 AM
|
|
These creamers ought to make the potato sald colorful.
2:20:17 AM
|
|
|
