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Monthly Archives: May 2012
Some Pig!
WWJD: I am about to roast a pork loin in a garlic sour orange sauce marinaded overnight. My concern is that is will be dry when it is done. Is there any way to make a pork loin tender? I’m … Continue reading
Posted in mastication
Tagged Cook, dinner, Marination, Meat, Oven, Pork, Pork loin, roast
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“I think your Moses shall have been a fool!”
Well, I must say that it was easier for Moses to lead the children of Israel out of Egypt than it was for my friend and I to find an open restaurant when we wanted to eat. After leaving Frankie’s, … Continue reading
Posted in The Big W
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A Spoonful of Vegas
Anyone who knows me is well aware of my disdain for The Vegas, a city which I consider, with Miami, to be at the nadir of American culture. I have always found it to be hot, noisy, crowded, dusty, and … Continue reading
Posted in The Big W
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It’s okay, Burke, it’s organic…
Dear WWJD Writer: My husband recently subscribed to an organic fruit and vegetable delivery service. We received our first box of organic yummies: 1 pint strawberries (they’re gone) broccoli, 3 turnips, 3 stalks of rhubarb, 3 gala apples, 2 oranges, … Continue reading
Posted in mastication
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Harry…She’s dead…wrapped in plastic…
I must have had a low blood sugar moment this evening, or something, but I needed a Twin Peaks injection. Of course, it brought forth the question: what exactly did happen last year in Blodget’s barn? Somehow, it all puts me in … Continue reading
How would you like someone picking your apples?
Another query from my sister: Emile Henry makes a tarte tatin baker that has a top for flipping? Is it really that difficult to flip over? Have you ever had a bad experience with flipping a tarte tatin? As far as … Continue reading
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The Mother of All Cocktails
The Sazerac may well be the world’s oldest cocktail. Created in New Orleans, where it is now the city’s official cocktail, it was originally made with Sazerac Brandy and Absinthe, plus a few shakes of local M. Peychaud’s bitters. When a … Continue reading
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Those Crazy Demoiselles
From my sister in Albuquerque: I’m not sure if this is the correct place to pose a question. My brother once tried to make a tarte tatin from Julia’s “The Art of French Cooking” for an important family celebration. I think it … Continue reading
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High on the Hog
Dinner tonight was an Asian influenced barbecue. A pork tenderloin was marinated in a dry rub of Asian 5 blend mix, ground coriander, garlic powder, salt, pepper, ground ginger, brown sugar, and cayenne. To taste. While it marinates in the refrigerator (the longer the … Continue reading
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Store-bought Marmalade, I call that very feeble
Well, I co-hosted a wedding party at work this morning, and as usual, it simply drained me. I had no energy to cook tonight, so I made a simple dinner of Itatian sausage in a pepper and onion marmalade. With … Continue reading
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What would Julia do? 