We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I don't think the Irish in Ireland drink it. I think of it as a rare dessert treat, but one time I had it for breakfast at a shooting meet and I have never scored as well since then.
Britain is, rightly, not known for their cuisine. It's no wonder they prefer Indian cuisine. However, is there anything better than Roast Beast with Yorkshire Pudding?
This sandwich must feature thick, almost steaklike slices of aged cheddar. Cheddar cutlets, if you will. The aging adds tangy sharpness and a more crumbly rather than creamy texture. Then, a thick layer of Branston pickle, made from sweet gherkins, cauliflower, carrots, onions and rutabaga in a thick, sweet sauce which tastes somewhat like ketchup. We definitely don’t have an equivalent stateside, but plenty of supermarkets stock the most ubiquitous British foods — malt vinegar, Cadbury’s chocolate, tea biscuits and the like — and Branston pickle can often be found. Try the Indian store as a last resort, no joke.
It's one of my favorite fishes. I happen to have plenty of favorite fishes though. Halibut has been overfished in the North Atlantic, like Cod and most other things. Atlantic vs Pacific Halibut.
This old photo of a handliner is from our favorite seafood cookbook, Howard Mitcham's The Provincetown Seafood Cookbook. As is typical of P'town, lots of Portuguese recipes.
"It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction
Octopus is good food, grilled, sauteed, in a cold salad, whatever. We probably learned in high school bio that they are molluscs, same as squid. Cephalopod molluscs.
Compared to shelled molluscs, these creatures are advanced and have multiple brains. As far as eating goes, with squid we gut them and eat the rest, but with polpo we cook just the feet. I have never heard of eating an octopus head and guts as we happily do with clams and oysters (which have no heads, really. No eyes - but scallops have sort-of eyes...).
This recipe is good enough, but don't mix the beans with the rice. Make lots more of the beans, and dump them on top of the rice. The beans are the food, the rice is the vehicle.
I think I lived on this in college, and I still like it. Beans from the cans, as we always recommend. If anybody wants to spend the time to soak dried beans, God bless ya. That ain't me.
Plenty of salt, and hot sauce of your choice on the side, of course. Salad on the side if you like that stuff, but I think salad causes cancer, and maybe corona too. A Conona beer, on the other had, goes well with this supper.
Mrs. BD and her dad ventured out today to the real Italian market a few towns away. Everybody there speaks Italian or Sicilian, including most of the customers. Place smells amazing from all of the cheese and salumi and pickled vegetables. And, next door, is an Italian pastry shop. All of it, the best food on this planet.
We tend towards the Italian on religious holidays. Mrs. BD is 50%; her dad is as Irish as can be. However, trust me, Italian blood beats celtic or anglo-saxon every time.
She needed candied citron for Easter Pie (Wheat Pie). Naturally, they brought home a bunch of arancini for lunch. They were the size of baseballs. I've never seen them that big in Sicily. Also, baccala for tonight. Hard as wood.
For today, baccala to keep with her family tradition. For Easter dinner, a Nice Legga Lamb. That's the Irish part. Just 4 of us, sad to say. Distancing, for what it's worth. I miss the whole BD family but I miss church a lot too. It doesn't feel right. I love our congregation, my brethren.
I get the impression that people are making home-cooked meals during this so-called quarantine. This weekend, I made this: Marcella's beef braised in red wine. Not bad at all, an Italian pot roast I guess.
Readers know that I am not a pasta fan, but a little Bolognese as a primi - if it's really good - is ok. Just not too much.
Bolognese is a northern Italian meat sauce. Marinara is southern Italian tomato sauce. Spaghetti and meatballs is an American thing, marinara with meatballs.
Bolognese is not a meat sauce really - it's a meat-flavored sauce. Mrs. BD made a double recipe yesterday for friends tonite. Always better the next day.
The only recipe we endorse is Marcella Hazan's. The bit of nutmeg, and the milk, make it perfect.
Remember the rule: Toss the almost fully-cooked pasta in the hot saucepan with the sauce. Don't dump sauce on top of pasta. Some parmesan shavings on top is nice, and maybe a little parsley. Almost any sort of pasta works.
It's been a few years since I made this thing, so we made some yesterday for practice before I begin to serve it to friends for supper. Planning a bunch of suppers before Spring. Tried my version out on my father-in-law. He likes food.
If you asks him what restaurant he wants to go to tonight, he says one with food. But especially one with oysters, which is for tonight.
I use Julia Child's recipe, but I modify it a bit. My modifications: 3x as much garlic, lots of thyme sprigs from the garden, 1/2 cup of Port or some sugar, and a small handful of dried porcinis. Also, to keep it simple, I just throw in a bag of frozen pearl onions for the last 30 minutes of cooking. I do brown the fresh mushrooms and throw them in the pot for the last 30 minutes. I don't use the oven at all, just 3 hrs simmering on the stove.
Traditional ways to serve this is in a shallow bowl with french bread, or on a plate with (white) rice or roasted potatoes.
(Tip for those who like rich, earthy sauces: You can buy dried porcinis online, much cheaper than at the store. I buy them by the pound, but it doesn't take many to provide the flavor. You use the water you soak them in, too.)
Delicious when smeared on toast or crusty bread. Just scoop it out of the bulb and smear it on toast. It works best with those giant elephant garlics: Microwave roasted garlic.
An Egyptian friend, now thriving in the US, brought me a Turkish coffee kit from Cairo. The little copper pot, two ceramic cups, and a few bags of that powdered Turkish coffee. She blames it on the Ottoman Empire.
Turkish coffee is delicious, strong, and sweet. Once tried, you will never go back. Spain's coffee con leche is wonderful too, and entirely different. So is espresso. The only great thing about American coffee is that you get a lot of it to sip on. Coffee is a multicultural wonder and necessary for mental and physical health.
I learned that Friday was National Peanut Butter Day.
The use of peanuts dates to the Aztecs and Incas. They supposedly made a paste out of them too. Wow. Another New World food that I missed on my list of European appropriations of native New World foods: Squash, corn (maize), all peppers, tomato, potato, sweet potato, beans, vanilla, chocolate, strawberry, avocado, cashew, walnut, etc.
I can't help it if I am an Italian food snob. Very happy to never see baked ziti again in my life, or meatballs. They make me feel stuffed and just gross and tired. Soak the breadcrumbs in milk for the meatballs. Better that way.
Refrigerator Pickles
You have to make it yourself, foraging. 
Simple recipe: 
Seems like the middle-eastern version of 
Readers know that I am not a pasta fan, but a little Bolognese as a primi - if it's really good - is ok. Just not too much.
It's been a few years since I made this thing, so we made some yesterday for practice before I begin to serve it to friends for supper. Planning a bunch of suppers before Spring. Tried my version out on my father-in-law. He likes food.
