Brussels sprouts were eaten here today. You hate ’em, I know. In cooking school I was told that 50% of the U.S. population dislikes this entire vegetable family, which includes cabbage and broccoli. I can report that the four people living in this house are not included in that 50%. There have been some studies indicating that pregnant women who eat from this group of veggies may pass along a liking to their offspring. This would explain the four of us. Apparently there is a bitter taste there that some people just can’t get past and others either don’t taste or don’t perceive as negative. I think it adds to the fun when you have a chance to buy Brussels sprouts on the stalk. It’s fun to see where food actually comes from.
Tag Archives: vegetables
Pickles from NYC
Today I made like Peter Riegert in Crossing Delancey: my 5 gallon bucket of Guss’ Pickles arrived from New York. These are the real thing – fermented in brine with NO VINEGAR. Decent pickles here cost an arm and a leg, are hard to come by and, since I didn’t make any myself this summer, I had to have them express mailed to me. Why 5 gallons, you ask? The shipping is so pricey that it is not cost effective to purchase individual gallon containers – plus, they keep for months and we were only interested in the full sours anyway. That’s why. I’m writing this entry three days later and I think we are down a couple quarts, at least, so this will not be a problem. I divided up the large pail into smaller containers, so we should be set for quite some time. Guss’ Pickles is a New York City institution, having operated on the Lower East Side for years. If you want to order them, here’s the site: www.gusspickle.com. Note that Guss’ pickles is a bit like Ray’s pizza in that you will find many operations using the name in one form or another or making this or that claim, but the guys in New Jersey who’ll mail you pickles can be traced back to the founder, Izzy Guss. If you want the whole spiel, just Google “Guss’ pickles” or check out the Wiki entry.
The Stinking Rose in SF and their bagna calda
At The Stinking Rose (325 Columbus, SF) they have an appetizer called ‘bagna calda.’ This is something I really like, so I make my own version at home all the time. It tastes best with fresh garlic, but go ahead and use that large tub o’ garlic from Costco. This is more or less a dish of garlic confit that you eat by sopping it up with hunks of crusty bread. You need: many whole cloves of garlic, extra virgin olive oil, black pepper, anchovies (if you like), red pepper flakes (if you like), a piece of lemon and a glazed clay sauté pan (or any heavy-gauge sauté pan). If you have a flame tamer, use it. You do: put the garlic in the sauté pan and pour olive oil in to cover the cloves completely. Add a bit of black pepper and a pinch of red pepper flakes. Set the pan on a very, very, very low flame and let her rip for about an hour and a half – until the garlic is soft and golden brown. You do not want to fry the garlic! Check it often to make sure you are not frying the garlic! If you like anchovies, chop up a few and toss them in whenever you like. If you want them liquefied, add at the beginning. If you want them macho, add at the end. If you don’t use anchovies you will need to add salt to this dish. Squeeze a little lemon in right before you serve it. Note: you can place the ingredients in a casserole and bake in a low oven until the garlic is soft – but not the lemon, which should always be added right before service. Have a bunch of baguettes and some hearty wine available. Once you make this a few times you can customize it to taste, as I do. The version I photographed as it was on the stove has a few green olives and has a ways to go.
Vik’s Chaat House in Berkeley
I dragged Matt to Viks Chaat House today. He likes Indian food but never wants to go to Viks (724 Allston Way, Berkeley). What gives with that? The monster poori alone is reason to come here for lunch. If you order the bhatura cholle you’ll get the pooriwith chick pea curry and onions. By the by, if you like the pickles served at Vik’s, you can get jars of them at the grocery next door. The one with the hard pieces of shell that you have to eat around, which is pungent slash sour in addition to being hot, is green mango. It’s called “avakkai mango pickle” if you want to buy it. The lime is also great.
PA sweet corn schlepped to Cali
We boiled up twelve ears of sweet corn from Pennsylvania today. The well-traveled corn tasted down-home and it was nice to eat something that had nothing to do with agribusiness. We sat in the backyard and ate three ears apiece and that was that for the corn supply. Sweet corn is one of those things that makes me think of how different the concept of seasonality is these days. During the 1960’s and 1970’s, we had sweet corn only during the height of the summer and it was highly anticipated. The same with beefsteak tomatoes. Sure, you still have to buy in season to get the best at the lowest price, but things are not quite the same given the wide availability of produce. Back in the day you would have had a hard time even finding corn on the cob in the winter. Now, if you are willing to sacrifice quality and pay a bundle, it’s there for you.