Well, not too much fascinating cooking going on here at the moment, mostly trying to pull up out of my remoulade nosedive. My excuse: I've been extremely busy for the past couple weeks, and to be perfectly frank, relentless asceticism is not what you're looking for after 16 hours in front of the computer. At least I wasn't. So, back to cleaning up the old act this week, back to the hardcore no-dairy bit, etc.
A smidgen of link roundup, then (not sure where my English phrasing is coming from). Stuart sent me this rather interesting NYT article about hyphenated Chinese food, kind of in the same vein as my Indo-Surinamese-Chinese-Dutch explorations a while back. I'll hopefully elaborate on the old post at some point, and I'll also maybe address European-Mexican hybrids (which, according to at least one close friend, I am obsessive about).
While I was reading the first NYT article, I found another mildly heartbreaking article by Gabrielle Hamilton of Prune in NY. I was first struck by her writing a few years ago in an issue of Food & Wine...she has quite a distinctive tone, simultaneously self-assured and self-deprecating. Anyway, the story is about a moderately blind man coming in for an interview and not admitting that he has a problem seeing. Very sad.
Finally, good ol' Clotilde over at Chocolate & Zucchini seconds my enthusiasm for smoked pimiento. Well, in truth, she just reveals her own fondness for this double secret ingredient without referring to my post at all...unsurprisingly, since Clotilde is not my mom, and my mom is my only regular reader. Regardless, it's a bittersweet moment for me, kind of like when your favorite band gets too popular and you know their next CD is going to be ruined by "better" production, or clumsily opaque lyrics, or calculated poppiness, or any of 1000 things that can go wrong with the music you love. Although these things are unlikely to happen to smoked pimiento...I'm just bummed that it's lost its double-secret status.
Pork Pibil Banh Mi Recipe - At a party a few weeks ago, I was introduced to Ricardo Cervantes, the CEO and founder of La Monarca, a small chain of Mexican bakeries in the Los Angeles ...
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