eromitlab’s Profile
Recent Comments
Sunday Brunch: Great, Great, Pancakes
If you have a griddle accessory for your gas grill, I heartily recommend using it for Sunday breakfasts. Fry up some bacon, leaving the fat on the griddle to cook the 'cakes. Heart-stoppingly good, folks. I've tried from scratch and using *gasp!* the shortcut dry mixes, other than a subtle taste difference (obviously from scratch has a little more zing) they always turn out melt-in-your-mouth fabulous.
One caution though, regular cut bacon is sometimes too thin to work with easily. I suggest using a good thick cut, non-peppered bacon (unless you like bits 'o pepper in your pancakes).
Ever since I tried this method, nothing else comes close.
See more comments by eromitlab »
Recent Posts
eromitlab hasn't written a post yet.
Recent Favorites
eromitlab hasn't favorited a post yet.
Recent Polls
eromitlab hasn't answered any polls yet.
Recent Quizzes
eromitlab hasn't taken any quizzes yet.
I heartily agree with Mr. Batali, regarding method and 'correctness', however... I don't think he was really assaulting American adaptation of Italian traditions, rather, he was making an educated observation.
Just like opinions, people have a right to develop their own palates.
Unfortunately, we Americans generally accept mutilated or butchered culinary concepts we have little knowledge of and blindly accept marketing malarkey found in advertisements. It's okay with me because I know that most people do not know any better and that there is no use in trying to enlighten the great unwashed masses. Then again, some could say traditions like Ragu and Chef Boyardee are just 'Americanized' tributes to their classical forbears. Who knows? Who is really right?
All I can say is that to my palate, 'Tuscany' potatoes = exotic name for 'ranch' potatoes and Ragu = Ketchup for overcooked pasta.
I love sauce too, but it's a bit overwhelming (and occasionally insulting) sometimes when I order ravioli or gnocci and I have to probe to find the pasta drowning in the sauce.