OK, I bought some preserved lemons because I have never used them before, but I wanted to try my hand at them. I'm looking for suggestions. I see a million recipes for Moroccan Chicken, but what else can I do with them. I was thinking of making a chutney/relish out of them and using on some grilled meats. Anyone have any other ideas?
thepictsie, thanks, why is it called a 60% pour?
What the hell is Hitchens talking about? This common practice is part of the art of providing service. Rather than have the customers be made to pour the bottle themselves the waiter is doing the service for them. It is done without asking in order to prevent interrupting the conversation at the table. No self respecting restaurant would pop a bottle on a table and leave it there for diners to pour themselves.
A commenter at Slate puts it well:
"Proper wine service includes pouring the wine for the customer, but not dumping, or "blasting" a bottle. More on that in a moment. Proper service maintains a level of a 60% glass pour, or a little four ounces at a time, for each customer at all times. Heavy drinkers like Mr. Hitchens are refilled at the same time his guests are refilled. They will be getting less, often just a drop, but everyone's glass stays the same. The result is psychological: all the customers feel they've been served the same amount. This way, Mr. Hitchens doesn't come off as big of a lush as his reputation, and his guests feel they've spent the evening drinking right along side him."
I actually prefer a glass filled no more than half way, and even less depending on the size of the glass. A well trained waiter will know how to look for subtle clues when a diner does not wish to have more wine. I don't know what kind of joints Hitchens is going to, but pouring wine for diners is neither rude nor a plot against them. Hitchens is a crank and I pray I am never asked to provide service for him.
Joy is always useful, and if I could only keep one cookbook that would be it. But during summer months I get alot of use out of my Bobby Flay cookbooks, and I reference the Dean and Deluca book alot as well.
But from a pure packaging point of view, I love the Balthazar cookbook. The cover binding, the font and photos are all a great match for the recipes contained within.
Funny...I was trying to figure out what to do with preserved lemons I had this week and ended up making grilled lamb with salsa verde. The difference was that the marinade was preserved lemons with parsley and garlic. After grilling, I served it with a salsa verde. It was very good!
Thanks for the ideas people. I ended up using them to make marinade for a leg of lamb. I combined it with parsley and garlic in the food processor and spread it on the lamb, let it sit for 6 hours. It came out very nice, served with a salsa verde of mint and basil.
I will try the moroccan chicken at some point, but I wanted to grill so bad sicne we have finally broken into half decent weather in Boston!
I second the suggestion of Oleana.
Also new in the past year is Douzo (excellent japanese and sushi)
I have not been but Ken Oringer's new place Toro is gettting great reviews.
And Simon, I feel bad for you that you didn't experience better food when you where here. I grew up in NYC but I find that Boston has many fine places to eat!
I like grated cheese on linguine with clams. If you think that is an abomination, don't eat it.
I'm sure this thread will be filled with variations and strong opinions, so let me say that there is a reason I will not make this version of meatballs and stick to mine. For years, I did make them the way Ina suggests, with a combination of meat and breadcrumbs. Then I tried using milk soaked bread in place of breadcrumbs. The verdict was conclusive. Using bread soaked in milk simply produced a softer more succulent meatball. And, returning to the conversation about food costs, think about the idea that meatballs can be an excellent way to make the most out of an inexpensive kind of meat - and the poor would have used smaller amounts of meat and larger amounts of stale milk soaked bread.
The peasants were right. Neccesity is the mother of greatness.
If you like Middle Eastern flavors, try making lamb kafka in pita bread. Just mix ground lamb with spices like cumin, cinnamon, dry mustard etc. Shape into small patties and grill. Put them in pita bread and dress with tahini, tabouli lettuce etc. When I make these I also will have a salad with cucumbers and yogurt/dill dressing. Just make sure to get the freshest pita bread you can find - like a great burger can be ruined by a bad roll, if your pita bread is no good your efforts on the lamb will go to waste.
@worldcupfever: Yeah. I just don't like the idea of eating tiny gummy penises.
I always thought gummies to be more asexual than anything.
I would hate to be in that fixed position for an eternity.
EQUALITY FOR FEMALE GUMMIES! Where's the chart for us goils?
I sent the link to my husband the stay at home dad...my 2 year old is currently addicted to gummy bears...he said "gummy, gummy!" and pointed to the screen, bouncing up and down...my husband said it was truly freaky...
The 2 year old also likes the videos on YouTube of "The Gummy Bear Song"...now THAT'S disturbing...
@Erin -- if you take the bones out they won't be crunchy...
Ah well... I imagine given that they're mostly gelatin that they were never *quite* vegetarian anyway
Oh dear, all these years of mindless and carefree gummy bear consumption... now I feel like a monster!
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website:
Location: Brookline
About: I live to cook! I am a manager for a high end catering company and I also own with my partner a nightclub in Boston.
Favorite foods: Prosciutto, Rack of Lamb, Oysters on the Half Shell, Dark Chocolate
Last bite on earth: