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Drinking the Bottom Shelf: Cheap Light Beer
Have you no respect for your body? Your taste buds? Light beer of any kind is an abomination, a disgusting marketing ploy which degrades both beer and serious beer drinkers. Rise up, drinkers! To the barricades? Dump this garbage into the streets! You want to lose weight? Exercise and eat/drink smarter. And give up light beer! Do yourself a favor, and free yourself from the oppression and manipulation of those who foist this poison onto naive, unsuspecting, and taste-bud-challenged Americans!
Miami Eats: Need Recommendations
as an ex-miami resident but frequent visitor there, i have three recommendations: 1) graziano's may be the finest argentinian parilla north of buenos aires. it may be the best argentinian restaurant in the world. go to the bird road (original) one,it's the best. as you might expect, their italian dishes are also superb. 2) versailles on calle ocho - not going to versailles is indeed like not going to the eiffel tower. the food is fine, but it is the archetypal cuban restaurant, and definitely the place to see and be seen. it is also open nearly 24 hours, and has great breakfasts. 3) las culebrienas - very elegant latin restaurant, stunningly good food. mainly cuban but seriously upscale. there are two - the one in coconut grove is a bit fancier. DO NOT MISS THESE RESTAURANTS! rks
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About rkscher
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About: besides being seriously interested in food and (i am told) a better than mediocre amateur chef, i teach a course called "food politics" at the university of florida. the students love it and so do i.
Favorite foods: what don't i like? penne in universal red sauce; rubber chicken; mushy vegetables; food that has no taste or personality.
Last bite on earth: steak frites with a nice bottle of shiraz. maybe an eclair made with real creme patissiere for dessert.
i remember growing up that both my mother and aunt (each fabulous cooks) had "countertop" ovens (as they called them) to cook turkeys for Thanksgiving, Rosh Hashanah, and other fowl-oriented holidays. i also remember that the turkey was ALWAYS superb: juicy, tender, flavorful, and the skin (with the various spices/rubs well baked on) was terrific; there was always a fight for available skin.
Each used enough garlic to drive any resident vampires out of Queens, NY. Because their kitchens would get very hot, windows were open, even on cold days. Depending on which way the wind blew, it was possible to smell the turkey and garlic immediately upon emerging from the Sutphin Blvd IND subway station, several blocks away.
But maybe the countertop ovens had little or nothing to do with the wonderful turkey, always the centerpiece of the meal. Maybe both women knew how to cook with them. And - most likely - turkeys tasted better in those days. Who knows?