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I've always felt at home in New York City.
Some of that's from being born here (I'm in the city as I write this), which entitles one forever after to always answer that question of "Where are you from?" with "New York." (The "city" is implied. Otherwise you would have said "upstate." Conversely, one can also answer with just "The City" and anyone in the Northeast or MidAtlantic states will know which city you mean. When I got to college in Rhode Island it was one of the phrases translated for people from other areas of the country in the orientation handbook.)
Of course that question, "Where are you from?" was one I heard a lot as a kid, prompted not by curiosity about my birthplace but as a code for "where are your genes from?" Looking at me, people couldn't decide what I was. Italian? American Indian? Puerto Rican?
Of course, the correct answer to the person who asks "Where are you from?" but who is staring at you in such a way that you know they mean "what ethnicity are you?" is: "New York."
( I used to play with their minds... )
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| 2008-04-02 00:05 |
| Written on Saturday at the bar at Clio |
| Public |
| food, foodie posts |
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Wrote this on Saturday while sitting at the bar at restaurant Clio.
Sitting in the bar in Clio, the rather high end restaurant in Boston's Back Bay, sipping a lychee-based martini. It's quite good. Strawberry vodka, lychee puree, a sugared rim, and garnished with powdered, freeze-dried strawberries. There is one more alcohol in it, but the first few sips have already erased my memory of what it was.
The bartender recommends that next I try their "Enter the Dragon," which features cayenne as an ingredient. Another of the specialty cocktails features basil-flavored sugar on the rim.
The American palate is changing for the better, I think. It's not just the P.C. push toward healthier food, and it's not just the mainstreaming of more "ethnic" cuisines (i.e. you can get sushi in the grocery store now). Food is getting spicier, and a greater intensity of flavors is prevailing.
I'm seeing this not just in the changing of the mall food court and the menus of middle-of-the-road restaurant chains, but in cocktails.
( cocktail musings )
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| 2007-11-23 04:33 |
| Duck Day menu |
| Public |
| food |
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So, corwin and I and Scliff cooked the following meal for "Duck Day" (as we call Thanksgiving, since we don't like turkey):
El Dia De Los Patos (Duck Day 2007)
Uno
Tapas Frias (cold tapas)
An assortment of Spanish cheeses, served with rustic flatbread, boquerones (white anchovies), aceitunas (olives), membrillo (quince paste), fig spread, and marcona almonds
Dos
Sopa de Ajo
Roasted Garlic and Red Pepper Soup, based in duck stock and served with toasted almonds
These two courses accompanied by Barbadillo Amontillado Sherry
***
Tres
Tapas Calientes (hot tapas)
Albondigas de bacalao (codfish balls) and Merguez (lamb sausage),
served with saffron aioli (garlic oil sauce) and Ensalata Mixta (green salad with cippolline onions and a sherry viniagrette
Cuatro
Tapas Calientes, Más y más (more hot tapas)
Rabo de Toro (Andalusian beef stew)
Setas (mushrooms)
Esparaggó (roast asparagus)
These two courses accompanied by a 12-year old White Rioja
***
El Descanso (Intermezzo): Cava (Spanish sparkling wine)with tangerine ice & fruit
***
Cinco
Paella de pato (Duck paella) served with judias verdes (spanish style green beans)
Accompanied by the Allende 2003 Rioja
Seis
Postres Coloniales (desserts of the colonies)
Pastel de Tres Leches (cake of three milks, Mexico)
Leche Flan (milk flan, Philippines)
Crema Dulce de Leche (caramel ice cream, South America)
Accompanied by Madeira
Té, Café, y otras bebidas
We had a total of 19 guests (though one only came for dessert)
Everyone did an absolutely awesome job pitching in on the washing and cleaning.
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