Growing up in Western New York's "Maple Country" I know not to skimp on the syrup. I have a good friend I grew up with who's in-laws make maple (we drop the syrup. It's redundant to us). And she turned me on to maple cream which my wife so correctly tagged as "maple crack". So this year I decided to make some maple crack....I mean cream. I called back home to the best maple purveyor I knew and asked which was their best grade for making maple cream. She told me their amber is the best for making cream and gave me a quick "good luck" as she hung up. I've yet to make it. That "good" luck scared me. LOL https://www.merlemaple.com/
The Ugly Drum burnt ends are a special treat when he has them. They are extra peppery, smoky and crispy due to having a higher ratio of bark to meat surface area than the bigger slabs. The “ugly drum” is the name of the vessel within which he slowly warms and smokes his pastrami which was formerly an oil drum.
What a delight. I’ve so enjoyed your books over the years which makes it especially wonderful you are being emphasized as a writer on this site, not only as a foodie and inventor of terrific recipes. You gave me a lovely Sunday morning surprise. Thank you.
And if anybody reading has not read her books, you are missing out. Tender at the Bone is an unforgettable favorite.
My favorite part in Tender at the Bone (I think that one) is when you were in that commune and that bossy guy said no more butter but you made something wonderfully that everyone gasped over and it was because there was plenty of butter in it! I think of that everytime I scoop the butter surreptitiously into the omelette pan!
A reader just sent me this, and I want to share it:
Re Phyllis Richman: If you haven't read this, you'll love it.
https://www.washingtonpost.com/opinions/answering-harvards-question-about-my-personal-life-52-years-later/2013/06/06/89c97e2e-c259-11e2-914f-a7aba60512a7_story.html
Speaking of maple syrup.......
Growing up in Western New York's "Maple Country" I know not to skimp on the syrup. I have a good friend I grew up with who's in-laws make maple (we drop the syrup. It's redundant to us). And she turned me on to maple cream which my wife so correctly tagged as "maple crack". So this year I decided to make some maple crack....I mean cream. I called back home to the best maple purveyor I knew and asked which was their best grade for making maple cream. She told me their amber is the best for making cream and gave me a quick "good luck" as she hung up. I've yet to make it. That "good" luck scared me. LOL https://www.merlemaple.com/
The Ugly Drum burnt ends are a special treat when he has them. They are extra peppery, smoky and crispy due to having a higher ratio of bark to meat surface area than the bigger slabs. The “ugly drum” is the name of the vessel within which he slowly warms and smokes his pastrami which was formerly an oil drum.
What a delight. I’ve so enjoyed your books over the years which makes it especially wonderful you are being emphasized as a writer on this site, not only as a foodie and inventor of terrific recipes. You gave me a lovely Sunday morning surprise. Thank you.
And if anybody reading has not read her books, you are missing out. Tender at the Bone is an unforgettable favorite.
Even on Sunday?! Ruth you are amazing!
Thank you -- this is lovely! One question on the menu: What is the laconically named "Ann's Cake"?
UGLY DRUM PASTRAMI. Literally one of my favorite foods in the world!!!
My favorite part in Tender at the Bone (I think that one) is when you were in that commune and that bossy guy said no more butter but you made something wonderfully that everyone gasped over and it was because there was plenty of butter in it! I think of that everytime I scoop the butter surreptitiously into the omelette pan!
Such a nice piece -- your writing is beautiful.
I love the vintage menus- thanks for sharing with us!
These menus are a master class.
"Pancake magic"... all that needs to be said...