On pine nuts, the Chinese can give you Pine Mouth. Real thing. Italian only. I don’t eat pine nuts in restaurants anymore unless they are 100% sure they are Italian. On 72 Market the best. Leonard Schwartz, James Evans, Betty Bryant on the piano and so many others. Thanks for posting the menu.
Leonard Schwartz's 72 Market Street meatloaf is the only one!!! I grew up in a non-meatloaf-eating home (there are a lot of terrible ones out there and my father had been burned) but was converted during college by foodie friends. The 72 Market Street meatloaf surpasses all others. Thank you for referencing Leonard Schwartz's contribution--I wish I had eaten there back in the day. Judy
Not apropos this post of yours, but: I’ve been a fan of your writing for literally decades! And now, having red your The Paris Novel, even more so! Congratulations! Charming, beguiling, every beautiful word in its place!
Yes, saffron is the best gift you can give a cook because it not only gives a beautiful color to your foods, but also because it's very compatible with meats (especially chicken and fish). I say these because saffron is one of the secret spices in the Persian cuisine (My culture). I can explain more about saffron if you're interested.
I think if you have to deal with fleas on a suckling pig it's probably not worth all the trouble detailed in Kenji Lopez-Alt's recipe. There are some funny articles online about hunters getting attacked by fleas after killing wild boar or feral pigs. One hunter suggested wearing a flea collar....
I have received gifts of saffron from guests coming from the gulf states. Middle easterners use it in both savory and sweet dishes. I think Scandinavians use it in cookies. Your recipe is tempting, no complicated steps. I think I will make it.
Ruth,
It was so nice to see the menu from 72 Market Street.
My husband and I celebrated our 7th anniversary there when we lived in Venice.
It is one of the most memorable of our 41 year marriage.
My husband had a box of roses delivered to our table, and later, Dudley Moore
arrived. He sat down at the piano next to us and played for two hours!
Thank you,
Brenda
On pine nuts, the Chinese can give you Pine Mouth. Real thing. Italian only. I don’t eat pine nuts in restaurants anymore unless they are 100% sure they are Italian. On 72 Market the best. Leonard Schwartz, James Evans, Betty Bryant on the piano and so many others. Thanks for posting the menu.
Leonard Schwartz's 72 Market Street meatloaf is the only one!!! I grew up in a non-meatloaf-eating home (there are a lot of terrible ones out there and my father had been burned) but was converted during college by foodie friends. The 72 Market Street meatloaf surpasses all others. Thank you for referencing Leonard Schwartz's contribution--I wish I had eaten there back in the day. Judy
Not apropos this post of yours, but: I’ve been a fan of your writing for literally decades! And now, having red your The Paris Novel, even more so! Congratulations! Charming, beguiling, every beautiful word in its place!
Yes, saffron is the best gift you can give a cook because it not only gives a beautiful color to your foods, but also because it's very compatible with meats (especially chicken and fish). I say these because saffron is one of the secret spices in the Persian cuisine (My culture). I can explain more about saffron if you're interested.
I think if you have to deal with fleas on a suckling pig it's probably not worth all the trouble detailed in Kenji Lopez-Alt's recipe. There are some funny articles online about hunters getting attacked by fleas after killing wild boar or feral pigs. One hunter suggested wearing a flea collar....
Do 1/2 C almonds really become 3/4 ground? Oh, why not use weight. In all recipes. Like everyone else in the world?
PS I would soak the saffron in orange blossom water. Rose water also works, but I love orange blossom much more. Brings back childhood memories.
I have received gifts of saffron from guests coming from the gulf states. Middle easterners use it in both savory and sweet dishes. I think Scandinavians use it in cookies. Your recipe is tempting, no complicated steps. I think I will make it.