Though James Joyce’s Ulysses properly begins with, Stately, plump Buck Mulligan came from the stairhead, bearing a bowl of lather on which a mirror and a razor lay crossed. A yellow dressinggown, ungirdled, was sustained gently behind him on the mild morning air. He held the bowl aloft and intoned: —Introibo ad altare Dei . (3) … Continue reading Eating Ulysses. Bloom Balls.
My devotion to offal, especially heart, has appeared frequently throughout this blog. Recipes for this great, bloody muscle resurrect my body and spirit, piercing my tongue and thoughts with recipes revealing its divine aroma and taste. I have worshipped lamb hearts. I have worshipped smoked reindeer heart. I have smoked a heart myself. I have … Continue reading Musing On The Heart With John Of The Cross, Dante Alighieri, Nick Cave And The Bad Seeds, Sappho And Julia Child. A Most Monstrous and Wondrous Orgy With Recipe.
Think of a community of the living and the dead, mingling together in water, jostling back and forth with each other; bones and flesh, blood and fin, and all sorts of vegetal matter bubbling and foaming, slowly turning into a dense red bog. In the beginning however, ah, in the beginning, there’s the fishmonger Melanders … Continue reading Cooking The Bog. Day One.
Out and about on a day of shopping for my first gumbo in Sweden, which affords a moment to celebrate living in such a cosmopolitan, community-friendly city as Stockholm. For instance, I’ve found public transportation in the Greater Stockholm area affordable, clean, efficient, quick and yes, multicultural. I pay two hundred and fifty dollars for … Continue reading An American Cooks Gumbo In Nacka, Reveling In Migration And Public Transportation, While Surrounded By Cuisines And Travelers Of All Kinds And Sorts.
Fire, wood, smoker and flesh equals Smoking Houston, and smoking I have done with and for family and friends while sitting in the backyard at 2408 Cortlandt. A favorite has been pork belly marinated in apple cider, brown sugar, honey, molasses and herbs seasonings. Smoking the inner organs of animals like this cow heart brings … Continue reading Smoking Houston
Cooking Houston has been a way of life for me the past thirty years, and now that I’m moving overseas I think it’s a good time to reflect over the next few posts on my kitchen, ingredients and loved ones. First loved ones. The hearth and all its cooking utensils exist to feed the family, … Continue reading Cooking Houston
Louis Vincent Palliere renders in bright colors the infamous Slaughter of the Suitors” by Odysseus and Telemachus, note those gorgeous capes tripping hues between orange and red. I love cooking sausages. All sorts of sausage. Beef, chicken, lamb and pig; andouille, bloedwurst, boudin, bratwurst, chorizo, hot dogs, kielbasa, knackwurst, linguiça, longaniza, merguez, morcilla, saucisson, soppressata, … Continue reading Sausages And Cooking Murder.