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
Take a study of natural forces, add a healthy pour of figurative language and delicious fragments from the natural philosophers from the eighth and seventh centuries BCE throughout the Aegean, especially in the Greek letters of Heraclitus. Consider, Fragment 7: εἰ πάντα τὰπάντα καπνὸς γένοιτο, ῥῖνες ἂν διαγνοῖεν. Transliterated into our alphabet, and we read: … Continue reading Heraclitus On Smoke; Hervé Smoking.
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.
Pedro Páramo and I walk into Gallo Pelón in downtown Raleigh. He insists that to read his pages I need to drink in earth and water of Oaxaca, and I need to do it now before I let my eyes fall on his first page, his first words. We tell the hostess we’re serious about drinking mezcal, … Continue reading Drinking Mezcal With Pedro Páramo.
Somewhere in Memphis, I had my back to a very large river and my friend said, “Let’s eat some BBQ Spaghetti.” I like my friend. I like his ideas. So I said to myself, Okay Harvey, You’re a tough guy. You’ve been sapped twice, choked, beaten silly with a gun, shot in the arm until you’re crazy … Continue reading A Film Noir Weekend In Memphis With Friends And Peter Lorre, BBQ Spaghetti, Mezcal And Rye, And The Lorraine Hotel, Followed By My Own Memphis BBQ Fettuccine While Listening To Little Junior’s Blue Flames.