A moment of light and shadow, color and line, up and down, sky and lake, what appears and what appears reflected, all seem to hinge on the surface of the water or the surface of the air, take either one, and by taking one breath and falling up or leaping down, two worlds exchange places–the … Continue reading Bruichladdich Octomore Masterclass 8.2 With A Tasting Of King Crimson 1973 And 1974 Varietals And Plenty of Nosings From Andrew Jefford, Carl Jung And Ian Richardson Reciting William Blake.
Five hours roasting at 150 Celsius or about 300 Fahrenheit and Maillard Reactions abound as lamb bone, flesh and skin browns, fat melts and a wondrous dark, umami aroma fills the kitchen and house. Carbohydrate molecules and amino acids change and change in dry heat as colors and taste merge. Fat molecules with the aid … Continue reading Roasted Spring Lamb And Veg With Several Calls To The Suicide Prevention Hotline.
Time to cook for the family, which means sledging the bog, digging the swamp, pouring the fat. Off to Eastern Market to gather onions, carrots, parsnips, garlic, mushrooms, potatoes, herbs, and oxtails and short ribs. Yes, oxtails and short ribs. Produce from local Michigan farmers gleams aisle after aisle. All that grows in the dark … Continue reading A Bog In Saint Clair Shores Surrounds White Castle, While Danger Doom Stirs The Pot.
Early 1960s America and Nietta Dunn defies Jim Crow laws by sitting at the H. Green lunch counter in downtown Lexington. African-Americans may buy food, but they may not sit at the counter. Here’s the thing, food doesn’t work well with fear and hate–not when planting, not when harvesting, not when cooking, and especially not … Continue reading Onion Pie With A Cold Eye Cast On Fear And Hate In America.
Drinking Houston means great beer, spirits and wine procured at Premium Draught and Spec’s. And the great Islay pour I first experienced at Warren’s Inn in Old Market Square downtown, remains the great dram I pour in my library. Ah, Laphroaig! Especially the Cask Strength. Drinking Houston with books has been a mainstay for me … Continue reading Drinking Houston
A pulling back of skin and forceps on flesh reveal an inner world of the human body in Rembrandt’s The Anatomy Lesson of Dr. Nicolaes Tulp. Anatomy lessons entertained curious spectators throughout Europe from the sixteenth into the nineteenth century. Such spectacles danced the edge of the sacred and profane as worlds under the skin … Continue reading The Anatomical Theater Of Anthony Bourdain
Liver has pride of place in the human body in ancient texts as a producer of blood and a source of life. The Etruscan bronze liver above with its inscriptions guides the reader of entrails through a large, meaty organ considered the basis of life. The ancient Greek term is hēpatoskōpia, which means to examine the liver. … Continue reading Reading And Cooking Liver While Several Species Of Small, Furry Animals Gather Together In A Cave And Groove With A Pict.
In his final work Ecce Homo, Friedrich Nietzsche reviews his life, draws conclusions, and emphasizes what he has learned about the art of living. In this context, he writes about nutrition. I am much more interested in a question on which the “salvation of humanity” depends far more than on any theologians’ curio: the question … Continue reading What Would Nietzsche Eat? Why Bagna Càoda, Of Course.
The Magician (1952) by Rene Magritte where the fantasy of a human with four arms navigating table to mouth contains a question for our senses–is taste, along with our other senses, a fantasy, an illusion? This steak may not be a steak. We are familiar with questions about the veracity of our senses. They’ve been … Continue reading What Is Really In My Mouth? The Case For Cypher Over Socrates.
Cheek, ear, liver and spleen, if there’s a pig part Fergus Henderson has a recipe for it. My favorite piece of anatomy is the pig head and Chef Henderson knows quite a few ways to turn a skull into a fanatic meal, so tonight I’m making a Warm Pig’s Head Salad from his The Complete Nose … Continue reading Warm Pig’s Head Salad