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.
Right off the train, through the streets of Windsor, under the Detroit River, past customs and down Jefferson Avenue and up to Harper Avenue, Lou and Deb speed me to Frank’s on the Avenue for what I crave most when I visit Michigan–coneys and chili. “Two Coneys and Fries.” It’s afternoon. I think. Time has … Continue reading Frank’s On The Avenue And Travis Restaurant: East Side Dining Comforts For The Weary Traveler.
Stepping out tonight, driving to your favorite restaurant. How exciting! You park outside a corner building glowing with bright, animal warmth. Up the steps, a smartly dressed man opens the heavy oak door, inside you go. Ah, the maitre d’ greets you. Bon. You’re thirsty of course. Do you see something on the menu that speaks … Continue reading Specialties Of The House
Back in the winter of 2013 I traveled up to Michigan to see the family, meaning my daughter Kelsey and her husband Matthew Wisotsky and my son Nicholas Harvey and his wife Gerianne Ditto-Harvey. Whenever I’m up in the Great North with the kids, I like to cook; therefore, it was time to visit Eastern … Continue reading Winter and Summer at Eastern Market Means Two Stews And A Dog!
Born in Royal Oak, Michigan, raised in Troy, I really didn’t interact with the city of Detroit until I went to Wayne State University located in mid-town, south of Grand Boulevard and what used to be the General Motors Building, and north of Cass Corridor and dire poverty. My whole stay in the Metro-Detroit area … Continue reading From Small Goat Farms To Megafarms: The Shared Reality of Urban and Rural America.