“They sure get a lot of mileage out of their veal” was all ELV could think to himself as he bit through the paper thin meat whilst trying to process the Kafkaesque conversations swirling about him as he shoveled it down in record speed. The fact that he was trying to enjoy cooked food amidst the overpowering smell of disinfectant that permeated the place, only added to his misery.
Category: Food
BOULUD BRASSERIE Pate de Campagne
This pate de campagne (country pate)…
….according to Boulud Brasserie Chef de Cuisine Rick Mace: “(I)s a mélange consisting primarily of pork shoulder, chicken liver, and foie gras. (ELV thinks the inclusion of foie gras probably takes it outside the realm of “country” charcuterie — but we quibble).
When In Peru, Take A Peruvian
MI PERU SOUTH AMERICAN GRILL
ELV knows about as much about Peruvian food as he does about Ecuadorian encebollado — which is to say: not much. Having read Raymond Sokolov’s Why We Eat What We Eat years ago, we are aware that this mountainous region is largely credited with being the birthplace of everything from potatoes to peanuts, and that its cuisine is truly a global one — incorporating ingredients and techniques from Asia to Europe. There is also a strong Japanese influence in some of the fish dishes, and fried rice that’s a dead ringer for something you’d find in a Chinese restaurant.
They’re also big on potatoes and huge, starchy kernels of corn.