Random Outtakes, Part III
Marty Martindale’s second book of quirky tales:
Liz Lovetti female tormenter and sensual sex goddess … her do-rag, huge glasses and very scant coverings … a year-long gift from her lover, Gui … Igor thrashed Ethel, drew blood, drove her head into the dirt … raise a little hell with the old farts … there was a very bad odor in the cabin … laughing at the those they called the “new strugglers … one of its foodwriters was in the house … dead, onto their dinner plates as they dined at the Ostrich Oasis Ranch …
It’s kinda-like a fruited tiramisu, or an English trifle. It takes credit for being a true southern tradition, yet we first
read about it in a Boston magazine. Basically, it’s layers of vanilla custard, vanilla (Nila) wavers and sliced fresh bananas. It likes a crown of whipped cream.
We do lots of things with bananas, and pudding is only part of it. Over the years people have found many favorite ways to cook or eat bananas: Continue reading
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- Coal-Grilled Lobster
- Today Ceviche
- Hake “Gremolata”
- Sjomagasin Fish Soup
- Turbot and Nut Butter
- Nut Cake, Yogurt and Lemon
A fun, abundant summer garden yields great, nutritious summer gems, which transform easily into very memorable dishes. Ratatouille is served as a main dish, soup or ragout, warm or cold.
Simply put, a ratatouille “classic” recipe, consists of tomatoes, aubergines, aka eggplant, Bell peppers and courgettes, aka zucchini, plus the addition of garlic, onions and olives. Herbs run from bay leaf to fennel, marjoram to thyme, you make the call. These days probably many will make hot sauce available. Continue reading
NEW ORLEANS RESTAURANTS All of your favorite recipes from the Big Easy, Creole Gumbo, Bananas Foster, Oysters with Blue Cheese, Oyster Artichoke Soup and more.
HOTEL CAFE ROYAL, LONDON (The Domino)
- Smoked Sturgeon, Pink Salt, Caviar and White Chocolate
- Gazpacho, Confit Salmon and Lettuce
- Pork and Apple
- Turbot, Citrus, Fennel and Tarragon
- Manchego Cheese and Smoked Lamb Belly
- Rockefeller Reuben Deli with Pastrami, Gruyere Cheese
- Small Union Cakes
- Cinnamon Doughnuts Continue reading
Most foods don’t rate their own music and lyrics. However, the late, great Hank Williams felt he had to spread theword that, “Jambalaya and a crawfish pie and fillet gumbo were indeed a whole lot of fun on the bayou.”
In the south, gumbos, etouffees and jambalayas are a serious and varying science.
For instance, gumbos and etouffees are served over their rice. Jambalaya includes its rice as an ingredient and lets it soak up all the blending flavors. Continue reading
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