Text 1126, 54 rader
Skriven 2006-05-04 19:54:50 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: tastes 619
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DS> garlic bread was a split sub roll spread with garlic, 
DS> ladled with melted butter and tossed on the grill to
DS> crisp up with the steaks.

ML> Cardell's in Harvard Square was the first place I ever saw
ML> this delicacy, which is often called Texas toast but which
ML> I never encountered in Texas.

My mom used to make it a lot when we were kids; turns out it's
a decent way to stretch a meal with sub rolls that are too old
and stale for subs (I guess I come by my frugal kitchen ways
honestly...)

DS> I wouldn't hesitate to go there again, but as we wandered around
DS> we found far too many other very interesting places (both big and
DS> sparkly and dingy little holes) that we are going to want to
DS> experience first.
 
ML> That's why in 35 years in the northeast I've still never been.

Late in the day last Saturday, we were strolling up 6th from 
Central Park to where we'd be catching our bus, wandering in and
out of small delis and groceries etc.  Lynn suggested that we
could, if so inclined, cover block after block, eating our way
across NYC.

As it turns out, though, that might not be too easy to do in
midtown: there is a huge tourism revival from Central Park South
through Gramercy and small funky places are being pushed out by 
McDonald's, Appleby's, TGIFridays, and their ilk. (I haven't 
been south of Chelsea since a little after high school, so I 
can't say how much that's changed - but on our next NY excursion
we're planning to start off in Battery Park, take the ferry 
out to the Statue of Liberty and Ellis Island, and then wander
north from there.  Speaking of which, when did Bedloe's Island
get renamed "Liberty Island"??)

ML> I've seen a few recipes that call for boiled fat, but
ML> most (and certainly the most flavorful) schmaltz used
ML> in cooking is that such as you describe.

The town where I grew up has a huge Jewish population, and
most of my friends as I went through school were Jewish.  The 
mother of one of my friends, Mrs. F., was not only the most
stereotypical Jewish mother I ever met, but was also the most
phenomenal cook.  She taught me how to make both excellent
schmaltz and marvelous chopped liver.



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