Stick-To-The-Ribs Eating

March 22nd, 2014 § 0 comments

Yes, that was the descriptive phrase for heavy, high-cal, stratospheric cholesterol, cheap food devoured by HG in New York during his college days. A real belly buster was mofongo, found in Puerto Rican restaurants in East Harlem, South Bronx and Broadway in the 140’s. Mofongo consisted of mashed, fried plantains (green bananas) formed into a big dumpling shape and served in a bowl of broth with garlic, olive oil and cuchifritos (pork cracklings). HG also ate big bowls of thick skinned potato pierogi with sour cream in Polish restaurants on lower First Avenue and giant plates of ground pork stuffed cabbage at Ukrainian restaurants in the same neighborhood. In African-American Harlem, HG feasted on fried catfish and ribs with mac-and-cheese, gravy doused rice and greens enriched by ham hocks. In the Mott Haven neighborhood of The Bronx, Mom-and-Pop Italian restaurants served bowls of spaghetti with oil and garlic of a size designed to appease the appetite of guys who worked all days with their hands and strong backs. Prices for these aforementioned treats ranged from 75 cents to $1.75.

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