Food and Drink Saviors

October 15th, 2016 § 0 comments

Like The Lone Ranger, parmigiano rides to the rescue of modest Italian cooking. Sour cream does the same for Russian cuisine: Borscht and pelmeny are unthinkable without big dollops of sour cream. Ditto blini and red salmon caviar. Most folks find hamburgers inedible without a pour of ketchup. Hot dogs are sad and lonely without a smear of yellow mustard. HG likes shucked oysters au naturel, the better to inhale their briny goodness. This choice is not shared by many people who blunt the oyster taste with lemon juice, horseradish and unspeakable red sauce. Even the French, devout oyster lovers, serve the bivalves with a shallot vinaigrette. Go figure. HG likes rare steak the Tuscan way. Crushed garlic and olive oil atop the blood rare meat. During the PEI summer, BSK serves many a pot of steamed mussels and bowls of seafood chowders. HG enhances them with scoops of a mayonnaise and sriracha mix. At the cocktail hour, HG gives vodka on the rocks a few drops of Regan’s Orange bitters. BSK always adds a splash of Aperol to BSK’s pre-dinner glass of white wine. After dinner, HG makes a snifter of insipid brandy sing with an addition of Peychaud Bitters. When teetotalers are present, HG gives their glasses of sparkling water vibrant life with a few drops of Angostura bitters.


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