Flowers and Sushi in Vancouver

April 21st, 2013 § 0 comments § permalink

HG, not exactly a champion class Nature Boy, usually finds gardens — no matter how famous, how praised — boring. The urban old fellow prefers peering into shop windows, examining the menus outside of restaurants and watching the passing parade of humanity from a comfortable cafe chair. VanDusen Botanical Garden in Vancouver upsets all of HG’s predilections. Beautifully maintained and imaginatively laid out, this wonderland has unusual plantings, lovely vistas and, of course, blazes of startling color. On its meadows and in odd corners are sculpture. Not sentimental crap but challenging and distinctive work. The only other gardens that HG ever enjoyed as much were the famous Zen gardens in Kyoto, Japan.

Lunched at Tatsu Japanese Bistro on Commercial Drive. The “Drive” has long been the center of “alternative lifestyles” in Vancouver. Its funkiness is being diminished a bit by some attractive new shops and restaurants but it still has cheap ethnic markets and colorful, eccentric local characters. Tatsu is a charming little place. Sushi, sashmi and all the other Japanese faves imaginatively presented and very modestly priced. HG had a sashimi bento box that had rolls, sushi, salads, slices of salmon and yellowtail plus an abundance of fruit. A huge amount of food that HG couldn’t finish. Cost: $14. A very tasty bargain.

HG at the Korean Pavillion At the VanDusen Gardens

A Return To Vancouver

April 19th, 2013 § 0 comments § permalink

New Mexico is in the midst of a drought so HG and BSK thought it an appropriate time to enjoy the moist magnificence of Spring in Vancouver. It’s April and the cherry trees are in bloom, filling the avenues with color. Tulips and daffodils have popped out of every available scrap of earth. Yes, Mother Nature, that exuberant dame, really struts her stuff in this glittering (and wet!) Canadian city wedged between mountains and the sea. There are bursts of botanical beauty everywhere from elegant front yards to the communal neighborhood gardens that enliven street corners with seasonal plantings. HG and BSK inhaled big breaths of salt air as they walked along the English Bay shoreline at Jericho and Spanish Banks (Easily available beaches and giant salt water swimming pools are among Vancouver’s urban amenities.) Appetites sharpened, HG and BSK visited their old favorite, Congee Noodle House Restaurant in the Mt. Pleasant neighborhood. Whether or not absence makes the heart grow fonder, Congee House was even better than remembered. HG and BSK shared a perfect Congee with scallops and Chinese mushrooms and a platter of hand peeled noodles with bean sprouts and beef. Absolutely perfection.

More natural beauty (plus man made art) and robust Asiatic feasting await the happy duo. It is good to be back.

HG Hates Hooters…But Craves an Onion Ring.

April 18th, 2013 § http://hungrygerald.com/personal-ad-for-dating/ § dating site no email

The Hooters restaurant chain (locations throughout the world) provokes HG anger. Like a lecherous uncle, there is something downright perverse about the chain’s deliberate exploitation and objectification of the bodies of young women. (HG has never been in a “Hooters” but has watched the chain’s repulsive, leering videos). One of HG’s favorite food bloggers is who is blake sheldon dating) He is a graceful writer and an accomplished cook. Recently, Lebovitz attended a holiday party and through a silly gift exchange, he wound up with http://hungrygerald.com/mature-single-women/. Bemused (and amused), Lebovitz decided to test a recipe: http://hungrygerald.com/speed-dating-online-uk/. And, annoyingly, the onion rings turned out to be splendid. As a matter of moral principle (even though HG loves onion rings–even more than he loves French fries) HG will not try the recipe. Since HG will be summering with BSK and family on Prince Edward Island, HG will enjoy the world’s best deep fried onion rings at Rick’s Fish and Chips, the delightful restaurant near the edge of St.Peter’s Bay. Six oysters on the half shell, fresh fried haddock, onion rings, cole slaw and a cold bottle of locally brewed artisan ale—that’s what HG will be eating at Rick’s following a day of swimming, sunning and kayaking. Envious?

Pork Rinds – HG’s Favorite Health Food.

April 17th, 2013 § 0 comments § permalink

Good news. A health magazine recently reported that pork rinds are a (relatively) healthy food. Yes, plenty of fat in these bits of fried pork skins but its a good kind of fat and the skins contain plenty of beneficial oelic acid. Since HG likes to scatter some pork rinds over a bowl of green chili stew the happy report caused HG to muse over other (not so healthy) fried favorites. When HG used to visit the streets of the Washington Heights section of Manhattan (lots of Puerto Ricans, Dominicans and Cubans lived there) HG would often drop into one of the plain spoken restaurants for a favorite meal: Moros y Cristianos ( Moors and Christians–black beans and rice topped with chopped raw onions) and a bowl of Chicharrones (fried pork fat, a by product of lard production). When in a hurry, HG would buy a snack at a Cuchifrito. A Cuchifrito is a colorfully decorated rolling cart that sells freshly made fried foods. (“Cuchifrito” also refers to a whole range of fried pork dishes served in Puerto Rican restaurants). HG remembers with fondness the baccalitos (salt cod pancakes) and rellenos de papas (fried mashed potato balls stuffed with meat or cheese) dispensed by a little cart near St. Nicholas Avenue. However, when HG explores the fried food HG memory bank, the taste standout is old fashioned fried chicken skin (fried in chicken fat, of course) that HG’s Mom cooked while she was rendering schmaltz (chicken fat). A favorite HG childhood sandwich was two slices of Pechter’s Pumpernickel Bread enhanced with an abundance of chicken fat, fried onions and a load of fried chicken skin (gribenes.) Serve a youngster that dish today and it’s off to jail you’ll go for impairing the health of a minor. HG has learned that the Second Avenue Delicatessen in New York (the new one in the East 30’s–the revered old one on Second Avenue closed following a rent dispute) serves a free “amuse bouche” of gribenes. Must indulge on next New York visit.

The West Side Is (was) The Best Side

April 15th, 2013 § 0 comments § permalink

HG has written frequently about the food heaven that was the Upper West Side of Manhattan. Yes, Zabar’s, Murray’s and Barney Greengrass remain — temples of smoked fish and other delicious treats. But, in the days long before the UWS became fully gentrified there were scores of Mom-and-Pop shops, eccentric ethnic restaurants and corner greengrocers that defined the neighborhood’s culinary bent — all have disappeared, crushed by the real estate steam roller. When HG and BSK lived on the West Side during the 1960s and early 1970s the neighborhood was a bastion of rent control. Vast, affordable apartments were legion. Naturally, this attracted writers, artists, musicians, dancers, intellectuals, etc. The neighborhood had an edge. There were plenty of muggers and drug addicts. Petty larceny was the norm. Crazies, huddled in layers of clothing during the warmest weather, wandered the streets mumbling their interior monologues. At night, hookers appeared. There was a melancholy haze over the benches on Broadway where Holocaust survivors, often displaying their concentration camp tattoos, sat ringed in exhaust fumes and polluted sunshine. The great, Nobel Prize-winning author I.B. Singer, a small, pale man in a dark suit and fedora, would chat in Yiddish with these men and women (when he wasn’t feeding pigeons). Impecunious old European refugees favored the Senate Cafeteria on Broadway near 96th Street where they argued endlessly over cups of tea. HG and BSK lived in The Hereford, a moldering 12-story apartment house between West End Avenue and Riverside Drive (glorious views of the Hudson River and the New Jersey Palisades). The building was a repository of the arts. HG and BSK’s dear friend, the composer Michael Small lived with his wife, Lynn, on the fourth floor (HG and BSK lived on the lofty 12th). The Small’s apartment was unusual. Michael’s classmate at Williams College, Charles Gwathmey, the extraordinary architect, had ripped out walls in the apartment creating an exuberant space defined by his beautifully crafted cabinetry. Michael’s grand piano was at stage center. Peter Boyle, the actor (before jumping to fame in Young Frankenstein) lived in the building and joined HG and BSK at a Chinese cooking class. Ted Solotaroff, the visionary critic and editor (founder of The New American Review and lifelong friend of Philip Roth) became a pal of HG and BSK. Here’s a vignette of life at The Hereford: Early one evening Michael summoned HG and BSK to his apartment where he played some of his score to the film Klute (a hit with Jane Fonda as a call girl-in-peril). He went on to write the scores for many memorable films induing All The President’s Men and Marathon Man. After dinner we all went to a literary event at Ted Solotaroff’s apartment. Here, we heard Richard Howard, the poet and translator, read Robert Browning’s My Last Duchess. Memorable. Sadly, Small, Boyle, Gwathmey, Singer and Solotaroff are all gone. Richard Howard is still a figure in New York literary life. And HG continues to remember it all with great fondness.

Listen To Your Mother

April 13th, 2013 § 2 comments § permalink

HG’s late mother, a woman who grew up in pogrom plagued Czarist Russia, believed that all non-Jews harbored an ineradicable hatred of Jews. HG found this ridiculous, but understandable given her background, and cited BSK as an example of a non-Jew devoid of any trace of ethnic, racial or religious animosity. “Just wait,” warned HG’s mother. That’s why, after almost a half-century of marital bliss, HG was startled by an incident last week. HG suggested a breakfast of post-Passover matzo brie. (For the uninitiated, matzo brie is an Ashkenazi Jewish staple — a mix of softened matzos and beaten eggs fried into crisp pancakes. When sprinkled with ground pepper and coarse salt, they are heavenly. Alternatively, sweet toothers like them with a pour of maple syrup.) BSK’s response: “Matzo brie is disgusting. Tastes like eggy old pieces of cardboard.” Wow. Could this be latent anti-semitism rearing its ugly head after all these years? HG then recalled BSK’s distaste for the chicken fat drenched food at Sammy’s Roumanian Restaurant in New York and her luke warm response to kishka (a goose or chicken neck stuffed with garlic and chicken fat enhanced matzo meal). And now this blistering attack against one of the cornerstones of the Jewish table…HG responded angrily: “So, BSK if you are through delighting in Mein Kampf you might want to browse the Protocols of the Elders of Zion and embroider your nightie with swastikas.” HG continued in this vein until BSK exploded: “Go on with this craziness and I’ll cover you in tuna melt and freeze you in a lime Jello mold.” HG has desisted. An uneasy peace prevails.

The Frito Pie

April 13th, 2013 § 2 comments § permalink

HG never encountered the Frito Pie until HG and BSK’s move to New Mexico. Now, it ranks alongside the vaunted Nathan’s Chow Mein Sandwich (available ONLY at Nathan’s Coney Island location) as HG’s favorite messy, silly, funky treat. Let’s clarify one point. The Frito Pie is not a pie. It is composed of a pile of Fritos (yes, those crispy, salty corn things in a bag) covered in beans, red chile, cheddar cheese and topped with shredded iceberg lettuce. Piquant salsa or hot sauce is added to taste. Originally, this was constructed in a very proletarian manner: A bag of Fritos was opened. The chile, beans, etc., were poured into the bag. The bag served as both bowl and a vehicle for transporting this lovely meal. You ate the sauce-drenched corn chips with a spoon. El Parasol (in Pojaque about 15 miles north of Santa Fe) makes the Frito pie a bit more elaborate, serving it in a proper bowl with green chile and chopped raw onions upon request. A crunchy, spicy pleasure. HG believes the original rough and ready Frito Pie is still being served at the Five and Dime Store located on The Plaza in downtown Santa Fe.

Woody Allen’s New York

April 11th, 2013 § 0 comments § permalink

In the early 1950’s, a scrawny kid named Alan Konigsberg was writing gags for New York press agent David Alber. Alber, of course, would submit these little bon mots of humour to the reigning Broadway columnists in exchange for mentions of his clients. At the same time, HG (in his morally conflicted role as journalist and moonlighting press agent) was writing gags and newsy tidbits for the columnists (Walter Winchell, king of the columns, liked HG’s stuff). As HG has often remarked: “I went on to fame and fortune. Wonder what happened to the Konigsberg kid?” Well, Konigsberg changed his name to Woody Allen and has been busy lighting up the world with his comic genius for more than 50 years. These were some HG memories last night as HG and BSK watched Whatever Works, the Allen comedy starring Larry David. Allen originally wrote the movie with Zero Mostel in mind but Mostel died before it could be made. It would have been better with Mostel. Larry David, a gifted comedy writer and a funny man in his improvised riffs on the television program Curb Your Enthusiasm, is not a film actor and can’t really carry a movie. Zero, a mad comic monster, would have been a smash. Still, HG enjoyed the movie because, once more, Woody Allen displayed his intense love for New York. Lots of Greenwich Village street scenes and Chinatown food shopping (lovingly photographed). There’s even a vignette featuring the Yonah Shimmel knish shop on Houston Street. In Allen’s New York everyone seems to live in great apartments or lofts. There’s lots of dining in pleasant restaurants. Best of all, beautiful shiksas (non-Jewish girls) find neurotic, verbal, physically unprepossessing Jewish guys sexually irresistible. As the saying goes: “From Allen’s mouth to God’s ear.” But, maybe Woody has a point. After all. HG met and won the heart of BSK in New York.

Raw Treats

April 10th, 2013 § 0 comments § permalink

HG likes fresh, seasonal raw vegetables. A healthy, festive way to dine with friends is to prepare a very big platter of crudites (as raw vegetables are described on Paris bistro menus.) Broccoli and cauliflower florets. Scallions. Slivers of fennel. Radishes. Slices of young turnip. Red pepper slices. Fava beans in a bowl, sprinkled with olive oil and shavings of pecorino cheese. Set the table with small bowls of good olive oil (fruity Sicilian, robust Greek, flavorful Californian). Maldon Sea Salt. A pepper grinder. Sourdough bread, toasted and rubbed with garlic. Bagna Cauda (olive oil, garlic, anchovy mixture lightly heated)…And, Dukkah. What is “Dukkah,” you may inquire? It is an Egyptian mixture of ground hazelnuts, sesame seeds, spices. A little bit hot. Very addictive. Have lots of red wine and some chilled white ready to pour. Let the feast begin. Dip. Crunch. (HG likes to dunk bread spears into olive oil and dip them in Dukkah. Ah !!). HG follows this with a simple dish of pasta (capellini) with anchovies and garlic (pour the remains of the Bagna cauda over it). Fresh fruit for dessert. Keep the laughter going with after feast grappa, brandy or sambuca.

Faux American In Paris

April 9th, 2013 § 0 comments § permalink

When Paris chefs try to create simple American dishes they fail miserably. Paris is in the midst of a hamburger craze and, according to HG’s informants, the Paris hamburger is laughable. It is devoid of that certain tang that is only achieved at the great American burger emporiums like Bobcat Bite in Santa Fe or Burger Joint in New York (strangely located behind a curtain in the lobby of the super-posh Parker Meridien Hotel). There is some disagreement, but HG believes great steak and fries can only be obtained at the renowned New York steak joints like Spark’s and Peter Luger’s. (Severo, a darling of Parisian critics, serves a pallid version in HG’s opinion). In the latest challenge to American supremacy, The Lobster Roll Bar has opened in a fashionable section of Paris. And, how good is their seaside treat? Fuhgeddabout it !!! Discerning American experts have described the roll as too sweet and the binding mixture as insipid. (And the price for their lobster roll is about $32). If you want to know how to prepare a great lobster roll at home check out HG’s post of Sept. 9, 2012 entitled: Attention Must Be Paid. HG’s advice to the French: Stick to what you do best — escargots and silly philosophising about amour.