sometimes the big luscious-looking ones were the
sour ones; this is contrary to most of my experience.
I've sometimes had big luscious-looking ones that were simply tasteless,
not usually sour, though....
Just had some big luscious-looking ones and
some puny reddish ones, both of which were
sour and not very tasty. These came from
Driscoll's and were product of USA (didn't
say where).
baker's dozen of big 20-count drys that were
sweeter and more flavorful than the $5-per ones
that have been served me in Michelin-accoladed
restaurants in Tokyo and Singapore. The so-called
stuffing was of course cracker crumbs, a little
salty, but splashed with real sherry. On the side
I got half a pound each of (overcooked) angel hair
in agli'olio and (not overcooked) steamed broccoli.
It seemed a pretty good deal for the $16 tag.
Nice. I can almost envy you that one... :)
I've had some quite good scallops lately,
stateside, but they are still not quite as
wonderful as the ones that routinely were
available (even in Mrs. Paul's batter clothing)
back in my childhood.
Shieldaig 12 ...
not bad - a little unconcentrated but pleasantly
smoky and smooth enough. Reports have Total
salesmen claiming it's a declassified Macallan or
Glenlivet. I don't believe. Still, for under $30
for a 12-y-o, not too bad.
Smoky doesn't usually describe either Glenlivet or Macallan... I don't
think I'd believe, either... :) Don't think I've ever seen it...
Whispers in both. This stuff had more.
The good thing: not an enormous hit in the pocketbook.
Had it been an enormous hit, it would have added injury to insult...
Sounds like the best things there were the pate and the raisin-nut
loaf...
And the company. The food was a mixed bag,
and the service was pretty absent. Funny thing
is that I saw the cover of the latest Boston Globe
Magazine, and there was this guy who looked like
Andrew Weil in kitchen whites, and it turned out
to be Peter Davis, the head chef at that same
disgraced Henrietta's.
Henrietta's hash browns recipe
categories: starch, vegetarian, brunch
servings: 6
4 md Yukon Gold potatoes
7 Tb unsalted butter
Kosher salt
freshly ground black pepper
Peel the potatoes and place them in a large pot
of cold water. Set over high heat and bring to a
boil. Reduce heat to medium high and cook until
you can poke a bamboo skewer through a potato,
40 to 50 min, being careful not to overcook.
Drain and set aside to cool and dry completely,
preferably overnight in the refrigerator.
Meanwhile, clarify the butter by melting it in a
small saucepan over medium heat. When foam forms,
use a spoon to remove and discard it. Cook,
skimming, until the butter stops bubbling. Take
care not to brown it. Strain through a fine sieve
or cheesecloth and reserve. You should have 5 Tb.
Heat a cast-iron or heavy-bottomed pan over
medium-high heat. Grate the potatoes on the large
side of a box grater into a medium bowl. Season
with salt and pepper and mix lightly. Add 3 Tb
butter to pan, swirl until it begins to melt and
add the shredded potatoes. Cook until golden brown
and crusted on the bottom, almost (but not quite)
burned in parts, about 15 min.
Use a wide spatula to flip the potatoes, or
quickly invert the pan onto a dinner plate and
gently slide them back into the pan. Add remaining
butter around the sides of the potatoes and cook
the second side until golden brown, about 10 min.
Cut into wedges or spoon onto plates. Serve with
eggs, grilled meats, toast and plenty of jam.
Peter Davis, Henrietta's Table, Cambridge MA
via Sam Sifton, New York Times
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