Comments for Notes From The Culinary Wasteland

Comment on MY BODEGA by Juliet

Juliet — Wed, 22 Feb 2012 04:56:25 +0000

I agree. Zabar’s is divine. And Zabar’s Cafe is my very favorite spot. Great coffee and great tuna fish and altogether great soups and sandwiches. But… re bodegas, check out Manny’s on 93rd/94th & Columbus, a truly neighborhood grocery. Owned by a Greek/Greek-American family who are very in tune with the tastes of the neighborhood.
If you need/hanker for something, they will order it! Very old-fashioned and very neighborhood.

Comment on MY BODEGA by Cathie Borrie

Cathie Borrie — Wed, 22 Feb 2012 02:49:52 +0000

LOVE LOVE LOVE Zabar’s and I can’t cook! HA! I go in for food then upstairs and buy things that are so neat but I may never use. Egads that’s one wonderful store. Visit Zabar’s every time I come to the city – from Vancouver, CANADA!

Comment on MY BODEGA by Francesca (Fran from Savannah)

Francesca (Fran from Savannah) — Wed, 22 Feb 2012 02:15:20 +0000

Just had breakfast at Zabar’s and brought back cheese and two free coffee mugs sporting Zabar’s for registering my e-mail! Yeah! Excellent!

Comment on OLIVES AND ALMONDS by Ed

Ed — Sun, 19 Feb 2012 11:25:08 +0000

Now I get it. The f- word usage was merely a ploy, a clever segue into promoting your new novel:-) Well, if it was, I fell for it completely, ’cause I promptly pre-ordered AFTER ANNIE from Amazon. Love your writing, have read all your books.

Comment on OLIVES AND ALMONDS by francis

francis — Sat, 18 Feb 2012 02:31:43 +0000

A quick survey of my shelves finds books, stories and letters by authors as diverse and brilliant as Robert Penn Warren, William Kennedy, David Foster Wallace and Tennessee Williams who used the so-called f-bomb to express themselves or convey the American idiom. That’s quite a gutter to be in. I think the use here was not only appropriate, it was accurate. Another great post.

There are few things more depressing than working hard to prepare something delicious for people who are stuffed to the gills or to be presented something lovingly and carefully created when the idea of eating another bite makes one wish to disappear. Sitting down hungry to a great meal is a wonderful thing. And all too rare.

I hope it’s okay with Mike if I take a stab at the Vasto olive question, though that’s all it will be. A stab. I spend a lot of time around there and in other parts of Abruzzo, but most of what I know about the olives around Vasto has to do with those used to make olive oil. They have hundreds of varieties in the region and that area on the southern coast is particularly rich in this regard. But the most important olives around Vasto would probably be these: Gentile, Leccino and Nebbio. A little more inland in Chieti province and you’ll find Intosso and Ghiandaro. But these are for oil, so who knows.

Comment on OLIVES AND ALMONDS by christine

christine — Fri, 17 Feb 2012 19:04:40 +0000

Love the olives and the well-placed f-word. Your writing is delicious, Michael Tucker :-)

Comment on OLIVES AND ALMONDS by Mike

Mike — Fri, 17 Feb 2012 15:55:30 +0000

@ all of you — F-words and olives seem to have stirred you all up. Thank you for the great response – positive and otherwise.
For those of you who were put off by the profanity, I must warn you off my new novel (!) which is about to be published. It’s called AFTER ANNIE. It hits the stores on March 1st and its protagonist uses that word liberally. Perhaps I’ve been influenced by him. For me, it’s a great word to use when you want your readers to laugh — it implies frustration, impatience – being at your wits’ end — that’s all.
But for those who find it crass, please forgive me.

Comment on OLIVES AND ALMONDS by Mike

Mike — Fri, 17 Feb 2012 15:43:05 +0000

@ Don Miché — Grazie – for sharing your olive wisdom.

Comment on OLIVES AND ALMONDS by Mike

Mike — Fri, 17 Feb 2012 15:41:42 +0000

@ Anne – Yes, she will — it’s adapted from Italian Two Easy by the London River Cafe chefs, Rose Gray and Ruth Rogers:
Squeeze the juice from one lemon and mix it with three times its volume of olive oil; season.
Reserve two tablespoons and mix the rest in a warm bowl with 2 1/2 oz. of grated parmigiano.
Parboil the greens beans to the way you like them, drain and toss them into the parmigiano and let the cheese coat the beans.
Toss 4 oz. of arugula leaves with the rest of the dressing; put on plates; top with the beans — and that’s that.

Comment on OLIVES AND ALMONDS by Cathy

Cathy — Fri, 17 Feb 2012 15:31:05 +0000

Great writing, as always – can’t wait to see everyone next month! (And “f***” away, we’re all adults here.)