I’ve written before how the New York Times Dining & Wine section online is one of my favorites. I consider it a weekly ‘must read.’ And I’ve also written about the videos posted by Mark Bittman who writes a column called the Minimalist. Bittman has a video in this week’s edition. And it was entertaining. But the one that I really enjoyed was ‘Grillades & Grits’ a recipe by John Besh from
The video takes about 8 minutes, so click on it when you’ve got enough time to watch it. But there are two parts of it that I really enjoyed.
First, while he’s making the grits, he talks about adding first butter and then mascarpone cheese. He tells the viewer, in his laid-back,
I’ve never been a big fan of grits. But I had so much fun watching him make them in this video, I might give them another try.
The second part that made me laugh was when he’s cooking the grillades. He explained earlier that grillades are thin, little slices of pork. He then casually tells the viewer, “If you don’t eat pork, then use veal. And if you don’t eat veal, then use beef.” Then he pauses for a moment as if considering just how far he can take this, and he says, “If you don’t eat pork or veal or beef, well I feel sorry for you. You don’t know what you’re missing.”
I do like
Laissez les bons temps rouler!