I know, I know. Salt Fish. That is the most uninteresting protein ever, right? Wasn’t that the terrible salt thick fish that the pilgrams had to eat? Is that what they call ‘squaw candy?’ Or how about the dry-fish of the Alaska Natives? But use the word ‘lox‘ and suddenly it’s a priceless cut?! With […]
It starts, “Mom, you have to try what I made for you.” “I’m going to serve you a bunch of things. Like eight.” “Oh, that looks good. Are those cubes of beef?” I ask. “Yes. Beef. Eight kinds of beef.” And now it begins. *Que dramatic, suspenseful ,building, orchestral music, heavy with violins* …and a […]
This, my rendition of tartar sauce, first made an appearance in Beef Served 8 Ways, but it was so successful that I decided it deserved it’s own notice. Similar to remoulade, tartare sauce is generally known as a French sauce, having shown up in their cookbooks dating back to the 1800’s. However, it is widely […]
How did Thousand Island, one of the most well known salad dressings get its name? I had pondered that question on and off over the years, but hadn’t put too much effort into finding an answer, so I decided it was finally time to buckle down and do a little research. And believe me when […]
