Daily Archives: September 1, 2006

Read. Cook. Apologize.

I must post this swiftly and regrettfully, with most of those regrets to Eric. Last night, the last day of August, I attempted to make the hash browns from Garlic and Sapphires. They were abysmal. I don’t know how a person could f**k up freaking hash browns, but I managed to achieve this quite easily with a spare list of ingredients (8 new potatoes, an onion, salt, pepper, butter). I think I didn’t boil them long enough. I think I used too much potato. I think I need to stick to what I’m good at, which is deep frying and pressing the button on a rice cooker.

Anyway, my bf thought they were good, although they needed more salt he said, and then he said they were like really good baked potatoes in a cake form, and then he said I’m going to put some salt and butter on these ok? And then he was throwing slabs of Plugra on it like frosting. Holy shit is it that bad, I said. And then he said, no! They’re great!, but with a mouthful of the sort-of hash browns, so it was more like Mfno, fey’re gwate! We ate them all, so they were tasty overall, but believe me – they weren’t pretty.

So no picture for now. Sorry, Eric! I’ve failed the RCE club, and think I may be forced to renounce my membership.

If the two shots on Marcus’ cameraphone end up being not so horrific, I’ll post them later…but if I don’t, just imagine the Texas Chain Saw Massacre — with potatoes.

5 Things to Eat Before you Die

The foodie blogosphere is all abuzz with the BBC’s list of 50 things to eat before you die.

Over at the Traveler’s Lunchbox, the list has been trimmed to 5. Here’s mine:

1. A properly ripened Camembert de Normandie.

Epoisses is my favorite, Gruyere would be my desert island choice, and nothing is as elegant as a Vacherin Mont d’Or, but there is no sensory experience quite like enjoying a genuine AOC Camembert de Normandie.

2. November/December Chef’s Degustation menu from French Laundry with the foie gras and white truffle supplements.

Hey, I know it’s cheating, but how else could I fit caviar, white truffles and foie gras on this list? I’m limited to five, and I had to bring up French Laundry somehow. Besides, if you’re going to do it, you might as well do it right.

3. The full 13 course Chinese wedding or New Year’s banquet. See above, except it’s all about shark’s fin soup and peking duck

4. Just plucked and still warm garden tomato cultivated with love, sliced and sprinkled with flaky salt.

You can get the best tomato from the San Francisco Ferry Plaza farmer’s Market, the Santa Monica Wednesday Farmer’s Market or the Union Square Greenmarket in New York, but none of them will beat a garden tomato.

5. Pierre Herme macaron, especially the Ispahan.

Oh, the Ispahan. My bane and my delight. How Pierre Herme thought to combine lychee, raspberries and rose I have no idea, but my ideas of dessert combinations hasn’t been the same since.

What are your 5 things?