One of the great recent developments in Mexican restaurants in the U.S. is the rise of regional consciousness. These days, there are restaurants dedicated to the food of, say, Oaxaca, or Jalisco, or Veracruz.
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I went to Orlando last week! And I’m bringing you more than a tee-shirt!
“Uh-huh,” you’re saying. “And why would anyone in his right mind go to sweltering Orlando in August? It wasn’t for Disney World, was it?”
A cobbler, classically, is fruit cooked in a dish with a biscuit-y dough on top (the dough is dropped on in pieces, or it makes a layer across the top). The following variation comes from a friend in North Carolina who swears that in his neck of the woods, the batter-like topping below is quite common. Common or not…it’s a perfect foil for the fruit.
I have a couple of incontrovertible truths about TV chefs.
One is that their “real personalities” are different from their “TV personalities.” A great example is Emeril himself, he of the counter-thumping, food-bamming, viewer-assaulting energy on the small screen. But if Emeril’s larger than life on TV, he’s smaller than life in person. I’ve spent time with Emeril, who is an awfully nice man…and a quiet one! He seems humble, soft, a little shy in person. It’s an amazing transformation, but TV chefs always have a story like this.
The paradise of great, simple Italian-American food in U.S. restaurants was lost when the restaurants became ristoranti, and when garlic bread became bruschetta (pronounced brew-SKET-ta.) All right, I’ve way overstated the case.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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