I’m lovin’ the contemporary explosion in New York pizza; there are so many styles now available, so many shapes and sizes, and, of course, the part I like least…so many toppings! (Basics, pizzaiolo, ya need basics!) About ten years ago, for The Rosengarten Report, I did a classification of New York pizzas…but the scene is crazy out of control now…with classification seeming possible only to the most anal of New York pizzaphiles!
Our Naga Jolokia Ghost Chile extract is a Screaming Mimi Award Winner at the NYC Hot Sauce Expo!
Come see me Sunday, April 21 from Noon-2pm. I’ll be signing hot sauce bottles at the dRosengarten.com booth and would love to see you! I’ll also be judging the Bloody Mary Mix Down at 2pm Sunday—stick around to see the results.
Thin people are ordering egg white omelets all around me these days, but I’ve never been moved to do the same. Until now. The downfall of the egg white omelet, to me, has been its insubstantiality, and its usual lack of flavor.
One thing you know for sure en route to Hong Kong: this city will have wall-to-wall hanging ducks, chickens, pigs, roast pork, all displayed in multitudinous carnivorous windows. The whole category is sometimes referred to as “Chinese BBQ” (even though the meaning is way different from the righteous thing we call BBQ in the American south)…and the Cantonese, who own Hong Kong gastronomically, are the masters of it.
This is one of my all-time favorite appetizers from any cuisine. Watch it turn those who are “bored” by vegetables into ravenous eaters of green. It’s also a happy time for the cook–since the recipe’s a breeze and should be prepared hours in advance. At dinner party time, all you have to do is pick up the platter and put it on the table. I also love the quaint language of the Chinese menu in America: there are so many tastes in here, the flavor is called “assorted.”
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...
The Wine Manifesto!
Download a Free Copy!