Jeg er vild med smagen af foie gras, hader dyrmishandlingen i maskin-overfodring. Ikke at den fede lever er værre end så meget andet industrielt produceret kød, men det er jeg hellere ikke rigtig glad for.
Har længe tænkt, at det måtte være muligt, at udnytte gæs og ænders naturlige instinkt til at proppe sig med mad før de flyver sydpå om efteråret til at producere fed lever. Og så sender konditorsøsteren denne link...
Ca. 20 min. på You Tube på engelsk. Chef Dan Barber fra restaurant/gårdene Blue Hill i New York fortæller om et besøg hos Eduardo Sousa i Spanien. Sousas Patería producerer naturlig foie gras med fritgående gæs, som spiser sig fede på figner, oliven og en masse vilde planter og krydderurter.
Ingen gavage, gæsene følger deres naturlige rytme og propper sig som sindsyge i efteråret. Foie'en produceres kun da, og så confiteres. Familien har haft stedet siden 1812. Barber siger at smagen er fantastisk. Må prøve.
in English
Home again. It seems like eons ago, I was eating pastrami sandwiches and salted cukes at Katz's with the girl chef and Jonas... gangsta look.
I love being in this space between homes. For a few days, things I take for granted are in motion. The big choices are visible, before I get into the rythym of this part of my life. Movable feast. Deep and refreshing. Sort of being reborn.
A fond farewell to take out. Corn, pineapple and It's a beautiful morning muffins. Frittatas, veggie quiche.
Sushi, Korean, thin-crust pizza, a half espresso with a shot of chocolate, seaweed salad, porchetta on a roll, braised greens, sushi.
Quick, early morning bagel on the highway.
Sushi.
Oops, the girl chef shopping.
Even from supermarkets... Really good self-composed salad and spit-roasted lemon chicken from Wegmann's in Ithaca. From Union Square Whole Foods - big organic supermarket - fresh cut fruit, marinated mushrooms, artichoke salad, sesame tofu and buckwheat noodles. I've only cooked 3 or 4 meals the whole time I've been here. And I'm the cook....
Det smagte bare saa godt, det hele. Gottino paa 52 Greenwich Ave, West Village, NYC. Faar igen en en ekstrem lyst til at aabne en lille vinbar med mad.
Ikke en vinbar, siger chef Jody Williams. Heller ikke en restaurant. Gastroteca, prøver hun at indføre... Saadan kunne det godt vaere - som her - det er lige min stil. Smager hammergodt, completely unpretentious. Gode vine - jeg tror nu, jeg kunne finde flere spaendende, selv om der var mange gode. Men vigtigere for min oplevelse, er maden sublim. Uhøjtidelig. Klasse. En skabelon, nej, en inspirationskilde... og hvilken!
Mahla and I weren't the only ones New Year's cleansing in the Russian-Turkish baths on 10th Street yesterday afternoon. I'm glad we braved the masses, my skin still feels like satin.
We hit Ukrainan Veselka's for a late dinner, braving crowds again with a half hour wait for a table. I was happy, finally got my bowl of Christmas borscht, traditional pre-Mass fare in Eastern Europe. Nice, light, with the right amount of vinegar and mushroom pierogi floating in the bowl. 
And their great rasberry blintzes, thick-ish crepes filled with sour cream, for dessert. Two of the things I love in this otherwise bland and rather heavy, sausage and cabbage based cuisine with alarmingly few fresh veggies.
My sister and the girl chef got meat and sauerkraut dishes and swore never to set their legs near Eastern European food again. My sympathies, girls...
Jeg er vild med smagen af foie gras, hader dyrmishandlingen i maskin-overfodring. Ikke at den fede lever er værre end så meget andet industrielt produceret kød, men det er jeg hellere ikke rigtig glad for.
