What do Ogre's eat? Pretty much anything and everything. Got a great home cooking recipe? Restaurant suitable for grumps? Something else delectable like bone marrow marmalade or venison heart sautéed in the early morning? Tell me all about it or don't. But, this is where we put food stuff.
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Restaurants
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Written by OG
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Monday, 13 August 2007 |
Bee and I ate dinner at the Western Hotel in Callicoon NY last night. It is an old place left over from the turn of the century when rail road barons ruled the universe. The passenger railroad tracks still run through the middle of town, but are used only for commercial freight now. The Delaware is just off in the distance. Inside, the floors are river stone and hardwood. The décor invites with an antique charm early 19th century luxury. Curiously, the waiter who took our order, seemed to be the owner of the place. He was charming and brusque like a New York doorman. I liked him. He reminded me of my dead step father. |
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Home Cooking
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Written by OG
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Saturday, 21 April 2007 |
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Yet, another Wiki-Moment has occured, much to the disdain of Black Bear. |
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Home Cooking
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Written by OG
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Saturday, 24 March 2007 |
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The great debate started last night while Black Bear, Chef and I were having a midnight snack after a night of bar hoping. We invited EmCee , but a hard week of darts and managing the store made him wimp out.
The debate started when Black Bear told Chef that Taylor Ham was the same as Pork Roll. In my drunk Red Bull state, I became indignant. Imagine that.
“What are you talking about. It’s not the same. There is a difference.”
We argued about this for ten minutes and some guy sitting at the counter jumped into the conversation.
“They are the same. I know. I’m a Jersey boy.”
“No. They are different. Pork roll is saltier.”
“No. It’s the same.”
“No. It is different.”
The man finally gave up, paid his bill and walked out. It’s futile to argue with a rum and Red Bull ogre. I defended my position to Black Bear, who was hoping I would just shut up. He refused to agree. I called EmCee as he too is a Jersey boy and would surely know the difference. It was 12:45 am. EmCee’s phone rang four or five times. Surprisingly, he answered. |
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Home Cooking
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Written by OG
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Sunday, 07 January 2007 |
Hey, over at Hormell, we found a guide for what the internal temperature beef should be for the vareties of doneness.
Rare
Medium Rare
Medium
Medium well
Well
Cooked to hell.
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=20&id=390
No, just kidding. It doesn't have cooked to hell, but it doesn't have medium and above, which, for an Ogre, is cooked to hell.
Ogres tend to like meat that would still be walking around, enjoying its life, just a few short inutes ago. |
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Restaurants
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Written by OG
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Thursday, 07 December 2006 |
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Princess, MC, Bee and I went to dinner last night at Anthony David’s in Hoboken NJ. Nice joint. It’s a bit pricey for the quality of food, which was beneath Blue Ribbon in The City, but good. One perk is you can bring your own wine. In fact, you have to. They do not have a liquor license.. MC provided a pleasing burgundy with hints of graphite and sweet grape unlike most of pinot noir from California. (Burgundy is French pinot noir for those who do not know. I did not.) Of all the dishes, the foi gras delighted the most. |
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Home Cooking
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Written by OG
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Tuesday, 05 December 2006 |
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Bee made a fine carrot soup the other day from a recipe in a magazine. Essentially, it was a bunch of carrots sliced, sautéed shallots, salt, chicken broth and caraway seed.
Stupidly, the recipe was only for two people. Who the hell ever creates a recipe for only two people? The most common denominator of servings for a recipe is four or more. But two? |
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Restaurants
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Written by OG
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Tuesday, 21 November 2006 |
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Went to Blue Ribbon (a restaurant in SoHo) last night. It’s been around for years and the gang has been frequenting lately. Last night was my first time. Swell place. Very little, if any Manhattan pretense. The price points and décor we on par with a hip, snotty joint, as well as the food, but not the people. It’s my new favorite restaurant in The City. The steak tartar and duck were the best. Just, perfect. We also shared ... |
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Home Cooking
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Written by OG
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Monday, 20 November 2006 |
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Friday night We made a flank steak which MC marinated in a hodge-podge sauce of spices, olive oil and some ketchup. It was ok, but salt and pepper would have been better I think as it did not have enough time to marinate properly. Plus, it was cooked a bit to raw. I was the one who cooked it. The sinew still had the silvery glean of raw meat. Tasty though as I used hard wood and hickory chips. |
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