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Food Thread: Rugelach!

That's Rugelach, and a particularly fine version...probably the best I have ever had. And I consider myself a bit of a Rugelach aficionado, so you are reading the blatherings of a self-described expert!

There used to be a lot more of them in that box, but I am a weak-willed person when it comes to certain foods, and Rugelach might be at the top of the list of self-control-destroying deliciousness.

They are pretty simple little pastries, and I am sure that many food cultures have similar foods, but there is something quite special about Rugelach, and I think it boils down to the fact that they are crunchy and sweet and tender...and small, so I can pop one in my mouth and be ready for another flavor in a matter of seconds!

Chocolate and fruit are the way to go. The nut version is absolutely second class. As for shape? The ones in the photo are my preferred structure, but I have seen solid versions that are almost mini croissants. We also tried a Rugelach cake a few weeks ago, but while it was tasty, it didn't have the perfect ratio of interior to surface that makes the small ones so perfect!

Am I overthinking this? Absolutely!

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"The Omnivore's Dilemma" by Michael Pollan discusses the complexity of the modern diet, and how best to navigate the overwhelming food choices and advice. Do I agree with Pollan? No. I think that eating meat and other tasty and satisfying foods is part of the joy of being a modern human, and not taking advantage of the incredible bounty afforded us by our wealth and modernity is just silly.

But I think the best of both worlds...eating a healthful diet AND enjoying the pleasures of eating can be had by...wait for it...cooking your own food! Yeah, I know, that's a stunning and original idea.

Home-cooked food is just better than most restaurant food, if done with flavor in mind. Is it as easy as buying prepared food or frozen food and then nuking it for a quick meal? No, of course not, but the pleasures of the dining table are for many people an integral part of being human, and the trouble is worth the delight of sitting down with family or friends, or both, and enjoying a healthful and delicious meal made mostly from scratch.

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Those are grilled lamb shoulder chops, and if you are looking for a good bang for your lamb buck, it's hard to go wrong with that cut. Much less expensive than loin chops or the ridiculous but delicious rib chops, they are also a bit tougher and a bit fattier. Since they are cut thin, the toughness is minimized, and their fattiness can be a real benefit, as long as the fat is in balance. Sometimes lamb fat can be gamey and pungent, which is why I will often trim lamb legs when I roast them.

Of course, if you can get American lamb, which is spectacular and much, much better than Australian or New Zealand lamb, that gaminess isn't that big a deal.

Anyway, I marinated them in garlic, olive oil, salt and pepper, and some dried Rosemary. Grilling on a hot grill took only a few minutes. Nice and simple and classic!

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David Lebovitz is a putz, but this recipe for Apple Jelly intrigued me, because most recipes call for pectin, but his doesn't.

I know there a bunch you who make this sort of thing, and I am curious whether anyone has tried this way!

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Apropos of nothing, I just ate an absolutely delicious Italian sandwich. Definitely not a classic construction: great bread, thinly sliced Porchetta, Broccoli Rabe, some spicy red peppers, and nice tangy Provolone.

What? What do you mean, "What happened to your low-carb diet, Dildo?"

Everything in moderation!

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I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls We know who shakes their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!