April 10, 2017
Days Until. . .
French Quarter Festival–April 12-15
Jazz Festival–April 27-May 6>
Yes, We Have Some Bananas
Today in 1633, greengrocer Thomas Johnson of Snow Hill in London displayed bananas in his shop window. They were the first bananas ever sold at retail in that country. Most people in England had never seen or tasted bananas, but heard enough about them to snap them up. Bananas would not become widely available in England for another 200 years.
National Soft-Shell Crab Day. Soft-shell crabs are just beginning to appear right now. The early part of the season is best, with the biggest specimens we may see all year.
Soft-shell crabs are almost absurdly delectable. Every creature that eats crabs relishes these. It’s a wonder any crabs make it past that vulnerable stage. Soft-shell crabs are blue crabs that have just molted their too-small shells. Almost all the ones that come our way are farm-raised. (The wild ones hide very effectively, and finding one is dumb luck.) Soft-shell crab producers can tell when a crab is about to molt. As soon as it does, it’s removed from the water. Otherwise, the shell stiffens and gets “papery.”
A crab increases its size by pumping up its tissues with water in the minutes after it sheds. If you ever see the process, you’ll wonder how that crab could possibly have been in that old hard shell. Crabs get better as they get bigger. A gigantic soft-shell crab contains, among many other wonderful things, two massive jumbo lumps of a size one rarely gets in straight crabmeat dishes. One “whale” (as the biggest soft-shell crabs are known in the trade) is better than two smaller crabs.
Cleaning a soft-shell crab for cooking is a bit involved. You cut off the face and rip out the gills (the “dead-man’s fingers”) and the sand sac. You can then proceed, but the crab will appear to have lost some corpulence. So some chefs stuff something inside to take the place of what came out. As for the actual cooking, no method beats deep-frying. I’ve occasionally had broiled or grilled soft-shell crabs that were as good as fried. But never better, and usually worse. From that point, nothing enhances a soft-shell crab more than napping it with a little brown butter and a pile of lump crabmeat on top.
Eaton Butte is a prominent mountain on the eastern slope of the Cascade Range in central Oregon, 103 miles southeast of Eugene. Its western side rises 1000 feet in a quarter mile to a 5169-foot summit. It’s lightly forested, and popular among campers and hikers. Jeep trails crisscross it. Any eatin’ will be done by those who packed in a lunch, or who drive nine miles east to Sugar Pine Cafe in the town of La Pine.
This is the twenty-second in a series of Gourmet Gazetteer places whose names begin with “Eat.”
boudin, [boo-DAHN], French, n.–A light-textured sausage stuffed into a casing and cooked. The word is an old one, with roots that also gave us “pudding.” The meaning is clear: it’s a soft mixture of ingredients that set into solid form, but just barely. The variety of sausages called boudin is wide. From our perspective in South Louisiana, the word used alone refers to boudin blanc, made with pork, pork liver, and sometimes other pork organs. This is all mixed with cooked rice and seasonings before going into a casing. It’s fully cooked when purchased from the butcher, but is usually heated before eating. Many butcher shops sell it hot and ready to eat. Boudin noir–a blood sausage–is less common even in Cajun country, and unheard of almost anhywhere else.
Food And The Law
On this day in 1995, smoking was banned in all New York City restaurants with more than 35 seats. From that point, laws prohibiting smoking in restaurants spread. It took a dozen years for them to come here, but we’re glad they did. Right now, some restaurants are complaining that the ban has had a negative effect on business. That happened in New York, too–initially. Sooner than anyone expected, volume was back up to (and beyond) levels from the smoking era.
Food On The Air
On this evening in 1982, in a skit on Saturday Night Live, Eddie Murphy pulled a large live lobster out of a tank, held him up to the cameras, and named him Larry. He then asked the audience whether they wanted Larry boiled and eaten, or whether Larry should be allowed to live. Giving the lobster a name was what decided that one. By the end of the show, the telephone voting from around the country gave Larry a reprieve, and he went on to live until he could collect residuals from the reruns of the show.
The Old Kitchen Sage Sez:
When with your food empathy you feel
You’ll begin to dread your every meal.
For you to eat, something must die
But forget it! It’s already said good-bye!
People We’d Like To Take To Dinner
Novelist Paul Theroux’s birthday is today, in 1941. He mostly writes fiction now, but he came to my attention through two travel books. In both, he takes trains to the farthest points tracks lead. The Great Railway Bazaar goes from London through Asia. The Old Patagonian Express starts in Boston and ends in Mendoza, Argentina. He digs into the culture wherever he goes, and has much to say about the way people eat. To an extent, it was what Anthony Bourdain does now, but thirty years before.
Annals Of Fishing
Today in 1989, a number of major American food distributors stopped selling canned tuna caught in nets that trapped (and then suffocated) dolphins. The move caused the price of tuna to rise a bit, but tuna from countries that did not accept the restriction went down dramatically, and for a time its sales actually went up. Now dolphin-safe tuna is the standard of the business. Progress is all around us.
Music To Drink Shots By
Today in 1958, The Champs’ recording of Tequila hit Number One on the pop charts. It was essentially an instrumental, with the group saying “Tequila!” at the end of every few bars.
Relief pitcher Dan Quisenberry signed a lifetime contract with the Kansas City Royals today in 1985. . . Kirk Lowdermilk, pro football player, was born today in 1963. . . Bill Martini, former Congressman from New Jersey, was born today in 1947. . . Jay Cooke, an early American financier, was born today in 1821.
Words To Eat By
“Soft crabs are always fried (or broiled) in the altogether, with maybe a small jock-strap of bacon added.”–H.L. Mencken.