It was a heavy day of podcasting yesterday. Our usual food fun that we now call Tomfoodery, we did twice because we didn’t like the first one so well. In listening back, though, we liked them both, so they are up as Part 1 and Part 2 today. We had an episode of The Times, featuring Michael DePaolo from Pythian Market to talk about all they are doing to feed masses of people like hospital workers, City Hall, and construction workers during this time. Turns out they cut their teeth with 9/11 in NYC and later with Katrina, so their street cred is good. We had no idea the Meribo pizza oven can crank out 50 pizzas in 15 minutes! And our-friend-of-the-show and very loyal NOLA expat Alan from Seattle called in to chat. That’s Times Episode 5.
We are very much enjoying these podcasts and hope you are too. We get multiple emails daily missing the show, so I hope everyone is finding them and will share them with friends. It’s all we have right now for silly distraction.
The cooking here at the Cool Water Ranch is definitely cranking up, though the clean-up will send us right back into restaurants as soon as they open. The dishwasher has been run more in the last month than in all its 20-year-tenure here. No joke. I pride myself on my dishwasher loading skills. When I am finished loading a dishwasher, a piece of paper cannot fit between anything. The manufacturer should use me to give tutorials, and environmentalists would be in awe. My daughter is not, especially the part that while I excel at loading, I try to be AWOL for unloading. In short, these classy takeout containers are getting to be more and more used as dining ware.
A few days ago, ML confessed a purchase of a wok. While her endless house renovation takes place at a glacial pace, we have absorbed her whole household here. New purchases are on hold. But a wok?? I was intrigued.
We used the leftover Picanha steak, and all imaginable vegetables. She made a soy sauce glaze which included rice wine vinegar, and it had a considerable kick to it. I was a little underwhelmed by its look. It was green and brown by the time it was done, but that many vegetables make it okay in my book, and who can complain about the pungent saltiness of spicy Asian stir fry? Brown rice was the carb, and cornstarch the thickener. It wasn’t the Steak Kew at Trey Yuen, but it was good. That opinion was not shared by the others. They will stick with Trey Yuen.
