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This Week

Bony Samich

One of my favorite things is a "bony sam-ich" That's a boloney sandwich. I have a very exact way to make it: 2 slices of pumpernickel bread (Pepperidge farm), Miracle whip on both sides, 1 (only 1) slice of Oscar Meyer Boloney, 1 (only 1) slice of Kraft American cheese (Kraft singles), that's the sandwich. Along with that you have to have dill pickles, original Pringles (no flavors), and grape Kool-Aid. All my cooking friends give me grief about the Miracle Whip. They think that you would have to be down to eating bugs before you would eat Miracle Whip, they're a bunch of snobs. So they use mayonnaise out of a jar. They say that's a much better substitute. I'm a bigger snob, I make my own mayo. But for a Bony Samich you have to have Miracle Whip. There are rules!!! Either you make the sandwich right or you don't, there is no substitute. When I was growing up that was all we ever had. My mom thought mayo was too expensive and greasy. Everything we ate was like that. The first time I ever had a real steak was in college. I thought something was wrong with it, tasted funny. It had not been marinated in BBQ sauce for 2 days like my mom always did. Of course she did that so we could eat it without breaking our teeth. Now it's a big trend, everybody serves "Comfort Food", which means like your mom used to make when you didn't have any money. At expensive places they have fancy French names for things, but really it's just pot roast or meat loaf or livers or stew. My favorite chef, Thomas Keller, has what he calls an "Offal" (pronounced "awful" .. Really) menu which is what my mom called "innards", stuff most people throw away. Liver, tripe, sweetbreads, tails, feet, tongue, heart.. etc. In the book "The soul of a chef" Michael Ruhlman says the best thing he ever ate in his whole life was brains at Keller's restaurant. To most people that's "I dare you to eat that" kind of food. I'm sure it's great as long as you don't think about it.

God's like that. He takes us "as is", nothing fancy, not dressed up, hands, feet, heart, brains and tongue. Then he does great things, great things with people who most would throw away. The cool thing is that it has to be you. There is no better substitute.

I wonder what Miracle Whip tastes like on liver and onions???


Cooking 220 - 2 pans, 2 burners, 20 minutes:

This is from Saveur magazine. The Chef is Gabrielle Hamilton of New York City's Prune restaurant … This is great comfort food. You can make this in the time it takes to cook the pasta…

Brown Butter Pasta

salt, to taste

8 oz. (1/2 pound) such as fettuccine or tagliatelle, use a good pasta like De Cecco… follow the instructions on the box for perfect pasta..
1 cup (2 sticks) unsalted butter

3/4 cup pine nuts

4 eggs

Freshly ground black pepper, to taste

Freshly grated Parmesan

Grated nutmeg, to taste.. just a pinch

Cook pasta as directed on the box. Set a strainer over a bowl; drain pasta, reserving 1/2 cup pasta cooking water, and set aside.

Melt butter in a 12" skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes (don't walk away, or you'll burn them). Using a slotted spoon, transfer pine nuts to a bowl.

Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg. 

Serves 4…

The great thing about this is it could be a late night quickie dinner or a romantic candlelight thing, or pasta for breakfast..


See you this weekend. Bring a friend. It's going to be great!!!



Posted by Mack Oates at 9:04 AM