New York chefs are kitchen sissies. Several items in the Dining section of today’s NY Times messed with my digestion.
Let’s ease into the narrative.
There is news that NY city hall is considering a ban on bake sale items such as homemade pumpkin bread, pink cupcakes and spinach tofu empanadas (to name a few). The new rule is aimed at tackling obesity. But packaged junk like Reduced Fat Cool Ranch Doritos and Linden’s Chocolate Chip Minis are deemed delicious. I say keep your capitalistic government out of my kitchen.
It gets worse.
An alleged barbecue pitmaster from Queens (oxymoron?) claims Texas BBQ is “limited” and he proposes cultural shifts that includes these finger-lickers: pork loin brined in bay leaf, lamb ribs marinated in a fermented shrimp sauce, wagyu brisket with chili jam and steamed buns, and duck rubbed with red curry powder which will be flash-fried and…and…Stop.
Then comes a NY Mexican chef who says it is unnatural to see people use tortilla chips like a shovel for salsa. “Like watching someone drink salad dressing out of a bottle,” he sniffs. Uh-huh. So you tell me what are the true ingredients of authentic salsa.