Today, the first of what (I assume) will be a three part series: The Week Of Awesome Food.
4/15: Bistro 33 (Astoria, New York)
4/17: Momofuku Ko (Manhattan, New York)
4/22: Chez Panisse (Berkeley, California)
Categories
Tag: food
The sad truth: I have been caught up in the Momofuku Ko reservation madness. Madness isn’t the right word – it is closer to *fucking anarchy*. It’s akin to waiting to bum-rush a store on Black Friday, condensed to five minutes, and repeated every day *for the rest of your life*.
But I will keep trying. I will set my goofy little iPhone alarm so that I don’t look at the clock at 10:01:30 and curse that I missed the witching hour. I will autofill my login and try clicking on reservation times that other people may not try. I will sigh, day after day, as I fail to get a two-top – but I will not give up.
First world problems, indeed.
Cooking has always vexed me.
On one hand, I have low tolerance for the prep work, the shopping, the cleaning, the waiting, the unplanned multitasking, and the inevitable throwing away of parts unused. Worse, the occasions I have decided to cook, my instincts to be creative often lead to some utterly stupid meals. (Ask Katie about my attempts to be creative with Chicken Parm.) Result: almost all of my meals are takeout or delivery.
On the other hand, I love food. This certainly doesn’t hurt the desire to eat at restaurants, but it does always pain me that I can’t even seem to make much right at home.
Two weeks ago, I decided to make a run to the grocery store and pick up a few things so I could do something easy, but with a little bit of effort. End result: some excellent homemade croutons that topped a pretty decent chicken Caesar salad.
Inspired by [Serious Eats’ National Pork Day coverage](http://mt.seriouseats.com/cgi-bin/mte/mt-search.cgi?tag=pork&blog_id=9) – particularly [Meg’s comment about her favorite pork recipe](http://www.seriouseats.com/talk/2007/03/question-of-the-day-care-to-sh.html#13625) – I decided to get cooking again this morning.
* I grabbed some nice fresh european bread, a cluster of vine tomatoes, a head of Boston lettuce, a small bottle of Hellman’s Mayo and a pack of hardwood smoked bacon.
* I baked the bacon after seasoning it a little with some sea salt and cracked pepper. I have learned my lesson that trying to cook a lot of bacon in a skillet is both a time sink and a recipe for grease burns. It still came out the right level of chewy that a sandwich such as this requires.
* I ripped off two leaves of lettuce per sandwich, and sliced the tomatoes into four thin slices. I do not believe in shredded lettuce for sandwiches.
* The bread was toasted so that it just barely browned – leaving the insides chewy but the outside firm enough to hold up the sandwich.
* Mayo was blended with this lovely fried garlic olive oil we’ve had kicking around in about a 3:1 ratio to form a makeshift garlic aioli.
And when it was all assembled, it all clicked.
Yes, cooking a BLT is not the most exciting thing in the world – but I defy you to look at that picture and not get hungry.
Food is even more delicious when you make it yourself. Be good to yourself – cook something. If I can do it, you sure as hell can.