Wednesday, February 29, 2012

Three Strikes and You're Out

Ho hum.
I hinted in my previous post that I was becoming disillusioned with Mark Bittman, the man I referred to in an earlier post as my "lover." 

I should, perhaps, be more clear: Mark Bittman is not my actual lover.  I have, instead, loved him from afar, as both a dedicated reader of his New York Times columns and owner of his cookbook How to Cook Everything.  I also have his iPhone app.

Given our close relationship, it should come as no surprise that I have turned to him many times during the cooking of my half a cow.  I have reported on the resulting meals several times in this blog.

Audible sigh.
A few months ago, I reported dissatisfaction with his stew recipe.  Earlier this week, I expressed similar dissatisfaction with his Roast Tenderloin (although I am willing to assign myself at least 50% of the blame for that failure).

But I am sorry to report that the third time was not a charm for me.

Last week, I decided to try his Meat Loaf recipe (p.723).  I should say off the bat that I am not a real fan of meat loaf.  I'd rather eat meatballs or a burger, but meat loaf seemed like a good way to mix things up.  And when you're cooking 187 pounds of meat, mixing things up is generally a good thing.

But having said all that, the meat loaf was just OK.  To be fair, I didn't use a mixture of ground meats (beef, veal, lamb and/or pork) like he suggested so I don't know if that would have made a difference.  Nevertheless, I was definitely underwhelmed.

Wake me when it's over.
I'm starting to notice a pattern, so How to Cook Everything is going back up on the shelf.  "Use Craig Claiborne," my dad advised me, and I think I will.

In addition to CC, I'm also going to a consult a wonderful book I just bought called An Everlasting Meal by Tamar Adler.  I'm still at the cradle lovingly and browse stage of book ownership so I don't have a full review yet, but I have excitedly browsed the meat chapter (called "How To Be Tender"), and I have high hopes.  So out with the old and in with the new.

Sorry, Mark.  It was great while it lasted.


1 comment:

  1. Just to read this keeps me coming back for second helpings.... Love your kitchen adventures!
    xoxo

    ReplyDelete