THE GOOD: Fette Sau. We ate there for the second time Saturday night, and it was just as good as we remembered. Unlike any other barbecue I've had in New York; Andrew says it's better than most of what we've fed him in Texas. It's also just a happy place to be. My only regret is that I can't drink beer right now: they serve it in what look like moonshine jugs, and you drink it out of Mason jars.
THE BAD: Radishes with butter and salt. Not bad, exactly, but there's something about it I'm not getting. Why is this a classic combination? Radishes are so pretty that I keep buying them at the Greenmarket in hopes that I'll fall in love with them. No luck yet.
THE UGLY: Friday I tried another sardine combination I had read about a couple of places: sardines, cottage cheese, and pickled beets. It didn't sound particularly promising--in fact, it sounded as if someone had asked 10-year-old me to list foods she was sure she would never eat and then combined them in a single dish--but since I saw it recommended more than once, I gave it the benefit of the doubt. And it was so gross. I forced myself to eat it for two lunches and then realized that the sight of its container in the refrigerator was triggering my gag reflex.
THE BAD: Radishes with butter and salt. Not bad, exactly, but there's something about it I'm not getting. Why is this a classic combination? Radishes are so pretty that I keep buying them at the Greenmarket in hopes that I'll fall in love with them. No luck yet.
THE UGLY: Friday I tried another sardine combination I had read about a couple of places: sardines, cottage cheese, and pickled beets. It didn't sound particularly promising--in fact, it sounded as if someone had asked 10-year-old me to list foods she was sure she would never eat and then combined them in a single dish--but since I saw it recommended more than once, I gave it the benefit of the doubt. And it was so gross. I forced myself to eat it for two lunches and then realized that the sight of its container in the refrigerator was triggering my gag reflex.
I haven't been able to convince myself to like sardines much, either. They're so good for you, though!
Posted by: maggie | 22 September 2008 at 11:55 AM
Did you try perching a very thinly sliced radish (not too many slices, 1 or 2) atop a slice of baguette with a generous (but not excessive) swipe of butter and then sprinkling 3 or 4 grains of coarse sea salt over it all? If not, that's the only way for me...and if you did, wow. I can't understand how you didn't like it!
Posted by: Rachel | 22 September 2008 at 11:33 PM
Oh, and it has to be slightly soft, unsalted butter!
Posted by: Rachel | 22 September 2008 at 11:33 PM
Hi Robin, love your blog and posts on Serious Eats! I am a publicist for a number of cookbook authors, and thought you might like to be on the list when we send new books out. If you are interested, shoot me an email!
All the best - Brita
Posted by: Brita | 12 November 2008 at 01:15 PM