Friday, September 7, 2007
Does anyone know of any new ways to melt cheese? Please notify Tamalehawk posthaste. Until then, he'll stick with the basics: grilled cheese on the griddle, diner-style with no remorse. Puddle of ketchup for dipping if you please. This installment is part of the ongoing griddle series, which at this point has included burgers, chickpeas, corn, quesadillas, pancakes, and hash browns. Anything that needs to be cooked, heated, sizzled, prodded, forged, or flipped is going on there. If you don't already, take your griddle out from the hall closet, placing the detergent bottles back on the shelf and re-stacking the crate of winter gloves, and let it take up a temporary residence in your kitchen. It works for every meal, and you can often make the whole meal at the same time on the same plane. That is a life worth living.
Eat at: Essence of India. Tamalehawk figured out how to eat for two at this Lincoln Square hot spot for under thirty bucks. He use to march in there, order a korma and a sang paneer, rice and the rest, maybe a Kingfisher if he was feeling reckless, and promptly stop laughing when the bill came. Things would get somber, eyes would be averted, portentous swallows of regret would be audible. When had things climbed up over fifty dollars? At what point did our revelry become such lamentable excess? Should we ask to review the menu again or would that be too embarrassing? Then it all becomes a blur and you're even to demoralized to eat a cupcake at the Grind next door. But, Essence of India is completely awesome - so what Tamalehawk has learned to do is get one main dish instead of two (say, a murg lajwab or a butter chicken), the basmati rice, the pappadum, the naan, and the softball-size samosas - and you still walk away sore from the sheer grandeur of the East.
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