My beloved, who recites Pound's poetry to me, wrote the Subject line which is a sports metaphor thing.
Mass was at Saint Patrick's before an adjournment to Mama Gina and Frank Sr's. house for lunch. Aunt (Zia) Cat talked a little more, she's recovering from her airplane ride. She liked the Mass in Latin.
The sheepshead was fabulous! I made sure, she only cooked the one but it weighed about 6 pounds. The raw tomato sauce was very good, different from anything I've ever had.
Again, Mama Gina said that in Sicily for such a fish the sauce would have been cooked with a flavoring of anchovy and that's where New Orleans Sicilian cooking differs from Sicilian cooking in Sicily, in New Orleans the cooks have forgotten the anchovy flavor.
She didn't use the anchovy, it was just a three or four fresh tomatoes pulped through a sieve into half-a-cup of the greenest olive oil) She decries the red pepper and tomato paste mentality in everything that prevails around here.
Tomato paste she says, and Aunt Cat agrees, was used in Sicily in minimal quantities at the end of the cooking process to add heavy tomato flavoring where needed, not added at the beginning as the base of everything. And the over use of red pepper just drowns out all the other flavors and nuances in a dish ao everything tastes like red pepper.
I'm after Mama Gina to make Frank Jr. and I and his siblings a Bollito Misto after Lent's over. Our offer was that if she cooks a full Bollito, with all the different meats and pieces, we'll pay for the food and provide the wines.
She said she'd see.
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