I had bolognese last night. Bolognese is one of those things I'll always order, if it's there, like linguine alle vongole, chocolate souffle, or pulled pork. I'd say the meat sauce was a little too tart, and could have used less carrot in its mire poix. The pasta was too liberally sauced, but still al dente. I tried to eat as much as I could because I didn't want to take a doggy bag into Montmartre. I'd say I left 65% of it on the plate before the waiter took it away.I now regret not packing it up. It would be perfectly hearty for lunch, and make all the difference in the work day.
But in other good alimentary news, one of the secretaries left a bag of my favorite japaleno potato chips on my desk. I thought that was incredibly thoughtful, and quickly replaced bolognese as the difference-making item of the day.
Incredible urge right now to play piano. Maybe Mozart's Allegro from Sonata in C Major, K. 545.
posted by Lucy Sloan @ 12:57 PM
4 Comments:
So, do you actually cook, or do you just wax philosophic if somewhat critically, about your various gastronomical experiences?
I actually do cook. I try not to criticize unless it's a preference I could achieve myself. I just haven't been cooking a lot lately because I'm not home as much, but do usually enjoy recounting those foibles.
OK. Well, too much carrot in the mire poix would make it sweet, not tart. Guess that means that there was too much tomato or wine (maybe balsamic vinegar).
Yes, there was the combined incident of 1) there being too much carrot and 2) that it was overall, too tart. Not that one was the result of the other. And most definitely, the reason it was too tart was because there was too much tomato sauce that was not cooked long enough. The restaurant was Trastevere, at Hollywood and Highlands and one also at the Promenade. You'll see what I mean.
I mean, yeah, I know that carrots are not sour.
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