Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically, a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot… Read More There’s Always Room for Gel…
Sound bites and quick appraisals are not conducive to thorough analysis. People’s reputations often rest on how we talk about important matters.” – Janet Reno, former Attorney General of the United States Buenos Aires – It’s simply not in the cards to review in full every spot that I get to eat at. Sometimes it’s… Read More Blurb Quartet
And you can pretend that it would be different If it happened to you But up on the rooftop, it’s a whole other world And who could see heaven And not want to stay?” – from Nobody Knows, by Paul Brady Buenos Aires – You know how you can walk by something time and time… Read More Castles in the Sky
“Ultimately however, marriage is a moral issue that requires cultural consensus, and the use of social sanctions. Bearing babies irresponsibly is, simply, wrong. Failing to support children one has fathered is wrong. We must be unequivocal about this. It doesn’t help matters when prime time TV has Murphy Brown – a character who supposedly epitomizes… Read More Quayle vs Murphy Revisited
“No bubble is so iridescent or floats longer than that blown by the successful teacher.” – William Osler, Canadian physician Buenos Aires – We’ve all heard about foams, airs, and even sponges – food that’s been pumped full of nitrous oxide so that it creates “slithery, liquified blobs … that have been frothed up with… Read More Bubble, Bubble, Toil & Trouble
“Learning is not compulsory … neither is survival.” – Henry Ward Beecher, 20th century U.S. management consultant Buenos Aires – The gasps were audible. To anyone. I’d just introduced myself to my classmates, and I’ve been working in the restaurant business longer than most of them have been alive. Not surprising on my side, I… Read More Back to School
History loves a paradox, and there can be none greater than a taste for spices being responsible for the exploration of our planet. Sovereigns pledged their prestige, and navigators risked their lives, not in the quest for gold or the thirst for power but to redirect the distribution of a few inessential and today almost… Read More Spice Story
“If you like Hungarian food, They have a goulash which is very good. Or if you wish a dish that’s Chinese, Somewhere down in Column B there’s lobster Cantonese. Enchiladas, that’s what people eat in Mexico. Shish kebab is skewered, in Armenia you know. Then there’s blubber, the favorite of the frigid Eskimo. Such delicious… Read More Goulash