Word: boudet
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...spice is...salt!) are at the highest since World War II, and they're just going to get higher. Since there's no advice on the can, I asked some of the best chefs in the nation to come up with an inexpensive Spam recipe. I was with Brandon Boudet of Dominick's in Los Angeles when he tried his hand at Spamghetti carbonara, and we were both happy with the way it turned out. I was also impressed with the eight recipes the other chefs submitted. Almost impressed enough to cook them myself. Almost...
Recipe courtesy of Chef Brandon Boudet of Los Angeles' Dominick...
...Brandon Boudet of Dominick's in Los Angeles wasn't so sure. A Spam virgin, he blanched a bit when it plonked out of the can, all pink like a newborn mole rat. After bravely sautéing some little squares of Spam--for Spamghetti carbonara--he tested one and was surprised. It was pleasantly hamlike and not as salty as he had expected. And it was eerily airy. He was so confused, he grabbed the can and scanned the ingredients. It was the potato starch. That's what holds the shape but kind of melts in your mouth...
None of the secondary parts require such virtuosity, but each of the minor actors has his own excellence. Jacques Charon, as a dim-witted, oafish servant manages to steal a scene even from Hirsch; Michel Aumont, an old miser, and Rene Camoin, an old wheezer, are unsurpassable; Micheline Boudet, believed to be an Egyptian gypsy (but in reality a long lost daughter of the old wheezer) has one scene all to herself, a scene which slowly and carefully raises the level of the audience's laughter from smiles to belly-laughs, one of the greatest scenes in the play...
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