Word: garlic
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...simple squeeze of lemon juice is the ultimate substitute for salt, and I find that naive. I do, of course, on occasion resort to lemon. But flavors that compensate, those that give special zest to foods, are beyond count. I prefer fresh herbs like parsley, tarragon, finely chopped garlic and fresh grated horseradish; spices Like curry and chili powders, powdered mustard (made into a paste with water), hot pepper flakes, a generous grinding of black pepper and sugar. Soy sauce, incidentally, is loaded with sodium, even a low-sodium one you can buy in a health food store...
...taste. Sometimes I add more than a dash of dry white vermouth. The exact recipe is ½ teaspoon of egg yolk put in a bowl with 1 tablespoon each of mustard and malt vinegar, plus a generous grinding of black pepper and, perhaps, a bit of finely minced garlic. I beat the mixture with a wire whisk while gradually adding 3 tablespoons of good olive oil. Last come 3 tablespoons of the vermouth...
...that Maine chowder is made from "an elongated bivalve," while the New York pretender uses inferior quahogs, "and no State of Mainer in his right mind eats them." If he had to make a chowder out of quahogs, Yankee affirms, a Mainer would put tomatoes in it too, "and garlic and beach plums and chestnuts and about anything else he could think of to improve it." At any rate, the chowders served up by the Yankee cookbook are about as authentic as they...
Then there are the folk remedies. These are also beyond numbering, but include traditional notables like hot toddy, hot lemonade, chicken broth, regional potions like the South's horehound and pine-needle tea, and ethnic preparations featuring ingredients like honey, garlic and cayenne. Faith is widespread in the anticold potency of herbs like eucalyptus, mullein leaves, bloodroot and red clover. California Herb Specialist Michael Tierra commends a concoction of honeysuckle, chrysanthemum and licorice...
...heritage was cast away for a mess of ideological pottage, cooked up in the Bauhaus by various Germans and mittel Europeans under the sway of Walter Gropius and Mies van der Rohe. This wholly alien style-monastic, severe, technology obsessed and full of socialist implications, smelling of Utopia and garlic-was brought to America, a country that (as Wolfe argues in one of his more dizzying transports of sociological fancy) had no need for worker housing and was therefore ill-fitted...