Word: roasts
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...then. But someone in a silly getup in Houston or Cleveland or Denver has to be aware that everyone is looking at him. If a 300-lb. man costumed as Eleanor of Aquitaine walks onto a crosstown bus in New York carrying both an attache case and a rib roast, the other passengers might glance up for a second, but then they'd go back to their tabloids. If you asked the driver why he didn't seem to be registering such a sight, he'd say, "Hey, whadaya -- kidding? I seen a million guys like that. You think...
...cooking from a large pile of the newest cookbooks for the past several months, full of wonder at the variety and sophistication of modern American cookery. That is all the more remarkable because only a decade or so ago, most of the country was stuck in the pot-roast-and-mashed- potato syndrome. This new crop of cookbooks will tell you everything from how to clean raw abalone to how to prepare a really good, well, pot roast with mashed potatoes, one of my favorites. The cookbooks incorporate all the flavors and delicacy of the new American cuisine as practiced...
...about pot roast? The comprehensive 44-page index says "pot roast pasta." Huh? Yes, you make this pot roast that sounds delicious, but then you chop it all up and, with its juices, spoon it over a pound of penne or pappardelle. The old pot roast is now actually a stracotto. How modern can you get? You wouldn't want the mashed spuds if you've got the pasta, but let's check anyway. Three listings: the basic one, with sour cream; one that has a whole head of cooked garlic (yum!); and one that is half potatoes and half...
...comparison, the 1964 version of Joy of Cooking has one straightforward recipe for pot roast and one for mashed potatoes. But Joy is an amusing cultural icon, atwitter with the new availability of frozen food and the wonders of the blender. It is stern and didactic in tone, urging its female readers on to culinary excellence: "You will eat at the hour of your choice . . . And you will regain the priceless private joy of family living, dining and sharing...
...Eight quick steps, each with its own picture, show how to debone the thing, and then it's an easy, two-step process to lay open the fillet so that it's ready for the grill. For the more adventurous, the book teaches the construction of a crown roast of lamb, which is fashioned from two racks of lamb, bent round and tied. A simple roasting recipe features the typical lamb seasonings of garlic and rosemary, accompanied by an elegant rice pilaf served from inside the crown roast...