vinegar – Orangette https://orangette.net Sun, 12 Feb 2017 06:58:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 Something called sauce gribiche https://orangette.net/2009/05/something-called-sauce-gribiche/ https://orangette.net/2009/05/something-called-sauce-gribiche/#comments Wed, 06 May 2009 06:46:00 +0000 https://elitemporaryblog.wordpress.com/2009/05/06/something-called-sauce-gribiche About five years ago, I think it was, I went out to dinner with my friend Keaton and ate something called sauce gribiche. I had never heard of it before, but it was a kind of coarse vinaigrette, with chopped cornichons and capers and hard-boiled eggs, and it was served over asparagus. I don’t know why I remember it so clearly, aside from the fact that I dripped some of it onto my pants, but ever since, I’ve thought about it sometimes, usually when I’m supposed to be thinking about more important things, and I’ve wanted to try making it. It took me a while, as you can see, but yesterday, I finally did. Twice. The thing is, as I…

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Outline of a Theory of Cabbage https://orangette.net/2005/01/outline-of-a-theory-of-cabbage/ https://orangette.net/2005/01/outline-of-a-theory-of-cabbage/#comments Thu, 13 Jan 2005 07:04:00 +0000 https://elitemporaryblog.wordpress.com/2005/01/13/outline-of-a-theory-of-cabbage Be warned: I’m baring my geek stripes. If you’re of weak constitution, please avert your eyes. Since our lengthy discussion of soufflé, I’ve spent a lot of time thinking about cabbage. After all, whenever I’m plotting a soufflé for dinner, cabbage inevitably shows up, usually bringing its posse of caraway seeds, vinegar, and an apple or two. It doesn’t take much to convince me to eat this humble crucifer, and anyway, the unctuous, dairy-rich egginess of a cheese soufflé truly has no better match than the sweet-tart earthiness of braised cabbage. I think a lot about these sorts of things, and about social science. And that’s where things get geeky. Today, while riding the bus home from work and school,…

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