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Juliette Goodwin
Baltimore Food ExaminerJuliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
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Part I -- Cast Iron King of the Empire State
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by Juliette Goodwin, Baltimore Food Examiner
I went by myself to New York this past weekend. 48 hours. It is good to get away from everything once in a while, just to get some perspective on the stuff you do and the people you see every day. I lined up some quality time with a few old friends, and my only concrete goal, in addition to visiting, was to have some Pinkberry (*I will discuss Pinkberry in a subsequent post) while I mulled about the city and boroughs.My first stop once I arrived in Manhattan from Balmer, was in the Bushwick neighborhood of Brooklyn to stay for the night. My old pal Tag is keeping it REALLY real, still in the apartment he had when I was living in New York, over ten years ago. Tag, also known as “Cast Iron King of the Empire State”, has an impressive cast iron skillet and griddle collection, some found in the trash if you can believe it, some handed down from late relatives. He claims a few of his pans are over one hundred years old. Tag takes his cast iron very seriously, and recently took an angle grinder to some of his pans to smooth them out a bit. Take a gander at the surface on these beauties! I wish my pans looked like that. Tag thinks the quality of cast iron made overseas recently does not remotely equal the quality of older American cast iron cookery. “Porous,” he calls it.
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Another great thing about C.I.King is that he is a true DIY-er. His wife, two year-old son, and himself eat lots of yogurt, and with the cost of groceries these days, he decided it made more sense to make his own than to keep buying it from the grocery store. He makes it on hot days, in glass mason jars, on his fire escape. It’s all about certain temperatures and a starter dollop, and he insists it is quite easy to make. I tasted the result of this unconventional approach to yogurt production and must say it was delicious!
C.I.King prepared two delicious meals during my short stay in Bushwick. When I got in I was lucky enough to partake of what was served earlier for dinner -- chicken quesadillias with queso fresco, chicken, some kind of crazy sauce and a fresh tomato and avocado salsa with chipotle pepper paste on the side. The next morning everyone was served blueberry pancakes, the blueberries Tag and his family had picked themselves in upstate NY, topped with homemade yogurt, eggs and lots of strong coffee. I managed to roll out of his apartment around noon-thirty Saturday to move onto the next stage of ingestion and digestion. Thanks Tag and Jill and Mac! What's for lunch?
Topics: cast iron , homemade yogurt
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