Day 35 - Miscellany - Spring Lamb, 2 Davids, and Cilantrophobia

This week I had a chance to skim through the new cookbook by Thomas Keller, Ad Hoc at Home. Bodie, the dog, was coming for dinner and lucky for him one of the easiest recipes in the book is for a roasted leg of lamb. Stud with garlic cloves, salt and pepper, sprinkle with sprigs of rosemary, coat with canola oil and let come to room temperature. Cook for 1 hour at 325°, turn the pan around, and cook for 30 minutes more or until your instant read thermometer hits 135°.  Rest the meat for 45 minutes (it will continue to cook because of the "carryover effect") and carve into your perfect roast.

I heard from Serena that Chang was on the David Letterman Show a few nights ago and I saw a clip of it on the Web. David the clown is really funny as he watches David the chef make Bouchot Mussels. Not to be missed, you can see it here.

Harold McGee, the extraordinary food science writer, has a recent article in the NY Times about why some people can't stand the taste of cilantro. It turns out that it contains fat molecules that are also found in some soaps and bugs. Then why do some people really love cilantro while others associate it with cleaning agents and insects? It all comes back to context and the associations or cultural backgrounds we bring to our choice of foods. Our reactions to certain foods are based on our past experiences; over time, reactions evolve and change as we have new experiences and new patterns are formed. McGee reminds us that in addition to being an enjoyable sensory experience, the act of eating is a complex interplay of learning and memory.

Cilantro is one of the main staples of my cooking and I always try to keep some growing in the garden. I can't imagine a noodle dish without cilantro to liven it up. This yakisoba would have been pretty boring if it weren't for the fresh, grassy, sharpness of cilantro.