Thursday, June 07, 2012

It's the Little Things

You know what's making me happy this morning? That Andrew Zimmern's crab cake recipe for Food and Wine actually gets it right.

It's not exactly the same as my recipe, but it's close, and it gets the big stuff correct (though "cover and refrigerate at least an hour" should really suggest a lot longer). Zimmern actually went to the trouble to talk to someone from Baltimore when he developed his recipe. It shows.

Also, this:
"There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery."
Preach it, Andrew. Preach it.


Tiffany said...

He's missing Old Bay in his recipe!

Kit Pollard said...

He is!

But I feel like sometimes even Old Bay enthusiasts have differing opinions on whether liquid hot sauce or Old Bay works better. I am, of course, firmly in Old Bay's camp. But I wonder if this is more of a liquid vs. solid thing than anything else.

That said, he should've mentioned that!

Tiffany said...

As a Baltimore girl, I am in the Old Bay camp for sure. At least he got the saltines & worstershire right.


Related Posts with Thumbnails