The Cooking channel & every chef on TV says, “Everything’s better with bacon!” Not so. The best beef served in the finest restaurants, as we’ll discuss later in this column, stays far from the pork. To be clear, I love bacon. My father cooked fried eggs and bacon every day of his life. I ate bacon and eggs for breakfast six days a week for the first 18 years of my life—and I loved it. He even cooked everything in the bacon grease he saved from yesterday’s breakfast. Why only six days instead of seven? Because on Sundays we ate bacon with pancakes. You see, I always have & always will love bacon. It fact, I have been a strong supporter of natural fat, even in this low-fat, less-fat, and fat-free world.
My father lived to 86 and not an artery was clogged. So up with fatty lamb, foie gras, and bacon. JUST KEEP IT AWAY FROM MY BEEF!!! OK. There are exceptions. Maybe the paper-thin beef on a White Castle or the World War II-era frozen patties in a fast-food drive-through need some added favor. And I admit, two slices of bacon on a tofu burger that has never been “on the hoof,” or a turkey burger that never met salt or pepper, goes a long way to satisfy weary test buds in a bland world. But never, ever, make those royal flavors of a good chunk of beef and sizzling pork fight to win the favor of your taste buds.
it is always “Vintage all natural.” In addition to its exquisite beef, Delmonico’s has had many firsts. Such as the first printed menu in America. In fact, it was the first eating establishment in America to be called by the French term—restaurant. In 1862, Charles Ranhofer was named Chef de Cuisine. He invented many original dishes during his time at Delmonico’s stoves. Ranhofer is most noted for his innovative creations. You’ve probably heard of them: Eggs Benedict, Baked Alaska, Lobster Newburg, and Chicken A la King. These dishes remain on Delmonico’s menu today. My evening at Delmonico’s was a lifetime memory. We traveled to another time; we ate food with a story, and we learned a lesson from American culinary history that is still alive there today.
New York City has many such historic culinary sites. Katz’s Delicatessen: Since 1888, Katz’s Deli has been serving some of the best Jewish-style deli sandwiches in New York City. Keens Steakhouse: Opened in1885, this Herald Square steakhouse became famous for its “Pipe Tradition.” McSorley’s Old Ale House: Serving a steady clientele since 1854, McSorley’s is the oldest Irish tavern in the city, making it a historic New York bar. It has been my pleasure to find & enjoy these places in many cities & towns. Where is the REAL BEEF in your city? Tell us the oldest & best culinary site in your city. Let us know where we can have a steak served as it was 50 years ago, or perhaps a sandwich or soup passed down over three generations. I await you input so I can plan my next Travel, Eat, Learn adventure.
Join Patrick Barney as he explores his love of travel & food around the world & in his home town of Las Vegas.