New York's big plate specials
Big Apple-based Ray Sokolov, food editor of the Wall Street Journal , apparently didn't get the mayor's memo that His Honor wants to change New Yorkers' culinary lifestyle. Sokolov with its emphasis on small portions and a politically-correct mix of nutrients. Sokolov set out looking for hearty fare, reporting that "lately I have been craving an alternative to the mingy and the fleeting. I want big plates, single ginormous dishes designed to feed a crowd. And here in New York County, alias Manhattan, where satisfaction is only a non-maxed-out credit card away, I found them." First up: bo ssäm, an entire 8- to 10-pound pork butt coated in sugar and salt, roasted in a slow oven for six hours and then seared briefly in a very hot oven until it acquires a crisp caramel coating and the meat within has turned to shreds."
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While the city health department would deplore a large roast "coated in sugar and salt," ironically, Sokolov might have found Mayor Bloomberg himself at the next table since the mayor has let down his guard in media interviews admitting that his Big Nanny campaign is "do as I say, not as I do."
The story is linked to his earlier column extolling New York City's "cutting edge Italian" hotspots -- another no-no for the health bureaucracy for its "high" sodium levels despite the "high-salt" Mediterranean Diet being universally hailed as the world's healthiest.
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