Doc Nagel's Top 100 Things
50. Model trains. I just love 'em. I had a Lionel O-27 gauge train as a kid. My grampa gave the starter set to me for Christmas one year, and I eventually ended up with a lot of track, switches, great cars, and so on. I never developed it into a set layout, partly because it's big enough that there wasn't a place to keep it permanently set up, and also because I was never handy with models. The train was a toy, mainly, and a big part of the fun was setting up different layouts whenever I brought it out.
We went to the Turlock toy train show at the fairgrounds last Sunday, and before we knew what we were doing, we bought a transformer, a locomotive, some curved track, and a couple cars, and now we're in the railroad business.
Iconic toy train picture: circular track around a Christmas
49. Pork roasts and Robert sauces. I think it's now beyond question that my favorite French sauce is sauce Robert, that diabolical brew. You make it by sautéeing shallots in butter, adding dry white wine to that, reducing that stuff until you've got a couple tablespoons, then adding a teaspoon of mustard (whole prepared), some confectioners' sugar, and a couple tablespoons of demi-glace. Holy mother of moose, but that's a sauce. It's tart, sweet, spicy, complex, and is absolutely spot-on perfect with roast pork.
And boy howdy can I roast pork loin. I mean, like nobody's damn business. I did this one rubbed with mustard, nutmeg, garlic, pepper, salt, a leeetle bit of olive oil to hold it together, all roasted high temperature about 45 minutes, absolutely perfect.
As I've mentioned, I am the philosopher-chef. This apparently means that I roast knowledge, as well as that I am saucier than thou. No pictures of that. We ate the whole thing.
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