Monday, February 22, 2010

"Frank Duba! You know Frank Duba!"

I have memories of Frank involved with every part of my life, childhood, high school, my year in Germany, college, the night I met my wife, our weddings to name a few. He was my constant and my wise council. It was his guidance and insight that helped me find my way so often. It is hard to believe he will no longer be there to offer that guidance.
Frank inspired a reaction in people that I was never able to duplicate and honestly I was a little jealous. Frank was with me the night I met my wife, in between the time that we met and our first official date she met a group of other people from Livermore. She explained how she met me and Frank. No one knew who I was. But these people all exclaimed “Frank Duba! You know Frank Duba!” as if she knew the Pope or Gavin McCloud.
I met Frank on a soccer field when I was about 7 years old, well before he had reached his celebrity status. To be honest, neither of us was very good. But we did have many conversations on the sidelines; He was interested in film even back then. Frank and I would spend the next 35 years talking about all manner of things: food, coffee, books, movies, politics, etc. With a nice symmetry, one of the last conversations we had was about soccer and his beloved Tottenham Spurs.
I remember at Jr. High Graduation there a rose a chant of “Du-ba Duba”. It wasn’t kind although not entirely mocking either. He was undeniable. Frank really hit his stride in high school, where in his senior year he ended up on the homecoming court. Like a scene out of a John Hughes’ film stood Frank in an embroidered smoking jacket next to 6 guys in matching Tuxedo’s. It was triumphant. I have the yearbook photo, if anyone would like to see it. This is how I would like to remember him- impressive, full of energy, and potential.
To quote one person Frank had an “impish sense of humor.” In my words, Frank liked to make shit up. The night I met my wife Frank tried to convince her that his brother Charles had aluminum kneecaps, due to a freak rowing accident. Years later at Frank and Rosie’s wedding, all three brothers continued the story until it was finally dispelled by their mother Lucy with a resigned eye roll. Frank, at times, also tried to convince people that the only explanation for The Family Circus was that it was coded messages to Soviet subs of the California coast. By the way, a peg leg would allow you to excuse yourself from any activity. “Sorry I can’t, I have a peg leg”, that everyone had a super power. And that he was a beat poet named Tyrone. “it’s hep” snapping.
We shared a love of coffee and food. We all have to eat and many of us had the pleasure of eating with Frank. A few times that I remember particularly fondly are: an espresso in bar in Hamburg when we were 18. Summer BBQ’s in his parent’s backyard. The back patio at Patois one October weekend tented with the wood burning stove. Amish Root beer somewhere outside of Lancaster during the first visit post cancer. And Dinner at Ko last summer.
We cooked together, starting after college we were Cowboy Bob’s Gourmet Experience. Frank was truly proud that we were able to cater a party for 50 people on a $30 budget, or it may have been 30 on a $50 dollar budget, either way it was tight and the food turned out pretty good. Cowboy Bob’s was also a self published cookbook that went through two editions. It was better than our soccer playing, but never did get a book deal.
On Facebook some of Frank’s students started a secret Cult devoted to Dr. Frank Duba. He knew about it but commented that it wasn’t all it cracked up to be, mainly because it was very hard to get them to do his bidding.
The cult has had a real spike in membership lately, but in the end I just feel lucky to say “Frank Duba! I knew Frank Duba!”

Wednesday, February 17, 2010

What do you eat at a funeral?

It is with great sorrow that I ask this question. My co blogger Frank passed away on Monday. He has been my friend since we were young. And honsetly I don't feel like eating anymore.

Tuesday, February 2, 2010

A meal in France II

If you ran a restaurant, is there anything you would deny your customers?

My brother the medievalist, many years back, took us to a restaurant at edge of Burgundy, the most rural area. The restaurant was essentially a private home; we ate in their dining room. A few years before, he had visited and had an amazing lunch for 20 dollars. In between our visits, Gault-Millau visited.

The price was now 30 bucks for the same lunch. I don’t remember all the choices, but I did have pate first. They brought out the entire loaf, sliced me a big piece, and it returned, equally unceremoniously, to the kitchen. My main course was rabbit, with prunes I think. This being France, even a 6 table restaurant had a cheese plate, 6 cheeses that reflected the owner’s own tastes. I suspected our cheese plate and theirs was not far apart.

Here’s the thing—the entire lunch was basically home cooking. None of it was complicated, or even particularly pretty. The first courses were all things that could be assembled, not cooked—prosciutto and melon, pate, soup. Authenticity wasn’t a worry.

Well, that’s not exactly true. Over lunch, my brother told us of his visit the year before, with the local historical society. The entire way to the restaurant, these three men couldn’t stop talking—In Burgundy—of the local Cider, how much better it was than its Norman cousin, how they would have to have some with their lunch. And of course it was on the menu.

There was just one problem. The owner/maitre d’/waiter refused to serve it with food. They could have it before lunch, after lunch, instead of lunch—but they could not have it with lunch. With food, one drunk wine—not cider. My brother was relieved that his hosts saw the correctness of this advice and had their cider before. After all, lunch was on the line.

My favorite grilled pork chop recipe

Do you have a favorite grilled (or non grilled) pork recipe?


Thinly sliced pork chops are particularly suited to grilling, as they cook quickly, can get a nice char and can be done in bulk. They are also very forgiving—a few minutes of overcooking will not ruin them (just a few—too long and you’ve got shoe leather). The trick, if you can call it that, is to put a little of a sweetening agent in with the marinade—not so much for the sweetness as for caramelization during cooking. This particular recipe is my approximation of the chops found in Vietnamese restaurants and I’ve been making a version of it for years. You could add galangal, chili sauce, shallots—marinades are, for the most part, pretty forgiving. While it isn’t quite the right season for this recipe, I find that sometimes reading or thinking about grilling makes it seem warmer.



Pork Chops

2 1/2 lbs center cut pork chops, thinly sliced (note: bone in is more tasty, boneless is easier), and pounded.

Marinade:

1/2 cup coconut milk
1 tb chopped garlic
1 tb chopped ginger
1 lemon grass stem, tender part, coarsely chopped
juice of one lime
1 tb fish sauce
1/3 cup lightly packed cilantro leaves and stems.
1/3 cup coarsely chopped green onions
1 tsp honey

Lettuce, herbs, cucumber, lime wedges for garnish

1. place Marinade ingredients in blender and blend until smooth.
2. Pound pork chops two or three times on each time. The purpose is to make them a little thinner and to tenderize the chops.
3. Marinate pork chops for 6-24 hours.
4. Grill over high heat for 3-5 minutes on each side.
5. Serve with garnishes and roll in lettuce.