$1 off frozen meatballs in the slinger

For only the second time I’ve clipped a recipe out of the Murdoch Crier’s Indulging & Spending section. The first was for Sang Yoon’s oatmeal with sriracha and egg, which I’ve never tasted but have made many times for my consort, who likes his fetal chicken really runny. And the latest is for Danny Bowien’s Henan chicken, which calls for enough chile heat to ignite the beer. What’s fascinating is that his column was downplayed in print, while the two previous (Western-oriented) chefs taking their “slow food fast” turn were given huge display for snooze-inducing blandness. But of course that reminds me that the rich are not much different from the condemned — their tastes apparently do not evolve. And the latest evidence of that is the brave art project documenting last meals. Many of those are probably on the menu nightly in the priciest Fifth Avenue coops.