I love to toy with Bittman. I don't know why. Probably because he had the balls to publish a cookbook called "How to Cook Everything," and you and I both know Bittman can't cook everything. Never will.
But I've softened on the chap. I caught him on TV, looking healthy, explaining his diet of mostly avoiding meats and ghastly food. Hear, hear, Bittman.
Two things, though. First, our Amy tells us his latest book is a little bit unuseable. (And when you cough out that many books, it's bound to happen... right, Ruhlman?)
Second, he ran another of those confounded 100-Best lists the other day in the New York Times. It was for 101 salad ideas.
You need salad ideas? A hundred and one of them? I pity the foo.
Of course (and here comes the caveat), one of them really caught my eye. Pan-seared corn niblets with chile, cheese, a squirt of lime and maybe tomatoes. Number 39 on the list. Street food, he called it, and I was smitten. Bitten. By Bittman.