Since we ran our first “Just the [Tactical] Tip” back in May, we’ve talked about a wide variety of things. All have been hints and suggestions we’d pass along to newer shooters, younger Joes, or just friends who might not have thought’ve it. We started with an idea to reduce printing when you’re carrying concealed and went on to talk about breaking in boots. In the months since we’ve addressed such things as threaded barrels, quick holster modifications, even hotel room security for when you’re traveling.
But today we’re going to discuss something really important — today we talk food and culinary matters, in three ways, courtesy of the NYPD’s own Det. Mike Bulwer. Our friend Mikey has been on the job over a decade and a half. It’s probably fair to say he’s almost as good an E-man and CT detective as he is a cook. And trust us, that’s really saying something. Mad Duo
Just The Tip: A Break for Culinary Cues
Det. Mike Bulwer, NYPD Counter Terrorism Bureau
1. Beware the Balsamic.
There were many lessons learned here.
Cooking baby lamb chops? No, do not cook frozen baby lamb chops in oil. No, do not use a lid. The condensation hits the oil and angers it. No, do not add a whole tub of spinach too soon. Yes, balsamic vinegar will splash and dance out of the pan once it is introduced to the hot oil, and by dance I mean hurl itself everywhere. This was almost a complete failure. I burned all the hair off my wrist. I almost started a grease fire. I burned the top of my bare feet.
I really wish I’d had another package of baby lambchops (*sigh*). If I had, I would have used a very simple recipe for them. Coarse large grain kosher salt, pepper, garlic powder; a small amount of oil in the pan, then brown ’em on both sides. Add 1/2 cup of balsamic vinegar, then add spinach, toss and serve. BOOM!
2. Gastronome Guidance
Going to be in midtown or near Times Square? Try John’s Pizzeria. It’s thin crust brick oven pizza, right off Times Square in an old church. Want delicious Italian food and want to stay close to midtown? Go to Carmine’s. It’s family style, so order light. Looking for sushi, you want NOBU 57. Going down and dirty, get a burger at the Parker Meridien Hotel, there’s a secret burger place in the lobby. It’s like stepping back in time, and prices are reasonable. If you want Chinese, go to Joe’s Shanghai on 56th Street. Try the dumplings. Unfortunately, Carnegie Deli has closed. That most quintessential of New York eateries is no longer an option. However, one of my happy places is the Calabria Pork Store – and they now make sandwiches. How about mortadella, soppresatto, cappogola, provolone, mozzarella oil and viegar?
3. Indulging the Epicurian
In the city and want to cook your own? Pork shank, chicken, or most anything you need can be had at Mega Meats. They’ll cut prime rib off the bone and then tie it back on for you. Get produce at Boiano Brothers Produce (it’s in the Arthur Ave. retail market, in the Bronx). Fish you say? Fulton Fish Market. You’ll regret none of these visits, promise ya.
“We may live without poetry, music, and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.”
-Edward, the 1ST Earl of Lytton
Mad Duo, Breach-Bang& CLEAR!
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About the Author: Detective Mike Bulwer (a pseudonym) is a long serving member of the NYPD. Formerly with the Special Operations Division, he now works the Counter Terrorism Bureau. He’s an affable, irrepressible detective capable of improbable feats of hospitality who has been involved in numerous interesting capers and worked a number of challenging jobs. He may not be quite Volstagg in blue, but he damn sure will be when he’s older. Departmental constraints and PERSEC issues necessitate the use of a nom de plume, so we can’t tell you much more than that…but we can tell you he’s an honorable, remarkable man who sounds exactly like you’d expect a salty NYPD Emerald Society member to sound!