Name: David Szanto
Occupation: Food Writer and Consultant
Grocery shops: 3x/week
Eats out: 1x/week
Favorite condiment: I am not Sophie and I will not make this choice.
Favorite beer: Munich (a rousse from Réservoir, the brewpub down
Favorite takeout: rotisserie chicken from the Portuguese grillade
shop up the street
Grossest thing in there: overworked baking soda
Other items of note:
Pineau des Charentes — on hand for emergency Louisiana Sidecar makings. The (finally) final serving of celery root remoulade (one of those fucking things lasts forever…). Chunks of roasted pumpkin (or a pumpkin-like thing), bought raw from the Vietnamese-Portuguese grocery store next door. Judging by the 1-kilo slab I bought, the original vegetable must be two or three feet across and have to be hacked up with a scimitar. Sriracha, Matouk’s, El Yucateco Chipotle sauce, canned chipotles in
adobo, Chili Garlic Paste, Sweet Chilil Sauce for Chicken, Tabasco, Maçarico piri piri. I burn in heaven.
[David, did you make that bowl in the freezer?]