Monday, 16 March 2009

In Praise of Len and Doug

If any of you were in two minds about reading the two latest MNW titles - don't be. Now that I have some more time for reading, I've been devouring these over the weekend. These are books you will want to read - a sentiment I've expressed a little less breathlessly on my own blog.


Matt Curran said...

I still have Len's Herring Seller to read and Doug's Thin Blue Smoke on the to-read pile. Time is against me though - the baby has dropped and like its impatient father, is eager to get going sooner than later.
It's doubtful I'll be able concentrate on reading for a while when it arrives...

Tim Stretton said...

I had hoped to pick up *three* new MNW titles at the weekend, Matt - but West Quay Waterstones shamefully had no Currans at all. Must have been sold out!

Doug Worgul said...


What a wonderful way to start a week! Thank you so much for your gracious words.

And, to be fair, "pulled chuck" isn't as American as, say, "spotted dick" is British. Pulled chuck is basically a chuck roast (a cut from the shoulder muscle of a steer) cooked/smoked slowly, then, when finished, the meat is shredded, or pulled apart, as opposed to sliced. It's more of a Thin Blue Smoke thing than an American thing.

Also, by the way, congrats, Matt! I've been through it four times (all daughters) and it's a beautiful thing.


Tim Stretton said...

You wasted no time in mining the piece for quotes on your website, Doug ("pulled quotes"?). And I'm delighted to see the recipe for vinegar pie on the site too - one of the things has been intriguing me as I read!

Doug Worgul said...

Those quotes are pure gold, Tim! Again, you have my deep gratitude.

Vinegar pie is like a custard pie with a little zip.


Len Tyler said...

Tim, you are too kind, at least as far as my book is concerned. I share your fascination however for Doug's barbecues - he really makes the food come to life on the page. The descriptions are so vivid, I could swear I'd eaten pulled chuck myself.

Kansas City barbecues are clearly rather different from those in North London, where you incinerate the meat for ten minutes or so, then serve to anyone who looks robust enough to stand a little food poisoning.