Is it Pronounced “Louisville”?

I resisted the temptation as I was visiting by request. I did, however, maintain the correct pronunciation by spelling, even though it isn’t considered true. And while accepted, I noticed that the locals preferred the schwa variant instead, though to me it sounded like they’re trying to regurgitate the name rather than say it. As though someone was asked the city name and they tried to answer after being immediately punched in the gut. “Loo *punch!* UH!…ville…”. The gateway to the south, I suppose. Where it gets too hot to enunciate, and phonemes just kind of melt and ooze together in a drunken slur. Of course, it’s also bourbon country, so that might have had something to do with it. “Luvil…ughhh…*barf*.

But this is not an anti-south post. I jest in good faith here. Midwesterners are certainly not exempt from hilariously incorrect pronunciations. Bellefontaine is for some reason pronounced “Belfountain”, and Versailles is “versailes”, and Mackinac is…correctly pronounced in the French: “Mackinaw”, so then that must mean Fondulac would also follow suit. Haha, no! It’s pronounced with the hard “c”.

Anyway, we were visiting Liz’s sister on invite as she had a work celebration function. At a women’s soccer match. I’d never seen one live, and I must admit that compared to trying to watch a football game, which the NFL has unceasingly tried to make unwatchable, soccer isn’t too bad. It’s constant action, albeit a little lower-key, and with a perfectly reasonable game time. A 90-minute game with their bizarre stoppage time meant the game lasted less than 2 hours. Compared to a football game with halftime, which usually lasts over 4 hours.

Then we tried a couple restaurants, as one must do when visiting a new place. And like most large metropolitan places, there were lots of options. The tacos were good, but no better than what we can get in little ol’ Dayton. And we went to a nice Cuban place, which is something we can’t get in Dayton, but I was a little underwhelmed with my entree. The mojito, however, was fantastic.

They have more and better alcohol down there.
This was good but I can make better. Although that banana leaf-wrapped steamed yucca was delicious and something new for me.

Speaking of liquor, it was an excellent opportunity to stock up and try things we can’t get up here.

In summary, it wasn’t a trip I can use to give the city an honest review, since it was just an overnight trip and devoid of any cultural immersion. All I can do here is document a quick visit and hope to see some parks and museums next time.

Oh and I stand by my assessment that the Ohio river defines the midwest boarder. “Midwest nice” turns into “Southern hospitality”. The “Midwest goodbye” turns into the “Southern hello”. No, really. Down there new introductions are lengthy and rambling and packed with random information, none of which includes anything about the person you just started talking to. Then when the conversation is over they just walk away. It’s a Midwest goodbye in reverse! Culture shock!

–Simon

Sweet and Savory Salmon Sauce

Sometimes a random dinner attempt turns out perfect, and I think that yes I should indeed quit my job and open a restaurant. And of course reality sinks in and I remember that I don’t like working those hours, or customers in general. What I’d really like is to own a private supper club and compare notes with like-minded foodie individuals while mutually experimenting – oh, and to deny entry to any boomer clientele (the in-laws can come if they promise to behave). And to have enough personal capital that running such a money-hemorrhaging fantasy wouldn’t matter.

In the meantime, I’ll just have to keep my gustatory glory at home and keep my day job. Oh well. So here’s my recipe:

Top sauce:

  • Lemon juice
  • Mayo
  • Honey
  • Salt
  • MSG
  • White pepper
  • Mustard powder

Bottom sauce:

  • Browned butter
  • Salted butter

Procedure:

  • Whisk the top sauce ingredients until smooth and creamy.
  • Melt the bottom sauce in a steel pan.
  • Place the salmon (de-skinned) on the bottom sauce on medium heat.
  • Flip the salmon every 1-2 minutes and shake gently to coat, until the internal temperature reads 115 (see prior posts on freezing salmon properly to avoid parasites). Remove salmon and set aside.
  • Spoon the bottom sauce onto plate.
  • Place salmon on plate.
  • Spoon top sauce onto salmon. Top with ground black pepper.

I garnished with a pomelo, of all things, because I had one on hand that needed to be used up, but I think some mandarin oranges would also work – a sweet/sour citrus to balance the heaviness of the bottom sauce and mingle with the top sauce.

And speaking of balance – the sweet/savory combination with the mild but noticeable spice choice worked just about perfect. So perfect, that Liz said this should be a restaurant menu item. I’ll keep that under advisement while I build out such a menu for the above fantasy supper club. You aren’t invited.

But enjoy the recipe.

–Simon