Daily Archives: January 19, 2008

When it comes down to it, if I ever had to chose, I’d give up chocolate way before I ever gave up pork. And I like chocolate just fine (hard not to when you are born into a Belgian family that brings bars of Cote D’Or each time they come to the States to visit). But a life without prosciutto or pancetta or bacon? Nah, man, just wouldn’t be the same.

One of my favorite dishes–something I make a couple of times a month—is pasta all’amatriciana. The dish is from Amatrice, which is just outside of Rome. The dish is very simple and very delicious–olive oil, onion, pork (in this country, pancetta or bacon), red pepper and tomatoes. You don’t cook it long, the sauce can be prepared in the time it takes to boil the water and cook your pasta.

In Rome, the dish is most often served with bucatini, the spaghetti with the hole in the middle, and with pecorino cheese. And though Italians are usually very strict about their recipes, this one has variations, of course. Some people use vegetable oil and butter instead of olive oil (like Marcella Hazen), some add garlic, others add white wine.

In Amatrice, they don’t use onions or oil. Just cured pork, tomatoes, and cheese. The one thing that all Italians agree on is the kind of pork that should be used: guanciale — cured, unsmoked pig jowl. I bought a pound of guanciale last summer. When my wife, Emily, saw me slicing this lusciously fatty piece of pork she almost had a heart attack. She made me promise I wouldn’t eat all of it. I promised, but silently cursed myself for letting her see what I was doing. No matter. I rendered the fat from the stuff I wasn’t going to use and saved it for later use (without telling her, of course). Anyhow, the guanciale did give the sauce a different, more intense, flavor.

I’ve tried the the amatriciana sauce every which way, and you know what? It’s all good. The Times ran an excellent piece on the dish earlier this week. Worth checking out. And for those of you that enjoy cooking, it’s worth trying guanciale just once. Little pork fat never hurt nobody, now did she?

Under his highly acclaimed statistical system, noted writer and Sabermetrician Bill James fails to give out win shares to coaches. That’s perfectly understandable—after all, what tangible impact do most coaches really have?—but if James somehow managed to include the manager’s trusted lieutenants, he’d have to give at least a half-share to former Yankee first base coach Jose Cardenal for a brilliant piece of advice he provided during the 1996 World Series.

With the Yankees holding onto a 1-0 lead in the ninth inning of Game Five, the Atlanta Braves threatened to tie the score—and possibly win the game. As Chipper Jones led off third base and Ryan Klesko took his lead at first base, Luis Polonia stepped into the batter’s box against Yankee closer John Wetteland. Moments before the at-bat, Cardenal noticed that Paul O’Neill was out of position in right field. From his perch in the dugout, Cardenal waved frantically at O’Neill, motioning him to move several steps toward right-center field. Surely enough, Polonia then swatted a Wetteland delivery toward the right-field alley, high and far, but short of home run distance. Racing toward the wall, O’Neill finally caught up with the drive, barely snaring it in the webbing of his glove before slapping his hands against the padded wall at Fulton County Stadium.

If Cardenal had not moved O’Neill several feet toward the gap, Polonia’s drive would have eluded him. At the very least, Jones would have scored, tying the game. Although it’s not a certainty, Klesko very possibly would have scored from first, giving the Braves a dramatic come-from-back victory. And who knows how the Yankees would have reacted in Game Six, now down three games to two and emotionally devastated by a ninth-inning loss on the road. So who knows if the Yankees even win the 1996 World Series without the strategic re-positioning performed by Cardenal.

So that’s how most Yankee fans will remember Cardenal. Still, his days as one of Joe Torre’s lieutenants tells only a fraction of his fascinating journeys throughout baseball. It’s been a wild ride, aided and abetted in part by some of Jose’s unusual personality quirks.

A journeyman outfielder who broke into the big leagues in the 1960s, Cardenal came up through the San Francisco Giants’ system as a coveted prospect with five-tool talents. Scouts loved Cardenal’s speed, arm strength, and developing power. Sadly, the Giants did a poor job in evaluating their young players and prospects and didn’t always handle their Latino players fairly at the time; along those lines, they traded Cardenal to the Angels for fringe back-up catcher Jack Hiatt. The trade to the American League gave Cardenal a chance to play games head-to-head against his cousin, Kansas City A’s shortstop Bert "Campy" Campaneris. (In a rather remarkable coincidence, Cardenal became the first batter to step in against his cousin when Campy moved to the mound as part of Charlie Finley’s nine-positions-in-a-day stunt in 1965.) Showing promise in his first two seasons with the Angels, Cardenal then flopped in his third year, prompting a trade to the Cleveland Indians for utilityman Chuck Hinton. Cardenal played two seasons by the lake before packing his bags again; this time, the Indians traded him back to the National League, more specifically to the St. Louis Cardinals.

(more…)