I think I should get at least one post a month on this thing, so here goes.
I haven't cooked or baked very much since getting back to Illinois. I vaguely remember doing something with the oven, but I haven't got a clue what it was (I just remembered, I made my excellent scones, although the batter was too wet). I made tortillas a few times, but without a press, they were thick, though still good. ANd that's about it.
This last week, I finally got the things I've been wanting since leaving St. Peter: a Turkish coffee grinder (with birthday money) and a tortilladora. Good stuff. My coffee finally tastes good and the tortillas are thing again.
Anyway, the reason I write is that I find I'm suddenly intrigued to use ingredients I've never used, never even had before. Last week, I made mustard greens, which were good, although underseasoned. It was simple: simmer some water, add some bacon and softened onion, then put in the greens, washed and torn into small pieces. Simmer for twenty minutes or so and then serve. Good, but, like I said, missing something (I used too much water, for one, and they were undersalted).
Another thing I've been excited about are plantains, the starchy bananas. I sliced up a plantain, then fried the discs in bacon grease, serving them slightly salted with the bacon. Excellent! They're really quite different from anything I've ever had before. The peel is incredibly thick, and the texture is more like a stiff potato than a banana. The flavor is somewhere between the potato and the banana, but very starchy (at least for the very green one I used). I have another one ripening in the kitchen so that I can see what they are like when ripe.
One last thing and then I'm done with this post. About a month ago (it was the weekend before the Gold Cup final, if that helps), a friend and I went to a taquería in Waukegan on a Friday afternoon. Now, for those of you not from Lake County, Waukegan has the largest Hispanic population north of Chicago. It's a great place.* But, it is a little intimidating, given the lack of English (all the billboards are in Spanish, and most of the shops obviously cater to an Hispanic majority). Still, after working there for a summer, I knew that there had to be some great restaurants and I was just waiting for the opportunity to go there with another person.
Thus, we went to a place that I'd never been before and it was, simply stated, one of the best meals I've ever had. For those of you who got my Top Meals list two years ago, I'd say it would displace at least number four. I got a bowl of menudo, the slow-cooked tripe soup served on the weekends, and a tamal con frijoles topped with molé. Amazingly good. So good, in fact, that I have vowed never to bring anyone there from this area. Orgasmically good. Without a doubt, the best tripe I've ever had (it was no repeat of that pho meal in the Cities). Everything was homemade: the tortillas, the salsas, the molé, the delicious agua fresca (I got tamarind, of course). So good.
Muhalo.
*On a side note, I'm always amazed by the rampant racism of my friends from this area. There was one shooting in Waukegan in 1999 and they all think of it as some ghetto, simply because of the race of people who live there. In truth, Waukegan is a nicer place than Fox Lake, where I grew up, and everyone overlooks the fact that there was a murder in Fox Lake as recently as 2004. There are no places in Fox Lake that I would say are a nice neighborhood. However, Waukegan is replete with beautiful brick houses, parks, great restaurants, and it's a mixed place. Truly, I can think of few places I'd rather live. It's a shame we whites are so rabidly racist, because the town seems to be dying. Despite efforts to attract businesses to the county's largest city (and seat of government), the downtown feels empty. Fortunately, there are strides being made, but they aren't easy: the Genesee theater is open and seems to be running well, the places around the county government complex seem to have business, and the holes-in-the-wall in the poorer neighborhoods have a booming business (and for good reason: the best barbecue in the county can be had in a black neighborhood, and there are two excellent taquerías besides the one I went to). But that doesn't change the fact that even my most liberal of friends has openly scoffed at the idea of moving to Waukegan. It just goes to show you that as much as things have changed since 1964, they've stayed frustratingly the same.
Friday, July 20, 2007
Wednesday, June 6, 2007
Pesto all'Argentina
Ciao, tutti,
I've been meaning to post this for a few days, but I keep forgetting. I made a pesto last weekend that was quite good. A little background, however, is necessary.
The sauce comes from Genoa, in northern Italy and is properly called pesto alla genovese, which , as nearly everyone is aware, is made of basil, pine nuts, and garlic (often with a hard Italian cheese, too) minced together and suspended in olive oil. One usually finds these ingredients combined in a food processor in the States, forming a paste which is then spread on bread or mixed in with pasta. However, pesto properly is hand-minced, so the ingredients are coarser and the texture is much more pleasant on the tongue to my mind. I wanted to make a hand-minced pesto for a number of reasons, but this superb mouthfeel was one big motivation.
On to the recipe. It's a little known fact, but Argentina has strong ethnic ties to Italy. In Buenos Aires, much of the local culture is inherited directly from Italy, and Italian food is common in the River Plate region. Always wanting to be odd, I got my recipe for pesto from Argentina and it has a few interesting differences from the usual American recipe. First off, besides the basil, the recipe calls for an equal amount of parsley (Italian or leaf, I know not). Since Argentina is not known for its olive trees, corn oil is called for, which gives it a decidedly American feel. Finally, and this is the change I find most interesting, walnuts are subsituted for the pine nuts, which changes the flavor of the sauce in amazing ways.
Unfortunately for me, I have no basil, and I don't like corn oil when I have a very good olive oil on hand, so my final recipe looked something like this hybridization: A lot of parsley, minced with three cloves of garlic, mixed with a handful of walnuts chopped coarsely, and then I poured on enough olive oil to bring it all together. I then let it sit for a number of hours so the flavors could meld. It was served with angel hair pasta, thus making capellini con pesto all'argentina.
The first thing I have to say is that one should never make pesto without basil. The core of the dish is that wonderful aromatic and, without it, I may as well have been eating iceberg lettuce covered with a Miracle Whip ranch. That's of course a bit extreme, but parsley alone was just too much.
Secondly, it takes a long time to mince by hand. I'm rather proud of this, but I had to hold my knife so long that I developed a blister at the base of my index finger.
Third, I needed to add more oil. The sauce was not moist enough.
Finally, it paired perfectly with the angel hair. Pesto is such a dainty sauce that it needs a dainty pasta to go with it. Or, one could replace "dainty" with "delicate." However, I was still hungry after eating my rather hefty portion and if I had to do it all again, I think I'd make more pasta. Or maybe serve some soup with it. Still, it was a perfect dish for a late spring day.
Muhalo.
I've been meaning to post this for a few days, but I keep forgetting. I made a pesto last weekend that was quite good. A little background, however, is necessary.
The sauce comes from Genoa, in northern Italy and is properly called pesto alla genovese, which , as nearly everyone is aware, is made of basil, pine nuts, and garlic (often with a hard Italian cheese, too) minced together and suspended in olive oil. One usually finds these ingredients combined in a food processor in the States, forming a paste which is then spread on bread or mixed in with pasta. However, pesto properly is hand-minced, so the ingredients are coarser and the texture is much more pleasant on the tongue to my mind. I wanted to make a hand-minced pesto for a number of reasons, but this superb mouthfeel was one big motivation.
On to the recipe. It's a little known fact, but Argentina has strong ethnic ties to Italy. In Buenos Aires, much of the local culture is inherited directly from Italy, and Italian food is common in the River Plate region. Always wanting to be odd, I got my recipe for pesto from Argentina and it has a few interesting differences from the usual American recipe. First off, besides the basil, the recipe calls for an equal amount of parsley (Italian or leaf, I know not). Since Argentina is not known for its olive trees, corn oil is called for, which gives it a decidedly American feel. Finally, and this is the change I find most interesting, walnuts are subsituted for the pine nuts, which changes the flavor of the sauce in amazing ways.
Unfortunately for me, I have no basil, and I don't like corn oil when I have a very good olive oil on hand, so my final recipe looked something like this hybridization: A lot of parsley, minced with three cloves of garlic, mixed with a handful of walnuts chopped coarsely, and then I poured on enough olive oil to bring it all together. I then let it sit for a number of hours so the flavors could meld. It was served with angel hair pasta, thus making capellini con pesto all'argentina.
The first thing I have to say is that one should never make pesto without basil. The core of the dish is that wonderful aromatic and, without it, I may as well have been eating iceberg lettuce covered with a Miracle Whip ranch. That's of course a bit extreme, but parsley alone was just too much.
Secondly, it takes a long time to mince by hand. I'm rather proud of this, but I had to hold my knife so long that I developed a blister at the base of my index finger.
Third, I needed to add more oil. The sauce was not moist enough.
Finally, it paired perfectly with the angel hair. Pesto is such a dainty sauce that it needs a dainty pasta to go with it. Or, one could replace "dainty" with "delicate." However, I was still hungry after eating my rather hefty portion and if I had to do it all again, I think I'd make more pasta. Or maybe serve some soup with it. Still, it was a perfect dish for a late spring day.
Muhalo.
Thursday, May 24, 2007
A Late Lunch
This is a bit off topic from what I usually write about (soccer and bread), but it's in the food category. Plus, it's sensationalist.
My lunch today, which I'm going to prepare as soon as I'm done writing this, is about as unlikely a meal for this weather as anything. I'm hearkening back to my time in England, actually Ireland more, with a classic plate of:
-Heinz baked beans
-Fried eggs
-Toast with Marmite
-Black pudding
Oh, yes, I got some black pudding and I can hardly wait to eat some. Although it's taken me nearly two weeks to get around to it. Go figure.
Muhalo.
My lunch today, which I'm going to prepare as soon as I'm done writing this, is about as unlikely a meal for this weather as anything. I'm hearkening back to my time in England, actually Ireland more, with a classic plate of:
-Heinz baked beans
-Fried eggs
-Toast with Marmite
-Black pudding
Oh, yes, I got some black pudding and I can hardly wait to eat some. Although it's taken me nearly two weeks to get around to it. Go figure.
Muhalo.
Monday, May 7, 2007
Eight a.m. phonecall - Yes!
I bought some cheddar the other day and, not having any pickle in this country, I've decided to try apple butter as a replacement. You may have guessed, if you are wonderful and righteous and an anglophile and I love you forever if you did, that I am in the mood for the perfect late spring meal: the ploughman's sandwich (or just the ploughman's to those in the know).
Mmmmmm, I am reminded of a large pub on a hot day in York, my cheddar to Dan's Cornish yarg, and I've been regretting not ordering the chef's daily choice cheese ever since. Pickled onion there was, and an apple. If only...
But, I was left with my cheese and apple butter (as well as some Spartan apples) without any bread and way too much flour. Thus, I decided to remedy the situation. This afternoon, I made some baps, or are they butties? No, wait, they're cobs. Dang nabbit, they're rolls. What? Not rolls? Sarny, stotty, what are those words you're speaking? The blasted thing is a roll. A ROLL! Do you hear me? Do you understand me? It is a roll, you English tomfoolers with the language of my ancestors. A roll.
Yes, I made rolls, using the last of my whole wheat flour, and they smell delicious, soon to be adorned with thick slices of cheddar cheese, slathered with apple butter, and devoured by one hungry and somewhat anglophilic American.
By the way, I rolled some cumin seeds into one of the rolls (hence why a roll is called a roll, Mr. Braithwaite). I don't know what it'll taste like, since I didn't use any ground cumin and all the seeds seemed to clump together, but it was an idea. Really, it was an ideal, because I'm trying to recapture a fleeting taste of a cumin gouda I had in Notts last spring that made me want to die from ecstasy. I don't think a roll will ever be as amazingly death-inducing and awe-inspiring as a slice of cheese, but it can at least be delicious. I'll let you know how my experiments with flavored breads go, just as soon as la Maquina Roja win the Club World Cup.*
Muhalo.
*You don't think I'd actually let an entire post go by during soccer season without mentioning the game I'm currently madly obsessed with?
******BREAKING NEWS FLASH UPDATE******
Although the Fire have yet to win the world, I ate one of the rolls and my, oh, my is it good! Not as sweet as my previous breads, I reduced the sugar because I didn't think it would go well with the cheese and apple butter (and I didn't want the sweetness of the bread overpowering the flavor of the filling). However, I increased the salt and it has made an exciting flavor. I guess you don't need to have sugar in bread for it to be delicious (which I already knew, else explain the French baguette). And with the nice little crust I put on these bad boys, they're practically pub quality (although even the heavy-food-eating English would be find the wholly whole wheat a bit daunting, i.m.h.h.h.h.h.h.o.).
Mmmmmm, I am reminded of a large pub on a hot day in York, my cheddar to Dan's Cornish yarg, and I've been regretting not ordering the chef's daily choice cheese ever since. Pickled onion there was, and an apple. If only...
But, I was left with my cheese and apple butter (as well as some Spartan apples) without any bread and way too much flour. Thus, I decided to remedy the situation. This afternoon, I made some baps, or are they butties? No, wait, they're cobs. Dang nabbit, they're rolls. What? Not rolls? Sarny, stotty, what are those words you're speaking? The blasted thing is a roll. A ROLL! Do you hear me? Do you understand me? It is a roll, you English tomfoolers with the language of my ancestors. A roll.
Yes, I made rolls, using the last of my whole wheat flour, and they smell delicious, soon to be adorned with thick slices of cheddar cheese, slathered with apple butter, and devoured by one hungry and somewhat anglophilic American.
By the way, I rolled some cumin seeds into one of the rolls (hence why a roll is called a roll, Mr. Braithwaite). I don't know what it'll taste like, since I didn't use any ground cumin and all the seeds seemed to clump together, but it was an idea. Really, it was an ideal, because I'm trying to recapture a fleeting taste of a cumin gouda I had in Notts last spring that made me want to die from ecstasy. I don't think a roll will ever be as amazingly death-inducing and awe-inspiring as a slice of cheese, but it can at least be delicious. I'll let you know how my experiments with flavored breads go, just as soon as la Maquina Roja win the Club World Cup.*
Muhalo.
*You don't think I'd actually let an entire post go by during soccer season without mentioning the game I'm currently madly obsessed with?
******BREAKING NEWS FLASH UPDATE******
Although the Fire have yet to win the world, I ate one of the rolls and my, oh, my is it good! Not as sweet as my previous breads, I reduced the sugar because I didn't think it would go well with the cheese and apple butter (and I didn't want the sweetness of the bread overpowering the flavor of the filling). However, I increased the salt and it has made an exciting flavor. I guess you don't need to have sugar in bread for it to be delicious (which I already knew, else explain the French baguette). And with the nice little crust I put on these bad boys, they're practically pub quality (although even the heavy-food-eating English would be find the wholly whole wheat a bit daunting, i.m.h.h.h.h.h.h.o.).
Thursday, May 3, 2007
AC Milan Are Kaka (too easy, too easy)
What about those Rossoneri? Man, alive, I was watching the tie in the caf and there were only a few other people there. After the Seedorf goal, some new guy walked up and he wanted to know who had scored. This guy was talking about Kaka's brilliant one-touch finish and then he said, "And Clarence Seedorf scored. I don't even know how he did it. He was falling over a guy and he just kind of hit it on the bounce... I can't explain it; you have to see it." It really is one of those goals that cannot be explained.
Liverpool are in serious trouble.
Now, to MLS and my previews. I'm going to blow through these because this week still doesn't interest me, as the only match I'll catch is tonight's. I just can't get that excited about teams that I've never seen play and that I won't be able to see play for another two weeks.
The Revs v. DC - 1-2, goals by Twellman and Luciano Emilio, should be good, nationally-televised, I cannot wait to see DC win their first match of the season.
Crew v. KC - 0-2, goals by some new guy and EJ. I like KC, they're my backup team, as in baseball, and EJ should be every child's hero. Besides, KC will be BBQ-powered for this match. (And Onalfo, how good has he been so far?)
Energy Drink v. Fake SL - 3-0, goals by who knows, but with Ellinger finally gone, it's going to be a long road this year and Checketts should be glad the league doesn't have relegation yet (but your day is coming, mediocrity).
Las Naranjas v. Crapids - 0-0, with goals by
The Goats v. DC - 1-2, goals by Razov and Emilio and maybe someone else (Moreno?). Once DC gets the bug, they're going to win a lot, and the bad luck will fall to a Chivas side still reeling from the "SuperClasico," which is about the most ridiculous name MLS has come up with for anything so far.
The Reds v. the Revs - 3-0, this is a very hard one to call, and I'm just falling back on my standby score, but with Mapp questionable and the history (even this season), it's going to be hard for us to get even a point in New England. Expect lots of "graft" and even more fouls than the usual NE game. Is Franchino back yet? (see below)
The game to watch is tonight's ESPN2 match, 'twixt the Revs and DC. I think this match could also decide Sunday's against the Fire: if the Revs are solidly defeated by DC, we'll have an easier time. So, I guess I want DC to win.
Player to watch: Mapp, because his wincing expressions as he sees his team lose with him on the bench should be very entertaining. Here's to his fast recovery. Also: Emilio, Twellman, Dasan Robinson, Joseph and DeRo (to break their slumps).
That's all for now.
Liverpool are in serious trouble.
Now, to MLS and my previews. I'm going to blow through these because this week still doesn't interest me, as the only match I'll catch is tonight's. I just can't get that excited about teams that I've never seen play and that I won't be able to see play for another two weeks.
The Revs v. DC - 1-2, goals by Twellman and Luciano Emilio, should be good, nationally-televised, I cannot wait to see DC win their first match of the season.
Crew v. KC - 0-2, goals by some new guy and EJ. I like KC, they're my backup team, as in baseball, and EJ should be every child's hero. Besides, KC will be BBQ-powered for this match. (And Onalfo, how good has he been so far?)
Energy Drink v. Fake SL - 3-0, goals by who knows, but with Ellinger finally gone, it's going to be a long road this year and Checketts should be glad the league doesn't have relegation yet (but your day is coming, mediocrity).
Las Naranjas v. Crapids - 0-0, with goals by
The Goats v. DC - 1-2, goals by Razov and Emilio and maybe someone else (Moreno?). Once DC gets the bug, they're going to win a lot, and the bad luck will fall to a Chivas side still reeling from the "SuperClasico," which is about the most ridiculous name MLS has come up with for anything so far.
The Reds v. the Revs - 3-0, this is a very hard one to call, and I'm just falling back on my standby score, but with Mapp questionable and the history (even this season), it's going to be hard for us to get even a point in New England. Expect lots of "graft" and even more fouls than the usual NE game. Is Franchino back yet? (see below)
The game to watch is tonight's ESPN2 match, 'twixt the Revs and DC. I think this match could also decide Sunday's against the Fire: if the Revs are solidly defeated by DC, we'll have an easier time. So, I guess I want DC to win.
Player to watch: Mapp, because his wincing expressions as he sees his team lose with him on the bench should be very entertaining. Here's to his fast recovery. Also: Emilio, Twellman, Dasan Robinson, Joseph and DeRo (to break their slumps).
That's all for now.
Friday, April 27, 2007
Jose Mourinho Is Not Nice
I've dropped the ball on my predictions, but I frankly don't care. How could I care with weather this superbly beautiful?
I did get to watch my first MLS match of the season last night, although I'm not sure how much of a privilege it was to see the biggest toddler blubbering because the ref didn't card him for diving (I refer, of course, to Ruiz of the Burning Hoops). Since Dallas is our league-mandated rivalry, it was nice to see them lose, but I don't like the smell of wealth which currently hangs about the dried bones of the MetroStars, so it was ultimately a disappointing affair. (Is anyone else worried that the big markets are trying to model themselves after Chelski? I don't know why I even asked that because everyone is worried about that.)
Here's my one prediction for the week: The Fire will win at Houston. This is mostly because, with the exception of the very well-run Red Bulls, no team in the league realizes that the purpose of the DP spot was to get Beckham over here and then be able to afford some excellent talent. Joseph and DeRo are that excellent talent which is supposed to be afforded, but until the league stops misunderstanding the new rule as a way to get stars into MLS and starts understanding it as a way to keep talent in the league, the Fire will coast to second in the East (as mentioned above, the Red Bulls understaaaaaaand).
With that in mind, I will offer some predictions for the season:
East:
Red Bulls
Fire
DC (defense will hurt them)
KC
Revs (Joseph will hurt them)
Columbus
Toronno
West:
LA
Chivas
Crapids
Dallas
Houston (DeRo will hurt them)
Real Madrid (Checketts will hurt them)
Playoffs:
Red Bulls
Fire
LA
Chivas
DC
KC
Crapids
Revs
with Red Bulls, LA, or Fire winning
Open Cup:
Fire
Red Bulls will win the Supporters' Shield
MVP:
Me, after a midseason signing with the Fire
I know I don't play, but my big day has to come sometime and I really can't be bothered to think at all, because it's nice outside, my back is only mildly uncomfortable, and I feel like ruining all the gains I've made in the past few weeks with some ill-advised soccer practice.
Muhalo.
I did get to watch my first MLS match of the season last night, although I'm not sure how much of a privilege it was to see the biggest toddler blubbering because the ref didn't card him for diving (I refer, of course, to Ruiz of the Burning Hoops). Since Dallas is our league-mandated rivalry, it was nice to see them lose, but I don't like the smell of wealth which currently hangs about the dried bones of the MetroStars, so it was ultimately a disappointing affair. (Is anyone else worried that the big markets are trying to model themselves after Chelski? I don't know why I even asked that because everyone is worried about that.)
Here's my one prediction for the week: The Fire will win at Houston. This is mostly because, with the exception of the very well-run Red Bulls, no team in the league realizes that the purpose of the DP spot was to get Beckham over here and then be able to afford some excellent talent. Joseph and DeRo are that excellent talent which is supposed to be afforded, but until the league stops misunderstanding the new rule as a way to get stars into MLS and starts understanding it as a way to keep talent in the league, the Fire will coast to second in the East (as mentioned above, the Red Bulls understaaaaaaand).
With that in mind, I will offer some predictions for the season:
East:
Red Bulls
Fire
DC (defense will hurt them)
KC
Revs (Joseph will hurt them)
Columbus
Toronno
West:
LA
Chivas
Crapids
Dallas
Houston (DeRo will hurt them)
Real Madrid (Checketts will hurt them)
Playoffs:
Red Bulls
Fire
LA
Chivas
DC
KC
Crapids
Revs
with Red Bulls, LA, or Fire winning
Open Cup:
Fire
Red Bulls will win the Supporters' Shield
MVP:
Me, after a midseason signing with the Fire
I know I don't play, but my big day has to come sometime and I really can't be bothered to think at all, because it's nice outside, my back is only mildly uncomfortable, and I feel like ruining all the gains I've made in the past few weeks with some ill-advised soccer practice.
Muhalo.
Thursday, April 12, 2007
Weekly Prediction
Since it's Thursday, I guess I need to post my predictions for this weekend's matches. It's going to be hard to match my accuracy from last week; in case you couldn't be bothered to look it up, I got all of my predictions right (although the exact scores were slightly smaller). Here goes for this week.
Dallas v. Los Angeles: 1-1, because I'm nervous, I don't feel like I can gauge this one. Donovan is, of course, an excellent player, and I don't really like Dallas, so I'm tempted to give it to LA, but somehow Dallas manages to score in most games.
Crew v. Real Madrid: 1-2, because Real is just the better team and the Crew have way too much history of being horrible to turn it around in a single week. Still, if Ngwenya can play as well as he did at the Fire home closer last season, and everyone who knows more about soccer is right about Gaven being a good player, then the Crew could do something more than I'm giving them credit for. But Real have the Kid and he seems like he wants to prove himself this year.
KCMO v. DCU: 2-3, with goals from Johnson and Emilio, DC will dominate, but I really feel like Eddie's on the brink of regaining his form. If he gets one, he'll get two, but DC will still win.
Toronno v. the Revs: 1-0, because the Revs are horrible.
The Goats v. Las Naranjas: ? v. ?, again, Houston is the team in the game to watch. Personally, I think the Goats will win it, but Houston's still one of the best teams in MLS.
The Reds v. Arsenal: 3-0, look for more amazing work by Mapp, and the pairing of Rolfe and Barrett will produce.
Dallas v. RBNY: 2-0, first win for Dallas, which will be good for no one.
Match to watch: The Goats v. Las Naranjas.
Players to watch: Mapp, Emilio, Donovan, Johnson, and whoever scores against the Revs.
Dallas v. Los Angeles: 1-1, because I'm nervous, I don't feel like I can gauge this one. Donovan is, of course, an excellent player, and I don't really like Dallas, so I'm tempted to give it to LA, but somehow Dallas manages to score in most games.
Crew v. Real Madrid: 1-2, because Real is just the better team and the Crew have way too much history of being horrible to turn it around in a single week. Still, if Ngwenya can play as well as he did at the Fire home closer last season, and everyone who knows more about soccer is right about Gaven being a good player, then the Crew could do something more than I'm giving them credit for. But Real have the Kid and he seems like he wants to prove himself this year.
KCMO v. DCU: 2-3, with goals from Johnson and Emilio, DC will dominate, but I really feel like Eddie's on the brink of regaining his form. If he gets one, he'll get two, but DC will still win.
Toronno v. the Revs: 1-0, because the Revs are horrible.
The Goats v. Las Naranjas: ? v. ?, again, Houston is the team in the game to watch. Personally, I think the Goats will win it, but Houston's still one of the best teams in MLS.
The Reds v. Arsenal: 3-0, look for more amazing work by Mapp, and the pairing of Rolfe and Barrett will produce.
Dallas v. RBNY: 2-0, first win for Dallas, which will be good for no one.
Match to watch: The Goats v. Las Naranjas.
Players to watch: Mapp, Emilio, Donovan, Johnson, and whoever scores against the Revs.
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