Archive for the ‘Food’ Category

Happy Pi Day!

Wednesday, March 14th, 2012

I’m getting a slightly late start, due to work-related issues (which I haven’t decided whether I’m going to discuss or not), but the Pi Day celebration proceeds.


Courtesy of my great and good friend Commvault Bryan.

The lineup of pies for Pi Day 2012. We went a little over the top this year (thanks to generous co-sponsorships from my great and good friends Chris and Barry). Not pictured; the chocolate cream pie, which vanished before I got any. (But we had key lime, lemon meringue, a Kahlua cream pie, apple, cherry, no sugar added “razzleberry”, banana cream, coconut cream, and pecan. No shortage of pie here in the bunker.)

My great and good friend Nate brought in a paelo pie.  The crust is ground walnuts and organic, grass-fed butter. The filling is pumpkin, sweetened with natural maple syrup. If there’s general interest, I might try to pry the recipe out of him; it is a really good pie.

Edited to add: This is absolutely not a bookmark for the LAT‘s list of recipes for Pi Day.  (Crawfish spinach? Yum!)

Paging Mark Clifton. Mark Clifton to the white courtesy phone, please.

Monday, March 12th, 2012

Eating red meat — any amount and any type — appears to significantly increase the risk of premature death, according to a long-range study that examined the eating habits and health of more than 110,000 adults for more than 20 years.

I’m sure this study is going to be extensively analyzed, refuted, the refutations refuted, and the refutations of the refutations themselves refuted. I don’t expect any clarity on this before I die in a supermodel’s bed at the age of 115.

However, as soon as I read that headline, the first thing I was reminded of was “The Dread Tomato Addiction”, the essay that taught me “Correlation does not equal causality” before I could even pronounce “correlation” or “causality”. (Okay, that’s a slight exaggeration. But I still commend the essay to your attention. Please note the original publication date.)

(For more about Mark Clifton, you could start with this Wikipedia article. You might also, if you ask Glen real nicely, get him to weigh in on They’d Rather Be Right, “perhaps the most contentious novel ever to win the [Hugo] award.” He’s the only person I know of who has actually made the effort to find a copy and read it; I’m not sure Lawrence has done that, but he can correct me in the comments if I’m wrong Edited: see comments.)

“N” is for New Yorker.

Tuesday, March 6th, 2012

Hey, remember A.G. Sulzberger? We wrote about him, and his struggle to find vegetarian food in Kansas City, back in January.

Well, according to Jimbo (actually, Jimbo is linking to a report on another website that I have a policy of not linking to), he’s leaving Kansas City and going back to New York “to work on the Metro desk”.

Boy, that was quick.

Another go around at the rodeo.

Friday, March 2nd, 2012

The HouChron is running a second story on rodeo food, complete with (Warning! Slideshow!) a 90-slide slideshow (Warning! Slideshow!) of various offerings. The slideshow in the previous rodeo food article appears to have been updated, so both articles point to the same photos.

The hook for this article is the “2012 Goldie Buckle Foodie Awards”. The fried red velvet cake sounds interesting, as does the banana split funnel cake. I don’t see any photos of the fried Kool-Aid, sauerkraut hush puppies, or fried Fruty Pebbles, and that’s probably just as well; I’m having dinner at Cajun Pizza Place tonight and would prefer to keep my appetite.

The most wonderful time of the year.

Tuesday, February 21st, 2012

That would be the time I get to use my “On a stick” category.

Lots of things have snuck up on me in the past few weeks (wow, almost March already?), including the Houston Livestock Show and Rodeo.

And with the rodeo comes rodeo food. The HouChron has a (warning! Slideshow!) 84 slide slideshow of food offerings (warning! Slideshow!) starting with the Rodeo Rib.

The rib is an actual cow’s rib, clean as a whistle, not a speck of meat left on it. Then Palmieri sticks a whole chuck steak, with the gristle and fat removed, on the end. As the meat cooks, it shrinks and adheres tightly to the bone, so you have to tear the meat away with your teeth.

There seems to be a fair (ha!) amount of overlap from last year. I don’t remember fried frog legs or fried beef jerky, but the chocolate covered pickle rings a bell (and I still believe the inventors of that should be tarred and feathered). Same applies to the inventors of Bum’s Blue Ribbon Pulled Pork Sundae (back again, I see).

“Nachos made from hand-cooked potato chips.” Uh, isn’t that kind of subverting the very definition of nachos?

There’s some good stuff in the slideshow, too. Now I’m craving a barbecue stuffed baked potato for dinner.

Plug plug pluggity plug.

Tuesday, February 14th, 2012

New post by my sister over at the Park City Snowmamas site: a review of The Ski House Cookbook.

Obit watch: February 13, 2012.

Monday, February 13th, 2012

Nello Ferrara, of the Ferrara Pan Candy Company.

I like Lemonheads okay, but I’ve got a serious soft spot for Atomic Fireballs. They’re bad for my teeth (and other things) but I still indulge every once in a while. (I had to stop buying the big tubs of them at Sam’s, though.)

Foodie things that bring a smile to my face.

Tuesday, January 17th, 2012
  1. TJIC’s new site.
  2. The WikiTravel entry on Stavanger, Norway, which states “Stavanger is considered a great place for foodies, with a range of good restaurants”…and gives details on exactly two restaurants, one of which is vegetarian.
  3. The HouChron‘s report on the Houston branch of Uchi opening February 2nd “in the former Felix space in Montrose”, which promptly draws complaints from people in the comments that you can’t get good Mexican food in Houston any more.

Fun “fact” of the day.

Sunday, January 15th, 2012

On my way to breakfast with some friends, we got into a discussion of whether you could get butter from goat’s milk. (I had thought that I’d read elsewhere that goat milk was too low in fat to get butter from. It turns out that not only was I mistaken, but you can purchase goat butter from Amazon (the shipping charges will eat you alive, though), along with raw goat milk cheddar cheese (ditto).)

This led me to the Wikipedia article on goats, which notes:

Goats readily revert to the wild (become feral) if given the opportunity. The only domestic animal known to return to feral life as swiftly is the cat.

Somehow, I am less than shocked by this.

An idiot in the heartland.

Wednesday, January 11th, 2012

A. G. Sulzberger is covering the Midwest for the NYT.

A.G. Sulzberger is a vegetarian.

A.G. Sulzberger wrote a piece for the NYT food section about how hard it is to be a vegetarian in the Midwest.

So, yes, I’ve “eaten” at some of these famous restaurants. There was the meal at the Golden Ox steakhouse (baked potato), Stroud’s fried chicken (rolls) and Arthur Bryant’s barbecue, where, searching for vegetarian options on the menu, skipping over the lard-bathed French fries, pausing to consider the coleslaw, I ordered the safest option (a mug of Budweiser).

So, you’re a vegetarian, and you went to a steakhouse, a fried chicken restaurant, and the single greatest restaurant in the world (according to Calvin Trillin, anyway). Good planning, guy.

I never liked meat. And when I learned, while eating a burger at the cafeteria of the American Museum of Natural History at age 5, that “meat” was actually a euphemism for — and even dedicated carnivores hate being reminded of this — muscle, I felt my preference had received a hearty endorsement from common sense.

“Common sense” my ass. And as a dedicated carnivore, I’m no more bothered by the fact that meat is muscle than Mr. Sulzberger seems to be by the fact that tofu is coagulated soy milk.

This is the kind of thing that makes me not just agree with Anthony Bourdain, but wish that Mr. Bourdain and Mr. Trillin meet up with Mr. Sulzberger face to face one day and have a frank and open exchange of views.

(I do love the caption on the photo at the top of the article, though.)

Odd things found on the Internet.

Monday, January 9th, 2012

I honestly do not remember how I ran across this; if I can ever reconstruct the path, I’ll post an appropriate hattip.

Anyway, did you know that there were “Minnie Pearl Fried Chicken” restaurants in the late 1960s – early 1970s? And one of the people behind them was a Tennessee politician with the classic name John Jay Hooker?

“What really happened to Minnie Pearl Fried Chicken?”

TMQ watch: January 3, 2012.

Tuesday, January 3rd, 2012

The New Year has begun. Our grand vacation from daily cares is over. And once again, we go back to the TMQ well…

(more…)

Blogroll addition.

Monday, December 12th, 2011

By way of Insta, Great But Forgotten.

I was more than a little skeptical when I saw his entry. But when I clicked over and saw that they had covered

And all on the first page of the site, I pretty much said to myself, “Yeah, these guys are worth keeping an eye on.”

Then I kept clicking. Screaming Yellow Zonkers! Ellery Queen! And Tom freakin’ Reamy! (I haven’t read Blind Voices, but I have read San Diego Lightfoot Sue and Other Stories.) Yeah, if these guys are willing to go that deep, I’ll trust them on a lot of stuff. (Okay, I do have a quibble or two. I don’t think Mary Shelley’s Frankenstein was all that and a bag of chips, though I agree it wasn’t horrible.)

I could waste hours here. Indeed, I think I already have. But, you know, when someone singles out Night of the Comet, attention must be paid.

Ice, ice, baby.

Wednesday, December 7th, 2011

Since I have been slightly involved with the profession, I am compelled to call attention to Popehat’s post about Homeland Security funds being used to purchase snow-cone machines. (Edited to add: Just to clarify, that is the snow cone/shaved ice profession, not the Homeland Security profession.)

There are several things that bother me about the coverage of this:

  1. “…the snow cone machines can make ice to prevent heat-related illnesses during emergencies”. No. Snow cone and shaved ice machines do not “make ice”, at least in the sense of producing it from liquid water. These machines require a supply of ice, generally in blocks.
  2. Are they snow cone machines or shaved ice machines? The article linked from Popehat uses both terms. But there is a difference: snow cones are generally composed of larger ice particles, and are a little more grainy. Shaved ices are composed of finer ice particles, closer to snow in texture, and are generally smoother.

TMQ watch update.

Tuesday, December 6th, 2011

Mike the Musicologist pinged me while I was at dinner, and we had a pleasant conversation about a couple of items in this week’s TMQ watch.

Unfortunately, this conversation took place through text messages, which means that we had limited space to discuss our views. (MtM: “What?! There’s thoughts that can’t be contained in a tweet?! My world is shattered.”)

(There may have been some sarcasm there.)

(Also, I am starting to think that MtM is the Random Eddie to my TJIC. Except with fewer burritos, because he doesn’t come up here often enough.)

Anyway, point 1: MtM questions the “ever since” in “there’s no good New York style deli in Austin, ever since Katz’s closed”. I say: I never had a bad meal at Katz’s. MtM says: he did, where “bad” = “did not stay down”. I say: Yeah, I can understand your position. Meals that do not stay down generally put me off a restaurant for life. Also, it is probably fair to say “New York style”: Katz’s probably wasn’t a true NY deli, but more like a close approximation for Austin. (I say “probably” because I haven’t been to NYC in 20 years, and didn’t eat in any delis while I was there.)

Point the second: MtM argues that Easterbrook, in his “Golden Age of News” item, confuses “access” (or arguably “quantity”) with “quality”. Just because we have more access to news, is that a good thing, when “news” consists of “who won this year’s glorified karaoke competition”?

I think this is a fair point to bring up, but at the same time it raises some slippery questions. Was the New York Times of 1933 a higher quality newspaper than the NYT of 1958? Was the NYT of 1958 a better paper than the NYT of 2003? How do you judge the quality of a newspaper in an objective fashion?

I wouldn’t be so quick to say “Well, the people of 1933/1958 were much less obsessed with trivia like sports and entertainment than the people of today.” Are you sure of that? There was certainly a market for Confidential magazine, to take one example. How much difference do you think there is between the old Confidential and TMZ? Even if you want to go back to the 1930s, try reading Only Yesterday and Since Yesterday: one of the big things I took away from both books is that the people of the 1920s and 1930s were just as obsessed with the things we consider “trivial” today as we are now. The difference is, other than contemporary observers like Fredrick Lewis Allen who were writing things down as they happened, most folks have forgotten the trivia.

I’m rambling a bit here. I bring this up because I think it might provoke a worthwhile discussion, and MtM doesn’t really like posting in my comments section. So have at it, folks.