Archive for the ‘Food’ Category

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Happy Thanksgiving!

Thursday, November 25th, 2021

Last year, some jerk wrote:

I was hoping that Pan Am would have done “Wings to Turkey”, or something similar. But, alas, no.

From those wonderful folks at Pan Am, by way of Periscope Films, “Wings to Turkey”.

This has a date stamp of January 2018 in the ‘Tube, but I swear it was not there when I went looking last year.

Also, please note that the 707 lands in Istanbul, not Constantinople.

Speaking of Turkish delight:

“C.S. Lewis’s Greatest Fiction Was Convincing American Kids That They Would Like Turkish Delight“.

And I don’t want to skip the significance of this holiday, so:

(Explained.)

Posted in Food, History, Travel | 4 Comments »

Your loser update: week 11, 2021 (with bonus firings).

Monday, November 22nd, 2021

Sorry. I’m running a little behind, as I was tied up much of yesterday with various things, including going to see “Dune”.

(Random thought: it is refreshing to know that, thousands of years in the future, even on desert planets, there will be coffee.)

Anyway, NFL teams that still have a chance of going without a win this season:

Detroit.

The Lions play the semi-hapless (3-7) Bears on Thanksgiving Day. I’m thinking this is a toss-up, though ESPN seems to favor the Bears.

In firings news: Dan Mullen out at Florida. 34-15 in four seasons and they were in the national championship game last year, but (as Easterbrook often says) “what have you done for me lately?” (Answer: gone 5-6 this year and 2-6 in conference.)

Chip Lindsey out at Troy. 15-19 in three seasons, and 5-6 this one. Sensing a trend?

Posted in Coffee, Firings, Loser, Movies, NFL, Sports | Comments Closed

Travel notes.

Friday, November 19th, 2021

As you might have picked up from previous posts, Mike the Musicologist, myself, and some other friends who shall remain anonymous went up to Tulsa this past weekend for Wanenmacher’s Tulsa Arms Show. We generally try to go to every third one, but what with the Wuhan Flu et al, this is the first one we’ve been to since November of 2018.

I’m working on a longer post about some of the things I picked up during the show and around Tulsa, but I have to wait until one item arrives at my FFL. (On a related note, I am thinking more seriously about getting a C&R license. The problem is: I am already supposed to get one colonoscopy a year. I don’t need BATFE giving me a second one.)

A few things I noticed:

  • It didn’t take us as long to go through the show as it usually did. I felt like I had seen all the tables by about 2 PM on Sunday.
  • The reason is that it seemed there were fewer vendors. I think Wannemacher’s still sells all their tables, but it seemed like a lot of vendors may have purchased tables and then backed out for this round. Additionally, it seemed like a lot of vendors who were there decided to pack up their tables and close early: either they sold everything they’d brought, or just wanted to get on the road.
  • There were a lot of people selling AR pattern rifles and parts at the show. But as usual, almost all the ones I saw were not mass-production platforms (Bushmaster, S&W, etc.) but were from small builders. I really didn’t pay much attention to prices, because I wasn’t looking for a new AR pattern rifle. (I am kind of looking for a cheapish AR upper for my own personal Behind Every Blade of Grass gun (hattip: McThag), but it wasn’t a priority for me at this show.) Someone Who Isn’t Me did purchase an upper in .224 Valkyrie, but I didn’t note the price.
  • There were, as always, a lot of ammo vendors at the show. Which means ammo prices were competitive. I didn’t buy any ammo at the show. (I did pick up a box of .221 Fireball from Sports World and a box of 10mm Hornady Critical Duty from Dong’s Guns while we were roaming the city.) My Friends Who Are Not Me keep close track of ammo prices and did pick up some at the show for what they thought were good prices: 280 rounds of M-1 Garand specific .30-06 ammo for $1.25 a round (with ammo can and enbloc clips), 1000 rounds of .45 Auto for $.44 a round, 1000 rounds of 9mm for $.34 a round, and 1000 rounds of .380 for $.37 a round.
  • I saw a lot (relatively speaking) of older Smith and Wesson Model 48 revolvers for sale. It wasn’t like every other table had one, but I saw far more than I expected to see, even given the size of the show. The Model 48 is a K-frame revolver chambered in .22 Magnum. They are nice guns, especially the older ones. I was just surprised at how many I saw for sale. (No, I didn’t buy one: I already have one in 6″. It’s very nice.)
  • Pretty much all of our meals were good. We had the traditional German food at Siegi’s Sausage Factory, Thai food at Lanna Thai (“Lana!“), pretty good barbecue at Oklahoma Joe’s, excellent bulgogi at a hole in the wall called Gogi Gui Korean Grill, and a nice higher-end meal at Smoke Woodfire Grill. (Our usual higher end Sunday night meal place, The Chalkboard, is now only serving Sunday brunch.) We also had an excellent breakfast Monday morning at Bramble Breakfast and Bar in the Pearl District. (I recommend the Monte Carlo Benedict.) Also an excellent breakfast: Toast and Franklin’s on Main in Broken Arrow.

Posted in Endorsements, Food, Guns, Travel | Comments Closed

Fish heads, fish heads, rolly polly fish heads…

Friday, October 29th, 2021

I have food on my mind.

McThag put up a post over at his place about bagna cauda. This is something I’d like to try as well. And actually, I think I first heard about it from reading about “Babylon 5”.

(I have never seen a complete episode of “B5”. I feel like SF on TV has been dumbed down and mostly hasn’t been good since the first incarnation of “Twilight Zone” went off the air (though the second incarnation was a bright spot in some ways). I’ve never been a fan of that minor SF TV series from the 1960s or any of the followup products (though I would like to watch the adaptation of a Larry Niven story they did on the animated series). However, the more I read about “B5” and the more clips I watch on the ‘Tube, the stronger my impression gets that it was an actual thoughtful intelligent SF series with many of the right people involved, and it might be something that’s worth my time. Perhaps next time I see a box set at Half-Price.)

But I digress. I’m also kind of craving Swedish meatballs. A supper of bagna cauda and Swedish meatballs doesn’t sound too bad. Perhaps not really healthy, but not too bad…

Anyway, I don’t know where I’m going to get bagna cauda or Swedish meatballs. I could make them myself, but I’m kind of hesitant about stinking up the kitchen with the former. As for the latter, I guess I could schlep out to Ikea and get some frozen ones, but that doesn’t seem like an optimal experience. And I don’t know any place in Austin that serves either one. If you do, please feel free to leave a comment.

(Also, while I can cook, the kitchen is really someone else’s territory, and I’m hesitant about treading in there. Especially if I’m cooking things they might find disgusting, like bagna cauda or anything with onions.)

(Something else I have a craving for, not related to anchovies: Vincent Price’s cocktail franks.)

(There! Vincent Price! There’s your Halloween content! Are you not entertained?!)

Something else I’ve been interested in for quite a while that is (semi-) related to anchovies, and prompted by “The Delicious Legacy” and food anthropology in general: the lost Roman condiment garum.

See also: “Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment” by the same guy, Taras Grescoe. (I’ve read his book, The Devil’s Picnic (affiliate link), and based on that, I’d be willing to give Lost Supper a chance when it comes out.)

I’m also intrigued by The Story of Garum, but damn! $158! $37 for the Kindle edition! At those prices, it had better come with a case of garum! Or at least a six-pack.

(I’ve heard that this is the closest you can get today to garum. Amazon has the 40°N, but not the 50°N. I might have to order a bottle directly. And the Vincent Price cookbook.)

(This food anthropology thing rapidly gets expensive. And I haven’t even bought any imported anchovies yet.)

Anyway, McThag’s probably peeved at me by now for wandering all over the place. And I’m hungry. Time to rummage up something to eat. Then maybe order some fish sauce.

Never shop when you’re hungry.

Posted in Books, Fish, Food, Kindleing, TV | 2 Comments »

Obit watch: October 14, 2021.

Thursday, October 14th, 2021

Anne Saxelby. No, you probably never heard of her if you didn’t live in New York.

She was one of the people responsible for the growth of American cheese and American cheese making.

In 2006, when Ms. Saxelby opened Saxelby Cheesemongers, the American cheese industry was largely just that: industrial and mass market. Her shop was a daring enterprise that carried only American-made cheeses from small producers.
The space was hardly more than a nook with a refrigerator in the original Essex Market on the Lower East Side of Manhattan. Almost immediately, Ms. Saxelby attracted attention among cheese lovers, and especially among chefs in the growing farm-to-table movement.

…

“Her passion for celebrating American farmstead cheese influenced a generation of cheese makers, chefs, cheese enthusiasts and friends and changed the way we engage with American foods,” Michael Anthony, the executive chef of Gramercy Tavern in Manhattan and a regular customer, said in an interview.
Steven Jenkins, a former cheesemonger at Fairway Market, said in a statement: “Anne Saxelby was the U.S. ambassador for American cheese makers and their handmade cheeses. Her yearslong, tireless effort to promote them and make them mainstream will forever have its effect, and will long be remembered.”

…

During the coronavirus pandemic Ms. Saxelby led virtual cheese tastings, sending tasting kits to participants. The store also sells crackers, charcuterie, condiments, beer and cider. (However, Mr. Martins said, Ms. Saxelby never considered carrying vegan or nondairy cheese.)

She was 40.

Two by way of Lawrence: Brian Goldner, CEO of Hasbro. He was only 58: cancer got him.

Timuel Black, Chicago activist, historian, and war hero. He was 102.

While enduring racism in the military during his two years of service, he’d participate in two of the war’s decisive battles — the Normandy invasion and the Battle of the Bulge — as well as the liberation of Paris, earning four Battle Stars and the French Croix de Guerre.
“We went all the way from Normandy up onto the front line of the extermination camps,” he said in that interview on his 100th birthday. “At Buchenwald concentration camp, I saw human beings systematically being cremated.”

…

He returned to civilian life with militant views, working as a social worker, high school teacher and as an organizer — with a prominent role in just about every labor, civil rights and political justice movement of the next six decades.
He worked with activists Paul Robeson and W.E.B. DuBois in the 1940s and 1950s, and alongside King in the 1960s. He helped establish the Congress of Racial Equality and the United Packinghouse Workers of America.

…

Mr. Black spent most of his life working to fulfill King’s dream. For nearly 30 years, he was a social worker and teacher at Farragut, DuSable and Hyde Park high schools, fighting segregation and discrimination within the school system and helping establish the Teachers Committee for Quality Education. He went to City Colleges of Chicago in 1969, initially as a dean at Wright College. He was vice president at Olive Harvey from 1971 to 1973, and head of communications systemwide from 1973 to 1979. Then he taught cultural anthropology at Loop College until his retirement in 1989.
In 1994, Sun-Times columnist Vernon Jarrett wrote of Mr. Black: “Tim was of a generation that viewed education not only as a vehicle for personal elevation but also as instrument for a people’s liberation … Whenever there was a good crusade against Jim Crow housing, segregated public beaches, job discrimination or the shortchanging of Black students in public schools, there was Tim Black.

Posted in Cheese, Food, Obits | Comments Closed

Fair food!

Thursday, July 15th, 2021

The State Fair of Texas is coming. And with that, fair food!

KXAN has a rundown of the 32 semifinalists for the “Big Tex Choice Awards”.

It seems like there’s not a lot on a stick this year. But out of 19 “savory” dishes, I see three “deep fried”, three “fried”, and seven that include “fried” in the description but not the title.

Our Deep Fried I-35 is a deep-fried Texas road trip on a plate! We start out in Parker County, Texas, which is famous for its peaches. Next, we move down I-35 to West, Texas, where we stop and pick up a dozen of our favorite kolaches. We can never decide which type of kolaches we like more – sweet or savory – always such a dilemma. The only solution? Sweet AND Savory. Next, we head south to Dublin, Texas…famous for, you guessed it, Dr Pepper®. After a few hours of driving and a few hours of snacking on I-35 treats, we finally arrive in Austin, Texas, home of some of the best smoked brisket in the world. We combine these ingredients into a sweet and savory decadent tribute to the Texas road trip…the Deep Fried I-35! First, we fry up our kolache dough, leaving a divot in the center for our filling. We top our fried kolache with smoked beef brisket. Our peach juice combines with the Dr Pepper® to make a sweet and tangy BBQ glaze which we drizzle over our brisket kolache. We garnish this roadworthy concoction with peach slices and a sprinkling of powdered sugar. Voila, y’all!

That does sort of invoke I-35 for me. Specifically, it invokes a multi-car pileup on I-35 during rush hour.

This new Fair food comes from an old recipe that was a Louisiana favorite and brings your taste buds to life after just the first bite. We begin with a tried-and-true favorite, a slow smoked extra-large turkey leg. This juicy, tender leg is smoked extra-long to allow the meat to fall off the bone. After the smoked turkey is at its most tender, we stuff the middle with savory crawfish etouffee. The crawfish étouffée is also cooked a long time to bring the flavors of the “Cajun Trinity” to its fullest flavor. We serve with a side of rice, so you do not miss out on any of the amazing flavors of the sauce. Turkey Legs have never been so amazingly savory. 2021 is going to be the best of the best at the State Fair of Texas, and stuffed turkey legs will be leading the way.

Out of 13 “sweet” dishes, I count six that contain the words “deep fried”, three more that are just “fried”, and two more that do not use the word “fried” in the name, but are fried as part of the prep.

Deep Fried Halloween

Our trick-or-treat experience starts with a delicious large chewy pretzel that is dropped in the fryer. As it becomes golden brown, we quickly bathe it in candy corn syrup, followed by some rainbow sprinkles and powdered sugar. Now the fun begins – piping in orange and white buttercream icing, then stacking some of our most favorite Halloween candies, like M&M’s®, Reese Pieces, Mini-Twix®, Oreo cookie crumbles, and candy corn just to name a few. Topped with a delicious marshmallow whip cream and a Reese’s Peanut Butter Cup as the crown, we put the final touches of Hershey’s chocolate syrup caramel sauce and candy corn drizzle on this beautiful desert.

Posted in Food | Comments Closed

Pointless trivia (suitable for use in schools).

Friday, July 9th, 2021

Queen Elizabeth II of the United Kingdom is reportedly a fan of beer cheese. It is reported that she took some home with her after a visit to Lexington.

Posted in Bagatelle, Cheese | Comments Closed

“What you gonna do when you get out of jail?…” part 420

Tuesday, May 25th, 2021

I’m moving Travel Thursday to Tuesday this week, for reasons. I have something else coming up for Thursday.

Today: “New Horizons: Argentina” from our friends at Pan Am. We’ve done South America in general previously, but we haven’t focused specifically on Argentina.

This apparently dates to 1965, so I can’t really make any “Evita” jokes here, alas.

Bonus #1: But I can put up something relevant to Lawrence’s interests, and maybe Andrew’s as well: “MOUTH-WATERING STEAK at an Argentine Steakhouse in Mar del Plata, Argentina”.

This restaurant is called “El Palacio del Bife”, which literally translates to “The Palace of Beef” and they sure know how to prepare a delicious steak.

Bonus #2: We’ve been to South America. Why not Central America on our way back?

Also by way of Pan Am, circa 1968: “Fiesta! A Central American Holiday”.

Posted in Beef, Food, History, Travel | Comments Closed

“What you gonna do when you get out of jail?…” part 414

Wednesday, May 19th, 2021

Tonight is my happy hour night, so I thought I’d do some food and drink today.

Why don’t we start with gin, which I am nearly out of at the moment. I know, I should not have let my stock get this low…

“The London Gin Craze and Beyond”.

Bonus #1: I’m trolling a little here. I have a close family member who hates onions as much as I hate tomatoes. So…

“Why are sweet onions sweet? Can you really eat Vidalia onions like apples?”

Bonus #2: I touched on Tiki history recently, but only from the Donn the Beachcomber perspective. Here’s one from a different source that also covers Trader Vic and Mariano Licudine.

Thinking about it, I may have just enough gin to mix a Suffering Bastard tonight. I believe we have everything else. Except perhaps limes.

Posted in Food, History, Mixology | Comments Closed

“What you gonna do when you get out of jail?…” part 399

Tuesday, May 4th, 2021

And now for something completely different.

“The Lumberman”, a 1971 film from the good folks at Encyclopedia Brittanica. It was part of a series called “Our Changing Way of Life”.

Bonus #1: When was the last time you thought about rice? For me, it was last night. But I am somewhat food obsessed.

Phil Robertson says “America Doesn’t Know How to Cook Rice Anymore”.

In addition to Romans 12:13, I am also reminded of Luke 24:42, where the risen Jesus appears to the apostles and asks, “Hey, you guys got any food up in here?” ‘Cause you never know when Jesus might show up, and who wants to be placing an order from Domino’s while Jesus is hanging around?

(If it comes to that, though, I have to warn you: the Bible is very clear that just introducing the delivery guy to Jesus is no substitute for a tip. You still need to tip your delivery driver, and I’d suggest 25% under normal circumstances. Do you really want Jesus to think you’re a cheapskate?)

(Also, if it comes to that: Jesus likes the meat lover’s pizza, or whatever your local equivalent is. Acts 10:15: “Do not call anything impure that God has made clean.”)

Walter White Alton Brown discusses his “fast and foolproof” method for rice cooking.

Bonus #2: Okay, the quality on this isn’t great, but it is short. And this is the “Month of Mayberry” according to MeTV. Don Knotts advertising the Dodge Tradesman van.

Posted in 1970s, Food, History, Religion, TV | Comments Closed

“What you gonna do when you get out of jail?…” part 375

Saturday, April 10th, 2021

Does anybody remember “Who Is Killing the Great Chefs of Europe?” George Segal? Jacqueline Bisset? Death by duck press?

“Diego Masciaga of Waterside Inn Restaurant Prepares Canard a la Presse”.

(Wow. Ted Kotcheff, the same guy who directed “Chefs” also directed “First Blood”. And “Weekend at Bernie’s”.)

Bonus #1: Made from the best stuff on Earth.

No, not Snapple. Scrapple. “Old fashioned scrapple making! A Pennsylvania Dutch specialty!”

Bonus #2: Okay, you were turned off by the scrapple, and you weren’t wild about the duck. How about “Beef en Croute with Sauce Bearnaise”?

Posted in Food, History, Movies | 2 Comments »

“What you gonna do when you get out of jail?…” part 367

Friday, April 2nd, 2021

Today through Sunday are going to be busy, so there’s probably going to be a strong dose of random.

I haven’t done anything with food in a while, so how about a seasonally appropriate recipe?

“Erich Shows us How to Make Hasenpfeffer”.

Another version from AlmazanKitchen:

Now I know why I don’t post more food videos: I’m hungry. So let’s switch gears.

Here’s another historical video from the AT&T Tech Channel: “The Thinking Machines”.

This film, meant to be shown to high school students, uses the device of “computer vs. human” in the comparing of their thinking abilities, told through animation and live action. The animation is Jetsonian, the concepts a little ahead of their time.

As I generally do, I’ve set this up to skip the intro.

Posted in Food, Geek, History | Comments Closed

“What you gonna do when you get out of jail?…” part 358

Wednesday, March 24th, 2021

Let’s take a coffee break.

“The £299 Aldi Espresso Machine – How Bad Could It Be?”

Oddly enough, I don’t shop at Aldi either, and for the same reason: the nearest one to us is about 30 miles away.

Bonus #1: Since we’ve talked about an espresso machine, how about we talk about a can opener? A very specialized can opener, that is: this one opens powder cans for the 16″ guns on the Battleship New Jersey.

Bonus #2, and a little shout-out to the Saturday Night Movie Group. From the “Old Car Memories” channel, Jim Rockford’s Firebird.

Posted in Cars, Coffee, Food, Guns, History | 1 Comment »

Obit watch: March 22, 2021.

Monday, March 22nd, 2021

Kent Taylor. He founded and ran the Texas Roadhouse chain of restaurants.

According to the reports I’ve seen, he was suffering from serious post-COVID-19 symptoms, and committed suicide.

The number for the National Suicide Prevention Lifeline is 1-800-273-TALK (8255). If you live outside of the United States or are looking for other help, TVTropes has a good page of additional resources.

Posted in Food, Obits | Comments Closed

“What you gonna do when you get out of jail?…” part 287

Tuesday, January 12th, 2021

Food! Tools!

This AvE channel has been popping up in my feed, and even though I’m not very good with tools, I find something compelling about watching him work. I have to admit, he had me when he referred to “the land of 10mm sockets”.

“Oxy-Acetylene Cutting | Shake Hands With Danger!” Warning: there’s a lot of f–ks in this.

“Stupid Design Mistake | Stanley Tools”.

Bonus: Sizzler still exists! (As best as I can tell, the nearest one to me is in Gallup, NM.)

And they have a channel on the ‘Tube.

“How Sizzler’s Cheese Toast is Made – Secrets Revealed”

Plus:

“Homemade Sizzler’s cheese toast” from the SimpleCooking channel.

I want to try this sometime. With butter, not margarine, because I’m not a Philistine.

Posted in Food | 2 Comments »

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