It’s great to live in a country where everyone is uptight about at least one thing that should mean nothing. Last week it was nooses in Home Depot and today the news pimps are making hay out of a plastic doll on a barbecue grill. This delightful expression of existential angst emamanating from the intrepid TV reporter’s own fears of atavistic cannibalistic tendencies in people who live in ranch houses perhaps? comes out of West Chester, Ohio.
C’mon lady, lighten up! it could always have been much worse. It could have been a real baby, or horror of horrors, an anatomically correct doll!
It’s great to live in a country where everyone is uptight about at least one thing that should mean nothing. Last week it was nooses in Home Depot and today the news pimps are making hay out of a plastic doll on a barbecue grill. This delightful expression of existential angst emamanating from the intrepid TV reporter’s own fears of atavistic cannibalistic tendencies in people who live in ranch houses perhaps? comes out of West Chester, Ohio.
C’mon lady, lighten up! it could always have been much worse. It could have been a real baby, or horror of horrors, an anatomically correct doll!
Hey everybody, meet CircusBoy! The man who plays trumpet in a circus and podcasts about coffee and coffee people. I promise you that Net 2 doesn’t get much better than this. CircusBoy and I have been corresponding briefly (writing short emails back and forth) and he seems like quite a fine fellow with a cheerful disposition and a lot to say about coffee, circuses and motorcycles. I suppose he’d have to be cheerful to work in a got-damned circus! But then how would I know?
The only guy I’ve ever known who worked at a circus was a pastry chef who worked at Le Cirque and, come to think of it, he was kind of grumpy. Okay, there you have it CircusBoy and his estimable podOmatic site Search for the Best Mocha Latte in the World.
And while you are surfing around, take a look at this yuck-a-minute site that features the last meals of people awaiting execution.
Hey everybody, meet CircusBoy! The man who plays trumpet in a circus and podcasts about coffee and coffee people. I promise you that Net 2 doesn’t get much better than this. CircusBoy and I have been corresponding briefly (writing short emails back and forth) and he seems like quite a fine fellow with a cheerful disposition and a lot to say about coffee, circuses and motorcycles. I suppose he’d have to be cheerful to work in a got-damned circus! But then how would I know?
The only guy I’ve ever known who worked at a circus was a pastry chef who worked at Le Cirque and, come to think of it, he was kind of grumpy. Okay, there you have it CircusBoy and his estimable podOmatic site Search for the Best Mocha Latte in the World.
And while you are surfing around, take a look at this yuck-a-minute site that features the last meals of people awaiting execution.
About 6 weeks ago, Karen Vollmecke gave me two quarts of raspberries to fool around with. Her farm overproduces raspberries, and she needs to develop ways to turn as many of them as possible into products that people can use. So, since I’d recently told her that I’d been toying with making vinegar from wine dregs and like liquids, she asked me if I wouldn’t mind taking some berries and trying to turn them into raspberry vinegar.
I took he up on her offer and well, I don’t want to make no mountains out of molehills [Not] but I tried it and it worked brilliantly. The vinegar tastes like raspberries, has a nice mouthfeel (in no small part due to the fact that I pumped up the fructose content with raisins prior to primary fermentation) and I think looks pretty good (I racked it off very carefully). The slideshow below shows a few snapshots of the vinegar as it was happening and as it appears now.
The shots that show the vinegar in jar I think are especially cool because of the gully layer of acetobacilli (mother of vnegar) on the top. Don’t you think?
About 6 weeks ago, Karen Vollmecke gave me two quarts of raspberries to fool around with. Her farm overproduces raspberries, and she needs to develop ways to turn as many of them as possible into products that people can use. So, since I’d recently told her that I’d been toying with making vinegar from wine dregs and like liquids, she asked me if I wouldn’t mind taking some berries and trying to turn them into raspberry vinegar.
I took he up on her offer and well, I don’t want to make no mountains out of molehills [Not] but I tried it and it worked brilliantly. The vinegar tastes like raspberries, has a nice mouthfeel (in no small part due to the fact that I pumped up the fructose content with raisins prior to primary fermentation) and I think looks pretty good (I racked it off very carefully). The slideshow below shows a few snapshots of the vinegar as it was happening and as it appears now.
The shots that show the vinegar in jar I think are especially cool because of the gully layer of acetobacilli (mother of vnegar) on the top. Don’t you think?
I think I like Wofgang Puck again, if only a little. Check this out
Interviewer: So what do you think of food TV?
Puck: It’s going in a way now where it’s more like housewife cooking than professional cooking. When I did it four or five years ago, they said, “We don’t want celebrities; we just want to teach people to be in the kitchen and show them how to cook.” . . . [These days, the hosts] get a push-up bra and show a little cleavage and wear a tight sweater, and they think it’s sexy housewife cooking. [Washington Post]
Sexy housewife cooking! Hear that Bobby?
And this is flat out hysterical. Read why he refuses to eat foie gras
Interviewer: Do you still eat foie gras?
Puck: I haven’t eaten it in six or eight months. And you know what? I didn’t want it anymore anyway. Everywhere I go, people know me and I know them, and the chef says, I make you a menu. And everyone has foie gras. And once I eat the foie gras I can’t eat any more; it’s so rich. So I actually told people I’m allergic to foie gras, because I’d rather have fish or pasta and not these rich things. [Washington Post]
After all that noise from HSUS and Pucks’ publicists about how he is giving up foie gras because it is produced via inhumane farming practices he says he doesn’t eat because it is too rich. He’s too much the Puck!
I think I like Wofgang Puck again, if only a little. Check this out
Interviewer: So what do you think of food TV?
Puck: It’s going in a way now where it’s more like housewife cooking than professional cooking. When I did it four or five years ago, they said, “We don’t want celebrities; we just want to teach people to be in the kitchen and show them how to cook.” . . . [These days, the hosts] get a push-up bra and show a little cleavage and wear a tight sweater, and they think it’s sexy housewife cooking. [Washington Post]
Sexy housewife cooking! Hear that Bobby?
And this is flat out hysterical. Read why he refuses to eat foie gras
Interviewer: Do you still eat foie gras?
Puck: I haven’t eaten it in six or eight months. And you know what? I didn’t want it anymore anyway. Everywhere I go, people know me and I know them, and the chef says, I make you a menu. And everyone has foie gras. And once I eat the foie gras I can’t eat any more; it’s so rich. So I actually told people I’m allergic to foie gras, because I’d rather have fish or pasta and not these rich things. [Washington Post]
After all that noise from HSUS and Pucks’ publicists about how he is giving up foie gras because it is produced via inhumane farming practices he says he doesn’t eat because it is too rich. He’s too much the Puck!
If you could make stuff like this up, you probably wouldn’t. A farmer in Ohio accused of “euthanizing” pigs by hanging is defended by a vet who deems the practice humane. The farmer defends his actions by claiming that his employees cannot shoot the pigs because they are all convicted felons and therefore not allowed to hold or discharge firearms. Furore in Ohio over cruelty to pigs
Top Chef, Iron Chef, Next Iron Chef, Traveling Omnivorous Chefs, Chef-bots who scream about their genitals to cute-as-a-button mushroom Katie Couric-type little sister chefs who can’t cook, but who are so inspiring in their cuteness that fans throw flowers at their feet for teaching them how to mix mac and cheese with sloppy joe mix. And now someday-will-be-dying chefs who want to tell us what they would like for their last meal. (Ironically, no one specifies that a meal be liquefied so that it can be delivered through a feeding tube.)
If you could make stuff like this up, you probably wouldn’t. A farmer in Ohio accused of “euthanizing” pigs by hanging is defended by a vet who deems the practice humane. The farmer defends his actions by claiming that his employees cannot shoot the pigs because they are all convicted felons and therefore not allowed to hold or discharge firearms. Furore in Ohio over cruelty to pigs
Top Chef, Iron Chef, Next Iron Chef, Traveling Omnivorous Chefs, Chef-bots who scream about their genitals to cute-as-a-button mushroom Katie Couric-type little sister chefs who can’t cook, but who are so inspiring in their cuteness that fans throw flowers at their feet for teaching them how to mix mac and cheese with sloppy joe mix. And now someday-will-be-dying chefs who want to tell us what they would like for their last meal. (Ironically, no one specifies that a meal be liquefied so that it can be delivered through a feeding tube.)
A Hunger Aritist (Redux) 
You must be logged in to post a comment.