Posts Tagged ‘Food’
From the always-illuminating folks at Dangerous Minds:
It’s arguably the greatest LP gatefold image of all time: the drool-inducing food porn Mexican spread from the inner fold of ZZ Top’s 1973 Tres Hombres album. Only Coven’s Witchcraft Destroys Minds & Reap Souls comes close to matching it’s exemplary use of the medium, but as far as gatefold images go, it’s hard to top THE TOP.
In what is destined to be the the greatest short film of 2016, Austin chef Thomas Micklethwait lovingly re-creates this enviable meal and proceeds to eat the shit out of it.
As someone who has often dreamt of being at that fabled table, all I can say is kudos to the chef for allowing me to live vicariously through him and yet not have to experience the following day’s Afterburner tribute.
Fans of ZZ Top or grande burritos, take note:
* Mark Twain
As we settle in for Concussion Fest 50, we might recall that today is Pork Rind Appreciation Day.
Indian food is categorically delicious: its flavors are complex, oscillating between sweet, savory, and spicy; its textures meld creamy sauces with doughy breads and tender meat and vegetables to make the slop of dreams. It’s a divine synthesis that is aromatic and sophisticated without being bougie. Hell, you can get a better-than-decent plate of it for nary more than the cost of a deli sandwich.
But what is it that makes Indian food so endlessly rich and tasty? Scientists were wondering, too, and recently performed an analysis of 2,500 recipes to find out…
Find illumination (and a timely life lesson) at “There’s a Scientific Reason Why Indian Food Is So Delicious.”
As we dive into the dal, we might recall that it was on this date in 1967 that Arlo Guthrie’s anthemic “Alice’s Restaurant was released. In 1965 (then 18-year-old) Arlo Guthrie and his friend Richard Robbins were arrested by Stockbridge, MA police officer William “Obie” Obanhein for illegally dumping a bag a garbage after eating Thanksgiving dinner at Alice’s Restaurant. Guthrie and Robbins pled guilty, were fined $50 dollars each, and sentenced to pick up their garbage. Guthrie memorialized the incident in “The Alice’s Restaurant Massacree,” which he first performed live on WBAI radio (a listener-supported station in New York); the song was so popular that the station would play it only after a listener made a substantial donation. Since then, as some readers will know, it’s become traditional for many classic rock radio stations to play the song each Thanksgiving.
Hiroyuki Terada, the star of the YouTube series “Diaries of a Master Sushi Chef,” (which has racked up over 40 million views) presents “Will It Sushi?”– the story of an ugly duckling 770-calorie double-decker hamburger and fries that became a swan: an appealing roll of beef and fresh veggies…
More background at “A master sushi chef makes a roll out of a Big Mac.”
* John Ralston Saul
As we sharpen our knives, we might spare a thought for Art Ginsburg; he died on this date in 2012. Better known by his professional name, Mr. Food, Ginsburg was a pioneering television chef (on the air from 1975) and best selling author of cookbooks. He was an enthusiastic advocate of quick and easy cooking, and laid the groundwork for countless celebrity cooks to come. His catch phrase, “Ooh! It’s so good!”, with which he ended each show, is a registered sound trademark with the U.S. Patent and Trademark Office.
For a few blessed days, Lura Cafe was the hottest new restaurant in Providence. The bright, cozy farm-to-table joint hid in plain sight next to a downtown parking lot, steps away from the Rhode Island Convention Center. Lura would be a refuge for diners in the know, serving modern takes on cafe classics—all local, all organic, all certified GMO-free. It was upscale and casual, timeless and avant-garde. It had a vaguely Nordic air of refinement.
It announced itself—as all similarly accoutred restaurants must—with a social media blitz, featuring sans serif lettering, sunny high-angle shots of brunch dishes, even a breathless write-up in the New York Times.
It was also totally fake…
Read more about the art project (“lura” a Swedish word for “fool, trick, deceive, lure, cheat, befool”) that aimed to deflate “the elitist subculture of foodies” at “The Hippest Cafe in Providence Was Totally Fake.”
* Groucho Marx (among others)
As we muse over the menu, we might pause to recall that today is National Vinegar Day– a moment to celebrate a fermented liquid consisting mainly of acetic acid (CH3COOH) and water that is used as a condiment, a preservative, a balm, a wart treatment, an herbicide, a cleaner, and a brass polish.
Because of the way foods are mass harvested, factory processed and packaged in the States, the FDA has to allow food companies to include a certain number of “defects” in the final products. The term “defects,” is code for the inclusion of “foreign matter” in canned and packaged foods, including insects, insect parts, rodent hairs, larvae, rodent poop, mammal poop, bone material, mold, rust, and cigarette butts. These “defects” are not dangerous in the quantities they’re allowed, the FDA says, but still: what was that about ignorance and bliss?..
From the “20 maggots ‘of any size’ and 75 mites, per 100 grams” permitted in canned mushrooms to the “30 or more fly eggs per 100 grams” allowed in tomato sauce, “What Defects the FDA Allows in 11 Types of Food.”
[As a bonus (if that’s not a perverse way of putting it), “The 20 Unhealthiest Foods on the Planet.”]
* H.L. Mencken
As we eat a peach, we might send a basketful for birthday greetings to Clarence Saunders; he was born on this ate in 1881. A Memphis grocer, he developed the the modern retail sales model of self service– he received U.S. Patent #1,242,872 for a “Self Serving Store”– and thus had a massive influence on the development of the modern supermarket. His Memphis store grew into the Piggly Wiggly chain, which is still in operation.
“Do you know what I miss most about baseball? The pine tar, the resin, the grass, the dirt — and that’s just in the hot dogs”*…
When Tamar Adler decided to hand-make hot dogs for a summer wedding party, she had no idea what she was getting herself into…
The extraordinary tale in its entirety at “How the Sausage Is Made: A Look Inside the World of Bespoke Hot Dogs.”
* David Letterman (during the baseball strike)
As we relish relish, we might recall that it was on this date in 1810 that Peter Durand was granted a patent (No. 3372) by King George for the preservation of food in metal (and glass and pottery) containers– the tin can. Durand was acting as an agent for his friend, the French inventor Nicolas Appert, who had won 12,000 francs from the French military for devising a method of storing food. Sometimes called “the father of canning,” Appert actually used sealed glass jars to preserve food. Durand switched to metal.