This has got to be the stupidest NYT food article since either the stripper-heavy review a little ways back or Mark Bittman's fish tacos:
[link]
Here is a representative couple of grafs:
It is not uncommon for Web site users to describe such radical departures from an original recipe that the result is a completely different dish.
Consider the woman in California who omitted the blanched green beans and asparagus from a salad, replacing them with grilled calamari, shrimp and minced red onion. “Will add minced garlic next time to give it a stronger taste,” she wrote.
YES, REALLY. In the paper of record. And don't forget NYT's classic snide elitism-- this isn't even subtle!
Debbie Wilemon, an active member of Allrecipes, grew up in Virginia, and spent time in Arkansas and Texas before moving to Larkspur, Colo. Her cooking bears strong traces of her childhood.
“I like lots of flavor,” she said. “If I’m going to take the time to cook something, it’s going to be good.” Her arsenal of favorite ingredients includes Cavender’s Greek Seasoning, Bolner’s Fiesta Fajita Seasoning and garlic powder. Ms. Wilemon said, “When we grill a steak, we smear it with liquid smoke, unsalted Cavender’s, Fiesta Fajita, then a little garlic powder.”
I particularly liked the bit at the end about how these wacky people on the internet want to add cheese to everything. Who eats grilled romaine plain, anyway?
I am slowly recovering from jetlag. I woke up at about 5:45 today, which is about 45 minutes later than yesterday.
Reading about the political brouhaha it's clear the Senate is pissed off. Bush is seriously infringing on Congressional oversight. The Senate is not going to take that lying down
Thing is, if they
don't
fight this one, they've pretty much closed the door on taking the administration to task on anything, ever. This is kind of a must win. On both sides, which means it could get really ugly.
Just watched The Daily Show. John Bolton's a dick.
Who eats grilled romaine at all? Isn't it, like, lettuce?
I also wonder: what exactly IS liquid smoke, huh?
Liquid Smoke. I love Wikipedia.
I particularly liked the bit at the end about how these wacky people on the internet want to add cheese to everything.
Cheese is life, lackbrain. Why do you think we eat it? It's what keeps you going. Makes you warm. Makes your arteries hard. Eventually makes you dead, but what a way to go.
Damn right, Cindy.
And seriously, these people are talking about sprinkling a little parm or gorgonzola on top, not covering it with nacho cheese sauce.
I think the worst was the "people keep tinkering with recipes,
nevermind that they've all been extensively tested by Gourmet magazine."
Oh, well, then. Guess we can't possibly do any better.
We had a bottle of Liquid Smoke in the cabinet growing up, but I never saw it used for anything. Wouldn't begin to know what to do with it.
It's prescriptivist versus descriptivist as applied to cooking, really. I'm cogitating on an essay about pattern VS recipe knitting and I can see a kind of science vs craft divide there, too. Or maybe I've just got Craft Issues.
"We come in Peeps"
Diorama-thingie of aliens arriving on earth, done with Peeps.
