As an unabashed booster of Buffalo not least for its cuisine, I was as appalled as the restaurateur who FB’d the other day about a new food truck there by the name of Gourm-Asian. Even that, though, is not as bang-your-head-on-the-desk-worthy as a new product from one of those processed-crap conglomerates: Artesano (in big letters) style bread (finer print, hyphen omitted). How cynical could the suits be in envisioning “real Americans” wandering the Kroger aisles and stumbling upon Portlandia? Spell much?
Archive for the ‘onward and downward’ Category
If I were prone to conspiracy-think, you’d find me walking into a Chipotle, lunging over the sneeze guard and grabbing a stack of burrito wrappers with which to craft a tinfoil toque. It really is hard to wonder if the whole scandale was not some sort of sabotage, given the glee the processed-crap media took in reporting that people claimed to be sickened by food marketed as clean. Even I never imagined the day would come when the Murdoch Crier would run a hed shaming “fresh ingredients.” Seriously? Jack-in-the-Box did much worse than inflict the squitters, and it’s still cleaning up. I’ll admit the higher-standard-bearers were a little late in confessing they’re using beef imported from Oz. But their pork integrity should still be the standard. Meanwhile, someone actually died after eating Dole greens, and there’s not a hint of Kochian outrage. No one will ever know if Chipotle’s troubles were leaf-driven, but maybe all those salad startups with megabucks could get their McComeuppance as well.
Speaking of diets, news that kids are getting fat from too many antibiotics should be news to exactly no one who understands the food system. They fatten chickens, don’t they?
Maybe the wingnuts should actually want the poors to be able to buy beans with food stamps. The Cat WCTLWAFW once snared edamame at a dinner party and wound up too full to steal the magret.
Apparently brown lives don’t matter much either — this story of a worker who was baked in a tuna oven, with a pittance charged as the fine, reminded me a construction worker was recently buried alive on the Pastis renovation site. And then I read another story about a day laborer in a hummus factory ground up like so many chickpeas. Upton Sinclair wrote in vain . . .
I always joke that I recognize more names lately in the paid death notices than in the socially vetted wedding announcements. One reason I scour them is to keep up as food legends fade away. The latest was our old neighborhood butcher, who was a real character who did things right back in the competitive days when every neighborhood had at least one butcher. His shop over on Broadway was very Old World, with gleaming tile and a sawdusted floor, and he was always behind the counter, wearing a bolo tie that looked doubly incongruous as soon as he started barking. The great Irene Sax summed him and his business up well in her still-invaluable “Cook’s Marketplace” in 1984: “Yes, he has prime beef, pale veal, game, does 50 percent of his business over the phone. But you don’t have to be rich to shop at his market. Specials are always posted, and his butchers are glad to sell an elderly woman a piece of Romanian tenderloin or some lamb breast. That’s why, Oppenheimer boasts, his shop is busy all summer, when other butchers go hungry because their customers are in Maine and the South of France.”
As his family said in paying to memorialize him, he was a butcher to the stars as well as to us earthbound cooks. Maybe if he had played bass on a one-hit wonder back in 1968 he would have merited a real obit.
Our most memorable encounter came the day after one Thanksgiving, when we went back to bitch that our “fresh” turkey had freezer burn. He just said, with his German brusqueness: “Take anything you want. I know you’re not trying to put one over on me.” He bought an awful lot of goodwill with a few veal cutlets. And don’t get me started on the butcher farther south who once sold us a turkey with a tumor and pretty much told us where to stuff it . . . .
I could spend another week mulling how to make any of this amusing, but I just need to type these revelations from various conversations while I can still decipher the chicken scratches in my notebooks.
–Thyroid cancer is apparently quite common in Turkey and “they think it’s because of Chernobyl.” I still remember the housewife in North Wales way back when who was worried about just that effect despite official denials and spat out: “They think we’re stupid.” And it’s a reality to harsh your caffeine mellow as Fukushima radiation in tea is now being detected in Japan.
–Twice I had extraordinary eggplant, smoky but buttery after it was roasted or grilled and then mashed with milk. But my lunch date one day was shocked when I mentioned it: “It’s not in season. You can find it in the supermarkets, but it has no flavor when you don’t see it in the markets.” There’s a concept!
–And when a great server at my last supper asked about Turkish food in New York and I said it was pretty lame, his response was: “The vegetables don’t have the heat. They put vegetables in the fridge and it kills them.” He also, finally, explained why Turkey is the only country where I have ever been able to not just tolerate lamb but actually enjoy it (and I ate tongue, cheeks and brain in one dish): “There’s no grass here. The lambs have to eat what they can find, herbs and weeds.” No wonder their severed, skinned heads appear to be smiling in all the markets.
I keep thinking if I were a banana, I’d be ready for bread. So I’m amazed that a GMO genius is not tackling the liver-spot browning of aging humans. Instead, the Murdoch Crier belatedly reports, someone has come up with the Arctic apple: You can slice it and watch it stay white. Given that another genius already has a technique to keep apples looking just-cut for 21 days, you have to wonder what the market is. At least there’s an upside: This strange fruit will actually be labeled as strange fruit. Conventional growers want it kept the hell out of their traditionally modified Garden of Eden. And will no one consider the tree testicles?
I went off to college freshman year with a grant, a scholarship and a loan, and still the only way I figured I could get by would be if I lived on Del Monte green beans, which I loved and which cost 17 cents a can. (This was way back in the last century, when you could also save money by not buying bras.) Turned out the dorm had vending machines with everything nukable from honey buns to cheeseburgers for just a couple of coins. Not only did I not starve. I managed to pack on 30 pounds, fast. So the Murdoch Crier’s story on food pantries at New York colleges really jumped out at me. It’s actually come to this in the richest country in the world? Cereal handouts? The saddest deet is that much of the demand comes from the unemployed who are going back to school in a time of shrunken financial aid. I’m feeling lucky I only had to lose the weight, not the crippling debt. And you really have to wonder why the story is behind a paywall. Charging rich people to read about the poors makes you think it’s all just sports. Or “Hunger Games.”
And this is a great story on bacon mania that stops before it gets to the nasty bits: the shit lagoons and the piglet Ebola. Keep choking that drugged-up chicken, America.
Now I read my three-year-old (literal) snail mail. And learn a bay leaf (or many) in the fancy flour will forestall a giant leap into the food of the future: Bugs. Guess this is also a good time to remember why sifting originated. Screening is everything.
The digital haboob over the hometown paper’s clearly incompetent teevee “critic” raised another question beyond “how in holy hell does she keep her job?” And that would be: Whom do she and the Chimp Shill blow? But the most depressing thought is the response I got over to the Twitter from someone noting how bad political coverage is these days: “They are all Panchito now.”
Guess I should be glad they aren’t spelling it suckertash. // Every time I have a conversation with a farmer this time of year, I have new appreciation of the term “punch-drunk.” // POS is not what restaurants say it is. // Cross between scones and muffins — Scuffins — sounds like something you’d kick. Why not Mones? // Rare first-world problem: I buy eggs so fresh I can’t peel ’em. // Louise Slaughter FTW on antibiotics in animals. // The more cookbooks you own, the more likely you are to cook the same things over and over . . .
I’m late to the Olive Garden brouhaha, but I have the answer to why the water is unsalted, a question that had been bothering me because I went to an all-day “science of flavor” conference over the summer. One speaker there noted that food processors use so much sodium because the only thing cheaper is water. Turns out the company cares more about the warranty on its pots than about adding almost-free flavor to crappy fud. But the most unsurprising revelation about the vultures now pulling the strings is their real mission: sell off the real estate and rent it back to the poor suckers left holding the poop-filled doggy bags. It’s only amazing they aren’t planning to offer unlimited Twinkies. If it weren’t for screw jobs, there would be no jobs at all.
Everyone else can wet their sponsored-post adult diapers over ISIS beheaders. I’m gonna lie awake worrying about MRSA, even if fetal steps are being taken to eliminate antibiotics in animals. Twenty-two aspiring firefighters can get infected in one training class, and have no cure, and we’re supposed to panic over scimitar-wielders halfway around the world who would have their holy water confiscated at airport security? Much smarter to freak out over the notion that I could cut my own hand in my own kitchen and go to the ER and pick up something that would cause my fingers to eat themselves.