Archive for the ‘twittchy’ Category

RT/MT/UT

April 2015

I’m not sure saying someone is “in good spirits” is so wise as a rehab update. //  Poundcake is a P word, like potpie. As in, one word. // Is “butcher’s bone broth” made from a butcher’s femur? // Mock hollandaise mocks back. // I have to hand it to the toilet advertiser who approved the “after-dinner ware” hed. // “Grocerant” is language abuse. Unless you’re talking insects in the salad aisle. // More heds like this, pls: “Jail time in salmonella case.” // Time to drink the hemlock: They’re talking kale cocktails. // The Cruz Control I spotted on a Phila cocktail menu really should be made with rum, not tequila. // When you resort to “Say Cheese” as a hed, you’ve officially reached the limits of your imagination.

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March 2015

Ideal implement for cracking Turkish pistachios? MOMA letter opener. // I’m enjoying imagining the Sysco truck traveling the back roads, searching in vain for a resto not supplied locally. // In Pierre Franey we can always trust. // Food photos should never look like an unscooped litter box. Unless you want to be video’d. // Pope sez he wishes he could go out and eat pizza. Fud world wishes it could trash him for doing it wrong. // Kinda shitty for a new Californian to say the magic ingredient in a pasta dish is water when the state has only a year’s supply left . . . // And NYC chefs really need to start smoking butter.

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January 2015

Just learned the best word ever for kids: crotchfruit. ($Palin’s, of course.) // Behind paywall, but WSJ has a good story on Citymeals helping olds with their teeth. Can’t chew, can’t be nourished.  // To the point where it’s only noteworthy when Marcus is not in the WSJ. // Whose bright idea was supersizing spice jars? // Surimi is not food. // You cap the K before lime because Key is a place. // Things that are one word: Potpie. Snickerdoodles. // Ridiculousness of the day: “amateur chef.” // New rule: If you have to sniff it, maybe you shouldn’t eat it.

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December 2014

Big week: You can finally throw out the barely touched fresh cranberry sauce from last Thanksgiving. // Wonder if the people at the high-minded farm-reformation forum who are arguing for eating insects pitch their King Arthur flour when it hatches. . .  // Pro-tip: Always use 1900 as your birthdate on entering liquor sites. Makes ‘em drink more. // Your wine should never cost more than your turkey. // Note to flacks: If your client is charging for the food, it’s not aperitivo. // Pumpkin in chili is one of the best ideas ever. In anything chocolate? Squanto would retch. // Even ghostwriters have ghostwriters. // It figures a fatal outbreak of listeria would be linked to a company called Wholesome Soy Products. // Probably not a good thing when you can’t tell whether the splotches on the menu are design or grease spots. // Gluten-free gelatin is in the house. Hope no one sensitive learns what it really contains. . . // Tagine = failure?

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November 2014

I’m so old I remember when people complained that soda was cheaper than water. . . // Language debasement continues: “Culinary nutritionist”? The fuck! // Best lemon-tart filling advice ever: “Beat it like it owes you money.” // Spritz or sponsored? You decide. // “Senza Expense Account” would be a helluva wine blog. // Hate it when I cut into an expensive cheese and think I could mop the floor with it. // Trying to figure out why there would be an expiry date on a box of sugar.  // Culinary is a long-winded way of saying food. // I can be the food shrink for the holidays: Throw out all the hysterical “advice.” Just marinate your guests. // Two more in head-scratching: a burger described as a delicacy and a tarte Tatin as a confection. // When guests say “I don’t want to make you have to cook,” I hear: “Please fucking don’t.” //  Outlaw superlatives and you put fud magazine cover-line writers out of biz. // Was a dentist what invented Halloween, no? // If you love something you should spell it right — it’s La Lunchonette for a very good reason.

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October 2014

Great thing about cooking/baking: No matter how long you do it, you can still fuck up. //  Lunches do eat up a day. // Funny how there are so many classes on how to become a food writer. (Pro tip: Type.) Almost none that teach how to make a living by eating. //  It’s not lard but the lard comeback story that’s having a comeback. // Hope Ten Speed has hired more monitors for the slush pile — good piece on publisher via @Soumak.  //Shouldn’t all chefs be described as hot, unless they’re using microwaves? // Hate it when I flip through a cookbook and hear trees weeping . . .  // And w hen do you really know how to cook? When you can do it without a recipe.

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October 2014

Even I sometimes forget ears are different from cobs. // Some cookbooks should be titled “Shoulda Started Yesterday.” // “Nose-to-tail tamales” unfortunately made me conjure pig snout  on pig poophole. // 50 shades of Francis Mallmann: “Weeping Lamb” on facing page from “Leg of Lamb on Strings.”// I always hear chiffonade and think chifforobe. // Every time I have a conversation with a farmer this time of year, I have new appreciation of the term “punch-drunk.” // Got my first VD pitch. And we haven’t even gotten to turkey panic. Why not go straight to Return-of-Jeebus chocolate? // Just got another pitch that makes me wonder why no one has declared National Toilet Paper Day. How many lobbyists does it take to proclaim the obvious?

RT/MT

September 2014

Corn maze always sounds redundant. // I passed a place called “Papa Kebab.” Dad on a stick? // Somebody puked in the Sunday magazine. // Dog “manure”? The streets of Paris must be very well-fertilized. // 2nd-grader in me had to laugh at Photoville: figures someone would cut the cheese in the Leiden exhibit. // If you’re willing to spend 10 bucks on an apple crisp mix, someone needs to take your credit cards away. // After hours of “audience is all,” 2 convos tonight on why NYT recipe database is arrogantly doomed: No interactivity. // Nothing like dinner next to first-daters to remind you it gets better if you aren’t a jackass on initial eating experience. // Not sure karaoke should pop up in a farm-to-table search. Unless lowing is involved. // And if a chef really wants to make “the best smoked salmon,” why start with farmed fish?

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September 2014

“Obligatory Caesar” is redundant. // NYT should put corrections behind a paywall. And run more of ‘em. Who wouldn’t pony up to see #Pelacciothirdfromleft? // Scarier than “melts” in cat food? “Single-cell protein.” Coming soon to a label near you. . . // The special K is karma as an editor learns you are not the boss of you. // Phrase I never expected to hear in a Key Food: grass-fed. But I suspect they’ll soon learn to lock up the Urbani. // Hope I was hallucinating. Thought I saw a young guy with Halloween Peeps at Chelsea Fairway. . . // “WTF is that?” should never be your first reaction to a fud foto. // 50 lashes with a salmonella-infected turkey gorgle for anyone sending out Thanksgiving releases right now. // Might not be the best time to boast that TOTG’s chef is a headliner at your event. . . // DQ patrons have $ to cyber-steal? // If bacon needs a national day, water must be dying of attention-thirst. // Saw a coat hanger symbol on a door in a restaurant. Thought it was the ladies’ room. // And: My mise will never be en place.

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July 2014

Never buy the green salsa. // One of those weeks to remember you can die at TOTC and everyone will just move on. #countmeamongthegutless // More gracious women than I will not point out that there was some serious “you didn’t build that” warranted in the fud world lately. // Scoured BizDay looking for its story on the French effort to regulate restaurant food claims. Guess you don’t need three to make a trend now. // Saw “curated” and “crafted” used in the worst way possible: to advertise condos. // “Italian Grandma Salad”? I’m not sure sure about the main ingredient. . . // Always hope the sad souls flogging booze get to tipple before typing. // Just a suggestion, but any Thanksgiving release from here on out should come with a shot of hemlock. // Constantly amazed by NY burger lists that rank feedlot beef so high. #nomadcowinthegrass // Knew nothing about German bread last week. Now learning left and right down to the museum. // “Prochetta,” “prociutto,” “zuccini” and “vinegrette.” In just one release. // Message from Crab Weekend: Sunday Styles pages make the best absorbent for the yellow gunk and picked-clean shells. // Drollest note from an email from a friend advising a neighbor on how to bait an electronic mousetrap: “The peanut butter does not have to be organic.” // Got two $25 gift cards in the mail for one resto. Decided neither was worth subway fare for what Biff described as “if clowns had a cuisine.” (Dream on, Hairy Anus. No one as creative.)

RT/MT

July 2014

Have to say I never would have thought Americans would grow up enough to accept pork belly & not a euphemism. // Once upon a time “frozen profiteroles” would have qualified as a good name for a band. Or a blog. // Always a reason why poaching is penalized. Crappy way to cook a fish. // Great moments in NYT display type: “Chips of a different munchability.” // Lamb is my deer meat. // Anyone asks where to eat in the West Village, save your brain cells. They’ll just wind up happy at #Barbuto. // Squanto is a vastly underrated character in American history. // And: Good question from a friend — wonder if Squanto had any regrets . . .

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July 2014

Butter may be back. Ghee never went away. // Couples’ fights at a farmers’ market are always the most revealing. // Great piece on lobster, tail to taste. // Had occasion to flip thru Fho file just now. Jeebus, what they let her get away with, to this day. // And I second Yuet Lee’s salt-and-pepper squid in this “10 things to love about SF.”

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June 2014

Old, but I’m not wasting: Imagine a real food movement with clout. // Things I learned today: Time needs a tax break to move to cheaper offices downtown. While farmers pay land taxes. // Restaurant Guys who read NYT Style section for latest pants/shoe advice should also check out WSJ on how to buy a jacket that fits. // See a guy eating alone & chewing with his mouth open & you know why he’s eating alone. // Just saw “potatoe & beacon soup.” And “humanly raised chicken” (which would be an oddity). // Remember when Corner Bistro was considered a top burger place? Get the shivers every time I walk by. // “Vibrant frizzante character” sounds like a casting call. // OMFG: there are gluten-free aphrodisiacs? // With seven tons of hummus recalled, you can safely consider ground chickpeas the new ground beef. // And some chains’ food trucks would be better labeled as port-a-johns.

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May 2014

I dread ever going back to Paris, judging by the reports coming out of that wannabe Williamsburg. // Funny how people grossed out by mayonnaise love “aioli.” // Saying it again: If you have to be described as “celebrity chef,” you really aren’t. // Porridge is actually a very pretentious word. // How to tip a craptastic bartender? If you were a woman, you’d know the answer: Tip better so they don’t think you’re a “typical” woman. // Sign spotted at Zabar’s: Some sushi products may contain raw fish. // In from dinner and drinks in the richest ZIP and wondering, after seeing all those 1% faces: Would the plural be a flock of facelifts? Or a saggle?

Bouncing eggs after Easter

April 2014

Sad to realize whoever invented “dough conditioners” will probably get an obit. And ponzu will always sound like a scheme. Also, sadly, too: It’s a good thing Orwell is not around to hear “botched execution.” You use that verb for brownies, FFS.