Actual hed: “When E. coli becomes a biz opp”

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 . . .

Pull yourself up by your bread bags

And this week in “I read crazy people,” I actually saw a post on National Donut Day that advised taking two free doughnuts — one for you and one for freedom! Show the gubmint you ain’t gonna be told how to eat. And definitely don’t buckle your seat belt on the way to your free-market handout. It’s as if they have no fucking idea how a designated day gets designated. Little hint? Lobbying of Big Gubmint makes every day a holiday.

RT/MT/UT

If cats had a cocktail, it would be called the Hurlicane. // New rule should not even have to be stated: You cannot go into resto PR unless you know it’s not spelled prefix or pre fixe or price-fixed. // No such thing as an expert in vegan diets. // Even Eve’s stomach had to knot up at the thought of cider-flavored vodka. Drink Calvados, FFS. // Anyone covering inequality should know the price of a lemon. // Can’t count how many people who got paid to trick pinot grigio out for Cinco de Mayo. All need better meds, tho. // 30 years on from Pierre Franey and now you tell us fish is scary? // What kind of asshole insults a customer waiting to pay? A rent-a-cop asshole working for Eataly. // Rillettes are the hot dogs of high-end food — the toasts (buns) never match the meat/fish. // And you never want to look at a slider at a party and want to call @billmarler.

RT/MT/UT II

Sorry, no ingredient should ever be described as a chef’s wet dream. // Remember when Guy Fieri in Times Square just shut down in shame when shamed? Yeah. Me, too. #ayernacido // So where are the stories on asp broth? This spring I have tossed out enough spear bottoms to make gallons. // Every spring I joke about starting a contest just so I can collect all the entry fees. I’d clean up faster than a foundation. Award for most crowded: MFK category. // Can’t say this enough: There is no N in restaurateur. // Wonder how much the movie theater pays the guy who sold me the $6.50 sachet of movie popcorn the other night. // Shouldn’t icebox cake come into the 21st century? And be frig cake? (Or would that trigger porn detectors?)

With slavery you get shrimp

Every morning’s food news should come with a warning: If the libertarian in the clown car gets anywhere near the White House there will be no Big Gubmint to get between you and sick chickens and listeria-laden ice cream. The United States of Somalia will have no mandated kills and recalls — live free market and die. But on the lighter side, I was reminded of the first guy I ever heard rave about Blue Bell, a supervisor in a soft-shell crab processing plant on the Chesapeake who described how those beautiful swimmers molt: “They have to be real still after shedding. It’s like a hangover, a bad one, where you wake up and your skin is in the bed next to you.”

Big Eyes on water

Just back from Philadelphia, I have a higher suspicion that the hometown paper’s bacon-saver might not be. Judging by a lively discussion over dinner one night, the more some cooks see it the more they wanna get back to the Garten. And if you search but can’t rate, you’ll go find 17,000 choices elsewhere.

That smell? Oh, just something fresh from the tomb.

Also, too, the whitest, hottest elephant in the room was the libel case that went unmentioned in the all-the-news-that’s-fit for printed and digital pages. Nearly a million bucks is not exactly chump change as penalty for calling a mere bad boy a drugged-out bad boy. Come to think of it, though, facing down barristers while wearing a diaper was one way to get a free trip to London. Even if the rooms were not quite George V.

Washable tattoo-inked glove

Back story on my Tweet that you should always take your camera to the bathroom in Philadelphia: I made the mistake of leaving mine at the table in a ramen bar where a sign over the toilet advised pressing the small flush button for broth and the big button for noodles. Which of course reads funnier in the original handwriting. Elsewhere a sign warned the closet-sized water closet was for patrons only, “no newspapers or magazines allowed.” Take your balky colon elsewhere, I guess. I did tote my camera into nearly every bathroom in Buffalo last trip but only made crappy (so to speak) pics of a revelatory sign everywhere. Usually the rule over the sink says “employees must wash hands.” There the word “their” is included. Which makes all the difference. Not just any hands handle food.

“Poo-pooed”

Language is hard, though. Especially in this age of victimhood. I haven’t checked recently, but the rate of food allergies has always been around 2 percent in this country, yet we’re allegedly in an epidemic of food issues. Which leaves those hoping to cater to the sensitive at a loss for precise words. I saw a place about to open in Philadelphia with a sign boasting it would serve “allergen-friendly” fare, which I guess means it would happily provide sustenance to peanuts. And now I see “Disney Parks Becoming More Allergy Friendly.” Take your sneezes to Orlando?

Shades of Chipotle

I have to admire the Pentagon for at least acknowledging what the troops are fed is not actually fit to eat. But hiring the ex-Mrs. Rushdie to fix it does not exactly instill confidence. She is not only not a chef; she doesn’t even play one on teevee. I guess it could have been worse, though. They could have contracted with Ms. Goop to squeeze blood — or at least lime juice — from $29 worth of stones.

Paleo pie

Strange things happen when you find yourself in the real Restaurant Wasteland of Manhattan, the one that always gets a pass because the Big Homme has a coupla places there, which for some reason does not curve the grade over on the western side of the park. My consort and I were fried after hours wandering the aisles at AIPAD, marveling at how the 1 percent are so happy to pay out the nose for images of the poors, and so I acceded to his Yelped suggestion of Dos Toros for a dinnerette before a downtown screening of “A Faster Horse.” I’ve resisted ever since trying a mediocre quesadilla at the original outlet near Union Square, but he admitted he’d always been curious. And it had the most important allure with eating opportunities: Location, location, location — 78th and Lex. So off we wandered.

It was early and I wasn’t hungry, so I just ordered guacamole and chips, and neither was either special or awful. Bob had tacos, one with carne asada and the other with chicken, and I thought the cheese the assembler talked him into lining the tortillas with saved them. When we were all finished, though, he asked whether I thought DT or Chipotle was better. And we were both shocked to find we voted for the national chain. Which makes me think all the fuss over Hillary’s Iowa stop has missed something seismic. Candidates generally do not show up at chains. Their strategists search out the  kinds of places that need searching out in an Interstate-blanderized country: mom-and-pops. Something’s happening here, and it might be a better food supply. Every day Chipotle admits it can’t serve carnitas might just be a sign of morning in America. Or maybe I just have mad cow.

Salad, egg, in ad-free black and white

Apparently the reason the big dogs can’t take home the gold from the Westminster of the food world has morphed. Having been present at the creation of the ban, I can say it was not about any notion of perception of a restaurant trade group. It was about whether taking awards from an organization compromised reporting on an organization that might be compromised. Whatever. The result is the same: A cost-conscious media outlet at least saves megabucks on entry fees every spring.

RT/MT/UT

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.

And old rasps, new again

News you can use: Finds are often found on the food scout’s desk. With a hint of mint.

No tattoos, for a reason

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 . . . .