Tag Archives: Food

The Joy of Cooking Facts

This lovely paean to Joy of Cooking  crushes both the bogus science critiquing the cookbook and the broader cultural problem of trying to get reliable science about food and health. Continue reading

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If it Looks and Smells Like Food Blogging…

I recently blogged domestically about baking failure. Your reward for clicking over there is a recipe for 100% whole wheat challah.

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Hot Frigging Chocolate

When our government lays the groundwork for conditions that thoughtful people cogently compare to Nazi Germany and fascist Italy; when our president issues racist orders and statements unrepentantly; when our elected representatives appear to ignore millions of constituents who insist on full rejection of a racist, sexist, sadistic set of know-nothings running our most important federal agencies and a Nazi on the National Security Council is this a waking nightmare or are you just happy to see me; I have but one recommendation:

Put equal amounts of sugar and cocoa powder in a saucepan over medium heat. Dribble in milk (dairy for maximum custardy taste!) and whisk to make a paste. When it’s smoooooove, whisk in more milk until the color looks yum. Heat over medium until it bubbles around the edges, and then keep heating it a bit longer to toast the milk sugars for nutty puddingness.

If you overmilked it and you’re like damn just opening Twitter today requires heroic chocolate this is no time for even an illusion of moderation (Elizabeth Warren, I’m talking to you), just whisk in more cocoa and sugar. Do not fear lumps. They will whisk away. Relish these easily fixable problems.

Ladle some out some to the clammering younglings, sure, but the point of this whole endeavor is to pour vodka into your own cup of hot fucking chocolate. And drink it. Bourbon would probably work too.

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Pig Butts!

The funniest thing about this episode of TAL is that while listening to a long, fragrantly detailed story about eating pig butts, I still managed to eat with gusto several fingers worth of chocolate chip cookie dough. And the baked cookies besides.

And I disagree with the Slate reporter: Fred Armisen imitating Ira Glass was even more intimate than usual, because it was like I was a part of their big, hilarious, mutually appreciative in-joke. Like the best parts of high school.

Pig butts! Industry insiders call it “bung.” Pig rectum. Rumored to be a substitute for calamari at middlebrow dining estabs. Sliced thin and deep fried. Like the best parts of high school.

Them’s some pig-butt-eatin’ grins.

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A Big Ol’ Post about Fat

How many food metaphors can I layer into this blog post about fat and society?

How many cupcakes can Hannah Horvath eat in the tub?

A lot. At least two.

Friends, I’ve been reading a gallon about fat and obesity lately. I was wondering if there was enough meat there to warrant a whole blog post, and if I’d have time to get the souffle just right, and where the rest of the 72% chocolate went. And then I read this thing by Saletan, William Saletan who took seriously the idea that race determines intelligence, William Saletan whose Slate column continues nonetheless, about the curiouser and curiouser inconsistencies in reporting about weight and health.

Continue reading

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Which is also the title of an astonishing book from the 80s, from Marilynne Robinson before she became the spokesperson of the new literary leftward Christianity. Of which is she the only member?

So I got a temp day job type thingydo that prevents me from my preferred daily post schedule. But I also have put significant blogergy this  into a comments exchange with a Catholic priest about my recent abortion rights post. Check it out and feel free to contribute!

Upcoming posts: a review of Zadie Smith’s NW, a review of like every recent New Yorker article, but especially recent ones about the Hispanic GOP in Texas (still can’t get used to that, I’m a CA gal who is used to “Latino”), Jill Lepore on the history of taxation in the US (teaser: slavery is the origin of much of our tax tension), and this cookbook, which I am reading cover-to-cover.

Now, I’m used to reading cookbooks as if they are hot and heavy novels. (How can she possibly put those ingredients together and expect them not to kill each other?! What’s going to happen to that poor flank steak once it goes into such a hot, hot oven?)

But this one, boy. What a pleasure.

I also get more hits/likes/follows when I write about food. Which is funny, since this is obviously nowhere near a food blog.

I’ll spend the next two weeks wondering: should I stay traditional, or go for the Smitten Kitchen latke recipe, when Hannukah comes? You know, adding flour? Her cookbook version also uses baking powder. Say what?

What’s gonna happen?!? I can’t wait to find out!!

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