I'm finding that I have more evidence to build a polemic against Populism. A key example is the overwhelming support given to Rachel Ray (hereafter RR), a fabrication of the once credible Food Network. Unlike Anthony Bourdain or Mario Batali, RR constructs, or builds meals -- in the artistic sense, she cannot create.
All three are products of America. Bourdain would not have been possible without France, and Batali would not have his regional sensibilities without Italia, but it's plausible that neither would have been able to realize their full potential without America. RR, on the other hand, represents everything that is Wrong with the U.S. of A. She forces smiles all the time, is self-absorbed, uninformed, and gets off on hearing herself talk.
As the "Rachel Ray Sux" blog put it: Rachael Ray is annoying for many reasons but here are a few: she is repetitive, she talks with her hands way too much, she giggles incessantly, she puts olive oil and chicken stock in everything, she wears really ugly clothing, she talks out of one side of her mouth like she's had a stroke, she looks like "The Joker" when she smiles, and she can't stop talking about her family.
This kind of response gives me hope that America does want to get better, to build, in Whig terminology, onwards and upwards. While it's absurd that Pepe's politics are French, it's good that he's hear to spread the fineries of his culinary homeland, even better since France is not going to be able to use pork for much longer. JJ, continue bringing the best of Italia back to Bostonia, and AI, we are interested in everything eastern European. AA: yes, inform your Portuguese brethren to continue putting swine on the spit and roasting it in that succulent manner. We need to combine forces and wipe the bullshit that passes for "cooking" from America, and from the world.
Yes gentlemen: you’re either with me, or against me.
~mft
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11 comments:
FauxBourguignonne
In a skillet cook at high heat:
1) .80 lb boneless short rib
2) 2 tbsp butter
3) .5 lb crimini mushrooms
4) 1 slice bacon
5) 1/2 white onion
6) 1 clove garlic
When the meat is well browned add
1/2 bottle Malbec
bit of dried porcini
salt, pepper
and let simmer about an hour.
Serve with the rest of the Malbec and a couple more.
You can add a sprig of thyme to the mixture instead of the porcini, but I think that sissifies the dish.
I am with you, but my short list of recipes is not with me. Give me until tomorrow to offer a recipe more worthy of a man's meal than that Prodi style dish JJ has flaunted before us.
1¼ hours 30 min prep
Change to: servings US Metric
3 lbs clams
3 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, smashed
2 lbs pork fillets, cut into 1 inch cubes
1 lb Portuguese chourico or linguica sausage, cut into 1/4 inch strips.
2/3-2/3 cup dry white wine
5 fresh tomatoes
1 cup finely chopped coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
to your taste:salt and fresh ground pepper
Preparation:
1. Wash clams thoroughly under running water, and discard any that do not open when tapped, which means they are dead [in case you were unclear on the concept].
2. Soak overnight in salt water, to expel sand.[or just by the sissified precleaned kind you get at your typical mart]
3. Heat olive oil in a cataplanha. If you don't have the foggiest what this is try a large cast iron pan with a good strongly bound lid.
4. Fry onions and garlic until soft and golden.
5. Add pork and chourico/linguica until brown on all sides.
6. Add clams and dry white wine.
7. Increase heat, and cook briskly, shaking pan until wine has reduced.
8. Add tomatoes, coriander, cayenne pepper, paprika salt, and black pepper.
9. Cover tightly and simmer for 30-40 minutes or until pork is tender.
10. Traditionaly the"Cataplana" is brought to the table for serving. I recommend good Portuguese or Italian bread [not that second rate aristo Spanish or French excuse thereof], a salad of tomatoes, onions, & olives, a "Caldo Verde" soup, and slightly chilled bottles of wine [red, white, green, whatever curdles your whey]. To be followed after by fruits, cheeses, goiabada, Port wine, and then, at the end, cafezitos [potent sweet espressos] until your rheumy eyes bug out.
There, JJ, there is a true meal.
Of course it also insults Muhammad.
Gentlemen, it's good to have you aboard. Keep it coming.
I think we'll have to wait for Romanian dishes. AI's blogs somewhat lead me to believe he's roaming in the PacNW. While he has to contend with Berkinstock Politics, at least he'll get to enjoy a Mirror Pond or two -- maybe even while bellied up to Rennie's. This, of course, is all speculation.
Pepe, what gives? Put your stupid ass politics down for a while and start commenting on what really matters: food and booze.
Yo, AA! Your dish seems more to piss off the conversos of Jewish origin than the Mohammedans. Whassup with the clams? Mine pisses off the PBUH's just as well as yours for the bacon and wine. Anyone putting halal meat in my stuff will get a note from the Imam saying it's time to submit to the scimitar because there's plenty sinning to go around already.
Didn't know the Canadans had made you antisemitic, AA. Run for office.
Envious of Perelman?
Now JJ, accusing someone of being in the same camp as Mel is a bit harsh, eh?
One question I thought I had cleared up: Are Mohommadians restricted from eating shell fish too?
Anyhow, my mouth just pours after reading this blog.
Pork is such a good idea, whether bacon, fillets or sausage. I'll dig around for recipes of my own. To introduce the North American influence to the culinary world (although AA did that with tomatoes; I'm uncertain of the origin of garlic), I have wild rice soup that calls for (naturally) wild rice, cream, but also pork fillets cubed and sauteed in 1/2# bacon grease. I'll find it tomorrow.
shell fish are definitely Haram...are they also not Kosher? As for the Canuckers, they have convinced me [through the force of the threat of watching 4 reruns of "Canadian Bacon" while ingesting Canadian Chille Rellenos [bell peppers stuffed with cheez whiz] ], that Perelman is a Jew and a Thief who stole Hamilton's genius for his own profit, and then jobbed two innocent proteges of the honest and considerate S.T. Yau. Apparently Perelman also tried to force the Fields' guys to pony up more cash before he would accept their prize, but they, noble gentiles that they are, uprightly refused. That greedy Jew bastard, Perelman.
Shellfish are certainly not kosher. If it comes from the water, it better have fins and scales.
I didn't now (and still doubt--could you provide a link or go to our searchable Koran and grab a quote?) the musselman was opposed to shelfish.
As to Perelman, those Canadian chiles rellenos (or was it just the threat?) seem to have taken their toll.
Miss Houston, buddy?
Pepe, I do get a little clammy when we are near. Never thought you felt the same way.
How much is JetBlue to New Orleans?
Since you'll only be needing a one-way, it's $244. Depending on what you'll be wearing and the type of abominations you'll be willing to commit, Kristine & I might pitch in.
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