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Hostile Blogger Gets Friendly Email from Lisa Garza
Annie, two things. First, I'm not at all surprised that you wrote what you wrote in the first place . . . it's almost what reality TV aims for - to poke at people in a way that stirs them into emotions that equal at best a football game with a beloved home team playing, at worst what kids do to each other in middle school.
They do this exceptionally well, and it gets the blood boiling, the characters chosen and parlayed against each other.
Liza Garza had all the pieces that people love to "hate" in a character.
And my goodness, your piece was well-written and fun to read, really! I enjoyed it.
That she turns out to be a real person is the surprise, isn't it. Not merely the character but a complex being with aspects of humanity.
I've seen this happen once before, with Amanda Hesser - on a forum. There was the original post picking out the stuff that was waiting there to be picked out (ah - it does exist in us all, in every single one of us in some way) and played with (hopefully with great wit, as your post held) and there was the joining in and the trashing of her and her work, and then voila! A surprise. She personally contacted the OP (no, it was not me ha ha) and turned out to be not only human but rather nice and generous with her time in trying to explain something the OP had questioned.
It happens. It's a part of virtual realities.
I don't think you're wishy-washy, I think you wrote a great blogpost, then you had a surprise encounter because of it that put a new face on things. A real face, the one that belongs to Liza Garza off-screen.
Not wishy-washy at all. A good writer and an honest one. :)
Shad Season
Yeah. He sat at the same table as me and ate crab I believe while I ate some disgusting Lobster Newburgh (my first at the age of fourteen) at Gage and Tollner on Fulton Street. Pre-Edna Lewis' reign there, bien sur.
But that has nothing to do with shad season. Do you have something to share about shad? That would be great!
Meanwhile if you want to talk about the other thing you can google me and find my blog. Maybe I'll post something about what you wish to talk about on it.
Recipe deal-breakers
Ha, ha! "Corral pig". Fabulous.
Here's a direct link to the article. Kim Severson does it again. :)
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Food art and artists
There have been many 'food-related installation art pieces' created in the past and in the present. Some are small-talk. Fewer, talk of larger things.
Art that lasts tends to speak of larger things.
One of the most well-regarded 'food-related installation art pieces' in the world is Judy Chicago's The Dinner Party at the Brooklyn Museum.
The link posted goes to a virtual show of the work. If you don't know it, you should. :)
Hostile Blogger Gets Friendly Email from Lisa Garza
Annie, two things. First, I'm not at all surprised that you wrote what you wrote in the first place . . . it's almost what reality TV aims for - to poke at people in a way that stirs them into emotions that equal at best a football game with a beloved home team playing, at worst what kids do to each other in middle school.
They do this exceptionally well, and it gets the blood boiling, the characters chosen and parlayed against each other.
Liza Garza had all the pieces that people love to "hate" in a character.
And my goodness, your piece was well-written and fun to read, really! I enjoyed it.
That she turns out to be a real person is the surprise, isn't it. Not merely the character but a complex being with aspects of humanity.
I've seen this happen once before, with Amanda Hesser - on a forum. There was the original post picking out the stuff that was waiting there to be picked out (ah - it does exist in us all, in every single one of us in some way) and played with (hopefully with great wit, as your post held) and there was the joining in and the trashing of her and her work, and then voila! A surprise. She personally contacted the OP (no, it was not me ha ha) and turned out to be not only human but rather nice and generous with her time in trying to explain something the OP had questioned.
It happens. It's a part of virtual realities.
I don't think you're wishy-washy, I think you wrote a great blogpost, then you had a surprise encounter because of it that put a new face on things. A real face, the one that belongs to Liza Garza off-screen.
Not wishy-washy at all. A good writer and an honest one. :)
Shad Season
Yeah. He sat at the same table as me and ate crab I believe while I ate some disgusting Lobster Newburgh (my first at the age of fourteen) at Gage and Tollner on Fulton Street. Pre-Edna Lewis' reign there, bien sur.
But that has nothing to do with shad season. Do you have something to share about shad? That would be great!
Meanwhile if you want to talk about the other thing you can google me and find my blog. Maybe I'll post something about what you wish to talk about on it.
Recipe deal-breakers
Ha, ha! "Corral pig". Fabulous.
Here's a direct link to the article. Kim Severson does it again. :)
Recipe deal-breakers
I rarely follow a recipe as written but one deal-breaker that makes me turn away entirely is when brand-names are specified in the ingredient list.
It's not always in three-ingredient casserole-cookery books one finds this, either. It can be found in more aspirational tomes where the author wishes to specify a certain brand of high-end chocolate or any thing, really.
The information is useful, yes. For sometimes things simply won't come out right unless a certain quality of base ingredient is used. But to me these advisements belong in a side-bar as addendum, not smack-dab in the recipe as insistence.
:)
Yeah.
Cook the Book: The Splendid Table's How to Eat Supper
M.F.K. Fisher
Q. If you had to choose one above the other would you say that you are writing about food? Or writing about life.
Food to gain weight on
I'm not sure that a forum dedicated to nutrition as opposed to a forum dedicated to food would have answers that were necessarily more credible unless there were some sort of authority level of those posting answers to the questions that could be defined and then checked and even then I'm not so sure that could be done or would be done as a usual sort of thing . . . i.e. a doctor could post information and someone could check the phone book to be sure there was such a person but then without telephoning the doctor him or herself to ask them if indeed it was them who posted the information really there are no assurances.
Grain of salt. Is a good seasoning.
Cooking camp for kids -- need help!
Yoko paired with California Rolls was also great fun.
Cooking camp for kids -- need help!
And I'd almost forgotten Cloudy with a Chance of Meatballs was another great one, matched with the meatball-making lesson!
Cooking camp for kids -- need help!
I always matched the cooking lesson with a book that the kids would love, for additional focus and fun. Pizza went with Curious George and the Pizza . . . Minestrone went with Stone Soup, of course . . . Hummus went with D'Aulaires Book of Greek Myths (that one was particularly fun as I had each child pick a paper from a hat that had a Greek God or Goddess' name on it and they had to tell a story while eating the hummus they had made about who - in their own particular myth - they had fed hummus to or somehow tie hummus into their myth somehow) etc etc.
The first day with the kids will be amazing in many ways, I'm sure - if you're not used to doing this sort of thing - kids in groups are awesome in many ways. :) You'll have a great time.
Would you eat...People?
Yes, there are specified amounts of insects (insect parts) that are allowed by law into all packaged and canned goods produced. Goodness knows how they measure it! I take the philosophic approach that without the insects flying around helping the alternately sexed plants to propogate and bear their delightful goodies that we end up enjoying there would not be too much to eat, so chowing down on their unseen parts doesn't bother me. :)
I'd guess that the insect parts are in the non-processed foods also - it's just that they are not measured or legislated.
Ha, ha! Legislated insects. I like that idea.
I'm not so sure that we are what we eat - though it is a phrase that rings so well that it really should have been an ad campaign ever since it was first said way back even before the Beatles' time.
I think we eat what we are.
Therefore since we don't eat humans we may not be human.
Cooking camp for kids -- need help!
I've taught kids cooking - both at home and in the classroom. You may not want to "dumb it down" but do remember that with children things take time. More time than with adults. So whatever recipes you choose allow twice as much time as you would with a grown-up, and be prepared to answer a lot of questions that may seem obvious to you . . . and be doubly prepared to keep the kids on-task, whether they like cooking or not.
More than the perfect recipe you'll need patience.
Think like a child and you'll be fine. :)
And don't forget to build in clean-up time with assigned tasks for everyone.
How to Make a Watermelon Keg
For an extra decorative touch you could draw faces on it with a Sharpee.
Pictures of Bacon for Karen
I think it needs no saying that all of us Karens give great thanks for this book.
Would you eat...People?
:)
Among other things, Foodlexi - I'd like to profusely thank you for knowing how to spell "palate" correctly.
Would you eat...People?
Goodness knows, FastFoodCritic - that sometimes I do wonder about either boarding school or a nice roast in the oven of one or the other of my children. Either method sure would lower the bickering levels around here. :)
Great story, Foodlexi. Creates quite an image!
Yesterday I came across a review somewhere for a new book released about this topic. Can't find the review at the moment but here's the book itself . I do remember commentary from the review which detailed the flavor in different ways from different uh . . . reviewers(?) heh heh . . . with very different results - which brings up the always-interesting question of how people taste things and whether or not such a thing as a broad-range inclusive "objective" tasting of things exists - or whether how we describe what we taste and whether we think it is "good" or not is pure intellectual construction that rests upon where we come from and what we are taught.
...........................
Another thing that may be part of this topic could be that in theologic discussion of the Catholic rituals of consecration and transubstantiation it is a generally accepted fact that the wafer and wine do actually become a real "corpus". It is not wafer and wine being partaken of in that moment. A modern-day example (once removed and shifted into a different hunger than the physical) of consuming another.
Ricotta in the NYT...
Mmm. I love ricotta whisked slightly with a bit of milk or water to smooth it into a thick pourable creamy topping for a hot chunky pasta already topped with a light yet spicy tomato sauce (no meat - just tomatoes and herbs). The texture and taste variations as one bites in are incredible.
Would you eat...People?
I've hesitated to comment on this topic as I seem to remember it being removed as a topic once before. But with 45 comments and still going strong perhaps the topic will not be deleted.
My thoughts go along with Susquehanna's, followed by Foodlexi's. I don't think anyone can really predict what they would do if faced with this decision. In times of extreme duress sometimes people who daily espouse moral righteousness in their "regular" lives fall apart like a wet kleenexes and sometimes people who do not appear to be stunning examples of ethical prowess can come through with actions above and beyond what one might expect.
It certainly would be transformative, though - to be faced with this decision.
I do think that anyone who had to do this would (depending on their inner resources) laugh in life afterwards though - for like survivors of terrible wars (which we even have going on this very moment in some places in the world) and the acts which occur within them, people tend to forget the worst after a while except for a shadow here or there popping up in memory - or alternately they probably would not survive, really.
There have been peoples in past history whose warriors brought home the bodies of the most important enemy they had killed, to dine upon it in their own villages - as an honorary act. It was thought that if the flesh of the opponent was eaten then their abilities and strength would be taken in by the victor to use in future battles. A very basic thought which extends today into the ways we think of eating meat vs. eating vegetables. Beef is brawn, still, in our minds. A salad is merely rabbit food.
But anyway. I have no idea whether I'd eat a person or not. Probably it would depend on my mood and whether there was brandy available for post-dinner drinks.
Awesome Burger Haikus: We Have Some Winnahs!
I still love that one by someone that went juicy juicy juicy juicyjuicy . . . . :)
Burger Book Giveaway: 'Hamburger America'
fat, juice, cheese, heat, char
(grease spot on my paper plate
ketchup on my shirt)
Jamie Oliver Calls for a Ban on Sex to Get Men Cooking
He couldn't have been like . . . kidding, could he have been?
If so, the results were pretty good.
One brash remark made followed by lots of other commentary on many other things, all reported in the newspaper to people with hungry ears. :)
Chinka chinka. Two points for Jamie!
(I'm not seriously worried about his sex life nor that he'll affect anyone elses, but who knows. Everyone just might hop to and wear banners: "Jamie says NO. You must COOK FOR ME FIRST.")
50 Blogs from 50 States
Luna Pier Cook you're right as usual. I already asked foodvox if he had something against Puerto Rico and Guam. He means well I think but sometimes the details of reality may escape him. Probably been hanging out with Barry Fig a bit too much. :(
Burger Book Giveaway: 'Hamburger America'
an angry Adam
makes cheeseburgers sob, o yes
their tomatoes wilt
I was only doing it for the fun of it anyway and would have given the book to someone else (having been lucky enough to win one on SE already). :)
But when you start a thrilling party like this god only knows what might happen. : O
Burger Book Giveaway: 'Hamburger America'
beach grill smoke icon
esculent succulent bite
epiphany: MEAT!
Burger Book Giveaway: 'Hamburger America'
ketchup'd succubus
of coal-sparked umami cries!
lie here on cloud buns
Does Anyone Really Love Pumpkin Pie?
I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.
Serious Sandwiches: Town Hall Deli's Sloppy Joe
The link doesn't work.
Papa John's Definition of 'Unlimited'
The truth needs to be told in the ads and not so much the fine print. If there is a limit or such on something it needs to be where it can readily be seen by the customer. Not in the fine print which is usually overlooked. This is what leads to problems with customers when they are told there is a limit or certain things are excluded because the company told personnel what had to be enforced. The store caves in in the end because they are expected to "give the customer what they want" to retain their business. Misleading the customer in any way will turn them off and send them to the competition. In this economy, and as cutthroat as the food service business is, that is how money is lost. Esp. when Papa John's is one of the most expensive menu price pizzas in town from what I am told
Food blogs
Cocina Savant
http://cocinasavant.blogspot.com/
Avid husband and wife cooking team exploring new ideas and twists on traditional cooking form different cultures.
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
50 Blogs from 50 States
Hello Wisconsin. Wisconsin comfort foodie blogging from http://www.simplecomfortfood.com The domain name pretty much states it, however no deep fried cheese curds. There is the Friday night fish fry though
Cooking camp for kids -- need help!
I am very excited to know that this camp offers exceptional cooking training programs for the kids and teens. there are very few camps that recommend such types of cooking classes and cuisines preparation experiential training courses. Kids who have special needs can join this camp for achieving life skills. There are lots of certified summer camps, boot camps, wilderness camps as well as Christian camps for children. Youth Christian camps offer spiritual programs. These camps offer excellent treatment programs for them in caring, safe and spirituality based environment for their complete growth.
http://www.teenscamp.net/Teen/Christian-Camps-For-Teens/index.htm
Pickle Juice
Pickle juice is great if you have high sugar levels due to diabetes to help lower them. Dallas Cowboys have been using it for years as an secret boost of energy rather than chocolate milk, candy, or energy bars that can bring them down due to the sugar. Athletes with diabetes use Pickle juice mixed with water for boost drinks. I it frozen on a stick.
Pickle Juice
I poach chicken and fish in it, it also works well as a marinade for cheaper cuts of beef and pork...it tenderizes them like crazy. For the cheaper dill pickle juices, the ones with a lot of yellow color to them, I mix the juice 50/50 with water to use it or it yellows the meat. It's been a staple for my cooking for several years now.I wish they sold it without the pickles in it. BTW, it's also great for steaming veggies...
Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce
I make this sauce often but only recently discovered the differences between the recipe in the earlier "Classic" cookbook and the more recent "Essentials".There are some fairly significant differences in the two recipes.The earlier uses olive oil in addition to butter and much less veggies and less milk and the order of adding the wine and the milk is opposite.
I am curious if anyone has noticed a significant difference between the two. I just made a batch and followed the original recipe except I followed the wine/milk order in this recipe. I will post a comment when I tase the results.
Wow: 100,000 Comments and Counting!
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Buy WoW Gold--Buy WoW Gold
I top my oatmeal with ______
I am not sure where I fit in. My favorite oatmeal is baked oatmeal that I started to have when I moved to the Pennsylvania Dutch country of southeastern PA. I can offer a recipe but more or less it is some of your typical oatmeal combinations with egg and baking powder mixed in and then baked like a coffee cake. It is hard to describe if you never had it - the oats have more texture (stay more intact) yet they stick together into a cake. Here is a basic recipe that serves about 6.
3 cups Oatmeal (old-fashioned = best texture), ¾ cup Brown sugar,
1 ½ cup Milk, 3 whole eggs, 1 ¼ tsp. Baking powder, ½ tsp. Salt
6 Tbsp. Melted butter or margarine
Mix all ingredients together. Pour into a greased 3 qt casserole dish. Bake at 350 degrees for 1 to 1 ½ hour or until center seems set and top is golden brown. Serve straight from the oven or keep it warm. Serve with warm milk.
You can add vanilla, spices, dried or fresh fruit, or about anything else folks have suggested.
Photo of the Day: Ice Cream Ramen
Even though it ends up in the same place, your taste buds are in your mouth,right? So you would taste it before it hits your stomach and mixes together. I think my taste buds are going to say BLAHHHH!!!!! No thank you, I will stick to "Normal" flavors. LOL
Unbelieveable! This Is Not Butter!
dizastress and yi: omg, me too! in a silent (S-I-L-E-N-T) office area and here I am giggling at the thought of lookalike cats staring each other down from across the street....oh, geez. i've gotta step outside to let this laugh out or i may just implode!
McDonald's vs. Starbucks: Big Macaccino, Anyone?
True Story. Starbucks cappaccinos suck. True Story.
I Am Tired of Spreading Cream Cheese on a Bagel for Myself
OY GEVALT!!!!!!!!
How can you guys dilly dally about a product that has brought so much energy, so much passion, so much taste, so much emotion to this forum?
I myself am appalled. People who point out that this product is for lazy people are lazy themsevles. To the beguiled wonder who tried to boycott Kraft since the mid-1970's I bannish you from this topic. You obviously wouldn't know a true eat if it slapped you in the glasses. To LeeBee who claims : "Fake food, fake nutrition, real obesity", you obviously dont understand the many benefits that bagelfuls bring. It is sealed with a green seal so it must be healthy.
My work here is done- until next time,
---// Bagel \\---
Dinner Tonight: Chilled Avocado Soup
Cold avocado soup in San Antonio is one of the best ways to beat the heat. A local restaurant makes their soup with buttermilk instead of Crema, cream or sour cream. It gives the soup a lovely tang. I also like to add fresh black pepper to give the soup a little oomph.
Mario Unclogged: Marinara Sauce
I cant imagine making a marinara without basil, oregano, fresh black pepper or crushed red flake, and a bay leaf. Is the purpose of the carrot to take the acidic edge off of the tomatoes?
Also, I have seen real Italians add celery to their sauce as well. Not for me, thanks. btw, my mother was born in Venice of Italian parents, so that makes me anglo-venetian, but I learned to make sauce from my southern Italian buds.
Bacon Bra
I agree -- the bacon should be molded and cooked, then it could be eaten. I'm thinking kind of like that basket weave bacon thingy I saw not too long ago...
Food art and artists
Get in touch with Elaine Tin Nyo she's a conceptual artist who works with food, and she's also a wonderful person. Go touchandtaste.org and fill in the contact form.
Bacon Bra
forget objectifying women...this is just dumb - the bacon is raw!
I'd be happy to wear a fully cooked bacon bra. Now that would fulfill a few fantasies.
Food art and artists
i'm an artist and i paint fruit loops! you can check it out on my website. feel free to contact me. :) http://denisepoon.com
Recent Posts
Gourmet Magazine: Archives Online c.1940-To-Date
Posted by Karen Resta, April 19, 2008 at 9:25 AM
Unhappy in Love? Celebrate Today with Noodles.
Posted by Karen Resta, April 15, 2008 at 8:42 AM
Where Your Fish Comes From (Per Reality TV)
Posted by Karen Resta, April 15, 2008 at 8:06 AM
Food Websites: How, When, Where, Who, Why? (And More?)
Posted by Karen Resta, April 6, 2008 at 10:39 AM
Aprons - What does your apron say about you?
Posted by Karen Resta, March 2, 2008 at 10:29 AM
In the future will everyone be a vegetarian?
Posted by Karen Resta, January 27, 2008 at 2:34 PM
The New Yorker - Covers that Celebrate Food and Dining
Posted by Karen Resta, December 26, 2007 at 6:39 PM
The Potato in Authentic Chinese Cookery
Posted by Karen Resta, December 18, 2007 at 1:35 PM
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About Karen Resta
Website: http://foodvox.wordpress.com/
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There have been many 'food-related installation art pieces' created in the past and in the present. Some are small-talk. Fewer, talk of larger things.
Art that lasts tends to speak of larger things.
One of the most well-regarded 'food-related installation art pieces' in the world is Judy Chicago's The Dinner Party at the Brooklyn Museum.
The link posted goes to a virtual show of the work. If you don't know it, you should. :)