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Anthony Bourdain's Paula Deen Diss
I think the real reason Tony might have been inspired to call Paula Deen "most dangerous person in America" might have more to do with a part of his original quote that's not included above: his observation of how she "She revels in unholy connections with evil corporations."
Paula Deen is the face of Smithfield Hams - if I recall correctly they were the corporation represented in Food, Inc. as regularly recruiting Mexican workers, busing them over the border, and then regularly deporting them to keep face with the State Department separating families and the like, not even to mention the factory farm conditions the animals were in...
I remember watching the movie and then checking out the Smithfield's website and saw a giant Paula Deen pop up on the screen with a big smile on her face and was horrified. The fact that she lends her fame and sway to a company like this, and contributes to the corporate food industry's continual effort to pull the wool over the eyes of the american public about the reality of their product is pretty awful. Not to mention the $$$ she must collect from them while their workers are abused and the animals are treated unethically.
These marketing driven corporate tactics are a problem in lots of industries and she's can be seen as a good representation of that larger problem. That coupled with promoting the artery clogging food - does, kinda, make her one of the most dangerous people in America.
How to Blanch Fruits and Vegetables
I've been doing this more recently - eating lots of broccoli rabe this season. Question about the ice bath: would the same effect be achieved by removing the veg from the boiling water into a colander and running it under a very cold tap until the veg has completely cooled? I almost think the veg becomes cold faster this way than in the ice bath. It also saves me the trouble of preparing that big bowl of ice cubes and water. Is there a reason this doesn't achieve the same effect?
Win Tickets to Blue Point Brewing Company's 10th Anniversary in Long Island
Sixpoint Righteous Rye from Red Hook Brooklyn!
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I feel compelled to chime in here: I kept reading about Red Egg on food blogs so I went to check it out about two weeks ago. We ordered a bunch of dim sum and when I got some steamed pork shu mai that was really hard to chew I thought at first it was cartilage or bone that accidentally made its way into the dumpling - but when I spit it out I could see it was actually chunks completely raw pork. Totally traumatizing! I sent it back but nothing on our meal was comp'd.
Raw (not even under-cooked) pork can make you really sick! I know things can go wrong but this was a major major mistake in my book. I'll certainly never go back, and kind of feel weird about dumplings in general now.
Besides my incident - the decor here is ugly and dingy, the rest of food was take out quality and way below NYC standards. I bet that if this place didn't have a trendy night club thing going on at night - no one would ever talk about its food.