seems about right for this timeline pic.twitter.com/1TGi6vUfUj
— Corey Pein ????? (@coreypein) November 28, 2019
Proof there’s dishes even bacon can’t fix!
I stopped making new things on thanksgiving a lot of years ago. My family doesn’t want surprises.
You go to see Springsteen, you damn well better hear Born to Run.
— Julia Olafson (@juliawithana) November 21, 2018
Me, I’ve no objection to an occasional holiday experiment, but…
Decline is a choice https://t.co/KkmFK3QtIf
— Andrew S. (@shoutingboy) November 27, 2019
— Elizabeth Spiers (@espiers) November 27, 2019
This is an abomination before God and man and should be condemned in the harshest terms possible. I call on all Jews, Arabs, Kurds, Persians and other peoples of the Middle East to unite and protest this assault on our shared culinary heritage ?? https://t.co/aXCxFE79Qs
— Sam Sokol (@SamuelSokol) November 17, 2019
THIS HAS GOT TO STOP pic.twitter.com/51GON3lVS3
— “Celia” (@_celia_bedelia_) November 26, 2019
They also had a piece on Jon Bon Jovi’s Soul pay-what-you-can restaurants. Denver has three pay-what-you-can cafes and Fort Colins has one. I believe, SAME Cafe was the first successful model.
Speaking of food… I have a Thanksgiving recipe exchange planned for this evening. So stop by and bring your favorite family secret recipes.
Respite open thread
From the Washington Post, a story that will not surprise anyone who’s ever tried to keep a houseplant thriving (although it’s not *just* the lighting & humidity challenges that industrial producers have to cope with). “Indoor farming looks like it could be the answer to feeding a hot and hungry planet. It’s not that easy”:
… Food and agriculture innovation have sucked up remarkable amounts of investor capital in recent years and could become a $700 billion market by 2030, according to a Union Bank of Switzerland report.
Millions are being invested globally in indoor urban farms because of their promise to produce more food with less impact, with two dozen large-scale projects launching in Dubai, Israel, the Netherlands and other countries.
Still, the next big thing may be stymied in the United States by high start-up costs, high urban rents and lack of a safety net in a food system that is highly dependent on subsidies and bailouts for a few commodity crops. (An American Farm Bureau Federation report last month found that almost 40 percent of conventional farm income in 2019 will be provided by trade bailouts, disaster insurance, the farm bill and insurance indemnities.)
And for indoor urban farms, especially those that rely solely on artificial light, there’s another concern: lightbulbs.
In September, the Trump administration announced it would roll back Obama-era energy efficiency standards that would have effectively phased out the standard pear-shaped incandescent variety. The step is expected to slow the demand for LED bulbs, which last longer and use less electricity than many other types but are more expensive…
Indoor vertical farming became economically viable when LEDs became plentiful, cheap and efficient. Before that, indoor growing lights produced enormous amounts of heat — heat mapping was frequently how police identified illegal marijuana growing houses — and thus cooling costs and electricity bills were astronomical… Indoor urban farmers, especially those farming vertically, have built their profitability models on projections that LEDs will continue to get exponentially brighter and less expensive, will run cooler and will become more efficient…
Efficient bulbs are not the only challenge to indoor urban agriculture, Fain says. To take a small indoor farm and make it a big one requires innovations in robotics and artificial intelligence. There, too, prices have come down substantially for sensors, processing and data storage. Altogether, these make indoor farming viable but not easy…
And because profitability is so elusive, some of the early promises of indoor agriculture are slow to be realized. Steep start-up costs mean farmers must grow crops that generate major cash: specialty items, such as flowers, or crops that have quick growth cycles, such as leafy greens. The five main indoor crops are leafy greens, microgreens, herbs, flowers and tomatoes, items that are a pull for those of high socioeconomic status but aren’t go-to products for low-income people…
For Puri, Fain and others, the necessity to succeed with indoor urban agriculture is self-evident. More than 95 percent of head lettuce in the United States comes from two drought-prone states, California and Arizona, and according to the U.S. Department of Agriculture, traditional agriculture accounts for 80 percent of the country’s water consumption, as high as 90 percent in many Western states.
In 2018 alone, three food-borne illness outbreaks on traditional romaine farms killed six people, hospitalized 128 and infected 300, according to the federal Centers for Disease Control and Prevention. The safety challenges of outdoor farming are becoming more acute with climate change and unexpected shifts in pests and bird migrations…
POP QUIZ: Is the disgusting brown lump on the top left a glazed scone or a wet piece of raw chicken? https://t.co/htC5GDHAR1
— Andy Campbell (@AndyBCampbell) October 28, 2019
Pretty sure it’s a glazed scone — the kind of dessert offered to a ‘picky eater’ if they finish alllll their vegetables… or at least the tomatoes, and most of the stuffed pepper…
— Seung Min Kim (@seungminkim) October 28, 2019
I think that’s a fried egg, atop the disemboweled pepper? In which case, presumably the stuffing is vegetarian?
Chances Trump ate this, I’d bet, are somewhere between ‘nope’ and ‘now *I’ll* tell one’. To be fair, I wouldn’t be enticed by those wrinkly old cherry tomatoes & hardened egg, myself…
This is what you give a 5-year-old, who won't eat vegetables, so it seems perfect for the toddler-in-chief.
— jjmplsmn?? (@jjmplsmn) October 28, 2019
I am guessing many a sprog, whose parents frequent the Twitters, will now be served this this week. And they will love it. !! pic.twitter.com/mlWGE6CDzJ
— Michelle Kosinski (@MichLKosinski) October 28, 2019
Also meal-related (but much more laudable!):
Our students shouldn’t have to worry about where they’ll get their next meal. Under my public school plan, we’ll cancel student breakfast and lunch debt and provide free and nutritious school meals so our kids can succeed in school. https://t.co/2XyOpVErde
— Elizabeth Warren (@ewarren) October 28, 2019
Those of you who grew up eating in school cafeterias, insert your own jokes below.
Climate protesters in Melbourne, Australia have come up with a new term:
— Joshua Potash ?? (@JoshuaPotash) October 11, 2019
From the Washington Post, “A spice company spent more money on impeachment ads on Facebook than anyone not named Trump”:
… On Wednesday, Axios published a list of the entities spending the most money on Facebook ads on both sides of the impeachment debate. They included the usual suspects of the political war roll call, including Trump himself (he was top of the list, of course, at $718,000), Democratic presidential candidates Tom Steyer and Elizabeth Warren, and both the National Republican Congressional Committee and the National Republican Senatorial Committee.
But one name jumped off the screen for its sheer one-of-these-things-is-not-like-the-other factor: Penzeys Spices, the nation’s largest spice retailer, had dropped $92,000 from Sept. 29 to Oct. 5 on ads championing impeachment. That was more than self-funding millionaire Steyer, more than hard-charging Warren — more than anyone else other than Trump…
For many Penzeys fans, it comes as no surprise. The company has a history of unabashed liberal activism. Its founder, Bill Penzey, greeted Trump’s election with an email calling the president an “openly racist candidate.” As Helen Rosner noted in a New Yorker story last year, that set him far apart from the rest of the business-leader pack. He was “quite possibly the first to publicly call Trump’s election an ‘embrace of racism,’” she wrote. “And he was definitely the first to do so while hawking a free bottle of Quebec Seasonings with any five-dollar purchase.”…
The company’s impeachment ad, which ran last week, wasn’t the blunt-force entreaty of most political ads. Instead, it was a 1,592-word message from Penzey celebrating what he called a good week for democracy. “You may not have been paying much attention this week, but the short version is the end is very near for this terrible turn the Republican Party has taken,” he wrote. In typical form, Penzey leavened his narrative with gentle humor: “If liberals have to fix this on their own, they can and will, but it would be awesome to have conservatives pitching in alongside,” he wrote. “You guys are hard workers, plus you always bring those cakes we like.”
In a telephone interview, Penzey said he was a little surprised to learn of the distinction he had earned by being the second-biggest spender on impeachment ads. That’s partly because he says he doesn’t see what he’s putting out there to be purely politically motivated. “I’m running ads to run a business,” he says. “And so much of that is using your business to radiate your values.”
The ad mentioning impeachment, he says, has performed twice as well as any other ad he’s run…
I will also mention, as a satisfied Penzey’s customer, that one of the great things about their many mix varieties is that they’re an excellent culinary aid for those of us who don’t really cook, too. A good sprinkle of Tsardust Memories on supermarket potato salad, or a spoonful of Garden Salad added to pasta with butter, can upgrade a mere hunger-pangs-stauncher into a delicious meal. My fellow Penzeys fans probably have your own hacks, if you wanna share in the comments…
So, this image showed up in my messages:
I’m just hoping this isn’t a Betty Cracker creation already featured here that in my semester-starting-addled brain I somehow forgot.
Anyway: here’s a chance to talk about anything to do w. abuse of or abusive foodstuffs — or anything else that whets your appetite.
I’m in Vegas for an awesome Star Trek convention and I kid you not, some stuck up shmo is here bragging about how superior he is on Twitter #startreklasvegas
— Proof or consequences (@FutureProof_SF) August 2, 2019
IMPORTANT SANDWICH DATA
— Joanna Piacenza (@jpiacenza) August 2, 2019
Let’s be honest: By the criteria of this batch — if you’re gonna include meatball subs, grilled cheese & pulled pork — America’s most popular sandwich is the hamburger, a front-runner of Joe Biden proportions.
ok, finished the trailer design. pic.twitter.com/KQizSptz0U
— Daniel Danger (@tinymediaempire) June 7, 2019
We all have our late-night fantasies of a different life…
my post-art plan is opening a grilled cheese cart. it will serve $1 grilled cheese made with white bread, bulk cheese, bulk butter, and thats it. greasy as hell. no options, no artisan, nothing. there will be no change. you give me $5 youre getting 5, you figure your own life out
— Daniel Danger (@tinymediaempire) June 7, 2019
its 1am, youre stumbling out of the bar or show. what do you want? do you want to wait outside some asinine truck for a $12 deconstructed grilled cheese with avacado relish that takes 20 goddamned minutes? or do you want 5 no bullshit grilled cheeses stacked in wax paper for $5?
— Daniel Danger (@tinymediaempire) June 7, 2019
“Get your wallet out, but don’t get your hopes up.”
I'd like to buy a franchise. I don't want to sell grilled cheese to drunken assholes outside of bars, I'm just going to park this thing in my driveway and live in it.
— Stonekettle (@Stonekettle) June 9, 2019
A few weeks back, I posted about Japanese mayonnaise and mentioned some noodles that used it for an amazing and unique sauce. At least one reader asked for more details, so here they are: Ippei-chan Yakisoba Japanese Style Noodles. They are so damned good, and yes, I try to make this 4 servings, so it only ends up being 20% of my daily sodium allowance.
I love a few different dried noodles and I’ll post about them sometime, and I’m sure I’ll want to also post on ramen and similar noodle soups. I love the fact that I can take this package of noodles, and with either a microwave, immersion heater, or camp fire/stove, I can easily have an amazing side dish. It can make a crappy motel room with reheated fast food much more welcoming, let me tell you. On the other hand, I try to limit such high-sodium foods and limit my palm oil consumption, so I enjoy just a few such noodles or soups a year, not a few a month like when I was younger. Age, it changes us!
Open thread – on noodles or anything else.
While I don’t fully understand this, I fully approve of it.
It's election day in Australia and the democracy sausages are sizzling https://t.co/hfa9L792p1
— The Hoarse Whisperer (@HoarseWisperer) May 18, 2019
An Aussie commentor brought the election to my attention yesterday, so here is the Guardian‘s liveblog of the incoming results.
Also — and I say this with genuine admiration, not to mention drool — if ‘this is how the sausages are made’ culinary treats were to become an American institution, there would be a lot more interest from our notoriously lackadaisical voters!
I did some baking for the family’s Mother’s Day brunch. My brother specifically requested a key lime pie. I also made a Torta de Santiago. Torta de Santiago, sometimes Tarta de Santiago, is a regional dessert from Gailicia, Spain (torta is Galician, while tarta is Spanish) and was created in the Middle Ages for pilgrims. Which helps to explain its name: Saint James’ cake. It is an almond flour cake and there are several variations. Because I don’t eat refined carbohydrates in any significant quantities, I went with an almond flour cake recipe that is only sweetened with honey, not refined sugar. And yes, I know that honey is still a refined carbohydrate. I also know it doesn’t mess up my system the way refined sugar does. Torta de Santiago get lemon zest, but I decided to go with orange zest. And I didn’t add brandy or any of the other alcohol that can be found in some torta de Santiago recipes. The recipe I used can be found here. The only addition I made is the orange zest. It is very easy to make. One other note: torta de Santiago are traditionally finished with powder sugar that is applied over a stylized cross stencil. I went with fresh blueberries instead. Here’s another picture.
One other important note: the first time I made this cake I used a spring form pan. It came out with nice even sides and a nice even top. This time I just used a silicone cake pan and, as you can see, the sides are slightly rounded and the top is not even. I have learned my lesson.
On to the key lime pie!
The key lime pie is the same recipe that I posted here back in February 2016.
Key Lime Pie
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice*
2 whole eggs
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Garnish with whipped cream, and slices of key lime or key lime peel.
This is one massive load of bullshit from the Oval Office Occupant.
Dear Great Patriot Farmers: you’re so screwed. pic.twitter.com/aoTsdRvQvx
— Daniel W. Drezner (@dandrezner) May 14, 2019
Patriot Farmers are the one cultivating potatoes to make Freedom Fries, right?
— Emil Archambault (@EmilArchambault) May 14, 2019
Moral. Cowards. https://t.co/LFY5vrb6hp
— Soledad O'Brien (@soledadobrien) May 14, 2019
"Farmers get impatient with Trump's trade war: 'This can't go on'" https://t.co/6v3yvDxy4o
— Scott Lincicome (@scottlincicome) May 14, 2019
… The escalated tariffs don’t hit agricultural products directly, since most were already facing a 25% tariff imposed by China last year. But the news still sent commodity prices plummeting.
“The President of the United States owes farmers like myself some type of plan of action,” John Wesley Boyd Jr., a soybean farmer in Baskerville, Virginia, told CNN’s Brianna Keilar on Monday.
“Farmers were his base. They helped elect this president … and now he’s turning his back on America’s farmers when we need him the most,” he added.
Soybean, corn, and wheat growers have been battling tariffs from China for nearly a year now. Beijing imposed those duties in retaliation to tariffs put on Chinese products by the Trump administration.
The tariffs made those American agricultural products more expensive for Chinese importers, and private buyers have mostly stopped buying American-grown soybeans or wheat…
On Friday, the leading wheat, soybean and corn grower industry groups put out a joint statement expressing their opposition to Trump’s move to escalate tariffs. The three commodities represent about 171 million acre of farmland in the United States.
“Farmers have been patient and willing to let negotiations play out, but with each passing day, patience is wearing thin,” said National Corn Growers Association President Lynn Chrisp in the statement. “Agriculture needs certainty, not more tariffs.”
Of course, it’s not just American farmers who are gonna end up paying for this:
Trump's tariffs "have now inspired farm state lawmakers, in alliance with local agricultural producers, to seek their own barriers, raising the price of tomatoes, bell peppers, blueberries, and other produce". https://t.co/SzjCMqX326 pic.twitter.com/vqNIm5IDjg
— Scott Lincicome (@scottlincicome) May 14, 2019
— The New York Times (@nytimes) May 12, 2019
Apparently some half-bright assignment editor at the NYTimes is looking to replicate the 2015 ‘put peas in your guacamole’ wars — hey, clicks are clicks!
I believe potatoes are the true staff of life, and that broccoli is a cruelly misunderstood vegetable. But you can’t wrap them in a tortilla and pass the result off as a “taco”, because there are limits, people. I mean, I can remember the 1970s, when the college cafeteria tried to pass off a cheese-free version of ‘Johnny Marzetti‘ as ‘an Italian favorite’ — we’re supposed to have made culinary progress since then!
(P.S. Yes, a version of that casserole was a staple of my Bronx childhood, but we knew it was related to ‘Italian food’ only in the sense that I am related to Serena Williams. Also, we grade-school coastal elitists knew it by the name ‘Highway Fatality Cleanup’, which gave it at least some rhetorical spice… )
Okay, I’m dying to discuss the latest episode of Game of Thrones, but I realize not everyone is watching it in real time and many folks aren’t watching it at all. For those of y’all with Netflix, may I suggest an alternative that got me through the stomach-churning wait for the latest Thrones?
I love this series so far, primarily because it focuses on the people and their stories, which are fascinating. It’s really good!
If you are all caught up on Thrones, maybe you can access a hidden spoilers thread by clicking on the photo below of Arya Stark in her street food days:
Don’t know that it’ll work across all platforms, but maybe? Anyhoo, open thread!
ETA: READ AT YOUR OWN RISK IF YOU WANT TO AVOID “GAME OF THRONES” SPOILERS! Not just the hidden thread; I can’t control what people say on the main thread either.