Wednesday, April 13, 2005

basically very boring

Just when you started to get bored with the chili finger they bring in the trained leopard. Poorly trained leopard. This story kicks fajitagate's ass! [unrelated finger joke]

Via SW, Mondovino director Jonathan Nossiter hits Robert Parker's forums. Nazis, fascists, the Gestapo and McCarthism roped in on the first page. Just like usenet, but without the porn.

So the Meaning of Food listed to didactic a bit much for my comfort, but compared to anything you've seen on Food Network it is a work of genius. However: yes, Marcus Samuelsson is hot, but whoever thought his talents were best suited to narrating needs to lay off the weed.

New mad cow coverup: CBC has video footage and multiple whistleblowers from 1997. Whoops. Via egullet, newly readable thanks to RSS.

Karp sighting: oddly truncated strawberry article.

"I only use road kill that is freshly dead - still warm, with eyes still bright." Foraging in England [via Saucy]. Advice for Americans.

I know I've made fun of Ruth Reichl in the past -- the memoirs are really just too embarassing, and I don't understand the appeal of the this "look at my elaborate disguise!" thing -- but I never said she wasn't smart about food. Anyway, this boring new Salon interview led to an interesting old Salon interview:

Well, I once started an article by saying, 'Food is basically a very boring subject.' There is nothing worse than being at a table full of people who want to do nothing but talk about their food. I mean, food is interesting for a million reasons, but as a topic of discussion, 'This has too much salt' is really boring. I don't want to be with people who are telling me about their great wine experiences. I have a lot of food-involved friends who wouldn't dream of sitting at a table and doing that. When I go out to dinner with Alice Waters, we don't sit there and talk about food. We talk about people and family, and what's going on in the world, politics. I want to eat food. I want to be around good food. I love farmers and cooks, and I love to be around them when they're working. But to just sit down at a table and analyze what's on the table seems to me a terrible perversion of what eating ought to be.

Words to live by. (But don't talk about politics at the dinner table).


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