We all know how important it is for a food critic to be anonymouswhen visiting a restaurant. So you can imagine my dismay when I first heard that this week’s episode The Simpsons, entitled The Food Wife, is centered around Marge Simpson and her foray into the world of gastronomy. Here are a few reasons why Marge is the wrong member of the family to take on food blogging and a little peek into the episode itself.
I have a soft spot for any television show that comes with an amended warning label. Moreover, if the show happens to espouse the intrinsic benefits of glutonistic hedonism, I’d say that show is a dream come true. Such is the case with No Reservations, that Travel channel icon of television programs. Hosted by none other than the heavily inked Tony Bourdain, No Reservations allows the viewer at least 60-minutes of food porn at its best.
If forced to explain the show, I can only say that it has a distinct personality and cadence. Consider it GI Joe meets Julia Child. After all, you’re as likely to find Tony unloading a M60A into some poor defensless target as you are to find him consuming some large and in charge salsa verde enchillada (one such episode found him doing both inside of 10-minutes).
The new season starts in Panama and ends with you simply craving more. While Tony himself doesn’t ever seem to get burried in the kitchen, he’s constantly being bitch slapped by some unusual animal part splashed with some hellishly intense spice. His language is crass, his vernacular is spectacular, and the entertainment level is high. Get on this and get on it now.
Believe it or not – I do eat homemade meals. While I’m usual the only one around to cook, every now and then – someone takes pity on me and treats me to some of their home cooking. Recently, my father volunteered for the job. This past week, he whipped up some Lobster Thermidor based on the Julia Childrecipe. Before you jump out of your seat at the idea of preparing a costly lobster dish, you should check out this article in the Atlantic. Lobster prices are way down and I hear that even the largest examples of the crustacean are pretty inexpensive over at the DeKalb Farmer’s Market.
The preparation is quite intense, so you can’t whip this dish up if you’re getting home late from your 9-5. In addition, I wasn’t around when he cooked the dish, so I don’t have photos of the assembly process. I have included some post preparation photos. Anyway, get your hands dirty after the jump! This dish would easily fly in the finest of restaurants here in town.
There … I’ve done it. Or in this case, I’m doing it. I’m giving in to the utter disdain I have for mentioning anything about Julie Powell, that book, her blog, or that damn movie. I’ll admit – this disdain comes from a complete and total place of ignorance. I don’t much get the underlying truth of why Mrs. Powell’s blog took off to the point where we now have a book and a movie. But still, more power to her.
Anyway, the reason for this post is the recent head jerk I had when I heard that Julie Powell penned another book. I’m not shocked that there is another book; rather, my childlike curiosity peaked when I learned of the subject matter. This one, entitled Cleaving: A Story of Marriage, Meat, and Obsession, is apparently centered around the transition from her obsession with Julia Child to her obsession with meat – and in this sense, I mean that in every lurid sense of the word “meat.”
Turns out, Mrs. Powell was in the throws of a torrid love affair after that one year of her life that has now been immortalized on 35mm. A fact that has been, shall we say, completely left out of the movie!
What can I say, I’m a sucker stories with depth – and this one most certainly has it. So there ya have it. I say, skip the J&J date and move straight on to the really juicy stuff. You can pre-order your copy of Cleaving by clicking on the pick or that linky a few paragraphs back. Is it just me, or does anyone else find it odd that the book was delayed until way after the movie’s release (December of this year)?
Clara Cannucciari is old school – literally. She is a 93-year old cook who runs greatdepressioncooking.com. To be honest, I’m more interested in her stories than her cooking. She talks about food and cooking from the Great Depression. I thought this was appropriate on the heels of Tami’s $30 Project!
You can check out all her videos on YouTube. In the meantime, here’s my favorite so far: