Professor

Photographs of food, revisited

I have argued against photographs of food, but the temptation to take them and upload them to Facebook sometimes overwhelms my reason.   It seems like the done thing, and who I am I not to do the done thing?  (Stupid question.)  A few weeks ago I learned my lesson again, receiving some very negative “comments” on my pictures of some of the very best food I have ever eaten.   Read the rest of this entry »

Enchiladas in Albuquerque

The food of New Mexico has the basic structure of any number of American culinary imports: it’s like regular food, but cheesier, saucier, messier.   Read the rest of this entry »

Weak (i.e. inconsistent) sauce

Two of Taco Bell’s current ad campaigns imply an unacceptably inconsistent ethical worldview.  In the spot for the new “Loaded Grillers,” a kind of neo-Stirnerian egoism is celebrated, with the übermench depicted as a smug, cardigan-clad hipster: Read the rest of this entry »

Sauce for grilled chicken

Cider vinegar, bourbon, maple syrup, maple vinegar, honey, brown sugar, olive oil, tomato paste, dried chili peppers, chopped onion, cloves of garlic, black pepper, mustard seed, coriander seed, cayenne pepper, turmeric, paprika, salt.

Gastronomic racial slurs

Recently, English footballer Rio Ferdinand got in hot water for enjoying an enemy’s being called a “choc ice,” i.e. black on the outside but white on the inside, like a Klondike barRead the rest of this entry »

Mushy burrito

Do you remember the McDLT?  This was a burger, immortalized in song by George Constanza, that came in an outrageous double-chambered box, twice the size of a normal fast-food burger box, designed to “keep the hot side hot and the cool side cool.”  There were a lot of problems with it.  As one astute commenter at YouTube notes, “why wouldnt they put these fucking cheese on the hot side?!?”  Read the rest of this entry »

Sublime eggs

From elsewhere, two wonderful pictures of and recipes for ostrich eggs Read the rest of this entry »

Calzone

It’s been a rough couple of days.  Scotland has just a few things going for it, but the Bronx it ain’t, when it comes to the mighty calzone, and all week I’ve had a meeting with one of my students, one Brittany Calzone, staring at me on the electronic calendar gadget, as if to indicate that on Friday at 4pm I’ve got an appointment with a delicious doughy packet of sausage, onions, peppers,  mushrooms, and pounds of hot, viscous cheese. Read the rest of this entry »

Just try to keep your focus

Think of a familiar phenomenon: you’re listening to a really good pop song.  What is it about this that makes it so great?  On the one hand, it’s nostalgia; this is that song you used to listen to, back in the day.  This is what filled your dorm room speakers; this is what your father forced you to listen to on his record player; this is what was on the radio when you lost your virginity in the backseat of a Japanese hatchback that you wished, just for comfort’s sake, was an American sedan.  On the other hand, it’s hope; this song makes a future possible.  This is the moment that the tide turns; there is light at the end of the tunnel; things are going to be different from now on.   You get lost: is this tune making me reminisce in a sad and melancholy way, or is it making me yearn for tomorrow (in an equally melancholy way)? Read the rest of this entry »

8 buffets 2012 day 8

Apparently you can ride Space Mountain even if you’re full to the neck with hummus. Read the rest of this entry »