You decide:
I have to say kudos to SNL for keeping a play on the infamous Swetty Balls skit in the vault, until they had fodder of comparable hilariousness. And this is hilarious.
Also, I should have mentioned this earlier, but I’m hanging up the blogging stirrups while I try to get a new project off the ground. You can check it out at The Food Action Network.
Nor are they sheep or goats. I realize some people may resemble farm animals on occasion, but I can assure you there are some important differences. And those differences are what makes this so not OK.
Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife’s breast milk.
“It tastes like cow’s-milk cheese, kind of sweet,” he told The Post.
The flavor depends on what the cheese is served with — Angerer recommends a Riesling — and “what the mother eats,” said Angerer, who once bested Bobby Flay on TV’s “Iron Chef.”
Breast milk doesn’t curdle well due to its low protein content, so a little moo juice has to be added to round out the texture, Angerer said.
After blogging about his efforts with the human cheese, customers started demanding a sample, he said.
“The phone was ringing off the hook,” the chef said. “So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper.”
We don’t allow fellow citizens to sell organs, and we don’t allow them to sell their body for sex. There’s a very good reason for this - financial incentives for selling or renting your body can induce desperate people to take very dangerous risks with their body. Imagine if breast milk became a commercial enterprise - women could be coerced into taking hormones or antibiotics or supplements to increase the quantity or quality of milk they produce with potentially negative side effects.
Yes we do allow people to sell blood. However donations are heavily regulated and the product is used for life saving measures, not as fancy appetizers.
Congrats to Angerer, who obviously is very skilled in garnering PR for himself. Now let’s hope this doesn’t become a trend.
We can breathe safely now.
I never really understood the whole wine-food pairing concept. I could never remember what went with what and why. Pork tenderloin with a Pinot Gris? OK, if you say so, even after a full semester of wine, I never picked it up.
The only rule I could remember is that you always want to pair fish with a white wine, never red. I think that’s because the thought of red wine and a nice monkfish fillet makes me throw up a little in my mouth. And now scientists have uncovered the reason for this revulsion: iron.
They started their exploration of what was behind the strange aftertaste by asking seven experienced wine tasters to sample red wines and white wines while eating scallops. The panellists were instructed to rate the presence of any fishy aftertaste on a scale of zero to four, with zero indicating no such aftertaste and four indicating an extremely strong one. Over the course of four sessions, they were presented with a grand total of 38 red wines, 26 white ones, 2 sherries, a dessert wine, a port and a Madeira. The drinks were offered in random order, in coded glasses. What Mr Tamura and his colleagues found was that the wines rated with the strongest fishy aftertastes were those with high levels of iron.
So there you have it folks, mystery solved. Never put iron flakes in your fish dish. Now you know.
Some how my spam filter didn’t catch this.
But can you swaddle it?
This almost as disturbing as the fetus shaped cookie cutter I saw for sale at the Crafty Bastards Festival the other week.
photo courtesy of flickr user lorri37
Did you know that a banana peel can remove warts? And splinters? And also shine shooes. Nope, me neither. Turns out that there are many uses for banana peels. They are the swiss army knife of the produce aisle.
photo courtesy of flickr user Orin Zebest
.Ah, New York, you get more absurd every day:
We’re going to throw something out there and see if it sticks.
Tuesday nights. Unlimited champagne. Sabered open for you. In a bathtub on wheels. By a midget dressed as a pirate.
Let’s just let that marinate for a minute.
Welcome to Champagne Tuesdays at Superdive, a new bastion of cultural elitism and intellectual camaraderie, debuting tomorrow in your favorite beer-scented pit of depravity in the East Village.
Just from watching this commercial.
Cause what says “Manly Man” more than a big pat of butter on your burger? (H/T So Good)
The Washington Post art critic interviews Jose Andres, owner of the Mini Bar in DC. For those who are not familiar with the DC restaurant scene, Mini Bar is the chef’s table at Atlantico, and they are probably the hardest seats to get in the city. And my dream date destination. Sadly, very heavy on the word DREAM.
Would you feel clean, fresh feeling after hosing down with bacon soap? To each his own. (via MenKnowPause)
Addiction is bad. Crack, coke, meth, whatever the vice may be, people can do unbelievably stupid things to support a habit. Apparently for one South African man that vice is cheese:
Police Captain Shooz Magudulela said Gumede was then linked to 16 other cases of housebreaking.
He said that Gumede broke into houses between 7.30am and 5pm.
Once he had broken into the house he would eat the cheese before taking the valuables.
Can’t say I blame him.
When you’re in your teenage years, you don’t always realize the cultural and political implications of the art and music around you. Looking back, I had no idea how far head of their time The Presidents of the United States were. Both with their social commentary on our modern food system, they sing:
Movin to the country Im gonna eat a lot of peaches
Peaches come from a can they were put there by a man
In a factory downtown
As they are surrounded by trees sprouting cans of peaches. And they fight NINJAS. How awesome is that?
When will their reign of terror end? (Via Bakerella)
