Helder made me my first-ever non-canned sardines. Sprinkled with coarse salt, then grilled over charcoal and served with parsley and stuff. Salty and smokey and totally yummers.
The Boston Molasses Disaster, also known as the Great Molasses Flood and the Great Boston Molasses Tragedy, occurred on January 15, 1919, in the North End neighborhood of Boston, Massachusetts in the United States. A large molasses tank burst, and a wave of molasses rushed through the streets at an estimated 35 mph (56 km/h), killing 21 and injuring 150. The event has entered local folklore, and residents claim that on hot summer days, the area still smells of molasses.
More here; via AskMeFi.
This is why you’re fat. A website with really ridiculous photos of fatty foods. Bacon and/or batter play starring roles on most of these dishes:
So far the fatties are totally winning. A butter-drenched cheesy bacon corn muffin kicks the ass of steamed tempeh loaf so damn hard.
Viktor: Here’s a good article on Hamas [link]
Gord: I thought you said hummus. Really.
Viktor: I said it was a good article by Bobbie Ganoush
Me: Oh peas.
Lily: Merguez is you guyz could be at this all night.
Viktor: I’m tzatzinking you’re right.
Rob: This thread is so funny I almost falafel my chair.
Lily: Olive punning with you guys. Does Hummus practice Is-lamb?
Hanna: Wow. This is really pita-full.
Me: Not funny guys. There’s a schwarma going on right now.
Schmaltz is rendered goose or chicken fat used in Yiddish, German and Polish cuisine. You can grease a frying pan with it, spread it on toast like butter, mix it with matzo crumbs for matzo balls, melt it and pour it on salad as a dressing (!), or use it to make chopped liver (WHAT AM I) which is basically liver pate.
We think of foie gras as being French, but in its earliest form, it originated when Jews migrated to Eastern Europe from the Middle East or Mediterranean. They couldn’t rely on butter or lard as a cooking fat, since it isn’t kosher to mix dairy & meat, nor eat pork period. And in Europe, they couldn’t find the olive or sesame oil they’d used in the Middle East. So they fattened up their geese, rendered the fat, and it became their substitute for butter and olive oil. Mmmmmm….?
Some restaurants (notably Sammy’s Roumanian in NYC) offer schmaltz as a table condiment.
My friend Kelly My friend Kell’s friend’s friend’s friend ate there recently and said it was scrumptious, and if you know me at all, you know I love me some fatty food. Totally gonna dip into the schmaltz next time I’m in NYC.
Schmaltzy photo by Eve from Garden of Eating.
This would be the greatest SuperBowl party snack ever.
58 Twinkies, a pound of Guacamole, a bag each of Nachos, Doritos, Cheetos, and Chex Mix, and other assorted American treats, totalling 24,374 calories and 1,285 grams of fat. All for only $86. Wow. They even made a blimp.
It’s important to lay down some paper towels, so that no food comes in contact with your disgusting table top. (Because if you’re a person who makes this, you definitely have a disgusting table top.)
Sometimes I don’t think I do enough fun stuff. I need to make more fun. By which I mean “bacon”. Via.
Tomorrow my friend is having an inauguration lunch and we’re gonna have cornbread and chili and oreos and we’re gonna freak out, hurray!
So, you know how regular apples are nice and shiny, but organic ones aren’t? Well. There’s a product called Apple Lustr, and it or something like it gets sprayed on apples to make ‘em so shiny and waxy and yummy looking. Here’s some info from the product information the company distributes. Note that this isn’t written by hippies who fertilize their gardens with their own pee and eat their placentas and weird stuff like that. This is released by the company who’s trying to sell the product.
“If swallowed, this material may cause digestive tract irritation and central nervous system effects such as headache, dizziness, nausea, drowsiness, and, in severe exposures, loss of consciousness.”
Oh, thanks for letting me know. I’ll be sure not to swallow my apples.