June 11, 2010
There are just some dishes that I know I’ll never attempt making. For example, too much can go wrong while making lasagna. Just a couple of weeks ago, I tried making those delicious peanut butter cookies with the chocolate kisses in the center.
I could not find any baking soda for the life of me in my house. Instead of taking a trip to the supermarket, I decided to rummage around and try to find something to substitute it for. Now I’m still not sure what it was, but there was a plastic container at the back of the cabinet. It had a whole bunch of white powder in it. Tasting it was out of the question. I figured it had to be either baking soda or powder. I crossed my fingers and silently prayed that it would the former, and went for it.
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April 12, 2010
Last night I stayed in with my boyfriend and watched the very well-reviewed film, “Up in the Air.” Filled with humor and emotion that wasn’t too outrageous, and led by some fab actors, I have to admit that it’s definitely one of the best films I’ve seen so far in 2010. Even though the film really has nothing to do with cooking, I got to thinking about a particular kind of food. The wonderful cuisine served on an airplane. Note my sarcasm.
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July 11, 2007
Trapped on some Godforsaken island or alone in a rainforest or high up in the mountains, I would absolutely eat things normally considered distasteful; bugs, leaves, human beings. But I sincerely doubt I’d get a taste for whatever desperation and my stomach conspired to make me eat.
So with that in mind, why on earth are people willingly chowing down on Hakarl? You’d think a dish discovered due to starvation so profound it made a guy dig up a shark he’d buried on the beach four months prior wouldn’t exactly catch on, especially given that it makes the uninitiated gag due to its ammonia content. But then according to locals it’s the aftertaste you’re going for, and it’s more of a Fear Factor-style test of fortitude (to be consumed with a shot of “Black Death” Brennivin, natch) than a daily necessity.
But then you’ve got Casu marzu. A delicacy from Sardinia, Italy, casu marzu is literally “rotten cheese,” though it’s colloquially known as “maggot cheese.” Mainly because there are cheese fly larvae inside it. Scoop out a bit of the viscous goo and you’ll see white, near-translucent worms just chowing away, havin’ a party. I can easily imagine the desperation that forced some poor farmer to eat a cheese loaf so old it was actually leaking, but c’mon, how can people still eat it with gusto now? The government rather sensibly banned sale of the stuff, but it continues to fetch a high price on the black market.
I know, I know, regional delicacies and all, but I still have yet to try chitlins, much less rotting shark or cheese.
-Jim out, wondering what on this list he would actually contemplate eating
June 13, 2007
Some woman from a health nut’s nightmares has created bacon vodka.
The thread originally appeared on 4chan’s Food and Cooking board, but was deleted before its madness could reach the rest of the internet, where it would undoubtedly harness man’s collective desires to 1) combine things that should not be combined and 2) harm his liver and his heart simultaneously.
It has since been archived in Google Docs. Enter to see pictures of the entire process and the reaction of 4chan’s forum, but be warned: the language on the site is not safe for work, and the content is not safe for the human mind itself.