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Some of the best writing on the Web - bar none - is done by Gregg Easterbrook over at NFL.com. His Tuesday Morning Quarterback column is a great weekly round-up for football lovers, but Easterbrook also throws in non-pigskin nuggets of arcane news that are fun to devour. Sometimes they stray to the world of food:
So Larry, You Drank So Much of the Exquisite Rare Whiskey That You Can’t Remember How It Tasted?
Recently, a British businessman paid £32,000—about $58,000 at the time—for a bottle of Dalmore 62, a rare Scotch that dates to 1868 and is considered the world’s finest whiskey. The businessman and a friend proceeded to drink the entire contents at a hotel bar, taking along the empty bottle as a memento.
The man who’s given credit for inventing light beer has died.
Joseph Owades was 86 years old. His brother said he died Friday of heart failure at his home in Sonoma, Calif.
He worked for several beer companies and ran a consulting firm that helped both Miller and Budweiser develop products.
In addition to light beer, he’s credited with creating the formulas for some well-known brands, including Samuel Adams and Tuborg.
Multiple TV shows, a magazine, cooking products bearing her name.
Rachael Ray is the princess of All Food Media these days.
As such, the inevitable Ray lust is bound to occur. Anything that swirls in her universe glimmers by her reflections, of course.
Jane Greig of the Austin American Statesman, in answering a reader’s query about what stove she uses, writes that Ray cooks on a vintage Chambers range circa 1950, model 90c.
“These stoves are expensive ($2,000 to $6,000 for a working model) and inspire passion among owners,” Greig writes.
She suggests that those who are interested click on over to chamberstoves.net or antiquestoves.com. Contact Elmira Stove Works at (800) 295-8498 or http://www.elmirastoveworks.com for information and dealers.
I told you that I’m crazy for these cupcakes, cousin!
It’s The Chronic of Narnia Rap from Saturday Night Live.
Fo’ shizzle.
The latest news from the world of Coca Cola…
NEW YORK - Coca-Cola Co. (NYSE:KO - news), the world’s No. 1 soft drink company, on Wednesday said it will launch a coffee-infused soft drink called Coca-Cola Blak in various markets around the world in 2006.
Not to be out caffeinated, Pepsi reportedly has been pushing Pepsi Cappuccino in Russia.
Now, if they’ll just make coffee-flavored coffee, we’ll be set.
It ain’t no Chub Puppy, but I have to admit that the Dog-Headed Pork Chop is quite a find:
The item in question is officially called “Smiling Pork Chop Dog,” and in the plethora of weird items for sale on eBay, the online auction site, it has managed to rise in the ranks of the bizarre.
This is no easy feat, considering that the dog head of pork is competing against a shower drain hair clog from New York, a human soul on a bar napkin from Illinois, and a Maryland item simply listed as “a box of smell from my house.”
So far, the month-old pork chop from a Boca Raton Winn-Dixie has drawn a lot of gawkers, but no potential buyers.
“It’s too nice to eat,” Goodman said. “It’s more like art.”
This just in:
LONDON -- Sixty percent of British families end up fighting on Christmas Day because of what they eat and drink, food scientists claim.
Wouldn’t have anything to do with a culture of nasty food and bad teeth, would it?
An awful, heinous (heh, we said “einous") stereotype, you say? Unfair, you say?
This is a nation that loses its royal composure when their butter is too hard or too soft.
I rest my case.
Life Vanilla Yogurt Crunch Whole Grain Oat Cereal.
Fortified with eight essential adjectives, of course.
Honorable mentions: Diet Cherry Vanilla Dr. Pepper; Diet Caffeine-Free A&W Root Beer
Last week, we did the roundup on how cupcakes were coming back into vogue.
One variation on the trend that we missed: Spam cupcakes.
We regret this sin of omission.
To compensate, we hereby reprint the recipe from the Spam Web site:
SPAM CUPCAKES
Ingredients
For Cupcakes:
2 SPAM® Classic (12-ounce) cans
2 eggs slightly beaten
2/3 cup quick cooking oatmeal
3/4 cup milk
For Glaze:
1/3 cup brown sugar
1 teaspoon prepared mustard
2 tablespoons white vinegar
1 tablespoon water
4 cups prepared instant mashed potatoes
Snipped fresh chives for garnish
(15 grams or less of carbs per serving)
Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Directions
Preheat oven to 350°F. For cupcakes, in large bowl, grate SPAM®. Add eggs, oatmeal and milk; mix well. Lightly spray a regular size muffin tin with nonstick cooking spray. Fill each muffin tin two-thirds full with SPAM™ mixture. Using the back of a spoon, lightly press mixture into tins. In small bowl, whisk together the brown sugar, mustard, vinegar and water. Lightly spoon glaze mixture over SPAM™ mixture. Bake for 25-30 minutes or until mixture is set. Meanwhile, prepare 4 cups of instant mashed potatoes. Remove cupcakes from oven. Place oven rack 2-3 inches from heat source and heat broiler. Top each cupcake with potatoes. Return muffin tin to oven. Broil 2-3 minutes or until potatoes are lightly browned. Garnish with fresh chives and serve. Tip: For best results, let cupcakes stand 5 minutes before removing from pan.
Nutrition (per serving)
320 Calories
0 ug Vitamin B12
5 Grams Fat
11 Grams Protein
80 Milligrams Cholesterol
22 Grams Carbohydrates
1,060 Milligrams Sodium
425 IU Vitamin A
0 Milligrams Thiamin
2 Milligrams Iron
0 Milligrams Vitamin B6
0 Milligrams Zinc
Bon Appetit!
If they’re making Gucci ice cube trays, can Fendi Frankfurters be far behind?
Mmmmmmmmmmmm, a bacon-cooking alarm clock.
Nudge me when they invent the Cinnabon I.V. drip, would you?
Some people don’t know when to wake up their Julia Child and put their inner geek to sleep.
Like these Swedes who built a gingerbread computer motherboard.
Unless you can translate the phrase, “I följande text kommer ni att fÃ¥ ta del av resultatet, det vill säga frÃ¥n idé till förverkligande,” then don’t bother clicking for any useful purpose. Just let your mouse stumble around on the page like it’s drunk on egg nog until you click on something that takes you to more photos.
No word if Woody Harrelson or Willie Nelson will be the product spokesmen:
Sent: Tuesday, December 13, 2005 11:23 AM
Subject: BONG SPIRIT Vodka Events in TAMPA
*** MEDIA ALERT *** MEDIA ALERT ***
BONG SPIRIT BRAND VODKA
TO MAKE A SPLASH
AT HALLUCINATION BEFORE CHRISTMAS
Tampa Music Festival in Ybor City on Saturday, December 17th
WHO: Designer and artist Jimi Beach introduces the most delicious, creatively conceived, and daringly packaged designer drink on the market: Bong Spirit brand vodka. This new designer spirit beverage offers a sense of community, cutting-edge design, a shared experience, and a vodka with a silky smooth finish that beats other designer drinks in blind taste tests among liquor connoisseurs and casual drinkers alike.
Bong Water, er Spirit debuts in Miami on Dec. 12 but the promotional tour hits Tampa on Saturday at Masquerade, 1503 E. 7th Ave. in Ybor City
For information, call (813) 247-3319
Willie Drye, author of Storm of the Century: The Labor Day Hurricane of 1935, saw the previous post about the priapic hush puppy and wrote in to defend the honor of the delicious southern delicacy:
Sent: Wednesday, December 07, 2005 5:29 PM
Subject: deformed hush puppies
Hey Jeff:
Hush puppies are a delicacy here in North Carolina. They are not trifles. They are the gestalt-like result of what happens when you take corn meal dough and dunk it in a deep fryer. The result is not to be believed, i.e. the taste of a properly cooked hush puppy makes it hard to believe that it’s just deep-fried cornmeal, i.e., the sum (that is, the taste) is greater than the parts (cornmeal, deep fried), so it’s a gestalt thing. How could such simple fare—deep-fried cornmeal—taste so good? I don’t know. It just does.
Maybe the inventor of the hush puppy was divinely inspired, so maybe the hush puppy is a true miracle. Maybe priests and pastors should start offering hush puppies with communion instead of wafers. If they did, I’d probably show up in church more often.
Some folks down in St. Mark’s, Fla., (Gulf Coast, south of Tallahassee) claim they invented the hush puppy, but I’ve heard stories about Confederate soldiers making a cornmeal batter and then using their bayonets to dunk the batter in sizzling fat, and the result was called sloosh. Maybe sloosh was the ancestor of the hush puppy.
Hush puppies are the perfect accompaniment to North Carolina-style chopped barbecue, which is so good I don’t think there’s a doctor on the planet who could make me stop eating it, I don’t care what my cholesterol count might be.
If that slightly deformed hush puppy had landed on my plate, the only thought that would have flashed through my mind before I popped it into my mouth would have been something like, “Oh, boy! A little extra!”
So I suggest you use that hush puppy the way it was intended to be used and eat it. They’re good even when they’re cold and two or three days old.
Later,
Willie
So noted, Willie. So noted.
Had lunch yesterday at one of my favorite barbecue spots: Jimbo’s Bar-B-Q on Kennedy Boulevard.
I like Jimbo’s because the food is consistently good and the atmosphere is low-key. The service also is very quick, but not rushed.
One of the homespun touches: anyone can help themselves to a bowl of dill pickle chips or some marinated peppers perched on the old Coca-Cola freezer.
Customers at midday range from business lunchers to retirees looking for a bite.
This is pretty typical of the decor in the dining room.
We have a soft spot for pig sculptures.
Chopped pork sandwich platter with beans, fries and cole slaw.
Damn.
We also got a side of hush puppies.
If you looked at this one just right, it resembled a sombrero.
If you looked at it another way...
...it looked like something completely different.
And given our penchant for appreciating food with weird deformities, we had to bring this puppy back to the office.
Our co-workers were mightily amused, if not downright impressed. But then admiration grew to repulsion as the shape became more recognizable.
Sensing a growing repulsion, we did our best to clean up our act by shooting a forced-perspective photo that made it look like Rommie was wearing a hush-puppy sombrero.
Our ruse was not convincing.
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