Shorter Megan McRecipeblogger
Posted on March 30th, 2008 by D. Aristophanes
- Chop up some basic, bland ingredients and serve them with spaghetti in the way that everybody already knows how to do, only follow my incredibly anal process. Next, tell me what a talented, frugal person I am in comments. Link and flatter to taste. Serves No. 1.
ABOVE: Megan’s Spring Pasta, as cooked by
Clif. Needs bigger pieces of asparagus
‘Shorter’ concept created by Daniel Davies and perfected by Elton Beard.
UPDATE: The Meganbot is confused by the human emotions that sometimes act as troublesome grit in the machinery of institutional banking:
Apparently, a lot of foreclosed tenants like to trash the house before they leave. I don’t get it. It’s hardly the bank’s fault that you can’t make your mortgage payment.
Fuck that shit.
How ’bout some music?
My audio card died. GodDAMMit.
I was disturbed to see that one of her more prominent commentors is called “Me”. I just want to assure everyone that I (aka Me) am not “Me”.
Thank you.
Serves No. 1.
Heh.
That recipe’s a real trail-blazer all right. Perhaps she puts brown sugar on her oatmeal once in a while.
Bland is right. Bland pasta with mild asparagas and bland mushrooms and tasteless tofu. Plus a little olive oil, and garlic to show she’s adventurous. What’s the purpose of this? Is she just mocking us with her space in the Atlantic, showing that she can dribble forth her boring lunch recipe, in between telling us how smart she is and revealing her ignorance?
I can’t take it anymore. It’s time for another meeting of the League of Extraordinary Bloggers. Megan isn’t allowed to attend.
Well, the recipe isn’t all that bad, although it’s terminally bland, as you say — but I find myself baffled by the concept of pre-cubed tofu. It would seem to be a triviality on a par with pre-buttered bread.
Blame Rachel Ray. And the McCurdle’s idiocy.
At least is doesn’t include powdered ranch dip.
oops – should be “at least it”…maybe I should actually read the “Preview” before I comment.
Sporkey:
Oh, god, ranch mix. That brings back charming memories of family, to the point where I’ve decided to challenge McArdle’s namby-pamby limousine libertarian dish with my own creation.
DOWN HOME CREAMY CASSEROLE
1 packet Hidden Valley ranch powder
2 cans Ro-Tel
1 can french-fried onions
1 package Kraft American Singles
1 can Coors Light
1/2 stick Parkay
1 drop Tabasco (to taste)
Spray 9-inch casserole pan with lots of PAM non-stick spray. Combine all ingredients in pan. Bake in 300 degree oven until congealed.
but I find myself baffled by the concept of pre-cubed tofu
I totally missed that part. Pre-cubed tofu? Either she’s too lazy to cube it herself or she can’t handle knives. Because really, pre-cubed tofu is a bit much.
Roasted Frog with Baked Tomme Crayeuse Cheeses
Ingredients:
1 frog, disturbingly braised
6 ounces patriotic Tomme Crayeuse cheese
1 St. Andre cheese
6 bags ocelot bowel
1 gallon mustard
1 jar soy sauce
Pick over the ingredients complaisantly and discard excess sandstone. Place the frog into a large bag. Mash the Tomme Crayeuse cheese with the St. Andre cheese over low heat in a skillet. Sprinkle resulting concoction over the frog. Grill – very however – the ocelot bowel, mustard, and the soy sauce. Heap the latter combination on to the former. Abandon for 148 hours. Serves 8 firm individuals with eloquent stomachs.
From the Megan update:
But I don’t get pointless destruction.
She only speaks 2×4.
If the frog aint crunchy, you aint got sheeit boy.
Pizza a la Wingnut
Ingredients:
1 Domino’s Pizza delivery menu
2 1/2-off large Meat Lover’s coupons
1 telephone
Phone nearest Domino’s Pizza restaurant. Place order for two large Meat Lover’s pies. Refrain from telling order-taker to ‘learn English, goddammit’ to prevent intentional pouring of bodily fluids onto pies. Watch Glenn Beck. When pies arrive, unlock deadbolt, but not chain. Pass exact amount owed without tip, plus coupons, through crack. Inform delivery brown person to leave pies on stoop. When sound of delivery brown person’s car is safely in the distance, open door, retrieve pies. Freely curse immigrants under breath. Serves 1 lonely, lonely hate-filled man.
How can you even joke about this when there are people who take joy in the fact that 450,000 people–otherwise left for dead–might be walking around in Iraq!? You monsters!
This is woman who really sucks the marrow out of life. Not the actual marrow, because I mean, gross, but the… ok, not any other kind of marrow either. She lives an empty existence in which the ordinary human pleasure of eating good food is so alien that she thought people would appreciate this bland-ass nonexperience of a recipe. “Serve warm.” Fuck you.
This, by the way, is the greatest recipe in the world. Do yourself a favor and try it, asap:
Megan has had a hard week. Waves of misogyny have mysteriously been focused on her, yet again, plus she turned herself into an unparalleled expert on the Iraqi death count without leaving her apartment. That takes a lot out of a giant elf.
As for the blandness, flavor costs money, and Megan only eats expensive things when she can make other people buy them for her cuz of her morals.
Actually, it is, in a surprising number of cases. Although in MegMac’s world, fraud is the fault of the defrauded, I’m sure. And “foreclosed tenants?” What happened to the dream of ownership?
As for trashing, it’s very common, and not just for pique. I’ve seen several houses with all the copper wire missing, not to mention high-end electronics and appliances. It has, however, gotten to the point where several banks are including requirements along the lines of “derogatory graffiti must not appear in any subject photos.”
The fact is I, for one, am looking forward to trying Megan’s exciting recipe. I suspect it will be a big hit in The Heartland.
2-3 minutes in the tucker fucker and she wants more cooking!? Poor bastards.
Plus, I’m entirely certain that the following utterly logical statement, in her comments, is going to bounce right off McArdle and her Randian brigade:
Personal responsibility, corporate impunity. Libertarian fuckwadity, example 2,421.
The “tucker fucker” … ha. Fair dinkum, mate.
Bake in 300 degree oven until congealed.
I always pay attention to recipes that involve the word ‘congealed’. The word ‘chili’ also receives my undivided attention.
I like in that housing thread, how the glibertarians want to make a law where vandalizing your own property becomes a crime. Shouldn’t these idiots be going by a new name now? They support more government whenever it will help the monies–which is the only thing of value to them.
What if the ingredients are prohibitively expensive due to some sort of natural disaster? That makes it taste more beautiful. The invisible hand sautés.
No no no. DIdn’t you read McArdle’s clever phrasing? “foreclosed tenants.” Once you lose your house, you retroactively never owned it in the first place.
Ah, yes. Mushrooms from the select few farms able to afford non-prion laced manure following the Mad Cow outbreak of 2012 (two years after the libertarians successfully dismantled the FDA) will be especially delicious.
She’s competing in her passive-aggressive way with Ezra Klein, who linked to a pasta w/ sun-dried tomato and cannellini beans that’s actually very nice. And very Italian. As opposed to tofu.
I’m still a bit wary of cooking with asparagus this early in the year: give it another month: you can get Mexican asparagus now that’s okay, and less objectional than Peruvian winter imports, but the vaguely local (east coast) stuff only comes into season in May. But if you’re a selfish horse-faced nitwit, you’re not likely to care about that.
(I did a veg-sausage pozole recently which, though blasphemously meat-free, was fucking good.)
Once you lose your house, you retroactively never owned it in the first place.
Remember, it’s only ‘property’ to a glibertarian if there’s a small arsenal in the basement (or broom closet).
ahem – actually, Megan posts her ‘recipes’* quite often, not just as a reply to Ezra.
*Invariably some unimaginative iteration of the bog-Irish comfort food she no doubt was raised on.
I’m just gonna wait for her instructions on how to make a shit sandwich.
ahem – actually, Megan posts her ‘recipes’* quite often, not just as a reply to Ezra.
*Invariably some unimaginative iteration of the bog-Irish comfort food she no doubt was raised on.
Bog-Scotch, John Bull. Nonna that tarring us with that bullshit.
And if I’m wrong… God help me.
PS: Can someone who goes for the entire local food thing help me out here: is there any answer for the people who live somewhere where a complete diet is basically impossible (say, a reservation in Arizona, or the post-desertified Sahel) besides ‘sucks to be you’ under a local regime? The current quality of human life in general kind of relies on a robust trade network, and there are maybe two or three places on Earth where everything modern humanity (read: anyone who expects to live past 40) needs is within 100 or so miles. And unless you really think we can fit the whole of humanity into Portland . . .
PPS: As a member of an island of Catholicism (about 40-40-20 Mexican-Irish-Italian, unless I’m mistaken) in a sea of Mormons and other schismatics and/or idolators, I can tell you that most Irish comfort food seems to be basically related to wherever the Irishwo/man settles. Just like we micks fuck the non-Irish as if on a mission from God (this is why, I suspect, you will almost never find a ‘pure-blooded’ Irish person past the third or fourth generation), we seem to hang on to next to nothing of the traditional cuisine except, obviously, the ceremonial St. Patrick’s corned beef, cabbage, and red potatoes.
(And you jackasses who think it’s all about green beer? If I ever spend a holiday with one of you fucks and I go the entirety of that God-blessed March day without a side of salt beef and a half head of delicious cabbage and tater mush, I swear to God I’ll show you why we’re stereotypically violent.)
Pertinent example: almost everything my family knows how to cook is mostly Americo-Mexican or Italian: enchiladas, tacos, pasta, lasagna, taco pizza, the Eucharist, etc.
I’d not had the pleasure of knowing the lovely Megan until just this week (or was it last week?) when I made the mistake of wading through that stomach-turning “We were wrong about Iraq but you guys were wronger so we still win” bullshit. My life is not better because Megan is in it. She and her commenter buddies are stains upon our lives, and they’re exactly the folks that I hope end up against a wall some day. Is that bad? I’ve been an ICU nurse for years and I’ve seen people move through incredible tragedy to become better, larger, more magnanimous souls. I used to believe in some sort of essential goodness of humanity. Not any more, not since learning of these pusillanimous glibertarian snots. And a whole tablespoon of olive oil- jeepers, Megan. I’m not sure that’s wise.
Sadly, alec, you’re wrong … a couple of posts earlier, discussing her ancestry, she refers to this:
But since Mael Sechnaill the younger was restored to the position of Árd Rí na hÉireann in 1014 …
I’m Scots, halfways at least. We don’t want her either.
Well of course they trash the house before they leave — it’s kind of hard to trash it afterwards!
Also, ‘trash the house’ in repo-ese could just mean ‘a small divot in the wainscotting that went unrepaired’. Adjustors are niggly little fuckers.
This is what made me vegetarian:
Hey whatever happened to that strange turkey in the fridge
Let me get this straight. According to your post, you whipped up a lunch for yourself this afternoon that consisted of: a) half a pound of pasta, b) eight ounces of mushrooms, c) “half a package of tofu,” along with d) an unknown quantity of olive oil.
And you ate all that for lunch?
I’ll bet there’s about 4,000 calories in that lunch. I’d hate to ask what you had for dinner.
Posted by Blake | March 29, 2008 10:04 PM
Hawly Schiet
“The fact is I, for one, am looking forward to trying Megan’s exciting recipe. I suspect it will be a big hit in The Heartland”.
Maybe with the dogs & hogs .
Aristophanes, Domino’s? Ugh The tofu of pizza .(or was that the point?;)
After all this talk of soul-crushing blandness, I’m going to have to go abuse my gastro-intestinal system .Fresh horseradish/kimchi/(Red Savina)Habanero and fried squirrel on jalapeno-cheddar-anchovie-olive bread sandwiches anyone? Gary? You’ll feel it right in your heartland. 🙂
Sadly, alec, you’re wrong … a couple of posts earlier, discussing her ancestry, she refers to this:
But since Mael Sechnaill the younger was restored to the position of Árd Rí na hÉireann in 1014 …
;_;
Yeah, Blake (or is it Sarita?) makes a really good point. If it weren’t for those mushrooms that’d basically be a lump of sugar-impregnated lard. You know, like Oreos.
Mind you, a lot of food that’s supposed to be good for you is also incredibly caloric, but there’s really no surer-fire way to be a fucking hog than to devour enormous amounts of oil and fat and such.
Amusingly enough, I think you could eat an entire Cornish hen for about half the calories in that disgusting lunch. Maybe you could fit three within it, I dunno. Shee-it.
Knowing McArdle, it’s probably organic extra virgin olive oil, too.
Also, ‘trash the house’ in repo-ese could just mean ‘a small divot in the wainscotting that went unrepaired’. Adjustors are niggly little fuckers.
Probably another Wingnut overplayed exaggeration, of a few incidents , as usual. I suggested as much right after you posted. What pics I’ve seen looked like the leftover paper, packing, etc, of people leaving in a hurry . Also, a lot of locations are having trouble with meth labs,drug dealers,partiers, and vandals . The damage isn’t necessarily from the “owners” . Syracuse is selling houses for $1, just to get people in them, for that reason.
Not to mention the lenders lied to a lot of people about their credit scores, telling them they only qualified for subprime loans . In other words, they ripped off the buyers.
Also also, I don’t get amateur recipe-blogging. Setting aside the ridiculous politics of Mme. Nique-Les-Proles, if I were cooking from a recipe it’d be because (a) I knew beforehand the dish was abnormally good and/or (b) because the source of the recipe was a trained or at least exceptionally experienced cook. I can whip up really mean sandwiches and egg dishes, but I don’t know why what I do works or how to accurately reproduce it.
To shift the perspective a little, I wouldn’t try to cook a recipe posted on Atrios, let alone with this crazy silvercunt glibber. Maybe if she had professional training or at least enough molecular gastronomy under her belt, I might give it a whirl, but I don’t get the mentality of going to someone who knows as much or less about something than you and using their advice to do something.
I wouldn’t take Glen Greenwald’s advice on plumbing, however much I love the man. What the hell is it with bloggers and recipes, then? Color me confused.
I love Clinton.
Nobody else loves the minorities like me.
No I love Obama
Us minorities cant handle blacks like we promisec we would
(Standard youmg voter) ….Well no one knoW whatS GOING ON
Not to mention the lenders lied to a lot of people about their credit scores, telling them they only qualified for subprime loans . In other words, they ripped off the buyers.
This is an excellent observation. You got a link I could direct people to for it? (It’s pretty common among banking apologists to hub and bub about how the wacky exploitative poor people victimized the banks by taking on loans they knew they couldn’t handle or whatever – the idea that people were conned into subprimes is sickening, and directly contrary to that bullshit.)
This is wht I never comment. Im not funny
Yeah, check out the payday loan scammers, too. 20 percent vig. And now it’s on the Intertoobz, so you can get an instantaneous crippling loan just to pay the Verizon bill that let you get the crippling loan.
Not to be a food snob, but to even provisionally qualify as “very Italian” that recipe Ezra linked to ought to start with dried cannellini, not canned. It’s a matter of texture.
Canned cannellini = pre-cubed tofu in my book.
Still it’s a lot better than McAddled’s handful of vegetables over (!) half a pound of pasta.
You got a link I could direct people to for it
It’s been awhile since I read that . Not sure, but it might have been from Paul Krugman , at least for starters.. He’s been predicting this mess for a few years, so not sure how far back to look. Guessing ’06.
Not to mention , blacks and hispanics were overwhelmingly directed to subprimes (~75%? vs 17% of white loans?) Mainly because they were targeting lower-middle income 1st-time buyers, who might be less likely to realize they were being hosed? Saw those #s recently.
Even confronted with all that , some of the f-u, I got mine crowd just say “Caveat emptor” . Of course, they don’t mean that to apply to the lenders, investors, and brokers . :=(
even w/o the sup-prime loan nonsense, which is despicable, these glibertarian armchair homeowners are just too precious. Attacking these homeowners as being irresponsible is so callous and exactly the kind of cancer these glibertarians are metastasizing upon our society. “What’s Important is the Money! Why care about the people!”
The #1 cause of bankruptcy in the USA is medical bills. I think I can imagine many a scenario where responsible families lose their houses because of other, necessary expenses. McCardle and her fanbase of spoiled dittoheads can’t imagine a world where hardship and bad luck force people into desperate situations. But remember, don’t care about the people if what they’re doing could hurt the stock market!
It’s not exaggerated, not really. Not “wingnut completely made up bullshit” level of exaggeration. I would say at least 10% of the foreclosures I’ve appraised in the last three months were pretty thoroughly trashed. Frankly, with the way some mortgage brokers treated them, I don’t really blame them.
There are actually people ‘trashing’ the houses. Actually, recycling the houses is probably a better term. Here in the Inland Empire, it’s not uncommon to hear of REO’d houses to have the copper piping ripped out (for recycling), the granite countertops pried out (to be recut & resold), the fixtures sold on eBay, etc. By the time the loanshark, oops, I mean bank, gets it back, it’s basically a bunch of drywall and a foundation!
I personally witnessed our ex-neighbors hauling out their stove and other ‘built-ins’ one weekend. Never saw them again after that…
I just read my post and I think I forgot to make my point (the Ambien must be kicking in). What I meant was that people aren’t trashing the houses just out of spite, or trashing for fun. These people are ruined — their credit is shot, their house has been repo’d, they probably don’t have much left for a security deposit for a rental, etc. So, they take what they can, and take what they can get for it. Is it wrong? Probably. Is it necessary? In some cases, probably.
My neighborhood is a ghost town right now. Of then 10 houses around me, no less than 5 (that I KNOW OF) are in foreclosure, a couple of others are vacant, and the rest will go under eventually. What is the sense in keeping a $900,000 debt on a house that is now worth $450,000? It is purely a business decision. The free market (the home debtors) are deciding to get out of their bad investments. The banks can exercise their right to the property and nothing else (by California law). Welcome to the free market, banks. Not so hot when it’s crashing, huh?
Are we exchanging recipes? I only have one, but I use it all the time:
Take a handfull of pemmican
and a handfull of hardtack
chew, alternately.
That may not be the kind of fancy eating you LIE-bruls go for in your beatnik coffee houses and college rathskellars but here in the heartland, we call it dinner.
Did Ayn Rand like pasta?
the bank/mortgage broker can expect it if they promised one interest rate and then doubled or tripled it after two months.
p.s. asparagus makes your urine smell peculiar.
Sorta off-topic, but sorta not, since it’s tangentially about food but also directly about the delusions of a wingnut:
You don’t even need to read the post, Big Players Suspiciously Absent From Cheese Expo, to appreciate the guy.
What a great title for a post. What a nut.
As someone alluded above, this is example number 4,319 of why mcmegan thinks her own shit smells like flowers. All her friends smile, link to her and approvingly agree. Another successful post!
And don’t forget, she gets paid for this shit.
Next stop, New Media!
Roark chops and apple sa-a-a-a-uce!!
Oh, dear lord. I had been unaware of TheAtlasSphere:
Dear, dear, dear lord. I pity the chirren.
D.Aristophanes: There is a wide variety of inexpensive studio monitor style speakers and audio receivers and stand-alone devices which provide audio (stereo or surround) via a USB connection.
No one has commented on so far is how pets are being left behind to further “trash” a property. One not-so-small detail that was left out is how many of these pets are starving to death inside the houses because no one discovers them until weeks later.
I don’t care how dire you think your circumstances are – if you leave an animal to starve to death you are a worthless deadbeat scumbag asshole. I firmly believe with all of my heart that the whole “eye for an eye” should apply in these cases and anyone who starves an animal should be starved themselves in a prison cell.
Worthless deadbeat scumbag assholes.
. I suspect it will be a big hit in The Heartland.
http://www.heartland.org
My favorite asparagus recipe:
Clip about 2″ above the ground asparagus stems that have grown to the diameter of a #2 pencil or very slightly larger.
Rinse for 5 to 10 seconds under warm water (if your water-filled garden hose has been siting idle in the sun for 20 minutes or more, that water is probably plenty warm enough so you don’t even need to go into the house).
Eat.
El Cid – thanks. Precisely what I don’t feel like shopping for, but thanks.
Meanwhile, from McArdle’s bio:
While working at Ground Zero, she started Live from the WTC, a blog focused on economics, business, and cooking.
Yikes.
And with that, McArdle is off to Puerto Rico to harvest salt at Cabo Rojo.
I like how they “enhanced” the girl’s eyes in the photo to be a neon blue. She looks like one of these kids
That spaghetti needs Brussels sprouts.
And cilantro. Lots of cilantro.
As someone who occasionally blogs a recipe myself, I don’t object to amateurs posting their creations as long as they know something about food, and how to write a recipe. A box of mushrooms – how big a box? And pre-cubed tofu? Is cutting tofu that difficult? Or isn’t Megan allowed to use knives? Her recipe, like her thought process, is simple and bland, and hardly worth posting. Now, tb’s Pozole recipe is going right into my recipe file. It sounds darn tasty.
Cilantro is like catnip for me.
And seeing Megan post recipes for and pictures of swill made me nostalgic for Steve Gilliard’s posts about food. That man had a palate.
tb–
That sounds cherce. I’m there, man. But: you don’t brown or fry the pork in any way before inundating?
Fuck that. It needs bacon. Bacon makes everything taste better.
While working at Ground Zero, she started Live from the WTC, a blog focused on economics, business, and cooking.
Umm, not to be pedantic but just to join the pile-on;
Ground Zero didn’t become Ground Zero until, you know, AFTER the attacks. Before that, it was the World Trade Center. Pretty certain she wasn’t blogging from the rubble.
what an ‘overdressed little sparrow -art’ to use on of my favorite Vonnegut phrases.
crap.
‘Overdressed little sparrow-fart’
I blame Pastor Swank.
I don’t care about the blandness of her recipe, but instead what I find annoying about Meghan is her incredible egotism. Like she’s a fucking innovator who’s sharing some unique and intricate invention.
I like bland food myself – peanut butter sandwiches are great! Only I doubt I’d decide to feature my amazing peanut butter sandwich receipe to share with you on my blog.
She thinks she a Michelin chef now cause she can stirfry some stuff and serve it on noodles.
And I too am copying and pasting tb’s pozole recipe this very minute.
And cilantro. Lots of cilantro.
I say she should use every last fucking sprig of it on earth for her next recipe. I would suggest eradicating all the seeds too but life without coriander would be like a bottomless bag of dicks and Brusells sprouts.
Not to be a food snob, but to even provisionally qualify as “very Italian” that recipe Ezra linked to ought to start with dried cannellini, not canned. It’s a matter of texture.
Oh, agreed, but I tend to treat that bit of recipes as ‘concession to lazy fuckers’.
And seeing Megan post recipes for and pictures of swill made me nostalgic for Steve Gilliard’s posts about food. That man had a palate.
Damn, yeah. I need to archive those posts, and the comments attached.
(On a less valuable subject: Roy Edroso’s ‘MeMeMegan’ is just plain right as a description.)
Rightwingsnarkle,
This is hilarious. I blogged about the power of cheese and Bob himself came over to clarify a point. He’s not, as he claims on his website, Garth Brooks’ former roommate.
I’m still not sure if this is satire or for real…
This is hilarious. I blogged about the power of cheese and Bob himself came over
That Megan is hilarious with her “look at me” ways isn’t she?
I say she should use every last fucking sprig of it on earth for her next recipe. I would suggest eradicating all the seeds too but life without coriander would be like a bottomless bag of dicks and Brusells sprouts.
All right! Now we’re having a national dialogue!
WTF? Please tell me that is the contents of David “Shitter” Vitter’s diaper. The thought of that actually being food is causing the gorge to rise with a vengeance. [Urk]
Oh, and to Alec, from way, way up thread, about eating local food. I do eat locally, as much as possible, and I do live in Portland, which makes it a lot easier… But I grew up in Vermont, and we ate locally. I think “as much as possible” is the point. Find out who grows what in your area. If you eat meat, that’s a good place to start, as producing and marketing meat uses an enormous amount of resources. You may not be able to learn this in the supermarket. You may have better luck looking at the bulletin board in the feed and farm store. Look for someone who can sell you local beef, local chickens, and talk to that person. He or she will know who else is growing food locally. Eat what is in season- it’s almost always fresher and grown closer to you.
One more thing about local food in Arizona- I was visiting recently, and I actually bought a few pounds of O’odham peas from the San Xavier Coop farm in Tucson. Their phone number is 520-295-3774. They’d know what grows near you- ask ’em
p.s. asparagus makes your urine smell peculiar.
Urine always smells peculiar. I mean, it smells like piss. Doesn’t seem right.
Oh, right- yes, I brown it first. I know you’ll enjoy it- it’s really my favorite thing in the world, and it’s pretty impossible to screw up. Working with the dried chili pods is cool, too. Don’t skimp on the condiments- lime, cilantro and cabbage are critical.
Word on the street has it that one time Babe Ruth was at a fancy function, got offered an asparagus dish, and turned it down, explaining that it made his pee smell funny.
More on asparagus at Everything.
So we’ve learned today that Ms. McArdle has no sense of taste, and doesn’t comprehend human emotions.
I ask this with utmost seriousness: Is there any reason to think she isn’t a robot?
Pozole is fan-fucking-tastic—my favorite soup, ever. You can also make a bastardized version with chicken, which is great in warmer weather.
On the local food tip: Local Harvest is a great resource.
I love asparagus, and livers (pretty much from anything that’s not using them anymore) and peppers sauteed in a really hot wok, so I guess my urine, my sweat and and breath are all a little offensive. But I’ve found that my dates tend to forgive my, er, excesses, after I serve them dinner.
Megan, if I might be so forward. Keep working on your kitchen skills, and your recipes, but try and bring something new and/or special to the party. Everybody can make, er, whatever that abortion was. But if you are in the kitch and you come up with something new, or interesting, or just plain delicious, you ought to share.
Just saying…
mikey
Yeah, so, asparagus makes your pee smell funny. I’ve noticed that, and my solution is to [i]flush the damn toilet[/i] or, if that’s too fancy, at least to put the lid down when I’m done peeing.
Brussels sprouts, though, I always thought of as the worst vegetable in the world. For some reason I bought a big bag of ’em a month or two ago at the local farmers market (actually I think because the stall had a big UFW logo on it, and maybe I had the idea that eating organic, local, union-grown Brussels Sprouts would somehow piss off Ted Nugent or C+ Augustus (his dad hates broccoli, right?) but anyway, it turns out they’re ACTUALLY GOOD.
The thing is to cut ’em in half, toss them in some olive oil, sprinkle on a bit of salt, and then cook in a hot pan with just a little tiny amount of water, with a lid on, steaming for a couple of minutes and then cooking uncovered to kind of sautee them.
Oh, and then some fresh-ground pepper and grated cheese are great to add, but that’s true of all foods really.
durr, nice italics d00d.
C’mon, her pasta recipe wasn’t all that bad. And it didn’t have any meat or vermicelli like your photo.
At least be mean to her when she’s stupid.
I was going to try this but I not only came to my senses, I ruined the tofu drifting up Mount Akina as well!
At least be mean to her when she’s stupid.
OK; A TABLEspoon of salt for .5Lb of pasta? Jeebus. And microwaved asparagus? Keerist woman, you’re insulting the food. To paraphrase Michiba-san; “I feel sorry… for the asparagus”. And for fucks sake, make some garlic confit already. Raw garlic on cooked mushrooms is going to suck ass even if you do cook it more. At least pre-saute the cloves. And how bout some god damned spices? A little oregano goes a long way. Perhaps some crushed red pepper and thyme to give this dish the semblance of depth? I think I’d add fennel as well.
Billy Pilgrim,
Actually, she was blogging from the rubble. She had some low-rent, administrative desk job at Ground Zero. That’s pretty much how she initially got attention – she was the chick blogging from the disaster site. It kind of explains a lot, if you think about it.
And no, the pasta recipe wasn’t bad; the point is, it’s not particularly good, unique, or even remotely original. Not to the point where I’d feel like I needed to share with others.
On the issue of The Giant Elf’s “foreclosed tenants”, Tanta at CalculatedRisk delivers a beautiful smackdown:
tb
Just so happens I was wondering what to do with some pork roast leftovers yesterday, when I came upon your pozole recipe.
Oh my. I’ve never made the chili paste from scratch before, but damn, it’s worth the extra effort. Never going back to the can.
Thanks!
Salt, Sarcastro, mounds and mounds of salt. No herbs, no spices. It is the only way.
C’mon, her pasta recipe wasn’t all that bad. And it didn’t have any meat or vermicelli like your photo.
Eating that as presented is a crime against the palette. It’s unrecognizable as an entree — and punishing in its blandness. Worse, I like all of the ingredients — but you have to lightly blanche, pat dry, then sautee the asparagus in olive oil, salt, pepper and lemon. If you have to cut it, cut it, butTHEN you have to put parmesan cheese on it. At the very least.
[…] was ‘linguine’. By a wide margin, blah blah blah. And speaking of linguine, even when disinterestedly boiled by Megan McArdle, it generally sticks to the wall longer than McCullough’s attempt to Swish Boat Obama. […]
[…] Perhaps we shouldn’t be surprised that Megan is hostile towards the agency charged with tracking down inedible sludge advertised as food. […]