This might be the worst food writing I’ve seen in some time — from Michael Tomasky, a politics writer:
“I’m Italian on my mother’s side, and I’m predictably all-in on Italian food. I could eat pasta five nights a week with no trouble. I am not, however, sweet, so to speak, on Italian deserts. Awfully cloying. Even tiramisu.
Tex-Mex … Sits too heavy on the tummy. I like me some vegetables with my food. I need to have something green, broccoli rabe (rapini to some people) being the obvious world number one.
[count the panicked use of synonyms]:
5. Coffee after dinner. What in the world is this about? I have never understood. The postprandial moment has never struck me as a time for joe. It just seems like people taking up a ritual because everyone else does it. But then I have a pretty utilitarian relationship to the bean.
1. Indian food. Okay, this isn’t really underrated, but it’s just so good. There’s a lot more to it than Vindaloo, too. Nepalese food is awesome. Southern Indian food, more fish-based, is just incredible. One of the best meals I’ve ever had was at a Southern Indian restaurant on Charlotte Street in London. Twas a beautiful thing.“
“The idea of south-south co-operation evokes a positive image of solidarity between developing countries through the exchange of resources, technology, and knowledge. It’s an attractive proposition, intended to shift the international balance of power and help developing nations break away from aid dependence and achieve true emancipation from former colonial powers. However, the discourse of south-south co-operation has become a cover for human rights violations involving southern governments and companies.
“I’ve heard several people refer to the word as “infantilizing.” The addition of the suffix “-ies” (or in the singular form, “-y”) converts the word into a diminutive. Literally: “little pants.” The suffix puts it in the same category as “booties” and “blankies”—words often associated with small children. In fact, according to the Oxford English Dictionary, the first known use of “panties” is from a 1908 set of instructions for making doll clothes. “The undergarment is … easily made, for the little waist and panties are cut in one piece.” Women, it seems, would rather not shimmy into a garment whose name would also suggest they are shimmying into a pair of knee socks and saddle shoes and handed an oversized lollipop.
Or, on the other hand, is “panties” such a grown-up word that it’s too sexy? There’s a great scene inLegally Blonde in which a bunch of old, crotchety admissions officers are reviewing Elle Woods’s (Reese Witherspoon) law school application. “She designed a line of faux-fur panties for her sorority’s charity project,” says one, his eyes agog. “Uh-huh,” says another equally dopey administrator. “She’s a friend to the animals as well as a philanthropist.””
We both know that the ‘seasoning’ of a cast iron pan may be mystical clap trap. Still:
What is the best method for cleaning a cast iron pan without washing away all that goodness? I always end up with a little excess oil (or a lot when cooking bacon) and food particles when I’m done cooking. I usually just give it a good rinse with warm water and wipe with a paper towel (and I obviously never ever use any soap), but I feel like I lose a bit of the non-stick properties if I’m too aggressive. Any tips?