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Food Thread: Super Bowl Edition

Well! So Pete Bog can cook!

Those are baby-back ribs with a very nice looking sauce that he claims is "Stubbs spicy with added Fresh Ginger, Plum Sauce, fresh Garlic, Sesame oil, topped with Green Onions and toasted Sesame Seeds."

Do you believe him?

I don't.

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By no stretch of the imagination is the United States food safety Nirvana. We have significant issues...just like most industrialized nations, but I think they are compounded by the influx of illegals into the food industry. And of course we import food from all over the world, in part to satisfy the demand for weird shit among those illegals, and legals from the 3rd world who have settled here.

Like this! Dried fish recalled because of improper eviceration. Yum! And it's from Vietnam.

But we also are on the cutting edge when it comes to food production and processing, and we have a robust academic system to improve that.

New research targets unseen paths foodborne illness takes to consumers

Yes, it's geeky, but also interesting!

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This is on the menu today at Chez Dildo. Or maybe tomorrow, if my eyes are bigger than my stomach! I have the chicken thighs marinating in buttermilk, so it is only a matter of timing, not motivation.

But the recipe is sort of silly. Lots of ingredients, and it will turn out to be a sloppy mess, so I think I will modify the construction a bit. Hot Fire Chicken also is on the hot side...duh! Probably too hot for the rest of the house, but that's okay; that is what extra hot sauce on the side is for.

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That was my Sunday Roast dinner two weeks ago. Damn, it was mighty tasty. Porchetta, but obviously made with pork belly, because it was amazingly rich and fatty and crunchy, all at once. And that Yorkshire pudding was excellent!

The restaurant was in South Kensington, and it had a marvelous name: The Hereford Arms. I love these sorts of places, and I will be saddened when the government of the UK makes it illegal to sell pork or alcohol.

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Did I also mention that I have chili on the menu for today? And as a backup I can make Pork Milanese....bone-in, because I am not a savage!

Yes, I may have overbought just a bit.

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No, I am not recommending this recipe, because it is the sort of food that doesn't require a recipe, and most of you make something like it already.

But Breakfast Croissant Bake reminded me of something my mom would have on hand when i was a youth and eating everything in sight. She would make it, or sometimes buy it from a place in Connecticut. And I would come home from swimming practice and eat several of them. Or all of them.

Food memories like that are immensely amusing. It probably didn't amuse my mother though...

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A friend graciously gave me some genuine grown-in-the-USA garlic, and I tasted one clove and planted the rest, because my pathetic failure last year is an anomaly...right? I hope so, because it's in the ground (actually, a large pot), and it had better work this time!

Send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!