Category: Links

Down with Food Pr0n! Up with My New Podcast!

giada1So, Heather over at Gild the (Voodoo)Lily was having some qualms due to her blog stats skyrocketing over some damn bacon-egg-cheese sandwich, when her far more inventive and interesting stuff causes nary an online ripple.

It’s because, sadly, hungry women (and men) are sitting at their desks, or up late at night at the family computer, staring moonily at food they’ve decided they can’t eat. And even if they did, they’d never have the gumption to make it themselves.

People, they call it food porn for a reason.

Staring at pictures of inaccessible food gets you all titillated and salivating. But when you click away, you feel empty inside.
To understand the true insidiousness, let’s look at real porn. (No, wait–not yet! Click back here, you!)

Real porn does not help you get laid. No one ever jumped up from watching a porno and said, “Gosh darn it, I’m going to a bar, and chatting someone up, and telling my best jokes, and then having terrific sex!”

No–they just shuffle off to bed, where the not-dirty-enough-to-wash clothes need to be swept off to one side, and the magazines are piling up.

Likewise, anyone watching the Food Network for more than ten minutes is not going to leap up and start cooking dinner. No, they’re going to sit there, glum, eating Frosted Flakes. And then shuffle off to bed.

“Maybe tomorrow I’ll cook,” they think. “I’ll cook something fresh and healthy, but also really satisfying–something kinda Giada, not all Paula Deen.” Yup, just like the avid porn consumer wakes up the next day and meets the hot chick of his dreams, who’s smart and sweet but just a little nasty.

fingerAnd just as porn fashion has inspired boob jobs and merciless muff waxing, food porn has given every would-be cook the idea that what they make has to be artfully plated and garnished with edible flowers.

I’m telling you, the food porn is soul-killing. You must switch off the TV set now. You must stop idly surfing the twee, pretty-picture food blogs and flipping through the glossy mags. Put it all away, and just go into the kitchen.

Real pleasure of the culinary kind is going to be dull and a little hard to begin with–and, like sex the first few times, it will seem messy and maybe not worth all the trouble. But trust me, it gets a lot better.

And if you happen to have overlapping needs–you’re not getting laid and you’re not eating well–this is actually handy. Not having sex means you have plenty of time to learn to cook. And learning a new skill like cooking makes you confident–hence sexy, hence more likely to catch someone’s eye. (Also, you’ll probably give yourself a couple of burns or scars–also pretty damn sexy.)

And when you cook up a hot meal for that someone–straight ticket to the sack.

What you can do

This is all leading up to: my new podcast! It’s been a long time coming, but the wheels are finally in motion over at Cooking in Real Time. There’s just a little intro post there now, explaining the premise–give a listen, subscribe and get ready for next week, when I actually cook something.

And you can too–once you put away the porn.

Switching Gears

jamonDear readers! You can probably barely remember when I used to write guidebooks. Neither can I!

Not since last August have I complained, exulted or otherwise ranted about guidebook writing, because I’ve been sitting at home, all domestic-like, writing the cookbook.

But now I’m heading out on the road again, very shortly. Too shortly: the 24th. The amount of stuff I have to get done between now and when my plane takes off for sunny Andalucia is keeping me awake at night.

I’d go into more detail, but Leif Pettersen has deftly summarized the arc of a guidebook gig.

Read that, substitute Andalucia for Tuscany, deduct total sexiness by 10 percent due to my not having practiced my hot lisping Spanish accent, and you’ve got my upcoming gig. Oh, and did I mention my mother is coming?

Brace yourself for on-the-road posts involving ham, ham, sherry and my mother. And if you have any recommendations for me (Granada and Almeria provinces are my beat), let me know in the comments.

Mmm, nutria!

nutriaFunny, I was just wondering whatever happened to Louisiana’s attempt to promote the eradication of nutria through eating it.

Apparently, it went belly-up, as it were. Now people are just encouraged to shoot them on sight–as I learned from Showdown at the West Esplanade Canal, a piece by Darrin DuFord in the new issue of Perceptive Travel.

Once you get past the gunfire, there’s a bit of info in there about the earlier attempted culinary makeover.

I don’t think I’d be too grossed out to eat nutria; and I think I’ve eaten a big rodent before, and it didn’t taste so bad. I’ve eaten pigeon, which many consider one step away from rat, and it was damn delicious.

But then I don’t have to live with nutria every day. And in the right light, they’re not so much ugly ratty vermin as otter-cute. The twin poles of inedibility, in a single animal. Confounding!

Happy Mardi Gras–Go Read a Book!

ninelivesMy friend Dan Baum’s new book, Nine Lives, is fantastic.

It’s a social history of New Orleans since 1965, up through and past Hurricane Katrina, as told through the stories of nine city residents. There are so many beautiful details in here–about what makes New Orleans so special, from food to language to economy.

If you’re in New York, you can come see Dan Baum read tonight at the Barnes & Noble at 82nd and Broadway, at 7pm.

Incidentally, Dan Baum is a giant food freak–which is how I happen to know him. I bet if you come to the reading tonight and ask just one random question about po’boys, you’ll derail the whole evening into a heated discussion of New Orleans cuisine.

Which is a great idea. But you should also read the book.

Free Stuff

One of the side effects of having more than three readers on this blog is that people now email me about all kinds of exciting opportunities.

Once I sift through the ones about increasing my manhood, I don’t wind up with much. But this doesn’t seem like a bad deal at all: Food Service Warehouse is giving away $1,000 worth of knives–and if a whole collection of super-sharp knives doesn’t increase your manhood, I don’t know what does.

No catch. The knives are Dexter-Russell–pretty reliable, sturdy, used in a lot of restaurant kitchens. This might be a great chance to try out a new, odd kind of knife that you wouldn’t otherwise spend money on. (I’m curious about santoku blades, for instance, but not enough to throw down and clutter up the kitchen.) Oh, and I see my favorite knife–the boner–is in the package. Can’t say no to that, can you!

Here’s the link: Cutlery Contest and Restaurant Supplies at Food Service Warehouse

Enter before the end of the month!

(OK–there’s a small catch. The entry form requires a bit more information than savvy web users might be happy supplying. FSW doesn’t resell the info, but it does look like it will send you a newsy email of its own once a month or so. You can always unsubscribe. And I guess I should say that now that I’ve put that link up, I get a kickback if you win. Viral, baby, viral–with sharp knives!)