It’s okay that I find a lot of (American?) vegan food boring, because I’m not vegan. A couple of my favorite food blogs are actually vegetarian and vegan (respectively), so it’s not that I can’t appreciate anything that’s not 100% carnivore-oriented (unlike my Southern father, who scoff at any meal I have that does not include at least one animal product). I just know that I’m not the target audience of vegan/vegetarian publications, so if what they’re showing doesn’t appeal to me, it’s not as though these outlets have somehow failed to reach their base.
If you have an extra $15 lying around (or are willing to skip Starbucks for a couple of days), you could do a great thing for a New York family in need. Please consider donating to the Food Bank for New York, so that a family in need can have a Thanksgiving full of food and familial awkwardness.
I’m always on the lookout for a new recipe. Just last week, I made a jambalaya that I really liked and will definitely be making again. But if that doesn’t float your boat, how about a nice meal of squirrel with red wine and juniper? If this sounds like something you’d want to make/eat, click this link to see a very detailed instructional video on how to do so.
If I wasn’t already sick, my newfound knowledge of the McNuggetini would probably make me ill. What is wrong with people? I enjoy good production values and nice dresses at least as much as the next person, but seriously? Talks of a tv show? There is nothing good about this situation. I don’t know how I’ve gone this long without hearing about this thing, but I could easily have spent the rest of my life in the dark about this.
Below you will find an email that I received from UrbanDaddy. I just joined this site, and I’m pretty sure that I will be unsubscribing rather soon, if this is their idea of something that MUST be shared. I left the contact info at the end, though, in case what makes me vomit in my mouth actually makes you salivate. I simply do not understand why you’d want sausage that tasted like a bacon cheeseburger, instead of just having a bacon cheeseburger.
Served Up
Introducing the Bacon Cheeseburger Sausage
Think back to your early days.
It seemed perfectly reasonable, even brilliant, to combine all the foods you loved into one glorious superfood.
Sure, there were naysayers who thought your chicken nugget pizza terrine was obscene. But you stuck to your guns. And we have a reward for you.
Introducing the Bacon Cheeseburger Sausage, a hybrid foodstuff born into this world by superstar butchers Tom Mylan and Brent Young, available now at the Meat Hook, in Williamsburg.
If you’re not familiar with these guys, they’re all about “disrespecting” high quality meats. They recommend serving the sausage on a bun, with mustard, at home, as an antidote to fast food cravings. Pair it with cheap beer (more on this later) and let the soul satisfying goodness wash over you.
The varied, powerful, sausage ingredient list reads like the roster of the 1927 Yankees (or the cast of The View)—beef shoulder, pork belly, onion, cheap beer (usually Busch or Budweiser), cheese (American, cheddar and bleu), crunchy bacon bits, salt and pepper.
And if you’re looking to indulge your old superfood cravings, they take custom sausage orders (in mass quantities). Call ahead and they’ll turn your whims into a meal: BuffaloChicken Wing Sausage. Taco Chorizo Sausage. Go ahead, say it out loud.
The sausage future is wide open.
Note:
Bacon Cheeseburger Sausage, available now at The Meat Hook, 100 Frost St, Brooklyn, 718-349-5033
I like to read the Food section of the New York Times when I have a few minutes and find myself in front of the computer. I bake and cook when I get the mood, and I’m always looking for good recipes. This week’s Frank Bruni column focused on a challenge given to two food writers: feed a party of 8 for less than $50. I thought the article was interesting, and liked the ideas that I got from it, even though I know that it’s not at all difficult to serve 6 people a complete meal for $50 or less.
Still, I got a kick out of the way that the Jezebel community reacted to the story. In addition to being up in arms and making fun of stupid food reporters, chefs, the New York Times, and printed media in general, the Jezzies added something of even more value than humor: recipes. Most of them were in the vein of “tostitos, dip, coffee, etc” but a few (including Sadie’s recipe that she posted along with her reaction to the article) looked like something I’d in all seriousness make and eat. Thank you, Jezebel! I shall be eating cheaply for ages, now!
My coworker brought in zucchini bread for us to munch on this morning. I was a little scared of it just because of the name, and also because it was kind of green, but sacked up anyway and tried a bit. It wasn’t anything like what I was expecting. It didn’t taste much like zucchini, but was moist and sweet and really delicious. I had seconds and was happy that I tried this particular vegetable/other combination.
Then, this afternoon when I was getting a drink to go with my lunch, I ran across Dr. Brown’s Cel-Ray soda. I saw a lime green can and thought that it might be a soda in the spirit of Sprite or 7Up. Then I read the writing on the can, and found out that it’s actually celery-flavored soda. My relationship with vegetables is shaky at best, but I think that even normal vegetable eaters would be like, “Okay, now you’re just being crazy.” Why would you make a soda that tastes like celery? Celery doesn’t even have much of a taste. You have to stick it in peanut butter and decorate it with raisins and pretend that it’s animals marching in nature in order to get people to eat it. Its only good property is that it’s so high in water content that you (probably) burn more energy digesting plain celery than you took in while consuming it.
April 20, 2011 8:36 am | 
Think back to your early days.
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