The ES Chat: John McCain
As you know, the reporting team here at Endless Simmer makes it our business to inform you of the presidential candidates’ food-related platforms and pitfalls. With the general election campaign just around the corner, the ES Editorial Board is still deadlocked on whether to endorse a candidate. While you might suppose our liberal, big-bacon tendencies have us gunning for an Obama-Clinton dream ticket, GOP-er John McCain isn’t letting us take anything for granted.
Despite several decades in the limelight, the 71-year-old senator’s views on foodie issues are still mostly unknown. Luckily, after a pizza-fueled swing through Brooklyn last week, the presumptive Republican nominee agreed to sit down for one of Endless Simmer’s signature g-chat interviews.
Our (imaginary) chat with Johnny Mac touches on his pizza preferences, Top Chef, the Capitol Hill eating scene, and of course, the secrets to a great passion fruit mousse.
BS@ES: Thanks for agreeing to g with us, Senator. Let’s get right down to business. In a visit to Brooklyn earlier this week, you made one of the toughest decisions facing any candidate visiting New York: where to eat pizza. Walk us through your thinking.
MacIsBack2k8: That’s a fair question and I should admit to some indiscretions in my past. Last time I was in New York, my young staffers took me to one of these new-fangled fairy places in Williamsburg. Supposed to be great or something.
BS@ES: Fornino?
MacIsBack2k8: Some crap like that. It’s hard to believe this is what passes for a pie in this day and age. Decent cheese and sauce, but you should see what these people put on their pizza. Truffle oil! Lamb! Pistachios, for crying out loud. In my day, people didn’t call that pizza.
BS@ES: You might say the variety of toppings was a little too liberal?
MacIsBack2k8: Here’s some straight talk for you, BS. When I visited New York in the 70’s, you could get a decent slice on any street corner in all five boroughs. Today, half of this fancy pants garbage they’re serving in Manhattan and Brooklyn doesn’t deserve to wipe my ass. But if you want a true old school pizza - quality sauce, plenty of mozz., and a stand-up crust that makes the perfect fold - you’ll still find it out here in Bay Ridge - which, I might add, also happens to be the most Republican neighborhood in all of Brooklyn. Not a coincidence, I don’t think.
BS@ES: Are you suggesting Republicans make better pizza than Democrats?
MacIsBack2k8: Look, unlike some of my liberal opponents, I don’t make any grandiose claims. All I’m saying is, you go to Soho, the Upper West Side, Park Slope, you get a a pussy little pie with flimsy crust and all kinds of high-falutin toppings. You go to Bay Ridge, Staten Island, even Long Island, you get a slice. That’s what I’m talking about.
BS@ES: What about toppings then, sir? I notice you opted for ‘ronis.
MacIsBack2k8: Brb.
MacIsBack2k8: After consulting with my press secretary, I want to be sure to state on the record that the tastiest pizza in America happens to come from my home state, the great state of Arizona. Spinato’s in Phoenix is a personal fav.
BS@ES: LOL - tasty pizza in Arizona - that’s a good one, Senator. But let’s be serious. I’m headed to D.C. later this month. Any power lunch spots you recommend?
Live Blogging Top Chef: Episode 5
Ok so I’m live blogging tonight, and I have to warn you…. I passionately dislike our precious Padma (yeah, I said it). Her monotone, non-expressive voice, and the Top Chef promos of her popping a champagne bottle and spraying it everywhere make me want to vomit. But I LOVE TOP CHEF, and I just put a vegetable lasagna in the oven for the occasion!
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Ok we’re starting- and the preview looks crazy- people are yelling at each other, a table fell down.. what’s going on!
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Zoi is always pissed
Ming Tsai is the guest judge. Jesus, Padma just pointed to her mouth and was like “your palate, your palate is so important”
OMG everyone is so conceited about their palate - They have to figure out which cuisine is the gourmet and which is not and Padma sounds legitly pissed that someone was not correct- she’s such a bitch - so disappointed! and Stephanie sounds biiiiter
I don’t know what to think about Antonia… I think she might be the hidden gem…
Or should I say the hidden element -
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Wow only 15 minutes to make 3 courses!
Antonia: “I will make a f-ing condensed soup”
I agree with Lisa - How can you be comfortable with having a meal be an EGG! I’m sorry, but people like to eat, and they are not going to be satisfied with 1 egg in the middle of their plate.
It Wouldn’t Be Top Chef Without Fauxhawks
It looks like Top Chef is officially an American cultural phenomenon, as the show was parodied on SNL for the first time this weekend, complete with a dead-on Padma Lakshmi impression and a cameo from Christopher “More Cowbell” Walken.
And because nothing is more American than watching both your television and computer screens at the same time, check back into ES tonight for Live Blogging Top Chef, with this week’s host, Liza.
One Day You’ll Follow Me
One of my biggest challenges when cooking is being creative in the kitchen. When it comes to following a recipe I’ve got it down; I can pretty much replicate someone else’s dish to the smallest detail. However, when it comes to creating a dish with the random ingredients in my kitchen, I’m at a loss. Due to my lack of creative juices I try to put my own spin on the things I cook, I’ll copy a recipe but make a few changes. I figured this a great way of teaching myself how to be a better cook so hopefully one day I wont be following the leader.
A few weeks back I was in New York and decided to pay a visit to Top Chef alum, Dave Martin’s Crave on 42nd. It’s not a bad restaurant if you like your food sweet! Everything was coated in either sugar or cinnamon; the sugar high upon leaving was unbelievable. But Dave’s signature black truffle mac n’ cheese was amazing and I knew I had to recreate this.
On the bus ride back I was perusing Food & Wine magazine and came across this white chocolate coated grapes with an orange curd from Citronelle DC’s, Michel Richard. I knew I had a meal in the making.
Luckily, I had just been asked to cater my boss’ baby shower — a perfect opportunity to experiment with these two new recipes. Although I couldn’t stick my boss with the bill for the pricey black truffles, I did manage to find a worthy substitute.
The recipes and pictures after the jump.
Reveal Your Identity
I know this isn’t supposed to be a personal blog. So go with me here as I make it about food.
I think I have a secret admirer!
As BS noted, it was my birthday last week and the cooking themed presents poured in: 3 spatulas from my parents; 2 mini-spatulas from 80P (to make up for this disaster); a beautiful wooden salad bowl with 4 matching mini-bowls from 80P; the Top Chef cookbook from my brother, SAG; a food writing anthology from 80P’s parents; and other non-related food items (like an awesome vintage blue clutch from my sister.)
Anyway, so I thought that my presents were over when I received another package in the mail! It’s a book about restaurant reviews and critic secrets written by the pair that now writes a wine column for WaPo, Dining Out: Secrets from America’s Leading Critics, Chefs, and Restaurateurs. And, there was no sign of who it’s from.
Feel free to identify yourself, either in the comments or to my email: gansie@endlesssimmer.com. I’d like to thank you properly.
And yes, I know, I do love the fact that I got FIVE spatulas for my birthday.
