– Britannia’s chocolate tomato cake had ESers digging up all kinda crazy dessert recipes. erica:
this reminds me of this fudge my mom makes that has Velveeta in it. people LOVE it.
!?!!! Erica, I would like to see a recipe, stat.
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– You eaters love your tweeters, huh? It’s still early in the 4th annual Endless Simmer Eater of the Year voting, but Ruth Bourdain has jumped out to a commanding lead with 50.6 percent of your votes. The Michelin Man is running a distant second with 18.07 percent, although HuffPo reader YankeeCanuck brings up a good point:
Michelin Man has a name — it’s Bibendum.
Did not know that! Thanks, YC. Meanwhile, Sarah Palin is running a surprisingly strong third with 13.08 percent, and we’ve seen write-in votes cast for Jamie Oliver, Cooking for Assholes, Gordon Ramsey, Man vs. Food, Hungry Todd Rungy and Lisa Murkowski (spelled correctly).
I’d like to cast a personal write-in vote for an eater whose big move came one day too late to be nominated: Denise Vivaldo, a recipe ghost writer who made the shocking confession this week that she is the person who originally wrote and sold the universally acknowledged worst food crime of all time: Sandra Lee’s infamous Kwanzaa cake. We’d give Denise a special award, but she’s currently hiding in an undisclosed location. If you haven’t voted yet, don’t forget to cast your ballot for Eater of the Year.
– Elsewhere, Nick (Macheesmo) agrees that gansie’s laborious nacho constructing method is the only way to go:
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– Wow. Ya’ll mofos have some crazy ideas for how to make a peanut butter sandwich. And we like ’em. Thresher:
It sounds nasty, but try mixing a little mayo (or veganaise!) into the peanut butter. If your PB is on the sweet side, remedy that by adding in a little extra salt. If you’re fancy, do all this in a food processor so the PBayo is fully blended. Totally delicious by itself or with jellies.
Slawhead:
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– Britannia recently mapped out the different kinds of bacon for us, but reader Harleytexas cries foul:
Canadian bacon is an American invention that no one in Canada buys because we have peameal/back bacon which is way better.
True? The commenter’s name doesn’t lend an awful lot of cred regarding Canadian issues, but I’d sure like to hear more about this back bacon. Looks tasty.
– Most of you agree with gansie’s protestations that there is no such thing as a giant cupcake, although erica offers a potential line of defense:
I’m no expert but I’ve heard cupcake snobbists saying things like “a cupcake has a finer crumb,” though I’m inclined to agree that a giant cupcake is just cake.
– And everyone agrees that cream cheese saves the day, but Michaela picks a fight:
I think the real question is, whipped or regular? I can’t stand the regular stuff, but I’d take whipped cream cheese any day.
Blashpemy, I say. Others?
(Photo: snowpeas&bokchoi)
– Completely unsurprisingly, every ESer has their own pig’s head story, starting with the always entertaining BS’s Mom:
We, and other nearby farmers where I grew up in Ireland, raised pigs and killed one annually for the family. All I remember about the head is that my father and his friends played cards (25) regularly and this was the prize after a pig had been killed. Other than boiling the head and my father and mother enjoying it, I have no memory of it at all and now wonder how come we never ate the tongue (something I got to enjoy after I met my Jewish inlaws).
For more meeting the in-laws/pig’s head news, we turn to Lisa Fountain:
Nice. Gross – but nice. The first time I met my redneck husband’s 4?10?, 82 lb, 80+ year old grandmother stirring a big ol’ cauldron of Brunswick Stew in her south Georgia backyard kitchen, I obsequiously offered to help. I proceeded to grab the huge wooden ladle out of her weather-worn hands and gave the soup a hearty swirl, only to have the totally unexpected, previously submerged whole hogs head, complete with bulging eyes and hairy snout, rise to the surface and greet me through a vapor of steam. Yes. I yelped; well, screamed, really – much to the amusement of my husband’s kuntry-kin. But the stew was frakkin’ awesome, and despite the shock of pig-face in my pot, I am happy to say I dug in with relish. Now I know *two* things to do with a pigs head, if I’m ever lucky enough to get my hands on a freshly severed one. Thanks.
Keep ’em coming, ESers! There’s no reason to be ashamed of your pig-headed past.
– Over at HuffPo today, you can vote for your favorite of our drunken Thanksgiving ideas. Jagermeister turkey seems to be an early favorite. TriciaDM:
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– Lindsay has some thoughts about eating while pregnant:
Do you know if its a boy or girl? considering your wife’s craving for fruit, i’d have to guess girl. supposedly “meat” cravings lean towards a boy in the belly.
Is this true??? I’d like to hear some scientific back-up.
– Eick piles on the backlash to the cheese backlash:
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– Last Halloween post, we swear, but we had to share this photo from reader Dan of Food in My Beard, who proves that broccoli costumes don’t have to end up on the worst list. Also, Mr. and Mrs. JoeHoya of Capital Spice make an early bid for next year’s cutest costumes list:
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