Text 2075, 155 rader
Skriven 2013-07-02 08:17:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: vagaries of fame 805
============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> AMEN!!! I abhor those who pile on someone in the name of political
 DD> correctness!

 ML> I tend to prefer regular correctness to political "correctness,"
 ML> though real political correctness (not using the standard ironic
 ML> terminology) wouldn't raise my hackles. Beating up on the lady
 ML> because she used a once-common and now insulting term is not okay,
 ML> but beating up on her because she discriminated against blacks or
 ML> treated them subhumanly would be fine. Speaking of which, watch
 ML> this and give me advice - is this real or is it a parody?
 ML> www.youtube.com/watch?v=pOOtHsYeEqg
 ML> If real, I'm going to run, not walk toward the anti-Deen camp.
 
It alleges to be from some part of the New York Times - so, I dunno. I didn't
see anything especially racially insensitive about the thing, nor anything to
get upset about. But, as to the authenticity - I'll wait until Barb Michelson
and Snopes pass judgement (and they will - this is a hot button).

That may make some think that I am racially insensitive - but, like Popeye, "I
yam what I yam".

 DD> "Paula Deen got a rare bit of good news on Thursday: Her new cookbook
 DD> hit No. 1 on the best-seller list at Amazon.com, as thousands of fans -
 DD> many of them springing to her defense as she faces accusations of
 DD> racism - ordered the book months before its October release.
 DD> But on Friday, its publisher, Random House, said it would not publish
 DD> the cookbook, and would cancel a five-book contract it signed with Ms.
 DD> Deen last year.

 ML> It looks like Paula may win on this. Random House, being part
 ML> of a dying industry, is going to lose either way. This may be
 ML> the push over the cliff. Who needs cookbooks? Who needs books?

 DD> The book deal was one of the last remaining lucrative business
 DD> relationships for the embattled celebrity chef.

 ML> Chef is too strong a word, don't you think.

Not my word - that was a part of the quote. But, yeah, chef she was - and is.
In the true sense of the word. Maybe not in the American misuse of the French
term as it seems to be applied to any cook in damned near any kitchen.

French : English

chef : Chief, boss, gaffer, head, leader, headman, superintendent, ringleader

SOURCE: http://translate.google.com/translate_t

American usage seems to have become: chef [shef] noun 1. the chief cook,
especially in a restaurant or hotel, usually responsible for planning menus,
ordering foodstuffs, overseeing food preparation, and supervising the kitchen
staff.

2. any cook.

SOURCE: http://dictionary.reference.com/browse/chef

All usages of the word - real or American seem to fit Ms. Deen.
 
 DD> That being said - I'll not be one of the customers for *any* of her
 DD> books as I already have quite enough cookery books. And I am no fan of
 DD> her or her style of grub.

 ML> Most of the recipes I've seen of hers are laughable - I'm not
 ML> laughing of course because of the unhealth issue, which I don't
 ML> mind at all, but because they are bad. The one below doesn't
 ML> strike me as unduly unhealthy (unless you're a severe diabetic) or
 ML> even all that terrible. Yet the blogosphere is citing it as both.
 
As if the blogosphere has any more credibility than the Weekly World News.
<SNORK>

 ML> Deep-fried stuffing on a stick
 ML> categories: ex-celebrity, snack
 ML> Servings: 12

Where do you get the category "ex-celebrity"? Seems to me that she's still in
the news and is still a celebrity - more so than she would like to be -
considering what her current "fame" is for.
 
 ML> 5 Tb butter, divided
 ML> 1 lb breakfast sausage, bulk
 ML> 1 c diced onion
 ML> 1/2 c diced carrot
 ML> 1/2 c diced celery
 ML> 1 bag (12 oz) unseasoned bread cubes for stuffing
 ML> 1 sleeve (4 oz) saltine crackers, crushed

   -->HUGE CUT<--

 ML> Cool the stuffing completely. Cut it into 12 squares.
 ML> Remove each square from the dish and wrap it around a
 ML> wooden stick, pressing it onto the stick with your hands.
 ML> Make the stuffing form a log shape around the popsicle
 ML> stick, leaving 2" of the stick exposed for the handle.
 ML> This should look somewhat like a lumpy corn dog.

 ML> Roll the stick in the flour, coating it well and then
 ML> shaking off the excess. Gently lower the sticks into the
 ML> hot oil and fry 5 min until golden brown and crispy.

 ML> Source: Paula Deen

Which is no worse than: 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Deep-Fat Fried Fat
 Categories: Pork, Breads, Snacks
      Yield: 16 Servings
 
      1 lb Ham fat; with skin, in 16
           - squares
      1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
  2 1/2 c  Sifted flour
      2 c  Cold water
           +=OR=+
      2 c  Club soda
           Egg yolks
        pn Salt
  
  Cut the ham fat into 16 equal, squarish pieces. Set aside.
  
  Put oil/tallow/lard into a deep fryer or a fondue pot to
  heat. While the cooking oil is heating to 360oF ...
  
  Make the batter. I prefer to use club soda as it gives a
  lighter (and I think) crispier batter. You may use plain
  old cold water if you wish. A couple (or three) egg yolks
  help hold things together and blend in.
  
  When the oil is hot, dip the chunks of fat into the batter
  and fry in the hot oil until golden brown. Serve hot.
  
  If you have batter left over you may want to fry up some
  batter-dipped crudities (cauliflower or broccoli florets,
  onion rings, or bell pepper strips/rings) as an
  accompaniment.
  
  Serve with your favourite hot-pepper sauce on the side.
  
  FROM: The fevered brain of Uncle Dirty Dave, in his
  kitchen one dark and stormy night.
 
MMMMM
 
... Cassoulet, like life itself is not so simple as it seems. - Paula Wolfert
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