I read a funny post–and now I can’t find it!–that humorously discussed anti-blog “backlash” from business media pundits. Then I went to Epicurious.com, browsing for appetizers to bring to tomorrow’s class party, and found myself an hour later reluctantly tearing myself away from heated discussions about recipes, particularly a vigorous thread about barbecue pork tenderloin.
I know it’s just food–when you eat it three times a day, how important can it be?–but even if people have stopped the conversation on the rest of the Web (which I don’t believe), words still flow with vigor on the cooking forums, which are like Slash/Dot if Slash/Dot were interesting to read and its habitues were adults.
For the record, nothing I read could budge me from bringing cheese straws, a recipe from Mark Bittman’s How to Cook Everything. (He has two versions; I use the one based on his pie crust.) They’re flaky, savory, and portable, and you can make the dough days in advance. But I did just give some spareribs a rub I found in one Epicurious recipe, and will be cooking them late this afternoon with the method found in another, and tomorrow I’ll post the results–here, and on Epicurious, as well.
Posted on this day, other years:
- That's o.k., lady, nobody thinks you're interesting, either - 2007
- Sophie, e-books, Google, and all that - 2006
- Six Apart Clarifies Licensing Strategy - 2004
- Six Apart Clarifies Licensing Strategy - 2004
- Six Apart Clarifies Licensing Strategy - 2004
- Six Apart Clarifies Licensing Strategy - 2004
- Six Apart Clarifies Licensing Strategy - 2004
3 Comments
Do you suppose I could bother you for that cheese straws recipe? Sounds just like what I need for a brunch next week. Thanks.
Me, too, please.
-R
Mark Bittman is the BEST!! I got this cookbook as a gift, and it remains one of my favorites. If you don’t get the cheese straws recipe by the time I get home, I’ll shoot it back. Jj
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