Gratuitous food porn shot of the day - oven baked salmon, squash soup, garlic bread, strawberries and melon
Farmed salmon fillets with oil, lime, garlic, rosemary and white wine, baked in a 400F oven. Roasted butternut squash soup with apple, cinnamon, nutmeg potato and carrot, pureed, and using a homemade 
chicken stock (the stock makes the soup). Cheap whole wheat buns I picked up at Dillion’s at 7 a.m. after dropping Chapman off at the airport, topped with roasted garlic in butter, rosemary and some shredded Italian cheese (the bread, not the Chapman).
She’s also eating whole strawberries and chunks of melon. Her six teeth are helping with that.
The Slammin Salmon: new movie puts food porn in its place?
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Hopefully. It’s from the creators of Super Troopers and Beerfest, two quality, underrated flicks, and the trailer for the film, opening Dec. 11/09, shows promise.
The wiki entry says,
The Slammin' Salmon is a 2009 film by Broken Lizard. The film is about the owner of a restaurant initiating a contest to see which of his waiters can earn the most money in a single night, with a prize of $10,000. For the loser, a beating by the owner, Cleon Salmon (played by Michael Clarke Duncan). Kevin Heffernan will be directing the film; it is his first time directing a Broken Lizard film. "Salmon" was filmed in 25 days at the beginning of 2008.
Gratuitous food porn shot of the day - rib eye steak and all the fixins
Sorenne eating dinner with mom and dad, 6:00 p.m., Oct. 25, 2009.
Should have taken the picture last night with seafood surprise (in Manhattan Kansas?) and grandma here, but tonight will have to do:
Grilled rib eye steak with rosemary and garlic, grilled sweet potato fries, grilled Portobello mushrooms and red pepper, garlic-lime butter on home-made whole-wheat baguette, and sugar snap peas.
Gratuitous food porn shot of the day - Canadian Thanksgiving edition
Sorenne eating dinner with mom, 7:30 p.m., Oct. 10, 2009.
The second Monday in October is Canadian Thanksgiving. In the U.S., it’s the fourth Thursday in November.
Why the difference?
Thanksgiving is a celebration of the harvest, and the harvest happens a lot earlier in cold Canada. But the annual gathering felt particularly Canadian last night, with plants being brought inside as the first frost hung in the air – ridiculously early for Manhattan, Kansas – and Don Cherry of Hockey Night in Canada on the tube as the Kansas State 66-14 football loss was too embarrassing to watch.
It especially felt like Canada because the Toronto Maple Leafs sucked – like they have for the past 42 years.
On the menu: turkey breast (overheard? Doug, how do you get it so moist? use a meat thermometer), stuffing (more vegetables than bread and used up all the sage before the frost), acorn squash stuffed with pecans, apple, lime juice and brown sugar (got the most raves); rosemary garlic mashed potatoes (thanks for the prep help, Jen) fat-free gravy via my coolio decanter, fruit salad (thanks Peter and Yasmin) and chocolate mousse (thanks, Jen).
Gratuitous food porn shot of the day - scrambled eggs with veggies and toast
Sorenne eating breakfast with dad, Oct. 9, 2009, 7:00 a.m.
Saute fresh rosemary, garlic, red pepper and garden-fresh tomato (the nighttime temperatures are cooler, but not quite freezing yet, when what’s left of the herbs and tomatoes will move inside). Add scrambled eggs, salt and pepper, cooking the salmonella out of the eggs. Serve with whole grain toast.
That’s toast. I like … toast.
Gratuitous food porn shot of the day - grilled salmon and sweet potato fries
Sorenne eating lunch with dad, Oct. 1, 2009.
Marinate farmed salmon fillets (I prefer aquaculture because it is more sustainable) in lime juice, garlic, olive oil and fresh rosemary.
Microwave 2 sweet potatoes, cool, cut into fry-like segments; baste in oil and rosemary.
Turn grill to high. Put fries on upper rack, salmon on direct heat; cook until an internal temperature of 120F.
Gratuitous food porn shot of the day - boiled eggs in a piggy
Sorenne eating (second) breakfast with dad, Oct. 1, 2009, about 7:15 a.m. (first one was about 4:45 a.m.).
Boiled eggs in a piggy, with whole grain toast and cantaloupe.
They’re called eggs in a piggy because the egg holders are ceramic pigs.
Bring salted water to a boil, carefully add eggs so they don’t crack, leave at slow boil for 5 minutes.
Remove and place in piggy. Let sit for 1 minute. At this point the egg yolk will just be transitioning from runny to solid. Dip the toast.
The dog is still there. Always.
Gratuitous food porn shot of the day - buttermilk pancakes
Sorenne eating breakfast with dad, Sept. 29, 2009, about 7:15 a.m.
Buttermilk pancakes with berries, bacon and fruit
Dry
2 cups buckwheat flour
1tsp. baking powder
½ tsp baking soda
dash salt
Wet
1 egg
1 cup buttermilk
vanilla
frozen berries
Mix wet and appropriate amount of dry, heat in frying pan, top with Canadian maple syrup (not that Vermont stuff) serve with bacon, fresh cantaloupe and pineapple.
The dog waits like a parasite every time Sorenne eats; does make cleanup easier.
Food, sex and porn - new magazine, and how it's done
Eat Me Daily reports that Food + Sex, a new magazine (bottom) with claims to be "The New Aesthetic of Food" featuring articles about human-incubated yogurt and "Tripping Balls on the Magic Penis" about eating psychedelic mushrooms, has debuted.
Sounds like the culmination of food porn.
For those who want more than titillation, The Enthusiast reports on how it’s done:
That mouth-watering Dominos pizza pull-apart, the tumbling ice cube dive-bombing into a perfect splash of soft drink — hell, even Whiskas looks pretty damn tasty when it’s artfully forked apart on TV commercials. Just who is responsible for these flirtatious parades of food pornography?
Welcome to the unspoken world of food stylists, a niche industry responsible for producing attractive food and drink footage of almost otherworldly beauty. This critical weapon is vital in convincing you to purchase that greasy burger, which otherwise looks like a flaccid afterthought by a distracted teenage fry cook.
Robert Carmack, an Australian food stylist of 20 years experience., says, there’s a simple code of conduct when it comes to advertising the product with some honesty. “We use the actual product when we’re selling that product. I’m free to use anything else when it’s an auxiliary. In other words, selling cereal means I must use the actual corn flakes, but the sugar and milk – or white-coloured glue – can be faked.” Mmm, we always did love the taste of Clag as kids!
Robert notes that many food stylists begin their life at gourmet publications, which usually involve proving your worth with mottled lighting and suspiciously realistic props. You’ll work your way up the (ahem) food chain, to photographing products like Big Macs against white Formica without any props at all, but still generating the same appeal to appetite.
In the age of Photoshop, however, everything is usually graphically manipulated after the final shot. “It tends to make stylists lazy when it comes to wiping out marks and drops, but it’s essential,” laments Robert.
Make customers barf, score a perfect rating
Food safety culture is miniscule compared to food porn culture.
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How is it that Heston Blumenthal’s Fat Duck restaurant was rated as a perfect 10 in the new edition of the Good Food Guide 2010, despite being closed for a norovirus outbreak?
Making customers barf doesn’t seem to count in the scoring system.
Good Food Guide editor and food porn aficionado Elizabeth Carter, said
"It is the most extraordinary restaurant in Britain. … It’s a destination restaurant, a place you save up to go to, and you will remember it forever."
Especially the barfing.
Jaw Wired Shut blog
I had a broken jaw once – wired shut for six weeks. Filled up on soup, shakes and various forms of slop.
That was a long time ago. Today, people with broken jaws can go to the Jaw Wired Shut blog.
Frank Bruni writes in the New York Times,
Jaw Wired Shut is one of those when-God-gives-you-lemons things, and it really does capture the glory of the Internet, which allows people in very particular situations, with very particular needs, to find guidance and company. To connect.
But it also has an amusing dimension, with a cultural-commentary side. As the blog’s author approaches her latest appointment with the blender, she muses on flavors and food rituals much the way any other recipe writer or tester would, never mind that her end result will invariably be … mush.
The posts play as a simultaneous homage to, and parody of, food porn today.
“Fresh lettuce reminds me of childhood summers,” begins one recent post. “I loved going next door to play in the dirt in our neighbor’s garden.”
Whole Foods porn
If you’re a retailer as big as Whole Foods, how hard is it to provide accurate information?
For their July 4 “perfect burgers” the food porn emporium says, “Grill meat to desired doneness; about 4 to 6 minutes per side over a medium hot fire. Be careful not to overcook, which will dry out the meat.”
This means nothing, but as a smart food science prof once told me, processing is all about adding air and water and charging more; Whole Foods adds swarmy words and charges more.
Color is a lousy indicator of safety. Use a tip-sensitive thermometer, and use food porn for titillation, not safety.
Whole Food food porn - it ain't about safety
I’ve never gotten the Whole Foods thing.
They display the food in a loving manner, it’s enjoyable to hang out at the stores, but like most porn -- or food porn – it’s ultimately unfulfilling.
Two months ago, Whole Foods Markets Inc. “launched a revamped and more interactive Web site offering recipes, videos of cooking demonstrations and its Whole Story Blog that enables users to talk to one another about everything from food safety to prices.”
I subscribed to the RSS feed to stay current on all things Whole Foods. The blog they are blowing has nothing to do with food safety and everything to do with food porn.
I can just stay at home with a copy of Bon Appetit.
Real food porn
Reuters is reporting that Norway's largest erotic chain store was forced to change the labeling on products such as penis pasta, candy cuffs and chocolate body painting, to comply with Norwegian food regulations.The Norwegian food safety authority, whose goal it is to make sure consumers have healthy and safe food, conducted a surprise inspection at one of the chain's stores and found that several products violated food labeling regulations.
Kjersti Antonsen, a sexual adviser in the store, said, "We have panties, bras, handcuffs and suspender belts made out of candy," and that the store will comply with the regulations and label all its food products.
The food safety authority also said the store also breached rules of importing erotic candy, which should be reported to authorities at least 24 hours before arrival.
"Cheese is the new cool ... You simply cannot make a food that is too posh or too expensive"
The Toronto Star reports that Alex James, 39, bassist with British supergroup Blur and who once billed himself as "the second drunkest member of the drunkest band in Britain," is talking British cheese.James was quoted as telling The Independent last week that cheese is the new cool, adding,
"The music business is a sinking battleship. It is a complete contrast to the food industry, which is just so buoyant. You simply cannot make a food that is too posh or too expensive."
James' journey through the careful art of curdling milk is the subject of The Cheese Diaries, a series of videos undertaken for The Guardian (and viewable online at YouTube) in tandem with connoisseur Juliet Harbutt, one of Britain's foremost cheese experts.
Harbutt, who occasionally gives lectures on cheese in France, was further quoted as saying the British revival is sometimes galling to Gallic sensibilities "because the French are still totally confident that they invented cheese and are the only ones who make it properly. I enjoy reminding them that they learned it from the Romans, just as England did."
WoooooooooHoooooooooo
