What a Waste. . .

. . . of a fantastic drink: The Many Uses of Vodka.

Booze by Boz

With 249 references to drink in The Pickwick Papers alone, Dickens is English literature's best source of winter cocktails.

Mmm, Mmm . . . Gross?

Jellied eels, Reindeer Paté, boiled three-week-old fertilized duck eggs eaten straight out of the shell, stewed and seasoned silkworm pupae — gourmet delicacies or punishment?

Read: The Most Curious Canned Goods Found Online

Bon appétit!

The Taming of Indian Street Food

From The New York Times:

[. . .] as incomes rise and ways of eating change, the inevitable has happened. Street food, that emblem of raucous, messy, urban India, is slowly being tamed.

In recent years, it has begun to come indoors, get sterilized, and go upmarket.
[. . .]

So we have fast-food chains where cooks use gloves, food is served in disposable plastic cups and plates, pani puri (a.k.a gol gappa, or phoochka) is prepared with mineral water, five star hotels serve chaat with a bottle of champagne, and pani puri spiked with vodka is favorite cocktail snack.

So All May Eat

Some soul food.



Link via: Ajeya Row

Oatmeal

My sis-in-law gets these bouts. Every once in a while she remembers that she is a trained doctor and that role needs to extend into and find expression at home too. This always translates into episodes of obsession with "health and being healthy." Earlier, probably during her first episode of this healthiness malaise (and when she still hadn't figured that mules take correspondence classes in stubbornness from my brother and me) she tried to get my brother and me to go for early-morning walks. My horrified "And waste 30 minutes of precious sleeping time?!!" put and end to that. Ditto for yoga that she offered to teach us.

Unfortunately for us she soon realized that while she probably couldn't get us to exercise, she could significantly control another aspect of our lives. And thus started (and still continue) her experiments with "healthy" food. My brother and me have since being subjected to various diets and dietary restrictions and monstrosities. If I remember right, the first thing she tried with us was honey and lemon in warm water in the mornings. I protested and complained. I hated the taste of that concoction and the honey and lemon in warm water smelt awful. "Just pinch your nose and drink it up," was her helpful advice when I remarked one morning that the smell made me nauseous. That continued for a couple of months or more till I came across (may the lord be thanked) this article in a newspaper that said commercially packaged honey may not be all that healthy as it may have some unmentionable additives.

Next followed experiments with the humble chapati. Wheat flour was mixed with soya bean (soybean) flour in different proportions "because eating soya is healthy." In subsequent versions the flour of various assorted food grains was obtained and mixed with the base combination of wheat and soya bean. A later and (a still continuing) version of the wheat and soya bean chapati does away totally with any oil. Me and my brother have grudgingly come to accept the newer version (not that we had much choice). We have had a salad only diet for sometime and we have had a vegetable only diet. We have had food where the salt (for a period of time it was only rock salt) and the spices were merely a suspicion. And we have had all of the above with different cooking oils — from groundnut oil to sunflower oil to god knows what. I spotted a can of olive oil in the kitchen yesterday and I shuddered when my brain conjured the image of cabbage, methi (very healthy), and karela (very, very healthy) stir-fried together in olive oil with a dash of salt and smirched (if we are lucky) with some turmeric and a couple of chopped green chillies.

Often, when I am in the mood, and am having a dry wheat and soya chapati with the above mentioned veggie (with whichever cooking oil in favor at the moment) I describe to my sis-in-law in great detail about the pizza topped with extra cheese and various meats that I had for lunch followed by sizzling chocolate brownies with ice cream or chocolate mousse. And I watch her shudder. Sometimes, when I am having particularly healthy dinner, I conjure up a vision of piping hot dal-khichdi served with dollops of ghee and with fried papad and lots of mango pickle and chopped onions on the side. All that followed with gulab jamuns. Whenever I do that, I think my sis-in-law, has nightmares.

The next day (I always think it impossible till I see and taste it) an even healthier meal is prepared.

But I digress. The point of all this is my sis-in-law's latest obsession with oatmeal. Over the years my brother and me have learned to recognize the symptoms of the onset of the healthiness malaise early. For the past few weeks she would occasionally pepper her talk with the high fiber content of oatmeal and pointedly mention its "popularity" as a health food. I knew then that we were doomed. For days my brother and me managed to "forget" to buy oatmeal whenever she packed us off on various errands. When that excuse started feeling a bit overused we tried the "out of stock" gambit a few times. But that was only delaying the inevitable. Two weeks back a huge jar of white oat bran appeared in the kitchen.

Since then I have had that gooey, bland stuff in countless variations as my sis-in-law tried her hand at cooking that tasteless shuck in a way that would suit our palates. We had the traditional boiled version with some milk added to it. And we have added the other traditional version of boiled oatmeal with some salt for taste. We have had boiled oatmeal with milk and sugar. My brother was persuaded to try the oatmeal-with-some-chopped-fruit variation and an oatmeal-with-curd variation. Both the times, it didn't look like he was enjoying the bowl of gloop he was having. My sis-in-law since has tried her hand at oatmeal kheer (By the way, I hate kheer. I pinched my nose and gulped it down and quickly put the bowl in the sink before another helping could be served), oatmeal sheera, and oatmeal upma. Then she made kande-oatmeal which is where you make Maharashtrian kande-pohe not with the pohe but with oatmeal. I refused to have anything to do with.

I suspect (actually, I am sure) yesterday dinner's wheat and soya chapatis (without any oil) too were spiked with a liberal helping of the oatmeal. And after all that consumption of the bran, I still glumly note that the huge jar of oatmeal is still half full.

Then today via Desipundit I came across this post and after reading the first few lines I thought I had come across a kindred soul that would understand my plight:

Oatmeal tests convictions. Its taste, appearance, origins, the varieties available, and the uberhype surrounding its health benefits - oatmeal was a big challenge to this Indian palate.

I am not alone in suffering, I told myself. All that needs be done, I thought, is to take a printout and hand it to my sis-in-law and let her be convinced by an expert on cuisine. But then I came across these lines:

Even though oatmeal is still a classic case of food I do not eat for the taste, I am glad I choose to like oatmeal and to make it a part of my daily routine.

The printout idea had to be discarded. For a while I contemplated emptying that jar of oatmeal into the dustbin. But that, apart from the wrath that I'll have to face, might see me being subjected to more oatmeal recipes.

It’s a tough life for brother-in-laws, take it from me. (The same could be said of the husbands, I suppose, but at least for them it is (usually) by choice.)

Oh well (sigh), hopefully this episode too will pass and the sis-in-law will be cured of her oatmeal malady.
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.
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And am I glad my sis-in-law is not net-savvy and doesn’t know that this blog exists.

Chuckney

1. Take a de-boned turkey.
2. Stuff the turkey with a de-boned chicken.
3. Stuff the chicken with a de-boned duckling.
4. Remember to fill the gaps with breadcrumbs or sausage meat.
5. Slowly cook all this layered poultry by braising, roasting, grilling, or barbecuing.
6. Eat your Chuckney.

Or you could make a Turducken. (Pics)

If you are feeling particularly peckish, you could have a bustergophechideckneaealckidgeverwingailusharkolanine.
And if you have skipped a few meals you might want to get on the outside of the traditional Bedouin wedding dish.

Eyes gleam, the mouth waters, and IMMENSE HUNGER comes as I visualize this apogee of carnivorous cuisine.

Why do people send me such links* on the day the food in the office pantry has been particularly unappetizing?

Warning: If you can't stand the sight of meat and poultry, please refrain from clicking on the links.
Or has this caution come too late?

*Link via: Baby Pat

Google Launches Google Gulp (Beta)

image copyright: Google

At Google our mission is to organize the world's information and make it useful and accessible to our users. But any piece of information's usefulness derives, to a depressing degree, from the cognitive ability of the user who's using it. That's why we're pleased to announce Google Gulp (BETA)™ with Auto-Drink™ (LIMITED RELEASE), a line of "smart drinks" designed to maximize your surfing efficiency by making you more intelligent, and less thirsty.

More here

How does Google Gulp work?

Well, to comprehend the long version of this answer, you'd need a PhD (from Stanford, natch). The short version is, our brains process data by sending electrical impulses called neurotransmitters between billions of neurons via axons running between synapses, much the way buses travel between stations, or MP3 files travel between felonious suburban teenagers. The molecular compound that fuels Google Gulp speeds up this process by, among various startling feats of neurochemical legerdemain, limiting the activity of the enzyme monoamine oxidase. You think faster – and feel better.

What's more, through our patented real-time DNA-scanning process, Auto-Drink™, Google Gulp is actually able to "take a picture" of your genetic profile, reconfigure its molecular composition on the fly, and subtly alter your brain's intricate mosaic of axonial patterns in order to facilitate even faster cognitive processing.

More from the Google Gulp FAQ.

Google Gulp's Product Line:

image copyright: Google

Glutamate Grape, Sugar-Free Radical, Beta Carroty, Sero-Tonic Water – try these four great Google Gulp Flavors.

But before you commit yourselves, read Google Gulp's Privacy policy:

From time to time, in order to improve Google Gulp's usefulness for our users, Google Gulp will send packets of data related to your usage of this product from a wireless transmitter embedded in the base of your Google Gulp bottle to the GulpPlex™, a heavily guarded, massively parallel server farm whose location is known only to Eric Schmidt, who carries its GPS coordinates on a 64-bit-encrypted smart card locked in a stainless-steel briefcase handcuffed to his right wrist. No personally identifiable information of any kind related to your consumption of Google Gulp or any other current or future Google Foods product will ever be given, sold, bartered, auctioned off, tossed into a late-night poker pot, or otherwise transferred in any way to any untrustworthy third party, ever, we swear.

Update: Turns out that this was Google's April 1st gag.
Talk of being behind times:). Anyway I had come across this while surfing yesterday and found it wacky enough to post. If like me, dear reader, you are coming across this for the first time, here's wishing you a very, very, belated April Fool's day.