Now, I’m not entirely sure what getting tagged is, but then again I don’t really know what Twittering is either, and that doesn’t stop me from doing it. So here, to the best of my Sazerac-compromised ability, is my attempt at answering the tag.
Here are the rules:
1. Post the rules.
2. Answer the questions the tagger set for you.
3. Create eleven new questions to ask the people you’ve tagged.
4. Tag eleven people and link to them on your post.
5. Let them know you’ve tagged them!
Susan’s eleven questions:
1. What’s a topic you’d never touch in your blog?
Cannibalism. I’d have absolutely no idea how to roast a human loin. Hell, I struggle with a pork chop and there are directions for that.
2. Which word do you hate and why?
Slice. The sound of it makes my toes curl and my back arch. And not in a good way.
3. If you had to give up blogging, because of time constraints – or some other kind of pressure – what would you do as a substitute?
Duh. Begin happy hour before lunch.
4. What’s a frivolous holiday, in your opinion?
Let’s see, a day with no work, feasting and special drinks? They’re all busman’s holidays to me when you get right down to it.
5. Write a caption for the above picture.
I said no more FUCKING formula.
Traveling hindered me from posting a gluttonous recipe last week, but we’re back on schedule this week with a healthier alternative of that old favorite Mac & Cheese. As with any mac & cheese recipe this one couldn’t be simpler: prepare a few items, toss em all in a pot, and stir. However, it’s the subtle nuances of herbs, the slight amount of heat from cayenne, and the combination of Montegrappa cheese* and roasted butternut squash that sets this mac & cheese recipe apart anything out of a box.
Read more and get the recipe.
Note from KS: In addition to providing all manner of sporty updates, the Sports Glutton is a serious cook! This recipe takes mac and cheese to new and previously un-dreamt of heights. The instructions are clear and easy to follow. If you’re pressed for time, you could substitute frozen squash, but really fresh is so much better. Ideal for a company meal or a kitchen supper. Well done, Glutton!
Recipe: Crock Pot Chicken
Over the years I’ve regularly come across recipes for roast chicken that call for bunging the whole bird into a crock pot and just letting it go for four or five hours, and although I find nothing to quibble with in terms of the labor involved (next to none), I have up to now shied away from this approach mostly on principal. To me, the crackly skin and pan drippings of an oven roasted bird are among its main attractions.
Also, most crock pot recipes rely on spice rubs for flavor, and I just can’t seem to go there. I know people love them and the food cognoscenti swear by them, but in my experience they disappoint, usually because they are overly salty, inedibly spicy or both. Three bites into the Moroccan lamb and I’m parched and coughing, leaving me with no alternative but to wash it all down with vast oceans of beer, which – in addition to being an integral part of the backyard grilling experience – is the only cure for the double header of excessive salinization and digestive conflagration. Trust me, no good can come of that.
Just ask the nice folks who invited us over for a barbecue last year and ended up having to help Mr. Slattern wrestle me into the car at three AM sobbing about the ’03 ALCS and ranting about “that-pussy-Alex-Rodriguez-and-his-asshole-buddy-Jeter.” Needless to say, we were not invited back and subsequent letters of apology were returned to sender. I suspect our hosts may have since left the state. I was also informed that a lesser man would have considered that behavior to be grounds. Point taken.
To my great surprise, there has been widespread misunderstanding as to my stance on the Secret Treasure Loaf featured in a recent post. For the record, I discovered that particular gem in a search for a truly repulsive recipe (to pair with the most revolting of vegetable dishes, green bean casserole) that would not only turn a foodie’s stomach, but leave deep emotional scars. I believe I succeeded.
Still, the whole experience has left me wondering. If there are people out there who find this appealing, what must they have ingested previously? Is it possible there are worse things than Secret Treasure Loaf, things so vile and stomach-turning that a meatloaf made from Spam and Velveeta APPEALS? The mind reels, the spirit quails, the sphincter puckers. Nonetheless, I’m going there, folks. I am asking the question and as God is my witness, I will address each and every response. Ready?
What is the worst food you have ever been served?
Perhaps it was in your mother’s kitchen during the Atomic Fifties? Or maybe you’re a world traveler who encountered a particularly exotic culinary abomination on the road to wherever. It may be that a recipe mishap was involved, or you simply thought it would be interesting to try tripe. No matter, the more lurid and nauseating, the better.
I’ll go first, and I am really throwing down the gauntlet here. Witness: Velveeta fudge squares by none other than the fabulous Paula Deen. And no, I don’t know what she was smoking.
Talk to me, people. Unburden yourselves. Believe me, you’ll feel better once you get it off your chests. Plus it’ll help me kickstart that New Year’s diet plan I’ve been putting off. Win win!