Cooking Competition Quotes

A child free from the guilt of ownership and the burden of economic competition will grow up with the will to do what needs doing and the capacity for joy in doing it. It is useless work that darkens the heart. The delight of the nursing mother, of the scholar, of the successful hunter, of the good cook, of the skilful maker, of anyone doing needed work and doing it well, - this durable joy is perhaps the deepest source of human affection and of sociality as a whole.

I’m not interested in competing with anyone. I hope we all make it.

I’m not talking about cooking as performance, or entertaining as a complicated choreography of competition and showing off. I’m talking about feeding someone with honesty and intimacy and love, about making your home a place where people are fiercely protected, even if just for a few hours, from the crush and cruelty of the day.

Sometimes in the company of others I find a disagreeable spirit of competitiveness kicks in and each person is shamed into spending rather more than he would have wished. This is a historically established syndrome, of course. One Magus going to Bethlehem would probably have sprung for a box of After Eights. Three Magi on the same trip found themselves laden with gold, frankincense and myrrh and bitterly comtemplating their overdrafts.

People have power over you because you're trying to prove yourself to them. Make tea and sip. Cook food and eat. Have a nice bath and sound sleep. You are not here to prove anything to anyone. You are the child of the universe .

One of the reasons Wall Street had cooked up this new industry called structured finance was that its old-fashioned business was every day less profitable. The profits in stockbroking, along with those in the more conventional sorts of bond broking, had been squashed by Internet competition.

It occurs to me that she is not unique--that all women compare lives. We are aware of whose husband works more, who helps more around the house, who makes more money, who is having more sex. We compare our children, taking note of who is sleeping through the night, eating their vegetables, minding their manners, getting into the right schools. We know who keeps the best house, throws the best parties, cooks the best meals, has the best tennis game. We know who among us is the smartest, has the fewest lines around her eyes, has the best figure--whether naturally or artificially. We are aware of who works full-time, who stays at home with the kids, who manages to do it all and make it look easy, who shops and lunches while the nanny does it all. We digest it all and then discuss with our friends. Comparing and then confiding; it is what women do. The difference, I think, lies in why we do it. Are we doing it to gauge our own life and reassure ourselves that we fall within the realm of normal? Or are we being competitive, relishing others' shortcomings so that we can win, if only by default?

Today I’ve prepared for you a selection of plastic-wrapped charcuterie, featuring a rustic gastrique of artisanal pig anuses and a decadent mélange of mechanically separated chicken,” he said in the style of the chefs on all those cooking competition shows his mother complained about wasting her life watching, yet watched anyway. “Bon appétit.

He devoured morning shows, daytime shows, late-night talk shows, soaps, situation comedies, Lifetime Movies, hospital dramas, police series, vampire and zombie serials, the dramas of housewives from Atlanta, New Jersey, Beverly Hills and New York, the romances and quarrels of hotel-fortune princesses and self-styled shahs, the cavortings of individuals made famous by happy nudities, the fifteen minutes of fame accorded to young persons with large social media followings on account of their plastic-surgery acquisition of a third breast or their post-rib-removal figures that mimicked the impossible shape of the Mattel company’s Barbie doll, or even, more simply, their ability to catch giant carp in picturesque settings while wearing only the tiniest of string bikinis; as well as singing competitions, cooking competitions, competitions for business propositions, competitions for business apprenticeships, competitions between remote-controlled monster vehicles, fashion competitions, competitions for the affections of both bachelors and bachelorettes, baseball games, basketball games, football games, wrestling bouts, kickboxing bouts, extreme sports programming and, of course, beauty contests.

Winslow bounced over on the balls of his feet, clearly not experiencing any sort of crash. 'Aren't your guys nervous? I'm nervous as all hell.' 'There's nothing to be nervous about,' Beck said, joining them. 'Nerves are only useful when they can spur you on to work harder, faster, better. Once the work is done, they become pointless.

whatever," Winslow snorted. "The first team that got judged, from the Italian place on East Thrity-Sixth? They came back in here looking like whipped dogs. Come on, I Know i'm not the only one here about to wet myself." There was a short pause while they all looked at Win, and the way he was sort of dancing in place. "Dude," Danny finally said, "Maybe you just need to pee.

[The skeet tournament] It's a competition that I've entered – and won – every year since I was thirteen. And here's the thing – it really pisses them off. All these hunting boys and their daddies show up decked out in camo gear, determined to beat the girl who has the audacity to challenge their masculinity. And, okay, I'll admit it … I like to needle 'em just a bit. I purposely wear the girliest outfit possible – little flowery sundresses with cowboy boots, most years. Drives 'em nuts. If they're going to be beaten by a girl, they'd rather it be some tomboy wearing overalls and a flannel shirt, you know? Stupid sexist pigs.---(Jenna Cafferty)

Cookery simulates the disguise of medicine, and pretends to know what food is the best for the body; and if the physician and the cook had to enter into a competition in which children were the judges, or men who had no more sense than children, as to which of them best understands the goodness or badness of food, the physician would be starved to death.

Try explaining the need to be passive to a dominant female spotted hyena, and she’ll laugh in your face, after she’s bitten it off. Female animals are just as promiscuous, competitive, aggressive, dominant and dynamic as males.

They suspected that children learned best through undirected free play—and that a child’s psyche was sensitive and fragile. During the 1980s and 1990s, American parents and teachers had been bombarded by claims that children’s self-esteem needed to be protected from competition (and reality) in order for them to succeed. Despite a lack of evidence, the self-esteem movement took hold in the United States in a way that it did not in most of the world. So, it was understandable that PTA parents focused their energies on the nonacademic side of their children’s school. They dutifully sold cupcakes at the bake sales and helped coach the soccer teams. They doled out praise and trophies at a rate unmatched in other countries. They were their kids’ boosters, their number-one fans. These were the parents that Kim’s principal in Oklahoma praised as highly involved. And PTA parents certainly contributed to the school’s culture, budget, and sense of community. However, there was not much evidence that PTA parents helped their children become critical thinkers. In most of the countries where parents took the PISA survey, parents who participated in a PTA had teenagers who performed worse in reading. Korean parenting, by contrast, were coaches. Coach parents cared deeply about their children, too. Yet they spent less time attending school events and more time training their children at home: reading to them, quizzing them on their multiplication tables while they were cooking dinner, and pushing them to try harder. They saw education as one of their jobs.

It’s just so soothing,” Henry says. “Everything’s all pastel-colored and the music is so relaxing and everyone’s so lovely to one another. And you learn so much about different types of biscuits, Alex. So much. When the world seems awful, such as when you’re trapped in a Great Turkey Calamity, you can put it on and vanish into biscuit land.” “American cooking competition shows are nothing like that. They’re all sweaty and, like, dramatic death music and intense camera cuts,” Alex says. “Bake Off makes Chopped look like the fucking Manson tapes.” “I feel like this explains loads about our differences,” Henry says, and Alex gives a small laugh.

I want a partnership, with someone as strong as me. Not someone who sees me as competition or a threat to them because I earn more than them. I want someone who won’t expect me to do the hoovering or cook dinner just because I happen to have two X chromosomes, which is why I also don’t intend to have kids, I’d be the one that would have to take a ‘career break’ – AKA professional suicide.

This so enraged Warren that he’d sponsored an alternative Olympics in Cooktown, called the Complete Relaxation Games. Events included chair sleeping, wave watching, and synchronized drinking. The Cooktown Games even had an Olympic-style scandal. “We had to disqualify some participants in the armchair-sleeping competition because they’d been on the grog,” Warren said. “In that event, alcohol’s a performance-enhancing drug.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.

Neoliberalism doesn’t want to do away with politics – neoliberalism wants to put politics at the service of the market. Neoliberals don’t think that the economy should be left in peace, but rather they are for the economy being guided, supported and protected through the spreading of social norms that facilitate competition and rational behaviour. Neoliberal economic theory isn’t built on keeping the hands of politics off the market, it’s built on keeping the hands of politics busy with satisfying the needs of the market. It’s not true that neoliberalism doesn’t want to pursue monetary, fiscal, family or criminal policies. It is rather that monetary, fiscal, family and criminal policies should all be used to procure what the market needs.

If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables and spices by a real Italian Mama and will trade white linen for red-and-white checked plastic tablecloths, you'll like our place just fine. If you're okay with a choice of just two wines, red or white, we'll give you as much of it as you want, from our famous bottomless wine bottle — free with your dinner. This restaurant owner took competitive disadvantages and turned them into a good, solid, “fun” selling story.

How can sloths exist when they’re such losers?” As a zoologist and founder of the Sloth Appreciation Society I get asked this question a lot. Sometimes “losers” is further defined—“lazy,” “stupid” and “slow” being perennial favorites. And sometimes the query is paired with the rider—“I thought evolution was all about survival of the fittest”—delivered with an air of bemusement or, worse, a whiff of superior species smugness. Sloths are, in fact, one of natural selection’s quirkiest creations, and fabulously successful to boot. Skulking about the treetops barely quicker than a snail, and being covered in algae, infested with insects and defecating just once a week might not be your idea of aspirational living, but then you’re not trying to survive in the highly competitive

This might baffle you, but despite not being a physician, I do have some pride. Although most certainly not enough to withstand the kind of beating you're capable of dealing it. The kind of beating you've repeatedly dealt it from the first time we've met. You're right, I value honesty, so I'll tell you that I make it a practice not to find women who insult me at every opportunity attractive." Color flooded her cheeks and traveled down her neck. Finally, she stepped away from him, too, and found the back of a chair to clutch. She looked entirely devastated. Had no one ever denied her anything? He hated the hurt in her eyes. But it was done now. "How is telling you I'm attracted to you an insult?" He pressed the back of his hand into his forehead. It made him feel like a drama queen in some sort of musical farce. Which this had to be. "Telling me how unworthy I am of your attraction, that's the insulting part. And, no, that's not all it is. Even if you hadn't told me at every opportunity how inferior to you I am... all I do is cook... every assumption you've made about me is insulting. Culinary school is definitely college. And Le Cordon Bleu is one of the most competitive institutions in the world. The fact that that's so wholly incomprehensible to you... that's the insulting part. And it wasn't thrown in my overly privileged lap either. I had to work my bottom off to make it in." Ammaji had sold her dowry jewels to pay for his application, something her family would have thrown her out on the street for had they found out. Trisha squared her shoulders, the devastation draining fast from her face, leaving behind the self-possession he was so much more used to. And the speed with which she gathered herself shook something inside him. "I might not do what you see as important work, but I work hard at being a decent human being, and I would need anyone I'm with to be that first and foremost. Even if I didn't find snobbery in general incredibly unattractive, I would never go anywhere near a person as self-absorbed and arrogant as you, Dr. Raje. I would have to be insane to subject myself to your view of me and the world." "Wow." She was panting, or maybe it was him. He couldn't be sure. "You wanted honesty. I'm sorry if I hurt you." She cleared her throat. "I'm surprised you think someone as... as... self-absorbed and arrogant as me is even capable of being hurt.

Economics should help us rise above fear and greed. It should not exploit these feelings. Economic science should be about how one turns a social vision into a modern economic system. It should be a tool to create opportunities for human and social development. Not just address our fears as they are expressed as demand in the market. It should be devoted to concrete questions that are important for humanity. Not to abstract analyses of hypothetical choices. It should see people as reasonable beings. Not as wagons hooked to the consequences of an unavoidable, coercive rationality. It should see people as embedded in society. Not as individuals whose core never changes and who float in a vacuum at an arm’s length from each other. It should see relationships as fundamental for us to even be able to individuate ourselves. Not as something that can be reduced to competition, profit, loss, buying low, selling high and calculating who won. It should see a person as someone who acts according to her bonds with others. Not just out of self-interest and the denial of all context and power relationships. It should not see self-interest and altruism as opposites – because it should no longer view the surrounding world as something that is in opposition to one’s self.

You're moving on from Curried Dreams?" The almost gleeful hope in Shobi's voice strummed every one of Ashna's overstretched nerves. Baba's been dead for twelve years,she wanted to scream. You can stop fighting with him now. "No, I'm not. But I'm going to be on a competitive cooking show as a pro chef." Her voice sounded strong and clear for the first time since she'd heard Shobi's hello. She leaned in and met her own eyes in the mirror. "Reality TV? You?" The voice on the phone stretched between skepticism and outright disbelief. Shobi's favorite metaphorical chains stretched at the links around Ashna. "Yes. If I win I can pay down the debt on Curried Dreams. And no, I'm never giving up on it." The frustrated sound Shobi made was so delicious that for one lovely second Ashna didn't care about anything else.

What prevents me from writing the book? The heat, the dog, the day, air-conditioning, desiring to exist in the present tense, constant thinking, sickness, fucking, groceries, cooking, yoga, loneliness and sadness, the internet, political depression, my period, obsession with skin care, late capitalism, binge-watching television on my computer, competition and jealousy over the attention of other writers, confusion over the novel, circling around but not finishing anything, reading, researching, masturbating, time passing.

Ever since, he has routed his rivals in the competition for readers. Emerson, once regarded as a dangerous infidel, remarked in his journal that “I hate goodies,” but he strikes many readers as something of a goody himself. That other New England worthy, Emerson’s neighbor and friend Henry D. Thoreau, tells us in Walden that he is seized by the desire “to devour” a woodchuck raw, but it seems a good bet that Thoreau cooked his meat thoroughly. These writers are kept alive mainly as classroom assignments; but Melville is different: he is a living presence in the larger culture. Among his contemporaries, he is today by far the largest, having combined Whitman’s New York bluster with Hawthorne’s New England gravity into a sensibility that created, in Moby-Dick, the one nineteenth-century American classic (possibly along with Huckleberry Finn) that remains morally powerful without having come to seem moralistic.

For me, food wasn't a competition about who could make the best dish. It's greatest power was to make taste and turn it into a long lasting memory. As a girl, I had learned from my father that good food could be a vessel, a way to show love, even when you might not have the words to say so. I could feel it in my soul that this was exactly what I was meant to do now. But the question remained, if I built it, would they come.

She could have a cook come, or subscribe to a service, but she does the cooking herself. It’s part of her claim to fame. Other wives look at her and wonder, and she wants it that way. She photographs and posts. She dresses for dinner. It is a competition, even though it pretends not to be.

safaris and jazz bands at the Equator Club in Nairobi, the thrill of airports consisting of little more than a sandy airstrip, the boisterous parties, and the vivid local markets, made Africa competitive. The route was limited to only the most senior stewardesses,

For me, food wasn't a competition about who could make the best dish. It's greatest power was to make taste and turn it into a long lasting memory. As a girl, I had learned from my father that good food could be a vessel, a way to show love, even when you might not have the words to say so. I could feel it in my soul that this was exactly what I was meant to do now. But the question remained, if I built it, would they come.

You're calling me shallow? So you know so much about this, huh? Which restaurants have you worked in?" He held his hands out. "Where are your scars?" I stiffened. I shouldn't have to pour out any of my pain for him to take me seriously. "I don't have to have worked in a restaurant to know what makes cooking really good," I snapped. He folded his arms like a sulky fourteen-year-old. "Then educate me." That clearly wasn't an invitation, but screw it. I stood up and planted my hands on the table. "Caring. I don't mean for the details. I mean caring for the person who's going to eat it. Giving them a little piece of what you love the most." I jabbed my finger at my plate. "All of these dishes, they're just about showing off." He rubbed his forearm hard, his face stony. "But I won Fire on High. I'm kind of a big deal, in case you didn't know. I think it's OK for me to show off." I held up a finger. "You won one competition," I said slowly, contempt sneaking into my voice. "This year. Can you name the person who won two years ago? Three? Unless you take this seriously, your book will gather dust in a remainder pile somewhere, a historical record of a leprechaun in a stupid bandanna who was famous for a hot second." The stone in his expression crumbled away. Bright green eyes flashed, hands clenched. His mouth opened and closed, and finally he hissed, "Who the fuck are you to tell me that? You're nobody. You can't even get your own name on a book. Who gives a shit what you think?" My voice shot high with anger. "I'm the woman who has to clean up your mess, you entitled, arrogant brat." It was quiet. Not the silence of people eating delicious food. It was post-atomic-bomb explosion quiet.

In a strange way, Samsung was legitimized by Apple’s attacks. The iPhone maker deemed the competition from the Galaxy to be serious enough to challenge.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

You mind if I join you?” he asked. She straightened and her eyes immediately cleared and narrowed. She was one tough customer. “Knock yourself out,” she said coolly. He pulled out a chair and set his coffee cup in front of him. “You seem upset, Ellie. Was it something I said?” “It was something you didn’t say,” she replied. “Oh? What was that?” “You’re hired,” she said. “I thought I should give all the applicants a fair shot.” “Are you kidding me? I sat in my car outside waiting for my turn. I saw the other applicants—all two of them. One could barely get up the stairs; not a good bet for moving furniture. The other one had such a mean schnobble, she could break glass with her face.” “Schnobble?” he asked. “What my gramma used to call a sourpuss. Now, that’s a church lady, all right—if you’re looking for one as mean as a junkyard dog.” He laughed before he could reel it in. “Who knew you were checking out the competition.” Jack brought the pie, put it in front of them and got the heck out of there. Noah lifted a fork. “Pretty accurate, too. But I told you I’d get in touch.” “If you do, it’ll be to say I didn’t get the job.” He was quiet a moment, then he said, “Have some pie. Nobody makes pie like Preacher.” “Preacher? You made the pie?” “No, the cook—he goes by the nickname Preacher. That could lead to problems.” He nodded toward the plate. “Try it.” “Thanks,” she said. “I’m not hungry.” “Give it a chance, you’ll be amazed. And between bites, tell me why I don’t get the benefit of the doubt.” Slowly,

The sociopathic society of consumption depends heavily on goods turned out by dismal sweatshops (e.g., Boomer Kathie Lee’s/Wal-Mart’s Dickensian workshops, Boomers Steve Jobs’/Tim Cook’s subcontracted factories, so depressing that they feature suicide nets to prevent employees from leaping to their deaths).23 Asking other countries to improve their labor conditions would not only be ethical, it would improve America’s competitive position. The only thing Boomers really ask for now, however, is that their purchases be cheap and the moral quandaries offshored.

Logistics is in fact a key aspect of military planning, and Cook is responsible for Apple’s operational excellence. For example, when Apple knew it would move away from disk drives in its iPods and MacBook Air notebooks, it invested in billion-dollar forward purchases of flash memory. Cook’s supply-chain organization executed this masterstroke, which accomplished the trifecta of securing Apple’s supply, locking in the lowest price, and hobbling the competition’s access to components. Such back-of-the-shop excellence at a company known for its creative flair is a rare example of what researchers Charles O’Reilly of Stanford and Michael Tushman, a professor of organizational behavior at the Harvard Business School, refer to as “ambidexterity as a dynamic capability.” In other words, it reflects the ability of a top-performing company to be simultaneously efficient and innovative.

Launching an innovative premium jelly bouillon into a highly competitive market at the height of austerity, for example, might not have been thought the wisest move. Yet with people eating out less, the demand for high-quality convenience products that enable people to cook at home has grown. As

What better way to earn a living than by doing something you love? That's the position you could be in by following the steps and tips offered by our expert authors in this eBook! The four books sampled in this ebook (Turn Your Talent into a Business, Cook Wrap Sell, Design Create Sell and Design Grow Sell) have all been produced in partnership with Country Living Magazine after witnessing the success of the Kitchen Table Talent Awards, the most popular competition run by the magazine, as well as sell-out audiences at the Country Living Spring Fair for talks on how to turn a hobby into a business. The team at Country Living know their readers have bags of talent; what was becoming increasingly clear is how many of them are considering turning that talent into turnover!

The proposal that the human household originated in competition over food presents a challenge to conventional thinking because it holds economics as primary and sexual relations as secondary.

He belonged to the new breed of male epicureans who viewed cooking as a competitive sport, and pursued it with the same avidity that others had for fly-fishing or golf, with the attendant fetishization of the associated gadgetry and equipment. He

Alice wondered if her mother was aware that she wasn’t the only one in town who’d come down with a bad case of Blueberry Fever.

Rae changed into her bathrobe too. Over the gap in her bedroom wall, she called out, “What’re you trying to butter me up for?” She was the one who should’ve been cooking an Elle-belle scramblette. “Have I been replaced as maid of honor by Comedian Courtney?” The couple of times Rae had tried to make plans with Ellen recently, Ellen had been out with a woman from work named Courtney, who was apparently “the most hilarious human in the history of humanity.” Rae had mentally tallied the ways in which she was no doubt funnier than Courtney before coming to the conclusion that, given that her core competency was her heart, not her humor, she should lean into her differentiation rather than conforming to the competition’s friendship model. Would Courtney wipe Ellen’s vomit from the toilet seat or put poems on her pillows? Rae didn’t think so. “Maid-of-honor duties are safe,” Ellen said, handing her a plate of Rae-bae scramblette. “It’s just …” “What?” Ellen said the next sentence very quickly, as if it were a single ten-syllable word. “Aaron wants us to move in together.

I should just ignore foodies as i ignore football, because both cultures have nothing to do with me - but the culture of saffron and creme fraiche gets under my skin. The competitiveness makes me feel insecure, and this weakness is the insecurity of a woman who can't quite believe that domestic goddessery is really not expected of her. (Right?)

For me food wasn’t a competition about who could make the best dish. Its greatest power was to take taste and turn it into a long-lasting memory.

I breathe in the fresh summer air as I pass a table covered with all sorts of cakes---Victorian sponge, Madeira, Battenberg, lemon drizzle. Again my mind drifts to my childhood, this time to the Michigan State Fair, which my family would visit at the end of every summer. It had all sorts of contests---pie eating, hog calling, watermelon seed spitting (Stevie's favorite)---but the cake competition was my favorite challenge of all. Every year I'd eye the confections longingly: the fluffy coconut cakes, the fudge chocolate towers filled with gooey caramel or silky buttercream, the cinnamon-laced Bundts topped with buttery streusel. The competition was divided into adult and youth categories, and when I turned twelve, I decided to enter a recipe for chocolate cupcakes with peanut butter buttercream and peanut brittle. My mom was a little befuddled by my participation (her idea of baking involved Duncan Hines and canned, shelf-stable frosting, preferably in a blinding shade of neon), but she rode along with my dad, Stevie, and me as we carted two-dozen cupcakes to the fairgrounds in Novi. The competition was steep---pumpkin cupcakes with cream cheese frosting, German chocolate cupcakes, zucchini cupcakes with lemon buttercream---but my entry outshone them all, and I ended up taking home the blue ribbon, along with a gift certificate to King Arthur Flour.

I've ended up with what are essentially dinner rolls that tried to dress as pretzels for Halloween. Benny's, meanwhile, are mall-food-court-level perfection. Apparently the boiling part---plus baking soda---is what gives pretzels their tough, dark brown exterior. Add that to the ever-growing list of things I didn't know about cooking.

I feel like I came to cook a meal and it turns out it’s a poetry competition.

Don’t know if you have any hobbies.” She nodded. “I do. I may have to take a break from it for a bit while I’m out here, but normally when I have a light day on campus, I go to a class . . .” I waited. “It’s . . . pole dancing.” I stopped breathing, but at least I didn’t choke. Nodding, I took a sip of my wine to block my face, which I was pretty sure had turned the shade of a beet. “So, like Flashdance? Welder by day, dancer by night?” I barked out, feeling a stirring in my pants that was wholly inappropriate for my roomie, who’d been talking about diode lasers a minute earlier. She’s a goddamn pole dancer. She chuckled and crossed her arms over her chest as though trying to keep me from picturing her dancing. “Excellent movie reference. But no, that’s not even close to what I do.” It hardly mattered. My brain was stuck. Like a white-hot strobe had blinded me to everything except Sarah wearing lingerie and grinding on a pole under hot lights. For me. Stop picturing it. Fuck! “Cool,” I finally managed to say with a straight face. Like it meant nothing. She nodded. Like it meant nothing. Then she spread some brie cheese on a cracker and took a bite. I choked out an excuse and went to the bathroom to get a grip. This will be okay. It will. It has to be. In the bathroom, I splashed some cold water on my face and took a hard look at myself in the mirror. What was happening? I hadn’t been this jacked up over a woman anytime in the past two years. My emotions had been buried in caverns so deep I felt confident they were gone for good. I was fine with that. It made no sense. Or . . . maybe it did. I’ve always been competitive as fuck. If I’m told I can’t have something, I want it all the more and do anything in my power to make it mine. That had to be what was happening here. It was all in my head. I knew she was off limits, so the competitive motherfucker in me started bucking against that. I just needed to get my head together and think of her like any other human who happened to be using my second bedroom. When I got back to the table, Sarah looked up at me with a thin slice of Parma ham twirled around her fork and put the bit into her mouth. I had no defensible reason to focus on her lips or the soft contour of her jaw while she chewed. She swallowed and smiled at me. “I figured I should get a head start on eating while you were gone. In case you had more questions.” “Good plan. Maybe we should focus on the food for a few minutes, or we could be here all night.” I bit into a slider and closed my eyes at how delicious the slow-roasted meat tasted on the brioche bun. Who needed to cook when someone else could make food that tasted like this? It was how I’d become addicted to takeout and why I rarely ate at home anymore. That, and I spent a lot of time at work. Sarah finished the last of the cheesy bread and wiped her lips gingerly on a napkin before looking right at me with those gorgeous eyes. “This is weird, right? It’s not just me?” I tilted my head, trying to read her expression and decipher her meaning. “Could you be specific? She waved her hands between us. “This. Us. We’re in our thirties and we’re roommates. I don’t know about you, but I haven’t had a roommate for about ten years. Does it freak you out a little bit?” Yes, but not for the reasons she meant.

I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

Prior to the establishment of the Negro leagues, black baseball players had discovered how to earn winter income playing ball in Florida. The better Negro players joined local teams, which were special aggregations created to entertain the winter tourists. In the late teens Foster's Chicago American Giants and Nat C. Strong's Lincoln Giants represented the Royal Poinciana and Breakers, respectively. The players slept in barracks, worked as bellhops and cooks for extra money, and played games whenever they could, reserving Saturdays for a highly competitive game between themselves. Mayor John "Honey Fitz" Fitzgerald of Boston was so delighted with the Breakers team that he participated himself in their pre-game amusements of egg tosses and gunnysack races.

Folks could claim they served their dishes to dignitaries, kings, and empresses, but few had the impact of cooking for immortals. And it wasn't only the honor that drew people to the banquet, it was its life-changing prize. The winners of the Celestial Banquet would each receive a priceless gift: a peach of immortality. Three vertical banners in shades of jeweled green bearing the names of the major gods unfurled next--- Luck, Temperance, and Indulgence. Everyone on the Continent worshipped the gods. They presided over our world but only came down every ten years for the competition-- a legendary celebration of the vanquishing of Death. They were the arbiters of taste. Not only did they shape the culinary landscape, but their choice of whom to award the peaches had a far-reaching impact--- the valuable prize provided the winning team the bargaining power to defend. For me, it would mean making my dreams a reality and honoring my father's dying wish.

CAST: Gertrude Berg as Bessie Glass, operator of a hotel in the Catskill Mountains. Joseph Greenwald (1935) as Barney Glass, her husband. Josef Buloff as Barney, 1953–54. WRITER: Gertrude Berg. House of Glass was quickly created by Gertrude Berg after the initial cancellation of her popular serial, The Goldbergs. She took the setting and characters from her own life: her father had run such a place in the teens, giving her experiences with waiters, bellboys, cooks, and guests from all walks of life. The character of Barney Glass was an almost literal lift from her father. The stories she wrote were the stories she remembered, and “where there were unhappy endings I added happy ones. … The radio hotel always solved its problems with a laugh.” But it couldn’t beat Burns and Allen, its competition on CBS, and it faded after eight months.

Economic man needs some help getting going, and so neoliberalism develops institutions, incentives and methods to support the vision of the completely competition-focused, rational individual. The purpose is to incite market-oriented decision-making on all fronts. People aren’t focused on gain and competition in every aspect of their lives. But it’s the task of neoliberalism to spread and institutionalize this kind of desire. Through privatization and through governing everything from education to environmental politics, nursing and care using the same market principles as for tomatoes, that’s how we’ll create this kind of world – where only one kind of logic is allowed. Using political means, one must create markets where there weren’t markets before and then use all available political means to maintain them. Neoliberalism is not at all the same thing as laissez-faire, the economic school that thinks that if we just let things be the economy will blossom. Contemporary laissez-faire economics is the most extreme embodiment of the idea Adam Smith expressed in the metaphor of the invisible hand. Smith himself didn’t advocate this kind of politics – perhaps better described as the near complete lack thereof – but there are those who interpret his ideas in this way. They should not, however, be confused with neoliberals.

To deepen alignment across specialties, the Apple organizational structure was very different from that of most other firms. There were no product divisions that were their own profit centers. “We run one P&L for the company,” said operations head Tim Cook (who became CEO after Jobs’s death).8 Thus, divisions did not compete against each other for customers or worry about "cannibalization.” This proved a huge competitive advantage when Apple introduced the iPod and iTunes. Rival Sony, rich in assets that could have given Apple a run for its money, was undermined by their organization structure, which was divided into profit centers that drove focus on product lines but hampered collaboration across these lines. Sony’s music division and their consumer electronics division were never able to successfully join forces to compete against Apple. Conversely, at Apple, all departments could celebrate a sale, whether a consumer chose to download music through their iPod or iPhone, or send emails using an iPad or MacBook.

He devoured morning shows, daytime shows, late-night talk shows, soaps, situation comedies, Lifetime Movies, hospital dramas, police series, vampire and zombie serials, the dramas of housewives from Atlanta, New Jersey, Beverly Hills and New York, the romances and quarrels of hotel-fortune princesses and self-styled shahs, the cavortings of individuals made famous by happy nudities, the fifteen minutes of fame accorded to young persons with large social media followings on account of their plastic-surgery acquisition of a third breast or their post-rib-removal figures that mimicked the impossible shape of the Mattel company’s Barbie doll, or even, more simply, their ability to catch giant carp in picturesque settings while wearing only the tiniest of string bikinis; as well as singing competitions, cooking competitions, competitions for business propositions, competitions for business apprenticeships, competitions between remote-controlled monster vehicles, fashion competitions, competitions for the affections of both bachelors and bachelorettes, baseball games, basketball games, football games, wrestling bouts, kickboxing bouts, extreme sports programming and, of course, beauty contests. (He

Until Garibaldi landed in 1860 and the unification of Italy that followed meant that the church’s land was confiscated and many convents were forced to close down, the sisters were the powerhouses of pastry and confectionery. In aristocratic families with many daughters, if only one dowry could be afforded, the other daughters would be sent to the convent, and money would be given to the order to keep them in quiet luxury. But they also needed an occupation, so the tradition of making pastry to give away to the people on saints’ days and festivals grew up. There was a great competitiveness between the convents, each of which had their own speciality, such as virgin cakes, made in the shape of breasts. So hot was the competition, that as far back as 1575 it is said that the diocese of Mazara del Vallo had to prohibit the making of cassata by the nuns during Holy Week because they were doing more baking than praying!

Cook was quoted as saying: “You want to manage it like you’re in the dairy business. If it gets past its freshness date, you have a problem.”17

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.

I think of book development like cooking spaghetti. There are many ways to cook it, but the basic ingredients should be present: The pasta, and the sauce, and the cheese topping! If you’re a fabulous cook, and you plan on selling spaghetti to earn extra income, it should be obvious to you that there are a lot of other places where it is sold, and you would have to convince people that your spaghetti is better than the others. You’d do this by making sure that the noodles are perfectly al dente, the sauce is tasty, and to give it an edge, you’d make it cheesier, put it in a nice container, and maybe add a sprig of parsley on top to add to the appeal. You wouldn’t serve it on the floor and tell people to go on and taste it because it’s truly delicious, and that you have slaved for many hours perfecting the taste. Packaging and appearances are important, as much as the taste. In publishing, you could be the next great writer, but if you don’t present your words in the most appealing way possible, especially in this highly competitive industry, I doubt anyone would bother to read it except your friends and family, if at all.

I will never forget that day. It was in Europe, what... seven years ago now? It was molecular gastronomy's most prestigious international competition. As famous name after famous name received their awards... ... imagine my shock when I saw a young girl less than ten years of age step forward to receive one of her own!" "Cooking is art. The more it is honed, the more beautiful and elegant the result. I look forward to showing you all... the beautiful worlds the art of cooking can create." She went on to receive almost all the awards there were to win. By the time she was ten years old, she had successfully obtained forty-five patents and was contracted with over twenty different restaurants for research into new menu items. She is heaven's gift to molecular gastronomy, a certified genius! Of all the first-year students in the institute, no one can refute that she is the one closest to being named to the Council of Ten!

There once lived, at a series of temporary addresses across the United States of America, a travelling man of Indian origin, advancing years and retreating mental powers, who, on account of his love for mindless television, had spent far too much of his life in the yellow light of tawdry motel rooms watching an excess of it, and had suffered a peculiar form of brain damage as a result. He devoured morning shows, daytime shows, late-night talk shows, soaps, situation comedies, Lifetime Movies, hospital dramas, police series, vampire and zombie serials, the dramas of housewives from Atlanta, New Jersey, Beverly Hills and New York, the romances and quarrels of hotel-fortune princesses and self-styled shahs, the cavortings of individuals made famous by happy nudities, the fifteen minutes of fame accorded to young persons with large social media followings on account of their plastic-surgery acquisition of a third breast or their post-rib-removal figures that mimicked the impossible shape of the Mattel company’s Barbie doll, or even, more simply, their ability to catch giant carp in picturesque settings while wearing only the tiniest of string bikinis; as well as singing competitions, cooking competitions, competitions for business propositions, competitions for business apprenticeships, competitions between remote-controlled monster vehicles, fashion competitions, competitions for the affections of both bachelors and bachelorettes, baseball games, basketball games, football games, wrestling bouts, kickboxing bouts, extreme sports programming and, of course, beauty contests.

Holland’s mom would get pissed. She owns Mom’s Cafe.” “She sure doesn’t need the competition,” Virgil said. “I ate the worst cheeseburger of my life there about five minutes ago.” Skinner winced, and said, “I wouldn’t wander too far from a toilet. They got three cooks there; we call them Hepatitis A, B, and C. That burger’s gonna hit the bottom of the bucket in one piece, if you know what I mean.

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He'd gotten his polenta into a bowl and was chopping the dill while Regina spooned the shrimp and kielbasa pooling like buttery, spicy magic on top of the grits.

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