Smoked Pork Quotes

Personally, if I were trying to discourage people from smoking, my sign would be a little different. In fact, I might even go too far in the opposite direction. My sign would say something like, "Smoke if you wish. But if you do, be prepared for the following series of events: First, we will confiscate your cigarette and extinguish it somewhere on the surface of your skin. We will then run you nicotine-stained fingers through a paper shredder and throw them into the street, where wild dogs will swallow them and then regurgitate them into the sewers, so that infected rats can further soil them before they're flushed out to sea with the rest of the city's filth. After such time, we will sysematically seek out your friends and loved one and destroy their lives." Wouldn't you like to see a sign like that?

Brewster Place became especially fond of its colored daughters as they milled like determined spirits among its decay, trying to make it home. Nutmeg arms leaned over windowsills, gnarled ebony legs carried groceries up double flights of steps, and saffron hands strung out wet laundry on backyard lines. Their perspiration mingled with the steam from boiling pots of smoked pork greens, and it curled on the edges of the aroma of vinegar douches and Evening in Paris cologne that drifted through the street where they stood together - hands on hips, straight-backed, round-bellied, high-behinded women who threw their heads back when they laughed and exposed strong teeth and dark gums. They cursed, badgered, worshiped, and shared their men. Their love drove them to fling dishcloths in someone else's kitchen to help him make the rent, or to fling hot lye to help him forget that bitch behind the counter at the five-and-dime. They were hard-edged, soft-centered, brutally demanding, and easily pleased, these women of Brewster Place. They came, they went, grew up, and grew old beyond their years. Like an ebony phoenix, each in her own time and with her own season had a story.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

I'm tired of people using their cars as biographical information centers, informing the world of their sad-sack lives and boring interests. Keep that shit to yourself. I don't want to know what college you went to, who you intend to vote for or what your plan is for world peace. I don't care if you visited the Grand Canyon, Mount Rushmore or the birthplace of Wink Martindale. And I'm not interested in what radio station you listen to or what bands you like. In fact, I'm not interested in you in any way, except to see you in my rearview mirror. Furthermore, I can do without your profession of faith in God, Allah, Jehova, Yahweh, Peter Cottonail or whoever the fuck it is you've turned your life over to; please keep your superstitions private. I can't tell how happy it would make me to someday drive up to a flaming auto wreck and see smoke curling up around one of those little fish symbols with Jesus written inside it. And as far as I'm concerned you can include the Darwin/fish-with-feet-evolution symbol too. Far too cute for my taste. So keep the personal and autobiographical messages to yourself. Here's an idea: maybe you could paste them up inside your car, where you can see them and I can't.

The Chinese food arrives. Delicious saliva fills his mouth. He really hasn’t had any since Texas. He loves this food that contains no disgusting proofs of slain animals, a bloody slab of cow haunch, a hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of insensate vegetables, plump green bodies that invite his appetite’s innocent gusto. Candy. Heaped on a smoking breast of rice. Each is given such a tidy hot breast, and Margaret is in a special hurry to muddle hers with glazed chunks; all eat well. Their faces take color and strength from the oval plates of dark pork, sugar peas, chicken, stiff sweet sauce, shrimp, water chestnuts, who knows what else. Their talk grows hearty.

Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry. Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

Still, hell or no hell, it was satisfactory, it was even exciting in those early days to know that one was doing something bad and wrong. But there is in debauchery something so intrinsically dull, something so absolutely and hopelessly dismal, that it is only the rarest beings, gifted with much less than the usual amount of intelligence and much more than the usual intensity of appetite, who can go on actively enjoying a regular course of vice or continue actively to believe in its wickedness. Most habitual debauchees are debauchees not because they enjoy debauchery, but because they are uncomfortable when deprived of it. Habit converts luxurious enjoyments into dull and daily necessities. The man who has formed a habit of women or gin, of opium-smoking or flagellation, finds it as difficult to live without his vice as to live without bread and water, even though the actual practice of the vice may have become in itself as unexciting as eating a crust or drinking a glass from the kitchen tap. Habit is as fatal to a sense of wrong-doing as to active enjoyment. After a few years the converted or sceptical Jew, the Westernized Hindu, can eat their pork and beef with an equanimity which to their still-believing brothers seems brutally cynical. It is the same with the habitual debauchee. Actions which at first seemed thrilling in their intrinsic wickedness become after a certain number of repetitions morally neutral. A little disgusting, perhaps; for the practice of most vices is followed by depressing physiological reactions; but no longer wicked, because so ordinary. It is difficult for a routine to seem wicked.

Because here's a thing I've come to understand of late: context really does affect flavor. A place, its atmosphere, the people within it, their mood (and ours) genuinely change the way things taste. A restaurant lasagna has to be twice as good as your mother's or that one you had on that trip to Italy -- for it to be remind you of it even a little. A rack fo smoked pork ribs will never taste as good on a ceramic plate atop a tablecloth as it does from within a Styrofoam box on the hood of your car, downwind a roadside smoker, I hope that I never find out what Waffle House tastes like while sober, eaten in broad daylight.

What was overlooked in all this was how microscopically small the risk from passive smoking actually is. A rate of 1 in 30,000 sounds reasonably severe, but it doesn’t actually amount to much. Eating one pork chop a week is statistically more likely to give you cancer than sitting routinely in a roomful of smokers.

As we followed, she listed all the dishes Auntie Tina had ordered: crispy eel in sweet sauce, smoked duck two ways, hand-pulled noodles with crab roe- "luckily we had enough pregnant crabs on hand!"- and others I could not decipher from their poetic yet opaque Chinese names: squirrel-shaped Mandarin fish, eight treasure rice, four happiness pork.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Grandpa recently turned sixty-five and went to the doctor for a complete physical. After an exam the doctor said grandpa was doing “fairly well” for his age. Grandpa was a little concerned and asked, “Doc, do you think I’ll live to eighty?” The doctor asked, “Do you smoke tobacco or drink alcohol?” “Oh no,” Grandpa replied, “and I don’t do drugs, either.” “Do you have many friends and entertain frequently?” Grandpa said, “No, I usually stay home and keep to myself.” “Do you eat beef and pork?” “No, my other doctor said red meat is unhealthy!” “Do you spend a lot of time doing things in the sun, like playing golf, sailing, or bicycling?” “No, I don’t.” “Do you gamble, drive fast cars, or have lots of sex?” “No, I don’t do any of those things anymore.” The doctor looked at Grandpa and said, “Then why do you care?

Three modern rabbis are arguing about which of the three is the most progressive. “I am definitely the most progressive,” says the first rabbi. “We allow smoking during services.” “That’s nothing,” replies the second rabbi. “We serve pork spareribs during Yom Kippur.” “Not bad,” replies the third rabbi. “But I have you all beat. During Rosh Hashanah and Yom Kippur, we post signs at my temple—closed for the holidays.

This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black of the vinegar was used to great effect in the plating, giving the dish a classy and luxuriant appearance. But the moment you put a bite in your mouth... fresh, vibrant green tea explodes in a sea of invigorating green. It is extravagantly delicious. Chef Kuga's Sweet-and-Sour sauce includes not just black vinegar but also balsamic vinegar as well as Chef Mimasaka's smoked soy sauce! It destroys the traditional boundaries of sweet-and-sour pork, creating a dish that's rich, tangy and savory while erasing the pork's thick greasiness to push the taste of the green tea to the forefront! He has completely succeeded in taking the green tea leaves and making them the centerpiece of his dish! But the point most worthy of attention... ... is that this sublime taste experience wasn't created using solely Chinese-cooking techniques. It shows an equally deft use of traditional French techniques!" "What the... French?! But isn't he supposed to be a purely Sichuan-Chinese chef?!" "Yes, yes. I'm gonna explain, so quiet down and listen up, 'kay? See, there's another secret y'all don't know. That sweet-and-sour sauce? I based it on Sauce au Vinaigre Balsamique. That's a balsamic vinegar sauce used in a whole lot of French recipes." "Aha! Now I see. So that's where it came from! French Vinaigre Balsamique sauce is a reduction of balsamic vinegar and Glacé de Viande! It has a light tanginess and thick richness, which must have boosted the deliciousness of the sweet-and-sour pork into the stratosphere!

2 lbs dried pinto beans 1/2-lb pork belly or 2 or 3 smoked ham hocks 1/2-lb ham—diced 1/2-cup chorizo (Mexican sausage)—casing removed and crumbled 6 slices fried bacon—chopped or crumbled 5 Roma tomatoes or 3 large slicing tomatoes—chopped 1 medium onion—chopped (delete or less if desired) 1/2-cup cilantro—finely chopped 4 cloves garlic—whole 6 jalapeño peppers—finely sliced (serrano peppers optional—hotter) 2 tablespoons cornstarch 1 small green pepper—chopped (optional) 1 tomatillo (Mexican husk tomato)—chopped (optional) Salt to taste (not much)

Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

You’re too goddamned fat,” he said. I took a defiant drag on my cigarette and willed myself not to cry. The remark made me dizzy. For the past four years, Ma and Grandma had played by the rule: never to mention my weight. Now my jeans and sweatshirt were folded in a helpless pile beside me and there was only a thin sheet of paper between my rolls of dimply flesh and this detestable old man. My heart raced with fear and nicotine and Pepsi. My whole body shook, dripped sweat. “Any trouble with your period?” he asked. “No.” “What?” “No trouble,” I managed, louder. He nodded in the direction of his stand-up scale. The backs of my legs made little sucking sounds as they unglued themselves from the plastic upholstery. He brought the sliding metal bar down tight against my scalp and fiddled with the cylinder in front of my face. “Five-five and a half,” he said. “Two hundred . . . fifty-seven.” The tears leaking from my eyes made stains on the paper gown. I nodded or shook my head abruptly at each of his questions, coughed on command for his stethoscope, and took his pamphlets on diet, smoking, heart murmur. He signed the form. At the door, his hand on the knob, he turned back and waited until I met his eye. “Let me tell you something,” he said. “My wife died four Tuesdays ago. Cancer of the colon. We were married forty-one years. Now you stop feeling sorry for yourself and lose some of that pork of yours. Pretty girl like you—you don’t want to do this to yourself.” “Eat shit,” I said. He paused for a moment, as if considering my comment. Then he opened the door to the waiting room and announced to my mother and someone else who’d arrived that at the rate I was going, I could expect to die before I was forty years old. “She’s too fat and she smokes,” I heard him say just before the hall rang out with the sound of my slamming his office door. I was wheezing wildly by the time I reached the final landing. On the turnpike on the way home, Ma said, “I could stand to cut down, too, you know. It wouldn’t hurt me one bit. We could go on a diet together? Do they still sell that Metrecal stuff?” “I’ve been humiliated enough for one fucking decade,” I said. “You say one more thing to me and I’ll jump out of this car and smash my head under someone’s wheels.

the streets. So now everyone is afraid of it. Petr GINZ Today it’s clear to everyone who is a Jew and who’s an Aryan, because you’ll know Jews near and far by their black and yellow star. And Jews who are so demarcated must live according to the rules dictated: Always, after eight o’clock, be at home and click the lock; work only labouring with pick or hoe, and do not listen to the radio. You’re not allowed to own a mutt; barbers can’t give your hair a cut; a female Jew who once was rich can’t have a dog, even a bitch, she cannot send her kids to school must shop from three to five since that’s the rule. She can’t have bracelets, garlic, wine, or go to the theatre, out to dine; she can’t have cars or a gramophone, fur coats or skis or a telephone; she can’t eat onions, pork, or cheese, have instruments, or matrices; she cannot own a clarinet or keep a canary for a pet, rent bicycles or barometers, have woollen socks or warm sweaters. And especially the outcast Jew must give up all habits he knew: he can’t buy clothes, can’t buy a shoe, since dressing well is not his due; he can’t have poultry, shaving soap, or jam or anything to smoke; can’t get a license, buy some gin, read magazines, a news bulletin, buy sweets or a machine to sew; to fields or shops he cannot go even to buy a single pair of winter woollen underwear, or a sardine or a ripe pear. And if this list is not complete there’s more, so you should be discreet; don’t buy a thing; accept defeat. Walk everywhere you want to go in rain or sleet or hail or snow. Don’t leave your house, don’t push a pram, don’t take a bus or train or tram; you’re not allowed on a fast train; don’t hail a taxi, or complain; no matter how thirsty you are you must not enter any bar; the riverbank is not for you, or a museum or park or zoo or swimming pool or stadium or post office or department store, or church, casino, or cathedral or any public urinal. And you be careful not to use main streets, and keep off avenues! And if you want to breathe some air go to God’s garden and walk there among the graves in the cemetery because no park to you is free. And if you are a clever Jew you’ll close off bank accounts and you will give up other habits too like meeting Aryans you knew. He used to be allowed a swag, suitcase, rucksack, or carpetbag. Now he has lost even those rights but every Jew lowers his sights and follows all the rules he’s got and doesn’t care one little jot.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

But as time passes and the evidence continues to accumulate, our hero suddenly changes direction and begins using public-relations jujitsu. He says, “We’re trying to get to the bottom of this.” We. Suddenly, he’s on the side of the law. “We’re trying to get to the bottom of this, so we can get the facts out to the American people.” Nice. The American people. Always try to throw them in; it makes it sound as if you actually care. As the stakes continue to rise, our hero now makes a subtle shift and says, “I’m willing to trust in the fairness of the American people.” Clearly, he’s trying to tell us something: that there may just be a little fire causing all the smoke. But notice he’s still at the I-have-nothing-to-hide stage. But then, slowly, “I’m willing to trust in the fairness of the American people” progresses to “There is no credible evidence,” and before long, we’re hearing the very telling, “No one has proven a thing.” Now, if things are on track in this drama, and the standard linguistic path of the guilty is being followed faithfully, “No one has proven a thing” will precede the stage when our hero begins to employ that particularly annoying technique: Ask-yourself-questions-and-then-answer-them: “Did I show poor judgment?

My favourite part of my new book so far: Chapter 48: Creatures of The Night A figure stood in the stairwell beneath the Smoke's Poutinerie close to Simcoe Street and Adelaide Street West. He munched his pulled pork poutine and watched the strange object glide through the fog that engulfed the tall blue R.B.C. building. “Nice night for a stroll,” smiled The Rooster. Upon heading North, Fred had decided to take a detour and glide the exact opposite way: South. It was why he was now flying through the fog that suspended over the R.B.C. building. Through the billowing cloud he sailed and higher up into the air as he was heading towards the business district of Toronto where all the skyscrapers were. As Fred got closer, he understood why they were labeled as skyscrapers: they basically scraped the sky. But the view from up here was fantastic. It was a rainy and cold night, but Fred felt very warm in his upgraded suit. Soon, he was zooming past the green windowed T.D. building and back towards the North side of Yonge Street. However, as he sailed home, he began to worry about Allen. The Rooster had already cut up his ex-girlfriend so what would he do to Allen? Allen had been a friend to Fred when no one else had been there. Of course, he used to have many friends in preschool, elementary school, and high school but no one he clicked with. Allen McDougal was really the only family he had left and he didn't want The Rooster to kill his old friend in any way. I must radio him, thought Fred as he shot past Dundas Square. But when he pressed the button on the helmet that alerted his Butler's phone, there was no answer. Damn it. They've already got him.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Hackworth took a bite of his sandwich, correctly anticipating that the meat would be gristly and that he would have plenty of time to think about his situation while his molars subdued it. He did have plenty of time, as it turned out; but as frequently happened to him in these situations, he could not bring his mind to bear on the subject at hand. All he could think about was the taste of the sauce. If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, singlemalt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain deaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

The enhancement in question is the common practice of big meat packers to inject solutions consisting mainly of water and salt into the pork and poultry they sell. Other components of the brine might include sodium phosphates and sugar. They might offer all sorts of reasons for this, but they all pretty much mean that it’s an industrial solution to the industrial problem of mass-producing and mass-distributing pork. “Enhancement” adds artificial moisture to pork that’s otherwise dried out, extends its shelf life, reduces the amount of liquid that seeps from meat that’s been sitting around for a while, and, most insidiously, makes meat more profitable by adding weight to something you’re buying by the pound.

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

This is how it goes in life: sometimes you’re born with a cleft palette or rickets, like my bow-legged Granddaddy, or a touch short on brains, like my Great Aunt Cal who everyone called ‘Stool.’ Me? I’m a double hitter. In addition to being what folks call “large boned,” I came into this world with homosexual tendencies—though back then I thought of it only as my strange, strong affections for some female friends, having no such notion of “homosexual tendencies” as a thing, at least not in Midland, Texas. Notions of this nature found footing in me eight months before I ran away to work in the kitchen at Sugarland Prison, when I got a job at the egg store. The egg store was all wood. Wood floors, wood ceiling beams, wood shelves—that rugged, knotty, reddish wood. The simple kind of wood they used to bury folks in before the floods, when rotting coffins popped from the ground like splinters and dead bodies dropped out in maggoty heaps. The egg store smelled like wood, too, which I liked. That and just the tiniest hint of smoke from Bibby’s metal pork smoker two streets over. I swear he ran that thing day and night, crazy redneck. And that’s where I fell in love for the first time, there in the egg store that smelled like wood and smoked pig fat.

You might expect such a grand hamper to be filled with smoked salmon, a cocktail of olives---ciabatta bread, perhaps. But no. Marcus knows that my taste in food runs to the far side of the Philistine. Instead, the hamper is packed with pork pies, hot pizza wrapped in foil, Walkers crisps, Pringles, my very favorite muffins from Chocolate Heaven and, in its own little cooler, a tub of Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream.

Pretzel soup with smoked pork and caramelized onions.

grams kosher salt 2 teaspoons/14 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on 1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine. 2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) 3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch. 4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. 5. Hot-smoke the pork belly (see page 77) to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) 6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. This piece has been squared off and is ready for the cure. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. SMOKED HAM HOCKS

Bali Style Magazine, Book Review. James Fenton. "Books About Food and Spirit. Bali's Food Culture." Vol. 10, no.2 May 2014 “To an outsider, the cuisine of Bali is perhaps one of its least visible cultural features. Just about every visitor to the ‘island of the gods’ will have witnessed the spell-binding beauty of Bali’s brightly festooned temples and colourful ceremonies. Many of us have had the experience of being stopped in traffic while a long procession of Balinese in traditional dress pass by. However, how many of us have witnessed first-hand the intrinsic cultural links between Bali’s cuisine and its culture and religion? How many of us have witnessed the pains-taking predawn rituals of preparing the many and varied dishes that accompany a traditional celebration, such as Lawar or Babi Guling? In Balinese Food: The Traditional Cuisine & Food Culture of Bali, social and cultural historian Dr. Vivienne Kruger has compiled a meticulously researched record of the many aspects of Balinese cuisine—from the secular to the spiritual—with an eye for detail that evades most observers. In the book Dr Kruger chronicles in careful detail the ceremonies, rituals and practices that accompany virtually all of Bali’s unique culinary arts—from satay to sambal. All the classic Balinese dishes are represented such as a babi guling, the popular spit-roast pork to bebek betutu, whole smoked duck—each accompanied with a detailed recipe for those who would like to have a go at preparing the dish themselves. Lesser known aspects of Bali’s intriguing eating habits are also presented here. You may not know that the Balinese enjoy catching and eating such delicacies as dragon flies and rice paddy eels. Dog is also widely eaten around the island, and regretfully, endangered species of turtle are still consumed on some occasions. In all, Dr. Kruger has prepared a spicy and multi-layered dish as delicious and pains-takingly prepared as the dishes described within to create an impressive work of scholarship jampacked with information and insight into the rarely seen world of Bali’s cultural cuisine.

She made her aubergine napoleons, a beautifully layered dish of smoked mozzarella paired with a nutty, millet flour-coated, sautéed eggplant, finished lightly crispy on the outside and velvety smooth on the inside. She peeled her roasted peppers and laid them out with fresh balls of salty mozzarella, cherry tomatoes, fresh basil, and a sprinkle of balsamic vinaigrette. She broke out a mixture of ground beef, veal, and pork for the rosemary and garlic meatballs, fried up in a cast-iron skillet and set swimming in her red-gravy cauldron.

Downstairs, Angelina rummaged through Mrs. Capuccio's refrigerator and found some pumpernickel bread, the end of a smoked pork roast, and a half a pound of Swiss cheese. She started thinking of the kinds of food she'd miss making most if she were stuck in bed most of the day, and she immediately thought deli. She cruised the refrigerator shelves and found some India relish, which she mixed together with a bit of ketchup and mayonnaise to make an improvised Thousand Island dressing. When she found a little can of sauerkraut in the cupboard, she knew she had a winner. She cooked up a Reuben sandwich in a cast-iron skillet, brewed a strong cup of tea with two sugars and a drop of milk, and brought it up to the room on a tray with some dill pickle slices on the side.

The muezzin’s call to prayer punctuated the days, weddings and funerals followed the faith’s prescribed rituals, activities slowed down during fasting months, and pork might be hard to find on a restaurant’s menu. Otherwise, people lived their lives, with women riding Vespas in short skirts and high heels on their way to office jobs, boys and girls chasing kites, and long-haired youths dancing to the Beatles and the Jackson 5 at the local disco. Muslims were largely indistinguishable from the Christians, Hindus, or college-educated nonbelievers, like my stepfather, as they crammed onto Jakarta’s overcrowded buses, filled theater seats at the latest kung-fu movie, smoked outside roadside taverns, or strolled down the cacophonous streets. The overtly pious were scarce in those days, if not the object of derision then at least set apart, like Jehovah’s Witnesses handing out pamphlets in a Chicago neighborhood.

We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen. And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.

filet /filɛ/ nm 1. net • monter au ~ | to go up to the net • envoyer le ballon au fond des ~s | to put the ball in the back of the net • attirer or prendre qn dans ses ~s | (fig) to get sb in one's clutches • coup de ~ (par la police) raid • réussir un beau coup de ~ | to carry out a very successful raid • travailler sans ~ | (lit) to perform without a safety net; (fig) to throw away the safety net, to take risks 2. (matériau) (textile) netting [u]; (métallique) mesh [u] • ~ de coton | cotton netting 3. (de viande, poisson) fillet • ~s d'anchois | anchovy fillets • rôti de porc dans le ~ | fillet of pork for roasting 4. (flux) (d'eau) trickle; (de gaz) (léger) breath; (de fumée) wisp • un ~ de fumée s'élevait à l'horizon | a wisp of smoke rose up on the horizon • ~ de citron/cognac | (Culin) dash of lemon juice/brandy • un ~ de voix | a faint voice 5. (trait fin) rule; (Édition) (sur une couverture, reliure) fillet; (Art) thin line • assiette décorée d'un ~ doré | plate decorated with a thin gold line 6. (article) snippet 7. (d'étamine) filament 8. (de vis, d'écrou) thread 9. <Équit> (harnais) bridle

Hackworth took a bite of his sandwich, correctly anticipating that the meat would be gristly and that he would have plenty of time to think about his situation while his molars subdued it. He did have plenty of time, as it turned out; but as frequently happened to him in these situations, he could not bring his mind to bear on the subject at hand. All he could think about was the taste of the sauce. If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

She smelled like smoked pork, a food her father loved above all others. The thought made her still briefly, and she almost told Aulay that

she’d remembered that her uncle liked smoked pork,

Soon the smoke will drift over the river, and with it, the shepherds' first exposure to that smell: a smell like sick pork cooked slow, a smell that some would describe as having a taste, too, one that lingered in the back of the nose, at the base of the tongue, a taste not unlike licking a very old library book.

In the early seventies a fog of grievance settled over the land. Never have Americans hated authorities like they did after the Vietnam War turned sour; after Watergate taught us the incorrigible venality of our elected leaders. Big government seemed omnipotent and yet incompetent; it possessed the world’s greatest military machine but it couldn’t do anything right. In the long list of groups it aimed to serve, We the People always seemed to come last. This snarling mood of disillusionment was the characteristic sensibility of the decade: the “wellsprings of trust” had been “poisoned,” two self-designated populist authors wrote back in 1972.1 They are still poisoned today. The whole country was mad as hell, to use a favorite catchphrase, and the discontent seemed to go in every direction at once. It was economic, it was political; it was racial, it was cultural; it was liberal, it was conservative. Americans despised the CIA and also the Soviet Union. We cheered for Clint Eastwood as a rule-breaking cop who blasted lowlifes even when the lawyers told him to stop … and then we cheered for Burt Reynolds as a “bandit” in a black Trans Am, the roads behind him littered with the smoking remains of the Arkansas, Mississippi, Alabama, and Georgia highway patrols. Responding to the new sensibility, our politicians tried to impress us with their humility. They courted us with soft southern accents, with tales of peanut farms and pork rinds. They posed as defenders of the people, the forgotten man, the silent majority, the great overtaxed middle, the “normal” Americans suffering the contempt of shadowy TV network elites.

The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.

Did you know that one hot dog has as many nitrosamines (and nitrosamides, which are similar tobacco carcinogens103) as four cigarettes and that these carcinogens are also found in fresh meat, including beef, chicken, and pork?104 This may help explain the rising rates of kidney cancer over the last few decades despite the falling rates of smoking. Clearing the Confusion: Nitrates, Nitrites, and Nitrosamines Although fresh meat also contains nitrosamines, processed

Sesame oil sizzled in the air, popping out of a hot wok filled with stir-fried enoki mushrooms, mustard greens, baby bok choy, and strips of pork tenderloin. My mother had danced by the stove against snakes of smoke emanating from sticks of sandalwood incense stuck in nearby pots of ash. scent filled our Chinatown apartment.