BlatherMunchems: carbon footprints, eau de hot wings; republican eats crackpot crow; kitchen jokes; apples like koolaid; fried-chicken pomegranate; grrrmet bubblegum; nancy leson: free at last;

Today's post is the foodie equivalent of our regular BlatherWatch feature- Oddems- short takes on the news.

~~ in our Archie McPhee story last week we mentioned corndog air fresheners, a delightful innovation without which we're not sure life could go on. Today, we've discovered another product that brings the essence of American man-culture and fast food truth into our otherwise drab, wretched lives. At Manterns, which specializes in candles for men, candles exuding the ineffable aroma of hot wings, bacon or the hickory smoked goodness of BBQ-ed ribs. Perfect for the upcoming Fathersdaypallooza festivities, this company has candles scented like a Baseball Glove, or a Bait Shop; Whiskey and Cola, T-bone Steak, Sawdust or any of those other manly man smells that make your man like every other man. All that's missing here, is Bad Feet. There's even one that has that beloved Old Man smell of Old Spice, and rancid cigars. Don't believe me? Order here.

Today's post is the foodie equivalent of our regular BlatherWatch feature- Oddems- short takes on the news.

~~ in our Archie McPhee story last week we mentioned corndog air fresheners, a delightful innovation without which we're not sure life could go on. Today, we've discovered another product that brings the essence of American man-culture and fast food truth into our otherwise drab, wretched lives. At Manterns, which specializes in candles for men, candles exuding the ineffable aroma of hot wings, bacon or the hickory smoked goodness of BBQ-ed ribs. Perfect for the upcoming Fathersdaypallooza festivities, this company has candles scented like a Baseball Glove, or a Bait Shop; Whiskey and Cola, T-bone Steak, Sawdust or any of those other manly man smells that make your man like every other man. All that's missing here, is Bad Feet. There's even one that has that beloved Old Man smell of Old Spice, and rancid cigars. Don't believe me? Order here.

~~ Kitchen joke: Q: Who was that ladle I saw you with last night? A: That was no ladle, that was my knife.  Ol' Fry-cook's Newsletter; May, 1964.

~~ Crackpot Crow. The aptly named, WhackyNation.com is a geezerly Republican website few read except for comic relief.  Mark Gardener, a leading state Republican and retired handy-man at KMED-TV-AM-FM (Medford, OR) recently passed along a political rumor about a state representative that turned out to be totally apocryphal -- but that's not news... it's a Republican blog, after all.What's unusual is that  he printed a retraction. (Stefan Sharkansky, please note!) But what we really loved besides his again being exposed as an old fool, was the recipe for breast of crow he published which not only underscored his lack of yangness, but what total Philistines these damn Republicans be.  2 cups barbecue sauce??? served over rolls or bread??? Indeed!  (photo: Mark Gardener)

Crock Pot Crow
12 - 16 pieces (6 - 8 crows) of crow breast meat (no bones)
2 cups barbecue sauce
1 cup water  
1/3 cup of brown sugar
1/3 cup of chopped onions
1/3 cup of chopped green peppers
salt and black pepper to taste
Shred crow breasts into small pieces. Add to crock pot with all other ingredients. Cook in crock pot for 6 hours on low. Serve over rolls or bread. Makes 4 servings.

~~ Speaking of eggs, faces, etc... A culinary and cultural milestone: Herb Petersen, inventor of the Egg McMuffin, has died at the age of 89 in Santa Barbara. We've always presumed his last name was McMuffin, and the popular sandwich was named after him like Benedict Arnold, of Eggs Benedict fame. But sadly he never had the honor of eponymy. McDonald's lore say sthat it takes 61 minutes of disco dancing or 17 minutes of uphill cross-country skiing to burn off the calories from just one.

~~ Nancy Leson free at last! Seattle Times restaurant critic has long suffered visual anonymity and the running, creeping and hiding inherent in that job. The Times has given those duties to her pal, Providence Cicero and let Nancy, who's a funny outgoing, food and fun-loving mensch of an ex-Philly girl, from out under her bushel to run like a filly as a full-time food writer. Now it can be known: she's a blonde; and she's that furtive-looking woman who kept showing up at your restaurant, sitting in a corner, and looking as if she were being stood-up for an assignation. What's more, she's blogging here. Though I've done plenty of it; and Nancy, Provie, et al are great; the old top-down "and-my-companion-had-the-chicken-breast" restaurant review for print is dying out. And of course, it's the Intertubes -- the food blogosphere is participatory and bottom-up. You can get a broad span of views of restaurants, and experience dining therein--even snapshots of the dishes while the print media is still pulling on their sox. The new food media is well-informed, discerning, experienced and can even write well (when it's not ignorant, indiscriminate, and unseasoned, and illiterate). It's a shared experience rather than authoritative judgments by an "expert." This coincides with the sensibilities of 2008; and in food writing, as with everything else, the blogosphere is where the energy is. That's not to say that 95% isn't crap, but it has the added advantage of being more fun. Just sayin' ...

~~ It's the worst made-up fruit since the "fried-chicken pomegranate." They've been out for a couple of years, we're told, but we just bought some, and we're grappling with the very idea of Grāpples® brand apples (Say gray- pull) they're gala or fuji apples bathed in grape flavoring. "It eats like an apple but stinks like grape Koolaid; with a festive air of a birthday party catered by Rev. Jim Jones." They are also famed for being the answer to the Jeopardy! question, "From Washington, the Fuji type of one fruit flavored with the Concord type of another yields this, also meaning "wrestle".

~~ One line recipe: Rover's Thierry Rautureau's (KIRO w/Tom Douglas, Saturdays, 4-7p) mashed potatoes: 1 lb. potatoes, 1lb. butter.

~~ Foodies are an exotic breed, (don't believe me? just ask one). It's hard to predict: What simple pleasure will they make precious next? Would you believe bubble gum? Seems they eschew Bubblicious, and Fleers... and make their own, of course. From scratch;  A kit; or drink it out of a highball glass.

~~ That"s a great question... This from a BlatherWatch reader: Why was it named a "spork" instead of a "foon"?

~~ Carbon tip-toe. According to Sail World.com, French winemaker Frederic Albert has started using a 19th century sailing vessel to transport wine from Bordeaux to Dublin to reduce carbon emissions, and on the return journey the three masted barque will carry crushed glass. This month 60,000 bottles from Languedoc will be shipped in the19th Century barque Belem, saving 18,375lb of carbon.

~~ Crackpot Crow. The aptly named, WhackyNation.com is a geezerly Republican website few read except for comic relief.  Mark Gardener, a leading state Republican and retired handy-man at KMED-TV-AM-FM (Medford, OR) recently passed along a political rumor about a state representative that turned out to be totally apocryphal -- but that's not news... it's a Republican blog, after all.What's unusual is that  he printed a retraction. (Stefan Sharkansky, please note!) But what we really loved besides his again being exposed as an old fool, was the recipe for breast of crow he published which not only underscored his lack of yangness, but what total Philistines these damn Republicans be.  2 cups barbecue sauce??? served over rolls or bread??? Indeed!  (photo: Mark Gardener)

Crock Pot Crow
12 - 16 pieces (6 - 8 crows) of crow breast meat (no bones)
2 cups barbecue sauce
1 cup water  
1/3 cup of brown sugar
1/3 cup of chopped onions
1/3 cup of chopped green peppers
salt and black pepper to taste
Shred crow breasts into small pieces. Add to crock pot with all other ingredients. Cook in crock pot for 6 hours on low. Serve over rolls or bread. Makes 4 servings.

~~ Speaking of eggs, faces, etc... A culinary and cultural milestone: Herb Petersen, inventor of the Egg McMuffin, has died at the age of 89 in Santa Barbara. We've always presumed his last name was McMuffin, and the popular sandwich was named after him like Benedict Arnold, of Eggs Benedict fame. But sadly he never had the honor of eponymy. McDonald's lore say sthat it takes 61 minutes of disco dancing or 17 minutes of uphill cross-country skiing to burn off the calories from just one.

~~ Nancy Leson free at last! Seattle Times restaurant critic has long suffered visual anonymity and the running, creeping and hiding inherent in that job. The Times has given those duties to her pal, Providence Cicero and let Nancy, who's a funny outgoing, food and fun-loving mensch of an ex-Philly girl, from out under her bushel to run like a filly as a full-time food writer. Now it can be known: she's a blonde; and she's that furtive-looking woman who kept showing up at your restaurant, sitting in a corner, and looking as if she were being stood-up for an assignation. What's more, she's blogging here. Though I've done plenty of it; and Nancy, Provie, et al are great; the old top-down "and-my-companion-had-the-chicken-breast" restaurant review for print is dying out. And of course, it's the Intertubes -- the food blogosphere is participatory and bottom-up. You can get a broad span of views of restaurants, and experience dining therein--even snapshots of the dishes while the print media is still pulling on their sox. The new food media is well-informed, discerning, experienced and can even write well (when it's not ignorant, indiscriminate, and unseasoned, and illiterate). It's a shared experience rather than authoritative judgments by an "expert." This coincides with the sensibilities of 2008; and in food writing, as with everything else, the blogosphere is where the energy is. That's not to say that 95% isn't crap, but it has the added advantage of being more fun. Just sayin' ...

~~ It's the worst made-up fruit since the "fried-chicken pomegranate." They've been out for a couple of years, we're told, but we just bought some, and we're grappling with the very idea of Grāpples® brand apples (Say gray- pull) they're gala or fuji apples bathed in grape flavoring. "It eats like an apple but stinks like grape Koolaid; with a festive air of a birthday party catered by Rev. Jim Jones." They are also famed for being the answer to the Jeopardy! question, "From Washington, the Fuji type of one fruit flavored with the Concord type of another yields this, also meaning "wrestle".

~~ One line recipe: Rover's Thierry Rautureau's (KIRO w/Tom Douglas, Saturdays, 4-7p) mashed potatoes: 1 lb. potatoes, 1lb. butter.

~~ Foodies are an exotic breed, (don't believe me? just ask one). It's hard to predict: What simple pleasure will they make precious next? Would you believe bubble gum? Seems they eschew Bubblicious, and Fleers... and make their own, of course. From scratch;  A kit; or drink it out of a highball glass.

~~ That"s a great question... This from a BlatherWatch reader: Why was it named a "spork" instead of a "foon"?

~~ Carbon tip-toe. According to Sail World.com, French winemaker Frederic Albert has started using a 19th century sailing vessel to transport wine from Bordeaux to Dublin to reduce carbon emissions, and on the return journey the three masted barque will carry crushed glass. This month 60,000 bottles from Languedoc will be shipped in the19th Century barque Belem, saving 18,375lb of carbon.

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