Fun with the Bird

 

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It’s that most Turkey-filled time of the year.

EPISODE SCRIPT:
It should be obvious to anyone who’s listen to this podcast that books have an effect on me. I’m very sensitive to words — and more importantly. To the spaces between words. You see there are thousands of syntatic and lexical choices that I could made with just this sentence. And I believe that the choices a writer makes, and by extension, the choices they don’t make, grants one a window into their inner workings as a person.
This makes writing a very personal and revealing act. But it also makes reading a source of much more than information.
you see charles darwin is extremely dead. So I can’t ask him questions. But the way he thought is preserved in what and how he wrote. Something of the utterly unique way Whitman approached live is locked into his lines. And Emerson, whoo, at times Emerson must have been taking dictation from the mind God. Or notating the music of the sphere’s if that sits better new age -ed contingent out there.
And, since Thanksgiving is upon us. I’d like to share some well-written words about food. I like cooking. I generally like making stuff. And cooking is a subset therof.
I’m the one who cooks Thanksgiving dinner for the family. And during the rest of the year, my mom and sister regularly call me for cooking advice. I’ve always enjoyed cooking. But what really set me off with cooking was Mark Bittman’s magnificently and accurately titled How to Cook Everything.
Whitman said, “I was simmering, simmering, simmering. Emerson brought me to a boil.”
In a similar fashion I had been simmering, sauteing even flambeing, but Mark Bittman got me to do it more often, with better result and with much more gusto.
And my hope is that these words from the introduction to his best-selling cookbook will inspire you on what is really our only food-focused holiday. Inspire you to cook if you do not. And to enjoy it more if you do.
Happy Thanksgiving, have fun with the bird.

7 replies on “Fun with the Bird”

  1. Hey Patrick,
    Have you checked out Bittman’s podcast Video podcast found in the New York Times section under Podcasts in iTunes “Video: Style| Dining & Wine” Good stuff.

    Happy Holidays! O

  2. Thanks for recommending Bittman’s book. I asked for and received it for Christmas; it’s really an excellent book.

    I’ve tried a couple of the recipes, which have been learning experiences. (Did you know that if your sandwich touches the heating element of a toaster oven, it will catch on fire? It’s true!)

    But, for someone who’s most advanced cooking involves either boiling hot dogs or putting chicken nuggets, salad, and cheese into a tortilla, it’s a good introduction into the world of cooking for myself. Thanks!

  3. That’s awesome. I’m so happy.

    Try the Chicken Adobo. Or the Spicy Pork with Cinnamon (Vindaloo). They’re two of my favorites. Both delicious and both stupid easy.

    Cook J. D. Cook like fiend!

  4. I found the Chicken Adobo, which looks interesting, but I can’t find the Spicy Pork with Cinnamon recipe. I bought the “completely revised tenth anniversary edition.” Do you think they might have cut that recipe from the new edition?

  5. I gave my wife a copy for Christmas (she trained as a chef) but have been plundering the book ever since.

    One of the great cookbooks. Fantastic. Thanks for insight.

    Cheers,
    Shayne.

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