(EDITOR'S NOTE: Ha. So this morning I get a message from Blogger saying that a nine-year-old post of mine has been taken down for copyright infringement. My first thought is naturally WTF, but then quickly...well yes ok it's true I borrowed a few images back in those first weeks of blogging, but I thought I'd eventually mostly given appropriate foto credits.
So then I go look at what post they're talking about and it's the below, a total rant about gross food photography, which, really, is a case where giving a photo credit would've been more ugly and mean-spirited than actually allowing it to remain anonymous.
The photo in question truly is educationally nauseating if you consider its ostensible original purpose, I can only describe it in terms of sick excreted material and bloated viscera. Thus, though I can't figure out why you'd want to claim it as your own...yes it's gone now. But I hope Mars and I are going to both try and draw it by hand later for entertainment purposes and post our results.
Lastly, if you know Mars at all you know that the above photo did not need to be specially taken for this editorial moment, this was snapped last week at the central office with the O'Neill family.)
MOSTLY ORIGINAL POST (AUGUST 2005): I mean this in the nicest way, but...this photo could really only be European, couldn't it? Specifically...yes, German!!!
In other words, the above is not something I'm responsible for having cooked.
We had this fantastic, ghastly book in America called German Home Cooking, or Modern German Cooking, or something of equally nebulously promise, but all of the pictures in it are at least this puke-inducing, both in the presentation and physical consistency of the foods and the morgue/autopsy lighting and styling to which they were subjected. Except that additionally, most of the dishes include things that are actually far grosser than surimi and, uh..."salmon pate" (is what we'll call that puddle of muck) in the photo above. I'm talking about, yes...brains, organs, feet, ears, you name it ("eet ees how you say, vat zee leetle cow seenks viz.")
It was a gift, that book. In that it was given to us. Never did cook out of it much for some reason.
Anyway, before I get to the second spine-tingling installment of Indonesian sandwiches, I have a brief imitation-food-related interruption: what exactly is surimi, and why do I like it. I probably eat it because it reminds me of crab salad, which reminds me of mayonnaise, which who doesn't like to be reminded of. I guess the good news is that it's not too bad for you aside from 4000 artificial flavorings and colorings.
OK so crab salad. Surimi fasolatido? Think solfege, baby...just like you always do.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).