Tag Archives: women

True Blood

8 Sep

I’m so seriously in love with the HBO series True Blood that my roommate and I pulled a day-long marathon to catch up to the current episodes of this season.  The weird and gross part about the show is that it makes you hungry.  And nothing makes you hungrier than the introduction of a villianous maenad named MaryAnn.  She’s basically the scariest, vibrating, beautiful demon you’ve ever met and she has all the food, booze, drugs and sex you could want — obviously at the price of becoming her possessed slave.  However, she does cook up a squeamishly delectable looking heart soufflé.  Ok, so she ripped it out of a human being and then fed it to 2 of her unwitting followers but damn this woman cooks up a mean one.

heart souffle

I’ve already established my love of all things food related (not human thanks!) that are gorey.  I was even teased by a friend when I was taken with a beautiful display of kidneys at the West Side Market in Cleveland.  I guess this all means I’m probably an evolved vampire at some level.  Now all I want is an animal (still NOT human) heart soufflé and it doesn’t help that my dining hall still barely feeds me and our vending machine is broken.

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“That’s not something girls should do”

9 Aug

Jennifer Talley is kicking ass and taking names in Utah at Squatters Salt Lake Brewing Co.  Check her blog too to get up to date news on what’s being pumped out of Squatters.

Come ON!!!

9 Aug

This should probably go under my previous post about food porn.  As a woman I’m frankly pissed at the marketers out there — the Padma for Arby’s commercial? the Playboy/Quizno’s commercial? the Audrina Patridge’s Carl Jr. commercial?  Where’s the mysterious polo hunk from Britney Spear’s Radar video drenched in barbeque sauce engorging himself on a burger, or ripping the meat off a bone, licking his fingers???  All we get is fat boys eating the biggest food they can find as fast as they can — ooooo ravishing.  Don’t women get to have food porn commercials too?

What about the Nuns!?!?!

29 Jul

Seems I’m not the only one who is puzzled by the excessive talk of the genius monks behind monastic breweries producing the illustrious trappiste/abt/quadrupel brews.  While I was googling around for an answer to nuns and brewing I came across several other blogs that are asking the same question.

Convents work under the same restrictions as monastic communities and must be self-sufficient enough to provide food, drink and some income to keep it all running.  Surely they didn’t rely solely on income from crafts, tutoring or being nun-like at official occasions.  These women had the same set-up and resources as the guys, so why aren’t we hearing more about them?!

Anyone care to elaborate?

Alewives

28 Jul

Accomplishment at the early age of 26 and another history lesson on the importance of women to brewing.

Ancient Peruvian Gold

28 Jul

These women had it figured out way back in the day.  Pretty great brewing history to inspire female brewers today.

The Food Pushers

21 Jul

II. So I’ve been reading two books this summer that my mother recommended, A Mediterranean Feast by Clifford A. Wright and The Rituals of Dinner by Margaret Visser.  And it lead me to think about how we view food, and food coupled with drink.  Myself, I am a slave to pastas of every variety and the blue and yellow of a DeCecco box are enough to make me swoon, but what about everybody else?  My 4 months abroad in Italy gave me a chance to make some lifelong friends and alter some of my perceptions while strengthening others.  Everyone had different tastes, many of which I found amusing.  My dearest roommate, a Persian pescatarian who didn’t cook, relied heavily on Buitoni pre-made pizzas, gelato from Chocolat (I am happily, equally as guilty) EXY — the local vegetarian take-away store — and hard boiled eggs.

She is not a fan of cooking but she is a lover of food and would eat anything I put down in front of her never shying away, even when I brought out the Srichacha chili sauce.  Her pescatarian ways also challenged me to produce meatless meals and remold my brain from its strong convictions that a meal isn’t a meal without some meat.  It was a running joke when she would catch me hunched over my computer for hours looking up recipes for our next dinner party or sniffing out the new Italian microbreweries/brewpubs around Milan.  There were still others in our friend group who would order plain cheese pizzas, something I’ve never understood, and a Becks. However, when sat at our kitchen table they too ate what was in front of them and enjoyed it.

Back in the states, I had an illuminating conversation with a dear friend of mine who is also an avid cook and a lover of good beer.  We had a discussion about how we were raised when it came to food and drink.  Her family rule was no matter what you were served you were expected to eat.  In fact, she and her siblings would become the catalyst for other families’ picky children to try new foods when faced with the attention-creating prowess of their eating habits.  This too was how I was raised and we both benefitted from parents who could cook, who were adventurous in travel and diet and with the money to do so.  Is the blame or the responsibility for “good eating” shouldered solely by the parents as Willy Wonka would say ?  Are we faced with a combination of good parenting and personal choice or are some people naturally inclined towards, as Visser would say, neophilia – the pursuit of the new?

We also talked about the idea of the “food pusher”, or one who forces food upon one’s guests consent given or not.  She places herself in the  more aggressive streak of food pushers whereas I find myself in a more insidious position:  if I invite people to dinner, I place all the food on the table equally in front of everyone and food in the middle to be eaten by hand.  The arrangement uses unseen peer pressure as the trigger for the others who lag behind.  For example, if everyone is eating fettunta and you are the only one not, you feel kind of stupid and HUNGRY when everyone else is making those lovely yummy sounds and wolfing down the few pieces left.

From a personal stand point, I have never been afraid to try new foods and actively crave the seeking and eating of these new morsels.  A pivotal book in my high school years, was Anthony Bourdain’s Kitchen Confidential: the one line of advice I took away from the book was to never order something I’d had before.  Even in my baby diary my mother wrote (besides, “she cries when is told No.”) that my new favorite food was mulligatawny soup.  I have the same craving when it comes to craft and microbrews.  The emotions I feel when confronted by a wall of pasta are much the same when I step into a beer store for the very first time.  I’ve been compared to a kid in a candy store when I shop for beer: in the beginning, I had no control and could spend $100 on beer, oops!  My drive for the new usually means I try a beer and move on to the next, so that drinking a beer I’ve already had feels counterproductive — like I’m wasting my time on a beer I know, when I should be plowing through to discovering unknown breweries.  However, this urge too I have learned to control and recognize the benefits of coming back to some beer to dig a bit deeper and create a better understanding of it.

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