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Ellie Krieger Stoops Real Low for the Food Network

Jan 19, 11:16 AM

It’s one of those things that makes you think someone has hacked the “Food Network” and left a deleterious recipe folks could go nuts scratching their heads over, maybe something akin to combining industrial crap food like the chopped-up innards of a Big Mac with some vegetables you saute with olive oil to make a Sloppy Joe which your network nutritionist cheerleader can wiggle her pom-poms over while still raking in the big bucks from big food advertisers.

Ellie Krieger, the distributor of this abomination the Food Network has the gall to call a “recipe” is evidently someone they call a “nutritionist”. Google her and see. Yup.

I mean, here’s the thing: You take an industrial crap burger that is widely accepted as a nutritionist’s nightmare, you chop up the innards minus the “center bun”, do a whole bunch of work sauteing stuff in olive oil, then you mix the whole wretched mess together and spoon it back into old, soggy bun and serve it to…

…your friends? God forbid.

Why slow down your fast food with more work? Just eat the damn Big Mac if you want. Olive oil isn’t like some kinda “fixer” for the nutritional abomination assembled in this recipe, you know, Ellie?

How low can the food channel sink? Hasn’t it reached bottom? What’s left to ensure the stupidity of American cooks, a recipe for no-cook Urinal Cakes on a Stick?

I gotta go. Just in case you think this is a made-up joke, here’s the link.

James Martin

Filed in: industrial crap food


Keep Cooking the Crap Outta Those Chickens - They're Poison You Know!

Nov 30, 06:08 AM

Consumer Reports’ latest test of fresh, whole broilers bought in 22 states reveals that two-thirds of birds tested harbored salmonella and/or campylobacter, the leading bacterial causes of food-borne disease. ~ Two-Thirds of Chicken Tested Harbor Dangerous Bacteria

Isn’t it about time the Government started clamping down on the popular practice of producing bacteria-laced crap foods at low cost because the enormous social cost of the poisoned meat can be passed on to the consumer in the form of disease and increased cooking time (cook that sucker till it’s a lump of dry, white flesh or die!) while at the same time blocking measures to construct a decent health care system? Yes, I know, Government is evil!

Then what do you call the industrial crap food producers?

James Martin

Filed in: food news industrial crap food


Zampone - Stuffed Pig's Trotter

Oct 11, 07:19 AM

zampone, bigiolo beans

Cucina Povera is sometimes about the food you don’t think of eating, upon which the cleverness of poverty and desire has worked its magic.

I’ve just has a fantastic meal of Zampone and the celebrated beans of Bigiolo (in La Lunigiana, Tuscany, Italy) at the Bigiolo bean festival. Bigiolo is famous for its Borlotti beans; the minerals in the soil around the small village of Bigiolo are evidently perfect for these beans; they are practically skinless and almost sweetly delicious. Folks come from all over Italy to taste them at the sagra or festival I’ve just attended.

But here’s the interesting thing about the pig bit, the zampone. Zampone was born from yet another unjust war and the poverty of beseiged people.

In 1510 the people of Modena formed an alliance with Venice and flew the Venetian standard; Pope Giulio II, who was known as the Warrior Pope, took offence because he considered Modena to be in his sphere of influence, and besieged them. With no food coming in the Modenesi had to preserve what they had, and someone hit upon the idea of boning pigs’ forelegs and stuffing them with a mixture of ground pork, pork rinds, and spices. As far as the Modensi are concerned the zampone was the only good thing to come of the siege — the Pope won — and they continued to make them. ~ Zampone and Cotechino: Two Good Things Born of War

I encourage you to read the rest of Kyle Phillips’ exultation of the crafty use of the foreleg and foot of the pig. I’ve just had some and I can tell you this: you aren’t going to have a better plate of food from a Michelin-starred restaurant at any price, and the €5 I paid made it a steal.

James Martin

Filed in: travel pigs


You Can't Raise Pigs Without sub-therapeutic use of antibiotics - Everybody Knows That!

Oct 1, 09:39 AM

Well, except those stupid Danes. Yeah. They insist on shoving the truth down the throats of American Congresspeople. They should be ashamed of themselves.

Big pork, of course, knows what’s better for us. And that’s that.

Denmark is the largest hog producer in Europe and, realizing the threat to public health posed by routinely feeding healthy livestock antibiotics, they stopped doing it. Over a decade ago. ~ Big Pork, the Danes really want you to know your hogs will be fine

Those dodoheads!

You know what they have to deal with? How about:

The Danish swine production has increased from 18.4 millions in 1992 to 27.1 millions in 2008; a 47% increase.

and they’ve seen

Major reductions in resistance among animal pathogens, indicator bacteria and zoonotic bacteria

Oh, my!

Maybe the Danes are really smart after all!

Read: Big Pork, the Danes really want you to know your hogs will be fine

James Martin

Filed in: pigs


Pigs, Fear and Civilization in Cairo - the Zabaleen

Sep 21, 04:13 PM

Ignore the delicate relationships involved in the well-functioning hive of a modern city and, well, garbage happens.

The market of solutions initially provided an answer to Cairo’s garbage problems. Coptic Christians living on the outskirts of Cairo, called “Zabaleen”, went door to door with donkey carts, collecting garbage cheaply. They sorted it into what they could recycle for cash and what could be recycled through their “unclean” pigs. Because efficiency in this process was the key to making a living, they provided efficiencies only dreamed of by city planners:

“They have created what is arguably one of the world’s most efficient resource-recovery and waste-recycling systems,” Wael Salah Fahmi, professor of architecture and urban design at Helwan University in Cairo, wrote in a 2005 study. ~ From Cairo’s trash, a model of recycling

But the Zabaleen no longer work the streets of Cairo, which overflows with trash. Why? Other people’s unreasonable fear. When the first swine flu case turned up this spring, the government killed all the pigs in Egypt. Now, a larger worry looms. Filth and rats are everywhere.

Unreasonable fear fanned by the lying lunatics in government, if you remember, drove us into war in Iraq, where the remnants of the birthplace of civilization are disappearing as I type. Can we take a deep breath and consider how quickly fear is making a shambles of the earth? The fear of flu?

Here’s a map of the outbreak.

Maybe the map tells us that we should have a healthy bit of fear reserved for the way pigs are raised in America and for Americans—and for the use of prophylactic antibiotics in animal feed:

Where has your bacon been? If you don’t know, my best advice is to avoid it and look for local pig farmers whose practices are sustainable and, even more important, visible. ~ Pig flu infects humans: More evidence against confined feeding operations?

Fooling with natures wise ways doesn’t often work out in the end.

James Martin

Filed in: food news pigs


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