Rants & Raves – 04/08/12

Oh, the webbernet! It gets me all riled up with dire news and mainstream idiocy, then blammo! it hits me with something so awesome, it must be shared. Dear friends, welcome to this week’s collection of Rants & Raves.


Here are the things that worked me up into a lather this week. My computer monitor has shown amazing patience and fortitude in the face of my shock and outrage.

I’ll have a failure pile in a sadness bowl.
Last week, I shared the marvel that is savory pork donuts. This week, I give you The Top 13 Gross Fast Food Menu Items with bonus Patten Oswalt rant. Dig in!


From Slate: Wheat In Japan
A distressing tale of how the U.S. bargained with Japan to increase that country’s wheat consumption, demonized rice, and maybe, increased weapons production, along the way. “Between 1954 and 1956, the two nations signed a series of agreements in which Japan consented to buy U.S. surplus wheat (of which there was plenty). In return, through a series of clever maneuvers, the United States loaned money to the Japanese weapons industry.”

That’s because it’s for cows.
From National Geographic: “While cow’s milk is a mainstay in the diet of modern-day Europeans, their ancestors weren’t able to digest the nutritious dairy product after childhood, according to DNA analysis of human skeletons from the Neolithic period…. The findings supports the idea that milk drinkers became widespread in Europe only after dairy farming had become established there—not the other way around.”

Whatever you need to tell yourself, dude.
I don’t want to give too much away, so I’ll share just three words: Vicar. Potato. Bum. You can read the rest for yourself


And now onto the really good stuff that makes me feel better about the world…

MUST READ: Rick K’s Whole30 Success Story
This story has everything: fortitude, gratitude, generosity, inspiration, and lots of love. Remember: tears are therapeutic.

MUST READ #2: The House That Stumptuous Built
Krista writes the way I wish I could write. Brash, ballsy, from the heart, with just the right combination of tenderness and edge. Here’s a snippet, but do yourself a favor; read the whole thing.

Give me your saggy, your baggy, your faggy, your haggy. Give me your freaks and geeks; steers and queers; sportos, motorheads, geeks, sluts, bloods, wastoids, dweebies, preppies, jocks, stoners, poindexters, punkers, rockers, hicks, drama dorks, superstars, homebodies, farmers, New Wavers and socs…

Give me your clueless big-eyed newbies and grizzled gray-prickly veterans. Give me your squashy and scrawny. Give me your chickenshits; you people hunting for your fighting spirit and tending the tiny flame of Yes we can inside your ribcage….

All are welcome in this house that strength built.

A new way to make hard-cooked eggs
The Kitchn lays down some science for baked hard-cooked eggs. Definitely on  my must-try list.

Natural is beautiful
I’m a huge fan of Cate Blanchett’s acting, and now I’m fallen victim to a giant girl crush because she appeared on the cover of The Economist without the giant eraser of Photoshop. Unsurprisingly, she looks beautiful and like a real woman. My wrinkles and I appreciate her realness.

Make mine maki
Gourmet wraps up the history of the California roll. “Not quite 50 years old, the California roll is younger than Madonna but seems to have re-created its image almost as many times.” (Hungry for California rolls? Whip up a quick batch of paleo rolls with my recipe.)

Take Egg 172 to the Chive Exit and Hang a Left
Gastronomista (where food, good taste, and design meet) shares the whimsical food illustrations of Christoph Niemann. Yum!

Happy Fun Good Times

These are neither rant-y nor rave-y — they’re just fun.

Thanks to Dianne Jacob of Will Write For Food fame for sharing this delightful video of an unconventional guacamole recipe.

And finally… Here’s one way to go out with (culinary) style: The Bacon Coffin


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  • Kelly says:

    That essay that Krista wrote is one of the best things I’ve ever read. I shared it everywhere I could.

  • Karen C. says:

    The baked eggs are fantastic. I’ve made them 3x in the past month and they seem to turn out creamier and without the gray ring around the yolk. My tip would be to put them in a mini-muffin pan while cooking because I have had a couple split on me and that would have been messy all over the oven.

    • Kathy says:

      Thanks, you may have spared me a mess!

      Could letting the eggs reach room temperature before going into the oven be the answer? Or maybe you did that?

      • Karen C. says:

        Mine were room temp so I don’t know. I thought stacking them in the mini-muffin pan was a lot easier for placement and removal as well. I’m kinda klutzy. 🙂

  • Kathy says:


    Krista made me cry! In a good, “all-is-not-lost” kinda way. Talk about a motivator! I’m 64 and that piece is going into my morning reading routine. Thank you!