Tag: Gluttony

In my Boxing Day post, I omitted to acknowledge the source of the main pic (of a mouthwatering roast beef) — “omitted” in that the pic wasn’t labeled, and the now-forgotten website where I found it hadn’t labeled it either.  (Under copyright law, by the way, such copyright infringement is called “inadvertent”, which in my case it certainly was.)  So I fixed that.

But that’s not the point of this post:  this is.

The pic originally came from a crowd named Carnivore Style, and I urge you all to visit their website.

This referral has not been forced on me by legal assholes, by the way:  it looks like an excellent place and I for one am going to spend a lot more time there as I devote yet more time to eating red meat in the future.  (This is an interesting take on Keto vs. Carnivore diets, incidentally.)

AND of course, bedehr gesocht, it might cause mass suicides among vegans, Extinction Rebellion loonies and other such filth.  Which can only be a good thing.

After the past two days (liquid diet followed by artificially induced diarrhea followed by colon inspection followed by post-operative nausea), it’s time to right the ship, so to speak.

With what, you may ask?

To eat, to drink… tonight.

After the post about my love for British foods a couple days ago, I received a few snarky emails which can be summarized by:  “Okay, Immigrant Guy:  tell us what American  foods you like, then.”

There are many, many  foods that have captured my fancy since The Great Wetback Episode Of 1986.  In fact, so much have they grown on me that when I’m Over There for a while, I actually say, “Good grief — all this Brit / Euro food is fine, but I could really do with a plate / bowl / truckload of ___ right now!”

In no specific order these are my favorites (and with thanks to the locals who introduced them to me):

Honey Nut Cheerios.  I needed something  to take over from the (American-style) over-sweetened Frosted Flakes as my favorite cold breakfast cereal, and Honey Nuts did the trick.  When the Son&Heir was still a weeny and I used to give him a baggie of the stuff to eat in his car seat on the back seat, I’d pour myself a baggie as well.  (Thanks, Maryann.)

BBQ.  I grew up eating barbecued (“braaivleis”) meat in South Africa, but it wasn’t BBQ — those chunks of smoked meat dipped in sweet or tangy sauce.  Pulled pork, brisket, pork bellies, Elgin sausage, spare ribs, whatever:  put a plateful in front of me, and keep your hands away from my face.  (Thanks, Cassie.)

Nachos.  Melt some grated mixed cheeses over a pile of hamburger/chili, beef- or chicken-covered nacho chips, toss a few jalapeño pepper slices on top (approximately one slice per mouthful), and you can forget about any conversation till the plate’s done.  And if there’s a side of freshly-made guacamole and a frozen margherita… well, dayum.  (Thanks, Brenda.)

Potato skins. When I first read about these things on a menu, I burst out laughing, thinking that they were literally potato skins — i.e. peelings.  So for a laugh, I ordered them.  Yikes.  Hollowed-out baked potatoes filled with melted cheese and covered with crispy bacon bits.  Two plates of those and a few (okay, six) beers, and I was a goner.  (Thanks, Linda.)

Fajitas. Chunks of marinated chicken / skirt steak, slathered with pico de gallo, all sizzling on a hot iron plate.  I discovered this stuff during a side trip to San Antonio back in 1985, and as I recall, it was about the second or third meal I ordered when I arrived in Austin the following year.  Wrapped in a soft flour tortilla:  Mexican shwarmas.  (Thanks, Karen).

Clam chowder.  First tried this on my U.S. “scouting” trip in 1985, in Newport RI, and by “tried” I mean had a mouthful of someone else’s because the thought of clams… ugh.  Then… well, never mind that “cup” bullshit;  I ordered a whole bowl, and was hooked forever.  Now I only have it in New England because I’ve become a “chowdah” snob (although Earl’s in Plano’s Legacy West district does a decent bowl, too).  And never mind those silly little cracker things… how about served in a boule  loaf?  (Thanks again, Maryann.)

Lobster rolls.  I’d eaten Cape Rock lobster in South Africa, of course, but never on a bread roll with seafood sauce, spiced mayo or melted butter.  Yummy.  My only criticism is that New Englanders eat the lovely stuff on a lousy hot dog bun — are you kidding me, when Portuguese rolls are available everywhere?  Toast one of those… and you can make mine a footlong (as long as I can call my bank manager first).  (Thanks, Hope.)

Streaky bacon.  Or as Murkins call it, “bacon”.  I grew up eating back  bacon (Brit style, kinda like Canadian bacon) and not “belly” bacon (as found in the U.S.), and I like both:  the pork-y, savory back bacon and the crisp, fatty streaky bacon.  But Murkin bacon with just a hint of syrup… stop me before I eat again.  (Thanks, Laura.)

and finally:

Hostess Twinkies. To call this gooey confection a “snack” is to slander snack foods;  eating one of these is childish gluttony par excellence — and then you have to have the second  one in the so-called “snack pack”.  Good grief:  no wonder our kids are clinically obese, if this is what we put in their lunch boxes.  Not that I’m envious, or anything.  (And for those silly people who might say that Twinkies aren’t a meal:  clearly, you’ve never eaten a ten-pack in one sitting, as I did in NYFC in September 1982.)  And no thanks to anyone:  I discovered these bad boys all by myself.

I had to write this post immediately after a big breakfast, otherwise I’d have been in trouble.

Feel free to add your favorite Murkin foods, in Comments.

Now that we’ve all somewhat recovered from the gluttony of Thanksgiving and all the leftovers have finally been polished off, I believe it’s safe to approach the topic of food once more.

Some research was done in Britishland to see how its inhabitants view the country’s “traditional” dishes.  The foods were ranked on how the respondents placed them on a tier (“God” all the way down to “Crap”). (At this point, my Murkin Readers should refrain from saying “It’s ALL crap” because that would be wrong, and you would be at risk of being labeled “ignorant” by the owner of this here back porch.)

Here are the results:

Now, I have tasted every single dish* in the above, and in fact, I grew up eating a lot of them.  Some are not only beloved, but can be regarded as part of the extreme top of Kim’s Food Triangle.   (*I have never touched Jellied Eels, whose existence can only be ascribed to Satan’s Work, and the thought of ingesting the slimy shit makes me throw up in my mouth, and not a little either. )

Nevertheless, I beg to differ with many of the rankings, thus:

Some explanation ad comment:

• Crumpets (a.k.a. English muffins) are really just toast, i.e. an accompaniment to a meal.  (Crêpes are another matter altogether, but they’re European, not British.)
• Cottage- and shepherd pies taste like bland gray hamburger meat covered with mashed potato.  Ugh.
• Steak ‘n kidney pie could easily make my “God” tier, come to think of it, as could bangers ‘n mash.
• Welsh rarebit:  chunks of crispy toast in hot beer cheese with fresh tomato pieces… nom nom nom.  If I want to lure my kids over for dinner, I only have to say that this will be on the menu.
• All the lower-tier dishes pretty much belong there, and I will only eat them out of politeness to my host.
• I have no idea why sausage rolls weren’t included;  in fact their omission makes the entire study even more suspect than it already is.

All the rest should be self-explanatory.

Oh, and by the way: a “ploughman’s lunch” is not  as pictured in the chart;  made properly, it consists of a cheese roll, an apple and a pint of beer — being what would fit in a farm worker’s lunch bag without falling to pieces and/or messing up the inside of the bag.  I don’t know where they got all that other crap, but it’s bullshit.

Here’s my personal Trifecta Of Yummy:

Brekkie:

Lunch:

Dinner:

Were it not for the fact that Doctor Killjoy believes that weighing 500 lbs is A Bad Thing, I’d eat that lovely stuff each day forever.  With a sausage roll for tea.