Kitchen Table Kibitzing is a community series for those who wish to share a virtual kitchen table with other readers of Daily Kos who aren’t throwing pies at one another. Drop by to talk about music, your weather, your garden, or what you cooked for supper…. Newcomers may notice that many who post in this series already know one another to some degree, but we welcome guests at our kitchen table and hope to make some new friends as well. |
I once passed a pamphleteering table in an airport (when they were still allowed) and it was run by the followers of Lyndon Larouche where I saw a bumper sticker urging people to “nuke the whales”.
There really are no good jokes about bumper-sticker, one-liner messages as long as mirroring in an actual or imagined conversation can narrow the meaning in favor of the speaker, especially in an interrogatory. Think of white in chess or holding serve in tennis. The expectation is that the missing response line to a one-liner can hold an equally effective tip-for-tap response. If we put the message on a bumper, we can avoid accountability, but the juxtaposition remains as an unfulfilled conversational meaning, like a “run-by fruiting” or to ‘cap’ someone else’s graffiti art by obscuring it. Word crimes and food crimes, like Richard Nixon’s catsup and cottage cheese.
(Gemini) Frames are built over time: George Lakoff suggests that media outlets don't just create frames on the fly. Think tanks and media organizations may develop and promote specific frames over a long period. This helps to solidify certain ways of thinking about issues in the public mind.
Pre-Simpsons (like, the early 1980s), I would often see the following graffiti, usually written in block caps with Magic Marker, on the campus of the University of Victoria:
NUKE UNBORN GAY WHALES
I assume the writer was merely trying to piss off as many people as possible with one short, but oft-repeated sentence.
www.reddit.com/...
If ... there's a lobster on the table, know that the deceased creature in front of you may once have had feelings.
That's according to a recent announcement by the UK government, which recognised decapods (such as lobsters and crabs) and cephalopods (such as octopuses, squids and cuttlefish) as "sentient beings."
"The science is now clear that decapods and cephalopods can feel pain," the UK's Animal Welfare Minister Zac Goldsmith said in a statement.
While the move won't result in major changes to UK restaurants or households, it's a highly symbolic one, with animal rights advocates saying Australia should follow suit.
'Neglected' by animal welfare laws
The UK government is reforming its animal welfare laws in the wake of Brexit, including a bill that formally recognises certain animals as "sentient beings."
A sentient being is capable of experiencing a range of feelings or emotions, from negative ones like pain and suffering to positive ones like pleasure, excitement and joy.
The UK bill already stipulated that all vertebrates – animals with spines – are sentient beings. But last month, the UK government announced the bill would be amended to also include decapods and cephalopods.
www.abc.net.au/...
Even though she’s always surprising online, one post that hit Martha Stewart’s social feeds this week caught me off guard. She shared a slideshow with classically dubious composition and lighting, showing off the dishes she ordered from Maison Barnes, a newly opened quadruple-dollar-sign French brasserie on the Upper East Side. Amid the liver pate and citrus-scented mixed greens was what appeared to be a lobster that had been stuffed—Frankenstein-style—into a roast chicken. I could try to explain further, but really, this leviathan needs to be seen to be believed.
On the Maison Barnes menu, the dish is called Poularde Homardine, which literally translates to “lobster chicken.” The restaurant serves it table side, usually for two to three people, and it goes for $250, according to the menu. Contrary to what you might assume from the plating, the recipe does not call for a chef to roast a whole lobster inside a poultry carcass. Yes, Paumier does use every part of the crustacean in the preparation of the dish, but the crimson-scalded chunks surrounding the chicken are mostly there for decoration. In fact, the only piece of the lobster that is cooked with the bird is its head, which is flambéed with cognac and is removed from the chicken while it’s carved. The method gives the poultry a sweet infusion of lobster flavor, accentuated even further when the head’s juices are squeezed into a sauce made from a base of lobster bisque, chicken jus, and crème fraîche—which truly is about as French as it gets.
slate.com/…
It’s chobster season!
The roast poultry stuffed with lobster, bright red claws protruding out of the golden roasted wings, a lobster head and its flimsy antennae extending from where the chicken’s head once was, and a tail curling out of the tuchus captivated the internet. And for good reason.
[...]
The dish, which takes an hour to prepare after ordering off the menu, starts with a poularde, an elite chicken that’s slaughtered after at least 120 days of pecking on a high-fat diet, as opposed to the standard American chicken typically fed, well, who knows, and slaughtered around about 50 days of life on this chobster-ridden Earth. The poularde is then roasted with the lobster head stuffed inside, infusing the poultry with a seafood flavor, Paumier told Slate. The tail is poached and glazed with butter and then the double-body dish is assembled and presented tableside for maximum amusement and Instagramability.
But that’s not all! Once the fowl-crustacean masterpiece is shown to diners, the lobster head is removed, crushed and flambéed with Cognac to create a lobster bisque, chicken jus, and crème fraîche sauce, while the poularde is carved and plated along with spring rice.
www.foodandwine.com/...