So much for the pouches
Earlier this year I wrote about the rise in snack foods that seemed marketed at survivalists, who turn out to be desk-glued, overworked office mice. Pouches of energy-boosting chia, dehydrated cheese cubes for grounded astronauts, and an ever-loosening definition of jerky. Looking back at the story now, my timing was...prescient. But now that we’re living it, this plotline torn from a sci-fi novel I’d pass up on the library shelf, no one is thrilled to share their meal of room temp oatmeal in a pouch. People seem to be cooking real food (frozen pizza counts). So that’s a relief.
Easter happened
“Happy Easter,” I said, sliding three cups of Royal instant pistachio pudding—nuclear mint green, specked with almonds doing their best impersonation of pricey pistachios—to my family. It tasted like melted spumoni ice cream and by that I mean: it was delicious. This is pudding propaganda and nothing more.
For some sad reason we only have 11 pudding recipes???
Unnecessary TikTok of the week
Other than this masterpiece that features Hooters hoverboard curbside pickup, I came across MANY Bon Appétit TikToks this week and it’s hard to pick my favorite. It’s a tossup between this one and this one.
Unnecessary food meme of the week
Unnecessary food feud of the week
“I have a question,” Emily Schultz posed to our staff Slack room. “I’ve been seeing so many people roast a chicken upside down…but like who said the breast up way is right?! What’s the difference?” It seemed like a fitting method for upside-down times. “Guys, I have done it upside down many times,” replied Julia Kramer. “And a turkey, too.” “On purpose??” asked Molly Baz. “It really depends on how the heat in your oven circulates,” said Julia, who likes this method because she doesn’t care about the breast. “Really you’re prioritizing the thighs,” she said. Molly was convinced: “The legs are the best part so why not optimize their Crispiness?” “Exactly,” said Julia. “And then the breast is maybe more steamed,” Molly continued, “which isn’t the worst, and perfect for chix salad. Wow I am shook to my core.” “I just worry about flabby skin once you turn it back over,” said Carla Lalli Music, who only roasts in one direction (so far), “but maybe we have to invent a new way to carve a chicken ‘from behind’ and really next-level this whole thing.” “It doesn’t seem like a bad idea,” was Schultz’s conclusion, “and people should stop being so RIGID about how things are done in the kitch. I wish I had a spare chicken to roast.” Same, same, same.
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