Word: freezers
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...rely on the freezer. Because it will break your heart. In season after season, the freezer door has been a gateway to icy-cold disappointment. Or, often, insufficiently icy-cold disappointment: gelati that fail to set, premature melting and empty refrigerators that are mistaken for freezers. Nobody wants to eat a vanilla-bean-flecked puddle...
...bacon. People love bacon. Carnivores love it, health nuts crave it, vegetarians forswear solemn oaths for it. Dishes featuring bacon regularly get praise, even gratitude, from judges. Indeed, the power of bacon is so great, it can even overcome the do-not-rely-on-the-freezer rule: Richard Blais did well in Season 4 making bacon ice cream. Now, if you'll excuse me, I need to go crumble some into a sundae...
Trout, Robert • closing arguments of in bribery trial of former Rep. William Jefferson suggest that client of has been punished enough by losing his seat and becoming "the object of a national joke about money in the freezer," and besides, everyone in Congress is corrupt so isn't it a little unfair to single out this one guy just because his illegal demands for money were caught on tape...
...shows me the smoke shack. "This is usually the subsistence catch," she says, gesturing to the gutted, smoked fish drying in the 10:45 p.m. sun, "which means it's just going to be for personal use." Todd hands me a frozen pack of smoked salmon from a freezer. "And it's the best-tasting stuff in the world after a couple of weeks of drying. People then store it away and eat it through the winter. But they smoke it there and dry it here...
...richer for possessing this knowledge. Food, especially restaurant food, comes to us as a highly wrought object, but who wrought it and how is a matter that's usually concealed from us. Books like The Hunger - along with satisfying our curiosity about who has sex in the walk-in freezer, and how exactly - restore the link between food and the labor that created it. They're Marxist gastronomy...