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16 comments to “Plum Salad”

  1. Do I get a two points for having to Google both Sqirl and Brekin Meyer? Such made-up sounding names, both of them!

  2. Thank for sharing these views, Tim, and I’m totally with you. The trendiness factor in the food world seems to have often overtaken the taste factor, at least in my experience– it’s not enough to be good, it has to be good and COOL (and Bon Appetit is clearly promoting exactly that.) And don’t get me started on these food fads! I agree, the bacon and bone marrow thing indeed got quite annoying, but I’m also finding the veggie world can be equally so. I swear, if I never read another recipe for kale, it will be too soon!

    P.S. I also agree with Marlena :-)

  3. Always look forward to seeing your emails in my inbox. Thank you for letting me know about
    Amanda Rickman coming to Austin, giving me a great banana bread recipe, etc! Loved opening the Plum Salad post as i have been painting watermelon radishes….and lots of other farmers’ market finds in the past two years. We Love Austin did a feature article about the series this week. Thought you would enjoy seeing the watermelon radishes. http://whyweloveaustin.com/2015/08/25/artist-spotlight-jan-heaton/

  4. I agree with Marcia…too much about kale; I don’t even like it…much prefer spinach! Don’t follow trends for the most part, just take good ideas, sometimes new ingredients m- but for the most part use ingredients I love (that includes bacon…sorry!). This does look like a refreshing salad; will explore a few of the ingredients I haven’t used (ie sumac). Entertaining post,
    as usual!

  5. You’ve expressed some sentiments that have been on my mind a lot lately.

  6. I constantly notice the trend obsessed, scene-ster in me–spending too much money, doing ridiculous things to obtain the illusion of epicurial transcendence, when actually the chase of all things “cool” detract from the point; the point of discovering things in food and life and friends, things that really matter to me. I so appreciate you sharing your opinions, your candor is refreshing and feels genuine, and your recipes are delicious (e.g. Tomato cobbler)!!

  7. Thanks for the mention of the Underground Butcher. Made a few purchases when we stopped.
    Need to get back to Madison to check out the other places on your list. Your use of the word moments in your first two paragraphs made me think of this: http://www.nytimes.com/2015/08/30/magazine/moment-is-having-a-moment.html?_r=0

  8. Debbie woodard says:

    August 30th, 2015 at 10:17 pm

    I really miss the Bon Appetit when Barbara Fairchild was the editor …..

  9. I love cooking and trying new ingredients and reading food blogs and basing adventures around where to eat…and sometimes I get too caught up in it and then I look at myself and think, what a f***ing prat.
    Your words on this and similar topics lately have resonated with me. Thank you.
    (The struggle continues).

  10. I identify with this post so much ( I too felt that seeing Oprah in person was like seeing her on TV, but surreal). I no longer feel the need to rush out and embrace the #trends in food and fashion, but still love the way I feel when I can express myself in both forms. I do however feel that there is a voice yet to be heard that mixes fashion in a fun and silly manner ( Leandra Medine anyone?) with a similar perspective on food. The two can go together so seamlessly. And if I see another Munchies video or the latter consisting of chefs bro-ing out in debauchery for the sake of food porn, I may never turn the internet back on. Time to hit the refresh button, my palette is growing dull.

  11. Hi and thanks for another thoughtful post. As a newbie blogger trying to find my way through all the food world/media muck, your perspective has been very welcome and appreciated. Much to think about!

  12. I love this post. You always leave me hungry for a longer conversation.

    Bacon is on my long list of things that have been done to exhaustion and then done some more. Foams, bacon, kale, salted caramel; Scotch, Bourbon, soon Rye.

    I love food. I love thinking about food, reading about food, looking at food, cooking food and eating food. I even still love eating the foods and drinking the drinks in my exhaustion list. I just can’t stand it when the way that people start talking and interacting with food becomes too navel-gazingly intellectual or too tween-girl boy-band crush; it kills it for me. I feel like something very simple (even if it is complex) and honest (even if it is wicked and cheeky) is being made into a “thing” to show whether you are cool or not. Very much like fashion. There is that awful feeling of being tainted because you are contributing to the frenzy (the “moment” you talk about) over something that will, because of the frenzy, live beyond its freshness. Your post wonderfully articulates a vague frustration I’ve felt a lot lately. Post again soon! I selfishly want more food conversation!

  13. Sometimes it seems as though it’s cool to not be cool. I genuinely like kale.
    And many of the recipes you post, thanks very much.

  14. When I was a line cook, I was in the moment and never realized when I was actually taking an active part in the trend. (Let me date it: 2004, working at A16 the year burrata landed in SF. Good grief it was everywhere!) Being very far from that world now makes me feel exhausted about even thinking about what is today’s burrata. Better to go travel somewhere near or far and just plain enjoy food that will never be hip enough for Bon App (and Co.) to cover.

  15. the bacon bandaids actually gave me a panic attack once. ENOUGH ALREADY. i came here on the search for a veggie lunch and you saved me, bless you.

  16. schneiderluvsdoof says:

    October 13th, 2015 at 2:06 pm

    I’ve never heard of SQIRL & you funny & a great celebrity sighter. Site-r?

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