Bill is a professor at W+L who makes several types of delicious beer and grows some amazing herbs, two things for which we are always very thankful. We're all looking forward to warm weather, cookouts, and his green chile beer.
We just cooked some Full Nelson Pale Ale together with Ener-G potato starch, air dried it over a few days, then deep fried it at around 425 degrees. It puffs up like crazy. Definitely a cool technique, it will be cool to see what happens with different liquids.
I'll tell you. Alice Waters
annoys the living shit out of me. We're all in the middle of a
recession, like we're all going to start buying expensive organic food
and running to the green market. There's something very Khmer Rouge
about Alice Waters that has become unrealistic. I mean I'm not crazy
about our obsession with corn or ethanol and all that, but I'm a little
uncomfortable with legislating good eating habits. I'm suspicious of
orthodoxy, the kind of orthodoxy when it comes to what you put in your
mouth. I'm a little reluctant to admit that maybe Americans are too
stupid to figure out that the food we're eating is killing us. But I
don't know if it's time to send out special squads to close all the
McDonald's. My libertarian side is at odds with my revulsion at what we
as a country have done to ourselves physically with what we've chosen
to eat and our fast food culture. I'm really divided on that issue.
It'd be great if he [Obama] served better food at the White House than
what I suspect the Bushies were serving. It's gotta be better than
Nixon. He liked starting up a roaring fire, turning up the air
conditioning, and eating a bowl of cottage cheese with ketchup.
Anything above that is a good thing. He's from Chicago, so he knows
what good food is.