A Feast of Pure ReasonIt stands on its own, but I suppose I have to add something for form's sake:
By Fred Schwarz
January 28, 2013 3:17 P.M.
This morning’s New York Times says The New Republic is “the journalism equivalent of high-fiber pasta.” Like much of what I read in the Times, that’s a little too Zen for me, but it got me thinking about what sort of food National Review might correspond to. Here are some possibilities:
A nice big bowl of Lucky Charms. Start with the plain beige cereal part: That represents writers like Ramesh and VDH, whose stuff is tasty and filled with vitamins, establishing a solid base. The marshmallow bits are guys like Lileks and Rob Long, who add color and variety and a bit of crunchiness. And the milk is Rich and the editorial staff, who provide context and hold everything together, hopefully without making it too soggy. Or, returning to the pasta theme...
Farfalle with prosciutto and green peas. Farfalle because of all the conservatives who wear bow ties; prosciutto because with its rich, aged flavor, created using methods that have been passed down for centuries, it represents the accumulated wisdom of the ages; and peas because they go so well with prosciutto.
A peanut-butter sandwich. Because NR’s editors have been quite partial to them over the years.
Chop suey. Back in the mid-20th century, when every Chinese restaurant still had chop suey on the menu, the standard joke about Chinese food was that an hour after eating it, you were hungry again. The same principle applies to the Corner, which keeps its readers coming back to get the latest updates.
Yorkshire pudding. In recognition of the deep and longstanding British influence on NR — though, if you’re borrowing from the Brits, better ideas than food, right?
Don’t know what we’d have for dessert, except maybe a dobostorte with only three layers — because seven would be wasteful (it’s Austrian, after all).
Organic peanut butter and marshmallow creme on soft white bread at Star Provisions, Atlanta
The childhood favorite--peanut butter and marshmallow fluff--gets an all-around upgrade at Anne Quatrano's gourmet-to-go café. They bake a light, pillowy white bread--"the base for any good sandwich is fresh bread," says chef de cuisine Gary Fincer--and make the silky fluff in-house from egg whites and sugar, like a meringue. The peanut butter comes from Big Spoon Roasters, an artisan nut-butter company in North Carolina, which Fincer prefers for its rustic taste. "It's not homogenized, so the oil separates to the top and you have to stir it back in. We like it because it's just really peanutty--there are no additives or sugar, and it's not too processed. It's a grown-up peanut butter," he says. Once assembled, the sandwich is griddled on the flattop, so the finished product is buttery and crisp on the outside and sweet and creamy within.
Star Provision's Fluffernutter
1 cup egg whites
1 1/2 cup plus 1 cup glucose
4 teaspoons vanilla extract
2 cups sugar
Whisk egg white with 1 1/2 cup glucose and vanilla on low speed using a whisk attachment. In a saucepan, add sugar, 1 cup water, and 1 cup glucose. Cook until temperature reaches 240 degrees, then add to the egg whites while mixing constantly, until it is fluffy, silky, and smooth.
1.76 ounces milk
15.9 ounces water
1.76 ounces fresh yeast
2.45 ounces soft butter
1/2 ounce kosher salt
3.5 ounces sugar
2.2 pounds flour
Place the egg, milk, water, yeast, and soft butter in the mixing bowl. Add salt, sugar, and flour. Mix on low until the dough pulls away from the sides of the bowl and is smooth and soft, not sticky. Let rest for 90 minutes. Portion at 1 1/2 pounds for a large pullman. Shape, cover with plastic, and let rise until doubled. Bake in convection oven at 325 degrees for 30 minutes. Cool on cooling rack.
Assembly: Toast bread lightly, smear with marshmallow fluff and Big Spoon Roasters peanut butter, and season with salt.
Since it seems HTML Mencken is on a posting jag I suppose I should add more links to Fred Schwarz's text in tribute.