Thursday, June 01, 2006

To Build a Fire

The New York Times ran a feature on high-end grills last Sunday. The writer interviewed a 34-year-old Dallas attorney who owns an $1,800 Weber, and the fellow said to the reporter, "Grilling has become my creative outlet."

That comment reminded me of an article from earlier this month about cookbook author Phyllis Pellman Good, in which the Times quoted Cook's Illustrated founding editor Christopher Kimball:
"I think the food media has been responsible for creating this whole world of faux food, and this is a media largely consumed by people who eat out six times a week," he added. "We are not all served by thinking of food as a special-occasion product."
No, indeed we're not — and I think the New York Times just used a 34-year-old Dallas attorney to make Kimball's point.


At June 01, 2006 12:57 AM, Blogger Serendipity said...

I can't get past the 1800$ grill...does it slaughter the meat by itself too? Perhaps, serve the grilled food serenaded by violin?

At June 01, 2006 8:16 AM, Anonymous Anonymous said...

The Grillinator 8000 not only slaughters and grills the meat, but raises it from infancy in it's patented Moocubator. For an extra $299 you can get the kosher version, complete with your very own Rabbi Schwartzman. Great for mid-summer bar mitzvahs.


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