Wednesday, October 30, 2013

And the new cooking buzzword is ...

Today The News printed my insightful interview with the chef Lidia Bastianich and so I have been thinking about food. Oh, wait, I think about food anyway. But still.

It is amazing the lengths to which cooking magazines will go to be unappetizing.

My new issue of Cooking Blight arrived and the new buzzword seems to be "plants."

As in: "For Thanksgiving, I am serving up a smorgasbord of cooked plants."

The editor actually wrote that! I might not have it word for word but I know I have the part about cooked plants right. They pay this guy to write and that is what he writes. Cooked plants!

You know, I love vegetables probably more than anyone. If you are what you eat, I am a vegetable! But can't we find more appetizing language? Cooked plants?? All I can picture is, well, plants.

What about Robert Plant?

They should have him as the editor of Cooking Light. Because "plants" are suddenly the it-word. It is what "local" was last year. Now it is all about plants. The word is all over the magazine. It is like a weed.

Plus naturally they trot out all this language as Thanksgiving is approaching. Along with long lectures on portion control. Cooking Light is crazy about portion control. Every issue we are lectured.

This is very much at odds with my life-enjoying, Leonard Pennario-listening self.

Fie on Cooking Light.


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