Why I Left Advertising

httpv://www.youtube.com/watch?v=02Wl2auPUL4

I found this Burger King video via seattle tall poppy, my friend Traca’s blog. It shows the lengths and expense a company will go to in order to try and sell their product. It’s stuff like this that makes me glad I’m not a Mad Man anymore, or at least not in the career sense, anyway.

I started falling out of love with advertising when I was charged with making you, sane person that you are, believe if you drank Volvic Natural Spring Water you’d feel relaxed and calm. Why? The area in France the water comes from is so peaceful. The funny thing? The ads were shot in New Zealand because the exact spot in the Auvergne, home of the natural spring, is anything but lovely or peaceful.

The only way a glass of water will make me feel calm is if it comes with a side of Xanax.

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No-Knead Bread: Your Experiences

No-Knead Bread

I am not a bread baker–I reserve my weights and measures for the sweet stuff. But last Saturday, The One and I spent the day with one of LC’s testers, Cindi Kruth, and her husband, Martin Goldberg. She made the New York Times‘ famous No-Knead Bread using her 23-year-old sourdough starter named Lex. (Why it’s called Lex, don’t ask me.) She was kind enough to give me some of the starter, which we re-named “Lexi, the Spawn.” Here’s my first attempt making the bread using no commercial yeast, just Lexi.

I was wondering what your experiences were with the No-Knead recipe? I feel it needs much more salt (about 2 tablespoons in total), but I was pleased with the rise and shape of Spawn Bread, and its crust was fantastic. I hope as Lexi gets older, it’ll develop more of a sourdough taste–still too adolescent for my taste.

httpv://www.youtube.com/watch?v=13Ah9ES2yTU

Tying Up Loose Thanksgiving Ends

Trussed Turkey

I’m not a kitchen gadget guy. I’ve never been a kitchen gadget guy. But every birthday and Christmas I invariably receive astoundingly useless gifts. There was the bagel slicer; the vacuum sealer (I actually used that one for a while); the spoons that measure a smidge, hint, pinch, and drip; and the mechanical tea-bag squeezer. All are tag-sale fodder. I prefer to use a knife to cut my bagels, tightly wrap food with plastic, pinch my own spices, and squeeze my own tea bags, thank you very much. So it’s not surprising that I looked upon thefoodloop with utter skepticism. A ribbed silicon tie that takes the place of twine? But the notion of rolling, binding, or trussing food, such as a turkey, stuffed pork loin, or a boneless leg of lamb, with just a snap intrigued me. I tried one on a roast chicken (as a test for T-Day), and it held perfectly. They’re also heat resistant up to 675 degrees in the oven, microwave, or on the stovetop, which means I can even burn dinner, and it’ll still hold together beautifully. Best of all, the loops are reusable; just wash them in hot soapy water.

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