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Celebrity | Manolo's Food Blog - Part 3
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Faking Foodieism

Lady Gaga just threw something together

Lady Gaga just threw something together

When I saw an article called 20 Ways to Fake Being a Foodie, I poured myself a cup of something strong (I think it was Irish Breakfast) and settled down to enjoy some 100% organic, free-range snark. Imagine my disappointment when the article itself turned out to be a poorly-scrambled hash of How To Fake It and How To Buy More Expensive Stuff; indeed, the article seemed designed to earnestly foster the breeding and nurture of exactly the kind of pretentious know-nothing that has given foodieism a bad name.

Leaving, of course, a gaping hole in the Snark-O-Sphere. This is like waving a red flag made of alfalfa hay and cow hormones in front of a bull, so you know what I did next: THIS!



Twenty Ways to Fake Being a Foodie: by raincoaster

  1. Take pictures of everything that you eat, no exceptions. That means everything from your morning coffee, which you will refer to as “petit café” right through to the last shot of rotgut you take before passing out in front of the tv. Bonus points for doing it with an SLR rather than an iPhone. Double bonus points if you change lenses first while your food gets cold.
  2. Instagram that shit so nobody can tell what it really looks like anyway.
  3. NEVER refer to a food, even English food, by English words. And don’t use Italian words when you can use French or Japanese. It’s not zucchini; it’s courgettes. Bookmark Babelfish for the purpose: SO handy for translating “Cream of Wheat” into Icelandic and tweeting out the result.
  4. Cross-post all these pictures to every social media platform under the sun. Do not add anything new to any of the cross-posts. If someone wants to follow you on Twitter and be friends on Facebook, it must be because they want to see these things repeatedly, amirite? Have a blog; that should go without saying.
  5. Claim to have originated the recipe for things which need no recipes, and put those recipes into blog posts which are then shared to all platforms in number 4. A good example would be a post that starts with, “I’m often asked by my [imaginary] friends for my killer recipe for ‘Sandwich à beurre d’arachide avec la confiture,’ so after much prodding I’ve decided to share the secret…”
  6. When dining with others, physically interpose yourself between them and their food until you’ve composed and photographed it to your satisfaction. They will feel special.
  7. Namedrop chefs who’ve appeared in Vogue, but not those who’ve been nominated for James Beard Awards.
  8. Describe your groceries as “hyperlocal” because you buy them at the Safeway down the street.
  9. Describe your groceries as “organic” because, hello, they’re not made of noble gas compounds, are they?
  10. Describe your dinner party hors d’oeuvres of white toast and Cheez Whiz as “brushetta.”
  11. Spell it like that.
  12. Ostentatiously disdain and abuse one restaurant that you will never be able to afford. In advance. That way you don’t have to come up with excuses when you get invited there with friends.
  13. Buy one bottle of super-premium olive oil. When it runs out, refill it with cheap olive oil bought because it was a similar colour.
  14. Serve cheap wine in expensive glasses. Be sure the napkin around the label doesn’t slip. When someone questions the wine, say it hasn’t breathed enough, but you wanted to share “something really special” with your friends.
  15. Don’t forget that time is precious when preparing for a dinner party. Pick up the stuffed loin at Costco and pretend you slaughtered the beast yourself “on Papa’s ranch.” That Papa’s ranch is the Rancho Vista Senior’s Center need not concern your guests.
  16. Introduce yourself to the staff whenever you go out. Follow them into the kitchen and introduce yourself to everyone there. It’s so endearing, and they will never forget you.
  17. Tip 10%. It keeps people on their toes.
  18. Refer to the time you spent bagging groceries in high school as “my early culinary training.” Better yet, upgrade it to “doing a stage with Famous Chef.” He need never know. He probably wouldn’t remember your name if you had.
  19. If you really, truly, cannot make any palatable food whatsoever, but people are coming over expecting to be bowled over by your cuisine (because you’ve been following tips 1 through 18) buy a metric shit-ton(ne) of fruits and green, leafy vegetables, bung the lot into a blender, and serve in milkshake cups, explaining you’re “over the macrobiotic thing, and really into Living Foods juicing now.”
  20. If you have accidentally invited any actual raw vegans, fold immediately, you have met your match in pretention. How can you tell a raw vegan? Oh they’ll tell you!
Gwyn wins

Gwyn wins

Sunday Food Porn: John Hammburger

John Hamm

John Hamm

Enjoy your Sunday food porn, this time with added celebrity goodness. Remember, always use a condiment!

In related news, to support the Heiltsiuk people and schoolchildren of Bella Bella in their protest of the Enbridge pipeline project, I’m going on a hunger strike for 48 hours, starting at 4pm today. Wish me luck; when I did the green smoothie cleanse, I lasted 36 hours, and that was drinking my own body weight in pureed spinach every day.

The students and staff of Bella Bella Community School stand together in opposition to the proposed Enbridge Pipeline that would bring supertankers filled with oil along the coast of the Great Bear Rainforest, jeopardizing the environment upon which we rely for sustenance, both physical and spiritual. We will be engaged in a 48-hour hunger strike from April 1st at 4 pm to April 3rd at 4 pm. This coincides with the Enbridge hearings in our community. We hope to open a dialogue with other concerned students and communicate through video conferencing during our hunger strike. We invite your school or community to join us in our strike and help make a statement that can’t be ignored.

You do not have to fast for the full 48 hours! If you have health concerns or are unable, for whatever reason, to fast with us, join us anyway. Help volunteer on the evening of the 1st or 2nd, fast for only a day, or half a day, or simply send out the invitation to as many people as you can think of. Every little bit counts. Please sign up and pass it on!

Enbridge Protest

Enbridge Protest

Cooking with Celebrities: Benedict Cumberbatch

Benedict Cumberbatch

Benedict Cumberbatch

This is a bit of a twofer: you get Eggs Parsi with Benedict Cumberbatch, you also get Alan Rickman by proxy.

Breakfast With Barack

Life has few pleasures as subtle and satisfying as having Craig Brown for breakfast.

Craig Brown is not the FIRST thing I'd choose to look at in the morning

Craig Brown is not the FIRST thing I'd choose to look at in the morning

One does not have to look at him, you understand. That might put one off one’s nosh entirely. One simply has to read him, preferably with a steaming mug of something brain-fortifying nearby, to help keep up. His sneakier bon mots tend to prove indigestible to the cocktail-lubricated system; yes, responsibly consumed, Craig Brown is an important part of a nutritious breakfast.

Take this little morsel, from the bountiful spread of Vanity Fair: Breakfast With Obama

Barack is a waffler

Barack is a waffler

This morning, I say to my wife and my girls, the waffles we face are real. They will not go away. Cornmeal waffles, buckwheat waffles, pumkin waffles, chicken ‘n’ waffles. The waffles we face are serious and manifold.

In my life, I tell Sasha and Malia, I have learned that there are three ways to eat a waffle. With a spoon. With a fork. Or with a spoon and fork. I put the choices before them. You may eat your waffle with a spoon. Or you may eat your waffle with a fork. Or — and this is the choice awaiting you, and that shall one day await us all — you may prefer to eat your waffle with, yes, both a spoon and a fork. So which is it to be?

I pause, and look up from my breakfast podium. The girsl are already halfway through eating their waffles. With their hands.

We could not wait for you to finish, Daddy, they say.

I call that satisfying.

You’re a bad role model, that’s what you are!

And last month he was coffee; this month he's tea. So hard to keep track!

And last month he was coffee; this month he's tea. So hard to keep track!

Quote of the day, via Dane Morgan:

Once there was a little teapot, short and stout. But then some of the other utensils in the kitchen started making fun of it on the internet and it went on a diet. Now no one gets to drink tea any more. the end.


Accio Poppyseed!

Today’s food news comes to us from the cast of the late, great Harry Potter movies. Remember when Neville Longbottom was a potatoface? Remember when Luna was an unpopular nutbar? Well, you’ll be happy to know that their characters’ less attractive qualities have been put behind them and they still manage to be free spirits.


Those two were always trouble!
Those two were always trouble!

“Matt and I, are somewhat like partners in crime. Whenever we finish our scenes first, while the others are doing theirs, we kind of hide in opposite corners of the set and roll bagels to each other , and then no one realizes it because they’re so busy acting. Matt and I run away before anyone can catch us and then when they play the scene back they see a couple of bagels happily rolling across the set.”

-Evanna Lynch




This is what I call a drop-dead dessert.

Vinny Garcia is a hardcore Doctor Who fan as well as a talented cake designer, and you just know how those people are: gotta cross them streams, unite those worlds. No doubt it started with an undergrad in the sixties, baking John Pertwee-faced cookies to the sounds of the Merseybeat, and the next thing you know, this exists.

From BBCAmerica:

“I’ve seen Dalek cakes made here and there, but I just felt like nobody really captured the essence of the Dalek and the complexity of the design,” he explained. “Somebody went through a lot of trouble to design every nook and cranny of this thing, and you never see it. I thought, ‘Everyone always thinks the conical shape when they think Dalek,’ so I decided to go that extra mile to get to the difficulty level. And to be able to make this Dalek in the way that I wanted to make it, as cheesy as it sounds, it’s a dream come true.… Having made the Dalek, I naturally want to make Davros,” Garcia revealed. “I’d also like to make a three-foot tall cyberman or even The Doctor himself. I’d love to make a Tom Baker with a giant scarf and a little K-9, oh that would be so awesome.”

You can keep your molecular gastronomy, boys and girls. THAT is true food nerdism.

Will It Saber: Kenyan Spear Head Edition

Really, you can keep your glitter ponies and your balloon-bending clowns. Matt Stache is the best entertainment a party could have. Also handy in case of zombie invasion, as he comes with more weaponry than G.I. Joe ever dreamed of. Here’s the latest in the Will It Saber series from our bubbly good buddy, which we feature because it’s great fun and NOT AT ALL because we got a shout-out in the video. Not at all.

We can’t find exactly that spear head on Amazon, but this Cold Steel Assegai‘s pretty close:

Cold Steel Assegai

And I don’t know why, but when you search Amazon for Spear Head, you also get these Naughty Monkey Clogs, so what the hell. SHOES!

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