takeaway

We rather enjoyed considering the etiquette, etymology and superstitions attached to leftovers and the convention of the doggie bag and had to wonder if the term was really falling out of common-parlance—the “this is for my pet” cover story having been dispensed with a while ago and restaurants in many places glad to pack up the remainders of one’s meal (though as correctly pointed out, not all cultures are accommodating to this notion).
We couldn’t determine the prevalence of this vernacular phrase exactly, which some suspect might be a corruption of docky (lunch) bag from an old East Anglican word but we’re siding with the canines and hope it has not already fallen out of fashion, but did to our unending delight run into another inscrutable pet name in that a traditional English breakfast, constituted of leftovers from the night before—usually boiled potatoes (though after a special meal, sometimes meat) and fried cabbage, is called “bubble and squeak.” The expression is a bit of onomatopœia, referring to the sounds preparing the food side-by-side makes and first appears in print oddly in dramatist Thomas Bridges 1762 A Travesty of Homer, a parody of The Illiad: “We therefore cooked him up a dish of lean bull-beef, with cabbage fry’d, …Bubble, they call this dish, and squeak.”

pickett & prueher

Hyperallergic profiles an absurdist duo that go by the stage names Chop and Steele (depending on the venue and the “talent” they’re hoping to showcase, I guess) who’ve been booked as an act, cooking segment or otherwise subject matter experts by a large number of local and regional stations eager to fill programming time for mid-morning television.
Often understaffed and under-funded, local outlets have grown desperate for content and the fact that the two, who are also hosting and curating a Found Footage Festival of other questionable on-air guests, and have pretty lax vetting standards and many times fail to do the requisite research. What do you think? I have sympathy for some of the unsuspecting anchors but maybe the local news channel ought to be pranked and pirated to teach them the lesson that quality costs a little extra effort.

8x8

breaking bad: purchasers of second-hand campervans in New Zealand are warned that they may have bought mobile methamphetamine laboratories

late to the party: Bob Canada notes that the Marvel Cinematic Universe just celebrated its tenth anniversary, with the first instalment (nineteen to date) Iron Man premiering in May 2008

glaswegian: Peter Sellers demonstrates some of his vocal skills

don’t let it rest on the president’s desk: Twitter urges users to change their password—as they’ve seen them

it happened on the way to mulberry street: the rise and fall of the silk industry (elsewhere) in Connecticut, via Kottke

galactus: concerned about relaying Earth’s location to future hostile aliens, comic legend Jack Kirby proposed that the images of super heroes grace space probes, via Boing Boing

matchmaker, matchmaker: social media giant enters into the realm of online dating

better call saul: some of the shady practises of the White House legal team, via Miss Cellania’s links  

caquelon oder der fondue verschwörung

Reprising an older episode from October 2014, Planet Money helped us get wise to the Swiss cheese cartel (Schweizerische Käseunion) and how the former marketing and trade company—given the powers of a regulatory body, in effect, by the Swiss government, successfully campaigned and unified production to keep the industry safe and solvent while also promoting and popularising fondue and raclette as traditional, national dishes. Chartered in the midst of the First World War, the Käseunion drew up production quotas and a pricing regime to prevent cheese from being too far devalued.

Neutral Switzerland having weathered the war unscathed, it retained its systems of production but no longer had the rest of Europe to export its cheese to. The low demand and high supply was kept under control by the monopoly, who directed production and pared down the thousand varieties formerly produced to just seven authorised kinds and then eventually down to three: the iconic Gruyère, Emmental and Sbrinz. Fondue was not invented in the 1950s and aggressively marketed around the world in the 1960s and beyond as a vehicle for selling more surplus cheese and the characterisation probably is sure to offend but we’re suspecting that that version is not too far off. As attested turophiles, however, we don’t care if the image of bubbling cauldrons (caquelon) of cheese at the ski chalet is a bit of a ploy. Amid scandal and corruption, the Käseunion was officially disbanded in 1999, and while their legacy is still felt, cheesemakers are free to return to producing some of the heirloom varieties.