The Food Apocalypse Arrives

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It occurs to me that I have readers now who may not know much about my cookbook. So I thought I should tell you a little about it.

I can’t remember when I had the idea. It was probably in the Nineties. A little voice in my head told me to write the world’s unhealthiest cookbook and call it “Eat What You Want and Die Like a Man.” I coined that phrase, regardless of where you may have seen it since. I thought people were getting too damned self-righteous and contentious about food. People actually get angry when you talk about meat and lard and eggs and so on, and that’s insane. A person who can get angry about the food another person eats is a controlling person with no sense of boundaries. It’s nobody’s damn business what you eat.

Aside from that, the Food Nazis are attacking our culture. We accumulated a lot of food knowledge over the centuries, and these self-appointed dictators are erasing it from our memory. Want to know the real way to make a fried egg? You fry bacon in a cast iron skillet and fry the egg in the grease. Want to know what kind of shortening real biscuits are made with? Bacon grease. Or lard. The best pie crusts are made with lard. The best fries are cooked in beef fat. People have forgotten things like that, because of the damn Food Nazis. There are many dishes that simply can’t be made well without unhealthy ingredients. There is no such thing as a good, healthy cheesecake. There is no such thing as a good, healthy brownie. There is CRAP which people PRETEND is good. But it’s not.

I get sick of hearing people who don’t know what good food is, perpetuating the tired, transparent lie that you can cook just as well with healthy ingredients. And it irritates me that they’ve managed to get their awful vegetable grease and lowfat milk and so on into products like ice cream and cookies, which exist solely to taste good. It’s like putting a Prius engine in a Ferrari. It does not work.

Obviously, you shouldn’t eat fattening food every day. But what if you do? Isn’t that your right? Of course it is. You have a right to eat what you like. What you don’t have a right to do is to tell other people what they can put in their bodies. It’s a horrifying encroachment on a person’s most basic rights. Today they tell you you can’t drive an SUV or own a gun or eat a pizza. Tomorrow, they tell you which books you can read.

Once in a while, just for the experience, you should eat really good food, and sometimes that means food that’s loaded with fat or sugar or white flour or salt. And I can help you do that.

Even though all this is true, the food isn’t really the point of the book. The point was to have an excuse to write humor essays. I really let loose. I had a ball. I wrote a macaroni and cheese recipe in the voice of Hunter S. Thompson. I wrote doughnut recipes in the voices of Al Franken and Bill O’Reilly. I wrote a French fry recipe in the voice of Christopher Walken. Here’s a taste.

Soon we’re in Steve’s living room, and I’m sipping my Campari—which is a little strong, but I say nothing, because Christopher Walken is a gracious guest—while a couple of my boys hold Steve’s head under the water of his fifty-gallon fish tank.

Steve has tetras. Tetras and those other little—what do you call them?—dwarf cichlids. Little pansy fish that don’t even fight. I realize it is a matter of taste, but me, I always went for the heavy artillery. Oscars. Piranha. Small sharks. Some people feed their carnivorous fish goldfish. I fed mine Yorkies.

I cannot abide a small defiant dog that looks like a Slinky.

I give him a few minutes of that—in, out, gasp for breath, in, out, gasp for breath—while I check out his CD collection. I’m an LP man myself. Gotta have vinyl. Gotta. But he has some good stuff there. Hot Fives and Sevens, remastered. Sweet. Needs a little Bobby Vinton, of course, but maybe his tastes haven’t matured to the extent where he can fully appreciate the subtleties of “My Little Neon Rose.”

When the time is right, I have my boys pull his head out and sit him on the sofa and get him a towel and some Bosco. He has Bosco in his cupboard. I respect that. That bought him some points. I’m a Bosco man myself. Some guys like Ovaltine. That’s okay, I guess. I shot a guy in the face for drinking Ovaltine. Once. But I was young. Full of hormones. Exuberant. I would never do that now. Today I would be satisfied with slamming his head on the counter a couple times.

So I sit next to Steve and put my arm around him, and I ask if the Bosco is to his liking. And of course, it is. I showed my boys the right way to mix it. None of that business with the dark smear around the bottom of the glass, with spoon marks in it. The key to a good Bosco is thoroughness. The KEY, amigo.

I have a rule. If I see streaks of undissolved syrup in my Bosco, I got to snap somebody’s pinky toe. I don’t care whose. Finding the culpable toe is not my department. They can draw straws if they want. But somebody’s toe is going to snap. When they hear that snapping sound, it really drives the message home. Call it a mnemonic device. Snap two or three pinky toes at one shot, and you’ll be drinking well-mixed Bosco for a good five years before you have to snap another one.

“Steve,” I said, “it’s not that I don’t like your work. Truly, I am nothing if not a patron of the arts. Especially my first true love, which is the dance. I think you know my history.” And I got up and gave him my best Bill “Bojangles” Robinson. Lovely man, Bojangles. Got that monicker because he ate a lot of fried chicken. I prefer Popeye’s. But let’s not reopen that can of Pandora’s worms.

That’s the kind of thing I wrote. I’m thrilled with it. This is what I wanted to publish, back when I was only able to sell the Nigerian spam book and the caveman book. I wrote those books because I had to. I wrote this one because I wanted to.

If you bought the self-published version of this book, I thank you, but I have to tell you, you still need the big-time version. It’s longer. It has more recipes. The recipes are better. And the writing is better. The first version doesn’t compare.

I hope you’ll give it a try. I believe in this book more than I believed in anything I put on bookstore shelves in the past.

Just for reference purposes, I’ll close with a list of the chapters.

Chapter 1 – Ribs
Chapter 2 – How to Smoke Your [Boston] Butt
Chapter 3 – BBQ Beans, Texas Toast, & the Inevitable Blazing Saddles Reference
Chapter 4 – Breakfast as a Mind-Altering Drug
Chapter 5 – Chicken-Fried Rib Eye on a Huge Biscuit
Chapter 6 – Grease Burgers
Chapter 7 – Cornbread and Navy Beans
Chapter 8 – Turducken: Flight of the Hindenbird
Chapter 9 – Aged Prime Steak Cooked on a Propane Griddle
Chapter 10 – Champagne Chicken With Fettuccine in Cream Sauce
Chapter 11 – Smoked Pork and Andouille Jambalaya
Chapter 12 – Pizzeria-Style Baked Ziti With Sausage
Chapter 13 – Stuffed Hog With Apricot Glaze
Chapter 14 – Unauthentic White Anglo-Saxon Protestant Chili
Chapter 15 – Super-Giant Fried Patacon Tacos
Chapter 16 – Deep-Fried Chinese-Style Honey-Garlic Chicken
Chapter 17 – Rotis and Jamaican-Style Goat Curry
Chapter 18 – Doro Wat – Ethiopian Chicken Stew
Chapter 19 – Hash Brown Casserole with Cheddar and Sour Cream
Chapter 20 – Dreadfully Fattening Macaroni and Cheese
Chapter 21 – Twice-Fried Fries Cooked in Beef Fat
Chapter 22 – Perfect 10-Minute Street Pizza
Chapter 23 – Peach Cobbler
Chapter 24 – Yeast-Raised Fried Doughnuts With Coconut/Banana Sauce
Chapter 25 – Coconut Flan
Chapter 26 – 540-Calorie Brownies
Chapter 27 – Chocolate Chip Cookie Dough Hot Fudge Dessert/PMS Remedy
Chapter 28 – Blueberry Butter Cheesecake
Chapter 29 – Baklava With Cheesecake Filling
Chapter 30 – Red Lager and Room-Temperature Brewed Ale
Chapter 31 – Five Greasy Pieces: Quick Recipes for the Hopeless

Bon appetit.