Another Institution Crumbles Under the Weight of its Own Wokeness

It’s interesting how the Antichrist’s children are poking their noses into every aspect of life.

In case you didn’t know, Epicurious no longer helps people with beef. You can’t post a new beef recipe, for example. Why? Cows are just too flatulent. Their rearward outbursts are an existential threat to mankind because they supposedly cause global warming. That means no prime rib for you.

It’s bad enough that Amazon recommends horrible victimhood-mentality movies and books I would never read even at the point of a gun. It’s bad enough that Yelp encourages people to accuse restaurateurs of racism. Now I’m a bad person because I like cheeseburgers.

When did it become appropriate to inject leftism into everything we do? When did it become a great idea for businesses to insult, falsely accuse, shame, and offend half of their customers?

Here’s a crazy idea: if you have a business website, how about concentrating on making your customers happy and fulfilling their desires instead of preaching to them? Am I out of line here? Let’s say I want to buy a pair of shoes online. Is it okay if a shoe website is only about shoes, or do I have to read about my imaginary privilege and be told I’m the source of all the world’s problems?

Am I really supposed to base my principles on things millennial marketing majors scribble on retail sites? These kids can’t do anything but Facebook and text. They know nothing about the world. I might as well go outside and seek advice from squirrels.

The Antichrist offers a filthy alternative righteousness. Remember, “anti” doesn’t just mean “against”; it means “instead of.” Satan wants his son to be the new Jesus. What did Jesus’ father do? He set up a temple which was basically a barbecue facility. All day, animals went in to be cooked. Their throats were cut. Their hides and hooves were removed. Blood went everywhere. Then the priests cooked them over flames. The smell in the temple’s neighborhood must have been wonderful.

Satan saw an opportunity. He could out-righteous Yahweh. Killing is mean, right? Fantastic. The blood shed and meat consumption at the temple left the door open for Satan to introduce the worship of animals and even plants. “We’re nicer than God, so we’re better!”

Now we’re being pushed to accept the false notion that killing animals for food is evil. This, not global warming, is why Epicurious went off the rails. Spirits are pushing a sick vegan agenda, and cattle are easy targets because raising them takes a lot of resources.

Jesus himself ate meat, he helped people net fish which later suffocated, and he ordered Peter to catch a fish with a hook. He also wrote the Jewish law, prior to his incarnation. He ordered the Jews to kill and eat animals. A vegetarian Jew was an apostate, under the laws Jesus himself wrote. Eating the Passover lamb was mandatory. Sacrifices were mandatory. Writing Torah scrolls on animal hide was mandatory. Wearing tefillin was mandatory. Judaism was always an animal-killing, meat-eating religion. Abraham made his covenant with God by killing several animals and laying their dressed bodies on the ground.

Cain behaved like a vegetarian, refusing to slaughter animals for God, and he was vile. He was the first murderer. Just like the Antichrist’s children, he had a victim complex and an alternative version of righteousness.

People think they know better than God now, when it comes to meat. Western women are among the biggest offenders. In the past, we rightly dismissed self-righteous vegetarians as fringe eccentrics. As their power grows, they are becoming more and more controlling.

It’s amazing how nuts and once-powerless groups are putting sane people to flight these days. Favor is gone from groups that used to be protected by God. They’re like Samson without his hair.

People need to get as close to God as possible. He still offers favor and protection to people who are close to him, but nominal Christians are wide open to attack. On the other side, Satan is giving all sorts of favor to his servants.

Epicurious was doing poorly anyway. In the past, I found it a valuable resource, because it stood out in a sea of websites full of recipes written by hacks. I have found it unreliable in recent years, so I suppose it wasn’t going to be helpful with beef regardless of whether it posted recipes. Still, the notion of “canceling” beef is repugnant. Milk products are also in the crosshairs. Imagine the things we could lose. Steaks. Roasts. Burgers. Cheese. Ice cream. Butter. Yoghurt. Buttermilk biscuits.

I guess we’ll have to sit around eating salads. Raw plant foods are major vectors for food-borne infections, so we have that to look forward to.

It seems like America’s Test Kitchen is also deteriorating. When I saw them fry chicken with overcooked areas on both sides, I knew something was badly wrong. A friend thinks ATK jumped the shark when Christopher Kimball was forced out. I am going to look at his new project to see if he has maintained his standards.

Is Bon Appetit any good? I wonder.

In related news, I had a huge breakthrough with garlic rolls.

Not long ago, I decided to make dough using a poolish (“poo-LEESH”). The word is French, and it means “Polish.” Somehow the Poles were connected with the use of pre-ferments in dough. A pre-ferment (usually spelled without the hyphen) is a mix of flour, water, and microorganisms. You can make a preferment by mixing water and flour one-to-one and leaving them on your counter overnight to fester.

I found that poolishes made my dough better, but to use one, you have to start at least 6 hours before you want to toss your pizza crust or form your loaf.

A day or two back, I had an idea. Part of the reason a poolish works is that the water really gets into the flour, changing the texture of the bread. What if I made dough using boiling water?

When you mix starches with really hot water, they become gelatinized. You can see this in sauces made with corn starch. You can also see it in the texture of boiled oatmeal. I thought partially gelatinized flour might make better dough.

I measured out flour, water, salt, and diastatic malt extract as though making a poolish. Then I boiled the water in the microwave and stirred it into the mixture. I threw it in the food processor, let it cool enough so it wouldn’t kill the yeast, and processed it with additional ingredients to make dough.

It was excellent. The pizza and rolls had a ton of flavor. The texture was beautiful. The only issue I noticed was that the dough rose slowly, but that may have been because I left my yeast out of the fridge a couple of nights. Maybe it got tired.

Today I made 6 garlic rolls, and they seemed to come from heaven itself. Magnificent. I ate them for lunch while video-chatting with the Zambian yam. I must have annoyed her tremendously. I kept groaning with pleasure. I kept it up for at least half an hour after the last roll was gone.

I made the garlic sauce or topping or whatever by blending several big cloves of garlic in olive oil and then nuking the mixture to cook it. I added a little butter. When I ate the rolls, I untied them and dipped the strands in the sauce. I also added cheap parmesan cheese from a jar. Wonderful. Of course, fresh cheese would have been even better.

Instead of adding boiling water to about half the flour, I used it for nearly all of it.

When I tied the rolls, I rolled the dough into sticks and twisted them first so they looked like screws. This improved the shape and appearance of the rolls. I dipped the sticks in oil before tying them to make sure the strands wouldn’t stick to each other. A real garlic knot can be untied. If you can’t untie it, it’s inferior.

You can do other things. You can use three thin sticks instead of one big one.

I’m still feeling the afterglow.

It wasn’t beef, but man, it was good.