Your work in the area of frozen foods is really …

Comment on A Comparison of Actual “Banquet” Frozen Dinners with their Box Cover Photographs by vrai-lean-uh.

Your work in the area of frozen foods is really brave, Malcolm. You’re pushing boundaries and braving culinary wildernesses that I’m not sure I could face.

Some things that struck me:
The mashed potatoes are really, really white.
Is that hair in the Swedish meatballs? Are the meatballs growing hair?
The sweet and sour chicken was the least horrifying to me, based on looks alone.

Recent Comments by vrai-lean-uh

Vanilla-Roasted Rhubarb and Strawberries
Between the carrot cake and Rhubarb Week, you guys are really hitting my core interests lately.


How to Make an Apple Pie
Pie is weirdly like meat that way– the juices run out if you don’t let it sit. This looks beautiful though, and I’m supremely jealous of your new rural lifestyle.

The other thing I thought of– apples are kind of crazy. There are sauce apples and cider apples and dessert (fresh-eating) apples and pie apples and the flavors and textures are different and change in all different ways when they’re cooked. So if it was somewhat flat, it could be that you did everything right and it was just the apples. Sometimes if I’m making a crisp from apples that have a tendency to get super soft, I just leave them in bigger chunks or leave the skins on.


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I have been wanting to make and can ketchup forever! I imagine you could reduce more in step 4 if you want a thicker ketchup, yes? (For those not already facing a thinner-than-preferred ketchup by step 7.)


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This sounds so delicious!

(By the way, I didn’t know you worked from home, too!)


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Where do you buy your mussels? I went to one place and was kind of disappointed in the flavorfulness/price.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.