The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.
Well, ain't that a kick in the palate? Some of the country may be getting socked with snow, but the lack of a grill wouldn't have gotten in ol' Dino's way if he wanted a burger. No siree. And he didn't need no fancy-schmancy hardwood lump charcoal, grass-fed heirloom bison, artisanal mustard, or even a bun for that matter.
Per his recipe from The Celebrity Cookbook, edited by Ms Dinah Shore in 1996, this Rat Packer needed little more than a pan, a pinch of salt, and a shot of Kentucky's finest when he wanted to get his beef on.
Roseanne Barr chats with Sheryl Crow about healthy, local, seasonal organic meals and the ethics of eating quinoa. No, we can't believe we just typed that sentence either.
More from Joy Behar
When you work in an office, sometimes cake just happens.
It's never especially bad or especially memorable (unless it's actually made by a co-worker in which case, it's by necessity all "WOW! Can I get the recipe? You should totally open a bakery..."). It's never going to make anyone's last supper request list ("I cannot shuffle off this mortal coil until I have...cough...wheeze...but one more sweet forkful of that ShopRite sheet cake...").
It is, almost by definition, just fine. It can be to no one person's particular tastes (unless the nominal honoree has a food allergy), because it must please the masses. It oughtn't be too elaborate, because it must be schlepped to work and may be deemed "too pretty to eat" (spoiler alert - it'll get eaten) and shouldn't be especially pricey because dude - it's office cake. People will eat it because it is there and it is free.
It's not new or anything. It just makes me happy. And yes, Vincent Price wrote a couple of cookbooks. We'll get to that later.