Attention from the NY Times marks the beginning of the end for any hot fringe-trend, but this cynic was impressed by Lawrence Downes’ endearing article on Twitter recipes. His effusive exposition of Maureen Evans’ super-spare recipe realm was a welcome tweak on the nose for bored by-the-book cooks and blathering foodbloggers (cough) alike.
Evans' Twitcipes are subtly complex and sophisticated—in 140-character bursts, she makes clear that she’s well-traveled, kitchen-confident, but not cocky. She’s got no bread handicap (home cook hierarchy is arguably based on the successful domination of yeast), does multi-culti sweets AND savories, and could get a willing participant out of a mac-n-cheese rut quicker than Mark Bittman can warm up.
Downes' headlong energy and Evans' encapsulated charms were downright inspiring. So without further ado, I present to you my Twitcipe debut*:
MentaikoPasta: Boil 1srving WWspghti&7-min egg. Blanch 1hndful grnbeans(cut1"). Slice egg(1/4s)&toss all w/1pckt sauce +slicedscallion&nori.
Oh c’mon. Don’t act all surprised. OF COURSE it’s going to have a key ingredient that most of you will find narsty—some of you because mentaiko = pollock/cod roe, others because it’s processed convenience food, and still others because it's Japanese convenience food (hooray, Kewpie!), and therefore uber-unlocal. All of you can suck it.
I love mentaiko and tarako in their raw, unadulterated forms...which tend to spoil before I can finish them. Squeeze-packets of shelf-stable stuff is what I like to keep around for rainy days. If you want the genuine article, here's a legit recipe from the far classier Chubby Hubby.
While I may lack the understated grace and worldliness of Ms. Evans, I do not lack a nutritive, unami-rich dindin. Cheers!
*Nope, I don’t have a Twitter account. I just thought this would be funsies**.
**You know what else is funsies? Watching Maureen "Snarkypants" Dowd get TAKEN DOWN while trying to takedown the founders of Twitter. This made my day: