Vagabond Cookbook

The best you ate on vacation? Make it at home tonight.

Sautéed shrimp, broccoli couscous, vadouvan aioli, shaved cauliflower

Vadouvan aioli and why comedian Eddie Griffin is a secret genius

Let me be the first to say it (or at least the first this century). Eddie Griffin is completely right. Say wha’?! Now, maybe Ed wasn’t the funniest comic of his generation. Or the smartest. Or the most original. But, if nothing else, he made one vital point crystal clear to all of us – mayonnaise is a little sick. That’s right, mayonnaise! The creamy condiment of depressing office sandwich platters the world over. From Eurotrash french fries to your favourite burger joint’s “secret” sauce, it’s hard to escape the omnipresence of mayo. Way back in 2002, I probably would’ve agreed with the Undercover Brother. At the time, I was new to the world of emulsified salad dressings. Growing up, I hated mayonnaise. When Ma threw a sandwich my way, I demanded only the finest of spreads – Parkay Margarine. Really, I was one step away from loading up my […]

Kou shui ji, ready to eat

Kou shui ji (or, ‘are you a breast man or a leg man?’)

Call me a creepoid, but Russ Meyer never gets the love he deserves. The King of the Nudies himself. He’s dismissed, jeered, chided as a peddler of mindless smut (as if that’s such a bad thing). Say what you will, but this visionary director of ‘60s B movies made a stack of classics. Vixen! Supervixens. Beyond the Valley of the Ultra-Vixens. You name the flick, he was behind it (at least if it had “vixen” in the title). Not only that, Meyer performed one especially tricky feat. He made chicken seem interesting. Be honest – you know chicken is boring. It’s up there with sitting in traffic and discussing last night’s dreams as a regular ol’ snoozefest. Fry it, grill it, turn it into nuggets – there’s not much you can do to a chicken that hasn’t been done (just ask Subservient Chicken). It’s usually fine, but it’s rarely a […]