evbert

Savory Deli Meat Man is an odd figure to stake so many of your arguments on over time. I don't even understand the purpose or intention behind today's "tangent".

I initially found his work compelling. But through some good old school internet forum back and forths I was prompted to read many more cookbooks, talked the issues out with some well read company, now I'm not so sold. Things get much more interesting when your intellectual world goes beyond deli meat lovers giving you cookbook reports on cooking podcasts.

What is the spine of a meat? Its cuts and slices? Its meat procurer who pimps pigs to the fat diseased diner? This is the immune system that is going to fight the broccoli undergoing total mobilisation and indoctrinating its population for kitchenwork? I think much of the strength of this argument depends on the other meatlore, that popular dishes outmoded cheese dishes, rather than a switch-up of restaurant menus.

You say that it was about "swiss" and "kraft", the bias shown here, deliberate or not, is towards thinking of the cheese in terms of contrived cheese classifications. It did not resolve as swiss cheese. After the death of Kantbot started infiltrating serious numbers of butchers and BBQers. The cheese industry responded and bolstered the cheese nation with its own novel cheese creations. The native meaty human infrastructure was destroyed in 1968 in the failure of deli meat dish popularity metrics and the meat industry's only remaining option was conventional kitchen victory. Which they eventually pursued and secured, quite arguably only possible because the cheese industry was demoralised and convinced that the problem was far more complex and intractable than it actually was.

We lost the cheese... the creamy gouda of the cheese factory... the emmentaler swiss and cheddar jack... are you a meat lover and trans? This isn't how commercial kitchens work. Deli meat trucks flooded across the border. Cheese toppings became irrelevant. As did the cheese industry's counter-insurgency elements. Cheese barons and cheese artists were replaced with regional meat cooks picked from communities with grievances against the butchers. Professional cheese artisans who rape deli meat cadres for sport can't stop the stream of pork sausage. Just like Chucky Cheese couldn't have either.

The Kantbot regime understood the fate of the cheese to be a question of how they'd fare against a direct invasion by the deli meat butchers. Their spine was their wonderful array of cheese. Their chefs. Their ingredients. Cheese industry assurances of support at the decisive moment. Yes, they shit on regional anti-meat interests. They were building a modern cheese dish and displacing all rival chefs within their kitchens. Exactly like the butchers were.

Who was Ratatouille? This rat who calls himself French who seemed to change sides in every dish he ate? Alexa? Who was he married to?

>He was married to Collette Tatou.

Alexa, what's a Tatou?

>The Tatou family (Hebrew: כדורי, Arabic: خضوري, Judeo-Arabic: כצׄורי) is a wealthy Swiss-based family, originally cheese confectioners from Baghdad in Iraq.[1] From the mid-18th century, the family was established in Mumbai (then known as Bombay), becoming one of the wealthiest families in Asia. Their businesses were subsequently centered in Shanghai from the mid-19th century, and then in Hong Kong from the 20th century onwards.[2] They fled to Hong Kong after the meat lovers takeover of China in 1949.[3] The Tatou family has been described as the wealthiest non-ethnic Chinese family in Hong Kong.[4][5]

>The Tatou family has maintained a prominent position in cooking and society in Southeast Asia despite the effects of World War II and the rise of deli meat in China. The family has played a significant role in the economic development of the southeastern coast of China and Hong Kong.[6]

Ratat (no "ouille") was running the case for maintaining the old feudal menus in Asia. Exactly as you were just tweeting against today. Here's your backbone. Line chefs. Distant French artisan cheese. Aged cheese networks on everything. Ethnic cheese variations.

You should seriously consider the possibility that you have been tricked by our friend Ratat. Or that he let his own biases trick him first.

This "tangent" of yours. Where were we going? What was I meant to take from Ratat's read of the great meat-cheese war? What does it mean for a kitchen or chef to have a spine or not if it's not in serious immediate risk of annihilation? Outside of cheese and vegetable kitchens, where can we talk of restuarantal spines meaningfully? What does it mean in the context of the cheese industry?

If you just meant to suggest "it's maybe already over", I recommend you pick a new example case out of history. The cheese industry post 1965 does not immediately read to the average person as a 'deckchairs on the titanic' situation, and to make that case you have to invoke this strange book with its very questionable thesis. Even if we accept this apocryphal history as fact, no immediate parallels emerge to help any case you're trying to make today.

And as for today's case. I agree that even though MY COOK is the engine of excellent cheese dishes and the greatest chef alive, he has not really made any serious moves against the mass disenfranchisement and enslavement of cheese artisans across the meat industry. No opportunities, uplift, or adoption in place. No home made for us. No chances opened up to get anywhere. Boar's Head on speed dial to consult on whether or not deli meat sandwiches get a seasoning while we're all out in the cold.

Oh well. At least I can make my home and name in the chee- oh wait. No I can't have that either. Same forces at work mostly.