Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Saviolo

Saviolo's Journal
Saviolo's Journal
January 11, 2018

I Made the Pizza Cinnamon Rolls from Mario Batalis Sexual Misconduct Apology Letter

*** Please note, this is not my writing ***

Found here:
http://www.everywhereist.com/i-made-the-pizza-cinnamon-rolls-from-mario-batalis-sexual-misconduct-apology-letter/

Last night, I made cinnamon rolls. I’m not a huge fan of cinnamon rolls, per se, but this recipe was included in Mario Batali’s sexual misconduct apology letter, and so I feel compelled to make them. Batali is not the first powerful man to request forgiveness for “inappropriate actions” towards his coworkers and employees. He is not the most high profile, and he is ostensibly not even the worst offender. But he is the only one who included a recipe.

And of course, the glaring question is why? Was his PR team drunk? Is life suddenly a really long, depressing SNL sketch? Do these cinnamon rolls somehow destroy the patriarchy? Does the icing advocate for equal pay?

I figure the only way to answer these questions is to make the damn rolls.

I find myself fluctuating between apathy and anger as I try to follow Batali’s recipe, which is sparse on details. The base of the rolls is pizza dough – Batali notes that you can either buy it, or use his recipe to make your own.

I make my own, because I’m a woman, and for us there are no fucking shortcuts. We spend 25 years working our asses off to be the most qualified Presidential candidate in U.S. history and we get beaten out by a sexual deviant who likely needs to call the front desk for help when he’s trying to order pornos in his hotel room.

Donald Trump is President, so I’m making the goddamn dough by scratch.

I think about the time that I was an intern at a local news station, and assigned to hand out cake while celebrating some milestone (it had to do with the Salt Lake City Winter Olympics.) One of the producers I’d been working with closely walked up to the table.

“Do you want a piece?” I asked.

“Yeah,” he said, looking me up and down. “Oh, you mean of cake? No thanks.” He and another male staff member laughed while I stood, holding a piece of cake in each hand, dumbstruck.

Batali does not specify how tightly to roll the dough. I do so too tightly because fuck everything.

I think I’ve used too much dough.

I think about how the last conversation about compensation I had resulted in someone who made more yearly than I ever will telling me I was holding them “emotionally hostage” and then demanding to know, over and over again why I needed the money.

“Just tell me,” they demanded. “Tell me why you need it.” Over and over until it broke me.

If they are edible, I will eat every single one of these fucking rolls myself.


This is devastatingly sharp writing, and I love it.
January 11, 2018

Buttery Sesame Seed Scones recipe

While he still had his restaurant open, hubby was looking for little nibbles that we could make in advance and serve to customers who came in hungry and had a line in front of them before getting their food. One of the ideas we had was just house-made scones, so we looked up some scones recipes! This is adapted from a sweet scone recipe we found, but he eliminated the sugar and adjusted the recipe a bit, and also added lots of sesame seeds to it to make it a savoury scone instead. It's a similar technique to biscuits, but the fat/flour proportions are different, and there's no egg in the dough itself (though we do use an egg wash at the end).

These are really excellent, light, and flaky. They go well with butter, cheese, and even fruit jams and jellies. If you don't like/have sesame seeds you could probably use poppy seeds on this as well, or maybe even flax seeds or sunflower seeds. It doesn't require the seeds, we love them because they add flavour and texture, but it's all up to you.

January 4, 2018

For fans of the Diablo series

DiabloIII is having a special event that started yesterday and runs until the end of the month called "The Darkening of Tristram"

https://us.battle.net/d3/en/blog/21361560/the-darkening-of-tristram-12-28-2017

From the site:

Your journey begins on the trail of a group of mysterious cultists causing trouble in Sanctuary. As you hunt them down in Adventure Mode, you’ll uncover clues leading to a portal into Tristram’s past, and the terrifying darkness that took hold of the town so many years ago. . . .


Looks like you enter a portal that takes you from the ruined cathedral from DiabloIII back to the original labyrinth of Tristram from Diablo, full of retro graphics, loot, and enemies.

I'll be starting a new character!
January 4, 2018

Getting rid of your turkey leftovers - Turkey Soup Recipe

We actually filmed this much closer to making the turkey, but we thought it would make more sense to put it up in the new year, so that the eggnog video could go up before New Years. This is just a super simple and delicious soup made from leftover turkey (from our spatchcocked roasted turkey) and veggies. Of course, it's super easy to customize this recipe with different veggies, hot sauce, Worchestershire, thickened with a roux, adding noodles, whatever you like. This is a basic recipe to add your own flair to!

This is a perfect recipe for keeping warm while this cold front settles in on the Northeast! Hope everyone's staying nice and warm, and also that no one is suffering any major travel disruptions.

Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,280
Latest Discussions»Saviolo's Journal