AdamSmith

"I always like discovering new webcomics to read (and keep up with) and one that I was recently introduced to was Rutabaga the Adventure Chef. I can't remember who introduced me to it, but whoever it was thank you! Because this is one webcomic that Ive really enjoyed reading and has a rather unique characters, awesome story lines, and a sense of humor that you probably wont find in too many other places. I had the chance to meet Eric at TCAF and was absolutely thrilled that he has a print collection of this comic that I could take with me to enjoy. Plus it has bonus features! I'm really happy to have the chance to review this comic for y'all "What is an adventure chef you might ask? Well think of your typical hero/warrior that goes out to make a name for himself and encounters magic and adventure and perhaps some good friends and probably bad (or at least edible) food along the way. And youre kinda of on the right track. But with some exceptions. First of all our hero, Rutabaga, is a young chef who wants to explore the world and find all manner of unique creations and concoctions to cook with and make. He'll travel to the deepest parts of the jungle to find mushrooms that only grow on ancient powerful artifacts. He'll make soup out of kings head squash and he'll travel with his trusty companion pot (a walking magical pot of course!) And since Rutabaga is a serious chef he can make a dish out of just about anything. And thats where the second twist comes in to the story as we get to find out just what he can make. Even better we get little recipes to see what hes doing! Granted we cant really follow along, because we dont have access to the same ingredients, butif we did we could cook along with him..." http://www.comicsforge.com/2012/06/rutabaga-adventure-chef/

rutabaga looks like a potato, tastes like ass Mike ate some ass, it tasted like rutabagas. urbandictionary.com

Q: What is the difference between rutabagas and snot? A: Children will eat their snot!

No joke.

Boston is a puzzlement. For a city with such a huge student population, you would think more of them would escort. But no. Whereas in NYC it seems 1 out of every 3 people is for sale. Only thing I can conclude is Boston is like much of the rest of America this way, while NYC is an anomaly here, in this as in much else.

My guess is that it is cultural. I say that because in Boston where I lived for many years that kind of thing is all but impossible to find. On the other hand in Manhattan it is fairly common: You just have to spend enough time cruising straight or mixed bars. While living in NYC I found it rather a lot more than just 'occasionally' available, btw. Not necessarily among guys advertising online, of whom I have no knowledge because I did not look there, but among guys out and about in bars and clubs. Places where I had success in this respect included, for instance, straight dive bars such as the fabled Rudy's, also Holland Bar and Blue Ruin, all on 9th Ave just above or below Port Authority. Also as you might expect some of the bars on the Upper West Side; don't recall the names. I was advised there can also be fair hunting for this kind of thing over in Jersey City, etc., but never investigated that.

With seeds, I would think obvious. Jalapeños at 2500-8000 Scovilles are not much of a test. That would be habaneros (100,000-350,000 Scovilles), which a friend's mama in TX used to pickle. That brought out the flavors but believe me did very little to tame the heat. The friend would bring them back North and we two would have fire-eating contests. Usually a draw -- each of us could eat about two before withdrawing from the field. Pepper rundown: http://www.cayennediane.com/BigListofPeppers/Big-List-of-peppers.html

I eat at least one raw jalapeño every day. Yummy! (1) Yes, eat it raw. (2) Being careful to restrict oral activities for a period thereafter.

ROFL I almost posted exactly that: Expect to gash yourself trying to peel them, and only real way to cut them up is with a hydraulic firewood-splitter!

On the pleasures of staying in French chambres d'hôtes, hilariously contrasted with their counterpart British B&Bs. http://www.telegraph.co.uk/travel/destinations/europe/france/11069348/What-British-b-and-b-owners-can-learn-from-the-French.html

P.S. Part of this is of course conditioned by what few rough foods can be coaxed to grow in the thin layer of gravel and rock that passes for soil in much of the region.

Indeed the key to oven cooking without ensuing agony at the sink. This pic in fact will make a great front-jacket image for my parody volume Guns, Germs, and Foil (author Jared Zircon).

Me too! Hoping he had decided to follow Calum's lead.

A doomed Earth of science fiction may well become a reality Our climate altering activities are hurtling us towards the fictional future of a hot, melting world http://www.theguardian.com/environment/blog/2014/sep/01/doomed-earth-science-fiction-climate-reality

Wouldn't that be closer to 'half-assed'?

Besides having loads more flavor than potatoes, turnips are said by the anti-carb folk to be a lot better on that score as well. It is a little fussy but if you don't like 'em just steamed and buttered, a nice way to fix turnips is to peel and quarter them, then shape the quarters into lozenges (i.e., shaped like large grapes). Blanch til tender, then sauté in butter and a bit of oil til browned. Fit to serve the preacher! That is for purple-top turnips, of course, not rutabagas, which I was scandalized to hear referred to as turnips on first coming to New England. True turnips are a delicate, fairly fast-cooking root compared with rutabaga, which I eventually came to appreciate but long considered scarcely more than a bocce ball masquerading as food.

Because that very often is not what is going on at all. As you well know.

Well, doing those things in an average way.

HAH!

Rub it in! Actually his show of resistance is how he puts it out there.