Ricotta -- the big lie.

A  young friend of the Cod, noted for Peerless Photoshopping, recently tweeted "find suitable, lucrative, and relevant labor" as a life goal. As far as the Cod is concerned, 2/3 is pretty good. In the process of switching feeds from Bloglines (mourn ya til we join ya, Bloglines!) to the asinine Google Reader, yet another big lie about ricotta surfaced, in the form of yet another "ricotta" receipt that uses whole milk and cheese, instead of whey, which is what ricotta is made out of. The rationale given is that whey is "hard to come by." Not if you have just made mozzarella, it isn't. If you want to make some kind of cottage cheese w/ milk, cream, and vinegar, that's fine, but don't call it "ricotta." The author of this post is probably the kind of person who orders "vodka gimlets," asks for Manhattans made with Maker's Mark, and votes for political candidates who are "tough on crime." Evidently, there is suitable, relevant, if not lucrative, work to be had setting people straight on this. What the hell people. 

Comments

[TSWSarah]

I blame Epicurious for this one. They've been pushing a similar recipe for years.

(However, the MM Manhattan seems to be incredibly common so I've decided to give that one a pass a long time ago.)

[Mr. Sunshine]

But I like Maker's Mark...

:(

I know enough to know that Manhattans are supposed to be made with rye, though.

[Derek]

The author of this post is probably the kind of person who orders "vodka gimlets," asks for Manhattans made with Maker's Mark, and votes for political candidates who are "tough on crime."

Oh...oh my god! The...THE PERFECT THING TO SAY, EVER! *head explodes*

(cf. http://achewood.com/index.php?date=10172007)

[Fesser]

Wow! Thanks for the kind words. I was actually trying to channel Onstad, and his reference to people who would buy salmon at the gas station if you let them.