It’s not a small world after all

Small World ride revamped for bigger passengers. (CalorieLab)

The Small World ride now must accommodate adults who frequently weigh north of 200 pounds, which it often cannot do. Increasingly, overweighted boats get to certain points in the ride and bottom out, becoming stuck in the flume.

The ride monitors attempt to leave empty seats on many boats to compensate for the hefty, but this routinely antagonizes the hundreds of paying customers waiting in line. When a boat does bottom out, a long line of other boats backs up behind it, their passengers slowly going mad from listening to the ride’s theme song.

The ride monitors must then track down the stuck boat and attempt tactfully to help a rider or two to exit at one of the emergency platforms, which the riders in question do not always deal with graciously.

This is emblematic of America on so many levels.

Faux-fin

Fake Shark Fins Made From Pork. (Discovery Channel)

A Japanese company is launching fake shark fins in China, hoping to tap a market as prices for real ones rise amid concerns the species is being hunted to extinction.

Shark fin is considered one of the highest-end delicacies in Chinese cuisine and also fetches high prices in select Japanese restaurants.

Nikko Yuba Seizo Co. a Japanese food-processing company, said it had developed artificial shark fins made out of pork gelatin. Its top executives returned Friday from a two-day trip to China to introduce the products.

We can thank Yao Ming. Though I’ve had fake shark fin, and it wasn’t the same, you know? Just like how quail stomachs are no substitute for bald eagle gizzards.

Food that will kill you

Fast Food Items Highest In Trans Fat – The 88 least healthy foods. (A Calorie Counter)

Keeping in mind just how terrible trans fat is and all of the terrible things it can cause, I have given this the very catchy nickname of “The 88 Fast Food Items Most Likely To Kill You.” When you look over this list with the understanding that you should be eating 0 grams of trans fat per day, you’ll realize that my little nickname really isn’t that much of an overstatement.

Jack-in-the-box, Burger King, White Castle — the usual suspects.

Help support my friend

What are you doing the evening of Sunday, November 11?

Perhaps, if you have some free time and a few bucks to spare, you can make your way over to AudioCinema to attend a benefit for my friend Chad, who was diagnosed this summer with Acute Lymphoblastic Leukemia. There will be music, beverage, food (for purchase — provided by the cafe@AudioCinema), and a raffle. If you’re lucky, you might see yours truly popping and locking to those new-fashioned musical beats all the kids are listening to these days on their Zunes and Packard Bell MP3 devices, while stuffing my face with free-range hot dogs while drinking Zima-and-Grape-Kool-Aid cocktails (aka the “Ryan Seacrest”).

Learn more on this website I set up.

Jim Gaffigan: Great food comedian, or greatest?

Jim Gaffigan is a puffy, pasty comedian from Indiana that has been a mainstay in the comedy club and late night circuit for some time. You might recognize him from his commercial and acting work (he was a regular on That Seventies Show for a few seasons).

While other comedians might inject some aspect of food anecdote into their act — such as Eddie Murphy’s bit on McDonald’s in Raw — few “pepper” (get it?) their routine with the sheer number of sustained food references that Gaffigan “seasons”(!) his act with.

Perhaps it’s his modest, mid-western roots that positions Gaffigan well in this regard. He is the everyman, toiling in the mundane, and thus possesses a unique vantage point from which to wryly sink his teeth (ok, that’s it, I promise) into what you and I consider perfunctory and banal, such as the erstwhile Hot Pocket. This supermarket frozen aisle staple can form the crux of almost one fifth of his act, and it’s Gaffigan’s most famous bit. He’ll randomly interject the trademark commercial jingle (“Hot Pocket!”) and various, contextual permutations therein (“Diarrhea Pocket!”) throughout his astute observations on America’s popular microwaveable stuffed pastry (“There’s a vegetarian hot pocket for those who don’t eat meat but still would like diarrhea”).

Gaffigan reserves much of his derision for his stereotypical American brethren, including the lazy Fat American. He calls us out for the peculiar national holidays that revolve around gorging ourselves, such as Thanksgiving (“Let’s eat too much. But we do that everyday! Let’s do it with people who annoy us.”) and the Fourth of July (“I’m going to eat a burger AND a brat.”). Gaffigan effortlessly alternates between his on-stage persona and that of an incensed audience member having a running imaginary conversation with his/herself, a seeming prude so easily offended by the pasty bumpkin on stage and his incendiary ramblings that he/she would exclaim — with a tone that implies an incredulous case of the vapors — “But I like Hot Pockets, mister! They’re delicious.”

He has a keen ability to effortlessly expand upon the absurdity of the mundane (“Pie can’t compete with cake. Put candles in a cake, it’s a birthday cake; put candles in a pie…and someone’s drunk in the kitchen.”)

The subject of meat is given its just due (“Steak is like the tuxedo of meat…and bologna is the retarded cousin”) and Gaffigan pokes his fun at vegetarians (“I’m not a strict vegetarian, I eat beef and pork. And chicken. But not fish, that’s disgusting.”)

(Vegetarians will brag…)“I haven’t had meat in 5 years.” I haven’t had a banana in month – you don’t see me bragging. I love animals, I just like eating them more. Fun to pet, better to chew.

Jim Gaffigan will be at the Arlene Schnitzer Hall in Portland the evening of Friday, November 2. A second show has been added, so he will be performing twice in one night (7 and 10pm). Ticketmaster won’t allow me to purchase any tickets, so if anybody wants to give me a ticket, or if Mr. Gaffigan himself would like to put me on the guest list in exchange for effusive praise on this blog, I welcome the gesture.

Link: Jim Gaffigan on the Intertubes.

If I had a hammer

Woman fined for hammer fit at Comcast. (Yahoo! News)

Shaw, 75, and her husband, Don, say they had an appointment in August for a Comcast technician to come to their Bristow home to install the company’s heavily advertised Triple Play phone, Internet and cable service.

The Shaws say no one came all day, and the technician who showed up two days later left without finishing the setup. Two days after that, Comcast cut off all their service.

At the Comcast office in Manassas later that day, they waited for a manager for two hours before being told the manager had left for the day, the Shaws say.

Shaw, a churchgoing secretary of the local AARP branch, returned the next Monday — with a hammer.

“I smashed a keyboard, knocked over a monitor … and I went to hit the telephone,” Shaw said. “I figured, ‘Hey, my telephone is screwed up, so is yours.’”

My new hero.

I welcome our pastrami overlords

Full-on congrats are extended to ExtraMSG, THE Portland blog AND taco pioneer, on his and Ken Gordon’s recent soft launch of what will be undoubtedly known as one of if not the best delis on the West coast.

My 1.5 regular readers might recognize eMSG from his comments on this blog, calling me out as an idiot (sometimes without provocation — he likens himself to the supermensch — but mostly because I truly am an idiot). I can’t believe he had that much free time at one point in his life to run his blog and spread his authoritative vision amongst us mortals. I really can’t believe he has time for anything, really. He’s a rare breed.

Good luck guys, though you don’t need it. Things seem gangbusters out of the gate.

I’m including a picture (I stole it from their site, but they need to accept this) of the meatxtravaganza you’d be able to actually eat if you had $13. HOLY SHIT.

This is a lot of meat

I got nothing by which to appreciate loafed meat

It’s National Meatloaf Appreciation Day. All the cool kids are doing cool things, conjuring up loafed meat dishes worthy of praise, like Michelle @Je Mange la Ville, who is doing things with her usual aplomb.

Me, I got nothing. I was dreaming up a layered meatloaf with alternating layers of ground pork and veal with whole cloves of roasted garlic, wild mushroom duxelle, topped with a tomato jam, but I’m moving to a new house and have spent the last 4 weeks up to my butthole in paint and bleach and hammers and kitchen shelf liner.

So I’m trotting out out an old post. Consider it made from “recycled post-consumer and post-industrial waste”. This is for kefta kabobs, which is a form of loafed meat, in this case around a metal skewer.

Happy National Meatloaf Appreciation Day. Now appreciate the fuck out this tired, recycled post, bitches.

Opening-3

I like kebabs. I particularly enjoy the Kefta kebab, which is ground meat formed around a skewer in kebab-like fashion. I like saying the word kefta. It’s one of those words, like película and Kofi Annan, that you never grow tired of saying. I remember when Congress a couple years ago was debating the merits of the Central America Free Trade Agreement, I secretly wished the debate would draw out into a longer, more contentious debate than it had at the time, just because I enjoyed all the talking heads uttering the acronym “CAFTA” (which was close enough for me). Each time I watched the news I’d get hungry.

You can make this with beef or lamb (or beef and lamb) as well. New Seasons sells ground lamb, though keep in mind it is very fatty and will imbue the atmosphere with quite a gamy scent for some time (especially if your hood isn’t all that). My wife was all bothered and stuff, but the deliciousness factor made her harangues worth it.

Kefta Kebab

  • 1 and one-half pounds ground beef or lamb (or both!)
  • 1 bunch chopped fresh Italian parsley, reserve a couple tablespoons (to cook with rice)
  • 2 tablespoons chopped cilantro
  • 1 egg
  • 1/3 cup bread crumbs
  • 3 or 4 garlic cloves, forced through a press
  • 1 white onion, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • Ground pepper
  • Salt to your taste

Meat

Combine everything in a large mixing bowl and mix together with your hands. I like to use long, flat broad metal skewers — mold the meat around the length of the skewer and pat to form an elongated, rectangular patty.

Brown

Heat a grill pan over medium-high and brown skewers on each of the 4 ends, 2 minutes or so each side. Remove and let sit for a few minutes.

You can eat this skewers by themselves. But c’mon, man, don’t be such freak.

Rice Pilaf

  • Olive oil or butter (2 tablespoons)
  • 2 cups basmati rice
  • 2 tablespoons chopped parsley
  • 3 cups chicken broth
  • 1 onion, finely chopped
  • 2 cloves minced garlic
  • 1 chopped tomato
  • Pinch of saffron
  • Salt

Rice

Preheat oven to 325 F. Rinse and soak rice in water for half hour. Drain. Heat oil or butter in a medium saucepan (with a tight fitting lid) over medium heat. Add onions and sweat for a couple minutes, then add garlic, rice and saffron and sautee for a couple minutes. Add tomatoes, salt, and broth. Bring to boil, cover, and place in oven for 20 minutes. Allow the rice to sit on stovetop for 10 minutes, then fluff with a fork.

Sumac Onions

  • 1 white onion, halved and sliced
  • Ground sumac
  • Olive oil

Sautee onions in oil. Hit with sumac when they start to caramelize, and serve over kebabs.

Plated-2

I like to squeeze lemon over the kebab, onions, and rice.

AA Gill is making sense

The pleasure principle. (Times Online)

On language and food writing:

The problem and the skill is not actually in the food, or in having an eye for decor, an ear for the staff, or a nose for the wine list (which I rarely mention, because I don’t drink). It’s in the language.

English, which is so gloriously verbose about so much of life’s gay tapestry, is summarily tongue-tied when it comes to describing food and eating. The reasons are partially cultural. It has never been considered polite to talk about food, partly as there hasn’t ever been much food that you could be polite about. Food and talking about food was something the French did. It’s often pointed out that while the words for farm animals are Anglo-Saxon, their names when they’re cooked are Norman – pork for swine, beef for cattle, mutton for sheep – distinguishing who did the herding and who did the eating.

But then, many of the words that we do have are swaggered in a Pooterish bourgeois snobbery. I can’t write “moist” or “succulent” or “luxuriant” without shivering. Writing about food and the sensation of eating can be as nauseating to read as watching someone eat with their mouth open. So you have to pick your way through the verbiage with care and imagination.

On the nature of criticism:

Finally, people often say: “Seeing as you know so much, why don’t you open a restaurant?” And I think of Brendan Behan’s famous quote: “Critics are like eunuchs in a harem – they know how it’s done, they’ve seen it done every day, but they’re unable to do it themselves.” Like so much of Behan’s work, that’s smart, but not quite right. Critics may well be like eunuchs in a harem who know how it’s done – but having seen it done every day, they just don’t fancy having it done to them.

On the “organic” canard:

Can we just get the organic thing clear? Organic does not mean additive-free; it means some additives and not others. Organic does not mean your food hasn’t been washed with chemicals, frozen or kept fresh with gas, or that it has not been flown around the world. Organic does not necessarily mean it is healthier, or will make you live longer; nor does it mean tastier, fresher, or in some way improved. Organically farmed fish is not necessarily better than wild fish. Organically reared animals didn’t necessarily live a happier life than nonorganic ones – and their death is no less traumatic.

So what does organic actually mean? Buggered if I know. It usually means more expensive. Whatever the original good intentions of the organic movement, their good name has been hijacked by supermarkets, bijoux delicatessens and agri-processors as a value-added designer label. Organic comes with its own basket of aspiration, snobbery, vanity and fear that retailers on tight margins can exploit. And what I mind most about it is that it has reinvigorated the old class distinction in food. There is them that have chemical-rich, force-fed battery dinner and us that have decent, healthy, caring lunch. It is the belief that you can buy not only a clear conscience, but a colon that works like the log flume at Alton Towers.

On durian:

You can tell you’re in the presence of a durian from 20ft. They smell. No, they stink. They have the most exotically complex and psychologically confused life cycle of any vegetable, and rely on fooling carnivores to spread their seed. So they give off the odour of rotting flesh. It’s the scent of corruption, a whiff of the charnel house, a gag from a hot grave. If Stephen King books smelt, they’d smell of durian.

Inside, the flesh is marmoreally slimy, some say silky. Personally, I think it’s like lost babies who have been drowned in baths of whey. The flesh clings to the stones like putrefying muscle. You have to suck and nibble. Few westerners manage that twice.

I love this guy.

Phở Hung

image

There was a time, when I first moved to Portland, that I hit Phở Hung every weekend morning. I lived in SE, and was hungover a lot. The host at the SE Powell location at the time was this Viet-Elvis looking dude, constantly jovial and pretty damn suave is all his post-FOB glory. I’m not sure if he’s still there.

Phở Hung-Powell was good, for the most part. The broth, if a tad greasy on ocassion, was nice and beefy, with a mellow — yet pronounced — spice profile. However, at times, the raw beef Tai was past its prime. The garnish platter was often only sparsely adorned with basil, the lime was just a nub, and the sawleaf herb was nowhere to be seen. But my wife loved (and still does, presumably — she works on SE Powell) their goi cuon chay (I would enjoy the meat-ful versions on occastion. But their nuoc cmam was insipid, though, just water and nuoc man cut with water, sugar, and a few slivered carrots).

When I discovered Phở Oregon, Phở Hung started to lose my visits. The NE Sandy/72nd location (now closed) was closer to my NE home at the time, and was not the same quality as the location on SE Powell. And every 3 months, when I got my wife’s Saturn serviced in Beaverton, I’d always hit the Phở Hung in Beaverton. I had three consecutive Phở meals here that bordered on laughable. The broth was swimming in grease. Large, tepid, brown discs of beef round were weathered by freezer burnt edges, and imparted a mouthfeel like shoe leather. And I’ve also visited the SE 82nd location, and the broth tasted like it could have come out of a can.

Phở Hung as a concept had become too inconsistent to earn my continued patronage.

So it was with slight suprise when I recently have a very good bowl of phở (and goi cuon) at Phở Hung. I found myself in Beaverton one morning, as my wife still drives a Saturn, and hiked down SW Canyon1 for a quick breakfast.

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Goi cuon. A tight roll, fresh, and the meat was not-off tasting. A decent roll, but somewhat small.

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But as the upskirt shot shows, it does not have much in the way of greens/herbs, outside of lettuce. This makes baby Uncle Ho cry.

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Their nuoc cham is pedestrian. It needs generous doses of garlic chili sauce (conveniently in the condiment tray) to bring it up to snuff.

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The garnish platter isn’t the most generous, but this was fresh. 3 slivers of jalapeno doesn’t cut it, as these are tame northwestern peppers. No saw leaf herb, aka culantro aka “ngo gai” (Vietnamese), though you can ask if they have it in-house. Pretend like you’re yelling, “yo guy!” except put an “N” in front (“n-yo guy!”). And you have to yell. It’s the preferred method of communicating with non-English speaking peoples, including the elderly2.

image

The soup, in this case phở tai chin, or soup with raw round and braised brisket. As you can see, the tai was truly rare, with only a brief scorch of hot broth used to cook the meat (just as it should be).

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The brisket “chin”. The phở today was very good. I was pleasantly surprised. The broth was on the mark. The meats were tender, the chin here rivaled the last Phở Oregon visit (Sandy location) and was better than the last bowl I had at the Phở Oregon-82nd location.

When the Saturn needs to be serviced in 3 months (or 3,000 miles – whatever comes first), I’ll be back for another bowl.

Phở Hung

13227 SW Canyon Rd # B
Beaverton, OR 97005
(503) 626-2888

Footnotes

1 People on this road seem to regard pedestrians as meritless, contemptible beings that contribute little to society.

2 Apparently this works both directions. I don’t speak Vietnamese, and my mother has determined the only why she can communicate with me in English is by TALKING VERY LOUD. But I’ve heard her talk (in Vietnamese) on the phone — with her friends — and she tends to elucidate similarly by TALKING VERY LOUD AT ONE CONSTANT, SUSTAINED, NEAR-YELL. I’m not sure if her friends on the other end of the line are constantly startled by my mother’s pitch, or if this is just a commonly accepted phenomenom in her culture. So maybe it really is a) the Vietnamese people, or b) just my mom’s family. I suspect b), as I met my mom’s friends and they tend to be soft-spoken, but when I call my Aunt’s house and ask a question she responds in a such cacophony that you’d think you’re listening to an elephant choke on an entire pineapple.

Breakfast bomb

60 grams of fat for breakfast! (CNN)

The people who brought you the Monster Thickburger and the 1,100-calorie salad are at it again — this time for breakfast.

“We don’t try to hide what these are,” a Hardee’s spokesman said of the 920-calorie breakfast burrito.

Hardee’s on Monday rolled out its new Country Breakfast Burrito — two egg omelets filled with bacon, sausage, diced ham, cheddar cheese, hash browns and sausage gravy, all wrapped inside a flour tortilla. The burrito contains 920 calories and 60 grams of fat.

The Center for Science in the Public Interest, a Washington-based advocate for nutrition and health, has called the Hardee’s line of Thickburgers “food porn.”

The group’s senior nutritionist, Jayne Hurley, said Monday that the burrito was “another lousy invention by a fast-food company.”

I was going to dismiss this as yet another lousy gimmick, but that bureaucratic advocacy lady had to classify it as “food porn” and now I want it real bad.

A totally non-double entendre recipe

Larry Craig, God bless him, is not only a wide stance restroom stall pioneer, but also an aspiring gourmand.

Super Tuber is a great snack that uses one of my favorite vegetables: The Idaho Potato. Of course, I suppose any type of potato could be used, but I cannot guarantee that a Super Tuber made with anything but a true Idaho potato would taste as good. Sincerely, Larry E. Craig, United States Senator

Super Tuber

  • 1 hot dog, cook’s choice
  • 1 Idaho baking potato, 7 to 10 ounces
  • Mustard for dipping, any style
  • Other condiments as desired such as cheese sauce, sour cream, chili, chives, bacon pieces or black olives.

Wash and dry potato. Rub with shortening or butter. With an apple corer or small knife, core out the potato center (end to end). Push hot dog through the center. Bake until potato is cooked through.

The emphasis and strongly bolded instructions above are entirely the work of this blog’s editor.

Sometimes life really is so very awesome that it really does make you wonder if there’s an excellent plan devised by Yahweh or Jesus or Vishnu or Odin or the pagan gods or something.

Now that you mention it, this schwag beer gave me a hangover…

Eat your food, get your money back. (Reuters)

Norwegian food retailer Coop launched a new guarantee for its produce on Monday: “If you did not like the food, you will get your money back – no questions asked.”

Coop, a consumer-owned cooperative and second biggest food chain in Norway, said competition among retailers was so fierce that in order to win new clients it had to become more creative.

“We trust the customers, if they say they are not pleased with something, we do not ask any questions,” Coop spokesman Vidar Ullenroed told Reuters.

“We will refund the whole amount,” Ullenroed told top-selling tabloid VG, adding that there did not have to be anything wrong with the product to get cash back.

Food bloggers etc.

The Price of a Four-Star Rating. (Wall Street Journal)

As online food sites become increasingly influential in the restaurant business, chefs and owners are plying bloggers with free meals to get good write-ups. Some are also posting favorable reviews about themselves on popular Web sites or becoming Internet scribes.

Among those using the tactics are some of the biggest names in the business. Terrance Brennan, co-owner and chef of New York’s Artisanal Bistro and Picholine, hosted a cheese class for bloggers last year, waiving the usual $75-a-person fee. Bill Telepan, chef and co-owner of Telepan in New York, donated a $200, four-course meal to one influential blogger’s online contest. And in Washington, the Park Hyatt’s Blue Duck Tavern says it invited a customer back for a free Father’s Day meal after she posted a negative comment on the Washington Post’s Web site. (In a follow-up post, the diner wrote, “We will definitely return to Blue Duck Tavern,” not mentioning that she had been invited free.)

Food bloggers are so annoying.

Portland food blogs proliferate

As much as I hate the term, the Portland food “blogosphere” continues to expand in scope.

Cavemental

Sometimes eating a large, carbo-centric meal — right when you get home — and then sitting on a couch with a laptop is not healthy.

For instance, I was too logy on a recent evening to take any decisive action when I suddenly found myself assaulted by a TV show. At one point it was simply piddling background noise to be safely ignored. I thought it was a commercial. Just a long commercial, and, after a while, one that had overstayed its welcome. It wasn’t until after five minutes I realized that this was actually a show.

The show in question is called “Cavemen”. It is part of ABC’s bold Fall lineup, and it exists as a potent reminder of what a horrible existence we humans lead on this earth.

If you’re at all familiar with what passes for popular culture in our society — and I consider myself somewhat versed in television, if only tangentially at times — you might be aware of the Geico advertistments which feature actual cavemen as the agents provocateur.

The general premise for the television show mirrors that in the commercial. It is all piled mercilessly upon the schtick that Neanderthals (or a similar biped from the more hunched, left end of the evolutionary diagram) have stopped evolving in any demonstrative fashion and have existed simultaneously (presumably) for hundreds of thousands of years alongside Cro-magnon man. And like us modern sapiens, these cavemen — despite their genetic predispositions for fashioning basalt spearheads and discovering fire — suffer from the prosaic angst we humans have consensually owned as our lifelong affliction.

In the commercial, these hombres erectus wax pathetic to unfeeling psychologists, explore frustratingly complex inter-personal relationships, and debate meta-physical reality in all its confusing glory. The 30-minute show provides this same launch platform for caveman ennui (sans a conventional laugh track).

It really is astonishing, the gall of ABC, to even consider showcasing this tripe. Do they expect the hoi polloi to swallow such a wildly unreasonable concept: a commercial that has shed its cocoon to emerge as a prime-time butterfly? Does ABC honestly believes this transaction is transparently on the up-and-up, that we are so gullible, so starved for self-referential Splendatainment that we’ll gladly line up to be force fed like a foi gras goose?

The idea is laughable at face value. Yet there it was, on television. In prime time, nonetheless. The synopsis of the debut episode is thus: one of the cavemen, I dunno, “Robert(?)”, who happens to be roommates with two other cavemen (let’s call them “Phil” and “Fred”1), is convinced that the hot, blonde, female sapien action he’s been getting is illusory.

Robert is wracked with the same self-doubt and confidence issues that is so endemic to us all. He is convinced his girlfriend is ashamed to admit to her friends that she is getting porked by some guy with as much hair on his knuckles as on his back (which is a lot, for the record). However, once he confronts her — while she is enjoying drinks with her friends — at some trendy watering trough, he ultimately finds his fears have been unjustified.

Prior to this singular, episode-changing event, the other roommates go on a shopping spree to soften the blow of impending romantic disaster, indulging in crass materialism as a panacea (just like us humans!). However, it is with such boarish levity that Cavemen lowers the discourse. And this exists as the core of show: cavemen, like minorities and teenage Goths, are misunderstood. They may look different, and technically be another species (as one caveman tells his roommate, “keep your penis in your genus”), but underneath that primordial hypodermis lies the same vulnerable, quivering core of uncertainty, a fleeting, shallow and crass individual preoccupied with Pinkberry and fair trade coffee.

The very real societal maladies of over-generalization and false stereotypes are simply swept aside in favor of a running gag. It is hard to imagine how this can be kept up for the average length of an SNL skit, much less an entire broadcast network season.

The Cavemen environs are quintessential L.A. in all its wondrous self-indulgence. The roommates — despite being underemployed — live somewhat luxuriously in a well-appointed apartment replete with the latest modular IKEA wall units and kitchen systems. They have gym memberships, where they twiddle away the desperate details of their painful lives while walking on treadmills. All the chicks are generically hot, vacuous model types. The writers of the show are letting you into their world. They constantly sift through the detritus and present polished nuggets of pop cultural aphorisms that simultaneously denigrate and exhalt modernity.

I imagine they are a sick breed, these writers, wickedly smart and capable of absorbing trivial knowledge like a sheet of Bounty (the “quicker picker-upper”), yet with a healthy predilection for the absurd. While you or I or any other aging doofus is pefectly satisfied with indulging our camp fetish by bowling on Rock’n'Bowl night and drinking domestic beer by the pitcher, this is the sort of freak whose idea of getting his ironic rocks off is getting blown by a transgender high-rent call girl while a repeat of Family Guy plays on the hotel television, all the while texting his girlfriend on his iPhone AND watching some midget fist a dog on RedTube.

Cavemen is a paean to our drive-through society, encapsulating everything it stands for but at the same time saying nothing at all. After we willingly suspend our disbelief that modern day humanoids actually do exist (and shop at Abercrombie & Fitch), the viewer is presented with additional logical fallacies that on the surface seem to spark intellectual curiosity, yet fail to deliver satisfactorily. For instance, the fact that Neanderthals do exist appears to validate the core tenets evolutionary theory, and that they are consumed with consumerism and suffer the trappings of modern human culture and discourse speaks somewhat to Social Darwinism.

However, the opposite argument can be made; Neanderthals and Cro-magnons exist together because that is exactly how the Intelligent Designer created them 6,000+ years ago. God in this case allowed Neanderthals, unlike the dinosaurs, to continue existing. Albeit, he put them in cashmere V-neck sweater vests. It’s all part of the plan.

This sort of maddening dichotomy acts as a governor, keeping the show from driving too fast. This parallels our existence here in America, where a President can veto a $5 billion bill that extends healthcare for children, dismissing it as impractically expensive, yet go before Congress and demand an additional $150 billion to fund some wayward nation-building wet dream half a world away. With a straight face.

Then it struck me. Cavemen is an intentionally evil work of madcap satire. It is a carefully crafted alternate universe, a Kafka-ish dream state, one whose narrative constructs a meta-reality so insanely ludicrious that it defies the imagination. It mines territory heretofore unexplored by previous entries to the genre (e.g. the movie Encino Man, which existed mostly to capitalize on the brief supernova-like existence that was the career of Pauly Shore). The bulldada absurdity is viscerally poignant, so real and material you can smell it. It’s akin to screening David Lynch’s The Elephant Man in a convalescent home for a bevy of unwitting octogenarians, after dosing them with peyote and Dulcolax.

Cavemen is essentially a 30-minute malapropism built around a loosely constructed plot. The plot doesn’t matter. It doesn’t need to. It only exists as a greaser, a non-stick lube that allows a light, crispy, trans-fat-free breading to easily separate from the surface.

Cavemen reminds us of our shallow, empty and mindless pursuits of pomp and artifice2. And for this alone, it is eminently qualified as fantastically lurid agit-prop that happens to use the premise of two hairy knuckle draggers playing Nintendo Wii as its delivery vehicle.

Then the following sitcom came on with four guys3 who carpool to work together AND IT WAS THE SAME EXACT SHOW.

Cavemen

Tuesday nights, 8/7 Central
ABC

Footnotes

1These are not really the cavemen’s names, but they might as well be.

2 Also, it reminds us of how all men just want to get laid.

3 One of these guys was the fat kid from Stand by Me, who is the latest beneficiary of Rebecca Romjin’s incessant proclivity to marry down.

Real Deal Holyfield

Strange but true: Evander Holyfield releases Real Deal Grill. (Engadget)

Truth really is stranger than fiction: not only has one former heavyweight champion managed to make a lucrative post-boxing career hawking electric cooking appliances, but now yet another former champ is throwing his proverbial apron into the ring with the release of Evander Holyfield’s Real Deal Grill.

No word if it can multi-task by cooking a dozen simultaneous meals for all of your illegitimate children. Also, there’s noted, potential defect in that Mike Tyson might show up and bite off the handle. Buyer beware.