Glorious Violence: How to Prepare and Deconstruct 19th Century Poverty Food

Bryan O'Nolan

Bryan O'Nolan is the the most highly paid investigative reporter at Ordinary Times. He lives in New Hampshire. He is available for effusive praise on Twitter. He can be contacted with thoughtfully couched criticism via email. His short story collection Mike Pence & Me is currently available from Amazon.

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7 Responses

  1. Jennifer Worrel says:

    Please let me know where to send my expense report for Ordinary Times!

    I love lobster! I mostly broil tails only in the oven.

    For home boiling though, it cannot be stressed enough: the pot has to be quite large to boil more than one lobster at a time.Report

  2. Merrie Soltis says:

    I miss the old days when you could get the grocery store to throw these suckers in the steamer for you. I can’t remember the last time I saw live lobsters in the fish department. What I DO frequently see are tails. My local Kroger has them on sale for $6 each right now. Poach them and eat as above. Less work (I’m lazy.)Report

  3. Saul Degraw says:

    I know the story as being Maine/New England domestic staff revolting because they were served Lobster so ofte.Report

  4. Most lower-class foods that are now delicacies have this in common: they start will lower-quality ingredients, and then process it in labor-intensive or time-consuming ways to make. Now they’re expensive because we’re paying for the labor. (Think pastrami.)

    But lobsters just have to be boiled and server with butter to be delicious, so I don’t see what changed.Report

  5. Rufus F. says:

    I enjoyed this article quite a bit. However, in the interest of full disclosure, my father is a lobsterman who lives on an island off the coast of Portland, Maine. So, I’m pretty much in the pocket of Big Lobster.Report