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The Stew

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By JEFF HOUCK

The Tampa Tribune

Published: June 25, 2008

TASTES JUST LIKE CHICKEN

Kathleen Flinn, author of the book "The Sharper Your Knife, the Less You Cry" and part-time Anna Maria Island resident, is a member of the food writer's portion of the International Association of Culinary Professionals. That makes her privy to new books coming out. She says a recent notification caught her attention.

"It was a postcard for a new book titled 'Human Cuisine,' an anthology of works about cannibalism edited by Ken Albala and Gary Allen," Flinn wrote on her blog at KathleenFlinn.blogspot.com.

The card Flinn got describes the book thusly:

"The stories, essays, poetry and drama (not to mention recipes) in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching, but always interesting -- once you get past the gag reflex." (Italics are theirs.)

Flinn shared with me that she, too, had always wanted to do a cannibalism anthology. I then told her about my idea for a bulimic restaurant review column called "Worth Keeping Down." Patterned in the tasteful mold of Phil Morgan's "Hypochondriac's Corner" column in the Tribune's 4you magazine, of course.

Flinn's blog is also worth a visit to see photos of actress Meryl Streep portraying Julia Child on the Paris set of the movie adaptation of Julia Powell's hit memoir "Julia and Julia." (Flinn was in Paris to speak at the graduation ceremony for Le Cordon Bleu cooking school.) It's startling to see how closely Streep resembles the culinary icon. But then, that's her job.

WHEN WILL THE MADNESS END?

The latest total of doughnuts given away by Dunkin' Donuts after Tampa Bay Rays victories: 102,100.

That's as of Friday, when the team had 43 wins. Dunkin' spokesman Tony Srebnik says it averages out to about 2,400 donuts per victory. At that pace, they could wind up giving away 200,000 free doughnuts if the team wins 90 games.

"Dunkin' is extremely pleased with the level of interest that fans are showing in this partnership, and we wish the Rays continued success in their run toward the playoffs," Srebnik says.

One person who has taken full advantage of the freebies is cyclist and former Tribune reporter Alan Snel, who has promised to bike to as many Dunkin' locations in the Tampa Bay area as possible if the Rays make it to the playoffs.

Snel also devised a starting lineup of doughnuts. You know, if doughnuts could play baseball:

Leadoff - Blueberry cake

Batting Second - Bavarian Creme

In the Third "Hole" - Double Chocolate

Cleanup - Chocolate Glazed

Batting Fifth - Peanut

Sixth Hole - Chocolate Coconut

Seventh - Jelly-filled

Eighth - Black Raspberry

And batting ninth - Old-fashioned plain cake.

I suggested to Al that if he had to pick a designated hitter (for National League dining, of course), he would have to consider the pink iced doughnut with sprinkles. Like the designated hitter, a pinkie with sprinkles seems like an extravagant boutique item.

WAS THIS BURRITO REALLY NECESSARY?

Chipotle Mexican Grill announced plans last week to offer "Le Burrito," a Tour de France-themed "energy burrito" to meet the needs of world-class athletes. I'm not kidding.

NEWS RELEASE HEADLINE YOU COULDN'T MAKE UP

"Fourth of July Margarita Wrestling at Hermosa Beach to benefit breast cancer."

MORE SALTY CORRESPONDENCE

Last week, I included a note from reader Leonie Miller of Tampa, who wrote to say that she had a beef with the amount of salt local restaurants put in their dishes.

I informed her that I lacked spice and condiment usage superpowers that would allow me to regulate such things.

Then I got this note last week from Talana Miller of Brandon, saying she, too, found local restaurant food excessively salty. I was unable to determine whether the two Millers are related or having Miller as a surname makes you more salt-sensitive.

"I am interested in starting a petition for McDonald's and Burger King to Stop Shaking the Salt," the second Miller wrote. "I just cringe when I go there and when the fresh fries come out of the fryer they dump and salt. I order my fries without salt every time. They already have the small packets of salt available for the customer so why do they have that big salt shaker at hand? UUhhhh!!!! Any suggestions or help to get the petition started would be appreciated."

If you're eating fries, I'm not sure salt is your problem, Talana. Also, what is it about a big salt shaker that makes you go, and I quote, "UUhhhh!!!!" Very odd phenomenon.

A confession: There are few food experiences more enjoyable to me than a bag of hot fries with tons of salt on them.

I said it. I'm that easy. So there.

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