The whole article is a fun read, especially for Simpsons fans, but this section is very much Hacker News-esque:
Then came the issue of how to illustrate the book. Laurel and her agent had been trying to make the project a reality for years, and after talks with Disney Publishing and The Simpsons writers, red tape got in the way of it being an official Simpsons cookbook. So Laurel signed a deal with Adams Media, which had experience in the legalities of unofficial cookbooks (Game of Thrones and Downton Abbey, for example) and helped navigate the project to publication. One of the loopholes was avoiding any imagery from The Simpsons, so Laurel says they had to be “creative” in how they designed it – “not just pictures of Homer drooling”. Using fun illustrations by Priscilla Yuen, a distinctively Simpsons-esque typeface, a colour scheme heavy on the yellow, and photographs by Harper Point that depict some of the most delicious final dishes in all their glory, the book is a loving tribute to the show and Laurel’s dream project. “My voice is very much in there,” she adds, on the benefits of going “unofficial”.
many people erroneously assume this recipe originated in Springfield as the dish looks remarkably similar to a popular meal served at a local chain called Krusty Burger. this couldnt be further from the truth. the dish is actually a delicacy from Albany, NY. Despite its well known tradition upstate however, Steamed Hams are also frequently confused by residents of Utica for another dish, steamed clams.
Albany residents commonly enjoy steamed hams on a clear winter night from their kitchen, during which time the gentle lights of the Aurora Borealis can be observed.
Sure, buddy, I'd be happy to help out! What can I dooo-diddley-doo-diddly-doodly-diddly-doodly-hobbidy-hoobidy-hobbidy-hibbidy-hobbidy-gooble-gobble-gooble-gobble-gabba-gabba-heeeeyyyyyy?
21 comments
[ 3.1 ms ] story [ 64.4 ms ] threadhttps://www.youtube.com/watch?v=PfxabSYFs88
Then came the issue of how to illustrate the book. Laurel and her agent had been trying to make the project a reality for years, and after talks with Disney Publishing and The Simpsons writers, red tape got in the way of it being an official Simpsons cookbook. So Laurel signed a deal with Adams Media, which had experience in the legalities of unofficial cookbooks (Game of Thrones and Downton Abbey, for example) and helped navigate the project to publication. One of the loopholes was avoiding any imagery from The Simpsons, so Laurel says they had to be “creative” in how they designed it – “not just pictures of Homer drooling”. Using fun illustrations by Priscilla Yuen, a distinctively Simpsons-esque typeface, a colour scheme heavy on the yellow, and photographs by Harper Point that depict some of the most delicious final dishes in all their glory, the book is a loving tribute to the show and Laurel’s dream project. “My voice is very much in there,” she adds, on the benefits of going “unofficial”.
Albany residents commonly enjoy steamed hams on a clear winter night from their kitchen, during which time the gentle lights of the Aurora Borealis can be observed.
I was about to say, I’m from Utica and never heard the expression. I guess I was thinking of steamed clams.
https://www.youtube.com/watch?v=04D5VaBl8cg
this site is going to my block list