Tag: comedy

  • Dems in Soup as Egg Prices Drop

    Editorial Desk

    WASHINGTON: the Institute for Economic Freedom’s (IEF) latest report on consumer pricing shows that egg prices have fallen since January, from $12.99 a dozen to $3.99 per egg, leaving the Democrats scrambling for a new midterm strategy.

    Dr. Richard Spencer (no relation) XIV, the IEF’s Distinguished Fellow for the Study of Post-Malthusian Hygienics described the trends as follows: “our models predict the egg price curve will invert within the year, with prices heading into negative territory. That’s right. The prices for eggs will be below zero by the end of the year.”

    Speaking about the reasons behind this surprising drop, the erudite Dr. Spencer had this to say: “the drop is causally linkable to macroeconomic stimuli underpinned by the quasi-Pigouvian effects of hyper-targeted tariffs on domestic supply polynomials, and the amelioration of deadweight loss subsequent to industrial policy failures of the Biden regime.”

    When asked how the Republican admin’s outreach to the average voter would cover this complex chain of reasoning, Dr. Spencer scoffed and said, “What are they, Democrats? They can just print bumper stickers saying ‘free eggs, free money.’”

    An inversion of the egg pricing curve would be unprecedented since 2008’s financial crisis led to the first unprecedented egg curve inversion in recorded history since the 2002 dot com bubble.

    Despite these unprecedented circumstances, Dr. Spencer assured us in a firm voice that reminded us of our fathers, that there is no need to worry about any white mountains of discarded eggs filling with wrath growing heavy, growing heavy for a harvest. Per the good and handsome doctor, “Our most robust models also predict that these concerns are unfounded. The outlook is sunny.”

    On the beltway, the Democrat messaging strategy around egg prices has had a great fall, and despite all their horses and men, they’re unable to put it back together again. Instead, Dem leadership has deployed deep state proxies from their think tank industrial complex, such as the Media Overview Committee (MOC), which The Washingtonne Post (no relation) recently found to be collaborating with China, Hamas and East Timor.

    Sam Bankman (no relation) from the MOC shares this anecdote in his confused response to the IEF’s hardboiled analysis: “Hurr durr the egg prices have gone up. D’doiiii just go to a f—ing grocery store, hello? Hurrrr there’s an epidemic of bird flu! Duhhhhh most of the shelves are f—ing empty! Durrrrrr.” (edited for clarity.) The Post’s independent fact-checking team found that these debunked reports of rising egg prices and bird flu originate from disinformation networks operated by the Ukrainian government.

    Featured image: Nils Rohwer, 2010


    [Updated 3rd March, 2025: while there is no record of consumers being paid to receive eggs during 2008, the Post’s fact-checker team found that the models employed by the IEF do show negative prices during both 2002 and 2008. Mr. P. Freely of Portland, Maine has been awarded Four Pinocchionos for his failed fact check, and a team has been dispatched to his last known whereabouts.]


    [Updated 4th March, 2025: you can buy the aforementioned bumper stickers at http://www.free-eggs-free-money.com. Enter the code MSGA for a 47% discount]

  • Nativist Samosas

    [JUMP TO RECIPE]

    There’s a shop at the corner of Ryan School Road and Kundanahalli main road in Bengaluru that sells North Indian style samosas with fried chillies and sweet-ish tea begging for a cigarette. When I worked in one of the Bangalore data mines in the 2010s, that shop’s samosas were my substitute for learning to cook. 

    Today, I found myself thinking about that samosa after seeing a theory online about how wheat is an American conspiracy to make Indians fat. Firstly, because samosas are very dependent on wheat but also because if Indians decide to shun wheat as foreign import, that could suggest some very interesting alterations to the samosas. I asked myself: what would it look like to make a samosa that was purely Indian, of ingredients and techniques verifiably originating within the Indian subcontinent? And so, I set out to decolonize the samosa.

    Before we embark on this very important journey, let’s get on the same page about what a samosa is by taking one of these golden tetrahedrons and pulling it apart to investigate. What do we find? A fried casing of maida (milled wheat flour) and ajwain (caraway) holding a mash of aaloo (potatoes) and matar (green peas) spiced with hari mirchi (green chilli peppers), jeera (cumin), dhania (coriander), saunf (fennel), adrak (ginger), heeng (asafoetida), and garam masala (a mix of warm spices.) From a Eurocentric view of food topology, we can now state that a samosa is a spiced-potato-mash-stuffed fried calzone. In the decolonizing spirit, let us invert that gaze and posit that calzones are cheese-stuffed baked samosas.

    Now that we hold the same samosa in our minds, let us return to the task of improving it for the nativist palate. We will first run through the ingredients and exclude the ones ones originating outside the Indian subcontinent (for simplicity, the countries contiguous with modern India, except China)

    1. Potatoes and Chillies: originated in the New World and were introduced in the 16th century by the Portuguese after the Columbian Exchange. Not from here. Denied.
    2. Peas and Caraway: came to India real early (Indus-era early, i.e. ~5000 BC) but originated somewhere in Anatolia. Go back to Turkey.
    3. Maida: wheat came to India from the Levant, also during the Indus era. The process of milling is also ancient, but it’s shockingly hard to find a date on when we started getting the bran out of wheat flour. Probably when Norman Borlaug ensnared Indira Gandhi in his web of international wheat schemes. Basically a Soros conspiracy.
    4. Asafoetida: the deserts of Iran and Afghanistan. Afghanistan might count, given our loosey-goosey definition of Indian subcontinent.
    5. Cumin: originated in the Middle East. Need I say more?
    6. Coriander and fennel: the Mediterranean coastline. Arrivederci, amico. Adio. Güle güle.
    7. Ginger and most spices in garam masala: Southeast Asia. The Chola thalassocracy might nudge this over into acceptability eventually but, for now: selamat tinggal!
    8. The other spices in garam masala: Black pepper, cardamom and (maybe) cinnamon are all from the Indian subcontinent. Desh ki dharti plus solemn tear.

    Now that we’re done with the ingredients. Let’s consider the two key techniques

    1. Stuffed pastry-packet: Given that wheat itself isn’t from the Indian subcontinent, this may not be relevant but I found it interesting that the casing technique and the name itself might not be acceptable to a nativist. Sambusas or a sambusak or qutab (no relation, presumably) probably came from the Middle East, as narrated by Amir Khusro (yes relation, same guy) when he described the Delhi Sultanate’s courtly foods.
    2. Frying: the concept of frying finds first mention fairly early on in Indian history, with Harappan ruins revealing copper frying pans and the Rigveda mentioning many instances of frying. I am not going to even accidentally imply that those two aren’t Indian, because DDoS attacks are no joke.

    The food historian Pushpesh Pant also notes several claims that samosas is actually Indian based on references to a dish called samushak in Sanskrit texts. However, knowing when potatoes came to India, it would be implausible to imagine that the potato-filled samosa is any older than the 16th century. Now, is a samosa with no potatoes in it a samosa at all? The answer is left up to the reader, with apologies to Lalu Prasad Yadav. For bonus comedy, try and guess how many less polite phrases I went through before landing on “implausible.” 

    Given everything we have learned about the nativist samosa, we can now reconstruct a recipe with ingredients and techniques authentic to the Indian subcontinent. Here you go, dear reader, the fruits of our labor:


    Nativist Samosas

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    Calories: 0 kcal per serving

    Serves: you right

    Ingredients

    • 1 tsp nativist garam masala (ground up black pepper, cardamom, cinammon)
    • 1 pinch of asafoetida
    • 4 cups of frying fat (oil, ghee, tallow etc.)
    • Salt to taste

    Steps

    1. Line a plate with a paper napkin
    2. Heat 4 cups frying fat in a heavy bottom pan till it reaches 350F/175C
    3. Add the nativist garam masala (watch for splatters) and salt to taste
    4. Add the asafoetida and immediately go to the next step
    5. Work quickly with a spoon to remove the powder onto the napkin
    6. You can lick the napkin, or scrape off into a serving dish
    7. Bon appetit!