Bill's Baileywick

It’s astonishing how much Americans love the taste of pizza. What’s maybe even more amazing is how many other types of food products try to grab on to pizza’s coat tails.

I think what I like best about Thanksgiving is its inherent simplicity. No one’s expecting shiny wrapped presents. Nobody’s likely to blow a finger off with a firecracker or step on a hard boiled egg. No one’s expected to don a silly costume on this day.

Food Channel Chef Dennis Pitchford took turns taking the stage this weekend with the two most recent winners of the FOX network’s “Hell’s Kitchen” reality TV competition. He also interviewed the two culinary champs, and had to deal with a relentless fly.

As if soaring gas and food prices aren’t enough to deal with, New Yorkers are now suffering from calorie sticker shock, staring at drive-thru menu boards listing 910 calories for a 1/3 pound thickburger at Hardee’s, and 840 for a Wendy’s Baconator.

Footnote to my earlier blog: Remember the amazing ball girl for the Fresno Grizzlies, the one who scaled the outfield wall as if in a kung fu movie to catch a foul ball? The incredible viral video that got all the hits on youtube? It’s gone mainstream.

Only a few weeks ago August Busch IV said the sale to InBev was not going to happen “on my watch.” Guess he wasn’t watching. I’m guessing Great Grandad Adolphus isn’t so proud anymore.

You may have seen it by now. The video clip of the spectacular catch of a foul ball made by a ball girl for the Fresno Grizzlies baseball team? She scales the wall with Spiderman-like steps, leaps, and makes an unbelievable grab. But of course, I believed.

Grilling today (or so I’m told) means stepping out onto the deck or patio, turning on the gas grill burners, plopping some meat on the grates, and in a few minutes, dinner’s ready. Sounds, um…“efficient.” That ain’t grilling to me.

Comfort foods. Just saying the phrase gives me a bit of comfort. My all-time favorite: mashed potatoes and gravy. Hands down.

21st Century Food Musings from The Food Channel Senior Writer, Bill Bailey.