Schadenfreude Burrito: Cooking the Books With John Scalzi


Schadenfreude Burrito: Cooking the Books With John Scalzi

It’s burrito month! In the latest episode of Cooking the Books, co-host Fran Wilde and I interview John Scalzi — and talk with him about writing during tough times, the importance of lawn care equipment, and burritos, bacon, and pie.

And we also have a giveaway of a SFWA cookbook and a copy of Robots vs Fairy, in which he has an story: enter below!

a Rafflecopter giveaway

It’s all for Cooking the Books this month, both here and at the extension kitchen over at The Booksmugglers! (check out John’s Booksmugglers Bonus answers!).

This month’s Cooking the Books Podcast, #035: Schadenfreude Burrito – Cooking the Books with John Scalzi contains:

  • Bacon
  • A lot of bacon. Bacon is always there for you.
  • A shout out to this excellent essay by Kayla Whaley (@punkinonwheels on twitter): “The Difference a Meal Makes: On Losing the Ability to Eat Solid Food”
  • The true meaning of Schadenfreude Pie
  • The many foodways of the JoCo Cruise
  • That time Scalzi’s phone started playing “Rock You Like a Hurricane” all on its own.
  • And much more.

Ready? Subscribe to the Podcast here! Or on iTunes! Or click play below:
(and consider supporting us on Patreon!)

Visit additional Cooking the Books content over on the The Booksmugglers!

(thanks as always to our friend Paul Weimer, who helps out with the kitchen cleaning–this time it was lots of sugar sticking to everything!)

Podcast #035: Schadenfreude Burrito – Cooking the Books with John Scalzi

John has obligingly shared with us his recipe for Schadenfreude Pie, discussed during the podcast!

“Let’s face it, schadenfreude is a dark emotion. It deserves a dark pie. Here are your ingredients.”

1 cup dark brown sugar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup (1 stick) butter
1/2 cup semi-sweet chocolate chips or chunks
3 large eggs (I used brown eggs in keeping with the spirit of things, but white eggs are fine)
2 teaspoons cinnamon
1 splash Kahlua or other coffee liqueur
1 graham cracker pie crust (9 or 10 inches). Choose regular or chocolate graham cracker crust according to taste.

Preheat your oven to 375 degrees (Fahrenheit). Melt butter in largish mixing bowl; add in corn syrup, molasses, brown sugar and cinnamon. Mix well. Melt chocolate; fold into existing mixture. Add eggs and Kahlua; mix vigorously until mix has an even consistency. Pour into pie crust (depending on size of crust you may have a little filling mix left over).
Shove into oven, center of middle rack, and bake for about 45 minutes. At 45 minutes, poke pie with butter knife. If butter knife comes out clean, your pie is done; otherwise give it about another five minutes.
Once you take the pie out of the oven, let it set at least 20 minutes before you dig in. It’s really good when still warm, however.
Serving recommendations: small slices (this is an awesomely rich pie) and an ice cold glass of milk to go with it.

John Scalzi writes books, which, considering where you’re reading this, makes perfect sense. He’s best known for writing science fiction, including the New York Times bestseller “Redshirts,” which won the Hugo Award for Best Novel. He also writes non-fiction, on subjects ranging from personal finance to astronomy to film, was the Creative Consultant for the Stargate: Universe television series. He enjoys pie, as should all right thinking people. You can get to his blog by typing the word “Whatever” into Google. No, seriously, try it. You can find him on twitter @scalzi, and elsewhere.

Cooking the Books is a mostly-monthly podcast hosted by Fran Wilde and Aliette de Bodard.

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