Obama’s deal with the GOP exposes two sad truths

President sacrifices key campaign promise for the sake of political expediency.

It is said that a stereotype gains traction because there is within it an element of truth. This week, we appear to have further confirmation of this idea. In the United States, President Barack Obama has agreed to a deal that sees the economically disastrous tax cuts passed under George W Bush extended for another two years, having campaigned against them in 2008. In this one move, Obama has, for a large number of people, demonstrated the truth in two stereotypes.

First, that politicians from all sides of the spectrum will go back on their campaign promises if it suits them politically. Morals be damned; political expediency is king (another recent example of this was when Obama's predecessor said – with a straight face – that he was not in the business of nation-building). Obama is not bowing to public pressure to appear strong in the face of an enemy as Bush did, however. He is caving in to the pressure from rich Republicans who threatened to filibuster tax relief for the middle-class households of America if the tiny minority of millionaires and billionaires did not also get the same treatment.

Which leads us to the second stereotype: the weak Democrat.

The Democratic Party has been infuriating the American left for years because it appears to be utterly unwilling to fight the Republicans on any issue. The GOP is moving further and further to the right side of the political spectrum, which is dragging what should be the centre to the right. Instead of having a right-left divide, the weakness of the Democratic Party has resulted in a far-right/centre-right divide.

The recent health-care legislation battle is a perfect example. Instead of starting from an absolute position (for instance, a single payer system) and compromising from there, the Democrats started from a compromise position and worked right. The result was a watered-down bill, most of which will not go into effect until 2014.

This tax debate was an example of the same idea. Economists overwhelmingly say that the Bush tax cuts were a major force in the explosion of the national deficit, and that their extension (especially to the super-rich) would only aggravate the problem. Obama could have taken this position and run with it. He could have called the GOP's bluff and told it that the super-rich were not getting their cuts extended and allowed them to filibuster. He would then be able to go in front of the American public and lay the blame at the feet of the corporate-friendly (or more corporate-friendly, at least) Republican Party. They would be responsible for a massive tax rise for everyone, because they wanted to help their already obscenely rich friends and contributors. Now, there is even more fuel on the GOP's "It's Obama's fault for the huge deficit" fire.

Obama has given the Republicans the stick with which to beat him. He claimed when announcing the deal that he would fight the Republicans on this issue, and others, over the next two years.

One question that immediately leaps to mind is this: if he went back on his pledge to fix the American tax system now, what reason is there to believe he won't just do it again in 2012 when the new tax cuts expire? By then, he may no longer be the president. Whose fault would that be? Certainly the Republican political machine and the conservative media outlets will claim responsibility, but honestly the blame would rest mostly on Mr Obama's shoulders.

Yes, we can? Prove it.

HEINZ BAUMANN/GALLERY STOCK
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad