Dude, the president gave in to a girl!

Right-winger condemns Barack Obama for listening to the advice of women on Libya.

The decision to intervene in Libya was reportedly pushed by the "foreign policy Valkyries" of Obama's administration – Hillary Clinton, Samantha Power and Susan Rice. The Valkyries called on President Obama to ignore his doubts, and ignore the advice of the cautious Robert Gates. Careful readers may have noted something about this new breed of liberal hawk: none of them has a penis.

This has caused some consternation among commentators in the US. Writing in the National Review, an enjoyably right-wing magazine in the US, Mark Krikorian spelled out why the intervention had upset him.

Do you think Putin and A-jad and Chavez and the ChiComs are more afraid of Obama now? It was obvious to most of us that Hillary has more, uh, stones than Obama, but to have it confirmed so publicly for less attentive foreign goons means they're that much more likely to try to push us and see how The One responds.

Obama has no balls! But Clinton has. Perhaps that's why Bill played away from home! Hur, hur, hur. Krikorian then launches into the "I'm not sexist but . . ." part of his argument:

Before you send me any burning bras, the problem is not with women leaders – the enemies of the Virgin Queen and the Iron Lady can attest to that. The problem is not even with the president having strong female subordinates. Rather, Obama's pusillanimity has been hugely magnified by the contrast with the women directing his foreign policy and the fact that they nagged him to attack Libya until he gave in.

OK, so Krikorian is fine with women having positions of authority. The problem lies with Obama's spinelessness. Right? Wrong.

Maybe it's unfair and there shouldn't be any difference from having a male secretary of state do the same thing, but there is.

Essentially, his argument is: "Dude, the president gave in . . . to a girl."

According to Krikorian's logic, then, if Obama can be rolled over by a woman, he can be rolled over by anybody. At the next meeting of the G20, Putin will probably give the president a wedgie while Wen Jiabao runs away with his lunch money. So, remember: women, know your limits.

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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