Spam-pler Platter: Texas BBQ, Bourdain likes ladies who lunch

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• The New Yorker food issue is here: ‘the best Texas BBQ in the world’ is at Snow’s in Lexington, according to Texas Monthly and Calvin Trillin; the rise of extreme beer; carrot soup and religious theory with Prince; a profile of roving food writers Jeffrey Alford and Naomi Duguid; how master bladesmith Bob Kramer earned his knives; and more.
• Spam, ‘the ham that didn’t pass its physical,’ is doing boom business in bust times. N.Y. Times
• A conversation with Olivier Roellinger, the famous French chef at the Relais Gourmand who is giving back his Michelin stars and closing his restaurant. The Daily Beast
• The most powerful chef in the world, Dan Coudreaut, works at McDonald’s: ‘The sad fact is if it doesn’t have the word bacon, ham, or sausage attached, pork doesn’t sell.’ Details
• Anthony Bourdain to Mario Batali: ‘Why would you take a trip through Spain with someone who clearly doesn’t eat?’ (In ‘Spain -– On the Road Again,’ Batali and walking coat-hanger Gwyneth Paltrow travel the country looking for culinary gold.) Short Order dishes about the Bourdain/Batali back-and-forth at the Miami Book Fair International. Via Eater L.A.
• Stealth vegetarian restaurants, like Avanti in Costa Mesa (recently named Best Restaurant Orange County by OC Weekly), are growing on omnivores. Good Food
• Buta no kakuni: Japanese braised pork belly that’s so tender you’ll have trouble slicing it without the meat falling apart. Wandering Chopsticks
• It’s not the holidays until you have that first magical buzz of the season. Beer for Chicks recommends Deschutes 2008 Jubelale. Hoppy Holidays.
• Caroline on Crack samples the fall menu at Ivan Kane’s annoyingly named Café Wa s: coquille Saint Jacques scallops on potato puree and lardoons; crab Napoleon medallions made with heirloom tomatoes, lump crab and avocado; filet au poivre (filet mignon and haricots vert on a brioche with green peppercorn sauce); pot de crème; and chocolate soufflé.