So this post is going to be an official home base for a legendary apple rum cake recipe. First question is, what variety/-ies of apples? Seems like a mix of Granny Smith and Royal Gala may be the way to go, with adjustments based on increasing/decreasing the Grannies to achieve tartness without pucker.
Well hi "everyone". I was just thinking about therapy. Not about getting some, I'm already doing that. And getting a lot out of it, I think for the first time ever. What I'm saying is that I highly recommend my brain man.
But anyway my not totally interesting point is: seeing a good therapist in action is kind of like a masterclass in conversation. I mean i like to think i'm a decent talker and a sympathetic ear/shoulder, so it's revealing to watch a true professional at work.
And I say watch b/c some of the best moments are watching him plan his next question. He has one look that happens before he's figured out what to say, and then another one for when he is fishing around to see if he knows what he's talking about, and a third one for when he is about to get you to say something incriminating about that you really should have seen coming. In fact we've developed a slight pause for when he's asked me something for which he already knows the answer and for which i am not knowing the answer until it is coming out of my mouth. The whole thing is quite educational.
So in case you're wondering, my issues revolve around certain mortality, miscalibrated ego, imagined responsibility, and a lifelong dedication to a love. How unique of me.
This was something I made while the O'Neills were here, it worked out very comfortingly with a mango-lime salsa, roasted garlic mash and those runner beans. It looks/sounds a little bit fusion-y but I think at least the pork is very close to an actual Surinamese recipe, though the Dijon may be pushing it a little bit.
pork tenderloin with soy, mustard, ginger, habanero.
1/4 cup brown sugar
1/8 cup Dijon mustard
1/8 cup soy sauce
1 medium scallion, chopped fine
1 tbsp grated fresh ginger
2 tbsp minced garlic
1/2 tsp dried thyme
1 to 2 tsp Surinamese piccalilly
1/2 tsp ground allspice
1/8 tsp ground cloves
salt and pepper to taste
4 small pork tenderloins
Combine everything except pork in a saucepan and gently heat until sugar is melted. Pour over pork and marinate for at least 4 hours, or possibly overnight. At dinner time, pour marinade into a saucepan and gently simmer for at least 10 minutes while pork cooks. Bake/broil pork for 10-15 minutes and let rest for 5-10.
I just happened across some old photos and realized with a mild surprise that my reaction to them was almost purely devoid of melancholy, pretty much just pure happy memories. I mean really, this could mean something significant, cause that's pretty fkn uncharacteristic. At least it seems a good direction in which to head, because as we all know Nostalgia Will Waste You. Here's a sample, all circa 1997-1999: above, It Laid In Bed With NyQuil Eyes, location indeterminate but probably NYC; below, normal Atlanta kitchen behavior circa 1997-1999; below that, me obviously harassing my Nan in Phoenix, 1999.
(EDITOR'S NOTE: Ha. So this morning I get a message from Blogger saying that a nine-year-old post of mine has been taken down for copyright infringement. My first thought is naturally WTF, but then quickly...well yes ok it's true I borrowed a few images back in those first weeks of blogging, but I thought I'd eventually mostly given appropriate foto credits.
So then I go look at what post they're talking about and it's the below, a total rant about gross food photography, which, really, is a case where giving a photo credit would've been more ugly and mean-spirited than actually allowing it to remain anonymous.
The photo in question truly is educationally nauseating if you consider its ostensible original purpose, I can only describe it in terms of sick excreted material and bloated viscera. Thus, though I can't figure out why you'd want to claim it as your own...yes it's gone now. But I hope Mars and I are going to both try and draw it by hand later for entertainment purposes and post our results.
Lastly, if you know Mars at all you know that the above photo did not need to be specially taken for this editorial moment, this was snapped last week at the central office with the O'Neill family.)
MOSTLY ORIGINAL POST (AUGUST 2005): I mean this in the nicest way, but...this photo could really only be European, couldn't it? Specifically...yes, German!!!
In other words, the above is not something I'm responsible for having cooked.
We had this fantastic, ghastly book in America called German Home Cooking, or Modern German Cooking, or something of equally nebulously promise, but all of the pictures in it are at least this puke-inducing, both in the presentation and physical consistency of the foods and the morgue/autopsy lighting and styling to which they were subjected. Except that additionally, most of the dishes include things that are actually far grosser than surimi and, uh..."salmon pate" (is what we'll call that puddle of muck) in the photo above. I'm talking about, yes...brains, organs, feet, ears, you name it ("eet ees how you say, vat zee leetle cow seenks viz.")
It was a gift, that book. In that it was given to us. Never did cook out of it much for some reason.
Anyway, before I get to the second spine-tingling installment of Indonesian sandwiches, I have a brief imitation-food-related interruption: what exactly is surimi, and why do I like it. I probably eat it because it reminds me of crab salad, which reminds me of mayonnaise, which who doesn't like to be reminded of. I guess the good news is that it's not too bad for you aside from 4000 artificial flavorings and colorings.
OK so crab salad. Surimi fasolatido? Think solfege, baby...just like you always do.
I could not recommend this grocery budget more. If you really need to save money on groceries, this is the shit. A kilo of coffee at 8 euros = an embarrassing amount of small change if you're down to €0.20 pieces and smaller.
The titular blacknuss refers however not to coffee but to rice. Black rice, "the new brown rice" I believe it was called back in 2010 when we accidentally bought the stuff we have thinking it was glutinous black rice. Why am I interacting with it now you may ask. We're cleaning out our "pantry" in an effort to avoid the complex math of checkout coinage, which means that yes we'll be seeing some esoteric shit like black rice right here any minute now.
Hilarious new grocery budget in place starting yesterday which revolves around paying for all groceries with change from the change box. Boxes. First day was pretty easy b/c there were a few €1 coins, so we bought eggs, potatoes, onions, carrots, cabbage, and canned tomatoes for red sauce, just under €8 if memory serves. Today's purchase was €2.50/500g ground pork. Tomorrow we'll run out of coffee and I'll be looking under the couch.
Yesterday: De Kat, Puccini, Het Schuim, Baba, Mata Hari, Il Mare, and the Doubletree SkyLounge, quite a view and not necessarily as bad a place to hang out as it sounds. Great homemade spicy cocktail nuts made me wonder how the rest of the food was.
Sunday, before I forget: De Engelbewaarder and Bird Thai and surely something after that. Monday, De Prins, Belgique, and dinner at the central office. Tuesday, De Tuin, dinner at the western office, then Ellington downstairs. Wednesday La Perla, etc.
This is an occasionally NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).