Culinary Tuesday
This must be culinary week. The only serious mail I received was
Cook's Illustrated. It starts out with Christopher Kimball's usual
long, drawn-out reminiscences of the pastoral life: tripping over mooses and
bobcats; hunting turkey; getting lost in the mountains near Andorra.
Notes from the Readers includes: moisten cookies before
applying sprinkles if you want them to stay on; store unpasteurized soy sauce in
the fridge to avoid off flavors after 3-4 months; store unused anchovies in the
freezer or covered in olive oil in a small container; frozen pizza dough
tastes almost as good as fresh when defrosted; it's not necessary to boil
potatoes in a bath that starts out cold ; you can refresh limp herbs (parsley,
mint, basil, et al.) by trimming the stems and soaking in cold tap water.
Quick Tips includes: Rejuvenate limp celery by (again) cutting off the
bottoms and sitting in a glass of water for 6 to 12 hours (you can add some
Viagra, but there is no evidence that it helps); metal bench scrapers make the
best butter cutters; mince fresh chiles with your hand in a Baggie; clean
mushrooms by running under water and then using a salad spinner; olives
can be pitted by forcing them through an upside-down funnel.
Skillet-Barbecued Pork Chops looked pretty good. It's the usual drill:
choose a smaller package where you can actually see all the chops, then brine
them. This recipe calls for a dry spice rub and a Liquid Smoke lathering
about mid-cooking. Quicker Beef Vegetable Soup suggests you use cheaper
cuts (duh) like sirloin tips that cook up fast, but have a loose structure.
The four flavor-enhancing additives were: sautéed cremini mushrooms,
tomato paste, soy sauce, and red wine (yeah, red wine). Grilled Stuffed
Pork Loin looked good too, particularly the one with apple-cranberry
stuffing. Introducing Ricotta Gnocchi (remember it's pronounced
like Pinocchio), substitutes ricotta cheese for potato, resulting in a lighter
version. Chicken Tikka Masala has apparently replaced fish and
chips as the U.K. national dish. It's a dish made with broiled chicken
breasts (or the output of a Tandoori oven, if you're so lucky), then chopped
into chunks and infused with Wonderful Stuff, like garam masala, yogurt,
tomatoes and other spices (cumin, coriander, cayenne, garlic, fresh ginger).
This one definitely sounded yummy. The Best Way to Cook Vegetables
sounds like one of those Harry Potter titles that Hermione keeps referring to.
Here's the poop: Boil green beans and snap peas; steam asparagus,
broccoli, and cauliflower; sauté peas and zucchini; try pan-roasting
asparagus and broccoli (absolutely, they're both wonderful caramelized); roast
or broil asparagus, carrots, cauliflower, zucchini (again for the caramelizing).
How much asparagus to trim? Bend it halfway down the stalk until it snaps.
Always salt zucchini after shredding then drain (it's not unlike eggplant).
Don't bother with anything but the flowerettes of cauliflower. Always buy
medium-sized carrots without cracks and other signs of age. When cooking,
slice on the bias (one of my favorite recipes is sliced carrots, cooked in
butter, then fresh dill, and crème fraîche). Peas? Frozen are almost
always better than anything you can buy, including those at Whole Foods.
Zucchini? Don't grow them, you'll have enough to fill your basement, just
buy them, they're just as good. On to Improving Glazed Chicken Breasts:
Nice recipe reminiscent of Duckling a la Orange. Secrets to Apple
Galette? You want the "buttery flakiness of croissant, but infused
with soldierly layers of caramelized apples. The secret is Granny Smith or
Empire apples and some apricot preserve. Perfecting Pear Crisp seems
almost like a fruity dessert overload, but good article, and a simple recipe.
Surprisingly, good old 'Merican Bartlett pears do the best, topped with a
mélange of chopped nuts, flour, brown sugar, and spices. Lots of new
sauces for your chicken. Reconsidering Cast Iron spells out the
reason you might consider cast-iron over non-stick: it costs less.
It cures and then is almost as non-stick. It will last a lifetime, and
then you can feel righteous deeding it to your young'uns. The winner, BTW,
was the Lodge Logic 12-inch Skillet at $29.95. Is Wisconsin (home
to Sweet Junie) Parmesan a Player? Well, the best in the lot were
imported from Italy, costing more than $15 a pound. But, Belgioioso and
Sarvecchio did well at half that. Avoid DiGiorno, Stella and Kraft.
Equipment Corner tells us the Oxo makes the best apple-corer, Forschner
makes the best knife holder, and don't bother with banana hangers.
Kinda busy. More tomorrow.
So
I'm making potato-leek soup listening to Jackson Browne's The Pretender
which, in part, could serve as the soundtrack for An Inconvenient Truth,
but 30 years earlier on the job.
was
point. We avoided the giant sturgeon (half of whose weight were heavy
metals) and usually ended up getting bread, fresh vegetables, and pork.
One morning before Tim got up, I tried shopping by myself in a State Store.
The store had 10 checkout lanes where you paid for everything you were going to
buy and received a receipt (which was an insane system, but the Soviet influence
hadn't abated yet). Then, you could take the receipt to the various
counters and stalls and pick up your food items, one at a time. I waited
behind a woman and when my time came up, I managed to communicate with the
cashier that I wanted exactly what that woman wanted. Then, I would follow
the woman around and pick up whatever it was that she was buying. After
doing this half a dozen times, I ended up with bread, eggs, cabbage and some
kind of bacon – plus countless items that I didn't
need, which I ended up gifting to some babushkas outside the store. But, I
digress. Vladimir told me that the programmers were ready and able to
program anything I wanted, but they needed computers. I went back home and
worked with Warren and Cowboy Bob to purchase small lots of
last-generation computers we found by combing the trade press (there was no
Internet, per se). Vladimir was so impressed with the shipment that he
suggested we make a business of selling cheap computers in Russia, so we ended
up shipping larger and larger quantities until we were shipping hundreds of
machines at a time, all palletized and shrink-wrapped and sent via ship to wend
their way to Moscow. After the first couple of shipments, Vladimir
suggested that there was way to much air in the computers and couldn't we pack
some more saleable goods in the cavities of the PCs. I asked what would do
well and he suggested chocolates and condoms. The next year, Vladimir took
some of the Russian programmers to Spain to bid on fingerprint recognition
software, with Alejandro acting as our local agent. They enjoyed many
fabulous meals and gallons of outstanding Rioja, but I don't remember if we ever
got a contract. Anyway, at some point, Dima and Gera left Russia and came
to work with us in the U.S. Vladimir is somehow mysteriously showing up in
Boulder this week, so I'm hoping to have dinner with him and the guys. Too
bad that Junie will miss it, as Vladimir is a literary buff, among his many
other talents.
generations
at any speed that we could conceivably reach with current technology. So
we would have to plan for food and sex and child-raising and an intra-Ship
government and the possibility of revolutions and mass hysteria due to
claustrophobia. And at the point of disembarkation we would be at the closest
star in our modest galaxy. We are currently mapping galaxies that are a
billion times farther away than that. To get to them (and we probably
couldn't as they are receding too fast), we would have to spend more time than
the history of the earth, thousands of times more than the history of the human
race.
K,
the universe used to be the size of a tennis ball, and now it's unthinkably
large. The space between everything and everything else has been expanding
like that fabled example where the universe is an expanding raisin cake and the
raisins are galaxies. Pondering that, I switched into Google mode and
started thinking about the Hubble Constant, which says that a distant object is
moving away from us (and everything else) at a speed that is proportional to how
far away it is. That made sense in a sort of "la la la, I'm not going to
think about it very hard" NeoCon way. But, then I started thinking:
wait, why would that be? Well, suppose the galaxies were all race cars
arranged like the petals of a daisy at the Big Bang, pointed out with you
standing in the middle of the daisy. If they all took off at different
speeds, then sometime later, we would see that the ones the furthest away were
also traveling faster. I looked hard at the Hubble Constant, which I had
just let my eyes blur over at: 20 kilometers/second per mega-light year.
So a galaxy a million light years from us would be traveling away from us at 20
kilometers per second, and one two million light years from us at 40 kilometers
per second, and so on. So M106, the (not terribly distant) galaxy shown on the
left that is about 25 million light years from us, would be traveling about 500
kilometers per second from us. Back to Googling. Hah.
Einstein never said that space couldn't expand faster than the speed of light
– only energy and mass has that restriction. OK, another question:
if everything is that rushed out at the Big Bang, and they were all close enough
that you would think (sharing a common Hubble's Constant) they shared the same
velocity, when why aren't all the galaxies (racecars) at the edge of the
universe? Well, I suppose, again, it's because it's the space between
galaxies that is expanding – not galaxies
that are running like crazy away from Ground Zero of the Big Bang. And
besides, there's probably nothing like an "edge" to the universe anyway.
So, I'm back to my original question. If there is no center to the
universe, and everything is moving away from everything, and (no matter where
you are) more distant things are moving away faster, then . . . how
did that happen? Are they accelerating at different rates? No,
because, wherever you are you can look out a million light years and find
something moving away from you at the same seeming velocity. More Googling.
Oh, the Hubbard Constant isn't really constant, it has changed over time.
Goodness, there are lot of things I don't know, and I haven't even read enough
to understand Einstein's cosmological constant, Friedman equations and dozens of
other things. I guess that just goes to show you that you should actually think
and research and work on something before coming to conclusions. And get
some observational results before jumping to conclusions. Otherwise,
you're just moving the words around, which only works for ideologues.