R.I.P., Van Winkle

Counterfeit philosophies have polluted all
of your thoughts.

Karl Marx has got ya by the throat, Henry
Kissinger's got you tied up in knots.

When you gonna wake up,

when you gonna wake up

When you gonna wake up and strengthen the
things that remain?

- "When You Gonna Wake Up?", Bob Dylan, Slow Train Coming

That's the song that came to mind when I read this editorial by Salena Zito. It echoes the sentiments put forth in this editorial from the German newspaper Die Welt, which was just recently emailed to me.

The German editorial was in 2004. Salena's was this week. Same message, still being ignore.

9/11

Theo Van Gogh

Darfur

When ARE we gonna wake up? And will it be too late?

Short

A few thoughts at hour 23 of a 24-hour fast:

There are too damned many food commercials on TV.

Coffee tastes great when you aren't eating, but leaves you edgy.

There are too damned many food commercials on TV.

It's interesting how much we take not only food but eating for granted. The only time I almost slipped up and ate was when I was feeding The Lad and caught myself pooping one of his cashews in my mouth -- I spit it out, but the thing was, I didn't even think before doing it.

There are too damned many food commercials on TV.

TFR asked me if I've been thinking about the troops or my stomach, and I told her both. All day I've used each pang of hunger as a prompt to reflect on what our troops go through for us, like some sort of digestive rosary.

There are too damned many food commercials on TV.

The closer it gets to 24 hours, the more aware I am of my hunger -- exponentially. I can't help but compare this to the feeling soldiers get when they're "short" (close to going home).

There are too damned many food commercials on TV.

In Under Three Hours...

I'll be starting a 24-hour fast. The idea was given to me by Lemon Stand, who participated earlier this year in the Tanker Brothers' Rolling Victory Fast.

The idea is to have everyday Americans spell each other and each fast for one day so that the fast "rolls" indefinitely. It's a symbolic gesture to let the troops know we believe in them and what they're doing for us, that we support them, and that not all Americans side with Cindy Sheehan and her crowd who claim to "support the troops but oppose the war".

So from midnight tonight until midnight tomorrow night, it's nothing for me but tea, black coffee, and water. During that time I'll be reflecting on the sacrifices our troops make for our peace, freedom, and safety. When my tummy rumbles or my mouth waters, I'll compare that minor inconvenience to the danger, the deprivation, and suffering they endure for me and mine.

On the advice of the gang at Tanker Brothers, I went to the Any Soldier website to pick a soldier from an Oregon unit to dedicate my fast to. I chose Staff Sgt. Don Hoxsey. He's an Idahoan serving in an Oregon NG unit. Since I'm from Oregon but spent my childhood in Idaho, that's appropriate.

But I'm also dedicating it to my father, my grandfather, my uncles and cousins who all served in the Army, the Navy, the Marine Corps, and the Air Force. Thank you for doing what I wanted to but couldn't -- representing our family in our country's uniform.

Black Boxing It

OK, so next week is finals week, and that means you should be hearing from me more often, ONCE that hell is over.

This week we have practical assessment finals. In Cooking Theory, that means performing specific taskes and cooking a preset meal. In Concepts of Tastes & Flavours, it's a bit more fun -- and challenging -- a Black Box, which means a bunch of product is put in front of us and we have to decide how to cook it. Today was prep day in both classes, tomorrow we cook & plate.

Here's my and my partner's menu for Tastes & Flavours:

Appetizer:
Mushroom caps stuffed with Kalamata & Anchovy Tapenade

Main Course:
Aerleon Chicken Breast marinated in olive oil & Mediterranean spices
New Potatoes sauteed with bell peppers & onions
Blanched asparagus in white wine vinaigrette

Wine:
Chardonnay

"O" Yeah!

Pac-10 Champs, Baybee! Take me to the Dance!

Musical Geography Question of the Day

In what city would you find a few red lights and a few old beds?

God is in His Heaven

And all is right with the World:

You Are 0% NYC

At best, you're a tourist. At worst, you're a poseur.

How NYC Are You?

There's a reason I choose to live west of the Cascades.

A tip of the toque to The Llama Butchers.

Musical Geography Trivia Question of the Day

If she has a cherry ice cream smile, where does she dance?

Just Remember...

Only white people are racist.

Thought for the Day

Some mornings it's just not worth gnawing through the leather straps.

Quote of the Day

"People are more violently opposed to fur than to leather because it's easier to harass rich women than it is motorcycle gangs."

- Bumper Sticker

Come Back

Shane Bobgrrl, Come Back!

Musical Geography Question of the Day

If your car's got an overdrive that just won't stall, what mountain pass are you crossing?

Bullet the Blue Sky

No, not the U2 song.

If you like Bourbon & Coke, I highly recommend this combination instead: Bulleit Bourbon and Blue Sky Natural Cola. Mmmmmmmm...........

Learning Curve

There's a new Barbecue joint in town, it's called the Howling Coyote. That brings to 5 the places I know of in Eugene that make real pit smoked barbecue -- three sit-downs (Howling Coyote, Hole in the Wall, and Papa's Soul Food Kitchen) and two walk-ups (Tony's and this place I saw in passing this week but didn't catch the name of). We've tried three of them: Hole in the Wall is ok, but it's way overpriced and it's a bit on the dry side. Tony's kicks serious smoky ass. H.C. is good food, but the service is lacklustre (I'm surprised to realize that, while I'm committed to being the best chef I can be some day, when I'm a customer, I'm more critical of poor service than of disappointing food), and the meat portions are small for what you pay. Papa's Soul Food Kitchen has an awesome reputation, but so far it's always been closed or SRO when TFR and I have wanted to go. Crowds and a 2-year-old do no mix well. The last place is a mystery.

We ate at H.C. tonight -- TFR had been there, I had not. The food was good -- the Brisket was moist and tender, though the smoke ring was a might thin for my taste, and given that I paid $9.00 for a platter that was served on plastic, I expected a little more than the 4 oz. or so of it I got. TFR's ribs were good -- I'd argue that my Brisket beats theirs, but their ribs beat mine, especially if you like dry style.

But here was the part I found amusing, and revealing regarding the learning curve here in Eugene rtegarding good barbecue. When we got there, they had run out of pulled pork, and before our food arrived the chicken disappeared too. By the time we had finished eating, the ribs and brisket were gone, and they were closing down -- twenty minutes ahead of time. As we were paying the check, a young man walked in, and got huffy when told they were closing. As we walked out the door, we saw a couple getting out of their car. We let them know that they were closed because they were out of meat. It took them a minute to get it... "Didn't they just open for business recently?"

Folks, this is BARBECUE. They smoke this meat for 12-14 hours. As I'm typing this, they're loading in the Boston butts and briskets that will be eaten tomorrow afternoon. They're making estimates NOW about how much business they'll get TOMORROW. It's not like a regular restaurant where they fire the food when you order it. It's being fired now, and tomorrow, when it's gone, it's gone. Just like happened tonight.

I've heard of places in Texas where people will stand in line for an hour or more, and even then be taking their chances -- often they'll get to the front of the line only to be informed that the food is gone. Are you serious about barbecue? Then you get there EARLY. That's the way it's done.

A few people get it -- this is, after all, the destination location of the Great Migration, people have over the generations moved here from all over, and are still arriving, and those people bring with them the cultural knowledge of their place of origin. But Eugene has a lot to learn about Barbecue.

An empty stomach is a small price to pay for knowledge.

Pondering Life's Deeper Mysteries

What ever happened to Love Potions Numbers 1-8?

Musical Geography Question of the Day

From where was a brave young Indian you should remember well?

Musical Geography Question of the Day

Where is there a shadow on the door?

Boy Howdy

A Tip of the Toque to Professor Chaos for this idea. I'm going to try getting back into the swing of blogging by starting a new feature: Sous What?, a semi-regular post in which I will answer some culinary question posed by a reader. Bearing in mind that I'm still a culinary student and not a culinarian yet, let alone an actual chef, some questions will require I do some research before answering. But this weeks question, posed by the aforementioned Professor Chaos, I can answer now:

What's the difference between a marinade with a base of water vs. having a base of oil?

The main differese is that water-based marinades, and their close relatives brines, will dry food, especially red meat, out more than oil-based marinades. This is largely due to the salinity of the marinades (hence the term brine). Fat, which is what oil is, just vegetable fat, preserves moistness. It seems counter-intuitive, but that's how it works, especially with grilling, frying and sauteeing. Add some acid to cut the fat -- red wine, citrus juice, and vinegar being the top three options.

That's not to say that fatless marinades don't have their place. If you plan to use a moist heat cooking method, such as braising or stewing, dryness isn't going to be an issue.

And there are, of course, exceptions to every rule. Slow cooked food is the exception in this case. Alton Brown recommends brining turkey to make it moister. Smoked fish is brined then dried, creating a layer called a pellicle that retains moinsture in the meat. And when I barbecue brisket, I marinate it in a fatless marinade, but one that's fairly low in salt, and it's further mitigated by the way the meat is cooked -- fat cap up, so all that yummy fat melts into the meat. But for leaner cuts of meat, and cooking on a grill or stovetop, I'd go with an oil-based marinade.

CORRECTION:

My Chef Instructor has made it clear to me that brine-based marinades and brines CAN be used on thinner cust od meat, but the amount of time they're used is decreased -- any longer and drying will occur. The general rule of thumb is 1 lb. of salt per gallon of water, which results in a brine of about 20% salinity. This salinity is optimized for penetrating 1/2" of meat per side per hour. That means an inch-thich steak is being penetrated from both sides and needs on 1 hour in the marinade.

Musical Geography Question of the Day

If She's workin' four to twelve at Trucker's World tonight, where are you?