As I mentioned, during the height of the lunacy I refer to as "Winter Term", I was tagged with a food meme. The basic requirements were that the food be "peasant" food (or the American equivalent), that it be delicious, simple, cheap to make, and not too healthy.
I think the ideal dish would be my mother's fried potatoes. I was blessed with a heritage of poor working class folks on both sides of my family -- my maternal grandmother was a Dustbowl Arkie, her husband a working rancher, sailor, and plant supervisor. My father was a pastor, a sailor, a firefighter, a ranch hand, and grew up the poor son of an alcoholic carpenter/singer/migrant farmer. So I grew up with cooks who new how to really stretch a food dollar, and make very little go very far and taste very good. The following recipe is a reflection of my mother's southern roots and my northwest childhood:
Pan Fried Potato Rounds
2 lb. russet potatoes (here in Ore-Ida country, that can be as 2 or 3 potatoes)
Salt TT (To Taste)
Pepper TT
Onion Powder TT
Garlic Powder TT
Scrub and rinse the potatoes, but do not peel. Slice crossways into 1/4" thick rounds, rinse again.
Fill a 10" cast iron skillet to 1/4" deep with oil, this recipe tastes best if at least some of the oil is replaced with bacon fat. Heat over high heat. Once the oil is hot, lay the potatoes in the oil and cook on high heat, turning occasionally so that all sides get browned and crispy. If you turn them too often, they'll turn mushy. Too seldom and they'll burn. Once the potatoes are golden brown and crispy, reduce the heat to low and cover, cooking 10-15 minutes or until the centers are fork tender. Season to taste with the salt, pepper, onion powder and garlic powder, serve hot.
To this day my mouth waters just THINKING about these potatoes.
In the spirit of this being a meme, I'm tagging Ken at It Comes in Pints, Maximum Leader at Naked Villainy, and Ted at Rocket Jones.
Saturday, March 29, 2008
Monday, March 24, 2008
That Figures
I managed to clear the financial hold and register for classes today, and one of the general requirement classes needed to graduate, First Aid (covers our PE/Health requirement as well as being specifically required for the program) is full. In addition, the Math class I need won't let me register because it says I don't meet the prereq's (I DO TOO!), and I'll bet you anything by the time I clear that up tomorrow, it will be full. I also got a Prereq block on Culinary Leadership (our capstone class), so tomorrow will be spent, like today, at the college -- while on Spring Break.
Oh, and even if I DO get into those classes, my schedule (not 21 credits but only by 3 -- yup, 18 credits) once again precludes any work this term.
Whee.
UPDATE 03/25/08:
Yup, spent all morning and part of the early afternoon on campus getting as much of this mess straightened out as possible. Things went from bad to worse to better....
I managed to get the holds lifted from my Culinary Leadership class and Math class -- they were related, and had to do with the math. I took the placement tests more than a year ago, and usually in that case the school requires a retesting. I git that waived, and added the classes -- though I still have to crash First Aid. At that point I was barely keeping my promise to myself -- I was up to 20 credits. Hey, 20 isn't 21, to be fair. In addition, that meant I had to drop a culinary class to squeeze the general classes in under the maximum, then get clearance next week to re-add the culinary class. Like I said, bad to worse.
Then I went to talk to my academic counselor to double-check on my academic progress, I'd hate to finish this term and find out that I had missed a requirement. Unfortunately, she didn't have my records with her, so I'm going to have to go back to see her. But she did clear me to take 20 credits. Woot, I think, is the term. In the meantime, I also brought up the fact that I attended school at a community college in San Diego in the 1990's, but was under the impression that it was too long ago for the credits to transfer. Not so, said my counselor -- they should indeed. And since I took Geometry, Trig, and Statistics in San Diego, as opposed to the remedial math rewuired for the program, all I had to do was traipse over to testing to take an extra level of the math placement tests, and I was able to drop the Math class I'd just registered for. Furthermore, the 155 and 200 level English classes, as well as that astronomy class, all can be used in lieu of the scinece class I was registered for. DRopping those two classes were a relief on several levels: they accounted for 7 of those 20 credits, which translates into roughly 7 hours less busy stress, $511 of tuition, and Lord only knows how much in books. Overall, things are looking up. I've got my application for graduation filled out and turned in, and am sending off a transcript request to San Diego Community College District tomorrow. Now all I have to do is get the cooperative education paperwork from my boss from last summer, contact the farmers I plan to use for our spring dinner, clean the house, crash First Aid, and I'll be all set next week.
Such a relaxing Spring Break....
Oh, and even if I DO get into those classes, my schedule (not 21 credits but only by 3 -- yup, 18 credits) once again precludes any work this term.
Whee.
UPDATE 03/25/08:
Yup, spent all morning and part of the early afternoon on campus getting as much of this mess straightened out as possible. Things went from bad to worse to better....
I managed to get the holds lifted from my Culinary Leadership class and Math class -- they were related, and had to do with the math. I took the placement tests more than a year ago, and usually in that case the school requires a retesting. I git that waived, and added the classes -- though I still have to crash First Aid. At that point I was barely keeping my promise to myself -- I was up to 20 credits. Hey, 20 isn't 21, to be fair. In addition, that meant I had to drop a culinary class to squeeze the general classes in under the maximum, then get clearance next week to re-add the culinary class. Like I said, bad to worse.
Then I went to talk to my academic counselor to double-check on my academic progress, I'd hate to finish this term and find out that I had missed a requirement. Unfortunately, she didn't have my records with her, so I'm going to have to go back to see her. But she did clear me to take 20 credits. Woot, I think, is the term. In the meantime, I also brought up the fact that I attended school at a community college in San Diego in the 1990's, but was under the impression that it was too long ago for the credits to transfer. Not so, said my counselor -- they should indeed. And since I took Geometry, Trig, and Statistics in San Diego, as opposed to the remedial math rewuired for the program, all I had to do was traipse over to testing to take an extra level of the math placement tests, and I was able to drop the Math class I'd just registered for. Furthermore, the 155 and 200 level English classes, as well as that astronomy class, all can be used in lieu of the scinece class I was registered for. DRopping those two classes were a relief on several levels: they accounted for 7 of those 20 credits, which translates into roughly 7 hours less busy stress, $511 of tuition, and Lord only knows how much in books. Overall, things are looking up. I've got my application for graduation filled out and turned in, and am sending off a transcript request to San Diego Community College District tomorrow. Now all I have to do is get the cooperative education paperwork from my boss from last summer, contact the farmers I plan to use for our spring dinner, clean the house, crash First Aid, and I'll be all set next week.
Such a relaxing Spring Break....
Friday, March 21, 2008
So Far, So Good
Today's the day by which the professors are supposed to post our grades. I've checked online, and so far, 5 of my 7 classes have been posted, and they're all A's.
Update 03/24/08:
Final tally: 6 A's, and a B+. Missed it by that much.
Update 03/24/08:
Final tally: 6 A's, and a B+. Missed it by that much.
Wednesday, March 19, 2008
Five Down, One to Go
Note to self: NO MORE TWENTY-ONE CREDIT TERMS!!!!!
Today I finished off the last of two major projects and five, count them five, final exams. Spring Break officially starts this weekend, but for me, it begins tonight -- such as it is. I'll be spending the week looking for a job for next term, trying to wrangle up the $400 I need to pay off this term before I register for next, and make sure I register for the right classes to graduate in June.
I know I've been really neglectful of my blog this term, and I feel badly -- my readers and the fellow bloggers who link to me have become something like family to me -- it's amazing how close one can feel to people one's never met in person. But between a winter dinner that had me pulling my hair out (the terrine kicked ASS, thank you), a business plan for a fictional restaurant, a menu and prep list and firing schedule for a fake catering event, and countless quizzes, tests, and a field trip all term, I was a bit... swamped.
I'm also aware that I've neglected at least one tag, and at some point I plan to do something about that, though I'd rather take a few days off before doing anything food-related that's also an assignment.
Next term will be interesting. So far I only have 9 credits of required culinary classes, but the general ed requirements I have brings me up to 15, so we'll see. I definitely won't be attending 21 hours -- I may have that many credits, though, but about 6 of those will be Co-op credits for work done in industry.
I hope to blog a bit this break, but next term, no promises.
Today I finished off the last of two major projects and five, count them five, final exams. Spring Break officially starts this weekend, but for me, it begins tonight -- such as it is. I'll be spending the week looking for a job for next term, trying to wrangle up the $400 I need to pay off this term before I register for next, and make sure I register for the right classes to graduate in June.
I know I've been really neglectful of my blog this term, and I feel badly -- my readers and the fellow bloggers who link to me have become something like family to me -- it's amazing how close one can feel to people one's never met in person. But between a winter dinner that had me pulling my hair out (the terrine kicked ASS, thank you), a business plan for a fictional restaurant, a menu and prep list and firing schedule for a fake catering event, and countless quizzes, tests, and a field trip all term, I was a bit... swamped.
I'm also aware that I've neglected at least one tag, and at some point I plan to do something about that, though I'd rather take a few days off before doing anything food-related that's also an assignment.
Next term will be interesting. So far I only have 9 credits of required culinary classes, but the general ed requirements I have brings me up to 15, so we'll see. I definitely won't be attending 21 hours -- I may have that many credits, though, but about 6 of those will be Co-op credits for work done in industry.
I hope to blog a bit this break, but next term, no promises.
Friday, March 07, 2008
Something About Oxen and Goring
A tip of theToque to Tree Hugging Sister at Coalition of the Swilling.
Nancy Pelosi takes her job as Speaker of the House so seriously, she's taken to speaking out of both sides of her mouth.
Well, yes, Ms. Pelosi, Senator McCain WAS instrumental in stopping the Boeing deal. but what you seem to be... forgetting(?)... is that the reason he opposedthe deal was because it was dirty:
Sounds like just the kind of Washington Insider dirt Pelosi wants to reform:
But why is she attacking McCain for doing just what she advocates on her own website? It couldn't be because he's running for president on the ticket of the party she opposes, could it? It couldn't be, as one commenter at the coalition points out, that Boeing's plant is in a region represented by members of her own party, could it?
What a hypocrite.
Nancy Pelosi takes her job as Speaker of the House so seriously, she's taken to speaking out of both sides of her mouth.
The controversy over the Pentagon decision to award a $35bn refuelling tanker
contract to EADS spilled into the presidential race yesterday, when a senior
Democrat suggested that John McCain, the Republican nominee, was responsible for
the deal being "outsourced" to a European company.Nancy Pelosi, the Democratic House speaker, said Boeing had been on course to supply the US Air Force with tankers until Mr McCain "intervened".
"My understanding is that it was on course for Boeing before. I mean, the thought was that it would be a domestic supplier for it," Ms Pelosi told reporters."Senator McCain intervened, and now we have a situation where the contract may be - this work may be outsourced."
Well, yes, Ms. Pelosi, Senator McCain WAS instrumental in stopping the Boeing deal. but what you seem to be... forgetting(?)... is that the reason he opposedthe deal was because it was dirty:
The air force originally chose Boeing to supply it with 100 tankers. But
Congress cancelled the deal after it emerged that Darleen Druyun, a former top
air force acquisitions official, had held illegal job discussions with Boeing
while still negotiating the deal. Ms Druyun admitted boosting the value of the
deal to help Boeing.
Mr McCain has pointed to his aggressive investigation into the Boeing
deal as evidence that he is willing to stand up to powerful corporate
interests.
The tanker scandal claimed the career of former Boeing chief executive
Phil Condit. Ms Druyun and Mike Sears, Boeing's former chief financial officer,
were sent to jail.
Sounds like just the kind of Washington Insider dirt Pelosi wants to reform:
Break the link between legislation and lobbyists by passing lobby reform.
But why is she attacking McCain for doing just what she advocates on her own website? It couldn't be because he's running for president on the ticket of the party she opposes, could it? It couldn't be, as one commenter at the coalition points out, that Boeing's plant is in a region represented by members of her own party, could it?
What a hypocrite.
Quote of the Day
A Tip of the Toque to Salena Zito.
"We have already seen the first campaign ad that John McCain is going to run this year. It just so happens that Hillary Clinton is the one that ran it."
- Dan Schnur, Professor, Political Science, UC Berkeley
Monday, February 25, 2008
Smug Alert
After my last post on the passing of a humble servant of God like Larry Norman, I feel bad bragging, so I'll preface it:
The Pate is still kicking my butt. I'm thoroughly exhausted. I'm having to create an appetizer with over 300 servings, and I'm doing it from the ground up, with very little assistance. I startedf at 11:30 AM, and by 6:30 still had only managged to cook down the apples and puree them and the meat (albeit, around 20 lbs total of the stuff) -- no slicing of the backfat, lining of the molds, no baking runs. Argh. I love charcuterie, but after this I'm sticking to sausage and cured meats. I'm sick of Pate.
And to top it off, that 6:30 finish (including dishes) put me 30 minutes late for my marine biology class, where we had our second of two tests, this one over cnidarians, the various phyla of worms, and mollusks. Here comes the moment of self-congratulation: I still finished faster than half the class.
The Pate is still kicking my butt. I'm thoroughly exhausted. I'm having to create an appetizer with over 300 servings, and I'm doing it from the ground up, with very little assistance. I startedf at 11:30 AM, and by 6:30 still had only managged to cook down the apples and puree them and the meat (albeit, around 20 lbs total of the stuff) -- no slicing of the backfat, lining of the molds, no baking runs. Argh. I love charcuterie, but after this I'm sticking to sausage and cured meats. I'm sick of Pate.
And to top it off, that 6:30 finish (including dishes) put me 30 minutes late for my marine biology class, where we had our second of two tests, this one over cnidarians, the various phyla of worms, and mollusks. Here comes the moment of self-congratulation: I still finished faster than half the class.
Roll Away His Stone
A tip of the toque to my Good Friend the Reverend Doctor:
Resquiat Im Pacem, brother. Thanks to you, the Devil DIDN'T have all the good music.
UPDATE:
Friend (at least that's what I consider him), reader, and commenter Joel eulogizes him better than I could, and there's a great observation by WordGirl in his comments.
The thing about Larry was that he didn't start out to be a "Christian Rocker" -- he was a rock star who found Jesus. His music wasn't "CCM", it was Jesus Rock -- a guy who had found the Lord using the medium he knew best to express his newfound faith. There were a lot of musicians like that in the early days, it wasn't until my generation (the kids wedged between the Boomers and the X'ers) -- raised in the church but still wanting our rock and pop -- came along that we started seeing it go the other way and see church kids make modern music. Unfortunately, something got lost along the way. But if you want to hear some music -- albeit dated, but still good -- that really changed the modern Church, I'd recommend listening to some of the artists from that earlier wave. And the four I would most recommend, with our now passed brother leading the list, would be Larry Norman, Keith Green, Randy Stonehill, and Phil Keaggy.
Larry Norman, 'The Father Of Christian Rock' Passes Away
Monday, February 25, 2008
Source: CMSpin
Larry Norman 4/8/47 - 2/24/08
Larry's amazing amount of dedication and work throughout his life is a
testiment to his love for his Maker. He will be missed but a celebration
of his life can live on through the vast collection of his music. For
those new to Christian music, you owe it to yourself to discover what is the
Larry Norman legacy.Here is a letter posted on http://www.larrynorman.com/ by his brother
Charles detailing the events:
Our friend and my wonderful brother Larry passed away at 2:45 Sunday
morning. Kristin and I were with him, holding his hands and sitting in bed with
him when his heart finally slowed to a stop. We spent this past week laughing,
singing, and praying with him, and all the while he had us taking notes on new
song ideas and instructions on how to continue his ministry and art. Several of
his friends got to come and visit with him in the last couple of weeks and were
a great source of help and friendship to Larry. Ray Sievers, Derek Robertson,
Mike Makinster, Tim and Christine Gilman, Matt and Becky Simmons, Kerry Hopkins,
Allen Fleming and a few more. Thank you guys. Larry appreciated your visits very
much. And he greatly appreciated the thoughts, wishes, support and prayers that
came from all of you Solid Rock friends on a daily basis. Thank you for being
part of his small circle of friends over the years. Yesterday afternoon he knew
he was going to go home to God very soon and he dictated the following message
to you while his friend Allen Fleming typed these words into Larry's
computer:
I feel like a prize in a box of cracker jacks with God's hand reaching
down to pick me up. I have been under medical care for months. My wounds are
getting bigger. I have trouble breathing. I am ready to fly home.My brother
Charles is right, I won't be here much longer. I can't do anything about it. My
heart is too weak. I want to say goodbye to everyone. In the past you have
generously supported me with prayer and finance and we will probably still need
financial help.My plan is to be buried in a simple pine box with some flowers
inside. But still it will be costly because of funeral arrangement,
transportation to the gravesite, entombment, coordination, legal papers etc.
However money is not really what I need, I want to say I love you. I'd like to
push back the darkness with my bravest effort. There will be a funeral posted
here on the website, in case some of you want to attend. We are not sure of the
date when I will die. Goodbye, farewell, we will meet again.Thank you to all of you who were so nice to my brother over the years.Goodbye, farewell, we'll meet again
Somewhere beyond the sky.
I pray that you will stay with God
Goodbye, my friends, goodbye.Larry
Kristin and I will post funeral information in the next day or two. Right now
we're not able to function very well, but the whole family is here... our mother
Margaret, our sisters Nancy and Kristy, Mike Norman and his new wife Tiffany,
and Silver.We miss him beyond words. Thank you for everything.
Peace to you all in Christ,
Charles Norman
Resquiat Im Pacem, brother. Thanks to you, the Devil DIDN'T have all the good music.
UPDATE:
Friend (at least that's what I consider him), reader, and commenter Joel eulogizes him better than I could, and there's a great observation by WordGirl in his comments.
The thing about Larry was that he didn't start out to be a "Christian Rocker" -- he was a rock star who found Jesus. His music wasn't "CCM", it was Jesus Rock -- a guy who had found the Lord using the medium he knew best to express his newfound faith. There were a lot of musicians like that in the early days, it wasn't until my generation (the kids wedged between the Boomers and the X'ers) -- raised in the church but still wanting our rock and pop -- came along that we started seeing it go the other way and see church kids make modern music. Unfortunately, something got lost along the way. But if you want to hear some music -- albeit dated, but still good -- that really changed the modern Church, I'd recommend listening to some of the artists from that earlier wave. And the four I would most recommend, with our now passed brother leading the list, would be Larry Norman, Keith Green, Randy Stonehill, and Phil Keaggy.
Saturday, February 23, 2008
If You Pray...
We got an email from one of TFR's oldest and best friends. I can't go into details, but her husband took a big career-related blow this week. It's a shame, because they're both really good people -- she's definitely a better friend to TFR than I am a husband, and they deserve better news than this.
I know she reads my blog, so to her I say, we're thinking of you, hon, and you're in our prayers.
I'd appreciate prayers and good thoughts for them from the rest of my readers.
I know she reads my blog, so to her I say, we're thinking of you, hon, and you're in our prayers.
I'd appreciate prayers and good thoughts for them from the rest of my readers.
Up For Air
Sorry for the even-worse-than-normal lack of posts lately -- I've wanted to, but we're in the run up to our winter fundraiser (The Classic Cuisine Dinner), and I've been working on developing and fine tuning the dish assigned to me. I'm on the appetizer team, and our dinner is highlighting regions of France. My dish represents Normandy -- it's a Terrine Pate de Canard aux Pommes et Champignons. It's been a frustrating experience -- all three of my dry runs have produced less than satisfactory results. The recipe we started with was for a cold mousseline, not a terrine, and I've had to adapt it -- because my Chef de Parti (and classmate) decided that the actual terrine recipe we had was too complicated and expensive. So we've taken a chicken liver recipe, switched it to a duck liver recipe, converted it to a different cooking style, and added new ingredients, including Calvados and chanterelles -- so much cheaper and simpler than just following a purpose-specific recipe in the first place. Grrrr....
Admittedly, I have made mistakes in the execution of the recipe and its permutations since then, but that just adds to my frustration. The dinner is Thursday, and I start prep work on the final run on Monday. I'll let you know how it goes.
Admittedly, I have made mistakes in the execution of the recipe and its permutations since then, but that just adds to my frustration. The dinner is Thursday, and I start prep work on the final run on Monday. I'll let you know how it goes.
Thursday, February 14, 2008
Pun Fun
Recently in our Restaurant Supervision class, we studied the topic of sexual harassment, and the two main forms of harassment were covered: Quid Pro Quo harassment, which is the offering of employment or advancement in exchange for sexual favors, and Hostile Workplace harassment. But in the professional kitchen, there is a THIRD kind: offering food in exchange for sexual favors. In seafood restaurants, this is known as Squid Pro Quo.
Sunday, January 27, 2008
New Quote of a Lifetime
"I be chef like da-da."
- The Lad
(after three years to the day, at that. No, dammit, I just got some onion in my eyes from cooking. Shut up.)
- The Lad
(after three years to the day, at that. No, dammit, I just got some onion in my eyes from cooking. Shut up.)
Saturday, January 26, 2008
Quote of the Day
A Tip of the Toque to Princess Haiku.
"Everyone is a visionary if you scratch him deep enough. But a Celt is a visionary without scratching."
W.B. Yeats
"Everyone is a visionary if you scratch him deep enough. But a Celt is a visionary without scratching."
W.B. Yeats
Sous What?
Once again, blogging buddy Professor Chaos writes:
doubt I can word this in such a way that you can respond directly in a post (like the last one), but my new cast-iron fetish has led me to a new appreciation of marinades and how they flavor meat/fish/fowl.
So could you do a post about water, oil, vinegar, tomato, etc. based marinades and how they flavor what you cook?
I ask because for beef and pork I usually use (with great results) a half and half mix of A1 and worcestershire, and with chicken I mostly use water-based hot sauce. But tonight I used balsamic dressing on chicken and it worked amazingly well, and the other day I soaked a beef filet in ranch dressing and it came out quite tasty too.
Now I'm marinading an ahi steak in balsamic dressing and a salmon steak in A1 (because it's tomato based -- usually I poach them in a tomato-based soup). My options are many, and these are just guesses at this point as to how they'll ultimately taste.
I guess what I'm asking you to do is give us a metric about the various cuts of beef, pork, chicken, and fish and advice as to which base and herbs/spices/etc. marinades will flavor each variety and cut and how. As with my original challenge in this regard, the more simple the better.
A tall order for sure, but isn't this what you're an expert in? Not an easy post to write, so take your time, and keep it to what a normal person has in the fridge.
Actually, I think YOU worded it fairly well, and I'd be happy to tackle this one.
But first, let me address your gracious but misguided sentiment at the end. I am by no stretch of the imagination an expert. I'm a trained novice, an initiate, if you well, and while brines and cures and marinades are an integral part of two of my passions -- charcuterie and barbecue -- I still have much to learn.
Having said that, I think I can address a few of the good professor's questions:
So could you do a post about water, oil, vinegar, tomato, etc. based marinades and how they flavor what you cook?
I've partially addressed this before, and really dropped the ball on it. So let's ignore that first attempt of mine at explaining brines and marinades. Let's start with a quick course on what is a cure, what is a brine, and what is a marinade?
A cure is a form of dry rub, usually made up mostly of salt and some source of sweeness -- sugar, etc. -- that is applied directly to the meat. Originally, cures, like brines, were intended to help preserve the meat. They're still used for thast purpose in specialty applications, but nowadays their main purpose is to impart flavor.
Now, if instead of rubbing the cure onto the meat being prepared, you mix it with water, you have a brine -- a highly salty liquid in which the meat is submerged for a period of time in order to accomplish the same goals as a cure -- preservation and/or flavoring.
A marinade is closely related to a brine. The main difference is that brines rely mostly on salt and sweet to impart flavor, and marinades rely on acids. The most common acids used are citric acid (from citrus fruit, duh), acetic acid (from vinegars), and wine (the acids present in wine are varied, two of the most common being tannic and tartaric). As the professor mentions, tomato-based liquids can also be used, they have quite a bit of ascorbic acid (vitamin c).
Acids can o a lot of things to the meat when marinating. They impart... wait for it... acidity, which translates to the taste sour. They can also be useful for unlocking flavors in the other ingredients in the marinade. They do NOT, despite popular belief, do much in the way of tenderizing the meat. Maybe a little, because they will denature some of the proteins, but not enough to make tough meat tender -- slow cooking is key for that to happen. But the denaturing will alter the taste and flavor of the meat and how it reacts to cooking.
In fact, the acid can actually cook the meat -- that's what ceviche is -- and can easily overpower it. That's why it's important to regulate how acidic your marinade is. The best way to do this is to dilute it with another, preferrably neutral, liquid -- water and oil being the most common choices.
So which to use?
Well, a general rule of thumb is to use oil-based marinades with lean, easily dried-out cuts of meat, such as white fishes and lean beef like filet mignon. Be careful using them on already fatty meats such as cap-on brisket, salmon, etc., which are best with water-based marinades. Pork and chicken tend to be versatile, and can take either.
As for what flavors to use, the same rules apply to marinades as do to any other methods of flavoring, like sauces and even rubs -- it all depends on how flavorful the meat is to begin with. If it has a delicate flavor, like most fish, go with subtle flavorings. More flavorful, stronger-tasting meat like game or lanb or mutton, go with stronger, bolder-flavored herbs and spices. With beef, it depends on the cut and what your goal is. Remember that the more tender the meat, the less flavorful, and the tougher the meat, the more flavorful. If you have a filet mignon, for instance, you're not going to want to overpower it -- rub it with olive oil, salt and pepper, and grill it -- let Mallard do his stuff. Brisket? Go to town -- it's very flavorful, and it lends itself well to lots of spices. Once again, pork and chicken are your workhorses -- they lend themselves well to either approach, depending on what you want to showcase. This is especially true of chicken, which has little flavor on its own, and makes a great "blank canvas". If you want to get fancier, go find some good ethnic cookbooks, and experiment with some spices. The other day I made a great Spanish dish called Pinchitos Morunos, cubed meat marinated in paprika, cumin, coriander, lemon juice and olive oil -- simple, delicious.
I hope that was simple enough without being too vague.
doubt I can word this in such a way that you can respond directly in a post (like the last one), but my new cast-iron fetish has led me to a new appreciation of marinades and how they flavor meat/fish/fowl.
So could you do a post about water, oil, vinegar, tomato, etc. based marinades and how they flavor what you cook?
I ask because for beef and pork I usually use (with great results) a half and half mix of A1 and worcestershire, and with chicken I mostly use water-based hot sauce. But tonight I used balsamic dressing on chicken and it worked amazingly well, and the other day I soaked a beef filet in ranch dressing and it came out quite tasty too.
Now I'm marinading an ahi steak in balsamic dressing and a salmon steak in A1 (because it's tomato based -- usually I poach them in a tomato-based soup). My options are many, and these are just guesses at this point as to how they'll ultimately taste.
I guess what I'm asking you to do is give us a metric about the various cuts of beef, pork, chicken, and fish and advice as to which base and herbs/spices/etc. marinades will flavor each variety and cut and how. As with my original challenge in this regard, the more simple the better.
A tall order for sure, but isn't this what you're an expert in? Not an easy post to write, so take your time, and keep it to what a normal person has in the fridge.
Actually, I think YOU worded it fairly well, and I'd be happy to tackle this one.
But first, let me address your gracious but misguided sentiment at the end. I am by no stretch of the imagination an expert. I'm a trained novice, an initiate, if you well, and while brines and cures and marinades are an integral part of two of my passions -- charcuterie and barbecue -- I still have much to learn.
Having said that, I think I can address a few of the good professor's questions:
So could you do a post about water, oil, vinegar, tomato, etc. based marinades and how they flavor what you cook?
I've partially addressed this before, and really dropped the ball on it. So let's ignore that first attempt of mine at explaining brines and marinades. Let's start with a quick course on what is a cure, what is a brine, and what is a marinade?
A cure is a form of dry rub, usually made up mostly of salt and some source of sweeness -- sugar, etc. -- that is applied directly to the meat. Originally, cures, like brines, were intended to help preserve the meat. They're still used for thast purpose in specialty applications, but nowadays their main purpose is to impart flavor.
Now, if instead of rubbing the cure onto the meat being prepared, you mix it with water, you have a brine -- a highly salty liquid in which the meat is submerged for a period of time in order to accomplish the same goals as a cure -- preservation and/or flavoring.
A marinade is closely related to a brine. The main difference is that brines rely mostly on salt and sweet to impart flavor, and marinades rely on acids. The most common acids used are citric acid (from citrus fruit, duh), acetic acid (from vinegars), and wine (the acids present in wine are varied, two of the most common being tannic and tartaric). As the professor mentions, tomato-based liquids can also be used, they have quite a bit of ascorbic acid (vitamin c).
Acids can o a lot of things to the meat when marinating. They impart... wait for it... acidity, which translates to the taste sour. They can also be useful for unlocking flavors in the other ingredients in the marinade. They do NOT, despite popular belief, do much in the way of tenderizing the meat. Maybe a little, because they will denature some of the proteins, but not enough to make tough meat tender -- slow cooking is key for that to happen. But the denaturing will alter the taste and flavor of the meat and how it reacts to cooking.
In fact, the acid can actually cook the meat -- that's what ceviche is -- and can easily overpower it. That's why it's important to regulate how acidic your marinade is. The best way to do this is to dilute it with another, preferrably neutral, liquid -- water and oil being the most common choices.
So which to use?
Well, a general rule of thumb is to use oil-based marinades with lean, easily dried-out cuts of meat, such as white fishes and lean beef like filet mignon. Be careful using them on already fatty meats such as cap-on brisket, salmon, etc., which are best with water-based marinades. Pork and chicken tend to be versatile, and can take either.
As for what flavors to use, the same rules apply to marinades as do to any other methods of flavoring, like sauces and even rubs -- it all depends on how flavorful the meat is to begin with. If it has a delicate flavor, like most fish, go with subtle flavorings. More flavorful, stronger-tasting meat like game or lanb or mutton, go with stronger, bolder-flavored herbs and spices. With beef, it depends on the cut and what your goal is. Remember that the more tender the meat, the less flavorful, and the tougher the meat, the more flavorful. If you have a filet mignon, for instance, you're not going to want to overpower it -- rub it with olive oil, salt and pepper, and grill it -- let Mallard do his stuff. Brisket? Go to town -- it's very flavorful, and it lends itself well to lots of spices. Once again, pork and chicken are your workhorses -- they lend themselves well to either approach, depending on what you want to showcase. This is especially true of chicken, which has little flavor on its own, and makes a great "blank canvas". If you want to get fancier, go find some good ethnic cookbooks, and experiment with some spices. The other day I made a great Spanish dish called Pinchitos Morunos, cubed meat marinated in paprika, cumin, coriander, lemon juice and olive oil -- simple, delicious.
I hope that was simple enough without being too vague.
Friday, January 25, 2008
Storytellers
My recent post linking to a Townes Van Zandt video got me thinking. I've always been a big fan of not just singer-songwriters, but what I call Storyteller-Songwriters -- people whose songs tell stories -- be they epic or small, they're always human stories.
So who are my favorites? I thought I'd take a shot at listing the ones I've grown to appreciate the most, based on how many of their songs I know, how many of those songs tell stories, and how much ompact those stories have on me. I've come up with a top 7:
7. Townes Van Zandt -- He's new to me, sbut I'm already taking an interest in him, and his song Pancho and Lefty alone puts him on my list. I look forward to getting to know him better.
6. Loretta Lynn -- It's the autobiographical nature of her work that impresses me. Coal Miner's Daughter, by itself, gets her on this list, but it's by no means her only success in this regard.
5. Willie Nelson -- More a Singer-storyteller-songwriter, since as many times as he's written a good story, and as many times as he's composed for others, he's also taken many another musician's work and made it his own.
4. Kris Kristofferson -- another songwriter who can thank others for helping establish his creds, this time in that those others have taken HIS songs and made them famous -- Sunday Morning Coming Down and Me and Bobby McGee come to mind.
3. Johnny Cash -- He'd be higher on the list, but a lot of his best songs were written by others. However, he still has enough of an impact to merit 3rd place.
2 Gordon Lightfoot -- If each person on this list was allowed only one song to be presented for their resume for membership in this list, Lightfoot's The Wreck of the Edmund Fitzgerald would be enough to ensconce him in first place. But that honor, based on the weight of his body of work as well as the quality of each song in question, goes inarguably in my mind to...
1. John Denver -- Country Roads; Grandma's Feather Bed; Rocky Mountain High; Two Ducks... the list goes on and on. Hands down my favorite storyteller-songwriter.
So who are yours?
So who are my favorites? I thought I'd take a shot at listing the ones I've grown to appreciate the most, based on how many of their songs I know, how many of those songs tell stories, and how much ompact those stories have on me. I've come up with a top 7:
7. Townes Van Zandt -- He's new to me, sbut I'm already taking an interest in him, and his song Pancho and Lefty alone puts him on my list. I look forward to getting to know him better.
6. Loretta Lynn -- It's the autobiographical nature of her work that impresses me. Coal Miner's Daughter, by itself, gets her on this list, but it's by no means her only success in this regard.
5. Willie Nelson -- More a Singer-storyteller-songwriter, since as many times as he's written a good story, and as many times as he's composed for others, he's also taken many another musician's work and made it his own.
4. Kris Kristofferson -- another songwriter who can thank others for helping establish his creds, this time in that those others have taken HIS songs and made them famous -- Sunday Morning Coming Down and Me and Bobby McGee come to mind.
3. Johnny Cash -- He'd be higher on the list, but a lot of his best songs were written by others. However, he still has enough of an impact to merit 3rd place.
2 Gordon Lightfoot -- If each person on this list was allowed only one song to be presented for their resume for membership in this list, Lightfoot's The Wreck of the Edmund Fitzgerald would be enough to ensconce him in first place. But that honor, based on the weight of his body of work as well as the quality of each song in question, goes inarguably in my mind to...
1. John Denver -- Country Roads; Grandma's Feather Bed; Rocky Mountain High; Two Ducks... the list goes on and on. Hands down my favorite storyteller-songwriter.
So who are yours?
Monday, January 21, 2008
...And Your Breath's as Hard as Kerosene
Bob over at Eugene Rant has a link to a You Tube video of Townes Van Zandt singing Pancho and Lefty. If it doesn't give you chills, you don't know good storytelling music.
Saturday, January 19, 2008
Friday, January 18, 2008
Since You Asked
Blogging Buddy... well, we've never met, so I'll say Highly Regarded Fellow Blogger Leopold Stotch writes with a culinary-type question. Following is his query and my response in italics:
A question that you might post on if you think it's relevant:
What the hell, I need some material, and this comes in handy.
I retired my George Foreman in favor of a pre-seasoned cast iron grill pan (which I seasoned several additional times just to be sure), and I'm loving it. The Foreman dries out the meat and usually burns one or both sides, but the cast iron with a grill press has completely changed the flavor and texture of everything I've cooked.
Good man. Cast iron is untouchable for meat cookery dry cooking methods. Its density gives it great heat retention, that and its heat conductivity means even heat with relatively little "spot heat", where some parts of the surface are significantly higher than others.
When I've been to places with open kitchens, they rub down their grills with a towel and I'd like to clean mine with one instead of paper towels or a brush (the former tears up while the latter scrapes off the seasoning).
Actually, when they rub down a big commercial grill like that, they're not cleaning it, theyre re-seasoning it. They've already cleaned it with a brush. I'll make some cleaning and care recommendations in a minute, but since you asked:
What kind of towel is appropriate for this? Does it matter? At the places I've been it's looked like a chamois, but maybe it's just a normal cotton towel worn with usage.
Bingo. It's a cheap terry side towel that's been rolled up in a... well, roll, and soaked in vegetable oil. Reoeated use wears off the piling.
Here's how I would recommend caring for your new grill pan: After you're done using it, while it's very hot, run it under HOT water. You're essentially deglazing the pan, but not to make a sauce -- you're just lifting off the residue. Use a long-handled brush or handled scrubbing pad to clean it off, then immediately wipe it drywith a clean, dry dish towel. If it looks like you've lost any of the cure, heat it back up, rub it with a bit of oil and re-cure. A thorough and indepth cure shouldn't be necessary -- get it hot, rub in the oil, and wipe off the excess. For curing, a paper towel should be ok for this, but if you insist, see my earlier comments about the type of towel they use. From your comments on curing, I'm going to assume you're aware of the evils of strong chemical detergents on cast iron.
A question that you might post on if you think it's relevant:
What the hell, I need some material, and this comes in handy.
I retired my George Foreman in favor of a pre-seasoned cast iron grill pan (which I seasoned several additional times just to be sure), and I'm loving it. The Foreman dries out the meat and usually burns one or both sides, but the cast iron with a grill press has completely changed the flavor and texture of everything I've cooked.
Good man. Cast iron is untouchable for meat cookery dry cooking methods. Its density gives it great heat retention, that and its heat conductivity means even heat with relatively little "spot heat", where some parts of the surface are significantly higher than others.
When I've been to places with open kitchens, they rub down their grills with a towel and I'd like to clean mine with one instead of paper towels or a brush (the former tears up while the latter scrapes off the seasoning).
Actually, when they rub down a big commercial grill like that, they're not cleaning it, theyre re-seasoning it. They've already cleaned it with a brush. I'll make some cleaning and care recommendations in a minute, but since you asked:
What kind of towel is appropriate for this? Does it matter? At the places I've been it's looked like a chamois, but maybe it's just a normal cotton towel worn with usage.
Bingo. It's a cheap terry side towel that's been rolled up in a... well, roll, and soaked in vegetable oil. Reoeated use wears off the piling.
Here's how I would recommend caring for your new grill pan: After you're done using it, while it's very hot, run it under HOT water. You're essentially deglazing the pan, but not to make a sauce -- you're just lifting off the residue. Use a long-handled brush or handled scrubbing pad to clean it off, then immediately wipe it drywith a clean, dry dish towel. If it looks like you've lost any of the cure, heat it back up, rub it with a bit of oil and re-cure. A thorough and indepth cure shouldn't be necessary -- get it hot, rub in the oil, and wipe off the excess. For curing, a paper towel should be ok for this, but if you insist, see my earlier comments about the type of towel they use. From your comments on curing, I'm going to assume you're aware of the evils of strong chemical detergents on cast iron.
Wednesday, January 16, 2008
Suffering for my Art
I gotta tell you, folks, it ain't easy.
On Tuesdays, I have Advanced Cooking Theories 2, which covers International Cuisine (Cooking Theories 1 was Garde Manger, Cooking Theories 3 will be American Regional Cuisine. The format is this: Class meets at 2:30. From 2:30 until 3:00 we have homework review and lecture. From 3:00 until 5:00, we are assigned recipes from one of the two countries coveredthat night and must cook them. From 5:00 until class lets out at 5:50, we eat the dishes cooked and review, then clean up. This week we covered Spain and Portugal. Dishes included Gazpacho, Lobster Paella, Scallops in Black Truffle Butter, and Empanadas.
I then had to rush up to my 6:30 elective vlass, Culinary Adventuring: Oregon Wine Country, where I was asked to sample two Pinot Noirs, a Pinot Noir Rose, and a Pinot Gris from Van Duzer Vineyards (who, by the way, have not only some of the best wine in Oregon, but the most gorgeous of labels on their bottles), along with the obligatory foods that they suggested paired well with them: Manchego Cheese and Blanched and Roasted Almonds with the Rose; Prosciutto-Wrapped Honeydew with the Pinot Gris; Stuffed Crimini Mushroom Caps with the Estate Pinot Noir; and Pannarello Cheese and Shortbread dipped in Deep Chocolate Creme with Raspberry Coulis to go with the Westside Pinot Noir.
As if that wasn't bad enough, today was the first dry run for the Ren Room -- this term, we second years are being traned to supervise, the first years do the cooking. After the dry run we cooked off all the remaininf food and ate it family style -- Risotto, Filet Mignon with White Beans, Mussels in White Wine and Creme Fraisch, Schnitzel with Applesauce, Potato Rosti, Bread Pudding and Chocolate Creme Brulee, etc....
These are the times that try menssouls waistlines.
On Tuesdays, I have Advanced Cooking Theories 2, which covers International Cuisine (Cooking Theories 1 was Garde Manger, Cooking Theories 3 will be American Regional Cuisine. The format is this: Class meets at 2:30. From 2:30 until 3:00 we have homework review and lecture. From 3:00 until 5:00, we are assigned recipes from one of the two countries coveredthat night and must cook them. From 5:00 until class lets out at 5:50, we eat the dishes cooked and review, then clean up. This week we covered Spain and Portugal. Dishes included Gazpacho, Lobster Paella, Scallops in Black Truffle Butter, and Empanadas.
I then had to rush up to my 6:30 elective vlass, Culinary Adventuring: Oregon Wine Country, where I was asked to sample two Pinot Noirs, a Pinot Noir Rose, and a Pinot Gris from Van Duzer Vineyards (who, by the way, have not only some of the best wine in Oregon, but the most gorgeous of labels on their bottles), along with the obligatory foods that they suggested paired well with them: Manchego Cheese and Blanched and Roasted Almonds with the Rose; Prosciutto-Wrapped Honeydew with the Pinot Gris; Stuffed Crimini Mushroom Caps with the Estate Pinot Noir; and Pannarello Cheese and Shortbread dipped in Deep Chocolate Creme with Raspberry Coulis to go with the Westside Pinot Noir.
As if that wasn't bad enough, today was the first dry run for the Ren Room -- this term, we second years are being traned to supervise, the first years do the cooking. After the dry run we cooked off all the remaininf food and ate it family style -- Risotto, Filet Mignon with White Beans, Mussels in White Wine and Creme Fraisch, Schnitzel with Applesauce, Potato Rosti, Bread Pudding and Chocolate Creme Brulee, etc....
These are the times that try mens
Sunday, January 13, 2008
(D)amned if You Do, (D)amned if You Don't
A tip of the Toque or two (or three) to the Llamabutchers.
You know, I almost pity Democratic voters this primary season. If they don't vote for Hillary, they're sexists. If they don't vote for Obama, they're racists. And ultimately, it doesn't matter WHICH way they vote, because Sith Lord Rove has it all rigged anyway.
It's a common thread among pundits and talking heads on both sides of the political divide, but it's definitely more prevalent on the left (for the most part, because they're the ones who have commandeered the rhetorical means to do so, namely, the language of victimhood): any failure, any political or social outcome that doesn't go your way is the result not of a failure in your policy or your strategy or your position, but rather is caused by some combination of dark motives and darker forces oppposing you.
That's really too bad. It's too bad in general, because it silences any discussion of the issues and reduces our political debate to a name-calling session. And it's especially too bad for the Democrats this primary season, because it reduces the race not to a question of who's the better candidate, but rather to one of who's the biggest victim.
I daresay the Democrat voter is.
You know, I almost pity Democratic voters this primary season. If they don't vote for Hillary, they're sexists. If they don't vote for Obama, they're racists. And ultimately, it doesn't matter WHICH way they vote, because Sith Lord Rove has it all rigged anyway.
It's a common thread among pundits and talking heads on both sides of the political divide, but it's definitely more prevalent on the left (for the most part, because they're the ones who have commandeered the rhetorical means to do so, namely, the language of victimhood): any failure, any political or social outcome that doesn't go your way is the result not of a failure in your policy or your strategy or your position, but rather is caused by some combination of dark motives and darker forces oppposing you.
That's really too bad. It's too bad in general, because it silences any discussion of the issues and reduces our political debate to a name-calling session. And it's especially too bad for the Democrats this primary season, because it reduces the race not to a question of who's the better candidate, but rather to one of who's the biggest victim.
I daresay the Democrat voter is.
Saturday, January 12, 2008
Muy Bueno
Tonight's dinner was a couple of Spanish-style tapas: Tortilla Espanola, Pinchitos Morunos, good rustic bread, and a Nice Spanish red wine: Jumilla, from Bodegas Luzon.
Not expensive, yet delicious.
Not expensive, yet delicious.
Joy and Sadness
First, the good news.
Lurch, my best friend of 20 years, one of three musketeers from my college days, is finally getting married to a sweet and lovely young woman. They've been courting for a couple years now, and have worked through good and bad times together. If anyone deserves love and happiness, it's Brian.
Now the bad news.
Due to financial difficulties and the demands of my school schedule, I won't be attending. I was to be a groomsman, I won't be able to even be a guest.
This really breaks my heart.
Before I met TFR, Brian and I would commiserate over our loneliness and lack of female companionship. For years I've wanted him to find someone as badly as I ever wanted to myself. And now that he has, I won't be there to celebrate with him.
So on February 29th, I'll sit back, crack open a Vernor's, and raise a glass to the world's most deserving groom.
To Valhalla!
Lurch, my best friend of 20 years, one of three musketeers from my college days, is finally getting married to a sweet and lovely young woman. They've been courting for a couple years now, and have worked through good and bad times together. If anyone deserves love and happiness, it's Brian.
Now the bad news.
Due to financial difficulties and the demands of my school schedule, I won't be attending. I was to be a groomsman, I won't be able to even be a guest.
This really breaks my heart.
Before I met TFR, Brian and I would commiserate over our loneliness and lack of female companionship. For years I've wanted him to find someone as badly as I ever wanted to myself. And now that he has, I won't be there to celebrate with him.
So on February 29th, I'll sit back, crack open a Vernor's, and raise a glass to the world's most deserving groom.
To Valhalla!
Tuesday, January 08, 2008
Vindication and VIN-dication
Two of my classes today were International Cuisine and Culinary Adventuring: Oregon Wine Country.
In the International Cuisine class, we were assigned one of two tasks: Cooking a dish fro tonights covered region, or test-cooking one of the dishes for the Ren Room menu for the term. I was assigned a Ren Room dish -- a dessert, specifically a Pear Tart Tatin from a Jamie Oliver Recipe. As most of you who read me may know, I'm not a baker -- in fact, pastries and baking are my Achilles' Heel.
I nailed it. It came out looking gorgeous, and tasting heavenly. When I brought over the presentation plate for the menu photo shoot, I almost cried, I was so thrilled.
Then in the Culnary Adventuring class (an electve pass/no pass class class where passing requires that you show up), the instructor let me share something I saw on the news recently:
Riedel Crystal has developed a new varietal stemware specifically for Oregon Pinot Noir. Pinot Noir is the grape found in Burgundy wine, so for a long time that's been the kind of glass recommended for Oregon Pinot, but our terroir is entirely different from Burgudy's. Now, the validity/necessity of a new glass is already being debated, with some thinking it's just a marketing gimmick, and others arguing that there really is a difference in the experience of the drinker depending on the glass. Personally, I'm still not enough of a wine expert (which is why I'm taking this class as a start -- a chef should know wine) to contribute to that debate, but I do know one thing -- either way, Riedel woudn't bother unless Oregon Pinot had become a significant part of the market -- something also backed up by the fact that Benton Lane, a winery about half an hour from here, was named to Wine Spectator's top 100 Pinot Noirs of the World list.
We really are blessed here in Oregon with an abundance of wonderful, fresh foods -- seafood, fruit and nuts and berries, free-range livestock, artisan cheeses, and some of the best wines and beers in America, and now, the World. As an aspiring culinarian, one of the things I desire to do is develop a cooking style that highlights the food and drink of my birthplace, a place I consider as close to heaven as I'll get this side of the Veil.
In the International Cuisine class, we were assigned one of two tasks: Cooking a dish fro tonights covered region, or test-cooking one of the dishes for the Ren Room menu for the term. I was assigned a Ren Room dish -- a dessert, specifically a Pear Tart Tatin from a Jamie Oliver Recipe. As most of you who read me may know, I'm not a baker -- in fact, pastries and baking are my Achilles' Heel.
I nailed it. It came out looking gorgeous, and tasting heavenly. When I brought over the presentation plate for the menu photo shoot, I almost cried, I was so thrilled.
Then in the Culnary Adventuring class (an electve pass/no pass class class where passing requires that you show up), the instructor let me share something I saw on the news recently:
Riedel Crystal has developed a new varietal stemware specifically for Oregon Pinot Noir. Pinot Noir is the grape found in Burgundy wine, so for a long time that's been the kind of glass recommended for Oregon Pinot, but our terroir is entirely different from Burgudy's. Now, the validity/necessity of a new glass is already being debated, with some thinking it's just a marketing gimmick, and others arguing that there really is a difference in the experience of the drinker depending on the glass. Personally, I'm still not enough of a wine expert (which is why I'm taking this class as a start -- a chef should know wine) to contribute to that debate, but I do know one thing -- either way, Riedel woudn't bother unless Oregon Pinot had become a significant part of the market -- something also backed up by the fact that Benton Lane, a winery about half an hour from here, was named to Wine Spectator's top 100 Pinot Noirs of the World list.
We really are blessed here in Oregon with an abundance of wonderful, fresh foods -- seafood, fruit and nuts and berries, free-range livestock, artisan cheeses, and some of the best wines and beers in America, and now, the World. As an aspiring culinarian, one of the things I desire to do is develop a cooking style that highlights the food and drink of my birthplace, a place I consider as close to heaven as I'll get this side of the Veil.
Monday, January 07, 2008
Swamped
This term, I'm taking 21 credit hours. That classload includes a Restaurant Kitchen Supervison lab, working in the Renaissance Room (our student-run restaurant), that counts for exactly zero credit hours, but meets for nine hours a week. On Thursday afternoon, I have a job interview. Saturdays will still be spent with The Lad while TFR is at work.
You'll understand if my posting levels sink back to their previoussporadic near-nonexistent levels.
You'll understand if my posting levels sink back to their previous
Saturday, January 05, 2008
Seattle, Washington
Final:
Seattle Seahawks 35
Washington Redskins 14
All week long I've been growing more and more weary of hearing how red hot the 'Skins were, how emotionally driven by the "Win One for the Gipper" factor they were, how they had the best record in the NFC over the last four weeks of the season. It seemed that everyone, apparently including the Redskins, forgot that there was another team scheduled to show up in Seattle today.
The 'Hawks reminded them of that fact, in no uncertain terms. The defense especially was dominant, rushing and sacking Collins all game long. They even had something resembling a running game, and they overcame a late surge by Washington, who came back to lead 14-13 before they missed a field goal and let Seattle back in it.
Well played, 'Skins,way to go 'Hawks!
Seattle Seahawks 35
Washington Redskins 14
All week long I've been growing more and more weary of hearing how red hot the 'Skins were, how emotionally driven by the "Win One for the Gipper" factor they were, how they had the best record in the NFC over the last four weeks of the season. It seemed that everyone, apparently including the Redskins, forgot that there was another team scheduled to show up in Seattle today.
The 'Hawks reminded them of that fact, in no uncertain terms. The defense especially was dominant, rushing and sacking Collins all game long. They even had something resembling a running game, and they overcame a late surge by Washington, who came back to lead 14-13 before they missed a field goal and let Seattle back in it.
Well played, 'Skins,way to go 'Hawks!
It's Snowing
Right now, right out my window. Big, thick, heavy, wet snowflakes. It just shifted from rain to snow, so nothing's sticking yet, but it's snowing. It's gorgeous. I've been hoping for a little snow since mid-December, since I love white Christmases. Each morning I would wake up and listen, hoping to hear... nothing. Under normal weather conditions, I can hear plenty of traffic in the distance. If the roads are wet, I'll hear the splash of cars driving through the rain, or I might hear the raindrops themselves. But when it snows, the cars slow down, and the snow absorbs the sound coming off of tires. Silence in the morning means snow. The only days I was thrown off by this significantly were Christmas itself and New Year's Day, for obvious reasons.
But as I sat here blogging on other matters, the pitter-patter of the rain outside decreased and eventually silenced, and my head was immediately drawn to the window... sure enough, there it was.
I'm gonna bundle up and go out in it with The Lad, I'll talk to you folks later.
UPDATE:
It's sticking. Like little frozen paratroopers, the first waves of flakes lowered the temperature, and thus the defenses, of the ground, and the follow-on flakes have established a foothold. It's still nowhere deep enough to play in, but The Lad enjoyed watching it fall and lay on the ground as we walked to the store. I killed two birds with one stone, because we were out of... wait for it... ice.
But as I sat here blogging on other matters, the pitter-patter of the rain outside decreased and eventually silenced, and my head was immediately drawn to the window... sure enough, there it was.
I'm gonna bundle up and go out in it with The Lad, I'll talk to you folks later.
UPDATE:
It's sticking. Like little frozen paratroopers, the first waves of flakes lowered the temperature, and thus the defenses, of the ground, and the follow-on flakes have established a foothold. It's still nowhere deep enough to play in, but The Lad enjoyed watching it fall and lay on the ground as we walked to the store. I killed two birds with one stone, because we were out of... wait for it... ice.
Since You Asked
In response to an earlier post today, a generous but anonymous commenter suggested that I compose an Amazon wish list and put a button linking to it on my blog.
Well, the truth of the matter is, I DO have an Amazon wish list, and the button has been on my blog for some time. I only recently added a significant number of items to it, but it's there.
Most of the items on it, truth be told, are far more than I think anyone should ever spend on me. But it's a nice way to keep track of "someday" goals, and if someone does feel like buying mer a little something, that would be nice -- but I don't want people thinking I expect it, or feel entitled. The fact that someone would even suggest wanting to see that list is flattering.
In fact that's why I don't usually mention it, despite having it there. If someone notices it, and feels generous, that's wonderful. But this blog isabout expressing myself, and the feedback I get when people get something from it -- not about any material gain.
But before you do, go here and help someone who actually NEEDS it.
Well, the truth of the matter is, I DO have an Amazon wish list, and the button has been on my blog for some time. I only recently added a significant number of items to it, but it's there.
Most of the items on it, truth be told, are far more than I think anyone should ever spend on me. But it's a nice way to keep track of "someday" goals, and if someone does feel like buying mer a little something, that would be nice -- but I don't want people thinking I expect it, or feel entitled. The fact that someone would even suggest wanting to see that list is flattering.
In fact that's why I don't usually mention it, despite having it there. If someone notices it, and feels generous, that's wonderful. But this blog isabout expressing myself, and the feedback I get when people get something from it -- not about any material gain.
But before you do, go here and help someone who actually NEEDS it.
Pressing Matters
This is the last weekend before school starts up again (ironic that the blogging bug should wait until now to re-infect me, eh?), and I'm rather excited. I gave one of my chef instructors, Chef Clive, a call the other day and told him I got the charcuterie book for Christmas, and his immediate response was, "So what recipe do you want to try first?" I told him I needed to think about it, but I have, and the winner is... Soppresatta, an italian sausage similar to salami -- the word is derived from the Italian for "pressed".
Despite my obvious pride in the pancetta last term, our efforts were met with mixed success. My classmate's duck breast prosciutto also turned out well, but several other projects went bad. The main culprit, as always, was contamination, with high humidity being a big co-conspirator. The weather here is dry in summer, but it gets damp when it cools off. What we really need is a dedicated refrigerator with a dehumidifyer. Chef Clive says that he talked to the folks at Le Cordon Bleu in Portland, and their charcuterie club (!) uses a EuroCave, originally designed for wine storage. We can't afford anything like that for our program, but Chef Clive has a couple of ideas. We'll see how it goes.
I'll post more on this later in the term after I've had a crack at the soppressata.
Despite my obvious pride in the pancetta last term, our efforts were met with mixed success. My classmate's duck breast prosciutto also turned out well, but several other projects went bad. The main culprit, as always, was contamination, with high humidity being a big co-conspirator. The weather here is dry in summer, but it gets damp when it cools off. What we really need is a dedicated refrigerator with a dehumidifyer. Chef Clive says that he talked to the folks at Le Cordon Bleu in Portland, and their charcuterie club (!) uses a EuroCave, originally designed for wine storage. We can't afford anything like that for our program, but Chef Clive has a couple of ideas. We'll see how it goes.
I'll post more on this later in the term after I've had a crack at the soppressata.
Full Kit?
My Kershaw fillet knife finally arrived. It turns out that while Kershaw's headquartered here in Oregon, the knife's made in Japan. Oh, well. It's as nice a knife as I hoped for -- good comfortable grip, incredibly flexible blade (inportant in a fillet knife), solid feel. The scabbard that came with it is obviously for use by sportsmen and fishermen -- it's plastic with a drainhole. It's a bit bulky for my knife bag, but not impossibly so.
But that brings me to the bleg/query portion of this post, and it's directed at any fellow culinarians/cooks/chefs who might read this blog.
It's going to be a while before I am in the market to buy another knife, but when I am, what should I set my sights on next? Bear in mind that I'm still in school, and I don't expect to be put in a position to specialize any time soon, and while my passions lie in the area of meat cookery and charcuterie, I am trying to develop as a good all-around culinarian. Here's what I have in my kit so far:
Messermeister bird's beak paring knife
AvantGarde Pro 3" paring knife*
Wusthof 4" chef's knife
AvantGarde Pro 6" boning knife
ChefWorks 8" chef's knife*
ChefWorks 9" serrated bread knife
Kershaw 9" fillet knife
Forschner honing steel
*The "AvantGarde Pro and ChefWorks brands were the knives that were issued in our kits when we started school. They're not the big prestigious brands, but they're quality knives -- forged in Germany and assembled in China. They're all full tang, X50 Cr Mo V 15 stainless.
I was thinking that eventually I'd like a big gun -- a 10" chef's, but a cleaver or scimitar both seem like good choices too, especially considering my interest in charcuterie and meat cookery.
Thoughts?
But that brings me to the bleg/query portion of this post, and it's directed at any fellow culinarians/cooks/chefs who might read this blog.
It's going to be a while before I am in the market to buy another knife, but when I am, what should I set my sights on next? Bear in mind that I'm still in school, and I don't expect to be put in a position to specialize any time soon, and while my passions lie in the area of meat cookery and charcuterie, I am trying to develop as a good all-around culinarian. Here's what I have in my kit so far:
Messermeister bird's beak paring knife
AvantGarde Pro 3" paring knife*
Wusthof 4" chef's knife
AvantGarde Pro 6" boning knife
ChefWorks 8" chef's knife*
ChefWorks 9" serrated bread knife
Kershaw 9" fillet knife
Forschner honing steel
*The "AvantGarde Pro and ChefWorks brands were the knives that were issued in our kits when we started school. They're not the big prestigious brands, but they're quality knives -- forged in Germany and assembled in China. They're all full tang, X50 Cr Mo V 15 stainless.
I was thinking that eventually I'd like a big gun -- a 10" chef's, but a cleaver or scimitar both seem like good choices too, especially considering my interest in charcuterie and meat cookery.
Thoughts?
Musical Geography Trivia Question
If your travelling companions are ghosts and empty sockets, to what city are you going?
Friday, January 04, 2008
Catty Remarks
A tip of the Toque to buddy Lurch.
The truth of this sentiment is why I'm a "Dog Person":
The truth of this sentiment is why I'm a "Dog Person":
Quote of the Week Month Year Lifetime
II don't want to be healthy, I want to be big like Dada."
-- The Lad
*sigh* Time to diet.
-- The Lad
*sigh* Time to diet.
Wednesday, January 02, 2008
Let It Snow, Let It Snow, Let It Snow
Took The Lad sledding this weekend up at Santiam Pass. It was the first time I'd driven the Subaru in snow, and I loved it. The AWD is considered a traction device, so we didn't have to mount our cables, and the car grabbed the road very nicely. Only twice did we swerve at all, and that was while making U-turns. While driving the road normally, I felt no drift or slippage at all. I got a little cocky, though, and parked us in snow a TAD too deep -- but with myself and another person pushing, we got out with very little effort.
The Lad loved the snow, as did Little Big Dog -- lhasa apsos are from tibet, and despite the 20 degree weather, she never even shifered.
As for sledding, that was another story. This fat man almost killed himself carrying The Lad and a sled up the hill, and when we finally took off, The LAd seated in front of me, the hill was super fast, and displaying a bit of over-protectiveness, I kept braking with my boots -- throwing copious amounts of snow into my face and The Lads. One run was enough, and he was ready to go. But all in all it was a fun day, and we hope to get up there at least once more this winter.
The Lad loved the snow, as did Little Big Dog -- lhasa apsos are from tibet, and despite the 20 degree weather, she never even shifered.
As for sledding, that was another story. This fat man almost killed himself carrying The Lad and a sled up the hill, and when we finally took off, The LAd seated in front of me, the hill was super fast, and displaying a bit of over-protectiveness, I kept braking with my boots -- throwing copious amounts of snow into my face and The Lads. One run was enough, and he was ready to go. But all in all it was a fun day, and we hope to get up there at least once more this winter.
Saturday, December 29, 2007
Better than what I Wanted
TFR got me the skillet I asked for for Christmas, along with the Bird's Beak Paring Knife, and a few non-culinary items. My mother decided to send gift money and let me pick for myself. These days, it's much easier for her, and quite frankly, I am not put out by it -- never mind curmudgeonly grumbling about it not being as "personal" as an actual gift. The fact is my mother has gone far above and beyond in showing me her love my entire life -- no gift is going to add anything more, no lack of one can diminish that.
So anyway, I decided that thanks to my mom, I'd get the book I asked for. I was also going to buy the fillet knife, but when I went to order the book, I ran into a dillemma. The book was $23 and some change, and fell just short of qualifying for free shipping. So I looked around Amazon a bit longer, and found this. A better fillet knife than the forschner, and for a similar price. Now, if I'd bought the Forschner I could have received a 10% discount from the cutlery store. But when you consider the $2.86 shipping I avoided paying on the book by buying the knife too, it equals a 10.8% savings -- and I end up paying about the same and getting a better knife -- and one made here in Oregon, to boot!
So anyway, I decided that thanks to my mom, I'd get the book I asked for. I was also going to buy the fillet knife, but when I went to order the book, I ran into a dillemma. The book was $23 and some change, and fell just short of qualifying for free shipping. So I looked around Amazon a bit longer, and found this. A better fillet knife than the forschner, and for a similar price. Now, if I'd bought the Forschner I could have received a 10% discount from the cutlery store. But when you consider the $2.86 shipping I avoided paying on the book by buying the knife too, it equals a 10.8% savings -- and I end up paying about the same and getting a better knife -- and one made here in Oregon, to boot!
Thursday, December 20, 2007
Santa Claus is Coming to Town Going to Drown
This is the kind of crap you miss the chance to mock when you're busy with school.
My friend Brian (aka Lurch) told me about this first -- a speech by Seattle Mayor Greg Nickels in which he warns kids at a tree-lighting ceremony that if they don't help fight global warming, Santa and his reindeer (and presumably the elves too) would drown.
No, really. You can read the mayor's entire letter to Santa over at Michelle Malkin's Blog.
Wow. Where to begin.
I could go off on a rant about fear-mongering, about traumatizing little kids in order to indoctrinate them to your politics, about commandeering a public festivity for your own ends... but that's been done, in spades, by everyone who's commented on this at Michelle's, and by other bloggers.
That WAS, in fact, my first inclination when I heard about this story. While I haven't been able to find a transcript of the speech itself, Lurch heard it and says that Nickels included a dig at Bush in the speech, inplying that global warming was somehow worse because of the President. If that's true, that's the point where the reprehensible aspects of Nickels screed and the laughable parts overlap. It's bad enough to use a tree-lighting ceremony as a bully pulpit for advancing your own agenda regarding global warming, but when your fanatical adherence to the Party Line regarding Global Warming collides with BDS, you start to become self-lampooning.
Not that there isn't plenty to mock even without any reference to the President. First of all there's the irony in the fact that the mayor was offering flourescent bulbs to replace older incandescent bulbs -- missing the memo about the dangers of the mercury present in the ballast of flourescent bulbs. LED bulbs are even more efficient AND safer for the environment.
Or there's Nickels' comment in the letter, "Reindeer fly, but can they swim, too? I for one would rather not find out."
Ummmm... Your honor... Reindeer swim across rivers and bays every year during their annual migrations... I know your comment was supposed to be tongue-in-cheek, but given the earnestness with which you present your little screed as scientific truth, your lack of knowledge of such a well-known fact really does make you look a bit silly.
Oh, screw it. There's just so much here, and I'm still burned out. I don't have it in me to go off like I'd want to. Instead of cursing the dark, I think I'll just light a light in it.
Unless doing so puts the Easter Bunny at risk, too....
My friend Brian (aka Lurch) told me about this first -- a speech by Seattle Mayor Greg Nickels in which he warns kids at a tree-lighting ceremony that if they don't help fight global warming, Santa and his reindeer (and presumably the elves too) would drown.
No, really. You can read the mayor's entire letter to Santa over at Michelle Malkin's Blog.
Wow. Where to begin.
I could go off on a rant about fear-mongering, about traumatizing little kids in order to indoctrinate them to your politics, about commandeering a public festivity for your own ends... but that's been done, in spades, by everyone who's commented on this at Michelle's, and by other bloggers.
That WAS, in fact, my first inclination when I heard about this story. While I haven't been able to find a transcript of the speech itself, Lurch heard it and says that Nickels included a dig at Bush in the speech, inplying that global warming was somehow worse because of the President. If that's true, that's the point where the reprehensible aspects of Nickels screed and the laughable parts overlap. It's bad enough to use a tree-lighting ceremony as a bully pulpit for advancing your own agenda regarding global warming, but when your fanatical adherence to the Party Line regarding Global Warming collides with BDS, you start to become self-lampooning.
Not that there isn't plenty to mock even without any reference to the President. First of all there's the irony in the fact that the mayor was offering flourescent bulbs to replace older incandescent bulbs -- missing the memo about the dangers of the mercury present in the ballast of flourescent bulbs. LED bulbs are even more efficient AND safer for the environment.
Or there's Nickels' comment in the letter, "Reindeer fly, but can they swim, too? I for one would rather not find out."
Ummmm... Your honor... Reindeer swim across rivers and bays every year during their annual migrations... I know your comment was supposed to be tongue-in-cheek, but given the earnestness with which you present your little screed as scientific truth, your lack of knowledge of such a well-known fact really does make you look a bit silly.
Oh, screw it. There's just so much here, and I'm still burned out. I don't have it in me to go off like I'd want to. Instead of cursing the dark, I think I'll just light a light in it.
Unless doing so puts the Easter Bunny at risk, too....
Dear Santa
With money tight in our family this year, for the sake of TFR I've limited mysef to relatively inexpensive items on my wish list, though I suspect there's a pattern to them:
Forschner 8" fillet knife
a new 8" nonstick skillet
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
a bird's beak paring knife (There's a Messermeister for sale for $5 at Hartwick's, and I wouldn't use it enough to warrant a pricier one -- great stockijng stuffer, hint hint...)
Kitchen Confidential by Anthony Bourdain
an immersion blender
The Whole Beast: Nose to Tail Eating by Fergus Henderson
Forschner 8" fillet knife
a new 8" nonstick skillet
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn
a bird's beak paring knife (There's a Messermeister for sale for $5 at Hartwick's, and I wouldn't use it enough to warrant a pricier one -- great stockijng stuffer, hint hint...)
Kitchen Confidential by Anthony Bourdain
an immersion blender
The Whole Beast: Nose to Tail Eating by Fergus Henderson
Wednesday, December 05, 2007
That Which Does Not Kill Me Will Only Serve to Make Me Wish it Had
For all my loyal readers and fellow bloggers, many of whom I consider friends I've not yet met, I appreciate the fact that you've stuck with me through a very tough, very busy term. Things aren't over just yet -- I have a final later today and one tomorrow -- but I can see light at the end of the tunnel, and have some reason to believe it's not an oncoming train, though heaven knows I feel like I've been hit by one. Getting a bad chest and head cold the week of finals sucks.
At this point I don't have any work lined up for the break, so I may be able to blog a bit more often than normal. I kinda look forward to that.
But there's been some ups lately too. In my Menu Management class, I got an A on the rough draft of my project, up from a C on the proposal stage. It consisted of a menu for a fictional restaurant, including 5 appetizers, 6 entrees, 3 desserts, and 5 beverages, plus recipes, costing, and prices for all items.
I also did well on the final combined project for my Garde Manger class and Buffet & Banquet class. Early on in the term, we were split into teams of two and given an hor d'oeuvre to test. Then we were informed that at the end of the term (last week), we'd be making 200 portions of our hors d'oeuvre for an open house at the school. My partner and I got off to a rocky start. We were assigned smoked trout mousse, and had to decide for ourselves what sort of hors d'oeuvre to make out of it. The test run used trout that had been smoked in an earlier lab by the whole class, and the mouse recipe right out of the book. It sucked. It was way too salty and smoky and runny. But hey, we had half a term to fix it, right?
Chef Clive, my instructor, hit one one part of the solution to our problem -- the trout itself wasn't that good to begin with. I also decided that the other part of the solution was to increase the aspic gelee (gelatin flavored with stock consommee, in this case fish stock) and whipped cream in the recipe, for more body and firmness.
Then my partner dropped out of the program, so it was all on me. The only major help I got was when some classmates threw together the dough for my bread.
So last week, while also dealing with my regular class load, I came in between classes and smoked the trout and baked off my bread. The trout was a smashing success -- part of the solution was a sweeter brine, the other part was to use a milder smoke -- the original had been smoked in hickory, which while fine for barbecue, is too strong for something as delicate as trout. Instead, I used a combination of alder and apple. The bread also cooked off perfectly.
The day of the event, I was at school at 9:30, worked through until plating at 3:00, and produced a hit: smoked trout mousse canapes on toasted brioche, garnished with a dill sprig and a slice of radish soaked in white wine. They were divine. The wine was the first thing to hit your mouth. The acid in the wine softened the bite of the radish, but also cut some of the richness of the mousse, which was perfectly smooth and firm, with a salty sweet smokiness. The brioche was slightly crips, and its butteriness added to the mouth feel from the mousse.
One of my chef instructors took a picture, as soon as she emails it to me, I'll post it to the blog.
Update
Feast your eyes:
At this point I don't have any work lined up for the break, so I may be able to blog a bit more often than normal. I kinda look forward to that.
But there's been some ups lately too. In my Menu Management class, I got an A on the rough draft of my project, up from a C on the proposal stage. It consisted of a menu for a fictional restaurant, including 5 appetizers, 6 entrees, 3 desserts, and 5 beverages, plus recipes, costing, and prices for all items.
I also did well on the final combined project for my Garde Manger class and Buffet & Banquet class. Early on in the term, we were split into teams of two and given an hor d'oeuvre to test. Then we were informed that at the end of the term (last week), we'd be making 200 portions of our hors d'oeuvre for an open house at the school. My partner and I got off to a rocky start. We were assigned smoked trout mousse, and had to decide for ourselves what sort of hors d'oeuvre to make out of it. The test run used trout that had been smoked in an earlier lab by the whole class, and the mouse recipe right out of the book. It sucked. It was way too salty and smoky and runny. But hey, we had half a term to fix it, right?
Chef Clive, my instructor, hit one one part of the solution to our problem -- the trout itself wasn't that good to begin with. I also decided that the other part of the solution was to increase the aspic gelee (gelatin flavored with stock consommee, in this case fish stock) and whipped cream in the recipe, for more body and firmness.
Then my partner dropped out of the program, so it was all on me. The only major help I got was when some classmates threw together the dough for my bread.
So last week, while also dealing with my regular class load, I came in between classes and smoked the trout and baked off my bread. The trout was a smashing success -- part of the solution was a sweeter brine, the other part was to use a milder smoke -- the original had been smoked in hickory, which while fine for barbecue, is too strong for something as delicate as trout. Instead, I used a combination of alder and apple. The bread also cooked off perfectly.
The day of the event, I was at school at 9:30, worked through until plating at 3:00, and produced a hit: smoked trout mousse canapes on toasted brioche, garnished with a dill sprig and a slice of radish soaked in white wine. They were divine. The wine was the first thing to hit your mouth. The acid in the wine softened the bite of the radish, but also cut some of the richness of the mousse, which was perfectly smooth and firm, with a salty sweet smokiness. The brioche was slightly crips, and its butteriness added to the mouth feel from the mousse.
One of my chef instructors took a picture, as soon as she emails it to me, I'll post it to the blog.
Update
Feast your eyes:
Amendment XXI
Section 1. The eighteenth article of amendment to the Constitution of the United States is hereby repealed.
Section 2. The transportation or importation into any State, Territory, or possession of the United States for delivery or use therein of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.
Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.
Section 2. The transportation or importation into any State, Territory, or possession of the United States for delivery or use therein of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.
Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.
Ratified December 5, 1933
Thus ended one of the (if not THE) biggest, costliest, and most tragic experiments in Nanny State governing in the history of this country. So this evening, pourt yourself a stiff drink, and raise a glass to freedom.
Friday, November 16, 2007
Quote of the Week
"I don't like repeat offenders; I like DEAD offenders."
- Ted Nugent
- A Tip[ of the Toque to Pamela Geller at Atlas Shrugs.
- Ted Nugent
- A Tip[ of the Toque to Pamela Geller at Atlas Shrugs.
Wednesday, November 14, 2007
Stacked...
(A follow-up to Well Hung)
The pancetta came out nicely, and this is the first thing I made with it:
It's a Cobb NApoleon. The bottom layer is tomato, then chicken, then green onions, then hard boiled egg, then the pancetta, then mixed baby greens that have been chiffonaded and bound with an agave-dijon dressing. The salad is garnished with blue cheese and the plate with more of the dressing and blue cheese.
The pancetta came out nicely, and this is the first thing I made with it:
It's a Cobb NApoleon. The bottom layer is tomato, then chicken, then green onions, then hard boiled egg, then the pancetta, then mixed baby greens that have been chiffonaded and bound with an agave-dijon dressing. The salad is garnished with blue cheese and the plate with more of the dressing and blue cheese.
Sunday, November 11, 2007
Saturday, November 10, 2007
32 Years Ago Today
Resquiat im Pacem:
Michael E. Armagost
37
Third Mate
Iron River, Wisconsin
37
Third Mate
Iron River, Wisconsin
Fred J. Beetcher
56
Porter
Superior, Wisconsin
Thomas D. Bentsen
23
Oiler
St. Joseph, Michigan
23
Oiler
St. Joseph, Michigan
Edward F. Bindon
47
First Asst. Engineer
Fairport Harbor, Ohio
47
First Asst. Engineer
Fairport Harbor, Ohio
Thomas D. Borgeson
41
Maintenance Man
Duluth, Minnesota
41
Maintenance Man
Duluth, Minnesota
Oliver J. Champeau
41
Third Asst. Engineer
Sturgeon Bay, Wisconsin
41
Third Asst. Engineer
Sturgeon Bay, Wisconsin
Nolan S. Church
55
Porter
Silver Bay, Minnesota
55
Porter
Silver Bay, Minnesota
Thomas E. Edwards
50
Second Asst. Engineer
Oregon, Ohio
50
Second Asst. Engineer
Oregon, Ohio
Russell G. Haskell
40
Second Asst. Engineer
Millbury, Ohio
40
Second Asst. Engineer
Millbury, Ohio
George J. Holl
60
Chief Engineer
Cabot, Pennsylvania
60
Chief Engineer
Cabot, Pennsylvania
Bruce L. Hudson
22
Deck Hand
North Olmsted, Ohio
22
Deck Hand
North Olmsted, Ohio
Allen G. Kalmon
43
Second Cook
Washburn, Wisconsin
43
Second Cook
Washburn, Wisconsin
John H. McCarthy
62
First Mate
Bay Village, Ohio
62
First Mate
Bay Village, Ohio
Ernest M. McSorley
63
Captain
Toledo, Ohio
63
Captain
Toledo, Ohio
Karl A. Peckol
20
Watchman
Ashtabula, Ohio
20
Watchman
Ashtabula, Ohio
John J. Poviach
59
Wheelsman
Bradenton, Florida
59
Wheelsman
Bradenton, Florida
James A. Pratt
44
Second Mate
Lakewood, Ohio
44
Second Mate
Lakewood, Ohio
Paul M. Riippa
22
Deck Hand
Ashtabula, Ohio
22
Deck Hand
Ashtabula, Ohio
William J. Spengler
59
Watchman
Toledo, Ohio
59
Watchman
Toledo, Ohio
Mark A. Thomas
21
Deck Hand
Richmond Heights, Ohio
21
Deck Hand
Richmond Heights, Ohio
David E. Weiss
22
Cadet
Agoura, California
22
Cadet
Agoura, California
A tip of the Toque to Ken at It Comes in Pints?
Musical Geography Trivia of the Day (Week? Month? Eon?)
If you've been stranded in the combat zone, where have you walked?
Tuesday, October 30, 2007
Well Hung
My latest special project at school, posted especially for the Baconphiles among us:
Handmade pancetta
Saturday, October 20, 2007
Sucks to be U, Dub.
Oregon 55
Washington 34
The Dawgs made it close in the third quarter, but once the Ducks got their offense back on track, they rolled. Except for a couple drives in the third quarter where their own miscues stopped them, the pretty much scored at will in the second half. 465 yards rushing (a school record), 661 yards overall. Here's a telling stat: 3 Ducks ran for over 100 yards, and one of them was the Quarterback. Oregon has defeated UDub and Wazzoo, now all that's left is to beat the Beavs and we own the Northwest. But in the meantime, we have three big games coming up with implications for our postseason - USC next week, ASU the week after that, and UCLA in four weeks -- the three teams tied with us or with better records in the PAC-10. Win all of those and we could be looking at a Rose Bowl berth, if not a shot at the BCS.
Washington 34
The Dawgs made it close in the third quarter, but once the Ducks got their offense back on track, they rolled. Except for a couple drives in the third quarter where their own miscues stopped them, the pretty much scored at will in the second half. 465 yards rushing (a school record), 661 yards overall. Here's a telling stat: 3 Ducks ran for over 100 yards, and one of them was the Quarterback. Oregon has defeated UDub and Wazzoo, now all that's left is to beat the Beavs and we own the Northwest. But in the meantime, we have three big games coming up with implications for our postseason - USC next week, ASU the week after that, and UCLA in four weeks -- the three teams tied with us or with better records in the PAC-10. Win all of those and we could be looking at a Rose Bowl berth, if not a shot at the BCS.
Thursday, October 11, 2007
Things Unsaid
I did something tonight I haven't done in... well, since The Lad was born. I shed tears of joy.
It happened as I was recounting something that happened at school today. This week in our Garde Manger class, we've been covering charcuterie, smoking and curing meats, confits and rillettes. This has carried over into our restaurant lab (we operate a restaurant on campus) where we have been featuring a lot of the products we made in Garde Manger on our menu. I mentioned to Chef Clive that I had a recipe for smoked fish that I inherited from my great-grandfather, and he had me go ahead and try it on some salmon we had on hand. I brined and smoked it today, and wrapped it up to refrigerate until next Wednesday, when I plan to serve it as the lunch special -- I'm going to make smoked salmon reubens, an idea I got from work this summer. But before I put it away, I set some aside for the rest of my classmates to sample.
Only a few of them had a chance to do so before our other instructor, Chef Chris, stopped by. I decided to offer him a sample, and handed him the ingredient bowl with the salmon and a tasting spoon. He proceeded to eat the entire thing. He then handed the bowl back to me to take to the dish pit, and said, "That's pretty good."
That's all he said. No raving about it, no details about what was good about it, just "That's pretty good".
But the thing is, that'sthe first time he's commented on anything I've cooked without offering suggestions for improvement. I know why he does it -- he wants us to continue to imporve, he wants us to learn and grow and do our best and build on what we've learned. But after a while the constant critique weighs on you, it gets painful to offer something that you've put your efforts and soul into, only to be told what you've done wrong.
But not this time. It was pretty good. Not great, not amazing, not awesome or "Oh my LORD!", but pretty good -- good enough to not mention how it fell short. And that was huge. I've heard of being damned with faint praise, but this time, I was elevated with it.
It felt good to be good. Even just pretty good.
It happened as I was recounting something that happened at school today. This week in our Garde Manger class, we've been covering charcuterie, smoking and curing meats, confits and rillettes. This has carried over into our restaurant lab (we operate a restaurant on campus) where we have been featuring a lot of the products we made in Garde Manger on our menu. I mentioned to Chef Clive that I had a recipe for smoked fish that I inherited from my great-grandfather, and he had me go ahead and try it on some salmon we had on hand. I brined and smoked it today, and wrapped it up to refrigerate until next Wednesday, when I plan to serve it as the lunch special -- I'm going to make smoked salmon reubens, an idea I got from work this summer. But before I put it away, I set some aside for the rest of my classmates to sample.
Only a few of them had a chance to do so before our other instructor, Chef Chris, stopped by. I decided to offer him a sample, and handed him the ingredient bowl with the salmon and a tasting spoon. He proceeded to eat the entire thing. He then handed the bowl back to me to take to the dish pit, and said, "That's pretty good."
That's all he said. No raving about it, no details about what was good about it, just "That's pretty good".
But the thing is, that'sthe first time he's commented on anything I've cooked without offering suggestions for improvement. I know why he does it -- he wants us to continue to imporve, he wants us to learn and grow and do our best and build on what we've learned. But after a while the constant critique weighs on you, it gets painful to offer something that you've put your efforts and soul into, only to be told what you've done wrong.
But not this time. It was pretty good. Not great, not amazing, not awesome or "Oh my LORD!", but pretty good -- good enough to not mention how it fell short. And that was huge. I've heard of being damned with faint praise, but this time, I was elevated with it.
It felt good to be good. Even just pretty good.
Friday, September 21, 2007
Since You Asked
Over the past few monhs, my posting has become sparser and sparser, and when I DO post, I get fewer responses to the contents of my psot than the, "Oh, THERE you are!" comments.
Most people have assumed that I've stopped posting because I'm busier than before. Nothing could be further from the truth -- even with work, my summer schedule has been easier than my school schedule.
The truth is I've been too damned depressed to post much. My life sucks, and a lot of what I've had to say in the past rings hollow to me. My marriage is a wreck, for reasons that I prefer not to discuss -- suffice it to say neither of us is innocent. I'm not sure I want to stay, but I have nowhere else to go.
I totalled our only car on Wednesday, and the insurance payoff will mostly go to the bank who holds our lien. Our credit is a shambles -- my own damned fault, so financing another is a joke. To top it off, I was 45 minutes from home and an hour or so from Portland when it happened, and was on my way up to PDX to pick TFR and my son from the airport.
Because of the new job, I had to stay here while my wife and son spent 2 weeks in Florida on her parents' dime, going to Walt Disney World, the Everglades, the beach, drinks by the pool.... I stayed here, worked, and ate frozen pizza. I don't cook goutmet for just myself.
And oh, yeah, that job? I lost it yesterday. The fall school schedule came out, I start Monday, and the schedule straddles the day, precluding me from working a morning OR evening shift. They told me to come back when I graduate, but until then, they can't use me.
So I'm sorry if my mind hasn't been as much on politics or musical geography or anything else. Right now I'm just trying to keep myself from dwelling on the fact that thanks to an insurance policy, I'm worth more dead than alive.
Most people have assumed that I've stopped posting because I'm busier than before. Nothing could be further from the truth -- even with work, my summer schedule has been easier than my school schedule.
The truth is I've been too damned depressed to post much. My life sucks, and a lot of what I've had to say in the past rings hollow to me. My marriage is a wreck, for reasons that I prefer not to discuss -- suffice it to say neither of us is innocent. I'm not sure I want to stay, but I have nowhere else to go.
I totalled our only car on Wednesday, and the insurance payoff will mostly go to the bank who holds our lien. Our credit is a shambles -- my own damned fault, so financing another is a joke. To top it off, I was 45 minutes from home and an hour or so from Portland when it happened, and was on my way up to PDX to pick TFR and my son from the airport.
Because of the new job, I had to stay here while my wife and son spent 2 weeks in Florida on her parents' dime, going to Walt Disney World, the Everglades, the beach, drinks by the pool.... I stayed here, worked, and ate frozen pizza. I don't cook goutmet for just myself.
And oh, yeah, that job? I lost it yesterday. The fall school schedule came out, I start Monday, and the schedule straddles the day, precluding me from working a morning OR evening shift. They told me to come back when I graduate, but until then, they can't use me.
So I'm sorry if my mind hasn't been as much on politics or musical geography or anything else. Right now I'm just trying to keep myself from dwelling on the fact that thanks to an insurance policy, I'm worth more dead than alive.
Thursday, September 20, 2007
Saturday, September 08, 2007
Big OUR House
Well, the Ducks MAY score again, but I'm guessing they'll mercifully just run the last 2 minutes off the clock and the final will be Oregon 39, Michigan 7. Two missed field goals kept U of O out of the 40's.
twice withing the last few years, the Ducks have HOSTED storied football programs (Michigan in 2003, Oklahoma) for the first time in the history of Autzen stadium, and twice Oregon won close shockers. This year was the first scheduled payback game -- Oregon went to Ann Arbor, and would have to face the Wolverines on their home turf. No squeakers, no lucky first half followed by hanging on for dear life, no winning on a bad call by the officials.
It didn't matter. The outcome was the same, and in fact, was even less in question. Michigan led once, in the first quarter, when they went up 7-3, but after that the Oregon defense started forcing turnovers and the Offense, led by a finally-matured Dennis Dixon, exploited them. This game was over at halftime.
Which is unfortunate, because there's an interesting side-rivalry that has been created in the Oregon-Michigan matchups: The battle of the crowd noise. Michigan's home stadium, nicknamed the "Big House", seats over 100,000, while Autzen Stadium, home of the Ducks, seats a little over half that. Yet even Michigan players and coaches were stunned four years ago at the crowd noise at Autzen, purported to be the loudest by decibel level of any college football stadium in America. But the Big house has a rep for noise too, and it was going to be interesting to see the contrast. The problem is, the Ducks took the Michigan crowd out of this one early, and the Big House sounded like the Public Library.
The Ducks are 2-0 now, and they're looking a lot better than people here were hoping for. Last week's win against Houston was sloppy, but today they looked sharp, and executed the Spread Offense perfectly, thinning Michigan out and then running Dixon on them. It could be a good year.
Mighty Oregon!
twice withing the last few years, the Ducks have HOSTED storied football programs (Michigan in 2003, Oklahoma) for the first time in the history of Autzen stadium, and twice Oregon won close shockers. This year was the first scheduled payback game -- Oregon went to Ann Arbor, and would have to face the Wolverines on their home turf. No squeakers, no lucky first half followed by hanging on for dear life, no winning on a bad call by the officials.
It didn't matter. The outcome was the same, and in fact, was even less in question. Michigan led once, in the first quarter, when they went up 7-3, but after that the Oregon defense started forcing turnovers and the Offense, led by a finally-matured Dennis Dixon, exploited them. This game was over at halftime.
Which is unfortunate, because there's an interesting side-rivalry that has been created in the Oregon-Michigan matchups: The battle of the crowd noise. Michigan's home stadium, nicknamed the "Big House", seats over 100,000, while Autzen Stadium, home of the Ducks, seats a little over half that. Yet even Michigan players and coaches were stunned four years ago at the crowd noise at Autzen, purported to be the loudest by decibel level of any college football stadium in America. But the Big house has a rep for noise too, and it was going to be interesting to see the contrast. The problem is, the Ducks took the Michigan crowd out of this one early, and the Big House sounded like the Public Library.
The Ducks are 2-0 now, and they're looking a lot better than people here were hoping for. Last week's win against Houston was sloppy, but today they looked sharp, and executed the Spread Offense perfectly, thinning Michigan out and then running Dixon on them. It could be a good year.
Mighty Oregon!
Thursday, August 09, 2007
Musical Geography Trivia Question of the Day
WITHOUT THE AID OF A SEARCH ENGINE:
If you want to ride, you gotta ride it like you're flyin'.
Three questions:
1) What is it?
2) What are two descriptions of it?
3) Where does it go?
Extra Credit:
Name three artists who sang about it.
UPDATE:
One week, no winner, so:
1) The Rock Island Line
2) It is a mighty good road; It is the road to ride
3) Down to New Orleans
Extra Credit:
It's been recorded by quite a few artists, but the more well-known would include Lead Belly, Johnny Horton, Johnny Cash, and the Brothers Four.
Any resemblace to a gospel tune is strictly coincidental.
Saturday, August 04, 2007
The Heat is On
(Sticky to the top through Saturday)
One of the minor frustrations stemming from my financial situation this summer has been the inability to afford a brisket to barbecue. It used to be a cheap cut of meat, but people have "discovered" it, and its cost is rising faster than a San Diego Condo.
Well, a friend of mine, a local reader of this blog who shall remain anonymous (per their request), has generously donated a brisket to me. It's not as big as the ones I get from the store, but it's of an obviously higher quality -- this person's source for meat rocks.
So last night, I started marinating it. Friday I'll pull it, apply the rub, let is rest overnight, and get to smoking on Saturday. I thought I'd update you all along the way.
Last night, I put the brisket in a stock pot, and added to that:
1 medium yellow onion, small dice
10 cloves garlic, peeled
cracked pepper to taste (lots)
5 sprigs rosemary
1 bottle minus one glass red wine (I used an Oregon wine from Girardet, Grand Rouge, it's patterned after a Cotes du Rhone.)
1 six-pack 5 4 bottles porter (I used MacTarnahan's Black Watch, Black Butte is also good)
32 oz. berry juice (a blend of cranberry, Strawberry, Blackberry, and Raspberry)
1/2 cup apple cider vinegar
1/2 cup worcestershire sauce
So it definitely has a Northwest twist to it.
UPDATE: Friday Aug 03
Stage two is now under way. This afternoon I removed the brisket from the marinade. The outer layer of the whole thing went from the bright cherry red of meat to the purple-red of the wine. It's beautiful, but most of that will disappear into the smoke ring tomorrow.
The brisket I've patted dry, and applied a dry rub -- 5 parts turbinado sugar, 2 parts kosher salt, with a mix of herbs and spices: white pepper, paprika, ground sundried tomato, garlic powder, onion powder, chili powder, mustard powder, ground rosemary, ground oregano, ground cumin, ground sage.
I've strained the marinade, setting aside the rosemary twigs separately from the onions and garlic. I have plans for all of that stuff tomorrow.
UPDATE: Saturday Aug 04
At 9:30 this morning I fired up the smoker. While the charcoal was getting ready, I put the leftover marinade in a baking pan and placed it on the lower rack, to let it come up to temp with the smoker. Meanwhile, I removed the brisket from the fridge and let it rest, adding a little more dry rub to the top. When the smoker reached 275, I set the brisket on the top rack over the pan with the marinade. The rosemary from the marinade went in the firebox, along with alder and apple for the smoke sources. Throughout the day I'll be adding more of all three, though the rosemary will now be fresh, not that from the marinade.
1:30 PM
I just committed what is probably some form of heresy for Texans and true believers in their style of cooking brisket, but I discovered it a while back, and it really takes my brisket to another level: Setting the brisket to the side, I've lifted the drip pan up to the top rack, and have set the brisket into it. For the remainder of the time cooking it, it shall be braised (the sumberged bottom side) AND smoked (the exposed topside).
One of the minor frustrations stemming from my financial situation this summer has been the inability to afford a brisket to barbecue. It used to be a cheap cut of meat, but people have "discovered" it, and its cost is rising faster than a San Diego Condo.
Well, a friend of mine, a local reader of this blog who shall remain anonymous (per their request), has generously donated a brisket to me. It's not as big as the ones I get from the store, but it's of an obviously higher quality -- this person's source for meat rocks.
So last night, I started marinating it. Friday I'll pull it, apply the rub, let is rest overnight, and get to smoking on Saturday. I thought I'd update you all along the way.
Last night, I put the brisket in a stock pot, and added to that:
1 medium yellow onion, small dice
10 cloves garlic, peeled
cracked pepper to taste (lots)
5 sprigs rosemary
1 bottle minus one glass red wine (I used an Oregon wine from Girardet, Grand Rouge, it's patterned after a Cotes du Rhone.)
32 oz. berry juice (a blend of cranberry, Strawberry, Blackberry, and Raspberry)
1/2 cup apple cider vinegar
1/2 cup worcestershire sauce
So it definitely has a Northwest twist to it.
UPDATE: Friday Aug 03
Stage two is now under way. This afternoon I removed the brisket from the marinade. The outer layer of the whole thing went from the bright cherry red of meat to the purple-red of the wine. It's beautiful, but most of that will disappear into the smoke ring tomorrow.
The brisket I've patted dry, and applied a dry rub -- 5 parts turbinado sugar, 2 parts kosher salt, with a mix of herbs and spices: white pepper, paprika, ground sundried tomato, garlic powder, onion powder, chili powder, mustard powder, ground rosemary, ground oregano, ground cumin, ground sage.
I've strained the marinade, setting aside the rosemary twigs separately from the onions and garlic. I have plans for all of that stuff tomorrow.
UPDATE: Saturday Aug 04
At 9:30 this morning I fired up the smoker. While the charcoal was getting ready, I put the leftover marinade in a baking pan and placed it on the lower rack, to let it come up to temp with the smoker. Meanwhile, I removed the brisket from the fridge and let it rest, adding a little more dry rub to the top. When the smoker reached 275, I set the brisket on the top rack over the pan with the marinade. The rosemary from the marinade went in the firebox, along with alder and apple for the smoke sources. Throughout the day I'll be adding more of all three, though the rosemary will now be fresh, not that from the marinade.
1:30 PM
I just committed what is probably some form of heresy for Texans and true believers in their style of cooking brisket, but I discovered it a while back, and it really takes my brisket to another level: Setting the brisket to the side, I've lifted the drip pan up to the top rack, and have set the brisket into it. For the remainder of the time cooking it, it shall be braised (the sumberged bottom side) AND smoked (the exposed topside).
Wednesday, August 01, 2007
Musical Geography Trivia Question of the Day
If even her smile looks like a frown, where has she seen her share of devils?
Tuesday, July 31, 2007
Will Food for Work
I've been keeping my mouth shut about some personal news, both good and bad, but I can finally let the cat out of the bag:
I've been frustrated for some time by my job. I like the people I've been working for, but the work never turned full time. It's not their fault -- El Vaquero is predominantly a dinner restaurant, with some lunch business and no breakfast, and daycare demands have kept me limited to morning hours -- hence the pastry position.
But a while back, I got called in for an interview at another restaurant here in town. The restaurant in question is in an excellent location, has a great reputation, and best of all, it's in a hotel, so they have a lot more flexibility in the hours they have to offer. I met with the Chef de Cuisine of the restaurant (who graduated from the culinary program I'm attending), then the Executive Chef of the entire facility (restaurant and banquet/catering), and yesterday, with their HR director.
So to make a long story... well, not short, but at least to keep it from being any longer, I got the job! I'll be making slightly more than I was before, I'll be working full time, I'll be eligible for benefits. And best of all, I'll be doing prep work -- the first step on the road to the line!
I gave my two weeks notice yesterday, and the Executive Chef at El Vaquero gave me permission to switch right away. I'm grateful for the chance they gave me there, and I have no ill feelings towards the restaurant or the management or staff there, but this new place is a better fit for ME, not just in terms of the hours and position but also in terms of the featured cuisine. This new place serves Northwest Cuisine, with an emphasis on Oregon ingredients and the use of sustainable, local products. The Executive Chef recognizes how blessed we are to live in a region and a state with an abundance of fresh, tasty foods.
I'm not going to mention the new place by name, I think that was a mistake when I mentioned El Vaquero by name. But I'm sure my local readers have narrowed the identity down to a select few. Regardless, be happy for me -- things are looking up.
I've been frustrated for some time by my job. I like the people I've been working for, but the work never turned full time. It's not their fault -- El Vaquero is predominantly a dinner restaurant, with some lunch business and no breakfast, and daycare demands have kept me limited to morning hours -- hence the pastry position.
But a while back, I got called in for an interview at another restaurant here in town. The restaurant in question is in an excellent location, has a great reputation, and best of all, it's in a hotel, so they have a lot more flexibility in the hours they have to offer. I met with the Chef de Cuisine of the restaurant (who graduated from the culinary program I'm attending), then the Executive Chef of the entire facility (restaurant and banquet/catering), and yesterday, with their HR director.
So to make a long story... well, not short, but at least to keep it from being any longer, I got the job! I'll be making slightly more than I was before, I'll be working full time, I'll be eligible for benefits. And best of all, I'll be doing prep work -- the first step on the road to the line!
I gave my two weeks notice yesterday, and the Executive Chef at El Vaquero gave me permission to switch right away. I'm grateful for the chance they gave me there, and I have no ill feelings towards the restaurant or the management or staff there, but this new place is a better fit for ME, not just in terms of the hours and position but also in terms of the featured cuisine. This new place serves Northwest Cuisine, with an emphasis on Oregon ingredients and the use of sustainable, local products. The Executive Chef recognizes how blessed we are to live in a region and a state with an abundance of fresh, tasty foods.
I'm not going to mention the new place by name, I think that was a mistake when I mentioned El Vaquero by name. But I'm sure my local readers have narrowed the identity down to a select few. Regardless, be happy for me -- things are looking up.
Monday, July 30, 2007
Killer "B"eans
So for the reunion cookout on Sunday, the reunion committee provided burgers, dogs, and pop, and we were asked to bring a side dish to share. Since I spent most of the day Saturday preparing to drive south for the reunion, and we were leaving early on Sunday, I opted for somehting I could cook in the crockpot on Saturday, forget it while doing chores, fridge it before leaving, then reheat Sunday morning. My choice? Killer "B"eans: Brian B's Blackberry, Bacon, and Beer Barbecue Baked Beans. Into the pot went:
1 small yellow onion, small dice
1 package bacon, small dice
4 15 oz cans of pinot beans, rinsed
1 12 oz bottle Smucker's blackberry syrup
1 12 oz bottle MacTarnahan's Black Watch Porter
1 tablespoon minced garlic
salt to taste
pepper to taste
1 tsp cumin
1 tsp oregano
hot sauce to taste
1 tbsp yellow mustard
2 tbsp apple cider vinegar
They cooked on high for 3 hours, then reheated the next morning, and they were delicious. TFR says they'd be better if the bacon were pre-cooked, but I thought they were good as is.
1 small yellow onion, small dice
1 package bacon, small dice
4 15 oz cans of pinot beans, rinsed
1 12 oz bottle Smucker's blackberry syrup
1 12 oz bottle MacTarnahan's Black Watch Porter
1 tablespoon minced garlic
salt to taste
pepper to taste
1 tsp cumin
1 tsp oregano
hot sauce to taste
1 tbsp yellow mustard
2 tbsp apple cider vinegar
They cooked on high for 3 hours, then reheated the next morning, and they were delicious. TFR says they'd be better if the bacon were pre-cooked, but I thought they were good as is.
Always a Trojan
Well, it's done. My twentieth high school reunion, that is. The festivities were this past weekend -- Saturday night we had a buffet dinner, just the classmates and spouses; Sunday afternoon we all got together for a family cookout.
For a group of people pushing 40, I was amazed at how many of us had small kids -- The Lad, at 2 1/2, was nowhere hear the youngest, and one classmate had to decline to attend because she had a baby just months ago. The crowd at the bar on Saturday was small compared to the popularity of the playground on Sunday.
It was also intesting to observe the changes: the people who hadn't aged a day; the people who looked 50; the people who despite the aging were immediately identifiable, and the people whose name tags were my only hope. Time is fickle. I remember an episode of the original Star Trk in which the characters aged at a phenomenal rate, I always found it amusing to watch that episode as a rerun after the movies came out. Saturday and to a lesser extend Sunday were the same way -- people don't always age according to our expecttons. The years dole out both grace and harshness, sometimes in the same face, but always in portions specific to the individual.
And time changes us in ways other than our physical appearance. Our experiences, our opportunities, our choices -- each of us took a different path to reach the Moose Lodge this past Saturday. For some of us the road is longer than others, or harder, or more indirect, and we are all at different places in our lives, but we were all in one place that night, and it felt good.
It felt good because for a few hours each day, that place was the same place. We were equals, we were back together in one place in one time: classmates, friends, peers. Whether we work at the local pizza joint or are a corporate attorney -- and yes, the careers did span that wide a gap -- we were old friends, all glad to see each other, all helping each other remember our youth.
Sunday we all sort of drifted off. The farther away we lived, the earlier we left. But there wasn't any melancholy on my behalf, no sentimental sadness. All I felt was a gladness to be reminded that despite all that has changed, I still belong, I'm still a part of a group with a shared experience -- Douglas High School, Class of '87.
For a group of people pushing 40, I was amazed at how many of us had small kids -- The Lad, at 2 1/2, was nowhere hear the youngest, and one classmate had to decline to attend because she had a baby just months ago. The crowd at the bar on Saturday was small compared to the popularity of the playground on Sunday.
It was also intesting to observe the changes: the people who hadn't aged a day; the people who looked 50; the people who despite the aging were immediately identifiable, and the people whose name tags were my only hope. Time is fickle. I remember an episode of the original Star Trk in which the characters aged at a phenomenal rate, I always found it amusing to watch that episode as a rerun after the movies came out. Saturday and to a lesser extend Sunday were the same way -- people don't always age according to our expecttons. The years dole out both grace and harshness, sometimes in the same face, but always in portions specific to the individual.
And time changes us in ways other than our physical appearance. Our experiences, our opportunities, our choices -- each of us took a different path to reach the Moose Lodge this past Saturday. For some of us the road is longer than others, or harder, or more indirect, and we are all at different places in our lives, but we were all in one place that night, and it felt good.
It felt good because for a few hours each day, that place was the same place. We were equals, we were back together in one place in one time: classmates, friends, peers. Whether we work at the local pizza joint or are a corporate attorney -- and yes, the careers did span that wide a gap -- we were old friends, all glad to see each other, all helping each other remember our youth.
Sunday we all sort of drifted off. The farther away we lived, the earlier we left. But there wasn't any melancholy on my behalf, no sentimental sadness. All I felt was a gladness to be reminded that despite all that has changed, I still belong, I'm still a part of a group with a shared experience -- Douglas High School, Class of '87.
Monday, July 23, 2007
Musical Geography Trivia Question of the Day
Baby, you and me were never meant to be,
just maybe think of me once in a while.
Where am I?
just maybe think of me once in a while.
Where am I?
Wednesday, July 18, 2007
Musical Geography Trivia Question of the Day
If you come lookin' for a job, but get no offers, what DO you get?
Tuesday, July 17, 2007
Quote of the Week
A tip of the toque to Bill Steigerwald via Tim Blair via Ken at It Comes in Pints?
"...NBC's [Live Earth] concert-highlights show Saturday night drew only 2.75 million -- which means more Americans watched Peru and Argentina play soccer on Spanish-language Univision."
"...NBC's [Live Earth] concert-highlights show Saturday night drew only 2.75 million -- which means more Americans watched Peru and Argentina play soccer on Spanish-language Univision."
Friday, July 13, 2007
Musical Geography Trivia Question of the Day
If you took them out with a well-aimed clout, what were you often heard to say?
Friday, July 06, 2007
I Don't Tan, I Rust
A tip of the toque to Troutdale Councilor Canfield:
You are 100% Oregon
Congratulations! You are a native Oregonian. Pick up your honorary singing salmon plaque at City Hall.
How Oregon are you?
Quizzes for MySpace
Wednesday, July 04, 2007
Self Evident
In celebration of the Glorious Fourth, I had considered reposting this entry, in which I explain why I believe the Declaration of Independence is a more central document for informing my political beliefs than the Constitution.
Instead, I decided to just post it here and let it speak for itself:
Happy Independence Day, America.
Instead, I decided to just post it here and let it speak for itself:
In CONGRESS, July 4, 1776
The unanimous Declaration of the thirteen united States of America,
The unanimous Declaration of the thirteen united States of America,
When in the Course of human events, it becomes necessary for one people to dissolve the political bands which have connected them with another, and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature's God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation.
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. --That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, --That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. —Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain [George III] is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world.
He has refused his Assent to Laws, the most wholesome and necessary for the public good.
He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained; and when so suspended, he has utterly neglected to attend to them.
He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only.
He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their public Records, for the sole purpose of fatiguing them into compliance with his measures.
He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people.
He has refused for a long time, after such dissolutions, to cause others to be elected; whereby the Legislative powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the mean time exposed to all the dangers of invasion from without, and convulsions within.
He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands.
He has obstructed the Administration of Justice, by refusing his Assent to Laws for establishing Judiciary powers.
He has made Judges dependent on his Will alone, for the tenure of their offices, and the amount and payment of their salaries.
He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people, and eat out their substance.
He has kept among us, in times of peace, Standing Armies without the consent of our legislatures.
He has affected to render the Military independent of and superior to the Civil power.
He has combined with others to subject us to a jurisdiction foreign to our constitution and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation:
For Quartering large bodies of armed troops among us:
For protecting them, by a mock Trial, from punishment for any Murders which they should commit on the Inhabitants of these States:
For cutting off our Trade with all parts of the world:
For imposing Taxes on us without our Consent:
For depriving us, in many cases, of the benefits of Trial by Jury:
For transporting us beyond Seas to be tried for pretended offences:
For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies:
For taking away our Charters, abolishing our most valuable Laws, and altering fundamentally the Forms of our Governments:
For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever.
He has abdicated Government here, by declaring us out of his Protection and waging War against us.
He has plundered our seas, ravaged our Coasts, burnt our towns, and destroyed the lives of our people.
He is at this time transporting large Armies of foreign Mercenaries to compleat the works of death, desolation and tyranny, already begun with circumstances of Cruelty and perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation.
He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands.
He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages, whose known rule of warfare, is an undistinguished destruction of all ages, sexes and conditions.
In every stage of these Oppressions We have Petitioned for Redress in the most humble terms: Our repeated Petitions have been answered only by repeated injury. A Prince whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people.
Nor have We been wanting in attentions to our British brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which, would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends.
We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by the Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States; that they are Absolved from all Allegiance to the British Crown, and that all political connection between them and the State of Great Britain, is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness. --That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed, --That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same Object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. —Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain [George III] is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world.
He has refused his Assent to Laws, the most wholesome and necessary for the public good.
He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained; and when so suspended, he has utterly neglected to attend to them.
He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only.
He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their public Records, for the sole purpose of fatiguing them into compliance with his measures.
He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people.
He has refused for a long time, after such dissolutions, to cause others to be elected; whereby the Legislative powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the mean time exposed to all the dangers of invasion from without, and convulsions within.
He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands.
He has obstructed the Administration of Justice, by refusing his Assent to Laws for establishing Judiciary powers.
He has made Judges dependent on his Will alone, for the tenure of their offices, and the amount and payment of their salaries.
He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people, and eat out their substance.
He has kept among us, in times of peace, Standing Armies without the consent of our legislatures.
He has affected to render the Military independent of and superior to the Civil power.
He has combined with others to subject us to a jurisdiction foreign to our constitution and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation:
For Quartering large bodies of armed troops among us:
For protecting them, by a mock Trial, from punishment for any Murders which they should commit on the Inhabitants of these States:
For cutting off our Trade with all parts of the world:
For imposing Taxes on us without our Consent:
For depriving us, in many cases, of the benefits of Trial by Jury:
For transporting us beyond Seas to be tried for pretended offences:
For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies:
For taking away our Charters, abolishing our most valuable Laws, and altering fundamentally the Forms of our Governments:
For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever.
He has abdicated Government here, by declaring us out of his Protection and waging War against us.
He has plundered our seas, ravaged our Coasts, burnt our towns, and destroyed the lives of our people.
He is at this time transporting large Armies of foreign Mercenaries to compleat the works of death, desolation and tyranny, already begun with circumstances of Cruelty and perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation.
He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands.
He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages, whose known rule of warfare, is an undistinguished destruction of all ages, sexes and conditions.
In every stage of these Oppressions We have Petitioned for Redress in the most humble terms: Our repeated Petitions have been answered only by repeated injury. A Prince whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people.
Nor have We been wanting in attentions to our British brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which, would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends.
We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by the Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States; that they are Absolved from all Allegiance to the British Crown, and that all political connection between them and the State of Great Britain, is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.
Happy Independence Day, America.
How Much Greenhouse Carbon is Emitted by Burning Heretics at the Stake?
A tip of the toque to non-blogging buddy Lurch, who sent me a link to this speech by Michael Crichton. In it, Crichton takes to task the "consensus" argument that is used so widely to justify Global Warming alarmism. It's chilling stuff (pun intended), but a must read. The money quote, in my opinion:
Indeed. But that really is what we're coming to.
Of course, any scientist can be charged as Galileo was charged. I just never thought I'd see the Scientific American in the role of mother church.
Indeed. But that really is what we're coming to.
Tuesday, July 03, 2007
Musical Geography Trivia Question of the Day
If the seagulls were wheeling high above the wall, what thing made what noise in what place?
We Have No Winner
Wow. For the first time ever, I've posted a Musical Geography Trivia Question that NO ONE has answered, in over two weeks.
So, without further ado:
1. Portland, Oregon
2. Sloe Gin Fizz.
3. If that ain't love, then tell me what is.
So, without further ado:
1. Portland, Oregon
2. Sloe Gin Fizz.
3. If that ain't love, then tell me what is.
Monday, July 02, 2007
R.I.P.
Beverly Sills, 1929-2007.
I remember watching and enjoying her on the Muppet Show as a kid. She made opera enjoyable, and entertaining, without cheapening it. In many ways she reminded me of Julia Child -- a sharp mind, a humble graciousness, and blazingly gifted. She will be missed.
I remember watching and enjoying her on the Muppet Show as a kid. She made opera enjoyable, and entertaining, without cheapening it. In many ways she reminded me of Julia Child -- a sharp mind, a humble graciousness, and blazingly gifted. She will be missed.
All My Rowdy Friends are Coming Over Tonight
A tip of the toque to Ken at It Comes in Pints?
| what redneck are you? Your Result: hank Jr a bottle of jack and a few rowdy friends is your life. you like country music and just hanging around. you know what its like to be laid up here in a country state of mind | |
| ted nugent | |
| david allen coe | |
| hillary clinton | |
| what redneck are you? Make a Quiz | |
Sunday, July 01, 2007
Thursday, June 28, 2007
Wednesday, June 27, 2007
Rolling in the Dough
Literally for now, hopefully figuratively soon.
Sorry I haven't been posting much, but I got busy again, and with good reason/news:
As of Sunday, I stopped workingin the dish pit at El Vaquero. Instead, as of Monday, I started trainingto take over the pastry station. I'm fed to the wolves this coming Tuesday.
Sorry I haven't been posting much, but I got busy again, and with good reason/news:
As of Sunday, I stopped workingin the dish pit at El Vaquero. Instead, as of Monday, I started trainingto take over the pastry station. I'm fed to the wolves this coming Tuesday.
Saturday, June 23, 2007
Bastard
His child AND the mother.
I was in tears when I found out, even though I expected this. My heart goes out to her and her family. I hope he fries.
I was in tears when I found out, even though I expected this. My heart goes out to her and her family. I hope he fries.
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