tag:blogger.com,1999:blog-137688232024-03-06T22:42:43.320-08:00Listening to the WeatherAn ear to the wind...
Tracking the world of economics, politics, education, science, literature, music, film, and anything that could be deemed interestingMightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-13768823.post-77924338543961179042020-09-18T04:52:00.004-07:002020-09-18T04:52:54.994-07:00Paneer Biriyani<p><span style="font-family: helvetica;">Okay, this is a culmination of experiments and recipes. </span></p><p><span style="font-family: helvetica;"><b>Ingredients; for about 4 people</b></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">2 cups of long grain rice</span></li><li><span style="font-family: helvetica;">250 gms of paneer</span></li><li><span style="font-family: helvetica;">250 gms of potatoes</span></li><li><span style="font-family: helvetica;">1 large onion</span></li><li><span style="font-family: helvetica;">1 cup birista (dry fried onions)</span></li><li><span style="font-family: helvetica;">1 large tomato</span></li><li><span style="font-family: helvetica;">1/2 cup of chopped cilantro</span></li><li><span style="font-family: helvetica;">1 cup of chopped mint</span></li><li><span style="font-family: helvetica;">1 cup yogurt</span></li><li><span style="font-family: helvetica;">2 table spoons of ghee</span></li><li><span style="font-family: helvetica;">2 star anise</span></li><li><span style="font-family: helvetica;">8 peppercorns</span></li><li><span style="font-family: helvetica;">2 sticks of cardamom</span></li><li><span style="font-family: helvetica;">8 cloves</span></li><li><span style="font-family: helvetica;">4 bay leaves</span></li><li><span style="font-family: helvetica;">1 tea spoon chilli powder</span></li><li><span style="font-family: helvetica;">2 tea spoons of turmeric</span></li><li><span style="font-family: helvetica;">2 tea spoons of coriander powder</span></li><li><span style="font-family: helvetica;">2 tea spoons kasuri methi</span></li><li><span style="font-family: helvetica;">1 cup milk</span></li><li><span style="font-family: helvetica;">1 tea spoon rose water</span></li><li><span style="font-family: helvetica;">1 tea spoon kewra water</span></li><li><span style="font-family: helvetica;">Cashew nuts</span></li><li><span style="font-family: helvetica;">4 green chillis</span></li></ul><p></p><p><span style="font-family: helvetica;"><b>Process:</b></span></p><p><span style="font-family: helvetica;"><b>The rice: </b></span><span style="font-family: helvetica;">You want to wash well and soak a good long grain rice for at least 1-2 hours in cold water. Then in a nice pot, heat up some ghee and temper it with cardamom, cloves, bay leaves, star anise, and peppercorn and toast the rice in the ghee till every grain of rice is nicely coated. Once done, you want to add about 3/4 of the usual amount of water and then cook the rice till the water is all evaporated. Turn it off and keep aside.</span></p><p><span style="font-family: helvetica;"><b>The paneer:</b> First, let's marinate the paneer. In a bowl mix in 1/2 of the yogurt, 1/2 of the chopped birista, 1/3rd of the chopped coriander leaves, salt, honey, kasuri methi, black pepper, chopped mint, red chilli powder, turmeric, and crushed cloves. Keep aside till needed.</span></p><p><span style="font-family: helvetica;"><b>The potatoes: </b>Peel and cut the potatoes into nice large pieces, maybe quarters. In a microwave safe bowl, add a bit of water and salt and cover with wrap and microwave for 4 minutes or so. Set aside.</span></p><p><span style="font-family: helvetica;">Okay, now everything happens in one pot - preferably something you can "seal".</span></p><p><span style="font-family: helvetica;"><b>The masala: </b>In a pot, I used a Dutch oven, heat up some ghee, with a little bit of oil (to prevent the ghee from burning). Once hot, add cumin seeds, bay leaves, peppercorns, star anise, cardamom, cloves, cinnamon stick. Once you start getting a nice aroma, add in sliced or diced onions and fry till they are turning golden. Then add the ginger-garlic paste. Once the raw smell of ginger-garlic is gone, add in chopped tomatoes. Now add salt to get the tomatoes to soften up. Then add turmeric powder, crushed black pepper, coriander powder, garam masala, kasuri methi, green chilies, and 1/3rd of the chopped cilantro and mint leaves. Add the rest of the yogurt and a dash of water to stop the masala from burning and stir and mix well till you get a nice, pulpy paste.</span></p><p><span style="font-family: helvetica;"><b>Putting it all together: </b>Drop in the potatoes to the masala. Add about half the rice to the masala - just layer it on top. Add half the milk. Then layer on the marinated paneer. Then layer the rest of the rice. For the finish, the rest of the chopped cilantro and mint leaves, some cashew nuts, the rest of the birista, a nice helping of ghee, 1/2 the kewra and rose water, and then mix the saffron into the rest of the milk and pour it on top.</span></p><p><span style="font-family: helvetica;">Now seal the pot, I just used foil, and cook for about 20 minutes on low heat. Then let it sit, covered for another 20 minutes. This process is called "dum".<br /></span></p><p><span style="font-family: helvetica;">Before serving add the rest of the rose water and kewra water. </span></p><div class="blogger-post-footer"><!-- SiteSearch Google -->
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-81000599354627066012020-08-29T07:36:00.002-07:002020-08-29T07:36:20.251-07:00Dim’er Dalna (Bengali egg curry)<p> <span style="font-family: helvetica;">Best served with Bengali fried bread called “Luchi”, otherwise, white rice and raita are a really good combo as well.</span></p><p><span style="font-family: helvetica;"><b>Ingredients (for the egg curry) - serves 3-4 people</b></span></p><p><span style="font-family: helvetica;">- 6 eggs, hard boiled and peeled. Then if you’re a beginner, take a toothpick and prick small holes in the egg all around, I would say about 10-15 per egg. If you’re confident with your knife skills, make slits into the eggs, 6 per egg along the length of the egg. Do not cut too deep otherwise your egg will fall apart.</span></p><p><span style="font-family: helvetica;">- One large red onion, thinly sliced or finely chopped up. The choice of cut depends on the texture of the gravy. If you want it chunky, use sliced onions, for a smoother gravy use finely chopped. If you’re unsure of your knife skills you can make an onion paste as well.</span></p><p><span style="font-family: helvetica;">- 1 large ripe red tomato diced, seeds and skin and all. Again, if you want, you can make a tomato paste</span></p><p><span style="font-family: helvetica;">- An inch of ginger and a couple of cloves of garlic, smashed</span></p><p><span style="font-family: helvetica;">- Yogurt</span></p><p><span style="font-family: helvetica;">- Dry spices: cumin,</span></p><p><span style="font-family: helvetica;">- Olive or mustard oil</span></p><p><span style="font-family: helvetica;"><b>Preparation</b></span></p><p><span style="font-family: helvetica;">In a wok or a large pan, heat up about a table spoon of olive oil. Now, coat the eggs in a bit of salt, pepper, and turmeric (and red chili powder, optional). Once the oil is hot, fry the whole eggs till you get a nice sheen on all sides. Move them around. If it sits for too long on the pan the skin will start to wrinkle and the texture gets rubbery. So once you start seeing a golden color, you’re done. Typically takes about 2-3 minutes. Take the eggs out and keep aside.</span></p><p><span style="font-family: helvetica;">In the same pan, add 2 table spoons of mustard oil (or olive oil). Before the oil heats up too much and smokes, add the tempering ingredients: bay leaves, cardamom, cinnamon, cumin seeds, and cloves. If you’re using olive oil, you can throw in some mustard seeds as well.</span></p><p><span style="font-family: helvetica;">Fry for a couple of minutes till there is an aroma. Turn the heat up. Now add the onions. Remember if you’re using onion paste it will cook a lot faster than chopped or sliced onions. I prefer sliced onions. Add a bit of salt and sugar. Fry for about 2-3 minutes. Now add the smashed ginger and garlic and continue to fry for 1 more minute. Remember the garlic can burn easily so you want to keep an eye on it. Cooking it till the raw smell goes away is enough. Now add the tomatoes. The water from the tomatoes will prevent any burning so you don’t need to worry about that anymore. Make a slurry of the dry spices: cumin powder, coriander powder, red chili powder, turmeric powder, salt, and a bit of hot water. Add the slurry and fry. You want the tomatoes to melt away and most of the water to evaporate. This will take about 5-6 minutes, you’ll have to keep stirring. Lower the heat and cover.</span></p><p><span style="font-family: helvetica;">In the meantime, peel and cut up two big potatoes into 1/8ths or about 1 inch cubes. Put them in a microwave safe bowl, add a bit of salt, and a couple of spoons of water, cover with cling wrap and microwave for 3 minutes. </span></p><p><span style="font-family: helvetica;">Okay back to the main attraction. Uncover, stir, and turn the heat up to medium. Most of the water should have gone by now. Add 2 heaped table spoons of beaten yogurt and mix thoroughly. Add the potatoes, graham masala, and the fenugreek. Stir till everything is coated. Add the eggs and gently mix.</span></p><p><span style="font-family: helvetica;">Now there are two options. You can keep it as a dry gravy, in which case, lower the heat, cover and let it cook for 5 minutes.</span></p><p><span style="font-family: helvetica;">For a lighter gravy for rice, add about 200 ml of water, lower the heat, cover and let it cook for about 7 minutes.</span></p><p><span style="font-family: helvetica;">Uncover, sprinkle in roughly chopped cilantro and a bit of ghee and you’re done!</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"><br /></span></p><div class="blogger-post-footer"><!-- SiteSearch Google -->
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com1tag:blogger.com,1999:blog-13768823.post-16294347679745810412020-08-24T06:59:00.002-07:002020-08-24T06:59:49.382-07:00Mushroom Risotto a la Maity<p><span style="font-family: helvetica;">Okay the mushroom risotto is a classic, but here's my take on it, and we got here after a lot of iterations. It's a simple recipe with few ingredients so make sure you get good ingredients. </span></p><p><span style="font-family: helvetica;"><b>Ingredients for 2 people:</b></span></p><p><span style="font-family: helvetica;">1. A good Italian risotto rice like Arboreo or Carnaroli - a fistful person, so two.</span></p><p><span style="font-family: helvetica;">2. A good extra virgin olive oil</span></p><p><span style="font-family: helvetica;">3. Unsalted butter</span></p><p><span style="font-family: helvetica;">4. A good chunk of actual Parmesan cheese</span></p><p><span style="font-family: helvetica;">5. Your favorite mushrooms. You can get whatever kind you like best - you can mix and match too</span></p><p><span style="font-family: helvetica;">6. A medium white onion or a couple of shallots</span></p><p><span style="font-family: helvetica;">7. A good white wine - the one you drink is the one you cook with. You can also experiment with Vermouth.</span></p><p><span style="font-family: helvetica;">8. Stock - you'll need about a liter. I prefer veggie stock, but you can use chicken or mushroom stock. Beef or others are too strong.</span></p><p><span style="font-family: helvetica;">9. Parsley, lime or lemons, a couple of cherry tomatoes, tarragon, basil, rosemary (whatever you're feeling like. This is a garnish, not part of the main risotto)</span></p><p><span style="font-family: helvetica;">10. Thyme </span></p><p><span style="font-family: helvetica;"><b>Process: This meal takes time and patience to make. So put on a good audiobook or an album before you begin.</b></span></p><p><span style="font-family: helvetica;">In a deep pot heat up a couple of table spoons of olive oil. Finely chop the onions or shallots and throw in them in the pot once the oil has warmed. You want the heat to stay low to medium all the way through - it's all about the slow cooking. Sweat those onions. Add in a couple of sprigs of thyme to flavor the oil. Once the oils release a nice aroma, toss in the rice. Now, you can blanch the rice in cold water for five minutes if you want if the rice looks unclean but this is not necessary from a fresh bag.</span></p><p><span style="font-family: helvetica;">Give it a good stir. You'll be stirring a lot to make a nice risotto. Now you want to toast the rice till you get a little bit of browning and a lovely nutty aroma to arise. Don't worry about anything sticking to the bottom of the pan, we'll be deglazing it in a moment. Once the rice is nice and toasted and nutty, usually 5-6 minutes. Now you want to add in the white wine - at least a cup or so. Don't worry, all the alcohol will evaporate. The wine deglazes the pan as you stir it in. Let it reduce and evaporate.</span></p><p><span style="font-family: helvetica;">Once most of the wine has evaporated, pour in one ladle of the stock. DO NOT pour in all of the stock at once. This is critical. You're only going to put in one cup at a time and keep stirring till it is all absorbed by the rice. If you don't, you'll get a soft exterior and a hard interior of the rice.</span></p><p><span style="font-family: helvetica;">In the mean time, in a pan toss in 3/4th of your mushrooms. Chopped up, torn up mushrooms. Don't worry so much about elegance here. Add a small, about a tea spoon of butter and let the mushrooms release their water. Stir 'em up till the water is gone and the mushrooms have nicely browned from the butter.</span></p><p><span style="font-family: helvetica;">Keep going at it on the rice. Add stock, stir, let the rice soak it, repeat. Keep going till there is one ladle of stock left. You will typically need about 1 liter of stock. With the last ladle of stock, drop the cooked mushrooms. This allows the mushrooms to also soak up some of the stock. Once most of the liquid is gone, add about a cup of freshly grate Parmesan cheese and about a tablespoon of the butter. Give it a nice stir... everything should start taking on a beautiful creamy texture. Cover it, turn off the heat and let it sit and chill.</span></p><p><span style="font-family: helvetica;">In the meantime, toss in the remaining mushrooms in the heated pan where you cooked your mushrooms. No butter this time. Let them toast nicely and char a bit. Cut up some de-seeded cherry tomatoes, say about 5 into small pieces. It's an odd choice I know, but trust me, the tomatoes add this nice little fresh crunch that make all the difference. Roughly chop up some parsley, tarragon, rosemary, basil... whatever is handy, some olive oil and the juice of half a lemon or lime. Finally add in the toasted mushrooms and give it a nice mix. This is your amazing garnish.</span></p><p><span style="font-family: helvetica;">Serve up the risotto on two pre-warmed deep dishes with the garnish and some freshly grated Parmesan and cracked black pepper. It'll knock your socks off :)</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyRKIuJGmoKjW0aFf2mzBnPvCWL984rKdmA_MSh4cUS3Zrub-XsNpuWW6mumwAEWpG_vMatCWG1MTCo4K4uWH9EvQDWCXszAmv0m5Prrth5os_aBD9ta67oySbQJvpOmmqZMveQ/s1059/risotto.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1059" data-original-width="794" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbyRKIuJGmoKjW0aFf2mzBnPvCWL984rKdmA_MSh4cUS3Zrub-XsNpuWW6mumwAEWpG_vMatCWG1MTCo4K4uWH9EvQDWCXszAmv0m5Prrth5os_aBD9ta67oySbQJvpOmmqZMveQ/s640/risotto.jpeg" /></a></div><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;"><br /></span></p><div class="blogger-post-footer"><!-- SiteSearch Google -->
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-45902119455204232742020-07-30T01:37:00.002-07:002020-07-30T01:37:42.852-07:00Vegan Thai Green Curry with Jasmine Rice and Toppings<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The secret to making a good Thai curry is making a fresh curry paste at home, preferably with a mortar and pestle instead of a blender. This is an elaborate and time-consuming process, so if you're making it, make enough so you can freeze and reuse later.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Paste ingredients (will make enough paste for 2 large pots of curry)</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 large shallot </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 square inch of ginger</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 square inch of galangal (it's in the ginger family, great if you can find it - has citrus-y notes - it's fine if you don't)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 big bunch of cilantro (stalks and all. Traditional Thai curry uses cilantro roots, but that's hard to find)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 cloves of garlic (optional)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 Thai green chilies (as many as you would like depending on how hot you want it - remember that the coconut milk will significantly mollify the heat so go for more than you think you can handle. You also don't want to overwhelm all the subtle flavors with heat.) </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Kafir lime leaves a bunch</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Zest of one lime</span></li>
</ul>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Veggies for the curry</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You can use whatever and as much as you like. My recommendation is to go with some classics/traditional:</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Thai eggplant - they're a little firmer than regular ones so they won't become very soggy in the curry</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Baby corn - hard to find everywhere though</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Carrots</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Mushrooms - whatever kind you have available</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tofu for the protein (if you want - I didn't use it)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Potatoes (if you want)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Brat-paprika</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Green beans</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Coconut milk</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Coconut oil</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fish sauce (or if you want true vegetarian, a mix of soy sauce and rice wine will do as well)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Some nice granular salt - will help draw out the moisture</span></li>
</ul>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><b>Topping</b></span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Completely optional but adds a whole new layer of flavor. Julienne ginger and red chili pepper, and mix with chopped Thai basil and the rest of the lime zest/lime juice that might be leftover from making the curry paste.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><b>Cooking process</b></span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Finely chop all the ingredients for the green curry paste and put into a large mortar and pestle. You could, of course, blitz this in a grinder, but what happens from smashing in a mortar and pestle is the essential oils from the ingredients begin to seep out, which doesn't really happen in a grinder. Still, it's not a deal breaker - it'll still be better than anything store bought. If you're using the mortar route, then it's going to take a while. You probably have to pound for a good 15-20 minutes to make sure you get everything into a paste like consistency. It's perfectly okay if it doesn't feel like a spread - it never will, so don't stress about it. You'll probably need about two tablespoons of the paste for this dish, so you could freeze the rest to use another time.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Okay, wash and next cut up the vegetables how you would like. I would recommend braising the eggplant (if you're using this) before adding it to the curry - it's going to make the texture a lot nicer.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Now, in a large pot, add a healthy amount of coconut oil and once it's hot, add the green curry paste and fry. Once the raw smell is gone, slowly start adding the coconut milk - like you would do with stock when making risotto. A ladle at a time and let the oil separate from the milk slowly. After about 10-15 minutes or so you should see a layer of oil separated from the coconut milk. Now we are ready to add the vegetables.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Add them in order of how long you want them to cook; hard veggies and mushrooms go in first, so start with the carrots, potatoes (if you choose to use them), and mushrooms. The green beans, brat-paprika, and baby corn go at the end, about 5 minutes.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Now let the curry cook covered for 15 minutes. Then add fish sauce, the rest of the kafir lime leaves and Thai basil torn up and the rest of the veggies. Let it cook for 5 more minutes and you are ready to serve. Make sure you taste the veggies for seasoning and cook through.</span></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Serve with some nice Jasmine rice and add a dollop of the topping as garnish :)</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-86454470598969155392020-05-28T04:46:00.001-07:002020-05-28T04:46:53.838-07:00Fluffy Omelette w/ Mushy Peas <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Mushy Peas. </b>Start with these as it will take the longest to cook. Defrost green peas in a pot of boiling water and cook with any kind of aromatics you want. I went with mint. For a stronger flavor you can saute sliced garlic and chili with oil before cooking the peas. So, in a nice pan, put some olive oil and/or butter, throw in some finely chopped shallots, minced garlic (optional), minced chili (optional) and season with salt and pepper. As the shallots soften up, toss in the cooked peas with the mint. Add some chopped parsley if you want. Cook them for a while till the water dries. Move it to a bowl and start mashing it. Add red wine vinegar or lemon juice to compliment the spice. Add </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">some sour cream or cream cheese for texture. Top if off with some fresh, finely chopped mints and parsley. </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>The filling. </b>Make the filling before you cook the eggs. I went with spinach and mushrooms. You could add bacon bits or julienne red peppers or carrots if you want some crunch. In a warm heavy pan, add some olive oil and/or butter. Toss in sliced mushrooms with a pinch of salt and pepper and saute on medium heat. Once the mushrooms have browned a bit, add in the spinach and toss/mix well. Spinach ha a lot of water, so you'll have to wait for the water to evaporate before turning the heat off. Feel free to add any other seasoning here if you want such as chopped chives, etc. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Fluffy eggs </b>- the key is separating the egg whites and the yolk. Whip the egg whites till it's nice and frothy. Beat the yolks with 1 tbsp: 1 egg ratio of milk. Salt and pepper if you want but not needed. Mix the yolks and whites together and make a smooth, frothy mix. Heat a pan with a little bit of olive oil and/or butter and pour in the mixture and cook uncovered on medium heat for 2-3 minutes. It's not a French omelette so don't mix! Wait for the froth to settle a bit - flatten the froth and then drop in some cheese (optional) and the cooked filling. Carefully scrape the sides and fold the omelette and dislodge it from the pan by gently knocking on the handle and flipping it onto a plate. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garnish with spring onions/chives or more cheese (optional).</span><br />
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-45569302701927244682020-05-27T07:42:00.000-07:002020-05-27T07:42:37.592-07:00Fettuccine with corn creme and charred green onions<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I was pretty apprehensive about making my own fettuccine at home, especially without any equipment, but we got there in the end - not perfect, some lessons learnt, but it came together :)</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-33853346934485835642020-05-08T03:59:00.002-07:002020-05-08T03:59:42.434-07:00Bringoli with Pomodoro/Arabiata sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So this was my first attempt at making pasta and sauce from scratch, but I think it turned out pretty okay.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I decided on the <i>Bringoli "Pomodoro"</i>, which is from the Tuscan region. Pomodoro in quotes because it's more of an inspiration from pomodoro than being true to form, much like how Bollywood movies steal from Hollywood, and more recently from Korean movies, but that's a tale for another day.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Ingredients - for 2 people</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><the dough=""></the></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><pasta></pasta></b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 200 gms of "00" or "550" unbleached flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 100 gms of water</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 5 gms of extra virgin olive oil (this is about a table spoon)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- a pinch of kosher salt</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- semolina flour/regular flour for dusting</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- some olive oil for coating with a brush</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">(for cooking - 1 liter of water per 100 gms of pasta and 1 tbsp of kosher salt per liter)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><the sauce=""></the></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- generous helping of olive oil, a couple of glugs should suffice</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><sauce></sauce></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 1 medium onion (diced)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 500 gms of fresh ripe vine tomatoes (quartered)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 10 cherry tomatoes (halved)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 2 cloves of garlic (sliced)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 1 or 2 red chili (diced) - you can either keep or remove the seeds depending on the heat you want</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- a sprig of rosemary</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- a couple of bay leaves (fresh or dry)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- a fist full of basil leaves</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 1 tsp salt </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- 1 tsp sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><garnish></garnish></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><finishing></finishing></b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Parmesan cheese or Gran Padano cheese </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Fresh basil</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Fresh mint</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">- Fresh crushed black pepper</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>The dough</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">So here is the most important thing I learnt about making pasta dough. There is A LOT to learn about pasta dough. Here are some beginner's pointers from my research:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1. Some pasta dough requires eggs, some don't - depending on the type of pasta.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2. Most people will recommend "00" flour - it's the most granular. In Germany, that would be 550. You can get away with unbleached all-purpose; or 405 in Germany. Having some semolina flour on hand for dusting would be ideal; semolina is much courser and harder to work with, so not ideal for beginners.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3. Getting measurements right is critical. Because of the nature of flour, i.e. that it can be compressed, it is not a good idea to use cup measurements, so everything is in grams here (yes, SI units, get used to it).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4. Be patient, and DON'T PANIC!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5. Kneading is everything. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Making it</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I used 405 flour for this and it worked fine. About a 100 grams per person is ideal. I used a bowl to start with because I didn't want the wet ingredients to go all over the place. Weigh all your ingredients. Put the flour in a heap in a bowl and then make a deep crater - this is going to your well to hold the wet ingredients. Pour in the oil and water and salt in there and slowly start mixing in the flout from the top of the mound, don't try to get all the flour in all together. Once you've managed to get all the liquid soaked up, start using your hands to start kneading. Look up some videos on good kneading techniques - the standard rule I learnt was, use one hard, and be consistent. Only use the heel of your palm. Push down the dough with your heel, fold, rotate, repeat. That's it. Push down, fold, rotate, repeat. Just keep at it for 15 minutes. You know when you're done when you end up with a springy ball of dough - pressing it down causes the dough to bounce back up. Wrap in cling wrap and keep in the fridge for 30 minutes or in room temperature for an hour or so. Just let it rest and the gluten get more elastic.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In the mean time start working on the sauce. In a pot, pour in the oil and get the oil warmed up. Throw in the onions, garlic, and chili. You don't want to fry them, you want to make them sweat. So you don't want to oil to be too hot. Once the onions become translucent add the quartered tomatoes salt and sugar. Add the bay leaves and rosemary, bring the heat down to simmer, cover, and just let the tomatoes stew for about 30-40 minutes or so - splash in a bit of hot water if needed (depends on how ripe your tomatoes are). Check-in after 30 minutes. If the tomatoes should have mostly dissolved, if not, turn up the heat a bit and cook for another 10 minutes. Fish out the rosemary and bay leaves. If you have a hand held grinder, you can run the paste through that, if not, no worries. Put in the rest of the tomatoes, basil, and mix well. Cover and keep on simmer.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">The pasta dough has probably chilled out by now. Unwrap the dough. You want to flatten it out into a disc about 3-4 cm thick on an un-floured wooden board. It's okay for the dough to stick a bit to the surface. Now, take a bit of olive oil and brush the exposed side of the dough disc to prevent it from drying out. </span><br />
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">In a baking pan or on foil, spread some of the semolina flour - we'll need this for coating once we roll out the dough noodles. </span><br />
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Cut out 2-3 cm thick strips of dough from the disc using a sharp knife or a pizza cutter. </span><br />
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Now take the strips and roll them with your hand into noodles. The key is to slowly pull your hands apart as you roll. Don't worry about getting the thickness even, this is handmade art :) You want to keep the bringoli as long and thin as possible - about 1 cm in diameter - they're going to expand in the water. Please them in the tray with the semolina and dust it so it stays dry.</span><br />
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Get the water to a roiling boil with plenty of salt. Place the pasta in the pot. Remember this is fresh pasta so it's going to cook rather quickly - you only need them in for about 4 minutes. Best way to check if the pasta is done to your liking, is to get it out and take a bite. Get them out just as they get to the point of being done to your liking and transfer them out of the water to the pasta sauce. Let it sit in the sauce for a bit to finish cooking and soaking in the sauce. </span><br />
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">Serve it up in a plate with grated Parmesan and the basil leaves and a rice glass of Chianti or a northern Italian red.</span><br />
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-56745151235478854382020-05-08T03:05:00.003-07:002020-05-08T03:05:47.220-07:00Parmesan crusted haddock with sides :)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So this was the first time I made fish at home, so I was quite nervous of messing it up, but I think it turned out quite alright. I watched dozens of different recipes to come up with this final version.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">There are multiple components to this meal, so I've broken these down by parts. Because each component cooks quite quickly (except for the potatoes), it's critical to get the timing right. I've listed out the ingredients by item and in the cook cycle I've done it by process to get all the pieces done, not by meal.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The quantities listed is ideal for two people.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here you have it, Parmesan crusted halibut with green asparagus, mushroom wild rice pilaf, potato medallions, served with a <i>beurre blanc</i> sauce, which is just a fancy French way of saying lemon butter sauce :)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>The fish</b></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- I went with halibut. You could swap with cod, or an equally flaky white fish, make sure it's fresh. A 200 gram filet per person is about ideal since we have a lot of accompaniments. If you're planning on just making the fish, then you can go with a larger portion for the filet.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- a bed of panko/bread crumbs mixed with grated Parmesan cheese</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- cayenne pepper (optional)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><b>Wild rice and mushroom pilaf</b></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- Long grain wild rice</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- about 100 grams of wild mushrooms (or any other kind is fine)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 1 tea spoon of olive oil or butter</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 1 table spoon of fresh cilantro</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 table spoon of crushed pistachio or cashew nuts (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1/4 cup of sliced onions (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Rosemary potato medallions </b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 2 large potatoes (you can get any type, it should work fine)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 table spoon of fresh chopped rosemary</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoons of balsamic vinaigrette or creme (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Asparagus</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 500 grams of fresh green asparagus; you don't need to peel, just cut off about 5 cms from the bottom of the stalk - those parts are really hard and don't cook well.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of chopped garlic</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 table spoon of broth; any kind will do, I went with veggie</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 table spoon of acid of some kind, you could go with white/red wine vinegar, rice wine, lemon juice; I went with <i>mirin </i>- which is a slightly sweeter Japanese alternative.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- salt and pepper to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><i style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">beurre blanc</i><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> sauce</span></b><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 1 cup of white wine</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- the juice of one large lemon</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- about 4 table spoons (in cubed form) of cold butter (it's important that this be cold)</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 1 table spoon of shallots</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- herbs of choice - I went with a table spoon of crushed thyme</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- a table spoon of finely chopped parsley to finish </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Preparation </b><i>- start to finish takes about 90 minutes for everything</i></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">So, the potatoes will take the longest to cook so let's start with those. Keep the skin on, cut into circles about 3 cm thick and put the potatoes in a bowl of cold water to wash off excess starch. </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Pre-heat the oven to 200C or 450F.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a bowl, put in the rest of the ingredients for the potatoes. After rinsing off potatoes in cold water, put them in the bowl and mix nicely. Put the potato slices in foil and cover. They're going to go into the oven for about 40 minutes. If the oven is ready, in they go, otherwise, put them aside and wait.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We'll start on the pilaf. If you have a rice cooker, put the washed wild rice and set it to start. Else, put it in a pot wand set to boil as per instructions. In the mean time, slice up the mushrooms. In a hot pan toss in the mushrooms. You should hear the sizzle of the water escaping the mushrooms - if you don't, the pan isn't hot enough. Once the mushrooms brown a bit, put in the butter and the crushed nuts and onions if you're using those. Saute till the mushrooms basically lose half their volume. Over with foil and set aside. We'll need this once the rice is done.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let's get started on the asparagus. Cut the bottom of the asparagus and wash them and dry them. Sprinkle salt and pepper on the asparagus and toss it together. Get a pan (ideally cast iron), piping hot. Once the pan is smoking. Reduce the heat to medium and pour the olive oil in and toss in the asparagus. The asparagus should blister and sizzle in the heat of the pan. The cook time will depend on how thick the stalks are. Once the stalks begin to soften put in a small knob of butter if you like if the pan is getting dry and add the acid of choice here. Continue cooking till the stem begins to wilt. You're almost done. Pour in the broth. Turn the heat off, cover with foil and set aside - let it cook in the steam of the broth.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Before we start on the fish, you have to get the butter sauce going simultaneously. In a sauce pan, pour in all the ingredients together except for the butter and set on high-medium heat. Let all the liquid reduce to about 75% of the original amount. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now, let's get started on the fish. In a plate or pan, spread the panko and Parmesan cheese and salt and pepper. Lay the filet on the the crumbs and pat down nicely. You can flip and coat the other side as well, but I preferred not to. I just sprinkled and rubbed the other side with salt, pepper, and a bit of cayenne pepper.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a medium hot pan, put the olive oil in and lay down the halibut crumb side down. Make sure the pan is not too hot otherwise you will burn the crumbs. Lift the edges a bit and swirl the oil around the pan. Watch the edges, once those turn golden brown it's done. Carefully flip the filet, it might break if you're not careful. Toast the other side as needed. Turn off the heat.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While the fish is cooking, you have to keep an eye on the butter sauce and make sure it is not burning. Once the liquid has reduced, turn the heat down to simmer and start adding the cubes of cold butter and start slowly whisking it in. As you keep adding the butter and you keep reducing the liquid, and whisking, the sauce will thicken. Once it has the consistency of a gravy, take off the heat and strain it through to a warm bowl. This sauce does not stay nice if not kept warm. Add in the chopped parsley. You're done. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One last thing. Get the potatoes out of the stove and make sure they are cooked through. Get those mushrooms and onions cooked from before and mix in the cooked wild rice. Pilaf is done as well.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Alright you're all done. Now to serve.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Plating</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a nice large plate, set a thin bed of the pilaf. Layer on the asparagus on top of the rice. Now the fish comes on top of the asparagus. Put the potato medallions on the side and drizzle a bit of the vinaigrette. Pour the beurre blanc sauce on top and serve :)</span><br />
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-39302447563740737562020-04-28T03:52:00.002-07:002020-05-04T07:05:36.659-07:00Lentil Curry Soup w/ Coconut Shavings<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Heart warming, healthy, vegan meal for the quarantine.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients to serve 4</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 large carrot (diced)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 large potato (diced)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/2 cup of red lentils (soak the lentils overnight or at least for as many hours as you can)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/2 cup of yellow lentils</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 large tomato (diced)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 large onion (diced)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 inch of ginger (finely chopped)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 3 cloves of garlic (finely chopped)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 cup coconut milk or coconut yogurt</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp coconut shavings</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp olive oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp butter or ghee</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp cumin seeds (or cumin powder)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp coriander seeds (or coriander powder)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tsp turmeric powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tsp red chili powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tbsp curry powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tsp <i>garam masala</i> (if you are not tempering the oil)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- salt and pepper to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 bunch of fresh coriander leaves for garnishing (finely chopped) - you can use parsley too if you prefer that taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 cups of water</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>For tempering the oil (optional)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(if you do this you can skip the <i>garam masala</i>)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 cinnamon stick</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 black cardamom</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 4 green cardamoms</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 4 cloves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 5 black peppercorns</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 bay leaves </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tsp cumin seeds </span><span style="font-family: "trebuchet ms" , sans-serif;">(or you can use Bengali </span><i style="font-family: "trebuchet ms", sans-serif;">paanch phoron</i><span style="font-family: "trebuchet ms" , sans-serif;">)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tsp mustard seeds (or you can use Bengali <i>paanch phoron</i>)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparation (1 hour start to finish)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">In a hot wok/pan/pot, add the oil and the tempering ingredients and wait till the seeds start spluttering. Add the diced onions and stir for 2 minutes on medium high heat. Add the chopped ginger and garlic. Fry for another 2 minutes. Add the diced tomatoes and fry on high heat for another 4 minutes. You want a thick paste. In order to aid this process, add the 1/2 the salt and 1/2 the dry spices. Once the "oil separates" - I've never actually understood what this means, but what you should look for is the mixture becoming a pulpy paste. Now, add the carrots and potatoes and the rest of the salt and dry spices and fry for another 2-3 minutes. Now add the lentils and fry for another minute. Reduce the heat to medium. Add the water and 1/2 the coconut milk (or yogurt) and give it all a good stir. Bring to a boil and cover and let cook for 20 minutes. Add the rest of the coconut milk and coconut shavings and half the chopped cilantro and cook for another 10 minutes. Add more water/coconut milk if needed. Before serving add the rest of the cilantro and the butter/ghee (and the garam masala powder if you didn't temper) and stir. It's ready to eat!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Serve with rice or pao or naan.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-59690357951498362412020-04-27T08:26:00.001-07:002020-04-27T08:26:32.928-07:00Veg. bhaji burger<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These veggie burgers are amazing! I love a good meat burger like anyone, but these were out of the world.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients to make 4 patties</b></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">- 3 medium potatoes (boiled, peeled, and mashed)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 medium red onion (sliced)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 large carrot (long grated)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 bunch of cilantro (roughly chopped)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- a small fist full of spring onion greens (finely chopped)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tsp of olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 3 table spoons of gram/chickpea flour (<i>besan</i>)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 2 table spoons of water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of cumin powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of coriander powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of red chili powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of turmeric powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of black pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tea spoon of <i>chaat masala</i> (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the rest of the burger</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 4 Hawaiian buns or soft toastable burger buns (toasted)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 4 small poppadoms (crushed)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Mango salsa - I have a great recipe here</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Mint-cilantro yogurt paste or mint chutney if you have it</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- A nice piece of iceberg lettuce or some other crunchy green of your preference</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Prep and cooking</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put all the ingredients for the patties together and kneed them well. You could also leave the <i>besan </i>out and then coat the patties with it before frying if you want. Make into 4 patties about an inch thick. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put a bit of olive oil on a hot pan and set the burgers to fry - about 5 minutes on each side on medium high heat. In the mean time, toast the burger buns and microwave the poppadoms and crush them.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take some cilantro, mint, green chili, garlic, ginger, salt, and pepper and a couple of heaped spoons of yogurt and blend it together to make the yogurt chutney.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Putting it all together</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1. Take a spoon of the yogurt chutney and put it on the burger base bun. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2. Crunchy green leaf of choice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3. Sprinkle some crushed poppadoms</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4. Place the burger patty on top</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5. A dollop of the mango salsa or mango chutney</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6. Put another spoon of yogurt on the top bun</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Eat! </span><br />
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-38766803243342936562020-04-27T08:11:00.000-07:002020-04-27T08:11:43.978-07:00Mango salsa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Making mango salsa at home is pretty easy and delicious. It goes well on almost everything as a condiment.</span><div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients to serve about 4, but of you have more just store it in a jar in the fridge:</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 large mango, ripe - look for creasing around the stem and give to the touch (diced)</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 medium to large red onion (diced) - you can also add some spring onion greens if you want that flavor</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 small to medium red bell pepper (diced)</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 bunch of cilantro (finely chopped)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 bunch of mint (finely chopped)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 5 cherry tomatoes (seeds removed and diced)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- the juice of 1 lemon or lime or 1/2 of each</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- 1 tsp of olive oil</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- Finely chopped green chili or jalapeno (optional)</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- A pinch of kosher salt, or rock salt - fruit and salt is a great combo</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- A pinch of fresh ground pepper</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">- A pinch of cayenne pepper - even if you skip the jalapeno peppers, you don't want to skip this, the mix of salt, sweet, sour, and spicy work really well together.</span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix it all up together and let it sit at least an hour in the fridge before serving so all the flavors can blend together.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-42261388863125435922020-03-17T09:36:00.001-07:002020-03-17T09:36:27.122-07:00Homemade Vegan Pho<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Nothing like a hot bowl of spicy <i>pho </i>on a cold winter day. This week I tried making a vegetarian <i>pho </i>at home, and while purists will say that's blasphemy (as <i>pho </i>broth must be made with meat), I think it turned out rather well and was quite quick - took about an hour form start to finish.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients (serves 3-4, depending on how hungry you are)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Broth</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 large yellow onion, peeled and cut in half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 small shallots, peeled and cut in half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 star anise</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 6 cloves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 stick of cinnamon</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 teaspoon of peppercorns</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 cloves of garlic, peeled and cut in half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 inches of ginger, peeled and cut in half</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 teaspoon of non-aromatic oil like avocado or white oil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/2 cup mixture of light soy sauce and rice vinegar (50-50)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Toppings/veggies</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1/2 head of broccoli, washed and cut into bite sizes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 2 carrots, washed and cut into slices</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- A handful of mushrooms of choice, sliced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- 1 tea spoon of oil of choice</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Salt and pepper to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(I also added a sliced white sausage, lightly sauteed, for myself)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Dressings (this is the game changer, mix and match and see what works best for you)</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Hoisin sauce</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Shiracha</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Sliced fresh jalapenos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Fresh Thai basil</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Fresh chopped cilantro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Bean sprouts (I really don't like bean sprouts so I don't put any in mine)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Sliced radish, red or white</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Wedges of lime</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Noodles</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- I used rice vermicelli (cook as per instructions on packet), you could use glass noodles too, works well</span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Process</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cut the onions, shallots, garlic, and ginger in half and toast the onions on a dry hot pan and set aside. Add the salt. Add water and cook for as long as possible. Add the spices 30 minutes before you want to finish meal prep in a tea bag or something like a muslin cloth and cook for 15 minutes in the broth. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms", sans-serif;">Stir-fry the mushrooms with a little bit of oil. </span><span style="font-family: trebuchet ms, sans-serif;">Blanch the carrots and broccoli and then stir fry them with the soy sauce and vinegar. </span><br />
<span style="font-family: trebuchet ms, sans-serif;"><br /></span>
<span style="font-family: trebuchet ms, sans-serif;">Soak the noodles as per package instructions. Put some in a bowl. Pour the broth in through a strainer. Add as many veggies as you would like. Add as many toppings you prefer. Chow down :)</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-86616239212352400812020-02-25T05:13:00.001-08:002020-02-25T05:13:18.778-08:00Curry noodles with pork sausages<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">A very simple recipe to make some quick noodles at home.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 pack of egg noodles</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 2 sprigs of spring/green onions (finely chopped)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 5 cherry tomatoes (halved)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- a couple of cloves of garlic (finely chopped)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 2 tbsp soy sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 tbsp rice white vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 green chili (optional)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 pork sausage (chopped)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 tbsp curry powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 tbsp of olive oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- 1 tbsp of sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Process:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Soak the noodles as needed based on the packaging. While the noodles are soaking, in a hot wok or pan heat the olive oil. Before the oil starts smoking, throw in the white parts of the spring onions, the garlic, the green chili, and the pork sausages. Toss it up for a few minutes while the pork sausage glazes over like the eyes of a lost puppy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Once the noodles have soaked through, strain the water and throw in the sesame oil and toss it around so it doesn't clump. Throw the noodles in to the wok with the sausages. Give it a nice stir. Add the soy sauce, the rice vinegar, curry powder, and the cherry tomatoes. Toss it around till everything mixes. Transfer to a bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In the same pan/wok fry up an egg till the bottom is nice and crispy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Put the egg on top of the noodles and top it off with the rest of the chopped spring onions and some freshly ground pepper.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Eat wile hot!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-79163796087191255412019-10-07T01:19:00.001-07:002019-10-07T01:19:11.147-07:00Maity does Linguine Aglio Et Olio<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">My take on the classic pasta with olive oil and garlic.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Linguine (1 packet, 800 gms)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Extra virgin olive oil </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Shrimp/chicken - 100 gms (1/8 ratio)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Garlic (1 clove, extra finely sliced) - you can use more if you like the garlic flavor</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Shallots (2, extra thinly sliced)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Salt and pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Chili flakes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">- Paprika</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Parsley (4 tablespoons, extra finely chopped)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Carrots (2, julienne)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Parmesan or Grand Padano (a couple of tablespoons) </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">- Juice from 2 lemons</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Preparation:</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">While the pasta is cooking in a pot of water (you want it <i>al dente</i> or less at this point), put a lot of olive oil in a pan and heat it on low heat and drop in the shallots and garlic and slow cook till they are translucent with some whole pepper or pepper flakes and salt (I prefer a sea salt or rock salt) - make sure the garlic does not burn. In the meantime, in another pot, cook the shrimp or chicken in the rest of the olive oil, season with salt and pepper - cook on low heat and don't overcook. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Once the pasta is done, drain 3/4 of the water and drop the rest into the shallot/garlic oil along with half the parsley and the lemon juice, and the shrimp, and mix nicely. In the pasta pot, drop in some olive oil and drop in the carrots and the rest of the parsley and toss it around. The carrots provide a little bit of sweetness to work with the sourness of the lime juice.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Serve:</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Serve up the pasta with with the carrots as the topping along with the cheese flakes and some fresh pepper. <i>Bon ap</i>!</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-63705787112667583682019-08-22T04:39:00.002-07:002019-08-22T04:39:18.171-07:00Potatoes in Coconut Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">A recent experiment with what was left in the fridge yielded an interesting and delicious curry :)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Potatoes (500 gms)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Mustard seeds (1 tsp)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Bay leaves (2)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Peppercorn (6)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Cumin ground (1 tbs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Coriander ground (1 tbs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Chilli powder/paprika ground (1 tbs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Turmeric ground (1 tsp)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Ginger (1 inch cube) - julienne </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Onions (1 medium or 2 shallots) - thinly sliced or chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Coconut milk (250 ml) or cooking coconut milk (100 ml)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Coconut (1/4 cup; grated)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Dried red chilly (2 whole) - optional</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Oil - whatever kind you prefer (2 tbs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">- Clinantro - chopped (2 tbs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Directions</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Wash and cut the raw potatoes into 2/3 cm cubes or whatever shape and size you prefer in a spoonful. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">In a wok/frying pan or whatever cooking equipment you have, heat the oil. Then drop in the mustard seeds, bay leaves, and pepper corn, and the dried red chilly. Fry on medium/high heat for 2 minutes or till the bay leaves brown up. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Now, throw in the the onions and ginger indulge in the aroma - your mouth should start watering at the magic that is to come :) Fry for 2 minutes on high or till the onions brown and the oil separates (I have no idea what this means but I've seen this description in almost every Indian recipe). </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Next, toss in the potatoes - keep the heat on high or medium. Drop in the spices (turmeric, cumin, coriander, chilly powder) and cook it. Toss the wok around, pretend like you know what you're doing. Fry till the edges of the potatoes turn a little brown. Takes about 5 minutes.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Finally, turn the heat down and pour in the coconut milk and sprinkle the grated coconut on top. Cover and leave on simmer till the potatoes cook through. Takes about 10 minutes or so, depending on the kind of potato and how you've cut it.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Garnish with freshly chopped cilantro and serve with rice or roti :)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Hope you like it!</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-63809909041843548322019-02-05T07:55:00.000-08:002019-07-02T06:20:44.890-07:00Favorite Science Fiction Series<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Companion post to the "Favorite Fantasy Series", and again in no particular order of preference. Leaving out well known classics such as "1984", "War of the Worlds", </span><span style="font-family: "helvetica neue", arial, helvetica, sans-serif;">"Brave New World", etc.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Foundation"</b> - Isaac Asimov* </span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">"<b>The Handmaid's Tale"</b> - Margaret Atwood</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Salughterhouse 5"</b> - Kurt Vonnegut</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Dune"</b> - Frank Herbert</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Remembrance of Earth's Past"</b> - Cixin Liu</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Exhalation"</b> - Ted Chiang</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Science in the Capitol Trilogy"</b> - Kim Stanley Robinson</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Snowcrash"</b> - Neal Stephenson</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Rendezvous with Rama"</b> - Arthur C. Clarke</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Ender's Game"</b> - Orson Scott Card</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Red Rising Trilogy"</b> - Pierce Brown**</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Ancillary Justice"</b> - Ann Lecke</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Collected Short Stories"</b> - Philip K. Dick***</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Starship Troopers"</b> - Robert H. Heinlein</span></div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"H2G2"</b> - Douglas Adams</span></div>
</div>
<div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Left Hand of Darkness"</b> - Ursula K. LeGuin</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Lathe of Heaven"</b> - </span><span style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Ursula K. LeGuin</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<i><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">*</span><span style="font-family: "helvetica neue", arial, helvetica, sans-serif;">a bit sexist and racist as I read it as an adult, but seminal</span></i></div>
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<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><i>** a little pop, but great ideas</i></span><br />
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><i>*** everything </i>:)</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-41192705709479599922019-02-04T12:59:00.000-08:002019-07-02T06:23:59.957-07:00My Favorite Fantasy Series/Books<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In no particular order of preference, but leaving out well known classics such as "Lord of the Rings", "Chronicles of Narnia", "Once and Future King", etc. I have only included books/series I have read.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Powder Mage Trilogy"</b> - Brian McClellan</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Magicians"</b> - Lev Grossman</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Stormlight Archives"</b> - Brandon Sanderson*</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Chronicles of the Unhewn Throne"</b> - Brian Staveley</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Shadow Campaigns"</b> - Django Wexler*</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The First Law"</b> - Joe Abercrombie</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Farseer Trilogy"</b> - Robin Hobb</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Lightbringer"</b> - Brent Weeks</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Mistborn"</b> - Brandon Sanderson</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"The Raven's Shadow"</b> - Anthony Ryan**</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"His Dark Materials"</b> - Philip Pullman</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Kingkiller Chronicles"</b> - Partick Rothfuss*</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"A Song of Ice and Fire"</b> - George R. R. Martin*</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Wheel of Time"</b> - Robert Jordan (and Brandon Sanderson)</span><br />
<span style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><b>"Lord Darcy"</b> - Randall Garrett</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Jonathan Strange and Mr. Norrell"</b> - Sussana Clarke</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>"Broken Earth Trilogy"</b> - N.K. Jemesin</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>* on-going</i></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>** the first book only</i></span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-20439026545708314712018-02-26T08:00:00.000-08:002018-09-20T04:47:46.118-07:00A Short Treatise on French Electronic<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">Playlist time! A colleague at work asked for recommendations on French electronic, a genre I was quite into in the early 2000s. So here are my top pics and recommendations if you want to get into the French electronic scene :)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://www.youtube.com/playlist?list=PLCOOYJwZkaf6gGpZ0KBYnfCTvgOPG1bDa" target="_blank">YouTube</a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1. <b>Air</b>'s seminal 1998 album "Moon Safari" is a classic. The whole album is a great example of the downtempo and lounge genres. The rest of their discography is pretty great too.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=U4U19zwFENs" target="_blank">La Femme d'Argent</a>" from "Moon Safari"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=ZtiAhOxzkqg" target="_blank">Sexy Boy</a>" </span><span style="font-family: "trebuchet ms" , sans-serif;">from "Moon Safari"</span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">2. You, of course, know <b>Daft Punk</b>, but DP's manager <b>Busy P </b>is an electronic legend.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=9ob8BxADozM" target="_blank">Genie</a>" a 2017 single</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=2Bgb-60LeK8" target="_blank">Rainbow Man</a>" from the 2014 album "Reworking is Not a Crime"</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3. <b>Justice</b>, takes DP's "Aerodynamic" style and mixes it with rock, Kraftpop, and French house. Also managed by Busy P. Their 2007 debut album "Cross" was a revelation.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=VKzWLUQizz8" target="_blank">Genesis</a>" - from "Cross"</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4. <b>Étienne de Crécy </b>has been a longtime electronic producer, and "Super Discount" was fantastic for 1998; I mean Daft Punk's "Homework" and Air's "Moon Safari" had just released!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=8SFByDnzTI4" target="_blank">Super Disco</a>" from "Super Discount"</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">5. <b>M83 </b>I'm sure you've heard of or heard somewhere. "Midnight City" was a staple for while on ads and such. Their 2011 album "Hurry Up, We're Dreaming" and the follow-up 2016 album "Junk" were pretty solid.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=dX3k_QDnzHE" target="_blank">Midnight City</a>" from </span><span style="font-family: "trebuchet ms" , sans-serif;">"Hurry Up, We're Dreaming"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=DJQQrjVmQG0" target="_blank">Reunion</a>" from </span><span style="font-family: "trebuchet ms" , sans-serif;">"Hurry Up, We're Dreaming"</span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">6. I will admit I haven't heard a lot of <b>Kavinsky</b>, but loved "Nightcall" after watching the film "Drive". "Nightcall" also features vocals from <b>Lovefoxxx </b>of the Brazlian band <b>CSS </b>(check out their song "Alala" for a taste)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=MV_3Dpw-BRY" target="_blank">Nightcall</a>" from the 2013 album "Outrun"</span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">7. Finally, <b>Danger</b>. Not exactly my scene, but curious to hear what others think; it's a little too dubstep-y for me. He's very weird, his songs are titled with the time he finished recording them.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Playlist for his 2017 album "<a href="https://www.youtube.com/watch?v=eAontKCG8wI&list=PLA6ML9MLr7ZMmFS1vQMFCO38ZTRxSoyjV" target="_blank">Taiko</a>" (he does use taiko drums)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">On a different vein, but if you like <b>Sigur Ros</b>, <b>Ulan Bator </b>is a solid listen in the French post-rock scene.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=_wSQQHNBMxU" target="_blank">Let Go Ego</a>" from the 2003 album "Ok: Ko"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">"<a href="https://www.youtube.com/watch?v=XQEnYG9V0SQ" target="_blank">Hemisphere</a>" from the 2000 album "Ego: Echo"</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-19226999583672868652018-01-06T00:19:00.000-08:002019-08-20T00:39:07.143-07:00"Hopelandic" or How I Spent More Money on Music than Groceries in 2017<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">The 2016-17 season has been a great year for music for me personally, so I thought I should recap some of the highlights and finds. Incidentally, I calculated that I've spent more money on concert and music since I graduated Fletcher last year than on groceries.<br /><br /><b>Rachmaninoff's 2nd Piano Concerto</b><br />St. Petersburg Philharmonic<br />Yuri Temirkanov, and accompanied by an impressive soloist pianist, Nikolai Lugansky.<br /><br /><b>Chopin 1st Piano Concerto</b><br />Philadelphia Orchestra<br />Dynamic music director Yannick Nézet-Séguin returns with the orchestra and celebrated pianist Louis Lortie<br /><br /><b>Tchaikovsky's 1st Piano Concerto</b><br />Alice Sara Ott with the NSO<br /><br /><b>Beethoven's 9th Symphony</b><br />NSO<br /><br /><b>Mahler's 5th Symphony</b><br />Royal Dutch Orchestra<br /><br /><b>Quilt</b><br />Sinclair, Boston<br /><br /><b>Dvorak</b><br />Hillary Hahn with the NSO<br /><br /><b>Zakir Hussain and Rahul Sharma </b><br />with the NSO<br />Kennedy Center, DC<br /><br /><b>Stonefield</b><br />9.30 Club, DC<br /><br /><b>Sigur Ros</b><br />Boston Calling and NYC<br /><br /><b>Tool</b><br />Boston Calling<br /><br /><b>Mitski</b><br />Boston Calling<br /><br /><b>Kevin Morby</b><br />Boston Calling<br /><br /><b>Cage the Elephant</b><br />Boston Calling<br /><br /><b>Run the Jewels</b><br />Boston Calling<br /><br /><b>The XX</b><br />Boston Calling<br /><br /><b>Wolf Parade</b><br />Boston Calling<br /><br />My Boston Calling public playlist on Spotify also includes Weezer, Frightened Rabit, Mondo Cozmo, Tegan and Sara, Moses Sumney, mac DeMarco, Xylouris White, and Car Seat Headrest.<br /><br /><b>King Gizzard and the Lizard Wizard</b><br />9.30 Club, DC<br /><br /><b>Slowdive</b><br />9.30 Club, DC<br /><br /><b>Japanese Breakfast</b><br />9.30 Club, DC<br /><br /><b>Rodrigo y Gabriela</b><br />9.30 Club, DC<br /><br /><b>Blondie + Garbage</b><br />The Wolftrap, Virginia<br /><br /><b>Depeche Mode</b><br />Verizon Center, DC<br /><br /><b>Giorgio Moroder</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">9.30 Club, DC</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-82099269736729714602018-01-02T05:25:00.000-08:002018-01-02T05:26:40.368-08:00One Night On Hoth<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Story reads from top to bottom. </b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Updates as often I can, but usually on Monday, Wednesday, and Friday.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIb9qx3mGLo0Eya0o0LcVLkOMohUVHASzz97Y0aCjOkFbyIbonLkZC4YQfB1JSz_-7LSKUdeSsk4F-jTrEaBSI4QlDDmuap95BvgNXUhAv43xsWhq8iQBvdtu3grlOX908beqpQ/s1600/1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFIb9qx3mGLo0Eya0o0LcVLkOMohUVHASzz97Y0aCjOkFbyIbonLkZC4YQfB1JSz_-7LSKUdeSsk4F-jTrEaBSI4QlDDmuap95BvgNXUhAv43xsWhq8iQBvdtu3grlOX908beqpQ/s400/1.jpeg" width="400" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">One day at the Rebel Base, two new chefs came in, ‘cause a Rebel’s gotta eat. But not all is as it seems. Nefarious things are afoot... Find out next time on “<i>Those Rebel Days</i>”.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ftrqiNy2xi9tAjBgBFFRtmmq-SxJZEnveDAgUDNc_-0coMJ9lZsTt0ttN3ww9JoAaRXVSsI-bDJehr9E670XHZJa_8iB_RtwuSUK81-iKmJe2grVH-6_CrZP43swn7dmnFqQw/s1600/2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_ftrqiNy2xi9tAjBgBFFRtmmq-SxJZEnveDAgUDNc_-0coMJ9lZsTt0ttN3ww9JoAaRXVSsI-bDJehr9E670XHZJa_8iB_RtwuSUK81-iKmJe2grVH-6_CrZP43swn7dmnFqQw/s400/2.jpeg" width="400" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">For they were no ordinary chefs - these were Empire assassins <b>*dun* *dun* *dun*</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The assassin chefs corner rebel pilot Cosmo Politan - but it seems like Poe Dumdum is going to get the jump on them. Will the brave Rebels survive? Tune in next time on “<i>The Real Rebels of Hoth</i>”!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">But before Dumdum could get the jump on the assassin chefs, help came from an unexpected place! Who is this mysterious savior? Find out in the next installment of “<i>Rebel Run: The Ballad of Cosmo Politan</i>”.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“Hey, who you be brah?” Cosmo asked in his off kilter South Jersey accent. What he meant to say was “thank you for saving my life beautiful stranger.” But who is this mysterious savior in green? Find out next time on “<i>Hoth’s Next Top Rebel</i>”.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">He is not the hero the Rebellion wanted, but he’s the hero they needed... illegal alien and savior - Dash Cunningham Jr. </span><span style="font-family: "trebuchet ms" , sans-serif;">But will the Rebels accept him? Find out in the next installment of “<i>Days of our Alliance</i>”.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, back at the Window Empire, the evil Kylo Ramen was sending his most trusted henchmen - Tweedledee and Tweedledum (no relation) to end the Rebel threat... what new dangers will this bring to our heroes? Find out next time on "<i>The Rebel Files</i>".</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, back at the Hoth base:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Poe</b>: "Cunnigham Jr, was it? Thanks for saving Cosmo's life here - he's our resident stylist, without him, the Rebel alliance would all be dressed in drab Soviet grey..."</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>CJ</b>: "Call me CJ. You know, everyone makes fun of art students, but everyone LOVES designer clothes, graphics, comic books, and animation... see the irony?"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Cosmo</b>: "Brah - did not see this scene headed in that direction, but hey, you're the savior of the day."</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">... but how will this trio deal with the new threat from the Empire - Tweedledee and Tweedledum? Find out in the next installment of "<i>Rebel Without a Cause</i>".</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And then suddenly...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tweedledee</b>: "Reach for the sky you Rebel scum"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tweedledum</b>: "Yeah, and put your hands up too"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tweedledee</b>: "That's what I just said!"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Tweedledum</b>: "Oh? I was wondering why you asked them to get sky in a cave - it was weirdly inspirational... sorry..."</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">How will our heroes escape from this new predicament? Find out next time on "<i>Rebelholics</i>".</span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“But, OMG, I totally love your uniforms, is that Hugo Boss?” exclaimed Cosmo Politan, much to the surprise of TnT. Is this a ploy, or does Captain Cosmo really go gaga for fashion? Find out in the next exciting installment of “<i>The Rebel World</i>”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“You know what this means? Fashion show! Work it people!” exclaimed Cosmo Politan. There was something magnetic about his voice and suddenly TnT, Poe, and Cunningham Jr. found themselves walking the runway... </span><span style="font-family: "trebuchet ms" , sans-serif;">What will the evil empire do now that TnT have been ensnared? Find out next time on “<i>Project Rebelway</i>”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Bonus</b>: And afterwards, the gang did a conga line to celebrate!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">"We need to form a band" decided Cosmo, "give the Cantina band a run for their money!" In the middle of “YMCA” band practice that night, Cosmo exclaimed, “Damn it, where’s an Indian chief when you need one!” </span><span style="font-family: "trebuchet ms" , sans-serif;">Will Cosmo make his dreams of making it big in the Tatooine music scene come true, or does the Empire have other plans? Find out next time on, “<i>Dancing with the Rebels</i>”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Every boy band needs a classy album cover. Album cover shoot for boy band sensation “The Rebel Boys” 😎</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Tweedledee, however, was upset to be left out of the album cover and resorted to his baser instincts. Sometimes, when you can’t work out your differences through dance, it results in a Mexican standoff. To be continued... <b>*dun* *dun* *dun*</b>!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile, back at White Table, the Imperial Base, evil Lord Shiny Top (aka Kylo Ramen) was back for a progress report on dealing with the Rebels... heads were going to roll (and rock)... what will Shiny Top do next? Find out next week on “<i>Empire</i>”!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Kylo Ramen</b>: “Ah, my assassin chefs, did you take care of the Rebels?” </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Chefs</b>: “Yes, sir, they’re quite well fed and healthy!” </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Kylo Ramen</b>: *face palm*</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“Mr. Takagki won’t be joining us for the rest of his life” said KR, decapitating one of the assassins in a fit of rage. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">“Woah, goncho, we really lost our head chef now, get it, get it?” exclaimed the remaining assassin. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">“Careful, assassin, you don’t want to be pun-ished too...” said Kylo Ramen menacingly. What evil plans do the Empire have for our heroes? Find out next time on “<i>Hoth’s Next Top Rebel</i>”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Bonus</b>: In the evenings, Kylo liked to play Hamlet at the local Shakespeare in the Park production... “To be or not to be, that is the question...” - good thing he had a fresh skull to work with!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Kylo Ramen</b>: "I'm leaving you with my two subordinates, Ping and Pong... don't fail me again, Chef"</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Chef</b>: "A Hot Topic sale going on somewhere eh? Or is there an emo music festival on Korriban?"</span><br />
<b style="font-family: "trebuchet ms", sans-serif;">Kylo Ramen</b><span style="font-family: "trebuchet ms" , sans-serif;">: "At least I don't wear an albino mushroom on my head - why do chef's wear that? Storage?"</span><span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Kylo Ramen</b>: “Daft Pink brothers, I think it’s best I leave the only female character in this story to help you with your job... she’s pretty evil and excellent at paperwork, her name is Anne Chovy.”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile on Hoth:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">“You want to make it in the boy band industry, you gotta work for it ladies, work it, work it!” - Cosmo was running a hard boot camp at HQ to get the team ready for their big debut on “<i>Hoth’s Got Talent</i>”, unaware of the danger looming...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Meanwhile back on Tabletop, Kylo Ramen was taking a well earned break from evil, enjoying a MaiTai and some shade... </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>Chef Assassin: </b>“Curses, I should have read the fine print on the internship contract...”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Due to his popularity Kylo often has to do interviews and TV spots, here is KR filming an episode of “<i>Pimp My Shuttle</i>”.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Sometimes Cosmo dreamed of being in a galactic production of "West Side Story"... of course, he would be a Jets...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">But while the Rebels and the Empire were busy in their own plots, on the third day, one chef arose from the dead - and he was pissed. What shenanigans will ensue next, find out next time on “<i>The Passion of Chef</i>”.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And as the gang was preparing for their big debut, unbeknownst to them... evil was lurking close behind. How will our young heroes escape this predicament? Find out next time on “<i>Say yes to the Rebel dress</i>”!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“Not so fast, you wannabe Guy Fieri” - exclaimed CJ drawing his blaster. Oh, damn, shit was gonna go down! Who’s going to bite the stardust? Find out next time on “<i>30 Rebel</i>”!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">“Hey man, you don’t have to do this - you’re in a safe place now - you don’t need to pretend to be a chef, an assassin - there are no Rebels, no Empire - we’re all just people trying to get by - why don’t you just come and dance with us?” Reasoned Cosmo... </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">“I would, but you have a dirty illegal alien” said Chef pointing at CJ. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">“Wow, a racist chef assassin - that’s original.” sighed Cosmo...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">What will happen next? Find it next time on “<i>Rebelville</i>”...</span>
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<span style="font-family: "trebuchet ms" , sans-serif;">“Yes, yes, you’re right, all my life I’ve killed and killed, just to make my daddy proud, but all I really wanted to do was cook and dance and get rid of the illegal aliens plaguing our galaxy - preferably at the same time...” mused Chef as Cosmo put a comforting arm on his racist shoulder. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Will Chef exact revenge or will he join the Rebels? Find out next time on “<i>The Barefoot Rebel</i>”.</span><br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyEzDtPho5oukRr332fd-GQRzTZ-qzKWTsfg8Li5RXkVGeHxF7BY8N3Le5WT82mgqlCvuS_FdUJd_g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">And to drive home all the possibilities the future held, FlyFlyDrink the droid, did his trademark space sombrero act. Will this be enough to convince Chef to give up his evil ways? Find out next time on “<i>The Rebel Idol</i>”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">And lo! That did the trick; Chef gets into the act and becomes the center piece of the Rebel Pole. But will this be enough to sate his thirst for revenge? Find out next time on “<i>The Inglorious Rebels</i>”.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-54816044770427805132017-12-20T10:09:00.003-08:002017-12-20T10:09:53.289-08:00Zimbabwe Primer: Major Urban Consumer Concentrations<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Since Zimabwe is in the news: a quick analysis on the consumer class in the major cities of Zimbabwe. Read more <a href="http://fraym.io/zimbabwe-primer/" target="_blank">here</a>.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-64620672027088940212017-12-01T05:33:00.003-08:002017-12-01T05:36:46.418-08:00Why Do Economic Links Matter in Tackling HIV/AIDS?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;">For the <b>One Campaign</b>, <i>Fraym</i> created a <b>Connectivity Index</b>, which measures how people and goods move across Africa, to display how significant the economic interaction is between high-burden countries and their neighbors. A reduction in access to treatment in economic hubs like Johannesburg and Lagos could have negative impacts across the continent.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br />Read more <a href="http://fraym.io/world-aids-day/">here</a>.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-46271924257875110142017-11-21T05:42:00.002-08:002017-11-21T05:42:49.196-08:00Why Nakumatt Went Down in East Africa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Using geostatistical techniques and on-the-ground expertise, Fraym explores why supermarket chain Nakumatt failed in East Africa with a case study in Kampala. Read more <a href="http://fraym.io/getting-store-support-ratios-right-nakumatt-east-africa/" target="_blank">here</a>.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-8952984515323139722017-10-26T06:45:00.001-07:002017-10-26T06:47:04.003-07:00Who’s Ready to Adopt Digital Financial Services?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Fraym's</i> analysis of digital financial inclusion in Africa for the IFC.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">African consumers are the global leaders in the adoption of digital financial services like mobile money. Yet traditional banks and emerging digital providers both continue to grapple with how to expand financial inclusion. It can be expensive and difficult for financial services providers to figure out the most useful product offering and understand the market. Most providers find themselves with two options: expensive primary data collection or blindly introduce a product to the market and see what happens.</span></div>
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At <i>Fraym</i>, we’ve been thinking about how to approach this in a more strategic and efficient way. By harnessing our comprehensive demographic, expenditure, and geospatial data, we can determine who’s ready for a digital financial services product – the optimal customer – and where providers should target.</div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Read more <a href="http://who%E2%80%99s%20ready%20to%20adopt%20digital%20financial%20services/?">here</a>.</span></div>
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<!-- SiteSearch Google --></div>Mightyhttp://www.blogger.com/profile/08079365403985838930noreply@blogger.com0tag:blogger.com,1999:blog-13768823.post-55149854528985647792017-10-10T07:28:00.001-07:002017-10-10T07:29:15.475-07:00Electrifying sub-Saharan Africa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;">New analysis by the <i>Fraym </i>team:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://fraym.io/600-million-unconnected-africa-can-pay-off-grid-power/">600 Million Unconnected in Africa – Who Can Pay for Off-Grid Power?</a></span></div>
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