Month: October 2015
Cherchez le chat
Pavel the cat nurse
The beauty of sheer randomness
[recipe] Chicken ramen
Ingredients
3 tablespoons canola oil
1 yellow onion, coarsely chopped
1 large leek, trimmed and roughly chopped
1 (2-inch) piece fresh ginger, peeled and chopped
8 cups low-sodium chicken broth
4 ounces button mushrooms, brushed clean and sliced
3 cups shredded cooked chicken
Low-sodium soy sauce, for seasoning
Chili oil, for seasoning
1 1/2 pounds fresh ramen noodles
8 large eggs (optional)
About 4 green onions, white and pale green parts, finely chopped
Instructions
In a large saucepan over medium-high heat, warm 2 tablespoons of the oil. Add the yellow onion, sprinkle with salt, and sear, without stirring, until browned, about 5 minutes. Stir in the ginger and the broth and deglaze the pan, stirring and scraping up any browned bits from the bottom. Reduce the heat to medium-low, partially cover the pan and simmer until fragrant, about 30 minutes.
Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
In the saucepan over medium heat, add the remaining 1 tablespoon of oil. Add the mushrooms and cook, stirring, until tender. Add the chicken and stir to combine. Add the broth and season to taste with soy sauce and chile oil. Bring to a simmer, then reduce the heat to low, cover partially, and simmer until warmed through.
Meanwhile, put the eggs, if using, into boiling water and simmer for 5–6 minutes. Remove the eggs from the water, let cool until they can be handled, and peel them.
Cook the ramen noodles according to the package directions.
Divide the noodles evenly among individual bowls. Ladle the broth and chicken over the noodles, dividing them evenly, then sprinkle with the green onions. If desired, top each bowl with an optional halved soft-boiled egg and serve right away.
Beaker is a badass!
Check as appropriate
‘No Way To Prevent This,’ Says Only Nation Where This Regularly Happens
I didn’t create that headline. It’s an onion piece, that was was written back in 2014, yet still remains hauntingly relevant.
The shooting at Umpqua Community College in Roseburg, Oregon, is the 45th school shooting in the United States in the 274 days so far in 2015. Another project, Mass Shooting Tracker, has a broad definition of mass shootings. While the FBI measures a “mass shooting” as an incident when people are killed, the tracker classifies a mass shooting as an event when four or more people are shot. Using that criteria, the tracker reports that 294 known mass shootings have occurred this year.
“America is the only developed country where when someone asks if you heard about that campus shooting, you have to clarify, ‘Which one?’ That is unacceptable. Something has to change,” Colin Goddard, a survivor of the 2007 massacre at Virginia Tech.
“There’s been another mass shooting in America — this time, in a community college in Oregon. That means there’s another community stunned with grief, and communities across the country are forced to relive their own anguish, and parents across the country who are scared because they know it might have been their families and their children. But as I said just a few months ago, and I said a few months before that, and I said each time we see one of these mass shootings, our thoughts and prayers are not enough. It’s not enough. It does not capture the heartache and grief and anger that we should feel. And it does nothing to prevent this carnage from being inflicted someplace else in America — next week, or a couple of months from now.
We don’t yet know why this individual did what he did. And it’s fair to say that anybody who does this has a sickness in their minds, regardless of what they think their motivations may be. But we are not the only country on Earth that has people with mental illnesses or want to do harm to other people. We are the only advanced country on Earth that sees these kinds of mass shootings every few months.
Earlier this year, I answered a question in an interview by saying, “The United States of America is the one advanced nation on Earth in which we do not have sufficient common-sense gun-safety laws — even in the face of repeated mass killings.” And later that day, there was a mass shooting at a movie theater in Lafayette, Louisiana. That day! Somehow this has become routine. The reporting is routine. My response here at this podium ends up being routine. The conversation in the aftermath of it. We’ve become numb to this.
And what’s become routine, of course, is the response of those who oppose any kind of common-sense gun legislation. Right now, I can imagine the press releases being cranked out: We need more guns, they’ll argue. Fewer gun safety laws.
We know that other countries, in response to one mass shooting, have been able to craft laws that almost eliminate mass shootings. Friends of ours, allies of ours — Great Britain, Australia, countries like ours. So we know there are ways to prevent it, ” Barak Obama.
[recipe] Herb-crusted rack of lamb
Gordon Ramsay’s Herb Crusted Rack of Lamb from The F Word
Ingredients for the Lamb:
2 large racks of Lamb cut in half with 3 bones per serving
Salt
Pepper
Olive Oil
Ingredients for the Crust:
4 slices of stale bread made into crumbs.
1/2 cup grated parmesan
Sprig parsley
Sprig thyme
Sprig coriander
Sprig rosemary
2 tablespoons Dijon mustard
splash of olive oil
Preparing the Lamb:
Pre-heat the oven to 400F/200C.
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color. Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
Preparing the Crust:
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Putting it All Together:
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes to crisp up the crust when you’re ready to serve.
Happy meeting anniversary Katy
I am where I am and who I am with because of that cat.
On October 1st 2004, Sara and I picked Katy up from the airport in Montreal. We were late because of traffic. I am still reminded of this fact, nearly 11 years on.