Dazed and confused? Not me. I’m just Lost in the Cheese Aisle.

Tuesday, December 4, 2012

CUCKOO FOR KUKU

Screw Cocoa Puffs.  I’m cuckoo for Kuku.

Kuku?  Wuddat?

Kuku - also spelled kookoo - is nothing more or less than a Persian frittata - an open-faced baked omelette. Here’s the one I made last night:

Fava Bean Kuku
Fava bean kuku.

I don’t have a huge amount of experience with these bad boys, but when I saw the photo of a fava bean kuku in the new book by Yotam Ottolenghi and Sami Tamimi (Jerusalem: A Cookbook), I knew I would have to make one for myself.

Your typical kuku is crammed with herbs - this one has dill and mint - and generally other ingredients like tangy dried barberries (AKA zereshk, the dark little goobers in the photo above), beans (fava beans, in this case), and/or potatoes and/or nuts.  There’s also a dash of saffron and cream for another layer of flavor.  There are plenty of eggs, too, mainly serving to hold the whole thing together.

I suppose this is the child that would result if an omelette were to get it on with a latke.  Regardless, it is, to use Alton Brown’s terminology, Good Eats.

(PEN)DENNIS THE MENACE

Pendennis Cocktail
The Pendennis Cocktail: Peychaud’s bitters give it a light pinkish-orange tint.

This tasty tipple is named after its point of origin: the Pendennis Club of Lexington, Kentucky.

Most of us, when asked to name a typical Kentucky drink, will call the Mint Julep to mind.  But now I can think of something based on gin as well.

What inspired me to try it was the bottle of apricot liqueur that recently began taking up real estate in my Little Lacquer Liquor Locker, a purchase I had made while traipsing around the Mistress of Sarcasm’s neighborhood.  OK, apricot liqueur, strictly speaking, is not the same thing as apricot brandy... but this is Cocktail Geekery, not rocket science.

(As an aside, the Mistress lives in an interesting part of the Northeast.  A simple trip to the hardware store and grocery involved traveling in three different states.  Ain’t geography interesting?)

The other inspiration was the Greylock Gin that I had scored on that same visit. It’s made by Berkshire Mountain Distillers, a little operation just down the road (and across the Massachusetts state line) from the Mistress’s town.  We had tried a bottle of their excellent bourbon - yes, Massachusetts bourbon! - last year, and the positive press they’ve been receiving for Greylock proved too difficult to ignore.  Turns out it is a fine example of the London dry gin style, with some pleasant pine/spruce notes and maybe a hint of anise.  Your biggest problem will be finding it unless you’re planning a trip to western Massachusetts.

The Pendennis Cocktail

2 oz gin
1 oz apricot brandy
Juice of ½ lime, freshly squeezed
2-3 dashes Peychaud’s bitters

Combine with ice in cocktail shaker.  Shake well and strain into (you guessed it) a cocktail glass.   Park your ass in a big, overstuffed leather chair and sip slowly.


Monday, December 3, 2012

BOWL GAMES, or CRYSTAL KITTY

In the past week, Levon has made himself right at home here at Chez Elisson.

He knows where the food and water bowls are.  He knows where Mommy and Daddy’s bed is.

He most definitely knows where Mommy is at all times.

White on White
“So that’s what happened to my kid brother!”  Levon checks out SWMBO’s fuzzy white sweater, during the making of which no actual cats were harmed.

He does not know, as of yet, how to catch the Laser Dot.  But he is working on it.

He is playful, full of youthful energy and enthusiasm, and packed with what Rudyard Kipling called “’satiable curtiosity,” much like the Elephant Child.  This, combined with his affectionate nature, brings us back to the days almost eighteen years ago when Matata was a playful little kitten.  Bittersweet, yes it is, but mostly very sweet.

You never know where he’ll show up next...

Crystal Kitty
“Is this the arena for the Bowl Games of which you humans speak?”

Admit it: doesn’t that white coat remind you of that old joke about the bear and the rabbit?

Sunday, December 2, 2012

DECEMBER GUILD EVENT

Champagne Corks

I don’t know how I managed it, but I have managed to go a full three months without attending a Sommelier Guild event... and that one was a white wine-themed evening, at that.  But that will change tonight at six, when She Who Must Be Obeyed and I will pack ourselves off to Local Three for an evening of Drinky Enjoyment.

It’s the Guild’s annual Champagne Event, which means little plates of food interspersed with a whole lotta excellent sparkling wines.  Here’s the Bill of Fare:

Speaker’s Wine:
2008 Argyle Brut - Oregon*

First Flight:
2010 Wolf Mountain Brut Blanc de Blancs - Georgia
2009 Schramsberg Brut Blanc de Blancs - North Coast, California*
NV Ruinart Brut Blanc de Blancs Champagne - France***

Joe’s Lobster Roll: Mayo, Lemon and Celery

Second Flight: 
NV Piper-Heidsieck Brut Champagne - France***
NV Duval-Le Roy Brut Champagne - France***
NV Gossett “Excellence” Brut Champagne - France**

Steamed Prince Edward Island Mussels: Chorizo, Potato, Tomato, Garlic, Baguette, Rouille

Third Flight:
NV Gruet Blanc de Noirs - New Mexico
NV Gloria Ferrer Blanc de Noirs - Carneros, California**
2008 Schramsberg Brut Blanc de Noirs - North Coast, California**

Charcuterie Sampler: Cornichons, Violet Mustard, EVOO, and Flatbread

Dessert:
NV Maschio dei Cavalieri Moscato PM - Puglia, Italy

Spiced Pumpkin Tart

Per my usual practice, I’ll post my carefully considered opinions once the Missus and I have had a chance to dry out. Cheers!

Update:  Excellent dishes, and a few interesting wines - nothing that really knocked our socks off, though.  Delightful - and occasionally ribald - dinner conversation nevertheless more than made up for any perceived shortcomings in the wines.  When can we do this again?

Friday, November 30, 2012

YOU DON’T KNOW JACK... BUT YOU SHOULD

Jack Rose
Pretty in pink: the Jack Rose Cocktail. Don’t let that Cosmo-like exterior fool you. This is a Serious Drink.

In my constant quest for Obscure Tipples, I came upon a real forgotten classic: the Jack Rose cocktail.

It’s a tasty enough drink, the Jack Rose, but it is hard to find these days: Except for serious mixologists and Bar-Nerds, most people have never heard of it, owing to a peculiar double whammy. Its base liquor, applejack, is no longer a staple of most people’s little Lacquer Liquor Lockers, and its flavoring component, grenadine, has been largely replaced by crappy faux-grenadines that bear little or no resemblance to the real thing.

When people talk about Pioneer Spirit (in the alcoholic sense), applejack tops the list. It was one of the most popular forms of hooch in colonial America, no surprise given the bounteous supply of apples in the New World. You didn’t even need a still to make it. All you had to do was let your apple cider ferment naturally, yielding a mildly alcoholic “hard” cider of about 7-8% ABV. (Back in the day, hard cider was a healthier alternative to the not especially potable water to which most people had access.) You would then leave your barrel of cider out in the bitter cold New England night, allowing it to partially freeze in order to concentrate the alcohol in the unfrozen liquid.  If the weather was cold enough, you could get your ABV up to a respectable 35-40%.

My buddy Walter and I tried doing this back when we were in high school. It did not work out so well.

The more efficient technology, of course, is good old distillation.  If you take that hard cider and cook it off, you end up with apple brandy, which, after barrel-aging, can be used as-is or blended with grain neutral spirits to make applejack.  Laird’s, the preeminent supplier of applejack in the United States, has been at it since 1780, despite the ebbs and flows of the market, historical events (Prohibition!), and the displacement of apple-based spirits by whiskeys (made from grain) and rums (made from sugar cane molasses).  Alas, these days most people don’t know jack about applejack...but they should.  It’s a really interesting spirit, a powerful dram with a lovely fruit nose.

For my version of the Jack Rose, I went with Laird’s bonded apple brandy, which is 100% apple eau-de-vie (no grain neutral spirits) and thus is probably much closer in character to old-school applejack.

The next dilemma was what to use for the grenadine.  Rose’s, best known for their sweetened West Indian lime juice, makes a grenadine that can be found in pretty much any supermarket and liquor store.  Alas, it is crap: nothing but high-fructose corn syrup, red dye, and artificial flavoring, bearing no resemblance to the lovely red pomegranate from which it takes its name.

There are a few commercial grenadines out there that contain real pomegranate juice, but having found a perfectly workable recipe online at Jeffrey Morgenthaler’s site, I figured I would make my own.  It’s easy enough, and it’s the best-tasting grenadine I have ever tried:

Get two or three big-ass pomegranates at your grocery store.  Slice ’em in half and use your citrus juicer to extract the juice.  This is Morgenthaler’s recommendation and it works just fine (although it can get a bit messy... pomegranate juice, like beet juice, stains everything it touches).  If you don’t want to deal with that, just get a bottle of POM pomegranate juice out of your grocery’s refrigerated case.

You should have about two cups of juice.  Stick it in the microwave and nuke it for one or two minutes - just enough to warm it up and make it easy to dissolve the sugar in it.  Now add an amount of granulated sugar equal to the amount of juice: two cups juice gets two cups of sugar.  Stir slowly and carefully (you do NOT want to splash this stuff around the kitchen) until the sugar is fully dissolved.  Now, for the finishing touch, add about two ounces of pomegranate molasses (available in your local Mideast grocery) and a teaspoon of orange flower water (AKA orange blossom water, also available in the Mideast grocery).  Don’t overdo the orange flower water: you just want a hint of its distinctive flavor.  Add an ounce or so of vodka by way of a preservative, then stir the whole mess and strain into a bottle.  Keep it in the fridge.

Now that you have the grenadine and your bottle of apple jack (or apple brandy), it’s time to make your Jack Rose.

Jack Rose

1½ oz applejack
Juice of ½ lemon or lime, freshly squeezed (I used lemon)
¾ oz grenadine

Place ingredients in a cocktail shaker with ice.  Shake well and strain into a cocktail glass.

Some people like to garnish their Jack Rose with a slice of citrus (lemon or lime, depending on what you used to make the drink); I prefer mine au naturel.

This is not a girly-drink, especially if you use Laird’s apple brandy to make it.  The stuff packs a 100-proof wallop... and yet it is smooth as Halle Berry’s left ass-cheek.  (Don’t ask me how I know that.)

Thursday, November 29, 2012

DANGEROUS TOYS

When George’s Grandmamma was told
That George had been as good as gold,
She promised in the afternoon
To buy him an Immense BALLOON.
And so she did; but when it came,
It got into the candle flame,
And being of a dangerous sort
Exploded with a loud report!
The lights went out! The windows broke!
The room was filled with reeking smoke.
And in the darkness shrieks and yells
Were mingled with electric bells,
And falling masonry and groans,
And crunching, as of broken bones,
And dreadful shrieks, when, worst of all,
The house itself began to fall!
It tottered, shuddering to and fro,
Then crashed into the street below-
Which happened to be Savile Row.

When help arrived, among the dead
Were Cousin Mary, Little Fred,
The Footmen (both of them), the Groom,
The man that cleaned the Billiard-Room,
The Chaplain, and the Still-Room Maid.
And I am dreadfully afraid
That Monsieur Champignon, the Chef,
Will now be permanently deaf-
And both his aides are much the same;
While George, who was in part to blame,
Received, you will regret to hear,
A nasty lump behind the ear.

Moral:
The moral is that little boys
Should not be given dangerous toys.

(“George, Who played with a Dangerous Toy, and suffered a Catastrophe of considerable Dimensions” by Hilaire Belloc)

* * *

Say what you will about us Baby Boomers - we did not lead boring lives in our Snot-Nose Days.  Growing up in the 1950’s and 1960’s meant that, unlike today, we had much more interesting playthings.

Beyond the fact that my parents were past masters at giving me completely inappropriate things with which to amuse myself, the shelves of toy stores were packed with goodies that would make the eyeballs of most modern parents bug out in the manner of a Tex Avery cartoon.

There was, for example, the Gilbert Chemistry Set.

Chemistry sets, as far as I know, still exist, but nowadays they don’t include any chemicals more interesting than distilled white vinegar, baking soda, and hydrogen peroxide.  Certainly, there’s nothing that will blow up, burn the house down, or give you anything more than a minor stomach ache if you were to eat the entire jar.  Booooooring.

Old-school chemistry sets used to have all kinds of cool stuff.  There was sulfur, which you could heat in a test tube (using the handy alcohol lamp provided) so as to watch it melt and change colors from yellow to orange to red to black, all the while making the entire house reek of brimstone as though Satan himself had taken a dump on the kitchen table.  There was potassium ferrocyanide, which - aside from having real cyanide in it - could be used to make Prussian blue, an indelible dye that could fuck up your Mom’s best tablecloth from ten paces.

If they sold a chemistry set like that today, they’d have to require prospective purchasers to sign a disclaimer as thick as a Gawd-damned phone book.  (Do they still make phone books?)  Can you imagine modern parents giving little Johnny and Susie a bunch of weird chemicals, a handful of test tubes, and a frickin’ source of open flame and telling them, “Now go and play - try not to burn the house down”?

But there was more.

Mattel, beloved manufacturer of Barbie dolls and a myriad other childhood delights, used to be big into the Cap Pistol, a favorite of boys since, ahhh, I dunno, the invention of gunpowder, probably.

Cap pistols used a roll of caps - little blobs of pressure-sensitive explosive encapsulated between two layers of paper - to simulate the BANG! sound of an actual pistol, a sound that would add a veneer of authenticity to the daily grind of playing Cowboys and Native Americans.  But Mattel, innovators that they were, took the Cap Pistol to the next level with their Shootin’ Shells, which were little spring-loaded cartridges with plastic bullets, and their Greenie Stik-M Caps.

Greenie Stik-M Caps were little round self-adhesive caps sold in sheets.  No doubt the distinctive green color - pretty much all caps at the time were sold in perforated rolls and were a bright red - was an attempt at establishing a unique market identity. You would peel off a cap and apply it to the back end of a Shootin’ Shell cartridge, then stick the cartridge (and five of its brethren, similarly prepared) into your Mattel cap pistol.  When you pulled the trigger, the cap would make a respectably loud BANG! and the spring would propel the little plastic bullet across the room, right into the waiting eyeball of your kid brother or sister.  (You could also buy Greenie caps in the conventional roll form for use in your other cap pistols, but what would have been the point?)

Mattel Shootin’ Shell toy pistols were about as close as you could get to a real projectile weapon short of actually owning a BB gun or making a zip gun in shop class.  Certainly it was as close as I ever got, and even that was surprising, given the generally liberal sensibilities in my home growing up.  Good Gawd, can you imagine kids in today’s hyper-litigious times being given toy guns that actually make noise (hearing loss!), fire little projectiles (you'll shoot your eye out!  choking hazard!), and even smell of actual gunpowder (toxic fumes!)?  I think not.

This is not to say that there are no Playtime Hazards out there today.  You can still do some serious damage with model rockets, especially if you have a destructive bent... but those aren’t so much toys as Little Science Projects, the use and operation of which is typically highly controlled.  But back in the day, chemistry sets and cap pistols were honest-to-Gawd toys, the kind of things that little kids were turned loose to play with all day with little or no supervision.

How ever did we manage to survive our childhoods?

Tuesday, November 27, 2012

COCKTAIL DU JOUR

Yellowtail
The Yellowtail. Not to be confused with the fish of the same name; there’s nothing fishy about this drink.

When I was in Philadelphia several weeks ago, I stopped in at The Mildred, a new restaurant that, in addition to a fine American menu, features a bar with a fine repertoire of classic cocktails.

As soon as I saw the real maraschino cherry in my Old Fashioned  - not one of those radioactive Red Dye #2-infused horrors - I knew I was in the right place.

The mixologist, one Dominic by name, not only made an excellent Old Fashioned, but also a superb Sazerac, seasoning the glass with heinously powerful Abyss absinthe.  And he also made me one of these bittersweet beauties:

The Yellowtail

1¾ oz rye whiskey
½ - ¾ oz Averna
½ oz Luxardo maraschino
2 dashes Angostura bitters

Stir in cocktail shaker with ice. Strain into cocktail glass and garnish with a lemon twist.

The ingredient that distinguishes this baby from its cousins is the Averna, one of a class of bittersweet Italian herbal concoctions known as amari (singular: amaro).  It’s a medium amaro, not quite as bitter as fernet, but with a lot more punch than its juvenile German cousin Jägermeister.  A shot of Averna is a perfect digestif after a big meal... better than Bromo-Seltzer any day. 

Like any cocktail in which bitters are not merely a bit player, this is not anything like those kiddie faux-Martinis that have recently overpopulated the Tipple-Circuit.  If your taste runs to appletinis and Cosmopolitans, perhaps you’d better look elsewhere - this drink will scrape the fuzz off a Fuzzy Navel and set fire to it.

When I think “yellowtail,” I’m usually ordering sushi.  But I have a suspicion that I will be ordering a few more of these bad boys down the road.

Saturday, November 24, 2012

BEFOGGED

The fog comes on little cat feet
And then it kicks your ass
With sounds of twisted metal
Human screams and broken glass

Thanksgiving morning brought dense fog to Beaumont, Texas, setting up the conditions for an horrific chain-reaction pileup on eastbound Interstate 10 that involved at least 100 vehicles.  Amidst dozens of injuries, two people died when their SUV was crushed by an 18-wheeler.

All the ingredients for a disaster were in place.  The speed limit on that stretch of I-10 is 75 MPH, perfectly reasonable on a dry, sunny day.  Throw in some poor visibility, along with the tendency of too many drivers to follow way too damn close - one car length seems to be commonplace at 70-75 MPH - and you’ve got Big Problems.

Fortunately, our drives to and from Texas for Thanksgiving week did not involve I-10.  We traveled the northern axis, that stretch of I-20 that runs from Atlanta to Foat Wuth... and we did not drive on Thanksgiving Day, yet one more thing for which we could be thankful.

No road condition scares the shit out of me quite like driving in fog.  Ice, snow, blinding rain - they’re all cakewalks compared to fog... especially at night.

Many years ago, I worked on a project for the Great Corporate Salt Mine that required me to cover the night shift at a contract chemical operation in Bayport, Texas, southeast of Houston.  I would leave our house in southwest Houston around 11 p.m., arriving at the plant after a 45- to 50-minute drive, part of which was on dimly lit two-lane roads.  It was December, and the combination of cold air, warm ground, and Houston’s naturally high humidity created ideal conditions for fog to form in low-lying areas... and pretty much all of  the area south of Houston is low-lying.  On any given night, it was almost a dead certainty that I would encounter several patches of pea-soup fog in which forward visibility would drop to about zero.  It was terrifying... because there was a real possibility of (1) running up someone’s ass because you couldn’t see his car right in front of you, or (2) having someone else flatten you for the same reason.  If that someone else were a tractor-trailer, things could have gotten very ugly in a big hurry.

I was glad when that project was over with.

When we used to make regular road trips between Atlanta and Houston during the holidays - either we were living in Houston and SWMBO’s clan was in Atlanta, or vice-versa - we would inevitably encounter heavy fog at night on certain stretches of I-65 between Montgomery and Mobile, Alabama.  It got to where we would break the journey in Mobile to avoid passing through certain fog-prone areas at night.  (Fog during the day could also be problematic, but it was generally denser at night and much more dangerous owing to the darkness.)

Thirteen months ago, when I drove a U-Haul truck filled with the Mistress of Sarcasm’s possessions to her new home in northwestern Connecticut, we encountered drizzle and fog in central Pennsylvania on a particularly hilly and winding portion of I-81.  What would normally have been a beautiful scenic drive through autumn colors turned into a jaw-clenching, wheel-gripping exercise in terror... at least for a couple of hours.  It was especially nerve-wracking when the truck’s windshield wipers started to show signs of giving out; fortunately, they kept working, or I might not be here writing this post.

When I got out of that truck at the next rest stop, my sphincter had clenched up so tight, my ass pulled about ten pounds of cotton batting right out of the seat.  Man, there’s nothing scarier than driving in the fog!

Wednesday, November 21, 2012

MIXED MARRIAGE

Mixed marriages are somewhat more challenging than those in which the partners share identical backgrounds... yet they can be successful despite the odds against them.  This I know from personal experience: She Who Must Be Obeyed and I have been happily hitched for over thirty-five years despite a fundamental difference in our upbringing.

What is that fundamental difference?  Glad you asked.

It is not a difference of a religious nature: both the Missus and I are Jewish.  We have never had to grapple with the issues related to raising children in a household in which two belief systems coexisted.  There was never a seasonal battle between Chanukah and Christmas factions, nor any problems with accommodating the disparate holiday observances of two different families.

It is not a difference of regional culture, despite the fact that I am a damnyankee from New York and the Missus hails from the Lone Star State, part of the old Confederacy.  The fact is, back during the Late Unpleasantness, our progenitors were too busy being chased around by pitchfork packing, pogrom plying peasants in eastern Europe to be concerned about matters Union and Confederate.  Our accents may be a bit different, but that’s about as far as our regional divide separates us.  (Well, that and SWMBO’s unexplainable desire to drink iced tea in the dead of winter.)

No: it is a difference much more fundamental than region or religion, a difference that even transcends politics.  It is a difference that is brought into sharp focus this time of year, when the Missus and I are with her family at the onset of the holidays.

She Who Must Be Obeyed, you see, grew up in a family of Unders.  I, on the other hand, was raised to be an Over from my earliest days.

I refer, of course, to the direction of the Toilet Paper Roll.  Some people adopt the benighted and backward practice of arranging the roll so that the paper hangs down under the roll; others, far more enlightened, hang the paper over the roll.

It is a tribute to SWMBO’s high intelligence and adaptability that she and I have never had any disagreements on this issue.  Since before we established our household together, she has, along with me, been a member of the Over camp.

My in-laws (save for Morris William), however, still live in the outer darkness of the Under tribe.  And I needs must grit my teeth with restrained rage whenever I take a crap in their house.

HELLO, KITTY

Levon profile
“Whaddaya wanna call the cat?” <eltonjohn>“He shall be... Levon!”</eltonjohn>

After a brief period of catlessness, it appears that we will be returning to Atlanta with a new Animal Companion.

Meet Levon, our practically brand-new ragdoll kitty, who hails from the same place whence came Brando.  He is insufferably cute, as befits a cat in the early stages of kittenhood.

Levon Bonds with SWMBO
SWMBO and Levon get in a little Bonding Time.

Bestowing a name on a cat is a tricky business. We considered numerous options, including Nigel, Frunobulax, Ruggedly Andy, Brenrick, and Felix Hisownscrotum before settling on Levon. It’s a name that works on more than one level. It’s an anagram for “novel,” i.e., “new.” And if you stress the second syllable - luh-VON instead of LEE-von - you have the word for “white” in Hebrew. So his name is not only a hat-tip to Sir Elton John, it’s descriptive!

Levon’s full name, in case you’re curious, is Levon Chelm - pronounced not with the ch of “cheese,” but with the guttural ch sound of “loch.”  His moniker thus functions not only as a tribute to Levon Helm, the legendary drummer of The Band (and the inspiration for Elton John’s song), but also to Chelm, the legendary village of fools from Yiddish literature.

When we return home after Thanksgiving, the house will no longer be quite so empty and quiet.  Hello, Kitty!

Tuesday, November 20, 2012

CRANBERRY

This Thanksgiving, we’ll be jacking up our cocktails with some homemade cranberry liqueur.

The serious eats food blog has a drinks section in which there is a regular feature entitled DIY vs. Buy, showcasing do-it-yourself recipes for various Drinky Ingredients.  I’ve made their Ginger Liqueur, a really good elixir with a multidimensional flavor profile.  Cheap as borscht to make, too - way less costly than comparable products available in the local Booze Shoppe.

With the annual Day of Turkification and Expressions of Gratitude looming, what better homemade tipple to essay than cranberry liqueur?

The recipe is simplicity itself.  As I write this, the cooked cranberry purée is macerating with an appropriate quantity of Russian Standard vodka; we’ll strain out the solids on Thanksgiving Day and our liqueur should be good to go.

I do not generally imbibe the Cosmopolitan, but I would suspect that using nice, flavorsome cranberry liqueur in lieu of the usual watery, obnoxious bottled cranberry juice could not help but improve it.

There are plenty of other fascinating DIY recipes over there at serious eats - anyone for Swedish Punsch?  Akvavit? - and I will be sure to try a few more.  Each recipe is prefaced by a short piece which explains the rationale for Doing It Yourself.  Check it out!

Monday, November 19, 2012

CUPPA

Teh BOH
BOH, the largest producer of black tea in Malaysia, operates this tea plantation in Cameron Highlands, Malaysia.  Photograph courtesy of our friend Sid M.

When I am not swilling down mug after mug of coffee, I will occasionally mix things up a bit and have a nice cuppa tea.

Tea, as defined by Wikipedia (“It’s on the Internet, so it must be true”) is “an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, camellia sinensis.”  That definition covers an awful lot of ground, since there are a myriad of ways those leaves may be prepared as well as a myriad of ways the drink may be doctored up for consumption.

When I’m in a Japanese-y frame of mind, I’ll drink green tea - tea brewed from the (mostly) unoxidized and unfermented leaves of the tea plant.  Following the Asian model, I generally take this kind of tea au naturel: no sweeteners or other additives.  But if I am suffering from a cold, I will sometimes dump in a little ginger in the form of raw ginger slices, crystallized ginger, or even ginger liqueur.  No snot-nose can withstand the double punch of ginger-laced green tea and SWMBO’s chicken soup.

Most of the rest of the time, though, I will go for one form or another of oolong or black tea - tea brewed from fermented leaves.  A little sweetener is all I need.  I will rarely dose my hot tea with lemon, saving that additive for iced tea... and not being British, I typically do not doctor up my tea with milk.  (This is not to say I don’t like milk tea - I drank plenty of it in Japan, where it’s a popular canned drink.)

Nobody who lives in the Southern United States can possibly write about tea without mentioning iced tea, one of the best summer thirst-quenchers on the planet.  Southerners drink it year-round, generally laced with liberal amounts of sugar or simple syrup - the ubiquitous Sweet Tea.  I avoid the caloric wallop by specifying unsweetened tea, to which I add my choice of Fake Sweetener.  (If that brands me as a damnyankee, so be it.)

Tea is also a dandy ice cream flavoring agent.  I loves me some tea-flavored ice cream, as long-time Esteemed Readers already know.

Tisanes - tea-like infusions made with non-camellia sinensis materials - are generally not on my menu.  But if you like your chamomile “tea,” feel free to enjoy it.  Just don’t tell Professor Elemental: “When I say ‘herbal,’ you say, ‘No, thanks!’”



Friday, November 16, 2012

FRIDAY RANDOM TEN

The iPod d’Elisson
The iPod d’Elisson, AKA the Little White Choon Box.

I have been unconscionably sloppy about posting my Friday Random Ten lists in the last year or so. As I mentioned last time, that’s because (1) I am lazy, and (2) I am pretty sure you, Esteemed Reader, do not give Shit One about the music I am listening to at any given moment. And that’s perfectly OK.

Nevertheless, every so often I will do it anyway, even if only for the annoyance factor.

By way of a refresher, the Friday Random Ten is a list of songs generated at random (duh!) by the iPod d’Elisson when set on shuffle mode.  The actual iPod - the first-generation example of the device pictured above - has also been joined in this endeavor by a few newer devices: the iPhone and the iPad d’Elisson.  Think of it as a window that allows you a look into my ridiculous taste in music.

Let’s see what the Little White Choon Box has for us today:
  1. Swordfishtrombones - Tom Waits

    Tom Waits for no one. Heh.

  2. Flight of the Passing Fancy - Squirrel Nut Zippers

  3. Act I, Scene 1: Soldiers of Heaven Hold the Sky - John Adams, Nixon in China

  4. Stairway to Heaven - Tiny Tim

    Yes, that Tiny Tim.  Strangely enough, his cover of “Hey Jude” is pretty good.  This one is just... weird.

  5. Mozart: Requiem in D Minor, Communio - Lux Aeterna - Herbert von Karajan

  6. How Do You Do? - Radiohead

  7. I’ll Be Back - The Beatles

  8. Where’s Summer B? - Ben Folds Five

  9. Dream Gerrard - Traffic

  10. Particle Wave - Sticklips

    Tread lightly
    So as not to startle
    The shadow
    Whose particles gather nightly
    To feed on the gallows

    Don’t stand here

    In that squalid dungeon
    Whose silence
    Harbors thund’rous squalls that leave me
    Shaken from their violence

    We believe in something

    But it doesn’t have a name
    Our skulls are the cages built for
    Beasts we cannot tame

    Don’t leave me

    In those dirty trenches
    Spoon-feed me
    Whispered words to quench my thirst
    And quell the hell that stillness breeds

    I believe in the chemicals

    Coursing through my veins
    And in the electric signals
    Firing in my brains

    But how much can you take

    How much can you take
    Our skulls are the cages built for
    Beasts we cannot tame
    But some forces are too strong
    For cages to contain


    Sticklips, the brainchild of one Johanna Warren, is hard to describe - Electro-Folk doesn’t quite do it, but it is as good a category as I can think of.  This tune is from their second album, Zemi, which I highly recommend.  You can find it here.

It’s Friday. What are you listening to?

Wednesday, November 14, 2012

COCKTAIL DU JOUR

Sometimes less is more,
And sometimes less is less.
And knowing which is apropos
Is tricky, I confess!


 I loves me my complicated cocktails, but there’s a lot to be said for the virtues of simplicity.

Scotch whisky, f’r instance.  A good single malt doesn’t need much beyond a few drops of water and a glass for to contain it.  And any respectable bourbon is perfect with just a little branch water (ice optional).

Gin is a little different.  Most gin drinkers - including myself - will use that spirit as the base for a mixed drink, rather than just icing it down au naturel.   Even the driest Martini should have at least a whiff of vermouth.

This one - Pink Gin - is pretty straightforward, though.  It’s just three ounces of Plymouth gin and six dashes of Angostura bitters, shaken with ice and strained into a cocktail glass, sans garnish.

Pink Gin
Pink Gin.  It’d look a lot pinker with Peychaud’s bitters, but, well, there you are.

Talk about the whole being greater than the sum of its parts!

ROADSIDE ASSISTANCE

Just in case you ever wondered whether angels exist, here’s a story about an experience our friend Barry had back in 1979 that may provide some evidence.  (It’s the kind of story you’re more likely to see on David Bogner’s site, but, well, I heard it first!)

Barry and his wife Malka lived in Tel Aviv back then, and they were on their way to Haifa to spend Yom Kippur - the Day of Atonement - with family there.  Back then, it was about a 90-minute drive... no big deal.  No big deal, that is, until they got near Netanya, where the car started sputtering and blowing out huge clouds of steam.  Barry pulled over to the shoulder of the road and waited for someone to come along and offer assistance.

The problem, of course, was that it was erev Yom Kippur, the eve of the most sacred day of the Jewish year.  The road was deserted - in over an hour, the only car that passed by was a single taxicab, already laden to the gills with people trying to get to their destination before sundown.  Barry and Malka were facing a long, hungry walk...

...when a lone car pulled over.  The driver hopped out and asked what the problem was, then proceeded to look under the hood.

“It’s the fan belt.  You got a spare fan belt?”

Barry looked at the man as though he had sprouted a second head.  Who carries a spare fan belt around with them?

“Never mind.  I’ve got an extra one.”

A few minutes later, the man poked his head out from under the hood and announced that the new fan belt was installed.

“It’s a little loose, but it ought to be OK as long as you keep it under 60.  That should hold you until you can get it fixed after the holiday.”

With that, the man drove off.

Think about it, Esteemed Readers: Just before the onset of a major holiday, about the only car on the road stops to render assistance and the driver just happens to have the right part!

If you ask Barry whether angels exist, you know what answer he’s likely to give you.

Sunday, November 11, 2012

KNOT, AGAIN

I tie my pumpkins up together
To keep them fresh in nasty weather.
And if perchance a few should rot,
I’ll have to cut the Gourdian Knot.

Thursday, November 8, 2012

YET ANOTHER NEAR-DEATH EXPERIENCE

We’ve all had ’em, you know... those scary moments when you realize that, but for a brief hesitation, or owing to the happy randomness of events, you narrowly escaped becoming a grease spot.

My Uncle Phil and Aunt Marge had one of those moments back in July 1996, when they took a flight from Athens, Greece to New York. They landed and got off (they were on their way home to south Florida), and their plane took off on the next leg of its journey, headed to Paris. It never made it. TWA flight 800 blew up off the south shore of Long Island, killing all souls aboard.

SWMBO and I had one a few months ago, when only the Missus’s good peripheral vision (along with the ingrained habit of looking both ways even when going through a greenlit intersection) saved us from being T-boned by a car that blithely cruised through a red light at 60 MPH.

And I had one yesterday.

It was at an intersection in Roswell, just a few miles from here. My light had turned green, and I was about to proceed across the intersection... but I hesitated long enough to look for any surprises. And a damn good thing, too, for an assclown with a serious case of the stupid blew through that crossroads at about 45 MPH, enough to have put a major dent in my day.

It’s not as though he was trying to get through a stale green light, either. Cross traffic in the direction opposite me had had the green before I did, which meant that this doofus’s light had been red for some time.

Color me unsurprised when I saw the silhouette of a cellphone clamped to his ear as he whizzed past.

May the Lord protect us all from Random Moronitude...

BEFORE & AFTER

I don’t watch a lot of teevee these days, aside from the morning news and the Food Network and the occasional movie or series on HBO. Nevertheless, the local NBC affiliate is gracious enough to broadcast a couple of classic game shows in the evenings, right about the time the Missus and I are taking our supper.

“Jeopardy” is always fun to watch, given that the questions usually require that the contestants have a fairly good breadth of knowledge: It’s not a game for clowns and idiots. Who among us does not like to play along, shouting out answers at the screen? I would almost feel cocky about my chances of winning were I to be a contestant, except I have firsthand experience being on a quiz show. There is no overestimating the “Sweaty Nutsack Factor,” i.e., the knowledge that a metric assload of people are going to be watching you, so GOOD GAWD, DON’T SCREW IT UP! I hate to think of how I would humiliate myself on national teevee were I to be on “Jeopardy.”

Vanna White and Pat Sajak on the set of “Wheel of Fortune.” Based on Vanna White having her original skin, the photo was most likely taken circa 1963.  Image credit: TV Guide.

“Wheel of Fortune,” a tricked-up video version of Hangman, airs right around the same time. Now, there is a show that allows you to feel superior to (most of) the contestants, especially the ones who insist on buying EVERY FUCKING VOWEL.  And in addition to allowing the viewer a bit of ego-massage, WoF offers the spectacle of the amazingly well preserved Vanna White gesturing to the bank of touch screen monitors wherein the Magickal Letters are contained.  No wonder it is the longest running syndicated game show in U.S. television history.

There are several different categories of puzzles in WoF, such as Name, Place, Phrase, Quotation, Food & Drink, et alia.  There’s one called Same Name, which combines two people who share first or last names, e.g., Aretha & Benjamin Franklin or Elvis Presley & Costello.  But my personal favorite - possibly because of the wordplay involved - is the Before & After category, which concatenates two well-known phrases that share a common word.  An example: Wheel of Fortune Cookie (= Wheel of Fortune + Fortune Cookie, in case this isn’t obvious.)

Years ago, I found myself wondering about those Before & Afters.  Who writes ’em?  And what happens to the ones that never make it onto the show, for whatever reason?  For it occurred to me that there are all kinds of B&A’s that are unlikely to ever see the light of day or the gentle touch of Vanna White’s wrinkled claw.

Submitted for your delectation, here’s a (partial) list of Before & After puzzles most likely to be deemed unsuitable for use by the producers of “Wheel of Fortune.”  (Asterisked items have appeared previously in the Lists feature at McSweeney’s Internet Tendency.)
    Nuclear Winter Wonderland*

    Olympic Village Idiot*

    Banana Nut Sack*

    Plumber’s Crack Whore*

    Vanna White Supremacist*

    Wurlitzer Organ Meat

    Gaza Strip Poker

    Butt Crack of Dawn

    Baseball Bat out of Hell

    Chow Mein Kampf

    Victory Lap Dance

Got any of your own? Stick ’em in the Comments!

Sunday, November 4, 2012

SANDY

With windblown hair and fierce wide hips
She kissed the Northeast with her apoca lips.

Tuesday, October 30, 2012

INTERPRETATION

Photo: Lydia Callis’s Face for NYC Mayor
She has been called “a bright light in dark days” (NPR) as well as the breakout star of Superstorm Sandy.  I refer, of course to Lydia Callis, the American Sign Language interpreter who stood at the side of New York’s Mayor Bloomberg as he issued his frequent emergency management updates.

Mayor Bloomberg may have been doing the talking, but my eyes were riveted to Ms. Callis, whose amazingly expressive facial expressions made her signing fascinating... and almost intelligible to someone like me who has no clue about ASL.  In a better world, she would be teaching a Ph.D.-level course at the Colorado School of Mimes.

Sign language is not funny business, especially when serious messages about Big Events are being delivered.  And yet, expressiveness - even exaggerated expressiveness - is an important component of ASL’s ability to convey information.  What at first glance may seem ridiculous or comedic is actually a legitimate aspect of physical communication.  I will be interested to hear Elder Daughter’s take on the matter, given that she is currently engaged in graduate studies of advanced performance art.

If there is not a Saturday Night Live skit featuring someone playing (and not being quite as interesting as) Ms. Callis, I will be both shocked and disappointed.  And I wish her a long, happy career.

On a more serious note, our prayers and best wishes go out to those affected by the blow variously known as Hurricane Sandy, Superstorm Sandy, and Frankenstorm.  Our family in the New York area has, thankfully, been spared any major consequences aside from the ubiquitous power outages... but not everyone has been so fortunate.  May their burdens be lightened swiftly.

Update: Sure enough, SNL has checked in:



(Tip o’ th’ Elisson fedora to both Bou and the Mistress of Sarcasm for the link!)

THE CHEESE AISLE DICTIONARY, Vol. 12

Still more stuff that should be in the dictionary but isn’t.

Long-time readers of my previous site may recall the Blog d’Elisson Dictionary, installments of which may be found in that site’s Archives.

For other entries in the Cheese Aisle Dictionary, simply click on the sidebar link for Cheese-Dic.

And now for the Word of the Day...

ass-soul patch [ass-ole-patch] (n) - A tuft of hair located at the base of the buttcrack.

“Me and Joanie were getting pretty hot and heavy last Saturday night, but as soon as I saw that ass-soul patch of hers, I lost interest in a big frickin’ hurry.”

Friday, October 26, 2012

HYSTERICAL GOTHIC

Hysterical Gothic
Hysterical Gothic.  Photoshop inspired by El Capitan.

Just in case you’re wondering about our weekend plans.

Tuesday, October 23, 2012

JUST VISITING

Bernadette on the Stairs
Bernadette regards the photographer with a semi-quizzical look.

Hakuna has gone off to the other side of the Rainbow Bridge, there to romp in the fields of catnip and stands of tuna trees with her sister Matata.  And yet, Chez Elisson is not completely catless.  Not yet.

That’s because Bernadette is gracing us with her presence... at least for the time being, while the Mistress of Sarcasm is here for an extended visit.  Next week, when she heads back home to the Northeast, she’ll pack Bernie up and cram her into the car for the two-day drive.

Meanwhile, we get to enjoy the company of this exceptionally sweet kitty.  She is, to be perfectly candid, somewhat reserved except when she is relaxing on a bed.  There, the reserve vanishes and Bernie becomes a cuddly, squishy beast.

We will miss her when she’s gone.  Doubly so.

ZOMBIES AIN’T SHIT

As Hallowe’en approaches, all the little snot-noses prepare for their annual encounters with Scary Creatures. Ghosts, goblins, and all of that. Of course, zombies are very much in fashion this year, especially around these parts, what with “The Walking Dead” being filmed just south of town. Well, zombies may frighten some people, but to me, they ain’t shit.  There’s stuff out there that’s waaaaay nastier than zombies.

It was fifty years ago this week that I endured the scariest week of my life.

We all go through times when we have to deal with fearful circumstances. We worry about our health, about the fell diagnosis.  We fret when our teenage kids go out at night... and even when they are adults, that nervousness never quite leaves us.  We get paranoid about our jobs, our ability to pay the bills and keep the wolf from the door.  And there’s the bully in the schoolyard, the crazy family down the street.  Don’t forget the nutcase with the clown costume, a garage full of bad oil paintings, and a crawl space full of decomposing middle school kids.

But in October, 1962, I was scared to death... and I wasn’t the only one.  It was the week of the Cuban Missile Crisis, when the world’s two great superpowers, the United States and the Soviet Union, stood toe-to-toe at the brink of nuclear war.

My chief mistake at the time - I was a mere ten-year-old - was that I had read up extensively on nuclear weapons, a subject that had fascinated me with the same fascination a mouse feels as he stares into the eyes of a cobra.  One of the books we had in our extensive home library was a thin volume with a black cover bearing the single word Secret. A comprehensive history of the Manhattan Project, the nuclear coda to World War II, and the subsequent Bikini Island atomic tests, it had been published in the late 1940’s by Westinghouse (if I recall correctly), one of the contractors that had worked on the Project. The slim black book had all kinds of information on nuclear physics (explained clearly in layman’s terms), but most important, it had maps and photographs.  Photographs of Shit Blowing Up.

I made it my business to know what would happen in the event of a nuclear strike on New York, the nearest obvious target.  Things would get ugly pretty fast out on the south shore of Long Island where we lived, some 35 miles east of the city.  Even if we were spared the immediate destructive effects of heat and blast, we were downwind.  Fallout would get us if the blast didn’t.

Since our family hadn’t succumbed to the kind of paranoia that would have had them building a backyard fallout shelter - quite the rage in those days - I envisioned us camping out in the basement for two weeks while the worst of the radioactivity settled down.  We’d have to fill in the window wells with dirt, of course.  I had it all figured out.

This was, of course, all hypothetical.  Fever-dreams of the youthful imagination.  But when the Cuban missile crisis started to unfold, the spectre of nuclear annihilation suddenly seemed all too real.  One night in late October - was it the 26th? - it seemed imminent, as tensions between the superpowers ratcheted up to an unprecedented level.  I remember going to bed that night convinced that the missiles would be flying before dawn.  Scared shitless, I was.

Then, to everyone’s relief, Khrushchev backed down and agreed to remove the USSR’s missiles from Cuba.   Kennedy had secretly agreed to remove U.S. missiles from Turkey and Italy (mostly obsolete pieces of crap, as it turned out) in exchange for the Soviet withdrawal: To the world at large it appeared that the USSR had caved.  But at the time I didn’t care about the back-room deals or the politics.  All I cared about was that I was still alive... along with the 100-200 millions of others who would have likely been killed had things gone pear-shaped.

Had I known that the nearest likely target was a lot closer than New York City, I would have really had a shit-hemorrhage.  Years later, it was revealed that there were several missile bases on Long Island, including one right next door in Amityville. (Yes, that Amityville.) At first, the Amityville base was stocked with conventional Ajax missiles, but in 1963 the nuclear-tipped Hercules Nikes began replacing them.  Which means that we would have been pretty much at ground zero in the event of a massive Soviet attack. Yeef!

When Hallowe’en came along the following week, we were all pretty blasé.  How could ghosts, goblins, and zombies ever scare us after the week we had just been through?

Sunday, October 21, 2012

AN INSCRUTABLE INSCRIPTION

Houston Steve and his lovely missus Debby just returned from a twelve-day sojourn in China.

They had a wonderful time, as you’d expect, eating Peking duck in Beijing (or Beijing duck in Peking, I can’t recall which), seeing the terra-cotta soldiers of Xian, touring the Forbidden City, and admiring the view from atop the Great Wall.

China has changed a lot in the two decades since I last was there.  Back then, it was a slowly awakening economic giant just beginning to flex its prodigious muscles.  Now, it has a lot more of the trappings of modernity: huge new cities full of shiny buildings, maglev bullet trains, and plenty of cars on the roads.

Virtually everybody under the age of twenty-five speaks English: it’s a compulsory part of every young person’s education.  And, despite the official Communist policies of the country’s rulers, it’s pretty clear that most of the people are dyed-in-the-wool capitalists.  The Chinese have long been the business leaders of Asia, to the point where they are hated in some southeast Asian cultures: the wisest thing the government ever did was to unleash the business culture without making a big announcement about it.  The Commies got to save face, and the country had a chance to start up its mighty economic engines.

I figure that if they got rid of their dopey pictogrammatic writing and replaced it with a phonetic alphabet, and stopped eating with those stupid fucking sticks, nothing could stop them.

But despite the widespread (and growing) use of English there, occasionally, Houston Steve would run into a real head-scratcher.  F’rinstance, here’s a brass plaque with a typically inscrutable inscription:

China Placard
“Close to the distance near civilization.” Now, WTF does that mean, exactly?

“Close to the distance near civilization.”  Is this some sort of Confucian riddle?  Some wisdom from Mao’s little red book?  What could it mean?

It might be helpful to put it in context.  The plaque sits just above a urinal in a well-appointed lavatory.

Chinese Urinal
Our little brass plaque in context: It sits above a urinal.

Perhaps it is a badly translated attempt to say, “This is a nice place - stand close enough so that you don’t piss all over the floor.”  Or as our friend Gary says, “Stand closer - it ain’t as long as you think.”

Of course, if you have any other ideas, feel free to leave ’em in the Comments.

Saturday, October 20, 2012

NASTY GORENG

Nasi Goreng
Nasi goreng: Indonesian fried rice with egg, fried shallots, and scallions. Also plenty hot chile pepper. This stuff beats Cantonese fried rice like a rented mule.

One of the side effects of our protein-and vegetable-laden eating habits is that we end up with a pile of leftover rice whenever we eat Chinese food.

It matters not whether we’re eating out or getting carry-out. There’s always far more rice than we ever plan to consume... solid evidence that neither of us is Asian. (Our lack of the Epicanthic Fold is another dead giveaway.)

I have no compunction about tossing out the excess rice. It may be offensive to suggest that the main staff of life in many cultures around the world is cheap, minimally nutritive filler, but, well, there you are. Rice, while a good, inexpensive source of calories and (some) vitamins, is not particularly rich in protein or fiber. Moreover, it packs a glycemic wallop... and these days, it’s even spiked with a few ppm of arsenic. So my usual solution is to just throw it out.

Nutritive minefield that it may be, however, I still hate to simply eighty-six perfectly good food. Which leaves me with the challenge of what to do with ricey leftovers.

Two alternatives stand out from the pack: rice pudding and fried rice.

Rice pudding - a long-time favorite of Eli, hizzownself - is a great way to make use of excess cooked rice. Some milk or cream, some sugar, a few eggs, and a few carefully administered dashes of cinnamon, nutmeg, and/or cardamom, and you’ve got a dessert worthy of a king - a king with a fat ass.  Kheer, Indian-style rice pudding with a pronounced cardamom flavor, is one of my favorite variations on the theme.

But once I start eating rice pudding, it’s kinda hard to stop... which is why I rarely make it.

What about fried rice? Who doesn’t love delicious, yummy fried rice, with its little nuggets of egg, veggies, and meatstuffs? I have plenty of childhood memories of platters laden with fried rice, sometimes buried in lobster sauce. Good Gawd, was that stuff tasty.

A few months ago, Cook’s Illustrated published a recipe for nasi goreng - Indonesian-style fried rice - a somewhat spicier and considerably more interesting version of fried rice than the familiar Cantonese stuff we all grew up with.. It’s a dish I developed a taste for decades ago when I used to travel around in that part of the world, but it’s not for everybody.  One of my colleagues from the old Corporate Salt Mine days, a Louisiana Cajun of the first water, tried it one time and, to my surprise, did not care for it.  How could this be? I wondered.  Rice, some piquant chile heat... what was there for a Baton Rouge boy not to love?  But he dubbed it “Nasty Goreng,” and the name stuck.

That’s it! I’ll make a pile of Nasty Goreng out of this leftover rice!

I was already one step ahead, for unlike the chefs in America’s Test Kitchen, I didn’t need to find substitutes for some of the more difficult-to-find ingredients.  Hell, I had ’em in the pantry!  Kecap manis? Sambal udang bercili? The dreaded, hyper-pungent belacan? I had ’em all.  Nasty Goreng it would be.

The only problem was the belacan (pronounced “blachang”), which is an evil little brick of concentrated fermented shrimp paste.  It’s an ingredient that packs an umami wallop, kind of like anchovy paste on steroids.  And like anchovy paste, a little goes a long way.

Unlike anchovy paste, however, belacan is incredibly pungent: It is to aroma what plutonium is to radioactivity.  I keep mine in the pantry, wrapped up in three layers of plastic, plus one of heavy waxed paper, plus a jacket of aluminum foil.  The simple act of taking it out of its layers of wrappings can fill the house with a pong that She Who Must Be Obeyed describes as “unwashed twat.”  And that is being kind.

Before you use belacan, you have to toast it, which generates even more fragrance.  You slice off a thin sliver from that dark brown brick, wrap it in foil, and hold it over an open flame for two minutes.  You can then add it to the sambal udang bercili before tossing the whole mess in a hot, well-oiled pan with the rice.  I was smart enough to toast the belacan outdoors this time, which (I hoped) would help keep the aroma in the house down to manageable levels.

I’m not sure how much the outdoor toasting helped, because I assembled the rest of the dish indoors on Darth Stover.  Perhaps it did.  A little, anyway.  And the results were well worth it, because the finished dish (shown above with a slice of lime) was ridiculously yummy - not nasty at all.  Even the Mistress of Sarcasm pronounced it delicious, devouring most of it over the course of the next two days.  Which is about how long it took for the house to air out.

Leftover nasi goreng (left over from a dish made from leftovers!) makes a dandy omelette filling, too.  Now all I have to do is run ten miles to work off all those carbs...

Friday, October 19, 2012

SCARY MEATS (AND CHICKEN FEETS)

On the way home from the Animal Companion Funerary Services Provider this morning, I decided to take advantage of geography and make a brief Provisioning Stop at the Buford Highway Farmers Market.

I had been there once before, about eleven months ago.  I would stop by more often, but it’s a bit of a schlep compared to my normal grocery runs, for which I have a plethora of reasonable options within a two-mile radius. But those reasonable options - Publix, Kroger, Fresh Market, Trader Joe’s, and Whole Paycheck Foods - seem shriveled and boring when compared against the Buford Highway Farmers Market.  The local foodshoppes all offer nice boring Suburbanite Fodder with a few bits of exotica thrown in, but a certain sameness tends to creep in... even if Trader Joe’s now sells a Biscoff spread knockoff that they call “cookie butter.”  (Bastards.)

First thing you hit when you go in to the BHFM is the produce... and it is amazing.  There’s all the familiar stuff you’d find at, say, the local Kroger, and then there’s all the other shit that you’ve either never heard of or have just read an article about in some bizarre foodie magazine.  Greenery of every description for every cuisine.  Arcane mesoamerican vegetables with unpronounceable names like “xoxocacatepl.”  Huge king oyster mushrooms that look like they could double as props in a porn flick. 

Continue toward the back, past the fresh and dried ghost peppers (hot as ten bastards!) and the array of spices, unto the displays of Mexican pastries and sodas.  Bins full of chicharrones - fried pork skins, the Mexican equivalent of gribenes - in seven different flavors and textures.  And then you hit the meat department.

Pork, beef, chicken - they’ve got it all, and they’ve got the nasty bits we never seem to see in White-Bread Land.  Want a carboy of chitterlings?  An entire omasum (number three of the four stomachs of a steer), AKA tripe?  Chicken livers?  Chicken spleens?  Pork hearts?  Beef pizzle?  A bucket of blood?  Lamb kidneys?  Goat?  You can find all of that stuff here, everything from the normal to the Downright Scary and/or Revolting.

Fish?  They gots fish, too, from monster Bangladeshi prawns to entire buffalo carp to humongous octopus tentacles.  And huge fish heads, in case someone wants to make a Singaporean fish head curry.  Eat ’em up, yum!

There’s an eclectic assortment of ethnic foods of every stripe, from every continent save Antarctica.  The Americas are well represented, as are virtually all the nations of Asia.  If you want interesting goodies from Japan, Korea, the Philippines, China, Indonesia, Thailand, et cetera, you’ll find ’em here.  There’s actually a Korean deli, too - a great place if you want to be gettin’ jjigae with it.

The Europeans are also there - particularly the Russians - but you’ll find tubes of Finnish mustard and packets of various Dutch treats ranging from kroepoek (the tasty Indonesian shrimp crisps) to stroopwafels (little waffles with caramel syrup filling).  Baked goods.  Cheeses.  Smoked fish.  Caviar.  And if that’s not enough, international cosmetics.

So, you might ask, just what it was you purchased, Mister Food-Adventure?

Not a whole lot - just a few odds and ends.  A packet of Balinese-style kroepoek to go with the nasi goreng (Indonesian fried rice) I was planning to cook later that day.  A bag of frozen dumpings filled with kimchi, the fiery Korean sauerkraut.  Some chive blossoms.  Some mei lan (Chinese broccoli).  A small wheel of Sweet Grass Dairy Green Hill cheese, one of SWMBO’s favorites, and available at the BHFM for about half the price charged by the local Whole Paycheck Foods.  A chunk of Sweet Grass’s blue cheese, a happy discovery.  A package of cut-up chicken legs and thighs... and a pile of chicken feet.

It’s nigh impossible to find chicken feet at the local White-Bread Provisioners, but those bad boys are an essential ingredient in a fine chicken stock, loaded with connective tissue as they are.  A long simmer breaks all of that collagen down to gelatin, which imparts a delicious, rich mouthfeel to the stock.  Perfect as a base for soup, sauces, or a myriad of other applications.  And the best part?

It scared the piss out of the Mistress of Sarcasm and the Missus when they came home to find this on the stove:

Chicken Feet
Good Gawd!  They look like little hands in there!

Thursday, October 18, 2012

AN EDIFICE FOR REX

Today I had the sad task of going to the Animal Companion Funerary Services Provider in order to collect the ashy remains of our beloved Hakuna.

There’s a school of thought that, when it comes to the final arrangements for the family pet, favors the Backyard Burial.  It’s a perfectly reasonable approach, one that also works for certain unpleasant relatives and business associates... but in the latter instances, it leaves one open to certain, ahhh, issues.  But for some reason, we in Clan Elisson have fallen into the practice of cremating our furry Loved Ones  after they have departed for the Rainbow Bridge.

I will confess that, in a strange way, it is comforting to know that there is still some physical evidence of our kitties’ existence within easy reach: Now Hakuna (or at least her Powdery Remnant) shares shelf space at Chez Elisson with her predeceased sister Matata and her sometimes-rival, the Mistress’s kitty Neighbor.  And since cats are beyond the purview of human religious practice, I feel no compunction against the practice of cremation, which, while eminently practical, falls outside of the norms of my faith community - for people, anyway.  (Those norms aside, certain twentieth century historical events make the cremation of Jewish decedents an especially odious practice.)

When I drove over to Brookhaven, I was surprised to find that the unprepossessing little white building that had been the home of the ACFSP three years ago - the last time we had had need of their services - was nowhere to be seen.  In its place was a huge, newly constructed three-story brick tower.  But the sign out front told me that I was in the right place.

There was a beautifully designed lobby, done up with brick and glass in warm, soothing earth hues.  The receptionist and other personnel spoke in hushed, reverential tones.  There was a showroom with an assortment of doggy- and kitty-caskets on display, along with a vast assortment of urns, jars, and other keepsakey items.  And this was not cheesy merch, oh, no.  All of it spoke of quiet elegance, dignity, and respect.

Between the lobby and the showroom there was a small chapel with padded seats and a small raised platform in front, clearly intended to provide a place for Fluffy’s bier during her funeral service.  I could only wonder what sort of religious elements people would bring in to such a service.  Would they offer a full requiem mass?  Recite the Meowner’s Kattish?

This was merely ground level. What was on the two upper levels?  I could only imagine. 

I resisted my usual impulse to view the place through the lens of Snark, despite my having written this post.  After all, these people were providing us with a service, albeit a non-essential one.  (The Backyard Option, after all, is always open.)  Yet that service had proven comforting to us in the past and was indeed comforting this time as well.

But, my Gawd - the money!  These new digs were, dare I say, a tad on the opulent side.  An Edifice for Rex, if you will.  And there is certainly nothing wrong with that, for it says to me that the economy, as much as people are constantly griping about it, cannot possibly be all that bad.

As I have observed before, when a nation’s economy is such that people have the kind of disposable income that will buy a casket and perpetual care for Phideaux, they ain’t hurting too badly.  If we, collectively, are wealthy enough so that entire supermarket aisles are devoted to dog and cat food, we really cannot call our situation dire.

Dire is when you eat the dogs, not feed them.

Update: Hakuna’s valedictory trip on the Friday Ark’s 404th voyage is here at the Modulator.

Update 2: Carnival of the Cats #449, with Hakuna’s farewell appearance, is up at Meowsings of an Opinionated Pussycat.

Monday, October 15, 2012

LIFE IMITATES STAND-UP

There’s an old Bobby Slayton routine in which Bobby describes going down to the DMV, where he sees a fellow working the cash register, someone “from one of those dickhead Third World countries - Pakistan, India, Nicaragua...” who is wearing a name tag that says “Kashir.”  So Bobby says to the guy, “Isn’t that amazing?  Your name is Kashir, and that is what you do!”

As he puts it in his routine, “Twenty years of stand-up comedy, and this is the funniest thing I’ve ever said.”  The catch being, of course, that “...the son of a bitch doesn’t get it!”

A few weeks ago when I had occasion to hire the services of one of Cobb County’s finest, I found myself in a kinda-sorta similar situation.  This fellow was no immigrant - well, he was from New Jersey originally - but what amused me no end was that his name was Leo.

It’s an especially appropriate name for a shamus, since LEO is popular shorthand for Law Enforcement Officer.  So, of course I had to channel the spirit of Bobby Slayton and say to him: “Isn’t that amazing?  Your name is Leo, and that is what you do!”

At least this guy got the joke.

In somewhat unrelated  - yet strangely connected - news, Senator Arlen Specter passed away this past Sunday at the age of 82.  Which, presumably, gives Saint Peter (or whoever it is that checks tickets at the Pearly Gates) the chance to say, “Isn’t that amazing?  Your name is Specter, and that is what you are!”

HAKUNA

Valedictory
Hakuna. April 28, 1995 - October 14, 2012.

Barukh Dayan Emet: Blessèd be the True Judge.

FECAL DYSMORPHIA

Whene’er I go to drop a deuce
I find that there is no damn use
To try to guess its size.

I’ll hear a subtle, silent “plip,”
Yet find a monster turd has slipped
Right out, to my surprise.

Or push and grunt and heave and strain
As though to hemorrhage my brain,
A-bugging out my eyes,

To find results that disappoint:
A loaf as big’s my knuckle-joint.
“’Tis bupkes!” then I cries.

The effort’s disproportionate
When what you feel ain’t what you get:
Know this, and you’ll be wise.

ELEMENTARY: A 100-WORD STORY

George settled in, briefcase tucked beneath his seat. A double ouzo would be the perfect start to the long overnight flight to Athens.

Reaching for the call button, he adjusted the vent to send a cool stream of air wafting across his face. Almost immediately, an adjacent nozzle began to spew water. What the hell?

To his astonishment, a sudden cascade of dirt showered down upon him. Frantic, he unbuckled himself and stood, whereupon a two-foot tongue of flame shot from the armrest, searing off his eyebrows.

Crap, George thought. This’ll be the last time I fly Greek Elemental Airways.

Thursday, October 11, 2012

NO TO NONNA’S NO-NO

Actually, I did not have an Italian grandmother: there were no Nonnas in the Elisson clan.  But if I had had a Nonna, she would have said, “No stick-a da formaggio in da pesci.”  Or words to that effect.

Old-school Italian cooks - grandmothers included - will tell you that adding cheese to a fish-based dish is proibito. Verboten. It just ain’t done.  When the ill-informed waiter asks if you’d like some grated Parmigiano Reggiano on thet steaming dish of linguini alla vongole, you’re supposed to tell him to fuck off politely decline.

[For some reason, it’s OK to decorate a cheese pizza with anchovies, but that is apparently the exception that proves the rule.  Plus, you’re adding fish to cheese, not cheese to fish.  What the hell do I know, anyway?]

Why the prohibition?  According to a post at theKitchn,
Fish should taste of the sea, and should be consumed as close to the catch as possible to ensure this. And it should be served simply, for the same reason. The rich, salty flavors of cheese can too easily overwhelm the flavors of fish, forcing a contrast not only in intensity of flavor, but also a sacrifice of the integrity of both ingredients. Grated cheese over a fish pasta is considered either extraneous, excessive, or demeaning. 
There are other explanations, for which see the whole post... but the point is, in Italian cookery at least, fish and cheese are usually not combined in a single dish.

Since I am not Italian, however, I can go and trash that old-school rule.

Several months ago, She Who Must Be Obeyed found a fish recipe that worked exceptionally well for mild, white-fleshed fish.  We’ve used it since then on everything from cod to halibut to Dover sole, and the results have never failed to please... despite the fact that the dish includes both fish and a goodly dose of Parmigiano Reggiano cheese.  And it’s easy to make. Lookee:

Baked Dover Sole with Parmesan-Sriracha Sauce
Baked Dover Sole with Parmesan-Sriracha Sauce. Fish with cheese, yet tasty good.

Baked Dover Sole with Parmesan-Sriracha Sauce

Stick your fish fillets in a pan (schpritz it with a little vegetable oil or olive oil to keep the fish from sticking) and sprinkle with a little kosher salt.  If you care to, throw on some freshly ground black pepper... who’s gonna stop you?  Bake at 325°F for about 10-15 minutes or so, depending on the thickness of your fillets.  You want the fish just cooked through, not dried out unto the point of becoming Fish-Jerky.

While the fish is baking, make the Cheesy Sauce.  Take two tablespoons each of softened butter and mayonnaise and combine in a bowl.  Add a goodly squirt of sriracha sauce - how much you put in, of course, being dictated by how spicy you want the dish.  A teaspoon will give a delicate piquancy, while a full tablespoon will generate a noticeable burn.  Add about ⅓ cup of finely grated Parmesan cheese (use real Parmigiano Reggiano if you want the best flavor) and combine well.

When the fish is just about done, take it out of the oven and crank up your broiler.  Cover each fillet with a liberal dose of cheese-butter-mayo mixture and then shove your pan under the broiler for about two minutes, or until the cheese mixture is bubbling hot and beginning to brown.  Now take it out - you’re done!

Never has a “No” to Nonna’s no-no tasted so noticeably nummy!

[Posted at 0809 hours, 10/11/12.  Hoo-HAH!]

Wednesday, October 10, 2012

ANOTHER MILESTONE, OF SORTS

Today was a Day of Significance. A minor milestone. Today marks the first time I used my senior discount at Publix, the local superdupermarket.

Saved me a whole $2.90, it did - five per centum of my total purchase.  Whoop-de-fucking-do.

The sweet thing? All I had to do to earn it was to survive unto the age of sixty.  I guess it’s one of the little perks that comes with being, ahhh, a little bit closer to death.

The not-so-sweet thing? Damned cashier didn’t even ask for proof of age. It was Wednesday - Old-People-Buying-Food-Day - and so she just assumed.

Bitch.

Tuesday, October 9, 2012

HOLIDAY HIATUS, AT LAST

Our Holiday Season is over after its usual 22-day run.

Rosh Hashanah - the Jewish New Year.
Yom Kippur - the Day of Atonement.
Sukkot - the week-long Feast of Tabernacles.
Shemini Atzeret - the day after Sukkot, a holiday in its own right.
Simchat Torah - completing the annual cycle of Torah readings and beginning anew, moving seamlessly from the death of Moses atop Mount Nebo to the story of Creation.

That’s five holidays in just a little over three weeks.  It’s a tad exhausting.  Combine that with visits from the makhetunim (in-laws), my brother (the Other Elisson!), Elder Daughter, and the Mistress of Sarcasm (who will be here for the remainder of the month), plus my sixtieth birthday, and it has been a very busy few weeks.

The Girls 100412
The Mistress of Sarcasm and Elder Daughter.  We actually had the two of them together in one place for an all-too-brief three days.

SWMBO and her Mommy, September 2012
SWMBO and her most estimable mommy.

Now life can settle down to a semblance of normalcy... until our next adventure, that is!

Saturday, October 6, 2012

THE MYSTICAL SIX-STRAND LOAF

Six-Strand Challah
This week’s loaf of challah: a six-stranded braid.  Looks a bit like a sea of breadly sand dunes.

There is a certain mystical quality to a loaf of challah made by braiding six strands.  Traditionalists will tell you that each strand represents one of the six days of Creation: the resulting bread-loaf is served up at the onset of the seventh day, the Sabbath on which the Eternal One Himself loafed.

In this particular instance, I could tell you that each strand represents a decade of my life.

Symbolism aside, I used a six-strand braid for the sheer challenge of it, as well as for the aesthetics.  I am pleased to report that I was able to put this bad boy together without having to stop halfway through and reroll the strands... a first.

Was it any good?  Why, yes.  Yes, it was.  Not one crumb survived the evening.

Friday, October 5, 2012

FRIDAY POST-BIRTHDAY SEMI-RANDOM TEN - REMEMBER THOSE FABULOUS SIXTIES

The iPod d’Elisson
The old-school iPod d’Elisson.

It has been a little over four months since I last posted a Friday Random Ten, mainly because (1) I am lazy, and (2) I suspect most of my Esteemed Readers are thoroughly sick of ’em. After a few hundred iterations, after all, they all begin to look like the Same Old Shit.

Therefore, this time - for today only - I’m changing the rules.  I’ll post a random list of songs as generated by my iPod - the Little White Choon Box - but only songs from the 1960’s.  (Since I entered my sixties yesterday, what better excuse than to relive the Sixties?)

So let’s sit back, grab a set of headphones (for the ’60’s, I suppose they should be potheadphones) and let’s see what the Old Mr. iPod is barfing out today.
  1. Corcovado (Quiet Nights of Quiet Stars) - Stan Getz & João Gilberto (1964)

  2. Not to Touch the Earth - The Doors (1967)

  3. Repent Walpurgis - Procol Harum (1967)

  4. E Luxo So - Stan Getz & Charlie Byrd (1962)

  5. Sergeant Pepper’s Lonely Hearts Club Band - The Beatles (1967)

  6. I Saw Her Standing There - The Beatles (1963)

  7. Canyons of Your Mind - Bonzo Dog Band (1969)

  8. If I Needed Someone - The Beatles (1965)

  9. Legend of a Mind - Moody Blues (1968)

  10. Kol Nidre - The Electric Prunes (1968)

It’s Friday. What are you listening to?

Thursday, October 4, 2012

REFLECTIONS ON BECOMING A SEXY-GENERIAN

Elisson, vintage 1955
The young Elisson, circa 1955. Not quite so much water under the bridge at that point in my life.

There’s a traditional birthday greeting - bis hundert-tzvantzik yoor in Yiddish, עד מאה ועשרים (ad meah v’esrim) in Hebrew - may you live to be 120.  That would mean I’m now halfway there, in the best of all possible worlds.  (I like to modify it and throw in an extra day - ad meah v’esrim v’yom - because if you croak on your birthday, it spoils the party.)

That’s right, Esteemed Readers: When this post goes up, I will have been on this planet long enough to have circled the Sun sixty times.  That’s Nerd-Speak (or Elisson-Speak, which is pretty much the same thing) for “It’s my sixtieth frickin’ birthday.”

That means I’m old enough to remember LP records, rotary-dial telephones, black-and-white television sets with rabbit-ear antennas, computers as big as a building, and Instamatic cameras.  I knew Miles before he was a block... and now I can get the senior discount at Publix on Wednesdays.

It’s tempting to dismiss it all with one of my pithy graveyard humor one-liners: “Beats being dead.”  At least, I think it does... don’t we all?

Given, however, that this is only the sixth time that I have observed a double-digit birthday with the second digit being 0, I suppose I should be more reflective.  Introspective.  (That is, assuming there’s any introspection left after the Jewish High Holidays, which are kinda like Self-Examination Central.)

I have been the recipient of much good fortune, much of it (probably) undeserved.  I was blessed with two wonderful parents in a stable, happy, economically comfortable household, a household I shared with a brother who to this day is a model of warmth, consideration, and kindness... and a conscientious work ethic to boot.  I received an excellent public school education - say what you will about New York-area suburbia, but they do schools right - and was privileged to be able to attend a fine university.  I had a lengthy career in the petrochemical business (or “bidnis,” as we would say in Texas) and am now exercising my efforts and imagination in other areas more suited to my creative side.  I have had the chance to travel, both in the course of business and on my own hook, and see a bit of the world beyond my own back door.  And, speaking of back doors, there have been several: beyond the two houses I lived in as a child and young man, the Missus and I have owned seven different homes over the years in four different states.

Ahh, the Missus.  She Who Must Be Obeyed, or so I call her on this Online Journal.  She has put up with me for over 36 years now, 35 of which have been in the blessèd state of Holy Matrimony - 58% of my life, by coarse reckoning.  (With me, any form of reckoning is, necessarily, coarse.)  And she has provided me - nay, we have provided each other - two daughters, of which I could not be prouder and with which I could not be happier.  The three of them, taken together, constitute the greatest blessings I could ask for... but there’s more.

I have my health. Right now, anyway.  Of course, we all know that such things can change at any moment... keyn ayin hora.  And I have friends.  Good ones.  You know who you are.

And I have Adult Beverages.  I plan to consume a few wee drams by way of celebration, ya know.

So: Having lived through the Nineteen-Sixties, now I get to try and live through my own Sixties.  I’m a Sexy-Genarian now!  Hoo-hah!

Monday, October 1, 2012

AN OBSERVATION, BOTH MORBID AND OBVIOUS

Ol’ Death is highly overrated
Tho it’s the fate to which we’re fated.
That dude with the scythe and the dark grey cloak
Will come for us all, and it ain’t no joke.

The Cosmic Wheel will creak and turn
While the sun and stars continue to burn
And eventually, we’ll all be found
A-sleeping underneath the ground.

We’ll feel no itch; no need to scratch
As we lie in our rustic “Bury Patch.”
Meantime, I’m happy still to be
Not staring at the pointy end of the tee.

[Inspired by Grace Davis, who has pointed out noted Scottish psychologist R. D. Laing’s observation that “Life is a sexually transmitted disease and the mortality rate is one hundred percent.”]