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Paul Krugman: Conscience of a Liberal
The Confluence
Suburban Guerrilla Ian WelshWhat are your favorite recipes? Here’s one of mine:
COLON CLEANSER TACO SAUCE
5-6 tomatillos
7-8 dried red chiles
1/2 of a medium onion
1/8 bunch of cilantro
Boil the tomatillos until soft and brown the chiles in olive oil in a frying pan. Toss everything into a blender and puree. Add water as necessary to achieve the desired consistency. Apply generously on tacos.
Have at it.
Filed under: Friday Night Cookout, General | Tagged: cooking, Friday Night Cookout |
Corrente (Lambert) Avedon’s Sideshow
The Confluence 
Yikes, that’s some nasty taco sauce. I’ll have to give it a try.
Those are the SMALL red chiles.
That recipe will make you pee fire.
You’re gonna have to “man-up” for that…
He’ll still cry like a baby.
Twice
yeah, right. I’ve been training with my chinese colleagues. Building up my endurance. Chili Fish Pond hardly buzzes my mouth these days.
It’s even better with goat meat.
Everyone, hide yours goats pronto!
I already had a hiding place prepared for mine in case Mickey Kaus came to Arkansas. 😉
My recipe doesn’t require virgin goats.
Then I’m not eating it. You never know who those goats have been with.
You mean the 10,000 in Arizona, how in hell can I hide them?
Try or he’ll eat them…one at a time but he will or he will do the myiq2Xu WoodGOATSTOCK party… quick you don’t have much time…
Why are you sharing recipes. Why not just invite us all to dinner?
I couldn’t get NYT and Jeb out of my head, so I wrote a short piece
http://edgeoforever.wordpress.com/2010/10/29/new-york-times-and-jeb-bush-agree-on-electoral-ethics/
Scallop Asparagus Pasta
1 bag frozen scallops, thawed drained and quartered ( I got mine at Wegmans)
1 bunch asparagus, trimmed, cut into 2 inch pieces
1 large clove garlic
1/2 teaspoon red pepper flakes
1 tomato, small dice
1 green onion, sliced
1 tbsp butter
1/2 cup white wine
2 tbsp olive oil
half a box of gemelli pasta
Directions:
Boil water for pasta. Add asparagus. Boil for about a minute. Remove from water and drain. Add gemelli pasta.
While the pasta cooks, melt the butter in a large skillet. Add olive oil, garlic and red pepper flakes.. Cook for about 2 minutes or until garlic is softened and fragrant. Add wine and cook until volume is reduced by half. Add the scallops and cook until opaque. Add the asparagus. Cook and stir until all ingredients are incorporated and hot.
Add cooked drained pasta to pan. Stir. Sprinkle diced tomato and onions on top.
Yield= 4-6 servings.
That sounds yum. Seriously.
What? I thought there were 111 comments…. What a shock to find only eleven!
(gimme more beer)
We deleted 100 of them.
They pissed off RD
Were those the drunk and nekkid ones?
Just don’t let her delete my beer!
Sorry about that, guys. She got on my last nerve this week. I’m exhausted.
I’ll split my beer with you (hic) …. Would that help?
Thanks but I’m going to finish a bottle of wine. That is, the last glass of wine that is in the bottle.
How about a bitter and twisted ale?
hic Sounds good to me!
I prefer Arrogant Bastard Ale.
I’m not sure why but it’s like the beer was made just for me.
🙂 I don’t think so.
Make mine a Double Bastard please. 🙂
I call these cheater’s calzones. Italian hubby makes real ones, but I can’t be arsed, and these are pretty good:
1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Hey, I’ll bet Brook would eat that.
Last night, I came home beat and she nagged me about dinner until I made the two little petite filets I had thawed out. So, I go through all of the trouble to make these steaks with bernaise sauce and rocquefort and had broiled tomatoes and it was all looking hot and delicious.
She took one bite and stopped. “I guess I wasn’t that hungry after all.”
Sometimes, I wonder how kids make it through adolescence.
They freeze pretty well, too. You can pour some marinara over if you want, but my kids prefer the “dunk” method.
The best marinara I’ve ever had was one made in Israel. Delicious.
Did you know you can freeze left over wine into ice cubes, then use for casseroles, etc. You ever have any left over wine?
Bwahahahahahahaha!
Is there such a thing?
I think left over wine is a myth.
I think you are right.
loch ness monster, big foot, left over wine…
I routinely have left over wine.
Yeah, it’s true.
I’m going to celebrate finishing my first Knitting Homework by drinking a glass of fine boxed Merlot.
I enjoy a fine boxed merlot on occasion but the cardboard has to be impeccably fresh.
What they were serving at my sister-in-law’s party tonight ::
What, no Love Potion No.9??
That’s why I left 😦
That Zombie Virus looks tasty.
Pour me a glass of Rat Poison with a splash of Coke or Pepsi…
I am into Italian Tuscany wines this season. We have Total Wines store here in Northern Virginia. You can get excellent Chianti Classico wines for under $15. That’s what I am drinking tonight.
We are sucking down argentinian malbecs lately
Do you ever drink it with fava beans and liver by any chance?
I may have to drive up there. We’ve got OK wine shops, but they can’t compare to the big city stores.
I’ve found that the cardboard stays fresh for a couple of months. But, the wine doesn’t last quite that long….
Ahhh, the sign of a good vintage batch.
I’m finishing off my 2009 bottle of Kermit Lynch’s Vin de Pays du Vaucluse (under $10, just), which I purchased in a mad wonderful swirl after having a late lunch at Chez Panisse Cafe and then stopping at the Cheese Board in the Gournet Ghetto to buy a few cheeses. Decided to add Kermit Lynch’s wine shop to my roll. A delightful afternoon that would have been made more wonderful only if Hillary were President.
BTW, I hope someone can explain what went down on this blog recently. I’m clueless. The Confluence has been a steady lifeline.
Maybe we need more cocktail hours like we used to have back when Hillary was winning all of the primaries. Such fond memories, and I was so innocent that I just assumed my party was a fair one. Now I relish being “Decline to State,” but most of my votes will go to the “D” side (Hillary supporters, mostly) or the Green Party. The Republicans really need to reinvent themselves.
Oh I used to love Chez Panisse. Is it still as great as it used to be?
It’s often nearly perfect. I have had a few less than stellar dishes over the years, but the entirety of the meal is always memorable. This time I had the best warm chevre salad since Paris.
It’s often nearly perfect. I have had a few less than stellar dishes over the years, but the entirety of the meal is always memorable. This time I had the best warm chevre salad since Paris.
Shrimp curry, Indian style
Ingredients
1/4 cup vegetable oil 1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp – peeled and deveined
1/4 cup water
1 teaspoon garam masala
chopped fresh cilantro to taste
1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned.
2. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
3. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water.
4. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary.
5. Season with garam masala, stir and remove from the heat.
6. Garnish with fresh cilantro and serve with flat bread or rice.
Oooh, must try that one. Thx.
OT (or maybe not): Today, Brooke told me a weird story. Now that she’s in high school, she’s managed to skip a couple of grades in certain subjects. She takes math with upperclassmen and a few freshmen. Most of the freshmen are asians. They tend to be workaholics when it comes to math. In fact, many of them take the class they are going to take in the fall the previous summer at a local private school because they want to have an advantage in grades. Anyway, Brooke is usually the only non-asian in her math group. She says they make a point of excluding her from their group.
So, there’s one of these asian kids who sits in front of her. the teacher gives the class a problem and everyone works on it individually. Brooke says most of the class struggle with it. But she and this asian kid whip through it really quickly. Lately, the asian kid is getting frustrated with her. He can’t beat her to the answer. He’s not first anymore. It’s driving him crazy. Today, he got so mad he pushed her math book off her desk.
Has anyone heard of this kind of behavior?
She thinks it’s funny. I don’t.
Asian as in Chinese/Korean, or from Indian sbcontinent?
I know there are lot of Indians in your area.
Chinese/Korean. There are Indian freshmen in the same level math but they are in a different class. She says they clump together because they all go to Chinese school on Saturday and share all these insider jokes and stuff. I don’t think it would bother her too much except everyone else in the class is “really old” according to her. When I asked her how old, she says 16-17. (lol)
Anyway, they are giving her the cold shoulder which was bad enough but now one of them is taking direct action. He’s probably one of the teacher’s best students so I don’t know what she’ll do about it. But it bothers me. It’s not the book incident I’m worried about. It’s sabotage that concerns me. I just read about an incident at a university biology lab where some dude from India (but for all I know, he could have been from anywhere) deliberately sabotaged the research of a female grad student. He admitted that he was jealous of her work, it drove him crazy and he wanted to slow her down. She couldn’t figure out why her experiments were screwed up. Then she had college security plant cameras in the lab and sure enough, the dude was switching her samples around and dumping stuff into her reagents. He set her work back by six months.
*That’s* what worries me.
Tell the teacher to move Brook’s desk to the other side of the room (away from the kid) — if he can’t reach her he and/or see what she is doing, he can’t sabotage her.
Wouldn’t it be more sensible to have him move his seat away from Brooke and his friends? I’d rather him be exiled to the other side of the room. She hasn’t done anything wrong.
But I will definitely warn her about academic sabotage. I’ll just send her a link to the article without leading her on too much. I think she needs to be on her guard. If her grades are good this year, she will definitely be at the top of the class rankings due to the high level coursework she’s taking. She’s starting to look like a threat.
Just wait til she starts taking Chinese next year when she runs out of French classes.
Fine — move his seat — whatever. Just make sure they are separated.
Poor kid – he’s only in high school and a female is stripping him of his mathhood.
Have the teacher move his seat if possible. Sounds like a good opportunity to learn about jealousy and sabotage and the lengths people will go when they have insecurity or related issues.
And definitely have hear learn Mandarin. I have no end of fun surprising staff in Chinese restaurants when I respond to them saying thank you by saying you’re welcome in Mandarin. The look on their faces is priceless.
不客气
fwiw — I had a similar experience in h.s. Not the Asian part, but the being hassled by another kid bc I did better than he did on tests and assignments and stuff. I had no idea how to handle it, so I just ignored him as much as possible. In retrospect, I don’t think that helped any, but the situation never got any worse, either. Now, with all my vast years of experience, I think I’d’ve looked him in the eye and been like “Dude, seriously?”
So perhaps it’s ok that Brooke can laugh at it.
Are there a lot of easy ways he could sabotage her? Maybe if her teacher could at least switch her seat or something…
I think if you contact the teacher and let her know what is happening – she can help by moving somebody. Hopefully she would have the good sense to not give the “lets all get along speech and call it good.”
We have a little of that happening even in the primary grades where the kids speak Korean to each other to exclude the rest of the kids.
Integration is hard work. Hell if I hadn’t grown up in the Midwest, I’d probably be only hanging out with Asians today.
Yes. It’s not really funny, though.
Myiq and RD were talking about goat meat above.
If you want fresh goat meat (fresh as in “goat killed only 2 or 3 days before”), go to your nearest Pakistani/Afghani halal meat shop. They have half goats, full goats, legs, shanks, etc They usually have arrangements with local goat farmers and get 1 or 2 goats each week. You select the part and cut you want and they will cut it for you. My wife buys even chicken from our local Afghani butcher sometimes (2- or 3-day old chicken).
You can’t get good goat meat (not lamb) in super market these days. If you do get it, it is probably from NZ or Australia and 6 months old..
I prefer to sacrifice my own goats. You can buy live goats pretty cheap. I get mine from a guy at Balloon Juice.
Wow, from Balloon Juice…must be billies and not nannies, and progressive ones at that.
If you want fresh goat meat (fresh as in “goat killed only 2 or 3 days before”), go to your nearest Pakistani/Afghani halal meat shop.
********
Thanks for the advice, I would much prefer to make vindaloo with goat rather than lamb.
Venison Tequila Chili:
Ingredients
2 tablespoons vegetable oil
3 pounds ground venison
3 stalks celery, diced
3 cups chopped white onion
1 fresh serrano pepper minced (with seeds left in tact)
1 green pepper,
1/2 teaspoon dried red pepper flakes
1 tablespoon garlic powder
1/4 cup chili powder
1/2 teaspoon dried cilantro,
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 paprika
salt & pepper to taste
2 (28 ounce) cans diced tomatoes
1 (16 ounce) can tomato sauce
1/2 cup gold tequila
1/2 cup orange juice
2 (15 ounce) cans chili beans in sauce
Directions
1.Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion, serrano pepper & green pepper; cook and stir until tender. Season with red pepper flakes, garlic powder, cilantro, thyme, oregano, paprika, salt & pepper and chili powder. Cook and stir for a minute to intensify the flavors.
2.Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
I top each serving with shredded cheddar cheese & sour cream as well as a piece of corn bread (this is the South).
Hint: if the acidity of the tomatoes bother us, add a dash of agave syrup to chili while cooking.
should have written “1/2 teaspoon paprika” Sorry.
Angie, I loved your facebook status about cousins… After I shared it, a couple of MY cousins reposted it too. Thank you VERY much for posting it!
No problem — another friend of mine had posted it & I thought it was great so re-posted it myself. My cousin (to whom the post refers) & I were born 2 months apart & we are more like sisters than cousins.
What’s this “facebook” thing people keep talking about?
Ha! I just saw the movie “The Social Network” and now I feel dirty using facebook!
Myiq, there’s someone running around on facebook with your exact avatar saying moderate political things. I’m serious. Is that you. He has lots of friends.
Obviously it’s not me.
Wow, that sounds great especially without the beans 😉
Hey myiq. Could you put that in block quotes for easier reading please?
I can fix it too…. what part do you want in the blockquotes?
All of it. THANK YOU!! 😉
Forgive my lack of posting abilities…. 😦
I usually marinate the pork in the pineapple juice mixture overnight. I buy a couple of cans of the sliced pineapples, use the juice from the cans for the marinate and I put the sliced pinapple on top of the rub in the fridge overnight. It gives the pork a sweeter taste.
I also use Sweet Baby Ray’s BBq sauce or KC Masterpiece. Either or compliments the pineapple very very well.
Enjoy…. 🙂
Like that?
PERFECT!! Could you do the same for the rub?
Sure.
Danka again!! 😀
You rub your pork?
At every possible opportunity….
A happy pork is a tasty pork.
Thank you for remembering!
I’ll definitely be trying to put this in the meal rotation.
Next week – Scotch eggs
This is the best entertainment I’ve had in months!
And we haven’t even started the food fight yet. 🙂
I really enjoy this site.
http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html
The recipes are fairly easy and tasty.
Hey what happened to Wednesday.
I think there was a tear in the fabric of the universe, and it sucked Wednesday out of existence. That’s my story and I’m sticking with it. That and I was too crazy busy to post a Wednesday news.