It's happening! No more beluga imports to the U.S. I am going to Sarajevo in November. I wonder if I can smuggle some back. Are there any other food items worth bringing back from Sarajevo?
P.S. Sorry I've been slacking. I've been super crazy this week. I haven't even done yoga. I promise I'll be back with the You Are What You Eat next Friday.
It's happening! No more beluga imports to the U.S. I am going to Sarajevo in November. I wonder if I can smuggle some back. Are there any other food items worth bringing back from Sarajevo?
P.S. Sorry I've been slacking. I've been super crazy this week. I haven't even done yoga. I promise I'll be back with the You Are What You Eat next Friday.
I'm back, with a heavy heart. I didn't expect to fall so out of love with city life and so in love with the country. I was in heaven, and now I am not in heaven. But maybe living at New York pace really makes me appreciate the slow life. I can't really get into it because I was so totally heartbroken to have to leave. You can check out my flickr set (though I will be the first to admit that visual artistry is not one of my better-developed senses). If you haven't left the city in a while, get thee to the country and soak in the silence.
Some highlights:
Guacamole
3 ripe, unbruised avocados
1/3 cup chopped tomato
1/3 cup chopped white onion
1 clove garlic, smashed well (optional)
1 jalapeno or serrano chile, seeded and deveined, minced
1-2 tbsp. minced cilantro
salt
1 lime
Halve the avocados lengthwise. Twist to separate the halves. Lightly hack the avocado pit with your butcher knife so the blade goes in just a 1/4 of an inch and twist your knife to remove the pit from the fruit. Scoop the creamy flesh out with a spoon. Repeat with the other two avocados.
Mash the avocado flesh lightly with a fork -- a chunky texture is nice. Add onion, chile, tomato, garlic, 1 tbsp. of the cilantro, 1/2 tsp. of salt and the juice of 1/2 of the lime. Combine with a fork. Taste the guac with a chip and adjust the seasoning as necessary, adding cilantro, salt and lime juice a little at a time. Serve with tortilla chips.
****
Guacamole is nice to make in small batches for hovering eaters -- if you leave it out, the color begins to turn and it starts to look unappetizing. If you MUST prepare it ahead of time, make sure you place a layer of plastic wrap directly on the guac, pressing out any air bubbles. I think that business of leaving the pit in the guac doesn't actually help all that much -- the oxygen will still manage to turn your pretty guac pukey brown.
I'm back, with a heavy heart. I didn't expect to fall so out of love with city life and so in love with the country. I was in heaven, and now I am not in heaven. But maybe living at New York pace really makes me appreciate the slow life. I can't really get into it because I was so totally heartbroken to have to leave. You can check out my flickr set (though I will be the first to admit that visual artistry is not one of my better-developed senses). If you haven't left the city in a while, get thee to the country and soak in the silence.
Some highlights:
Guacamole
3 ripe, unbruised avocados
1/3 cup chopped tomato
1/3 cup chopped white onion
1 clove garlic, smashed well (optional)
1 jalapeno or serrano chile, seeded and deveined, minced
1-2 tbsp. minced cilantro
salt
1 lime
Halve the avocados lengthwise. Twist to separate the halves. Lightly hack the avocado pit with your butcher knife so the blade goes in just a 1/4 of an inch and twist your knife to remove the pit from the fruit. Scoop the creamy flesh out with a spoon. Repeat with the other two avocados.
Mash the avocado flesh lightly with a fork -- a chunky texture is nice. Add onion, chile, tomato, garlic, 1 tbsp. of the cilantro, 1/2 tsp. of salt and the juice of 1/2 of the lime. Combine with a fork. Taste the guac with a chip and adjust the seasoning as necessary, adding cilantro, salt and lime juice a little at a time. Serve with tortilla chips.
****
Guacamole is nice to make in small batches for hovering eaters -- if you leave it out, the color begins to turn and it starts to look unappetizing. If you MUST prepare it ahead of time, make sure you place a layer of plastic wrap directly on the guac, pressing out any air bubbles. I think that business of leaving the pit in the guac doesn't actually help all that much -- the oxygen will still manage to turn your pretty guac pukey brown.
I'm going on vacay, and not a mo' too soon. A bunch of us are going to be in a converted barn upstate. As I told a friend, we're going to draw constellation maps, study geological formations, and meditate. And/or get wasted.
So tune in next week when I regale you with wacky stories of our cheese-making experiments, pictures of our local flora samples, and comparative studies of rural architecture in the Northeast. And/or complain about my hangover.
****
P.S. Did y'all watch R U the Girl last night, where T-Boz and Chilli picked Left Eye's replacement? (If you have no idea what I'm talking about, just let the words wash over you. Like, for example, waterfalls.) The girl they picked as the third member of their band -- her name is O' So Krispie. I'm for serious. I can't wait for the Ben n' Jerry's TLC flavor.
P.P.S. I'm so excited! I'm not going to have any cell phone reception, e-mail, TV, or internet for FOUR DAYS!
P.P.P.S. I hope to God I do not freak out from lack of technology.
I'm going on vacay, and not a mo' too soon. A bunch of us are going to be in a converted barn upstate. As I told a friend, we're going to draw constellation maps, study geological formations, and meditate. And/or get wasted.
So tune in next week when I regale you with wacky stories of our cheese-making experiments, pictures of our local flora samples, and comparative studies of rural architecture in the Northeast. And/or complain about my hangover.
****
P.S. Did y'all watch R U the Girl last night, where T-Boz and Chilli picked Left Eye's replacement? (If you have no idea what I'm talking about, just let the words wash over you. Like, for example, waterfalls.) The girl they picked as the third member of their band -- her name is O' So Krispie. I'm for serious. I can't wait for the Ben n' Jerry's TLC flavor.
P.P.S. I'm so excited! I'm not going to have any cell phone reception, e-mail, TV, or internet for FOUR DAYS!
P.P.P.S. I hope to God I do not freak out from lack of technology.
Name: Jason Kincade
Occupation: Online Editor, Penguin Group USA
Borough: Brooklyn
What did you eat today?
Breakfast: Raw almonds with raisins and iced coffee, Lunch: salami sandwich and a Radeberger from Lederhosen then another iced coffee, Dinner: Tacos de Bistec from Matamoros in Williamsburg.
What do you never eat?
Offal of any kind [Not even chopped livah? -- Ed.], kasha, fast-food burgers
Complete this sentence: In my refrigerator, you can always find:
Various kinds of mustard, Peter Luger steak sauce, scallions, seltzer, cornichons, grana
padano, capers, martini olives
What is your favorite kitchen item?
My Le Creuset Dutch oven and my psychedelically patterned 30s enameled steel salad bowl
Where do you eat out most frequently?
Lunch - Murray's Cheese Shop or Deb's. Dinner - D.O.C., or takeout from the Polish grocery with the tiny food counter in my neighborhood.
World ends tomorrow. What would you like for your last meal?
Vodka martini, king prawn and scallop ceviche, Benton Lane pinot noir, rare venison, sweet Italian fennel sausages from Faicco's, roasted leeks, bitter chocolate mousse.
Name: Jason Kincade
Occupation: Online Editor, Penguin Group USA
Borough: Brooklyn
What did you eat today?
Breakfast: Raw almonds with raisins and iced coffee, Lunch: salami sandwich and a Radeberger from Lederhosen then another iced coffee, Dinner: Tacos de Bistec from Matamoros in Williamsburg.
What do you never eat?
Offal of any kind [Not even chopped livah? -- Ed.], kasha, fast-food burgers
Complete this sentence: In my refrigerator, you can always find:
Various kinds of mustard, Peter Luger steak sauce, scallions, seltzer, cornichons, grana
padano, capers, martini olives
What is your favorite kitchen item?
My Le Creuset Dutch oven and my psychedelically patterned 30s enameled steel salad bowl
Where do you eat out most frequently?
Lunch - Murray's Cheese Shop or Deb's. Dinner - D.O.C., or takeout from the Polish grocery with the tiny food counter in my neighborhood.
World ends tomorrow. What would you like for your last meal?
Vodka martini, king prawn and scallop ceviche, Benton Lane pinot noir, rare venison, sweet Italian fennel sausages from Faicco's, roasted leeks, bitter chocolate mousse.
It's the New York starting salary prix fixe dinner!
With my entree of a 9-5 job, I get my choice of no more than TWO side dishes:
___ a social life
_X_roomy living quarters in 45 min. commute brooklyn
_X_a solid yoga practice
___cooking dinner at home
___a boyfriend (counts as TWO)
I may substitute sleep for a third side dish, but I run the risk of not being sated by my meal.
And that is why all talk of food has stopped. I do apologize. But I am getting better at yoga. Perhaps I will return to a cooking and eating phase when the weather finally cools down.
It's the New York starting salary prix fixe dinner!
With my entree of a 9-5 job, I get my choice of no more than TWO side dishes:
___ a social life
_X_roomy living quarters in 45 min. commute brooklyn
_X_a solid yoga practice
___cooking dinner at home
___a boyfriend (counts as TWO)
I may substitute sleep for a third side dish, but I run the risk of not being sated by my meal.
And that is why all talk of food has stopped. I do apologize. But I am getting better at yoga. Perhaps I will return to a cooking and eating phase when the weather finally cools down.
