2009-11-23

Near-final list for our friendly thanksgiving get-together

Conspicuous gaps to me appear to be: breads, salads, any flourless desserts. And ++wine -> ++good

*** = Definite
() = Maybe

Appetizer/Lunch/Other

***Pain aux fruits, le beurre (Jon)
***Cranberry Polenta Cakes
() spanikopita with feta and mint

Entree/Dinner

***Reichl swiss pumpkin
***Jeweled rice
***black potato rye bread
***Red curry duck ravioli, coconut-lime sauce
***sweet potato black rice salad

Dessert

***Quince and Apple Brown Butter Tart
***chocolate cream puffs
***Ensaïmadas with vanilla pastry cream
***black sticky gingerbread with pumpkin mousse
***marshmallows (Jon)
*Samsa (Ikbel)

Drink

** Eyes Wide (whiskey, grapefruit, jamaica, banyuls)
** falling leaves (riesling, pear brandy, cointreau, bitters)
** aperol spritz
** ice cider
** mmmm red wine (ok white too. but mostly red.)

potatoes with fresh coconut and chiles, for ryan

I think this is what we ate about two months ago. I tried looking through past foodlist blogposts. Anyway, it is adapted from the excellent 660 Curries— and if it is not the same dish, I am certain it is delicious.

Potatoes with Fresh Coconut and Chiles, Thenga Urulikazhangu

The coconut in this dish provides a sweet balance to the pungent chiles, especially because it is added toward the end. for an even sweeter alternative, use sweet potatoes instead of half or all of the white ones.
  • 2 lb potatoes, in 1 in chunks
  • 2 Tbsp oil
  • 1 tsp mustard seeds
  • 1 Tbsp urad dal (cream colored, skinned split black lentils)
  • 4 dried Thai or cayenne chiles
  • ¼ tsp ground asafetida (hing)
  • ¼ tsp ground turmeric
  • ¼ cup finely chopped fresh cilantro leaves and tender stems
  • 2 tsp coarse salt
  • 12 med to large fresh curry leaves
  • 4 fresh green thai, serrano, or cayenne chiles, cut in half lengthwise
  • ½ cup shredded frozen coconut or ¼ cup shredded dried unsweetened coconut, reconstituted in water
  1. heat oil in a pan over med high heat. add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Add the urad dal and cook until they are golden, about 15 or 20 sec. Immediately add the dried chiles, asafetida, and turmeric. Stir-fry until the chiles smell pungent and are slightly blackened, about 10 sec.
  2. Add potatoes, 2 cups water, and the cilantro, salt, curry leaves, and fresh chiles. bring to a boil then reduce heat to med-low, cover, and cook until the potatoes are tender, about 8 to 10 min.
  3. Raise the heat to med-high, uncover the pan, and cook, stirring occasionally, until the sauce thickens slightly, 3 to 5 min. Some of the potato pieces will disintegrate.
  4. Stir in the coconut and serve.

2009-11-21

thanksgiving box


thanksgiving box Originally uploaded by gay.goy.gourmet
  • Italian sausage and carrot greens agnolotti
  • kabocha masaman, sticky rice, cucumber salad
  • pumpkin chipotle soup with tortillas
  • the beet and apple soup I still haven't made
  • pumpkin risotto
  • sweet potato and turnip gratin
  • zucchini quiche or frittata

2009-11-19

binny’s south loop french tasting

A nice selection from distributors of French wines. I bought a bottle of my #5. My favorites of the 45 wines:
  1. Jadot Gevrey-Chambertin Estournelles St. Jacques 2005 ($80) (I love good pinot noir. especially the rich funky bourgogne kind.)
  2. Château Quinault l’Enclos St. Emilion 2006 ($40) (Merlot done right. Very right.)
  3. Lorentz Crémant d’Alsace NV ($20) (Interesting and delicious. Other sparkling wines and champagnes at the tasting were very good, but this would be my pick.)
  4. Perrin Vinsobres Les Cornuds 2006 ($20)
  5. Perrin Côtes du Rhône Réserve Blanc 2008 ($9)
  6. Lorentz Pinot Blanc 2008 ($13)
  7. Coudoulet de Beaucastel Côtes du Rhône 2006 ($27)

2009-11-17

Steam-Scrambled Eggs

Preparing to steam some eggy goodnesssteam-scrambled eggs

The internets are abuzz over steam scrambled eggs. Despite a panoply of marvelous looking cured meat dishes at Gottino, this entirely uninteresting preparation caught people's attention. Really, people, you could have house-made porchetta, calabrese, or pork terrine or tonnato, but instead you would pay $9 for scrambled eggs? Don't be dumb.

part of this complete breakfast.

I tried this steam-scrambling technique today. I would only make it again if I were in a crazy rush and really wanted to eat eggs (this joint probability is very small). We already know from Daniel Boulud how to make perfect scrambled eggs. It involves controlled low heat and constant stirring (the double boiler is great, but I usually use a skillet over medium-low heat). The steam wand is too hot, but it does provide the benefit of the entire quantity of egg coagulating instantly from the pressure-stirring, at the moment the mixture reaches 68°C. The butter is almost magically emulsified, but the whole process is too fast. I should have had a soft boiled egg with my last bagel. If I were in New York for brunch, I would love to go to Gottino, but there's no fuckin' way I would order scrambled eggs.

2009-11-14

guess the price


guess the price
Originally uploaded by gay.goy.gourmet
I’ll reveal in a couple days. we were shocked at how cheap Pete’s is. The avocados were 3/$1.

Crystallized ginger
dried cranberries
dried starfruit
dried apricots
dried mix fruit california
coconut water
2 bags of sugar
2 tofus
mexican crumbling cheese
guava paste

1lb ground pork
1.5 lbs bratwurst (4)
1.5 lbs hot italian sausage (4)
2 x 0.5lbs chuleta mariposa (butterflied pork chop)
1lb bacon

2 bunches green onions
6 potatoes
2 onions
2 grapefruit
2 garlic
1 bag of grapes
5 limes
3 lemons
1 ecuadorian mango
2 bunches cilantro
bag of okra
2 red bell peppers
2 cucumbers
5 mexican zucchini
habañeros
6 medium avocados
2 chunks ginger
1 small sour cream
1 red salsa

a carnival of squash

  • some kind of okra curry and turmeric paneer, yogurt rice, cucumber salad
  • squash stuffed with italian sausage, greens, and bulgur; salad
  • tacos of stewed zuccini, chiles, and refried black beans
  • something like these braised pork chops, with roasted brussels sprouts and cornbread
  • ma po tofu, yunnan sliced potato, maybe scallion pancake?
  • griddle-cooked bratwurst, cole slaw, chris affolter's bacony german potato salad

2009-11-09

a tricky week


fall week 1
Originally uploaded by gay.goy.gourmet
Scott has a long day Tuesday and a dinner seminar Thursday. Glee is Wednesday and Guerrilla Gay Bar is Friday. We have a couchsurfer staying wed–fri.

2009-11-02

2009-10-24

foodlist

  • andouille and tasso smothered cabbage (from this delight of a book lent to me by Zach)
  • polenta with stewed collard greens and bacon
  • baked kale chips
  • steamed bok choy with oyster sauce
  • saag paneer with collard and turnip greens
  • the unmade squash spätzle listed before
  • beet and apple soup in acorn squash bowls

Dear Jstor, your font sucks.

Dear Jstor,

The typeface you have chosen for the citation information on your pdf cover sheets is unforgivably awful. Its roman characters are crudely and thoughtlessly drawn by someone with no evident qualifications or other typographic experience. Though it boasts a wide-ranging character set, I doubt it is the most complete font in existence. I would urge you to consider other fine, even free options from SIL and others, such as those shown below.

The most hideous glyph in your unfortunate font is the capital J, which is used disporportionately often in the texts where you have employed it (most journals name themselves Journal of . Or, Tournal of x. I can’t distinguish them in Code2000. By the way, it is now 2009. Browsers support Unicode. Competent developers all use UTF-8. We can even embed fonts in web pages with css! Why do you torture our eyes with this heinous insult to every type designer living or dead?

The figure below shows what I find the be the most offensive characters in Code2000. Clearly the JT is far and away the most odious. The diddle on the top of the 2 makes no sense, the 9 is horribly awkwardly topheavy, the g is misshapen and glaring at me like a quadriplegic rhinoceros, and the r and f both suffer gross errors of proportion. The huge flat crossbar of the f for some reason extends beyond the elephantine serif. The ball at the end of the r and f are also apparently mutant spawn of unrelated origins. Here are several alternatives, all free opentype faces with reasonably complete character sets: Fontin, Gentium, Droid Serif, and venerable Times New Roman.

Update, 2010-01-24: The web page for Code2000 appears to no longer exist. Here’s wikipedia. Can this augur the death of the font at Jstor?

2009-10-17

lots of squash and apples


squash and apples
Originally uploaded by gay.goy.gourmet

2009-10-05

csa box + devon groceries = lots of foods


DSC_0004.NEF
Originally uploaded by gay.goy.gourmet
  • another apple and pear pie
  • eggplant and asparagus thai green curry
  • something indian with okra
  • polenta with beet greens
  • stuffed bell peppers with ground pork and raisins
  • (another week) stuffed spaghetti squash
  • tindora / ivy gourd with coconut and sambhar masala
  • fig honey cream galette
  • kolhapuri stewed eggplant or pan-blistered eggplant with onion and marathi kala masala
  • collard and radish greens (subbing for taro leaves) with peanuts

2009-09-27

first squash of fall

  • beet risotto
  • fresh pasta with roasted squash and ricotta; salad
  • palak paneer and rotis
  • bratwursts and pretzels with mustard; cole slaw
  • more bagels!

2009-09-17

Administrative Cost Waste

This is a totally banal tale of waste associated with private insurance schemes. Thankfully I do not have a horror story, dropped coverage, or preëxisting condition, but the inane interactions recounted below relate to the vast waste of “administrative costs” that private insurers generate.

ID and registration

WU switched back to Aetna Chickering health insurance, after a few years ago switching to Cigna through some outfit called Great West. These switches alone are incredibly wasteful, but users are shielded from those costs. Trying to stay on top of things, I wanted to check that I could find a doctor, my ID card if necessary, etc. online, if I needed to. The plan web site promised that the Aetna Navigator could help me with all of these things. It told me to use my WU ID to register, but that didn’t work. When I called customer service, they first asked if I was entering it “with four zeros in front of it.” (The site itself says, “In the field titled "Primary Member's ID Number" enter your 5 or 6 digit WUSTL Student ID #, NOT your Social Security number.”) When that didn’t work, the customer service representative told me to try again in “about 24 hours” and I would be “in the system.” This worked the next day (with the zero-padding; I did not first try without). But, I couldn’t find anything like an ID card to print, or address to update.

I called customer service. This time they claimed that I had been sent an ID card and they asked me to confirm my address. They asked this as if it were a password, so I told them my current address, office address, and, for good measure, address of three years ago. I failed the test: none was the “correct” one according to my new insurer. Customer service was wary now, but in medical-administrator world I had to be legit since I knew my date of birth. What address did they have on file? One Brookings Drive – no campus box, no department: the address for all of Washington University. Well, that explains why I never got an ID card. Like most people, I would prefer my health related correspondence go to my home rather than my office, so I gave them my correct address, which of course is the same one the graduate school has on file as my primary address.

Vision

I decided next to tackle an eye exam – I’m out of contacts and it is nice to have a current prescription. My plan advertises that although it does not include vision coverage, it does offer a considerable discount. The web site explaining the discount program was vague, so I called customer service to ask what I needed to do to get the discount. “Just give them your member ID that starts with a W.” ”I can find that online through the navigator thing?” “Yes.” I logged on to the ‘Navigator’ but the only temporary card and ID listed is the dental one which does start with a W but is not the same.

When I called to make the appointment (and one was available within two days, which is nice) he asked for my ID number and Group number. I didn’t have a group number since I never got an ID card and couldn’t print one. So I gave him the customer service number from the page about the vision discount, and he said he would verify my coverage. He called back later and said they got an error when using my number. I apologized for their wasting his time, and gave him another customer service number. He called back, successful this time, and confirmed my appointment.

Dental

No dental coverage was offered the past two years, so this year, presented the option of paying $114 for a plan that includes at least two cleanings, I enrolled. (It is worth noting that Scott’s plan has always included dental at no extra charge and ours never has. A few years ago, last with Aetna, we had the option to pay $40 to join the negotiated discount program Vital Savings, now included by default, but no option for actual dental coverage.)

Annoyingly before I could pay for insurance I had to select a dentist from their list. So I picked the first one and figured I would change it after I actually did some research and perhaps even made an appointment with one. Of course, the dentist I had picked from the top of the list received some horrible feedback via the internets, so I wanted to change to another one.

Also, I can’t make an appointment until the office receives the ‘roster’ from Aetna, which they explain happens around the beginning of the month, so call again in October. I looked into it later that day, and when I called to change it, I was told I was not yet “in the system” and to try again the next day, or easier still, that I could do that online too. Indeed there is a button to make changes on the list page but when you click it, it warns, “Important: This feature should NOT be used for requesting a change in your primary care physician (PCP) or dentist (PCD). If you wish to change your current PCP/PCD, please use the Change PCP link located on the Details page for each provider.” (Said link opens the same page with the same warning.) I called customer service, explained the situation, and requested the change.

The next day, I got an email confirming my “change” of primary care dentist, but now it warned, “If you chose your dentist after the fifteenth of the month, your selection will be effective on the first of the second month following your selection. For example, if you sent us your selection on August 20, you can begin seeing your dentist on October 1.” Well, that’s unacceptable. While I’m ok with waiting for the “roster” system in October, two months is absurd, and I would have been more careful in making my first choice if there had been any indication at all that changing could even possibly delay my coverage by two months. They confirmed that I will in fact be on the roster in October, so hopefully I’ll get an appointment then.

2009-09-12

nearing the end of summer food


end of summer
Originally uploaded by gay.goy.gourmet
  • mouhamara and pitas
  • carrot greens in
  • cantaloupe-basil sorbet
  • saffron panna cotta
  • bagels
  • kale peanut stew
  • jerk burgers on pretzel rolls, grilled corn
  • hamad, iraqi braised lamb with beets and tomatoes
  • jeweled rice

2009-08-29

the bag was very full: and we’re gone half the week

  • pepper jelly
  • tomato sauce for the freezer
  • blueberries for the freezer
  • vanilla plum galette
  • rotis with a potato curry; green goddess sauce
  • ciabatta with sautéed beet greens
  • quiche / tart of some kind with squash, kale, bacon
  • some lunch dal

2009-08-15

A very tasty week indeed


Summery Goodness
Originally uploaded by gay.goy.gourmet

2009-08-08

Colorful and delicious


  • Caramel peach grunt
  • zucchini cake/muffin type thing
  • calzones with peppers, onions, rocket, and tomato
  • cauliflower gratin
  • texmex salad with corn, tomatoes, sourcream lime dressing
  • brussery, some dal
  • hummus