Well, its that time of the year again! Valentine's Day! And this year, like every year before it, I'll be alone. Well... i lie. I'll be consoled by the gathering of other lonely people that takes place every February 14th, and we'll drink cool-aid while we wait for the space ship behind the comet to come pick us up.
Bad jokes aside, this mass marketing campaign for Valentines Day is really a problem for those who don't have a significant other. I wonder if the number of suicides in February is higher than any other months? Perhaps we've written those off as results of Seasonal Affect Disorder. I would allege (as my english professor would begin, that elitist avant garde punk with his stupid fucking twisting hand motions, turning some invisible dial or screwing some invisible thumb screw, promoting the principles of the debunked Freudian pseudoscience of dream interpretation and psychoanalysis) that the mass media attention given to market Valentines Day only serves to exacerbate the depression experienced by the silent majority of people who are unpaired. Every commercial, every advertisement serves as a barb to alienate those who are alone. No, of course being single isn't normal. Everyone's paired off. Everyone's on a team. Why aren't you? Is there something WRONG with you? Of course there is. Buy a box of chocolates. Buy a card. Buy some flowers. Oops, you don't have anyone to send them to. So sorry. Maybe you buy now and send next year?
On February 14th 2005, I will watch all twelve hours of the Lord of the Rings, Extended edition. Or maybe not... Arwen and Aragorn might serve to remind me what i'm missing.
Wednesday, February 09, 2005
Tuesday, November 30, 2004
Festive Foods I
Roasted Chestnuts.
Selection.
Choose your chestnuts with care. Avoid ones that are split, or ones that rattle, or have little bug holes drilled into them. Those are not likely to be neither fresh nor appetizing. It makes little difference whether you choose large chestnuts or small chestnuts. I prefer smaller chestnuts as they are easier to roast and seem to pack a more concentrated flavour. A serving of chestnuts is probably around 8-12. For first-time chestnut eaters, this drops to about 4-6.
Preparation.
The back of the chestnut is characterized by a dark patch of shell, the front by a pointed shape. Between the front and back is the flat bottom and the domed top. Sit the chestnuts on the bottom, and split the top of the shell. Using a chopping board and a heavy knife (but not as heavy as a cleaver!), split the tops of the nut with a single well aimed chop. One need not use excessive force; the weight of the blade should be enough to split the shell. Ideally, you should aim to split the top of the shell without damaging the nut inside, but do not worry too much about it. The idea is to allow steam to escape the nut, preventing messy chestnut explosions during roasting. The secondary aim is to facilitate shelling prior to consumption. Preheat a toaster or conventional oven to 300 degrees farenheit.
Cooking.
Arrange the chestnuts on a foil-lined tray, split tops facing upwards. It is not necessary to cover them. Roast the nuts in the preheated oven for 45 minutes. Take one out and test-eat it. The nut should be soft, only slightly firmer than the consistency of baked potato. The raw chestnut has the consistency of an unripe apple. Any crunchiness in the test-chestnut would indicate that it has not been fully cooked yet. Test again at five minute intervals to get a feel for how long chestnuts need to be roasted. The fully roasted chestnut is soft, and slightly moist. The meat should separate easily from the shell and fuzzy membranous inner skin, while it is still hot. The nutty flavours and sweetness are maximized in this state.
Consuming.
Do not allow the chestnuts to cool. If they do, the meat will adhere to the fuzzy membranous skin inside the shell, and detract from the flavour. The skin is dry and bitter, and difficult to remove once the meat has cooled. Grip the nut by placing the thumb against the patch at the back of the nut. Fully crack the shell by applying force along the front-back axis. The split in the shell should widen. Pull the two halves of the shell away from each other and extract the meaty endosperm. For beginners, this process will not go smoothly, hampered by burnt fingertips and clumsy technique. With time and practice, you can build a tolerance to the piping hot nuts and remove the shell efficiently. Ideally, you should only roast as many chestnuts as you can shell before they cool enough for the skin to adhere to the meat.
Other methods.
There are many other methods for roasting chestnuts. One particular one practiced across europe and asia by street vendors is the slow-roast using sand and sugar. The chestnuts are roasted over a bed of sand and sugar, resulting in a moist and sweet chestnut that retains the flavour better than the previous method. Because the chestnuts are not split open, it is possible to slow-roast all day without fear of drying-out. However, this process is far slower and creates a mess out of the sticky melted sugar. The sand helps roast the chestnuts evenly over a greater surface.
For a great seasonal holiday treat, steeped in tradition, and celebrated in carols, roast your own chestnuts. Best enjoyed with a chilled desert wines with sweet, slightly nutty tastes and hints of figs and grapes.
Selection.
Choose your chestnuts with care. Avoid ones that are split, or ones that rattle, or have little bug holes drilled into them. Those are not likely to be neither fresh nor appetizing. It makes little difference whether you choose large chestnuts or small chestnuts. I prefer smaller chestnuts as they are easier to roast and seem to pack a more concentrated flavour. A serving of chestnuts is probably around 8-12. For first-time chestnut eaters, this drops to about 4-6.
Preparation.
The back of the chestnut is characterized by a dark patch of shell, the front by a pointed shape. Between the front and back is the flat bottom and the domed top. Sit the chestnuts on the bottom, and split the top of the shell. Using a chopping board and a heavy knife (but not as heavy as a cleaver!), split the tops of the nut with a single well aimed chop. One need not use excessive force; the weight of the blade should be enough to split the shell. Ideally, you should aim to split the top of the shell without damaging the nut inside, but do not worry too much about it. The idea is to allow steam to escape the nut, preventing messy chestnut explosions during roasting. The secondary aim is to facilitate shelling prior to consumption. Preheat a toaster or conventional oven to 300 degrees farenheit.
Cooking.
Arrange the chestnuts on a foil-lined tray, split tops facing upwards. It is not necessary to cover them. Roast the nuts in the preheated oven for 45 minutes. Take one out and test-eat it. The nut should be soft, only slightly firmer than the consistency of baked potato. The raw chestnut has the consistency of an unripe apple. Any crunchiness in the test-chestnut would indicate that it has not been fully cooked yet. Test again at five minute intervals to get a feel for how long chestnuts need to be roasted. The fully roasted chestnut is soft, and slightly moist. The meat should separate easily from the shell and fuzzy membranous inner skin, while it is still hot. The nutty flavours and sweetness are maximized in this state.
Consuming.
Do not allow the chestnuts to cool. If they do, the meat will adhere to the fuzzy membranous skin inside the shell, and detract from the flavour. The skin is dry and bitter, and difficult to remove once the meat has cooled. Grip the nut by placing the thumb against the patch at the back of the nut. Fully crack the shell by applying force along the front-back axis. The split in the shell should widen. Pull the two halves of the shell away from each other and extract the meaty endosperm. For beginners, this process will not go smoothly, hampered by burnt fingertips and clumsy technique. With time and practice, you can build a tolerance to the piping hot nuts and remove the shell efficiently. Ideally, you should only roast as many chestnuts as you can shell before they cool enough for the skin to adhere to the meat.
Other methods.
There are many other methods for roasting chestnuts. One particular one practiced across europe and asia by street vendors is the slow-roast using sand and sugar. The chestnuts are roasted over a bed of sand and sugar, resulting in a moist and sweet chestnut that retains the flavour better than the previous method. Because the chestnuts are not split open, it is possible to slow-roast all day without fear of drying-out. However, this process is far slower and creates a mess out of the sticky melted sugar. The sand helps roast the chestnuts evenly over a greater surface.
For a great seasonal holiday treat, steeped in tradition, and celebrated in carols, roast your own chestnuts. Best enjoyed with a chilled desert wines with sweet, slightly nutty tastes and hints of figs and grapes.
Saturday, November 27, 2004
The Blue with a Clue
Do you remember what the questions were? If you don't the that's very unfortunate for you.
1. My life really IS that boring. I don't have extremely happy memories, and I don't experience any serious conflicts.
2. A look, a smile, a touch.
3. Immortality.
4. He wouldn't say anything to me. He'd be laughing, and I'd know why, and so I'd laugh too.
5. Poker.
6. Wrote me a christmas poem. Said a barrage of very mean things... in chinese. Took responsability for an undesireable situation. Given me my watch.
7. Calgary: playing with my cousins, without a single care in the world.
8. Driven him and his damn furniture downtown.
9. My everyday life (the routine... the daily grind).
1. My life really IS that boring. I don't have extremely happy memories, and I don't experience any serious conflicts.
2. A look, a smile, a touch.
3. Immortality.
4. He wouldn't say anything to me. He'd be laughing, and I'd know why, and so I'd laugh too.
5. Poker.
6. Wrote me a christmas poem. Said a barrage of very mean things... in chinese. Took responsability for an undesireable situation. Given me my watch.
7. Calgary: playing with my cousins, without a single care in the world.
8. Driven him and his damn furniture downtown.
9. My everyday life (the routine... the daily grind).
Subscribe to:
Posts (Atom)
