Friday, August 26, 2016
So I am in Guangzhou, China in a “suburb” of Guangzhou called Renhe Town, in the Baiyun District. I put “suburb” in quotes, because this is very urban. Tenement like housing with apartments and flats, but with strong rural ties and beginnings. It has its own market and Is very self-contained. It reminds me of what Brasilia wanted to be, a utopian community where you never had to leave the building to get all that you want or need.
Since I left the airport eight days ago, I haven’t seen a white person. Several people have spoken to me in English, one, my wife, two, a nine old Canadian visiting her grandmother, and last night a young woman working in the market where I’ve been accused of buying beer. She said, “You like Beer?” Go figure. I noticed tonight that she has a fifth of Jim Beam high on the shelf (as though it were special). She asked, “Do you want to buy that?” She queried me about my living (read: staying) nearby. I said yes. But I won’t buy the whiskey till next week.
When I am out on the streets often I see 4 or 5 year old children who look at me as if they’ve never seen a white person before. I assume this is true. One child literally asked me, “Why are you white?”
There has been a lot of family around my wife during my stay including several cousin reunions. There is a lot of visiting, for a couple of reasons, one being several cousins visiting from Malaysia. When a lot of friends and family show up it ends up at the same local restaurant. I have had Dim Sum and lunch and dinner (all more than once), and since I have been here before, most of a fairly sweet bottle of Chinese “Brandy” (whatever that means), compliments of my wife’s Uncle (we drank actual cognac together, last time I was here).
I have been here a few times now. I am starting to know my way around and know the neighbors and the shopkeepers, and they know me. I am learning to find what I need, but still fear getting lost. Right now I think we want to try to find a blender, and another pound of ground coffee. We may have to wait till we get to Vietnam for that.
This email and any attachments may contain confidential and privileged material for the sole use of the intended recipient. Any review, copying, or distribution of this email (or any attachments) by others is prohibited. If you are not the intended recipient, please contact the sender immediately and permanently delete this email and any attachments. No employee or agent of TiVo Inc. is authorized to conclude any binding agreement on behalf of TiVo Inc. by email. Binding agreements with TiVo Inc. may only be made by a signed written agreement.
Friday, June 17, 2016
2-3 tablespoons Peanut oil
4 short ribs
2 sticks of celery with tops
1 sweet onion chopped
1 head of garlic cleaned and crushed
1 small bag of carrots
1 regular sized can of chicken stock or broth.
1 large potato chopped
1 teaspoon thyme and marjoram
1/2 teaspoon rosemary
1 bay leaf
1 or to whole allspice
5-8 whole peppercorns
Salt and pepper to taste
1 tablespoon coconut oil
Cut the short ribs in to thirds. Brown in the butter and the peanut, and set aside. In the pan add the celery, onion, shallot and garlic and cook for a few minutes over medium heat. Add the rest of the ingredients and bring to a boil. Braise over low heat for about three hours. Serve over rice, or not.
Thursday, January 28, 2016
Monday, January 25, 2016
Sunday, January 24, 2016
Monday, January 18, 2016
It's near freezing here in Suzhou and since I'm on a tour, we are outside or on a cold bus, and maybe in some cold building. My joints ache.
Wednesday, December 23, 2015
For about 20 years, I have been saying, let's go somewhere for Christmas, and now, we will be in Paris.
Wednesday, November 25, 2015
One Autumn day, in the day or during the night there is a sound. It's the sound of migrating geese. These are not the local geese, the ones flying low and comfortable in this urban splendor. These are geese flying to some distant paradise, far above the ground, unconcerned with the local parks, and other whatnot.
I hear the sound in the dreams of my youth. It is a sound of October, November. A decisive symptom of Autumn. A chill rises in the air and the geese cry out in the night. I hear this sound every year. And I am taken back, to a place where I used to hunt geese.
Today, I arranged to hunt geese in the place I hunted in my youth.
Tuesday, October 27, 2015
Wednesday, May 6, 2015
Wednesday, March 25, 2015
Although I admit that most of the reasons for needing to do this are probably misguided - even my own -- there may arise a legitimate need to do this.
Mine arises because the build (misguidedly) uses the Jenkins internal build number as part of the jar/Artifactory version string and I have moved the build to a new Jenkins server. Doing this effectively resets the build number to one, which will result in overwriting an existing artifact on the repository.
To change the build number. Change directories to the Jenkins job directory on the master.
Edit the file nextBuildNumber and change (advance -- I am not sure you can go backwards) the build number to the one you want to use. Shelve the build and unshelve it to reload the job from the disk. This allows reloading the job without restarting Jenkins.
When I ran the job it produced an error regarding the lastSuccessful and lastStable directories -- located in the same directory -- not being empty so I had to move those out of the way, at which point the next build correctly ran.
Sunday, March 22, 2015
I searched the web and it looks like I would have to go to Zarela's in New York, if I want me some snapper hash.
Or make it myself. The garam masala and cumin combine to give this an occasionally surprising background palette.
3 T. Oil
Cornstarch for dredging
2 eggs scrambled
Panko Japanese style bread crumbs
1 pound of Pacific red snapper fillets, cut into 1-2 inch chunks 1100 g
3 potatoes, peeled and cut into half inch cubes 900 g
1 medium onion, chopped fine 350 g
1 small shallot, chopped 60 g
3 scallions, chopped
5 garlic cloves, crushed
1 jalapeno (optional) 36 g
1 green bell pepper, chopped 115 g
1/4 cup Parsley, chopped
Pinch of cumin, cinnamon, ground cloves and garam masala
Salt and pepper
Saute the vegetables and spices in the oil until the onions are soft. Add the potatoes. I added a little water and covered, so the potatoes might cook a bit from the steam. Cook on a medium fire till brown, about 10-15 minutes. Meanwhile dredge the snapper in cornstarch, Egg and panko and cook in another pan. 6 minutes on the first side an 4 minutes or so on the other.
Flip the potatoes and as the potatoes brown on the other side, gently add the finished snapper to the top of the potatoes. When the potatoes are cooked, server with tabasco or Sriracha Mayo or lemon.
Rumor is that the recipe starts with two large cans of green chilies, and a can of cream of chicken. noodle soup.
I usually don't cook like that. Try it like this.
10 Anaheim peppers
1 pasilla pepper
1 jalapeno pepper (optional)
2 cups chicken stock
1/2 medium onion
1/2 medium shallot
5 cloves garlic peeled and smashed (in the Martin Yan way)
4 T butter
1/2 cup water
1/2 cup heavy cream
1/4 cup sour cream
Split all the peppers in half and remove the seeds and the pith. Roast the peppers on a baking sheet in a very hot oven (500 degrees) for 1/2 hour. allow the pepper to cool in a bowl for about a half hour to capture the juices. Peel the peppers and remove the stems.
Tuesday, March 3, 2015
Here is the recipe [for the Bouillabaisse], from my old book by the Scotto sisters
Sunday, March 1, 2015
Saturday, February 28, 2015
this. Then I went my own way.
1 1/2 lbs.veal tenderloin, salted and set aside (I used chops, which I boned and trimmed)
Thursday, February 26, 2015
1 tablespoon water
water — 1 liter, boiling and salted to taste
1 egg, separated
pepper to taste
1 teaspoon red wine vinegar
There's a nice article here describing this French classic.
Saturday, February 21, 2015
Remnants of a roasted chicken
Cold water to make 1 gallon
1/4 cup olive oil
1 medium celery stalk (I like to pick one with leaves on it)
1/2 teaspoon salt
1 whole allspice
2 whole cloves
5 or 6 whole peppercorns
A dash of nutmeg (less is more, we just want to fill the background with some bass tones)
A beer (for the chef) to deglaze the pan
I roasted a chicken a couple of days ago and we ate the legs for dinner. We stripped the back and the dog had that so I started with all the bones and 2 breasts and 2 wings. Roughly chop the onions, celery and chicken wings. Brown the chicken in the olive oil in a stock pot. Add the onions and celery and cook for about 8 minutes. Do not allow the glaze on the bottom of the pan to actually burn.
Add a little beer to the pan and scrape the glaze off the bottom of the pan. Add all of the remaining ingredients and bring the temperature up to a simmer. Simmer for 40 minutes. It is important to skim impurities off the surface along the way, so they don't break down and cloud you stock. Remove from heat and allow to rest for 10 minutes. Strain through a chinois. Ice down in a sink. You can refrigerate this for a few days.
Several small carrots cut into coins
1 or 2 celery stalks diced
1 teaspoon thyme
2 breasts of chicken (diced or shredded)
2 ounces egg noodle or pappardelle
4 leaves of black kale (shredded}
1/4 cup fresh parsley (chopped)
Cook the mirepoix in the oil and reduce heat to medium for about 8 minutes. Add the remaining ingredients and cook until the carrots and pasta are cooked. Salt and pepper to taste.
Saturday, February 14, 2015
1/4 cup Butter
1/4 cup Olive Oil
3 or 4 Andouille Sausage ( 9 to 12 ounces, sliced)
8 ounces Chicken Breast
1 1/4 pounds of Peeled and Deveined Shrimp.
1 Bell Pepper
2 Small Onions
2 Celery Stalks
3-4 Clove Garlic
1/4 c. Flour
2 quarts Chicken Stock
8-12 ounces of Okra (Sliced)
1 t. Onion Powder
1 t. Red Pepper Flakes
2 Roma Tomatoes
2 Bay Leaves
1 T Worcestershire Sauce
1/2 t. dried thyme
2 t. Fresh Thyme
3 t. Fresh Parsley
2 Pinch Salt
1/2 t. Black Pepper
4-5 Green Onions
1 c. White Rice
1 T. File Powder
Put the oil and the butter in a large pot (4 quart). Saute the sausage for a minute or two then add the chicken. Once these are well browned remove and reserve. Add the trinity (Bell Pepper, onion and celery), plus the shallot and the garlic. Cook over medium heat for 8 minutes, until soft and gently browning. Add the flour and slowly roast while whisking until it changes to a mahogany color.
Add the stock to stop the cooking of the roux. Bring to a boil and add the rice, okra, onion powder, red pepper, tomatoes, bay leaves, Worcestershire, thyme, parsley. sat and pepper. Return the sausage and chicken to the pot. Simmer for 20 minutes to cook the rice.
Add the onions, shrimp and cook for 4 minutes, turn off heat then whisk in the file powder, Serve with Tabasco sauce.
Sunday, February 8, 2015
Pair of pigs feet
Several Cloves of Garlic
Refrigerate overnight. In the morning, heat stock and strain. Reserve the meat and skin, if you want to add that back to the soup. Cut the skin into small pieces .