Sleepy_Dragon

Everything except octopus, squid and kazunoko. And natto rolls. The first two are uninteresting to me, especially for the amount of chewing effort required, and kazunoko is the one roe I don't like. It has the mouthfeel and taste of styrofoam. Natto I'm still working on... Favorites: otoro, shiro maguro, hamachi, fresh salmon that isn't Atlantic, unagi provided it's the warm tender melt in your mouth kind, escolar, suzuki, ikura, various mackeral. And another XX chromosomed vote from me for uni, especially fresh on the spikey half shell. Also, tamago that's prepared perfectly (no brown anywhere, custard texture), though I'll still eat and enjoy the ones that don't meet those ideals. The meal isn't complete without it. Pat

For those of us who'd like to, how do we do it? ← Always the big question, isn't it. I think to start, the main thing is to be mindful that everything comes from something or someone, somewhere, putting energy into it to make it happen. But just as in the creation of the fabulous meal, the people and things that made it happen didn't do it in a vacuum free of cost to themselves. In my mind, it's the same as what I mentioned before: supportive family (one could interpret this as either helping to create a community where supportive family is possible or doing something within the community that will pick up the ones who fall), affordable housing, and healthcare. We can have these things, if enough of us want them. There are individuals and organizations in most locales trying to work for these things, one could try getting involved with them on some level of individual comfort, whether it's volunteering for a literacy program, working in a community pea patch that teaches kids what it really means to grow and care for something from start to finish, making sure your political representatives hear it from you about affordable quality education, prisoners' right to vote (many states do not allow people with past convictions to vote), helping immigrants with stuff like their citizenship exam or whatnot, and much more you can probably think of. These things may seem like they're unrelated to the question you asked, but anybody who's had to live with them would say otherwise. The glimmers of light that kept me going through difficult circumstances were hope: somewhere, someone gave a shit and helped me out. I remember all of those people, and I credit them with having a big role in helping me survive up until this point. I saw not everybody out there was cold and uncaring, so therefore, I didn't need to be either. (I'll also be the first to say I'm no saint, and do this quite imperfectly, but it's still something worth trying for. Especially when the alternative in the end is madness.) Basically, I think it's seeing what the priorities are in reality, and what you'd like them to be instead, and picking something from within there to move it along. It doesn't have to be big; in my experience, doing something small every week or every day is what gives one the peace of mind to consider what else can be done. And oftentimes from there, others follow your example. Or what you did allowed the ones who were already there to be freed up to do something else related. The best way I've heard it described is as a wave. Most people I think are good at heart and want to do what's right, but when a situation calls for their action, many will just wait and see or find some rationalization to not do anything. Until one person steps forth. Then many of the rest will follow. Do enough small things, and the number of people who try it themselves will increase. There's a local pasture finished meat supplier I like to go through to get my meat. I think what they have to say about "garbage in, garbage out" in relation to what it was like when they ranched conventionally and decided they had to break out of it is something that can be applied to people as well: http://www.thunderinghooves.net/story/laws_forgive.htm Pat

Disclosure: I am a culinary student in Seattle in a vocational community college, graduating in June 2005. As far as learning goes, I'm willing to do what it takes to get the training I need. Hard work doesn't bother me, in fact, I'm happiest when I can do everything possible to make something as perfect as possible according to what the boss wants. Then the next time, see if I can do it faster and better. It doesn't matter what the task is, the notion of pride in work is something I live by. However, I think what's different now compared to the apprenticeships of yesteryear is the sheer destruction of the social contract. I've read the biographies of chefs like Jacques Pepin, et al. I see how they had to work when they were starting out. Like dogs, though they loved it too. They also had affordable (sometimes free) housing, supportive family, and health care. How many people in the industry in the US today can say they have those things, even just one of them? Does anyone know the US minimum wage in 1963 was the equivalent of $7.80/hr in today's dollars? What is another person's life force worth? Don't get me wrong, I love what I've been training for and will embrace the work with the entirety of my heart and soul. But, I can also easily see why cooks are overrepresented in prison. And it worries me. I want to open my own restaurant someday, and I want to do it as decently and as honorably as I can. The big ethical crux here for me is finding a way to do it without adding to the pain in the world. I think it's possible, but it isn't something one person can do alone and without compromise. For all the fans of dining out, I would like to ask you all to please consider doing your part to restore a semblance of social contract. A great many things, good important things, are far cheaper financially and socially than prison in the long run. Pat

One World: Oaxacan Menu January 25 - February 3, 2005 11:15am - 1pm, Tuesday - Thursday, international buffet on Fridays Starters Guacamole with Housemade Chips -- $2.75 Authentic guacamole with homemade chips Shrimp Ceviche -- $3.00 Gulf shrimp & fresh snapper marinated in lime and cilantro Salads & Soup Ensalada de Betabel Red beet salad with sauteed Swiss chard, oranges & aniseed dressing Nopale Salad Cactus salad with heirloom tomatoes and Serrano peppers Sopa de Tortilla Classic tortilla soup with Poblano peppers, pinto beans & queso fresco Entrees Tamales Filled with Poblanos and Cheese -- $5.95 Banana leaves filled with homemade masa, salsa verde, roasted peppers & manchego cheese. Served with Mexican rice. Mole Negro Oaxaqueno: Oaxacan Black Mole -- $6.50 Authentic mole sauce with Slow Braised Pork, Corn Tortillas & Mango Salsa Tilapia with Tomatillo Sauce -- $6.75 Avocado filled with Maque Choux Pollo Enchiladas Verdes -- $6.75 Homemade tortillas filled with shredded chicken, salsa verde, and queso fresco Grilled Chorizo & Potato Molotes -- $5.75 On lettuce with fresh Salsa de Jitomate Pollo del Mercado Juchiteco: Juchitan Market-Style Chicken -- $5.95 With Mexican rice & fried plantains Pat

Mmmmmm! And lucky you, Fai Jay. I am -so- there with my Pagliacci order come February. Pat

One of the chefs there is a former Thai SCCC culinary student, he came to our class to give a talk on Thai food and how it evolved differently in the US compared to Thailand and how he's trying to cook it as it's done back home. Very interesting stuff, I'm glad his place did right by mamster. Pat

Square One's Thai Bistro menu, January 12 - 20, 2005 All entrees served with a cup of Coconut Chicken Soup or Green Papaya & Mango Salad Grilled Pork Tenderloin -- $6.25 Spicy Peanut Sauce, Steamed Rice & Seasonal Vegetable Vegetarian Spring Rolls -- $5.25 Coconut Rice, Cucumber Salad & Housemade Plum Sauce Pad Thai -- $5.95 Wok Fried Rice Noodles, Shrimp, Eggs & Vegetables Grilled Beef Salad -- $6.00 Hot & Sour Dressing Velvet Chicken Breast in Red Curry -- $5.95 Shiitake Mushrooms, Bamboo Shoots & Coconut Milk Desserts -- $1.75 Thai Iced Tea -- $1.00 Pat

Shrimp farms and tsunamis: SciDev article Pat

SCCC's Culinary Academy lunch service will start up next Wednesday, January 12. At the moment, I've only got the menu for One World (now that my class is cooking there this semester), I'll post the bistro menu later on. Fridays as always are our buffet days, and lunch is 11:15am - 1:00pm. One World: Winter in Sicily January 12 - 20, 2005 Appetizers Roasted Shiitake Mishrooms -- $3.50 with Grilled Red Onions & Basil Oil Eggplant Croquettes with Lemon Aioli -- $2.75 Smoked Sablefish with Citrus-Cilantro Salad -- $3.00 Saffron Vinaigrette Soup & Salads Watercress & Braised Fennel Salad with Bartlett Pears & Gorgonzola Salad of fresh Mozzarella, Roast Peppers & Basil Kale & White Bean Soup Entrees Soup or salads are included Pasta Baccala Mezzalune with Cherry Tomatoes & Green Olives -- $5.75 Cavatelli with Broccoli Rabe, Roasted Garlic, Marjoram & Shaved Parmigiano -- $4.75 served tableside Fish, Meat & Game Swordfish Involtini alla Siciliano, Pine Nut Cous Cous -- $6.50 Gnocchi with Oxtail Ragu, Broccoli Rabe -- $6.75 Cumin Seared Tuna with Saffron Risotto, Green Beans -- $7.75 Grilled Oregano Chicken with Potato & Caper Salad -- $7.25 thanks, and hope to see you, Pat

I'd love to see more pics. Pat

Wow. Just.. wow. Thank you so much for sharing these incredible pictures and the experiences behind them. wistfully checking airfare to India *sigh*, Pat

Dat's a lotta sauce. ← Hehehe, yeah I know, but that was the size recommended by the book, for brown stock which will eventually reduce down to 20 cups o' demi to whack in the freezer. Still, I know what you mean... Though with 26 small sauces for brown demi in the book, I will go through it all! Pat

Not for the holidays, but a gift nonetheless: 35 quart stainless steel Crestware stockpot from my partner. She asked me what I wanted, I pointed at this, and et voila. Best thing was finding it as a return the store wanted to off-load, so it was only US $67 rather than the usual US $275. It just arrived today. I'll be cooking out of The Saucier's Apprentice this weekend. Pat

I've finally gotten a chance to cook out of this book, had a friend over and made us: Chili Coconut Chicken/Mangalorian Murgh Gassi, p. 108 Green Beans with Coconut/Nariel Wale Hare Beans, p. 88 Dry Spiced Carrot and Peas/Gajar Mattar Ki Subzi, p. 80 Potato Curry/Assami Ril Do, p. 82 ...plus some steamed basmati rice. These recipes were a lot easier to handle than I expected. I had to make some substitutions like, um, chiffonaded blanched kale instead of green beans due to lack of beans on hand , and tomato paste in place of the chopped tomato for the potato curry, but they all worked and said friend and I ate very well tonight. Thanks Monica. Pat

To start, have the chicken and water be a ratio of 1 lbs chicken to 1 qt water, and the mirepoix (carrot, celery, onion) around 20% of the chicken weight. As with anything, you can try for some different ratios with the next batch. Maybe you might want more of a veggie backbone to the stock, it's up to you, but the part about 1 lbs meat thing to 1 qt water is a good guideline. Pat

As soon as my new 35 quart stock pot arrives (a gift from my sweetie!) I'm going to make classical demi, the mother sauces and all of the small sauces as detailed in The Saucier's Apprentice, one by one. Pat

Lunch at The Turf, in attendence were myself, Fay Jai, and his workmate Tyler: First we have Fay Jai's Bourbon and Milk: Fay Jai making merry: My Coke with refill brought out at the same time. Fay Jai got the same but with a green straw. Beyond is Tyler's Scotch On the Rocks: Tyler's French Dip sandwich: French Dip closeup: Fay Jai's Bacon Cheeseburger: Cheeseburger closeup: My Chickenfried Steak with eggs over easy: Closeup of the chickenfried: Fay Jai's ketchup and tartar sauce for french fries, mixed tableside: It's a lot brighter inside than it looks from outside. When I arrived, Debbie (not Debra) Gibson was playing on the jukebox. There's a dining area and counter, and on one end is a window for purchasing pull tabs, on the other is the bar, plus a white board with the day's specials, both 'merican and Asian. They claim their egg rolls are home made, but we wanted to eat the 'merican things today so didn't get at them. Maybe next time. This was fun. I wouldn't call the food mindblowing, it really is a greasy spoon, but for those gutbusting moods I'd go back, especially as it's so close. And our waitress was nice. Thanks, Fay Jai and Tyler. Sorry we had to miss you, laurel. Pat

You folk not allergic to alcohol will have to order this one. I will just watch! So for tomorrow at 12pm at The Turf, it's me, laurel and Fay Jai. Anyone else? See ya then, Pat

And then there were three. Yes, next Monday lunch at The Turf, 12pm. Hehehe. Pat

Hehehe only Fay Jai and I will brave The Turf, it seems. Alright, Monday lunch? We can go in there all Asian Mafia style! I'll photo the food too... Pat

Moonlight Cafe on 1919 S. Jackson St. Vietnamese place, with two extensive menus of equal size, one of deadthing and another identical to it but made with alternatives to deadthing. I am an omnivore but I like going here for vegetarian food, especially the vegetarian lemongrass chicken. Cheap too, 3-7$ for most items. Don't let the karaoke dive bar appearance deter you. Pat

I've lived right around the corner from there for the last few years and also haven't been in yet. Mostly because I keep forgetting. We could... make it a group thing. Anyone else game? Pat

This Friday 12/10 is our Grand Buffet, and our final lunch service for fall quarter. We'll reopen in the third week of January 2005, I'll post again around then with menus. Also, if anyone is interested in attending a Chef of the Day project, tomorrow's bistro COD is open to the public. Thanks for all your support. Pat

This week and next week are Chef of the Day projects from our graduating quarter. The menus in both restaurants change every day, and they are also reservation only. If anyone is interested in attending a COD lunch, please give the SCA office a call, and they can let you know what's available the next two weeks: 587-5424 The exception is this and next Friday, where we run our buffet. All you can eat for $8. Thanks for supporting us. Pat

greens = saag/shaak spinach = palak mustard greens = sarson taro = kochu What would kale be in Hindi? Pat, working on an Indian themed nutrition project for school