Wednesday, October 29, 2008

Recipe: Butternut Squash Soup

On today’s menu: Butternut squash soup.
It’s been chopped, drizzled with oil, and salted; then roasted for an hour at 400.
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Seeds, cleaned of pulp. Oil & salt & pepper: 10 minutes, 400. Keep an eye on those, lest they burn.
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Onion, celery, garlic.
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Onion and celery, low heat. Begin to sweat.
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Add curry powder, pinch of salt. Cook until soft.
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Add garlic. Cook for another 2 minutes.
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Deglaze. I still haven’t gotten any wine, so I used a bit of stock.
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Get all the good stuff off the bottom!
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Add the (peeled) roasted squash.
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Stock to cover, and some Nam Pla (Ye godz, I love this stuff).
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Simmer for 20-30 minutes (read a book, or something), and then get your blender stick…
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Grind that motherfucker!
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Add some milk (or cream, depending on your arteries).
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A little bit of cider vinegar for some acidic bite.
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Now, bust out the china cap (chinoise). Trust me, it’s worth it.
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Pour the soup into the cap…
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And mash it through.
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Holy shit! Look how smooth that is!
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Bring back to a simmer, season to taste, then toss some butter in there, and use the stick one last time.
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Serve with some fancy olive oil drizzled on top, and some of the roasted seeds.
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Recipe: Spicy Kale Soup

Let’s see, kale soup… what first? Ah. Onions, Garlic, Habenero. It's true, I use lots of garlic.
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We’ll also need to cube some potato.
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Don’t forget to wash that kale in a salt water bath. Might as well tear out the stalk while you’re at it.
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The missus requested it to be slightly healthier, so we’re sautéing some Italian chicken sausage, which explains the color:
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After it’s browned, remove. Check out all the bits stuck to the bottom. That’s the fond.
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Turn the heat down and add the onions, habenero, and a couple of bay leaves.
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When they get nice and soft, add the garlic. Stir it around, srsly.
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Here comes the deglaze: Turn the heat up and slowly pour in some white wine (shit, looks like I need to get more).
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Scrape the fond up, let the liquid evaporate.
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Others might say differently, but in this recipe, I let the wine evaporate almost completely.
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Add the kale. It’ll break down soon enough.
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…And return the sausage.
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Add enough stock to reach the desired liquid/solid ratio. What? You don’t make your own stock?
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This is the stuff, right here. Trust me.
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Ok, it’s back up to a boil. Add the potato, turn the heat down, and simmer for 30, or until the potato reaches the texture you like. Season to taste (though the habanero and nam pla adds plenty of both heat and salt).
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A little parmesan finishes it off.
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And there you have it.

Wednesday, October 15, 2008

Recipe: Roast Chicken with Beets

Cooking at home: Yay, iPhone.

It appears that my cameraphone uploads to photobucket.
Tonight, it's roast chicken with garlic beets.
Oven at 500.
Salt and pepper bird.
Wrap beets in foil.
Bird in roasting pan, beets on baking sheet.
Into oven
Wait 45 minutes.
Remove beets. There they are!
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Peel beets (you might want to let them cool).
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Chop beets into large chunks. Oooh, pretty.
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Smash and rough chop some garlic (wine cork included in picture for perspective).
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Ok, it's been about 15 minutes. Get that bird out.
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What's that, you say? You want gravy?
Remove bird from roasting pan. That's flavor country, right there.
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Take out the chicken fat until about 2 Tb remain. Then add 2Tb flour, with the burner on low heat.
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Stir, dammit!
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Ok, keep your eye on that, and add some olive oil to the skillet, low heat.
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Add the garlic. Hey, that smells good.
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It's been a few minutes, looks like the roux has browned up nicely. Add some stock slowly. Keep stirring. Get the bits of fond worked in there.
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Looks like the garlic has just begun to sizzle. Throw in the beets to warm through. Salt/pepper to taste. Add a pat of butter.
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Wow, look how that gravy has thickened up. We're just about ready.
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Looks like we're ready to go! Carve it, serve it!
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Monday, May 01, 2006

A BRIEF INTRODUCTION TO THE PROPERTIES OF SOUND WAVES
By Lex Marburger

Excerpt - Page 1

Contrary to what one’s eyes might tell them from looking at an oscilloscope, sound waves are not transverse; that is to say, they do not look like wiggling bits of string. Rather, sound waves are longitudinal, like a stretched spring when one end is pushed towards the other. Parts of the spring bunch up against other parts, and the force is continued on down the length of the spring until it reaches the end, upon where it bounces back. If one pictures the molecules in the air as the spring, sound waves would be the varying patterns of compression and rarefaction as they reach the end of the spring (i.e. one’s ear).

That much said, there is only a very small range of vibration that we call “sound”. In a perfect environment, a healthy human ear can hear a range of approximately 20 vibrations per second to 20,000. Typically, the terminology for “vibrations per second” is known as “Hertz”, or “Hz”. So, we can say that frequencies of 20 Hz to 20 KHZ (that is, 20 Hertz to 20 KiloHertz) are perceived as sound to the human ear. Any frequency below 20 Hz is known as “subsonic”, while any above 20 KHz is known as “supersonic” or “ultrasonic”. As an example, the lowest note on a grand piano is 27.50 Hz, while the lowest note on the electric bass is 41.2 Hz. Conversely, the highest note on a grand piano is 4435 Hz; frequencies above that are typically perceived as “color”, or harmonics, and are the “shimmering” sounds heard in cymbal crashes and other percussive sounds.

One may wonder why the piano, with 88 keys and over 7 octaves, can only reach the neighborhood of 4500 Hz (4.5 KHz). This is because the human ear hears frequencies in a non-linear manner. That is to say, a doubling of frequency is heard as a musical octave. For example, while the lowest note of a piano (known as “A0”) is 27.50 Hz, the frequency for A1 is 55 Hz, A2 is 110 Hz, and A3 is 220 Hz. In other words, while there is a difference of 27.5 Hz between notes is one particular octave, there is a difference of 110 Hz between another! Thought of in this way, it is quickly understood that there are only about two octaves above the highest note on a piano that we can hear.

In addition, the “length” of a sound wave can be defined, in reference to the “spring” analogy, as the distance between the maximum points of either compression or rarefaction along the spring (on an oscilloscope, the length is measured as between where the plotted sound wave crosses the X axis during a full “cycle”, that is the wave plotted both above and below said axis). Lower pitched sounds have longer waves, while higher pitched sounds have shorter wavelengths. The formula for finding wavelength is fairly simple:

λ = V/ƒ

Where λ is the wavelength, V is its velocity, and ƒ is the frequency. Because in this case V represents the speed of sound, it is generally thought of as a constant, 344 m/sec. However, certain factors can indeed change this speed, such as humidity and temperature. It should also be kept in mind that this is the speed of sound in air. The speed of sound increases as the density of the medium increases (e.g. the V of water is greater than that of air, and the V of steel is greater than water). As a side note, this is why in an ideal acoustical space, large stereo speakers should be suspended rather than placed on the floor, since the sound waves will travel quicker through the floor, leading to signal cancellation when combined with the slightly later arrival of the sound waves in the air.