Sunday, October 2, 2011
Wagner of Lambchop on NPR
A wonderful in-studio mini concert by Kurt Wagner, leader of the Nashville collective Lambchop, and one of the great alt-country artists. I love the way he sings.
Reich Graphic - Limping Middle Class
The NYT graphics team does a great job illustrating the history of class and public policy.
Stereotype Maps
A collection of maps that highlight stereotypes of different parts of the world. You never know whether looking at shit like this helps by shining sunlight on it, or if you're just propagating the stereotypes. There are a couple clever names that give a chuckle. So, there's that.
Charles W. Cushman Photography Library
Charles Weever Cushman, amateur photographer and Indiana University alumnus, bequeathed approximately 14,500 Kodachrome color slides to his alma mater. The photographs in this collection bridge a thirty-two year span from 1938 to 1969, during which time he extensively documented the United States as well as other countries.
- from site
New Shel Silverstein Book
NPR does a story on the new Shel Silverstein book, released by the family.
Tacos al Pastor
Tacos al Pastor
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Smoky Two-Chile Salsa
Lime wedges
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
Bon Appétit
May 2008
by Steven Raichlen
http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132?mbid=ipapp
Rhubarb Fool
Recipe to save until Spring rhubarb season...
Rhubarb Fool
1 1/2 pounds rhubarb stalks, chopped (5 1/2 cups)
1 cup sugar
3 tablespoons water
3/4 teaspoon vanilla
1 cup chilled heavy cream
In a heavy 2 1/2- to 3-quart heavy pot combine rhubarb, sugar, and water and bring to a boil, covered, over medium heat, stirring occasionally. Reduce heat, and simmer, covered, stirring occasionally, until rhubarb begins to break down, 3 to 5 minutes.
Remove lid and briskly simmer, stirring frequently, until rhubarb is completely broken down into a thick purée and reduced to about 2 cups, about 20 minutes. Remove from heat and stir in vanilla. Transfer rhubarb to a bowl and let it cool, then chill, covered, until cold, about 1 hour. DO AHEAD: Purée can be made and refrigerated, covered, up to 2 days ahead.
Beat cream in a deep bowl with an electric mixer until it holds soft peaks—for this fool, I like the cream to be slightly beyond the soft peak stage but not quite stiff—and fold it into the rhubarb. Don’t feel you have to completely incorporate the cream and the rhubarb into a smooth pink fluff. I like to leave it a little streaky with swirls of rhubarb coursing through the cream.
Divide the fool among 6 goblets.
Cooks' Note:
The fool can be made a day ahead and refrigerated, covered. Let it stand at room temperature 20 to 30 minutes to soften slightly.
Gourmet Live
April 2011
by Kemp Minifie
http://www.epicurious.com/recipes/food/views/Rhubarb-Fool-365209?mbid=ipapp
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