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May 27, 2007

Besan Cheela with Cilantro-Mint Chutney

Flippin' cheelas

Experimenting with omelet alternatives, I decided try a Besan Cheela. The cheela is made by whisking chickpea (gram) flour and water, adding sweet peas, onion and spices, then cooking on a hot skillet for a few minutes on both sides.

The whisking part is the only thing egg-like about the cheela. It's more of a pancake than an omelet. That said, it's an extraordinary piece of comfort food that takes little time to prepare. I like tearing off pieces, which I smother with Cilantro-Mint Chutney and eat with my hands. I'd like to try the pancake with onion seed and green chili, and maybe a bit more water for an extra thin cheela.


Besan Cheela

Besan Cheela, fresh off the skillet

Adapted from Rashmi's recipe - many thanks!

1 cup chickpea (gram) flour
3/4 cup water
2 Tbsp peas
2 Tbsp sweet corn
1/2 onion, finely chopped
1 tsp cumin seed
1 tsp turmeric
1 tsp garam masala
1 tsp baking powder
sunflower oil

Wisk together the chickpea flour and the water.

Saute the onion and cumin seeds in a bit of sunflower oil until the onion is nice and cooked.

Add onion and everything else to the chickpea flour mixture and mix well.

Heat up a lightly oiled skillet.

Pour some batter on the skillet. When it starts to bubble in the middle, flip it over. Check it after a minute or two. When it's nice and brown, remove it from the skillet and make the next cheela.

Besan Cheela in progress

Eat on its own or with some chutney. I liked it with the cilantro-mint, but I bet mango chutney would be nice as well.

Cilantro & Mint Chutney

Cilantro-Mint Chutney
2 cups chopped fresh cilantro
1 cup chopped mint
1 tablespoon fresh ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon green chilies, chopped
2 tablespoons desiccated coconut
salt
1/4 cup lemon juice

Blend it all together with enough water to form a smooth thick paste. Done.

Coarse ground oatmeal

A grain, which in England is generally given to horses, but in Scotland supports the people.
- Samuel Johnson

Which is why England is known for its horses and Scotland for its men.
- James Boswell

Coarse ground oatmeal


Saturday evening at the Fresh & Expensive, cereal aisle, oatmeal section. The bottom shelf is a lonely place, lined with Scotch oats and Irish porridge. On a whim I grab the underdog: a plain bag of "coarse oatmeal" for £0.99.

I take the bag home and inspect its contents. The grain looks more like rice than oats, uniform in their non-uniformity.

They look like they need a good soak.

So I cover the oats with water and let them soak overnight. In the morning, the oats look soft and velvety. I throw in a good bit of salt and a few raisins, turn up the stove, heat the oats to a good boil, then turn the heat down to a simmer and cook for a few minutes, adding a bit of water until the oats are nice and stodgy. I pour the finished product into my favorite bowl, top with sliced banana, cinnamon, and soy milk, and dig in to joy.

The oatmeal is creamy, yet textured, like oat risotto. No pesky husks like the ones I often find in my jumbo oats, which I still love, but the underdog may have taken its place as my staple breakfast.

Wikipedia tells me the coarse oats are a Scottish thing. They may not impress Samuel Johnson, but they rock my Sunday morning.

Messed up

Yesterday I witnessed the end of a police chase. Two cops nabbed a guy trying to rob the corner store right up the road from my flat. The criminal wasn't giving them an easy time. There was lots of struggling and one very loud scream. I found out later that one of the officers was stabbed in the processes.

Our neighborhood is the stomping ground of pregnant ladies and strollers, hipsters and yuppies, the kind of people who shop at Whole Foods and drink wine in the park on sunny days. Still, I probably heard the sound of someone getting stabbed yesterday. And earlier this year Tim heard someone get shot outside of our window. That's kind of messed up, ya know?

May 24, 2007

Vegan Campfire Chili

Vegan campfire chili

This was dinner on our first and second nights camping in Wales. I didn't really make the chili on a campfire, but I did eat it in a tent.

I meant to season this with cumin and chili powder, but what I thought was cumin was actually garam masala. The result is a delicious indian-mexican fusion surprise!

Vegan Campfire Chili

1 handful of TVP soaked in some water
1 can of kidney beans
1 can of chopped tomatoes
1 carrot, diced
1 celery, sliced
chili powder
cumin
salt

Combine everything, heat it up, enjoy on its own or pour it over a yummy starchy thing (pasta, rice, potato, etc).

May 17, 2007

Wel, dyma i chi ddefaid da!

I'm out for a long weekend of (probably wet) camping in Wales. Going to climb some mountains and have a campfire. Cya Tuesday! Iechyd da!

My business is thriving!

Despite an utter failure to market my warez, I've sold two tote bags on
Cafepress and one t-shirt on Spreadshirt. I'm touched and encouraged. Many thanks to sheribomb and my mystery shopper in London.

Now what should I do with my earnings? Save it maybe? To the Financial Independence Fund?

Bigger question: How will I know when I'm financially independent?


Whole wheat no knead bread

Whole Wheat No Knead Bread

Wholey wheat-bread, Batman! This latest batch of wholemeal no knead bread is freakin' awesome! The dough rose like the Roman empire, and the bread slices like a ninja! It’s moist, flavorful, and 100% whole wheat, baby. This is the stuff that dreams are made of!

Best Whole Wheat No Knead Loaf (yet)

Adapted from Chocolate & Zucchini's adaptation of Jim Lahey's recipe at The New York Times. Watch the video; it's worth it.

470g whole meal flour
13g salt
1/4 tsp yeast
350g water (plus a little more)
0ld dough [1]

Mix the flour, salt and yeast together in a stainless steel bowl. Add 350g of water and mix, adding more water a few drips at a time until the dough forms a moist, shaggy ball. How moist? The dough ball will slowly but visibly "settle" towards the bottom of the bowl.

Cover the bowl with plastic wrap and leave at room temperature for 24 hours.

After 24 hours, the dough should have risen significantly, filling the bowl like a luscious dough soup. If you tip the bowl a bit, the dough will ooze with gravity (the video has a good demo of this).

Give the counter top and your hands a generous sprinkle of flour. Turn the dough onto the counter. Pull the dough at either end to form a strip. Fold this strip into thirds (like a business letter). Give the dough a quarter turn and fold in thirds again.

We'll call these folds "seams". The dough is now sitting on the counter "seam side up".

Cover with plastic wrap and let stand for 15 minutes.

Generously coat the top and sides of the dough in corn meal, getting all the nooks and crannies.

Put a cotton towel in a bowl.

Pick up the dough and put it in the bowl seam side down.

Cover the top of the dough in corn meal. Rotate the bowl at a slight angle to make sure that the dough isn't sticking to the cotton. If it is, give the sticky bit some corn meal!

Cover the bowl with a cotton towel and wait impatiently for 2 hours.

At least 30 minutes before baking, turn on the oven to 230 C (450 F). Place a medium-sized pot with a lid in the oven [2].

When the 2 hours are up and the oven is preheated, remove the HOT pot from the oven, then remove its VERY HOT lid. Sprinkle corn meal at the bottom of the pot.

Remove the cotton blanket from the well-rested dough. Take the dough bowl, hanging on to the cotton towel the dough is sitting on, and swiftly turn the bowl upside down over the pot so that the dough falls into the pot seam side up. Don't be scared, just go for it! If the dough looks messy in the pot, give the HOT pot a little shake so the dough settles semi-uniformly. What the hell, sprinkle some more corn meal on the dough, and give the pot a little tilt to make sure the dough isn't sticking.

Put the pot into the oven. Bake for 40 minutes with the lid.

Remove the HOT lid and bake for another 5 minutes, but keep a close eye on the crust to make sure it doesn't burn. If it starts looking pretty dark, put the lid back on for the rest of the baking time.

Remove the pan from the oven. Turn the dough out on to a rack to cool for about 45 minutes before slicing.

[1] Furrow your brow as you may, but the use of "old dough" is a legitimate technique used by "real bakers"! The old dough is only a few days old, from a loaf I baked a few days prior. Here's the idea: reserve 1/4 cup of dough and put it in the fridge. The dough "develops" for a few days, kind of like a sourdough starter, and is then added to the next loaf of bread. I think it gave this latest loaf a nice flavor.

[2] Fancy bakers use cast-iron, but my stainless steel Ikea pot works just fine.


May 13, 2007

Six Grain Salute Oatmeal

6-Grain Porridge with Soymilk & Nanner

Happy Momma's Day! Last time I was home, my momma made a fruity six-grain oatmeal in her slow cooker. I don't have a slow cooker, so I whipped it up on the stove instead. It's a six grain salute to my momma! Moms rule!

Six Grain Salute Oatmeal

I used prunes, apricots and raisins for the fruit. Next time I think I'll sub all the millet for amaranth. I love the corn-tastic flavor of this ancient grain!

2 1/2 Tbs bulgur wheat, uncooked
2 1/2 Tbs brown rice, uncooked
2 Tbs amaranth, uncooked
2 Tbs millet, uncooked
2 Tbs cornmeal, uncooked
1/4 cup rolled oats
3/4 cup dried mixed fruit
1 1/2 tsp cinnamon
3 cups water
1 Tbs vanilla

Crockpot version:
Combine grains, dried fruit and cinnamon in crock pot. Mix well. Stir in water and vanilla. Cover and cook 6 to 8 hours on low setting. Stir before serving and add more water if desired. Serve hot, topped with brown sugar or drizzled with maple syrup.

Stovetop version:
Combine everything in a pot. Bring to a boil, then reduce heat. Cover and simmer for as long as you can wait (at least 45 minutes or until the grains are cooked). Stir before serving and add more water if desired. Serve hot, topped with banana and soymilk for a creamy, nourishing vegan breakfast of champions!

Dearth of sleeping places in Llandundo Junction


Llandudno Junction
Originally uploaded by brainstormer7.

Tim and I are going to north Wales on Thursday night. We'll get in at 10:30pm in Llundundo Junction, then pick up a rental car early the next morning. From there, we'll be camping and tramping around the serene hills of northern Wales.

But where to stay on Thursday night? Llandundo Junction is a waypoint between the resort communities of Llandundo and Conwy, where all the fancy bed and breakfasts are. But the Junction is without hotels of any kind.

So instead of sacrificing the time and money in an old person's idea of "paradise", we're staying at the only place in Llandundo with a room: The Old Station Hotel. It's more of a pub than a hotel, or so the interweb suggests (mrfalafel claims its "chav central", while Nge informs that its known locally as "The Killer").

The kind woman who handled my booking explained that the room has a private bath, but no shower.

Llandundo Junction or bust!

Stuffed Poblano Peppers with Ancho Chili Sauce

Stuffed Poblano with Chili Sauce and Refried Beans

Can you believe I spent £2.20 on 2 poblano peppers? That's about $4.40 in U.S. dollars - the HEB would never get away with that. But such is supply and demand. And I don't think many Londoners were stocking up on fresh poblanos this weekend, even if it was Cinco de Mayo. But I couldn't pass these up when I found them at Borough Market last Thursday. It's been ages since I had a stuffed poblano.

I made these up on the fly; the result blew both Tim's and my minds. The pepper is stuffed with a mixture of quinoa, tvp and corn, topped with a ranchero sauce adapted from Biker Billy's Freeway-O-Fire, then baked for about 40 minutes, until the sauce has reduced and the pepper just starts to blacken and blister.

We devoured these with some of Tim's refried beans and an episode of Deadwood. I think our Mexican cooking has only improved with the distance from Austin. Or maybe it's our tastes that have changed. Either way, these rock!

Stuffed Poblano Peppers with Chili Sauce

These can easily be made vegan by omitting the cheese. To obtain the richness of the cheese without the dairy, try adding toasted pine nuts to the stuffing, or garnishing with a few slices of avocado.

2 poblano peppers
1 batch of ancho chili sauce (see recipe below)
Quinoa, cooked
Textured Vegetable Protein (TVP), soaked in water with a bit of Braggs
Corn
Pinch of Cumin
Salt
Parsley, chopped
Cheese (optional)

Preheat the oven to 180 C / 350 F.

Cut a hole in the peppers by slicing a knife around the stem (as you'd cut open a pumpkin). Most of the seed will come off with the stem. Remove any seeds remaining in the pepper, and slice off the chunk of seeds on the stem. Reserve the stems; we're gonna use these to cap the peppers so that all of the stuffing doesn't fall out during the baking process.

Make the stuffing. I can't be more specific on the ingredients; it's a matter of taste anyway. Start off with equal parts of quinoa, TVP, and corn, then add the cumin, salt, parsley and cheese. Taste it along the way and add more stuff until its yummy. Don't be afraid to make extra; it can be added to the baking pan for a yummy side dish.

Make the chili sauce. (See below.)

Stuff your poblanos with the mix. Cap the poblanos with the reserved pepper stems.

Put everything in a casserole dish. Start off with a layer of sauce. If you have any extra stuffing, spread this on top. Then put the peppers on top of the stuffing. Pour the rest of the sauce over everything.

Bake away. It takes about 40 minutes. About halfway through, flip the peppers, and spoon some sauce over them. When its almost done, sprinkle a bit of cheese on top everything and leave in the oven until it's all melty and delicious. The peppers are done when they just start to blister. Most of the sauce reduces, leaving you with a thick tomato gravy.

Chili Ranchero Sauce

About the chilis: I used 3 dried pasilla chilis (thank you, Rachel), which made the sauce only mildly spicy. Biker Billy recommends 1 ancho chili for a real kick, but feel free to experiment. Chipotle could be teh bomb.

3 dried pasilla chilis, stemmed and seeded
1/8 cup boiling water
1 14-oz can of tomatoes, drained, juice reserved
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, diced
salt and pepper to taste

Rehydrate the peppers by placing them in a small bowl with the boiling water. Let cool to room temperature.

Puree the peppers in a blender or food processor with the soaking water and reserved tomato juice. Blitz until no large pieces of pepper remain.

Heat up the olive oil and saute the onion in a large pan. When onions are golden brown, add the ancho puree, garlic, salt, pepper and chopped tomatoes. Bring to a boil, reduce the heat to low, and simmer for 8 to 10 minutes, until the sauce just thickens.

For a smoother sauce, puree some or all of it in a blender.

Note: Tim takes better pictures of food then me. Bastard!
Tim woroks his superior photography skillz poblano-style

May 11, 2007

Nothing compares 2 Prince in London this August

prince460.jpg.jpeg

Prince is not only playing 21 gigs in London this summer, but he's also giving away a free copy of his new album (unavailable in stores) with the £31.21 cost of the ticket. What does he have to say about it?

I don't have to be in the speculative business of the record industry.

Sock it to em'.

I've never queued for concert tickets before, but this morning I was on ticketmaster's website as soon as they went on sale. The whole ticket thing must be a scam, because they were all sold out. But before my heart completely sank, I reloaded the page and a few more dates went on sale, and I scored some seats to the August 17 show. Now I feel like a sexy m.f.

I like what the Guardian blog has to say:

As a live performer, Prince is still so popular, it's as if the 80s never ended. His 2004 American tour was the biggest-grossing of that year, and a half-time performance at this year's Superbowl was acclaimed as one of the best in the event's history. Drilled as rigorously as a military band, his backing group is the tightest in the business, and Prince is the strutting popinjay frontman with a bagful of classic songs at his disposal. No wonder he feels confident about playing 21 nights in London. And if the audience enjoys the new album, that's just a bonus.

May 09, 2007

Free the books, they want to be read!

Having a lot of stuff never makes me feel free, the way it’s supposed to. Instead it makes me feel trapped, weighed down, stuck, old. Less stuff, less space needed in my head and in my home. Freedom.

No Impact Man is purging his apartment of books. We've been doing the same at Casa del Monica y Tim*.

Here's the rule: if we acquire a new book, we give an old book away. Everyone wins! The used bookstore gains stock, a reader gains a book, the book gains a new life, and we have less stuff (particularly, less heavy stuff to make moving a nightmare).

A few books stay: cookbooks, reference books, travel books, and Dover's Complex Variables (sentimental attachment is one tough kachori to crack).

* I'm learning Espanol during my lunch hour!

May 07, 2007

Which would you rather drink?

Which would you rather drink?

Grove Farm Jersey Milk is the first raw milk I've ever tasted. It's unbelievable, in a delicious sort of way, and their labeling is just as good. Every week it changes to provide an update on their cows at the farm. This week's label revealed that Remembrence, Prima, and Ellerdine all calved in succession. Bring on the milk!

Grove Fram Jersey RAW Drinking Milk!

It makes me wonder why I bother with the Alpro soymilk, who's label doesn't exactly make for pleasant breakfast reading.

Salmon and Watercress Sauce: goes great with cereal and coffee

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5 good reasons to quit the gym (plus 8 more reasons to stick with it)


5 reasons to quit the gym

1. Gym memberships are really expensive

A recent study in the American Economic Review (appropriately titled Paying Not To Go to the Gym) found that, given a choice of contracts, most gym users will pick a monthly contract over a yearly or per-use contract. Over a year, paying $71 per month on average, users only went to the gym about 4.7 times per month. That's $15 per visit, and $852 per year! You could buy a really sweet bike with $852, which would last longer and be far more rewarding.

2. The gym requires exercise

By definition, exercise is an activity that requires physical or mental exertion. The term implies strenuous effort, like paying attention to a boring lecture or solving a difficult math problem. In effect, physical fitness is no longer a fundamental right of existence, but something we have to earn by performing repetitive tasks that we don't enjoy very much. Instead of exercise, wouldn't it be better to simply be active in our every day life? Life is full of boring obligations like lectures and tax forms; physical fitness shouldn't be among them.

3. The gym woos us into a lifetime of gym dependence!

Binding contracts aside, as an effect of the above, the gym fools us into believing we need it in order to stay fit. Thus begins a hideous cycle where it's okay to drive the car half a mile to pick up a gallon or milk, or stay glued to our seats in front of a computer 8 hours a day - we can simply make up for inactivity (not to mention the ills of the food industry) at the gym.

It seems a pity to spend the day engaged in sub-par activities, only to have to make up for it with another sub-par activity. The gym is an easy way out, so we stop challenging ourself to be active in other ways. It's a strange paradox: has the gym actually made us lazier?

4. The gym distorts our fitness goals

"Summer shape up"; "Get yourself a beach bum"; "Get huge".

The gym offers two extremes, get big or get small, then reminds us that we're not big or small enough. So we exercise with the aim of burning more calories or lifting more weight. Spend a few minutes in the weight room and you'll inevitably see people sacrifice form (and their back) in order to lift more pounds than they can correctly manage.

When progress is measured in numbers, it's easy to forget the the point. We desire fitness in order to feel confident and comfortable in our own skin. But instead of confidence, the gym sends the message that we are not bootylicious. Through that negative feedback, we forget our goals. Remove goals and you remove the challenge, and suddenly, the gym just goto a whole lot worse.

5. The gym burns "empty" calories.

One of the most dominant features Fitness First is a row of TVs facing the cardio machines. Here's a typical line-up: "Pimp My Ride", "My Super Sweet 16", music videos, Sky News, and sports.

With the possible exception of sports, the television is predominantly crap. But people watch it! Grown-ups, bankers, educated types, watch "Celebrity Big Brother"! Sure, you're burning calories, but what are you gaining?

I tried podcasts as a way around the television. But even though i couldn't hear the TV, I was still bombarded by distracting images of people and things I don't care about. Sometimes I tried reading, which only worked if the book's binding allowed it to stay open on its own. Then I realized: wouldn't it be nicer to just read on the couch with a cup of tea and a comfy blanket then go for a long walk in the park? Why take two otherwise good things (reading and activity) and make them less good by putting them together?

Fitness needn't be as 1-dimensional as burning calories. Why not pair physical activity with some mental motion? If I go for a walk, I can listen to a podcast (or brainstorm reasons why the gym sucks) with only the trees and puppies and turtles to distract me*.

Admittedly, not every gym-goer is a zombie on a treadmill. So I give you

A few good reasons stick with the gym

  • You have a gym buddy
  • You like to swim and your gym has a pool
  • You use your gym's group exercise courses (yoga, pilates, etc)
  • You live in a shitty climate
  • You're new to exercise and require the help of a personal trainer
  • You're training for something cool (marathon, triathalon, iron man, spam toss)
  • Weight lifting is your thing
  • Your work doesn't have a shower


* Admittedly, a walk in London involves the added distraction of dog poop. I maintain that the crap on TV is much harder to get off of shoes.

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May 06, 2007

Vegan Wiki

I'm not vegan, but I often think I'd like to be. Strangely, I'm not sure why. The lack of science-backed information on the subject doesn't help.

Joi Ito directs me to vegan.wiki.com, a wiki that could be a resource of the information I so crave. The site is looking a bit empty at the moment, but I look forward to watching (and helping) it grow.

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3 good reasons why I might be a little hungover this morning

Budvar Czeck lager: One of several good reasons I might be a little hungover this morning

1995 Edicion Unica Cabernet Sauvignon: One of several good reasons I might be a little hungover this morning

2005 Garnacha: One of several good reasons I might be a little hungover this morning

And one good reason I'm not as bad as I could have been:

One good reason I'm not as hungover as I could have been

May 05, 2007

Lunch break: Brick Lane

Candy shop in Brick Lane Originally uploaded by Julen.

The guy who sits at the desk opposite mine is Indian and invited me on a lunchtime trip to a sweet shop on Brick Lane (Brick Lane is London's infamous stretch of Indian restaurants on the east side - reprezent).

I'm not big on sweets, but I do enjoy the odd gulab jamun every once in a while. And I like the idea of going to Brick Lane with an actual Indian person, someone who might be able to sort the few gems from what a street full of disappointingly average Indian restaurants.

We hit up Alauddin Sweetmeat (72 Brick Lane E1 6RL) where my friend picked up a tub of gulabs for his wife. We were both disappointed that the shop was out of what we came for: Rasgulla, a dessert made of unripened cheese, formed into balls, then boiled in a light sugar syrup.

So we hit up two more shops in search of the cheese: Ambala Sweet Centre (55 Brick Lane E1 6PU) and its next-door neighbor (wish I could remember the name). No Rasgulla, but we did find some savory fried-up goodies: samosas, onion-potato bhajis, and kachori. The latter two were new foods to me.

I loved the kachori - a dhal and pea-based mush enclosed in a dry hard shell. Delicious. Better than a samosa, if you can believe that. The bhajis were very much like pakoras, flavored with a spice I couldn't identify but found quite pleasing.

All that was missing was tamarind chutney. C'est la vie.

We found a couple of sweets at Amballa, one of which was entirely too sweet for me to eat more than a bite of. The other was a cheese-like blob covered in coconut. Very good.

I will end by stating the obvious: The indians are really good at frying things.

The end.

Green pea kachori recipe, with pictures and all!
How to make a damn fine onion bhaji
Rasgula recipe

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May 01, 2007

Latest t-shirt design: I Heart Earth

It seems I like designing t-shirts more than actually selling them. It's a good thing I have a job!

Available on Cafe Press for $19.99!

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