New Sorbet Flavor Combinations.
Blood Orange, Champagne, Thimbleberry: in pastry cups
---------------------------
Asian Pear, Pink Lady Apples, Port: in a braised black plum halves.
---------------------------
Dark Chocolate, nectarine gratings, Cheyennes pepper: in white dish with mint leaf.
---------------------------
Star fruit, Red Globe grapes, Gooseberry, rum: in a cobalt dish.
---------------------------
I constantly am swirling with thoughts, and combinations, and presentations.
Knowing how each of items tastes,
Knowing each of the items chemical compositions, texture makeup, and flavor dynamics.
I want to see if I can create a VERY unique sorbet.
Testing, thinking, processing. (any given order).
If I could only make the PERFECT sorbet.
Thursday, May 15, 2008
Saturday, April 5, 2008
Being Deaf In the Kitchen.
This is one of the most hardest occupations today.
The stress level is high,
the orders are flying around like verbal confetti,
the staff members are running around like they were beheaded chickens.
the pressure to get the food to the tables is immense.
With the new level of expectation in food today,
it is even rougher, because people want what they pay for.
With this kind of situation, verbal communication is a paramount.
However, given the fact that I am "Legally" Deaf.
There are many other ways to work around it.
One of the truest forms of communications is eye contact, Simple eye contact can often times relay what the other party is trying to convey.
In my case, I have to be 100% alert all the time in the kitchen. Hence one of the reasons when I come home at night time, I like to be in a quiet environment. And Usually fall asleep for an hour or two in a hot tub.
I am 91% deaf. I still have some residual hearing, which permits me to get along in the kitchen. However it does create complications often times when the situation is hectic. And I rely more on visual cues, than verbal relaying.
When you work with a tight nit group of people, and everyone knows their position and requirements, it is easy to create a gesture system. Much like sign language but quicker.
For an example we have 35 items on the menu which I am responsible for. Sautee is my expertise. The Chef gives me nudge, signals me the number, and how he wants it. Open hand down means done, closed fist means, medium, open hand up means raw.
I could go on all afternoon with what it is like to be deaf in the kitchen.
But my point is, that it isn't a disability, its merely an obstacle.
Not everyone in the professional fields of your choosing is completely with out care. Everyone wants everyone to succeed. Because otherwise, the working class is stuck paying for the welfare class.
So if you have a dream, and you are unable to pursue your dream because of a perceived complication due to your physical or mental limitations. Go see your local Department of Rehabilitation Counselor tomorrow, and tell them what you want to do.
Most of the counselours out there are excellent at their job, some just don't care. But if you do your part, the rest will come into play.
The stress level is high,
the orders are flying around like verbal confetti,
the staff members are running around like they were beheaded chickens.
the pressure to get the food to the tables is immense.
With the new level of expectation in food today,
it is even rougher, because people want what they pay for.
With this kind of situation, verbal communication is a paramount.
However, given the fact that I am "Legally" Deaf.
There are many other ways to work around it.
One of the truest forms of communications is eye contact, Simple eye contact can often times relay what the other party is trying to convey.
In my case, I have to be 100% alert all the time in the kitchen. Hence one of the reasons when I come home at night time, I like to be in a quiet environment. And Usually fall asleep for an hour or two in a hot tub.
I am 91% deaf. I still have some residual hearing, which permits me to get along in the kitchen. However it does create complications often times when the situation is hectic. And I rely more on visual cues, than verbal relaying.
When you work with a tight nit group of people, and everyone knows their position and requirements, it is easy to create a gesture system. Much like sign language but quicker.
For an example we have 35 items on the menu which I am responsible for. Sautee is my expertise. The Chef gives me nudge, signals me the number, and how he wants it. Open hand down means done, closed fist means, medium, open hand up means raw.
I could go on all afternoon with what it is like to be deaf in the kitchen.
But my point is, that it isn't a disability, its merely an obstacle.
Not everyone in the professional fields of your choosing is completely with out care. Everyone wants everyone to succeed. Because otherwise, the working class is stuck paying for the welfare class.
So if you have a dream, and you are unable to pursue your dream because of a perceived complication due to your physical or mental limitations. Go see your local Department of Rehabilitation Counselor tomorrow, and tell them what you want to do.
Most of the counselours out there are excellent at their job, some just don't care. But if you do your part, the rest will come into play.
Asparagus & Parmesian Ravioli in Consume
Again, not one of me creations, However, I did change a few things.
This is basically an Italian version of WonTon soup.
Pasta dough
1 pound asparagus, trimmed
5 cups rich chicken stock
1 (3-inch) rind from a wedge of Parmigiano-Reggiano
1 Turkish or 1/2 California bay leaf
1/4 cup grated Parmigiano-Reggiano
1/4 cup mascarpone
1/4 cup fine dry bread crumbs
1 teaspoon grated lemon zest
Equipment: a pasta machine
Make broth and filling while dough stands:
Cut off asparagus tips, then halve each tip lengthwise and reserve.
Bring stock, cheese rind, and bay leaf to a simmer in a medium saucepan, then add asparagus stems and cook, uncovered, until stems are just tender, 5 to 6 minutes. Transfer stems to paper towels and cool slightly. Reserve broth.
Purée asparagus stems in a food processor with grated parmesan, mascarpone, bread crumbs, zest, and 1/2 teaspoon each of salt and pepper.
Make Ravioli:
Cut dough into 4 equal pieces. Cover 3 pieces with plastic wrap, then pat out remaining piece into a flat rectangle and generously dust with flour.
Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
Put pasta sheet on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 6 rounded teaspoon-size mounds of filling 10 inches apart in a row down center of right half of sheet. Brush pasta around mounds of filling lightly with water, then lift left half of sheet and drape over mounds.
Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2-inch squares. Line a large shallow baking pan with a lightly floured kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling, transferring to lined pan.
Cook ravioli and Asparagus tips:
Bring a pasta pot of salted water (2 tablespoons salt for 6 quarts water) to a boil over high heat, then reduce heat to a gentle boil.
Bring reserved broth to a simmer, then simmer asparagus tips, uncovered, until tender, 2 to 3 minutes. Season broth with salt, then divide broth and asparagus tips among 6 shallow bowls, discarding cheese rind and bay leaf.
Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to bowls with broth. Repeat with remaining ravioli.
Cooks' note: Filling and broth, without asparagus tips, can be made 1 day ahead. Chill separately, uncovered, until cool, then covered.
seared duck breasts with red-wine sauce and candied kumquats
Once again This isn't my recipe,
However I did make it, And I am glad to add it to my recipe book.
Make first and set aside
===============================
Candied Kumquats
These are also great tossed into a salad of bitter greens, over a scoop of vanilla ice cream, or as a garnish for crème caramel or panna cotta.
Servings: Makes about 1/2 cup.
1 cup water
1/2 cup sugar
4 ounces kumquats (about 14), each cut crosswise into 4 slices, seeded
Bring water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Add kumquat slices. Reduce heat to medium and simmer until kumquats become translucent and tender, stirring occasionally, about 15 minutes. Cool. Do ahead Candied kumquats can be made 3 days ahead. Cover and chill.
=============================================================
2 1/4 cups fruity red wine, such as Beaujolais
3/4 cup chopped shallots (about 3 large)
4 1/2 tablespoons balsamic vinegar
22 whole black peppercorns, crushed
12 coriander seeds, crushed
1 cup plus 2 tablespoons fresh orange juice
3 cups low-salt chicken broth
3 (1-pound) Muscovy duck breast halves with skin
Additional crushed whole black peppercorns
Combine Beaujolais, chopped shallots, balsamic vinegar, crushed peppercorns, and crushed coriander seeds in medium saucepan. Boil until reduced to 1 1/2 cups, about 12 minutes. Add orange juice and boil 5 minutes. Add chicken broth and boil until reduced to 3 cups, about 15 minutes. Strain. Do ahead Sauce can be made 2 days ahead. Cover and chill.
Preheat oven to 250°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium skillet over medium-high heat. Place 2 duck breasts, skin side down, in large skillet and remaining duck breast in medium skillet. Cook until skin is brown and crisp, about 8 minutes. Turn; cook until brown and thermometer inserted into center registers 130°F for medium-rare, about 6 minutes. Transfer to rimmed baking sheet and place in oven to keep warm.
Drain kumquats, reserving syrup. Pour off fat from skillets, reserving 2 tablespoons fat in large skillet for sauce. Heat large skillet with fat over medium-high heat. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes.
Slice duck breasts crosswise into 1/2-inch-thick slices. Divide duck breast slices among 6 plates. Drizzle duck with red wine sauce, garnish with candied kumquats, sprinkle with crushed peppercorns, and serve.
Au Sec
[AW-SEHK]
Dry Wine (french word) The process of reduction using wines, champagnes particularly in white sauces, and butter sauces.
Roasted Asparagus Bisque
(This is not my recipe)
But I did take it, make it, and WOW.
This is surprising delicions.
(however I made it twice)
The second time I made it for myself on the fly, and it can be a disaster if it isn't cooked right.
5
pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
But I did take it, make it, and WOW.
This is surprising delicions.
(however I made it twice)
The second time I made it for myself on the fly, and it can be a disaster if it isn't cooked right.
5
pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)4 cups chopped leeks (white and pale green parts only; about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon peel
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper. Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally, about 45 minutes; cool on sheets.
Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch. Warm soup over medium heat, thinning with more broth by 1/2 cupfuls, if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm before continuing.
Mix parsley, lemon peel, tarragon, and garlic in small bowl for gremolata.
Ladle soup into bowls. Sprinkle with gremolata and serve.
Friday, March 14, 2008
My life.
My life seriously lacks a certain je ne sais quoi. I am a man with little to offer, and no goals in life.
Friday, March 7, 2008
My Hand at Photography.
Ever since I was young, I wanted to show people how I see the world through my eyes.
The colors I see are totally different than that of "Regular people" Just because my eyes are slightly more sensitive to light than most.
Colours are in fact more vibrant to me, as I know this because I have tested this out with my friends and family. It is almost as if the elements of colour were neon like, so when I see a collage of colours meshed together I try to capture that moment. Exactly how I see it. Hence the photo below. "Serene Portage"
A shot of the portage in the fall, in the town where I live.
The next photo is a trick I learned from a friend of mine, its called a pinhole gap box. It is a tricky procedure to do, because of the specific location of the pin hole and the lens, and using a tripod. But this is the result of what I am talking about, in the intensity of colours that I see.
Photography to me is a mirror of emotional expression for the most part. Though colours are only an element of expression, it is the over all them of the picture. To relay the feeling of which I am trying to capture.
For example the next photo is an intense scene of colours. The emotion I was trying to convey is that of awe, how simple scene for a moment in our lives can have immense effects on our moods.
I do not use any kind of graphical editor on my photos other than cropping. It destroys the essence of the picture so it is senseless to mess with the actual integerity of the photo itself.
When I look back on my photos I often wonder why the simple moments of time fade away so easily, Sometimes I ask myself if I took these pictures at time.
Now I will merely show you a copy of a few other photos I have taken over the years.
A picture of Sunset Lake in Iron Mountain Michigan.
Driving by it with Janae and WOW what a scene. Followed by a scene of Brok Mountain Scenic over look in Copper Harbor, along with my pup, Dusty when she was 1 year old. Along side another Picture of the Maple forest which is a big time farm for maple syrup up here in these parts.
The colors I see are totally different than that of "Regular people" Just because my eyes are slightly more sensitive to light than most.
Colours are in fact more vibrant to me, as I know this because I have tested this out with my friends and family. It is almost as if the elements of colour were neon like, so when I see a collage of colours meshed together I try to capture that moment. Exactly how I see it. Hence the photo below. "Serene Portage"
A shot of the portage in the fall, in the town where I live.
The next photo is a trick I learned from a friend of mine, its called a pinhole gap box. It is a tricky procedure to do, because of the specific location of the pin hole and the lens, and using a tripod. But this is the result of what I am talking about, in the intensity of colours that I see.
Photography to me is a mirror of emotional expression for the most part. Though colours are only an element of expression, it is the over all them of the picture. To relay the feeling of which I am trying to capture.
For example the next photo is an intense scene of colours. The emotion I was trying to convey is that of awe, how simple scene for a moment in our lives can have immense effects on our moods.
I do not use any kind of graphical editor on my photos other than cropping. It destroys the essence of the picture so it is senseless to mess with the actual integerity of the photo itself.
When I look back on my photos I often wonder why the simple moments of time fade away so easily, Sometimes I ask myself if I took these pictures at time.
Now I will merely show you a copy of a few other photos I have taken over the years.
A picture of Sunset Lake in Iron Mountain Michigan.
Driving by it with Janae and WOW what a scene. Followed by a scene of Brok Mountain Scenic over look in Copper Harbor, along with my pup, Dusty when she was 1 year old. Along side another Picture of the Maple forest which is a big time farm for maple syrup up here in these parts.
Friday, February 29, 2008
Cooperate Responsibilities.
First off, I am going to apologize for this post. It is VERY SPORATIC, because it is such a huge topic to post in such a short post. So I am taking Topic Headlines and mashing them together.
On of my biggest pet peeves, the very idea of violating it causes me to have nose bleeds.
Cooperate Responsibilities.
To start this entry, I'm going to post about my philosophy and stand points on the subject, than I am going to point out what is irritating me, than I am going to show by examples of what precisely is my irritation, than I am going to suggest ways to improve the matter.
My father owned his business for 34 years, and he was a self made man. He had an integerity that was lost by his competitors and employees over the decades, a set of values he possesses that no longer seems to exist in todays work force.
What I mean is this is a man who was punctual, fair, understanding, compassionate, stern, and generous.
Now I do not claim to know his personal philosophies, I will state that what I seen in him over the years was proof enough.
"Treat your fellow workers, your employees, your co-workers, and competitors with respect, and you will earn the right to be a respected individual in the working community, one that can make demands, and expect with out acting upon the work to be done."
My father paid his employees 11.3% above average pay grade of all his competitors, he gave bigger bonus packages to his employees, he had medical insurance that burned a hole in his pocket, but he felt that if his men and their families were healthy, than they are fit to work for him faster, longer, and happier. He was a man that invested in his business, he put just as much into it as he got out of it.
When he retired the goverment fucked him in the ass with all the tax laws and compensation balogne. But him being a shrewd man, he beat the system, and is working even harder now than when he was a full time worker. He is living happily with his wife.
Basically I used my father to point out my philosophy. "You only get what you put into" and "Tomorrow is another day, yesterday was your way of pay, Whats your paycheck today?"
In the past 2 decades I have watched companies come and go, and some that created catastophies and fuck ups beyond repair.
This list goes on longer than I have the energy or ability to take notice in. But since these are the MAJOR issues in a capitalist society, Lets take a look at them a little closer.
All the companies hide behind a simple fact "The American Society Demands Their Products" so they get away with a lot and I DO MEAN ALOT of horseshit.
An your saying who the fuck cares eh? Well lets just say this... MAYBE YOU SHOULD CARE!!! yes you the very asshole who is slamming this post. The one who took the time to read this far.
Did you know that most of the clothes that Americans wear today come from countries and states where employees get less than a McDonalds Employee? This goes for a lot of other products.
Lets take Ms Pristine twat that is a Macy's rep now. I can't say her name or it will be slander but the implications alone should automatically place the image I am conveying. YES she did third world country exploiting, oh hell even Jane Fonda did it a while back too. Many companies do it to make a buck.
These companies state it brings stability to the third world countries, but these third world countries are so happy just to see money flowing through their lands that they are oblivious to the fact that they really are slave to the big machine.
Or you have government conspiracies covering up cooperate fronting. IE Amoco, Shell, Marathon oil companies who have deep pockets and are willing to keep the black blood flowing through American veins.
I could go on and on to fill a war and peace novel for everything that I personally find wrong with society in general.
A lot of people have told me to my face when I start a philosophical debate on the matter, My subject isnt defined, it isnt educated, it isnt supported... I tell them, just take a look at the news, Just take a look at joe smith in the hospital dying of some cancer caused by drugs he took for some other problem. I do not need to prove anything, I merely use what is already there.
How ever I do research what I am talking about.
A lot of people have said to me that I shouldnt worry about things that dont concern me, I shouldnt stick my nose in where it dont belong, to look the other way. All I have to say is FUCK YOU ASSHOLES.
Everything that you do eventually comes around on me, and back on you. Take Exxon Oil spill a few years back, I am pretty sure the amount of oil that polluted the ocean and suffocated all those animals, was enough to fuel enough homes for a few years or a couple thousand cars for a couple months. It comes back upon me by raised costs, higher taxes because the goverment and fema are involved.
I am ranting people, because I WANT FUCKING BULLSHIT TO STOP.. But I am just one voice. But I am yelling at the top of my lungs, I am writing in the most obnoxious color, I am running around nude in a fat mans body screaming SAVE THE WORLD.
Just to get attention.
Seriously sit back, and think. The almighty buck that you earned today, is it worth the health and future of your children? Can you honestly face your maker and say you did the right thing when it came time to make the decision?
People are afraid to stand up for themselves because they have a family to feed, so the encourage these giant monstrous companies to continue in their routine Cooperate Irresponsibilities. And in the end their children are dying of diseases, and other related virals because they are not around to watch their own kids because the american machine is demanding all their time away from raising their kids properly.
IT STARTS WITH ONE VOICE...
"STOP"
IT CONTINUES WITH MANY VOICES...
"WAKE UP"
IT CHANGES THE WORLD WHEN ALL VOICES UNITE
"LETS MAKE BASE RULES OF WORK"
Take a look at what Jimmy Hoffa did for the working man, take a look at what the original US Goverment did with CCC.
I am not saying everyone should be the same, I am not saying everyone should be subjected to the same as the other. I am saying, The ones who are well off should have the responsibility making sure the very people who work for them, who work with them, who purchase from them are safe, and happy, and content.
because when you build faith in a customer you have a soul that is bought for life. You fuck the customer once, hes gone. He aint never coming back, and so many people have been fucked hard core.
Take Enron for example. OMG... there was a clusterfuck situation if any. Poor people who got screwed.
They should make a new federal law that prevents people from starting up a business unless they have specific character markups. So what if society becomes like a Gattica, at least the people who careless, unwilling, and lack integerity arent going to ruin millions of lives over simple greed, or carelessness.
(will continue this tomorrow.. I am tired)
On of my biggest pet peeves, the very idea of violating it causes me to have nose bleeds.
Cooperate Responsibilities.
To start this entry, I'm going to post about my philosophy and stand points on the subject, than I am going to point out what is irritating me, than I am going to show by examples of what precisely is my irritation, than I am going to suggest ways to improve the matter.
My father owned his business for 34 years, and he was a self made man. He had an integerity that was lost by his competitors and employees over the decades, a set of values he possesses that no longer seems to exist in todays work force.
What I mean is this is a man who was punctual, fair, understanding, compassionate, stern, and generous.
Now I do not claim to know his personal philosophies, I will state that what I seen in him over the years was proof enough.
"Treat your fellow workers, your employees, your co-workers, and competitors with respect, and you will earn the right to be a respected individual in the working community, one that can make demands, and expect with out acting upon the work to be done."
My father paid his employees 11.3% above average pay grade of all his competitors, he gave bigger bonus packages to his employees, he had medical insurance that burned a hole in his pocket, but he felt that if his men and their families were healthy, than they are fit to work for him faster, longer, and happier. He was a man that invested in his business, he put just as much into it as he got out of it.
When he retired the goverment fucked him in the ass with all the tax laws and compensation balogne. But him being a shrewd man, he beat the system, and is working even harder now than when he was a full time worker. He is living happily with his wife.
Basically I used my father to point out my philosophy. "You only get what you put into" and "Tomorrow is another day, yesterday was your way of pay, Whats your paycheck today?"
In the past 2 decades I have watched companies come and go, and some that created catastophies and fuck ups beyond repair.
- Infomercials (feeding off the ignorant and oblivious and desperate members of society)
- Evangelists (shouting out praise of sanctimonious bullshit if you donate 5 dollars, and get a pamphlet stating how your a sinner and an idiot for not following Jesus)
- Hospitals, Doctors (who are in bed with pharmaceutical companies to keep you sick from long term exposures to foreign substances,)
- Pharmaceuticals (destroying everything on this planet in the name of the ALMIGHTY CURE, only to make a buck on a half ass experimented drug they pushed through the FDA)
- Oil Companies (exploiting the need rather than fixing the problem in an expedient manner)
- Department Stores (taking in supporters of third world slave labor companies)
This list goes on longer than I have the energy or ability to take notice in. But since these are the MAJOR issues in a capitalist society, Lets take a look at them a little closer.
All the companies hide behind a simple fact "The American Society Demands Their Products" so they get away with a lot and I DO MEAN ALOT of horseshit.
An your saying who the fuck cares eh? Well lets just say this... MAYBE YOU SHOULD CARE!!! yes you the very asshole who is slamming this post. The one who took the time to read this far.
Did you know that most of the clothes that Americans wear today come from countries and states where employees get less than a McDonalds Employee? This goes for a lot of other products.
Lets take Ms Pristine twat that is a Macy's rep now. I can't say her name or it will be slander but the implications alone should automatically place the image I am conveying. YES she did third world country exploiting, oh hell even Jane Fonda did it a while back too. Many companies do it to make a buck.
These companies state it brings stability to the third world countries, but these third world countries are so happy just to see money flowing through their lands that they are oblivious to the fact that they really are slave to the big machine.
Or you have government conspiracies covering up cooperate fronting. IE Amoco, Shell, Marathon oil companies who have deep pockets and are willing to keep the black blood flowing through American veins.
I could go on and on to fill a war and peace novel for everything that I personally find wrong with society in general.
A lot of people have told me to my face when I start a philosophical debate on the matter, My subject isnt defined, it isnt educated, it isnt supported... I tell them, just take a look at the news, Just take a look at joe smith in the hospital dying of some cancer caused by drugs he took for some other problem. I do not need to prove anything, I merely use what is already there.
How ever I do research what I am talking about.
A lot of people have said to me that I shouldnt worry about things that dont concern me, I shouldnt stick my nose in where it dont belong, to look the other way. All I have to say is FUCK YOU ASSHOLES.
Everything that you do eventually comes around on me, and back on you. Take Exxon Oil spill a few years back, I am pretty sure the amount of oil that polluted the ocean and suffocated all those animals, was enough to fuel enough homes for a few years or a couple thousand cars for a couple months. It comes back upon me by raised costs, higher taxes because the goverment and fema are involved.
I am ranting people, because I WANT FUCKING BULLSHIT TO STOP.. But I am just one voice. But I am yelling at the top of my lungs, I am writing in the most obnoxious color, I am running around nude in a fat mans body screaming SAVE THE WORLD.
Just to get attention.
Seriously sit back, and think. The almighty buck that you earned today, is it worth the health and future of your children? Can you honestly face your maker and say you did the right thing when it came time to make the decision?
People are afraid to stand up for themselves because they have a family to feed, so the encourage these giant monstrous companies to continue in their routine Cooperate Irresponsibilities. And in the end their children are dying of diseases, and other related virals because they are not around to watch their own kids because the american machine is demanding all their time away from raising their kids properly.
IT STARTS WITH ONE VOICE...
"STOP"
IT CONTINUES WITH MANY VOICES...
"WAKE UP"
IT CHANGES THE WORLD WHEN ALL VOICES UNITE
"LETS MAKE BASE RULES OF WORK"
Take a look at what Jimmy Hoffa did for the working man, take a look at what the original US Goverment did with CCC.
I am not saying everyone should be the same, I am not saying everyone should be subjected to the same as the other. I am saying, The ones who are well off should have the responsibility making sure the very people who work for them, who work with them, who purchase from them are safe, and happy, and content.
because when you build faith in a customer you have a soul that is bought for life. You fuck the customer once, hes gone. He aint never coming back, and so many people have been fucked hard core.
Take Enron for example. OMG... there was a clusterfuck situation if any. Poor people who got screwed.
They should make a new federal law that prevents people from starting up a business unless they have specific character markups. So what if society becomes like a Gattica, at least the people who careless, unwilling, and lack integerity arent going to ruin millions of lives over simple greed, or carelessness.
(will continue this tomorrow.. I am tired)
Thursday, February 28, 2008
The Perfect Scone
I have been working for months on creating the perfect scone.
Since it is one of my most favorite compliments to a nice triple shot dark chocolate mocha.
December:
The winter hours are long and boring, and being alone in a house alot gives me more reason to experiement with new types of cooking and bakery methods.
My latest venture is seeking the perfect scone recipe.
Basically every scone recipe consists of 7 basic ingredients. Which makes it ever so easy to make.
Flour, Sugar, Salt, Baking Powder, Shortening or Butter, Eggs, Milk.
Now. The trick of the scone is mastering the proper recipe proportions.
Since I do not use measurement, and I do everything by weight, I would suggest you do the same if you are going to try to use my recipes.
Attempt 1.
Now I went to make the first batch which is the standard recipe from the LCB school i went to.
Bread Flour 1#8oz
Pastry Flour 1#8oz
Sugar 6oz
Salt .5oz
Baking Powser 3oz
____________________________
Shortening 1#3oz
____________________________
Eggs 7oz
Milk 1#5oz
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Folded in Ing. 1#8oz (cranberry pine nuts)
The scone came out as expected, perfect in texture and consistancy, but the taste was bland and the only good part was the folded in ingredients. **note to self. CUT THE RECIPE IN HALF
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Attempt 2
Bread Flour 12oz
Pastry Flour 12oz
Sugar 3oz
Salt .25oz
Baking Powser 1.5oz
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Shortening 9.25oz
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Eggs 3.5oz
Milk 10.5oz
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Folded in Ing. 1#8oz (Apples, Walnuts, **cinnomon layered folloed by Disco Sugar on top)
I made this batch and it came out perfect, but it still lacked flavor, the best part of it was the apple and cinnomon flavored F.I.I.
Yet I am still not satisfied with this batch.
Attempt 3
Bread Flour 1#2oz
Pastry Flour 7oz
Sugar 3.5oz
Salt .2oz
Baking Powser 1oz
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Shortening 10.25oz
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Eggs 4.5oz
Milk 10.5oz
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Folded in Ing. 1#8oz (Apples, Cranberry, pine nuts)
OMG THIS WAS EFFING DISGUSTING.. The pine nuts went bad now it tasted like pinesol, sadly enough I actually know how it tastes.
Attempt 5
Bread Flour 1#2oz
Pastry Flour 7oz
Sugar 3oz
Salt .25oz
Baking Powser .75oz
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Shortening 9.25oz
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Eggs 3.5oz
Milk 9.5oz
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Folded in Ing. 1#8oz (White Chocolate Chips, Chocolate Chips, Walnuts)
OH wow. the flavor was awesome, but the texture felt like a three day old cake. NOT WHAT IM LOOKING FOR...
Attempt 6
Bread Flour 24oz
Sugar 5.25oz
Salt .75oz
Baking Powser 1.8oz
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Shortening 9.25oz
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Eggs 5oz
Milk 9.5oz
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Folded in Ing. 1#8oz (Ghiraldi Chocolate Chips)
(OMG... BINGO) --->(nutritional label will be added in shortly along with final product photo.)
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