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A new con, with an interestingly geeky backer: Woz introduces the Silicon Valley Comic Con, March 18-20, in the bowels of San Jose.

With Y'allqaeda safely out of the Malheur National Wildlife Refuge, the task of cleaning up after them begins. The Oregon Natural Desert Association is soliciting for volunteers, or donations to the Friends of Malheur National Wildlife Refuge.

Oh, this is wonderful.. I was curious to see if the Judge Minty team were making a sequel, and it seems not, with their energies directed instead at another long-time 2000AD (okay, originally Starlord) series: Strontium Dog. =:D

Some new details have emerged regarding 2017's new Star Trek series: "The creative plan is for the series to introduce new characters and civilizations, existing outside of the mythology charted by previous series and the current movie franchises." Fascinatingly, the showrunner will be Bryan Fuller, who gave us Pushing Daisies and Dead Like Me, and is also in charge of the forthcoming adaptation of Neil Gaiman's American Gods. Could be fun!

Tell me about your spice rack. ^_^ What wonders does it hold? Here, I maintain a reasonable mix of herbs, spices, and blends. Off the top of my head, there's: basil, sage, rosemary, Tellicherry pepper, sweet paprika, smoked hot paprika, asafoetida, mace, lemon myrtle; Berbere, ras el hanout, and a peppery mix whose name I forget; black cardamom; shrimp, ginger, and mango powders; balsamic vinegar, fish sauce, dark soy sauce, and probably one or two I've forgotten about. ^_^; In the fridge, there's always oyster sauce, which I find very useful in stir-fries, either as a primary flavor, or just a taste booster, as well as garlic paste, mustard (usually Maille dijon), and some variety of heat, such as chipotle paste or finger chillis.

 
 
 
 
 
 
My spices are all the same shade of grey. The spice I keep in my fridge is ketchup. 8^D
No paprika? *faints* (We really need a cooking-focused pony on the show =:)

My excuse is I was born into the catering industry, literally - in a room of the Inn we owned at the time. ^_^ Nothing exactly haute cuisine, but both parents enjoyed cooking, and so I grew up knowing beautiful meringues, home-made pasties, Coquilles Saint-Jacques, and German apple cake. =:9 (The recipe for the latter I have still yet to prise out of Mum. ^_^; The magic's in the base, a sort of cross between shortbread and pastry, with quite a light texture. Pastry isn't familiar ground for me - I've only ever made the odd cake or bowl of profiteroles, but, it could be rather tasty experimentation =:)
Oh, I have paprika, it's just rather brown. It's not that I can't cook, it's that I'd rather read, nap, watch a movie... Since cooking isn't essential, I have other ways to pass the time that are more fun. ^_^
Y'allqaeda

Gotta admit, I hadn't heard of that at all. Quel malheur!

Tell me about your spice rack. ^_^ What wonders does it hold?

Salt and pepper. What do you mean there's more? :P

No, jokes aside, it does have a bit more; dried methi seeds, ground dhania, jeera and haldi, mostly, as well as a few different curry powders, cinnamon, allspice, rosemary and thyme, and a few spice mixtures I got as gifts and never used.

The fridge also has several different kinds of hot sauce, liquid smoke, and (for some reason) Worcestershire sauce. I used to have dark soy sauce and fish sauce, but threw them out when it became increasingly clear I was never using them.

Thinking about it I also have a bunch of cans of chipotles in adobo sauce in the pantry, but that's probably stretching the definition of "spice".
Much as some would like to malign Wikipedia, I'm always impressed by how comprehensive it is, and accurate, let alone timely. I was largely following the somewhat surreal saga over on SLU - you should maybe give the place a try. ^_^

Salt and pepper. What do you mean there's more? :P

Ah, the Minnesotan spice rack!

So you lean more toward the South Asian side of things? Interesting. ^_^ I'd love to learn more about how to make real masalas from scratch - there's obviously no comparison from anything against freshly ground mixes. Indeed, even chillis are, as I understand, a relatively recent introduction, with pepper (eg Tellicherry black) being the main source of heat beforehand.

Oh, I used to love liquid smoke - a bit of a cheat, yes, but just the ticket if you're wanting a good smokiness. And economical, too, versus any kind of pre-made "smoky" condiment like ketchup. I do sometimes have Worcs sauce, but I wound up feeling its purpose was served by other combinations I could come up with. No less essential for a good Welsh Rarebit, though. =:9

Chipotle! Mmmm, what a wonderful creation. I only use such in quite tiny quantities - usually the tiddly jars from Sainsbury, with a reasonably strong paste. Even if I've got other heat involved, I'll sometimes add chipotle, just for that added depth. After all, heat can be akin to a wine profile, with many layers involved.
Ah, the Minnesotan spice rack!

Haha, is that what it's called, then? :)

But yeah, I do seem to have a bit of a (South-)Asian slant; not intentionally, I just happen to like these spices. And yes, chile peppers only came to Asia after Columbus reached the Americas, if I recall correctly (but don't quote me on that).

Liquid smoke's quite nice! It's also totally unheard of here, even today, but a friend from stateside sent me a care package containing some once, in addition to about a dozen large bottles of Tabasco Chipotle. :) (I live on that stuff, mate!)

Actual chipotles are nice, too. The canned ones I have are whole peppers, mind, not paste, so it's a bit more difficult to dose them; I'm not a super-hot eater, after all, I just like that bit of extra spice that makes existence extra-nice. :)
I agree, "Y'allqaeda" is hilarious. I've no compassion for that group, and thought the FBI handled themselves well in these trying times. I can't imagine how much taxpayers' money was wasted on this little fête. Heh, comments in the local (online) papers showed little sympathy as well: and apparently calls for supplies yielded some surprise results :D

Spices here vary. There are the standard salt, flavored salts, and even sea salt, along with ground black pepper, red pepper, red pepper flakes, peppercorns, and lemon pepper. I could read the whole three drawers off, but it's mundane :o) We do have smoked paprika, curry, chile powder, and of course Tabasco and liquid smoke. We have ginger, cinnamon, and nutmeg as well, essential for Fall and Winter goodies.

The rabbits are adorable! My first thought was "There's Bigwig/Owsla, protecting the others" which is strange because I'm not a Watership Down type of rabbit ;o) Beautiful emotions portrayed in that picture.

I hope this response has less typos than my last...
I agree, "Y'allqaeda" is hilarious.

Wikipedia has more, too: "Vanilla ISIS" (y'know, as in "vanilla ice"), "yeehawdists", "yokelharam", and "talibundy". Heeeh!

I think "yokelharam" is my favorite, followed by "yeehawdists".

Edited at 2016-02-14 11:50 am (UTC)
Completely unrelated to your post (well, kinda), I got to see Zootopia and it's awesome. You should find a way to watch it! So much bunneh!

(Would normally tweet messages like this, but I don't think you're active on Twitter and email seems way too much work... so... random LJ comment it is!)

Edited at 2016-03-04 07:51 am (UTC)
You're a little behind on your journal, you know. =:) What's up? (Genuinely, I'm curious to hear what news there's been of late)

I'm eager to see Zootopia, but, as ever, Disney thinks they've got to wait around awhile until I can get to see it. =:P Still, at least it's only a couple weeks, versus the multiple month delays Pixar releases often see. (Studio execs still seem to live in the 1980s, with no means of cams getting out in any widespread fashion, let alone home video releases able to propagate before the cinematic run's finished somewhere else)

Nah, I've given up on Twitter. It's not impossible I might poke my muzzle in there again, but it's not a priority. I'm busy enough with LJ, photography, reading, SL, and gradually moving the vector video project forward.

I probably should make a Judy icon, though. FSM knows, there's been no shortage of fan art, even before the film's release. Yay! Rabbits rule. =:D