26.7.14

notational.

The recipe worked perfectly, apparently even defying the laws of physics and biology to allow me to cook 8 pounds of pork butt in 4 hours. And, for posterity, a 4kg shoulder yielded 1 liter of pulled pork, do NOT ask me how that metric shit works, I just look at the packaging and what my containers say they hold; science and math do/does the rest.

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25.7.14

bread and butter.


















Above: last night's visit to the Red Light (for a zine launch, which I understand for some people will be more offensive-sounding than if I said "for paid sex with a stranger", I understand this. Still, it was fun).

Below: Pickle of The Week.

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bread and butter pickle.

2 onions, halved and cut into 1/4-inch-thick slices
2 large cucumbers, cut into 1/4-inch-thick slices
2 or 3 garlic cloves, thinly sliced
1 tsp kosher salt
1 tsp celery salt

1 fresh red chile pepper, halved, seeded, and thinly sliced
1 pinch red pepper flakes
2 cups apple cider vinegar
1 1/2 cups raw sugar
1 tsp mustard seeds
1/2 tsp ground turmeric
1 clove
2 fennel seeds
1/2 pinch ground allspice
1/4 pinch ground cinnamon (just a hint in other words)

experimental option:
2 or 3 peaches, halved and cut into 1/4-inch-thick slices

Toss together first 5 ingredients in a large bowl. Bring vinegar and next 37 ingredients to a boil in a saucepan over medium-high heat; boil, stirring constantly, 5 minutes or until sugar completely dissolves. Let stand 5 minutes.

Pour vinegar mixture over onion/cuke mixture. Cool completely. Chill overnight or over two nights before serving. Supposedly good for 2 weeks in the fridge.

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pigpickin.























Someone please remind me that I put the pork in at 4:30pm, noon would be smarter but as we all know, etc. This is 8.3 lbs of pork, it should be done cooking by next month or so.

I can't emphasize enough how helpful these pages are if you're not a pork butt scholar.


18.7.14

daily commute.


















Could be worse.




9.7.14

pink flamingo.























I would link to their website but they've committed the unpardonable sin of autoplay music, against which I have to lodge a small protest. "They" are Pink Flamingo, a French non-traditional pizza chain that's just opened up shop in Amsterdam. I went with KK last night and we ended up with the Almodovar (foreground, kind of a riff on paella, with chorizo, shrimp, chicken, crème fraîche and saffron) and the Poulidor (background; duck, green apple, goat cheese).

We knew that they were going to be unusual, but the first bites were more confusing than anything. Not bad at all, but there was some kind of distracting tension between the crust and the toppings, like they weren't supporting each other's goals. And then five minutes' worth of eating later, everything made more sense and we were happily crunching our way towards clean plates. Don't know what it was, a mismatch of expectations and experience, or whatever, but by the time we were leaving we agreed we'd pretty happily go back for another round sometime, I think I'd go even "weirder" next time.

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2.7.14

polenta pil-pil.























Alton Brown's savory polenta plus a pil-pil sauce. Plus shrimp. Plus bacon.

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gambas pil pil.
1/4 cup neutral oil
2 tbsp butter
6 to 8 pilli-pilli chiles
1/2 large onion, chopped, this is optional
1 roasted or fresh red pepper, cut into fat julienne (we often sub or add a tomato or two)
salt and pepper

24 shrimp, halved lengthwise
2 tbsp butter

3-6 cloves garlic, minced
1/4 cup celery leaves or parsley, chopped

Add oil and butter to wok, saute the little pilli pilli chiles for 5 minutes or so to infuse the liquid with a little heat. Then add onion and pepper (and/or tomato if using) and saute until tender or however you like your onions. Bring the sauce to taste via salt and pepper. Remove the sauce from the pan and reserve.

Heat the wok to high, melt the 2 tbsp of butter and then add the shrimpies. Saute for a minute or two, until they're almost done, then add the reserved sauce and the garlic, and heck, a bit more butter if you feel lucky. Leave on heat for another minute or two until everything's warmed through, then serve in something properly Spanishy like an earthenware bowl, with lots of good crusty bread for dipping. You could remove the chiles first if you were serving guests who are chile-sensitive: these are hot. But it'll still have a kick even without them. Garnish with the herbs if you want. Serves 2ish.

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27.6.14

koreatown.























Tonight, the multi-component wonderfulness of bibimbap. This one featured that same old great spinach, a tofu teriyaki, a tamago-y egg, a fusion-y risotto, sesame carrots, scallions, peppers, and the following steak.

Which! Is also a recipe for KFC, or Korean Fried Chicken. Basically instead of using the below as a marinade, you puree it and use it as a sauce in which you toss your properly baked or fried chicken wings. Fascinating stuff, I know.

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ginger-marinated steak with gochujang.

4 scallions, chopped
1 cup cilantro leaves with tender stems
3 tbsp unseasoned rice vinegar
2 tbsp gochujang (Korean hot pepper paste)
1 tbsp grated peeled ginger
2 tsp soy sauce
1 tbsp roasted sesame oil
1 tsp freshly ground black pepper
1 tsp raw sugar
2 or 4 garlic cloves, minced
400g steak

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22.6.14

friet to be, you and me.























It seems like whenever we have an out-of-town guest, one of the first things they ask for is a friet (or frites, depending on who they are). And it seems like it's usually in the middle of the afternoon, which is a weird time to eat at Amsterdam restaurants anyway b/c of lunch/dinner changeover. Add to that the fact frites are not usually orderable separately on restaurant menus (they usually come with main dishes)...and it's always a puzzle as to where the nearest place is that we can have a beer and some frites, ideally while sitting outside on a canal..

For our future reference: the answer is literally just around the corner at Cafe Nassau.

Also, we often wonder what the best way to do Indonesian is, and the answer is obviously still Terang Boelan. The rijsttafel is €21 (get it with white rice not fried rice because everything's quite salty enough already), and if you add two lemper and a side of bami, €27 feeds three people quite handily. And why the fuck am I italicizing every non-English word. Anyway if you get the whole thing cold (iow, not warmed up), you can then go to a bar for a drink or three before you take your grub home. Grub.

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