And then this one time at band camp....

Jimmy got 10 years, Rob got 80.. Bill sold them to keep his weak ass out of prison... he got sold by his GF to keep out of jail....she went to lock up anyway because she didn't stay clean...everyone else is in jail... Controlled buys mostly and trafficing.. some receving beefs and mr tuffy got beat down with a baseball bat....

I dropped one of my gigs.... they did a back ground check on me and I passed.... a problem came up when a friend raised a question so I did a background check on them...

They didn't pass...... and that was that..

I hang out with some bad boys, but I know what the deal is...theres no pretentions or bullshit about criminals, drug addicts and whores..its who they are and how they live..but they are true to their natures...which one deals with...

a wolf is a wolf ....a dog is a dog.. they are who they are.. and I fit in, but live a straight life, except when Im cracking heads....and even then I keep legal...

This other bunch.. in the words of Brick Top...had all the qualitys of a dog save loyalty..and were slimy corporate bastards...

So I shift gears... I had suspicions....So I kept on with classes.. meetings, symposiums and all the little things I have to do...

I can make a nonprofit corporation just as easily as I can work for one....I can write the same, grants provide the same services .... keep the grant administration % and even pay salary for being a consultant....theres a lot of faith based preparedness money to be had and I know the language...

I try to see things from as many directions as possible... and be ready for whatever..I already have the forms from the corporation commission and I know stuff... I've been involved a time or two...

My foot is stiff as a carp but getting better...I still want that cane... silver head...all pimped out.. you know...like that.

My foot hurts

10 frigging days.... but I can finially hobble...a little..

I may need a cane.. but one which is stylish, maybe has a sword or flask built in...a silver head..secret compartments and stuff...

something I can wave an gesture with as I rave incoherently.. and heavy enough to cave in the hood of a Buick..

Im looking forward to it...

She has the notion I should read to her

Which is a good idea as long as no Sylvia Plathe is involved..

Whos your kitty...... I kinda like kittens, they kinda like me.. it was always a treat to have them climb up and sleep under my beard.. or stick their head in my mouth, cause they're fuzzy weridos...they have no idea we're a different species...or 400 times bigger...they demand to be fed..petted.. face rubbed.. smelled.. washed.

look at that face

we know who the future bad ass is..

The green and the red...

The color of the muck is now a nice olive green shot with red ..its made the journey from clear and foamy to clear.... to white and now at last green and red...

The red is why you avoid asprin..... the blood gets thinned and one hemmorages... then you end up dead from a lung bleed...

So I'd as soon avoid it.....and just not take the asprin......

Pandemic influenza 101......

I feel like road kill......not in a sense I'd enjoy some..... but in the "Oh God a truck ran over me" senario.. eyes running, nose running, coughing, sneezing.... sucking air as I cough till I get colic like an infant... gurgling...

We won't talk about dinner...or even think about it...

When shes not around

Its like the whole day is.........lacking

http://money.msn.com/shopping-deals/article.aspx?post=56c49c8f-8509-40ba-b035-26c2e5093b9b&gt1=33009

A study in South Korea suggests about 1 in 38 children have traits of autism, higher than a previous U.S. estimate of 1 in 100.

The estimate, which translates into 2.64 percent of children, is far higher than the estimated 1 percent rate seen in studies in the United States and Europe.

GMO import ban was lifted by Korea in 2008.....

SEOUL.....Tue Jul 1, 2008 3:19am EDT


SEOUL (Reuters) - South Korea may import more than twice as much genetically modified corn for food use as expected this year, a government source said on Tuesday, as soaring prices force companies to accelerate the switch to cheaper varieties...
 
Interesting no?

Monsanto... makers of Round-Up as well as the completely safe and non mutagenic agent orange...spray genetically altered food crops with round up to kill everything but their product.. it doesnt take a lot of brain power to put two and two together... its enviromental poisioning thats the cause of autisim.....Rather than spontainous and normal genetic mutation.....

Heart attacks went way up once hydrogenated oils became the general rule...

See also diabetes...and cancers of various types linked to chemical sweetners and modified corn sweetners... from GMO corn yet again....  add to that soy products and a pattern develops..

Califiorina is now producing GMO chick peas.... so Lo and behold they now have an 8 fold increase in autisim...

"Consider the prevalence of food allergies among children with autism. The fact that the incidence of autism has exploded in conjunction with the introduction of GMOs into the American diet may be a red flag that something is amiss"

Ya think?

Remember the tobacco lobby? Safe asbestos for schools... safe radiation...full body X rays for broken toes?



South Korea, the world's third-largest corn buyer, imported 330,000 tonnes of GMO corn for food use for the first time in May and June, and this year's total may rise to 1.2 million tonnes, or about 60 percent of the total demand from the food sector, a Korea Food and Drug Administration source told Reuters

erk

Im sick... its been on its way via sinus, fever, pain, pains....congestion... however my lungs are clear and lungs getting clogged is mostly what kills ya....

So... its all good..

I have a low tolerance for fevers, but too bad.. its not like its topping 142 degrees... which is about when a pork roast is done....

Ahh the G/F....

I just kinda want to crawl into bed and hide....

My skin hurts.....but that aside... I think about her fingers being cool and smooth as she draws them slowly and lightly tracing across my face ..

Bet that would make the pain stop....

One eye waters almost costantly and I have this sick dog thing going... replete with bad dreams and convulsions..(caused by fever) ...the worst thing is..Im not my usual cheerful and brilliant self...and I tend to flop over an go to sleep with no warning.. which fine with me since Im not driving....I just dont want her feeling slighted and neglected


hahahahaha.. except its 90 degrees and the hair on my arms stands up for no apparent reason...... then I shiver..

Awwww

I was deleted from news vine, its seems all you have to do to arouse leftist ire is be rational....

A news story pointed out that gay men had double the cancer rate of normal men... I suggested we needed a telethon to save them from the Darwinian consequences of their own actions...

Aids, colostomys, life spans 20 years shorter than the norm.... all tell the story.. and the story is... un-natural acts, have natural consequences... step off of a cliff and gravity passes judgement on you.... warning someone of those consequences isnt a hate crime....

The issue is natural law and cause effect.. which shows political correctness to be exactly the sham real people say it is...

Further, I think the health care system needs to exclude behaviour caused disease from treatment.... be it aids, drug and alcohol related liver destruction, junk food and big mack induced heart attacks, diet induced diabetes of smoking...

Further let McDonalds pay for their customers by pass surgerys and Diet coke can pay for their customers cancer treatments...or... people can just quit eating it.....
Geneticly altered soy beans and the use of round up/ agent orange....is another issue.... Korea has an autisim  rate of one in three...

Its not polio vaccine that caused it.....and its not an accident... 

Adventures in bone marrow..

What do you do with a surplus bone marrow?

I decided to saute mushrooms in it for breakfast..... which was a moment whos time has come...

I think I had a foodgasam...

Let the marrow melt and come to temp while you slice enough mushrooms to cover the skillet without crowding... when the temp is right....let the saute begin..

I turn the mushrooms individually... because its the best way to get them all the same color..

At the end when the fungi are brown, the seasoning begins... a couple of cranks on the pepper mill.. a fat pinch of thyme...and salt to taste at the last second...

I have a cookie tin thats used as a bread box... the tin is round.. the bread is round... so it makes sense.. the bread got tossed on the burner and breakfast was served.. no cumin for a change.. it wouldnt have hurt though...

That being said..

I have a new culinary secret weapon..  nobody uses marrow bones for much except for dog gnaw thingies.. which is stupid because marrow goes back a long way...cave men cracked mastodon and buffalo bones for it... the medieval types had long spoons and picks to get it...

it went like this...

I had a plan involving chicken stick food with spicy yogurt... flat bread, cumin etc...  which worked out.... I was looking for commercial application...

There was some un-fore-seen twists..... mostly involving the bone marrow I decided to slather on the skewered chicken as it cooked....

Eeehaaaaaaa.... theres still some more tweaking to do... the tatziki should be tighter so its not so juicy.... which can be fixed by hanging and salting the grated cucumber so the liquid is drawn out...

Service is on aluminized gyro papers....waxed paper.. or goggles, rubber gloves, an apron and a shower cap...

Oink.....

Mexican butchers love me.... Im so not a white guy when it comes to food... I found some NZ mutton for to make stick food which was unusual enough......... and then I discovered  pickled snout.. which amused them no end...they're telling me what it is and Im reading the jar which is in Spanish/Mexican... yo tendes mendes.... besides a snout isn't easily confused with anything else....  I plan on mutton/flat bread and tatziki in the near future... followed by 5 gallons of meneudo....

Ohohohohoh.... they also had beef face...or at least cheeks, which makes the best chili.. they also had bull nuts... which I don't eat because its more a novelty for poseurs than normal food...

I love Mexican markets... hahahnaha they have such good stuff cheap... and I don't  have a bunch of vegan twats protesting my dinner...

They were out of goat...... bastards..

El Patron...

The guy that looks out for me has been called up....my war with dispatch is a problem since I can't get in and update my available info.... But I can do "local" and I just got the call to have my little day bag ready..

Ha.,. Like I don't always have one... I'm sort of irked... out of the area its a commitment of 14-21 days.. local is hours or at most a couple of days...

Still....

Just because....

I need tatziki.... but still... sticks and curry were involved... I cooked the onions an garlic from the marinade...and used that instead of my beloved tatziki.. chicken on a stick...onions an what not  on the side......

Wrap it ... then slide the stick out... which just sounds dirty for some reason..

Add whatever.. cumin, curry spices, black and or red pepper, onions...

Then eat it..... which sounds dirty too......but its prolly just me cause I get like that.....The bread is just right..... and  the whole kabab thing would prolly make me money cause its better than anything I can buy.. the bread cost a quarter..one chicken breast made 3 skewers.. which was about a dollar for the three...soooo... the money is right.. if I sell for $3.50 each...even $2.50 depending on the market.. ahhh $3.50 each two for $5.00... with tatziki...onions and all that..

The red curry worked for me.... ha..

And the end result..

The line was crossed from Chapati to Naan only its Persian/Iranian not Indian... the differences are.....olive oil not butter...wild yeast/sourdough not a yogurt culture and no baking powder.. which is just lazy and nasty...and shows a lack of confidence in the leavening process..

Iranian naan has a few dead ringer recipes...which doesn't shock me at all..  most cultures do...

It took 10 minutes..there was more but I ate it... its all soft and chewey... dressed with oil, salt and cumin...

I had to pay nearly $5 for bread that was not as good or fresh....Im still annoyed....and not doing it again.... even a day old my bread is a week fresher than anyone elses...and not cardboardy...

Tameing the wild yeast....

First you catch the yeast... you make a flour, water and honey slurry... then take it for a walk out doors... sit in the shade, let it breathe.... and seduce the yeast thats floating around everywhere to come and grace your slurry with its presence..... 

Mine took about a week to get lively...adjusting the ratios till I got it at 50/50.... and twice what I need on a given day.... its all gurgley... one cup of the starter to one cup of flower... is just right...
since it works out to 1-1/2 cups four to 1 cup water...the magical 3 to one ratio... I use half the glass...... then fill it up again with half water an half flour slurry and it mutates into sourdough...

The reason I use a glass is so I can see bubbles come up the sides which tells me all is well on the yeast ranch... the critters are healthy an happy..... I use half of it each day an recharge the yeast food....I could dry or freeze it for later.... but this is easier... you can see the dough ball working in the background under the glass thanks to my little microbial slaves....

Sourdough....chapati

I keep doing flat bread.. I can make the sexy Italian an French types...but its the chapatti and pita that fit my life best... its versatile... I roll it out as thin as a match stick or thinner...but it raises on the burner..I stick it in the pizza oven and it goes mad because the heat is so even.. it gets this pretty pita pocket, swells up all at once an can't make it through the door.... I'm mentally stuck on open flame to make my bread... be it a gas burner or coals... BBQ or campfire... this is how the chapati starts.....rolled out matchstick rather than paper thin.... then it goes direct on the grate over a lit burner...

You can see how it starts puffing here and there...I move it around so it cooks evenly..the turn it over when its at a point I like it....

The idea is to keep it flexable...and a little char is ok with me...so I'm kind of lax about turning it...

Its just like I like it...

The grate is from my kettle grill......I use the thing everywhere...

food the other f word...

Today I opted for chicken liver pate... which I happen to like but only make every few years or so because of refrigeration issues... travel and logistics..

But today was the day.. I took 1.25 lbs of chicken livers an onion, a few garlic cloves.. random spices, a pair of anchovies cooked it all together.... braised the livers.. softened the onions till they were translucent... skinned an de-fatted the livers... then ran it all through a food processor..with a shot of vodka to punish the livers and a little olive oil to smoothe it out......an cause I didnt have chicken stock..or port

There other ways to do it.... you can add bacon, labani, cream cheese, port....mushrooms... pork fat... but. I figure salt, pepper, onion and garlic and an anchovie is pretty good for a start... I put parsley an red pepper on top... later a couple of hard boiled eggs are going to be chopped for a garnish..... the jar is a screw top... which I like cause they fit in in my carry on bag...and don't break.....they work fine for hummis, olive spread, pate and things of that nature...... tahini I carry in the jar from the store... an pack around it...

bits an pieces

You peel bell/sweet peppers the same way you do chilis.. char and blister them over a fire, then put em in a paper bag so the skin an flesh seprates.......then assuming you've finished peeling them........ yes then you toss about 8 bell peppers in 1/3 cup olive oil along with 3Tbsp red wine or "basalmic" vinegar.. 1/2 cup chopped scallions a crushed clove of garlic..salt an fresh ground black pepper to taste... a little rosemary..and its all good under the hood..add some to the hummis an make it pink... have it by its self...put it on kefta.. its sort of a condiment..but not...I can't find a rule saying you cant make a sanwich out of it...I like it out of the jar by its self..

Hummis is as hummis do....

I'm lazy...so I use canned garbanzos..I look at the labels, no salt.. just garbanzos AKA chickpeas and water..I was pretty irate after havin to pay $4+ for hummis...

You can get the dried beans an cook them yourself then instead of 75 cents or $1 you pay 10 cents... but thats on you...I use cans for speed... weavels can't get in the can...an Im lazy...

I usually pass the garbanzos through a food processor... and leave a little texture..but this time I used a blender an made it smooth like peanut butter....

anyway... you drain the garbanzos and empty the contents into blender with a couple of cloves of garlic..and enough olive oil or tahini so it doesnt clog up... you also add lemon and salt to taste.

The proportions are for a 1 lb can.. or 3/4 cups dried chick peas.. the recommended ratios are..

3/4 lemon juice

1/4 cup tahini..... yeah well..sesame oil...olive oil all have the same function....I do like tahini.. but its bitter in the back of the throat... you can get away with peanut butter... but its anarchy...

1/3 to 1/2 cup water.... if I use anything its the bean juice...but I like thick hummis..

The recipe says a clove of garlic...Ummm.... 3 is more on point, cause I like the burn from raw garlic...

Salt to taste... "they" say 1/2 teaspoon.. whatever... half of that will be just as good...

Fresh ground black pepper to taste.. I use red flake.. but...its always your world so you can have it however you want... you can peel an add sweet peppers,  chop black olives into it..green olives, clamata olives...herbs... anything you want...

Cumin on top of it works for me.....no tahini.. just olive oil.. but it changes all the time.

The days effort, the soon or whenever bread..... and a photo of what the hummis looks like, I recycled whats her faces container.... I have others that are better...but some days things are how they are..I have no idea how the photo got all tweaked.. but you can see the dough ball and how the hummis peaks, so its all good..

Container 101...at home I use whatever is close at hand be it the vile tupperware or ziplock storage junk....I'll reuse yogurt containers... cause Im cheap...and well, cheap... thrifty an frugal etc... but I want good quality if Im traveling...so I use screw tops... or did till I discovered the glass wire tops... which I intended to use for shaving soap, but happen to be uber sexy for holding my lunch...the thick glass keeps the temp even...I can see what the real is inside and.... screw tops leak no matter how good they are..

That being said...I made olive spread while I was getting busy with the food processor.... olives, anchovies, garlic..capers.. parmasean...

I got some chicken livers to make pate later.. just because... anyway.. lunch can be fun.. boiled or pickled eggs, flat bread, hummis,olive spread, pate, labani, pickled an marinated mushrooms... roasted peppers....cold cumber & yogurt soup...fruit..ya know?

If I want to piss people off ....I take a burner an make chapatis and stick food on the spot...

I love civiche...and leche de tigre...greek salads.. boccatini and grape tomatoes.. but thats all another day.. I need more glass containers...an bigger ones..

Sourdough updated...

The wild yeast capture operation was a success..... bread was made and eaten... more starter sits on the fridge.... I just wanted to make sure I have my skills where I want them.. I can also start a fire with flint an steel....rock bangin too if I have to.. 

But I digress.... I mostly make chapatti... with no yeast or other leavening soooo.. its an exercise in the arcane....in the end it was pretty classic sour dough...and a nice crusty thing... but chapatti work for me...

I ate half of the new sourdough before I decided to take a photo....

Then it started taking on porn overtones...