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    • February 9, 2013 8:00 PM CST
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    • Well, I see, now , that's how you meant it....I love Gang pictures , generally , like The Wanderers , The Outsiders  , Warriors , etc. , but , they're all pretty rosey-eyed compared to what real Gang life is like (Not to say that I know from personal experience. )_....OF COURSE , SOMEWHAT RECENT PICS LIKE "COLORS" TOOK A DIFFERENT POINT OF VIEW. I found a commercial copy of "Scared Straight" the other day. Best dime I've spent all year.
       
      dave said:

      True. I was being a smart-ass. Humor doesn't always come across the Web.

      John Battles said:

      AS MUCH AS I ENJOY "THE WARRIORS" , AND HAVE SINCE IT WAS A MIDNIGHT MOVIE FIXTURE , CA. 1980 , ANYONE WHO HAD TO DEAL WITH THE GANGS IN NEW YORK WILL TELL YOU "THE WARRIORS " IS EXTREMELY INACCURATE. IN THE EXTRAS , TO THE DVD SET , IT'S EXPLAINED THAT THE REASON THE WARRIORS , AND SOME OTHER GANGS DEPICTED IN THE MOVIE , ARE RACIALLY MIXED, IS THAT , TO BE ACCURATE , EVEN A "GOOD GUY" GANG (SAVE FOR A BAD APPLE SEX OFFENDER) , HAD TO BE ALL BLACK OR ALL LATIN , AND HOLLYWOOD WAS'NT READY FOR THAT. IN CHICAGO , AND , PROBABLY IN NEW YORK AND EVEN LA , THERE WAS A TIME WHEN A GANG MEMBER COULD HELP HIS GRANDMA CROSS THE STREET , AND NOT BE MET WITH A HALE OF RIVAL GANG BULLETS , THAT JUST COULD'NT HELP BUT TAKE OUT OTHER INNOCENT BYSTANDERS , BESIDES GRANDMA , AS THEY, TOO ,  WERE IN THE WAY.
       
      dave said:

      Trippy. Not quite like The Warriors, eh? Documentaries seem to be the only kewl thing that comes out of America lately. Everything I've wanted to see has been a docu.

      Greg Hanson said:

      Last night caught an amazing and apparently super rare flick called 80 Blocks from Tiffany's about street gangs in the South Bronx in the 70s. It was pretty crazy, as a current NYer, seeing what real NYC life was like for some people back then. People living in bombed out buildings, crazy gang activity, but it all had a strange sense of humor to it because of its familiarity. Like there was a part where they interviewed two former gang bosses who very nonchalantly discussed all the crimes they committed. 

    • February 8, 2013 12:54 PM CST
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    • True. I was being a smart-ass. Humor doesn't always come across the Web.

      John Battles said:

      AS MUCH AS I ENJOY "THE WARRIORS" , AND HAVE SINCE IT WAS A MIDNIGHT MOVIE FIXTURE , CA. 1980 , ANYONE WHO HAD TO DEAL WITH THE GANGS IN NEW YORK WILL TELL YOU "THE WARRIORS " IS EXTREMELY INACCURATE. IN THE EXTRAS , TO THE DVD SET , IT'S EXPLAINED THAT THE REASON THE WARRIORS , AND SOME OTHER GANGS DEPICTED IN THE MOVIE , ARE RACIALLY MIXED, IS THAT , TO BE ACCURATE , EVEN A "GOOD GUY" GANG (SAVE FOR A BAD APPLE SEX OFFENDER) , HAD TO BE ALL BLACK OR ALL LATIN , AND HOLLYWOOD WAS'NT READY FOR THAT. IN CHICAGO , AND , PROBABLY IN NEW YORK AND EVEN LA , THERE WAS A TIME WHEN A GANG MEMBER COULD HELP HIS GRANDMA CROSS THE STREET , AND NOT BE MET WITH A HALE OF RIVAL GANG BULLETS , THAT JUST COULD'NT HELP BUT TAKE OUT OTHER INNOCENT BYSTANDERS , BESIDES GRANDMA , AS THEY, TOO ,  WERE IN THE WAY.
       
      dave said:

      Trippy. Not quite like The Warriors, eh? Documentaries seem to be the only kewl thing that comes out of America lately. Everything I've wanted to see has been a docu.

      Greg Hanson said:

      Last night caught an amazing and apparently super rare flick called 80 Blocks from Tiffany's about street gangs in the South Bronx in the 70s. It was pretty crazy, as a current NYer, seeing what real NYC life was like for some people back then. People living in bombed out buildings, crazy gang activity, but it all had a strange sense of humor to it because of its familiarity. Like there was a part where they interviewed two former gang bosses who very nonchalantly discussed all the crimes they committed. 

    • February 9, 2013 4:20 PM CST
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    • Potatoes With Veggie Gravy

      For roasted-garlic and vegetable stock:
      • 1 large head garlic
      • 2 tablespoons olive oil plus additional for drizzling
      • 1 leek, quartered 
      • 1 onion, left unpeeled, quartered
      • 2 carrots, quartered
      • 1 parsnip, quartered
      • 2 celery ribs, quartered
      • 1 Turkish or 1/2 California bay leaf
      • 1/2 teaspoon black peppercorns
      • 1 1/2 cups dry white wine
      • 1/3 cup soy sauce
      • 6 cups cold water

      For potatoes:
      • 4 pounds boiling potatoes
      • 3 tablespoons unsalted butter, cut into pieces
      • 3 tablespoons extra-virgin olive oil

      For gravy:
      • 5 tablespoons unsalted butter
      • 1/3 cup all-purpose flour
      Roast garlic and make stock: 

      Preheat oven to 400°F.

      Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

      While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

      Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

      Boil potatoes:
      Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.

      Make Gravy while potatoes cook:
      Mash roasted garlic to a purée.

      Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

    • February 8, 2013 4:39 PM CST
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    • (English fried potatoes and cabbage)

      Bubble and squeak gets its name from the sound it makes as it is cooking. It is a popular breakfast or supper dish in England, made from the leftovers of a roast beef dinner, and often served with bacon and eggs. Also known as "bubble and scrape" or "fry up."

      3 to 4 servings

      Ingredients

      • Potatoes, peeled, cooked and mashed roughly -- 3 to 4
      • Cabbage, cooked and chopped -- 1 small head
      • Salt and pepper -- to taste
      • Butter, oil or bacon fat -- 3 to 4 tablespoons
      • Onion, chopped -- 1

      Method

      1. Mix the potatoes and cabbage together in a bowl and season with salt and pepper.
      2. Heat the butter or oil in a heavy skillet over medium-high flame. Sauté the onion until translucent.
      3. Stir in the potato-cabbage mixture and press down into the skillet. Reduce heat to medium and cook undisturbed until the bottom is browned, about 10 minutes. Then turn potatoes to brown on the other side.
      4. Serve hot with bacon and eggs or with cold, sliced roast beef as part of a Monday evening meal.

      Variations

      • Add diced roast beef, ham or chopped sausages to the potato-cabbage mixture.
      • Often Brussels sprouts are used instead of cabbage.
      • Bubble and squeak can be baked in the oven. Just sauté the onions in 2 tablespoons of butter, oil or bacon fat. Mix with the potato-cabbage mixture and press into a baking dish. Bake in a 350ºF until browned on top, 20 to 25 minutes.

    • February 8, 2013 4:33 PM CST
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    • German braised red cabbage

      Blaukraut, also known as rotkraut or rotkohl, is a popular German side dish. It is most often served with pork, sausages, goose, duck or game and a side of mashed potatoes or potato dumplings. In England, the same dish is called Suffolk red cabbage.

      4 to 6 servings

      Ingredients

      • Lard or oil -- 2 tablespoons
      • Onion, chopped finely -- 1
      • Red cabbage, cored and shredded -- 1 head
      • Red wine vinegar -- 2 tablespoons
      • Stock or water -- 1 to 1 1/2 cups
      • Sugar -- 1 tablespoon
      • Whole cloves -- 3
      • Bay leaves -- 2
      • Salt and pepper -- to taste

      Method

      1. Heat the lard or oil over medium flame in a large pot. Add the onions and sauté until translucent, or for 2 to 3 minutes.
      2. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down.
      3. Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 30-35 minutes, or until the cabbage is tender. Adjust seasoning and serve.

      Variations

      • Add 1 diced carrot along with the onions.
      • Stir in 2 teaspoons of caraway seeds or a few juniper berries with the onions if you like.
      • Sauté some diced salt pork in the beginning until it gives up its fat instead of using lard or oil.
      • Add 1 or 2 apples, peeled, cored and sliced, after the onions have been sautéed. Heat through 1-2 minutes before adding the cabbage. Especially good with pork.
      • Add 1/4 cup red or white wine along with the water or stock. Red is especially tasty with venison or duck roasts. White wine works well with goose.
      • When serving with game, stir in 2-4 tablespoons of currant jam at the end of cooking.
      • Sometimes some peeled, grated potato is added with the cabbage to thicken up the sauce a bit. A cornstarch slurry may also be used at the end to thicken the sauce and give it a sheen.

      Notes

      • The vinegar in the recipe helps the cabbage to keep its bright purple color, as does the initial sautéing in hot fat before adding the liquid.

    • February 8, 2013 4:31 PM CST
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    • Greek artichoke hearts and potatoes with dill

      Ingredients

      • Olive oil -- 1/4 cup
      • Onion, chopped -- 1
      • Scallions, chopped -- 4
      • Artichoke hearts, cooked and halved -- 5 or 6
      • Small new potatoes, halved or quartered -- 5 or 6
      • Carrots, peeled and cut into chunks -- 3
      • Stock or water -- 2 to 3 cups
      • Salt and pepper -- to taste
      • Lemon juice -- 1/4 cup
      • Cornstarch or flour -- 1 tablespoon
      • Fresh dill, chopped -- 3 tablespoons

      Method

      1. Heat the oil in a large saucepan over medium heat and sauté the onions until translucent. Add the scallions and sauté for another 2 to 3 minutes.
      2. Add the artichoke hearts, potatoes, carrots, salt and pepper to the onions and pour in the stock or water to come about 3/4 the way up the vegetables. Cover, reduce heat to low and simmer for 20 to 30 minutes, or until the vegetables are cooked through.
      3. Remove the vegetables to a bowl with a slotted spoon. Stir the cornstarch or flour into the lemon juice, and the whisk the mixture into the vegetable cooking liquid, stirring constantly. Stir in the chopped dill.
      4. Increase the heat to medium and bring the liquid to a slow boil, stirring constantly, and cook until the sauce is lightly thickened, 1 to 2 minutes. Stir the vegetables back into the sauce, heat through and adjust seasoning to taste.

      Variations

      • If you like, you can omit the cornstarch. Just add the lemon juice with the water and finish with Step 2.

    • February 9, 2013 1:46 PM CST
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    • Chuño Phuti (Dehydrated-frozen potato side dish)

      Ingredients:

      ½ pound dried chuño
      2 teaspoon salt to cook chuño
      ¼ cup oil
      ½ cup white onion, finely chopped
      ¼ cup tomato, peeled and finely chopped
      1 fresh cheese, crumbled
      3 whole eggs
      1 teaspoon salt

      Preparation:

      One night before preparing, put chuño to soak in lukewarm water.

      On the following day, peel chuño, removing all its rind. Cut chuño into four parts and rinse with water several times until the bitter flavor disappears.

      Put chuño to cook with enough water and the two teaspoon of salt. Once cooked drain all of its water.

      In a separate pot put the oil. Place the pot over moderate heat. Once it warms up, add the onion. Stir fry until the onion is golden. Add the tomato and salt, mix and let cook for about five minutes. Add the eggs and mix again.

      Add chuño already cooked, mix well and let cook for about five more minutes.

      Finally, before serving, add the cheese and mix very well over low heat.

    • February 9, 2013 1:41 PM CST
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    • Puerto Rican seasoning salt

      Sazón means "seasoning" in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavor, but also a subtle orange hue to many dishes. Many island cooks use the store-bought Goya-brand version. Here is a homemade approximation.

      Makes about 1/3 cup
      Ingredients

      Ground coriander -- 1 tablespoon
      Ground cumin -- 1 tablespoon
      Ground annatto seeds or paprika -- 1 tablespoon
      Garlic powder -- 1 tablespoon
      Salt -- 1 tablespoon

      Method

      Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.
      In recipes, use about 1 1/2 teaspoons for each packet of sazón called for.

    • February 9, 2013 1:34 PM CST
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    • Haitian spicy, tangy onion sauce

      Makes 2 to 3 cups
      Ingredients

      Olive oil or butter -- 3 tablespoons
      Onions, minced -- 2
      Garlic, minced -- 4 to 6 cloves
      Habanero or Scotch bonnet peppers, minced -- 3 to 6, depending on your tolerance
      Lime juice or vinegar -- 1 cup
      Water -- 1/2 cup
      Salt and pepper -- to taste

      Method

      Heat the oil or butter in a medium saucepan over medium flame. Add the onion, garlic and peppers and saute until the onion is cooked through and translucent, but not browned, about 4 to 5 minutes.

      Stir in the lime juice or vinegar and water and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes.

      Remove from heat and serve warm or at room temperature over fish or grilled meats.

      Other Additions: Substitute minced shallots for some of the onion. Add some minced red or green bell pepper for extra color. Stir in one or two tablespoons of tomato paste when you add the lime juice or vinegar to give the sauce a ruddy color and extra body.

      Soak the minced onions first in the lime juice for about 30 minutes. Then squeeze them as dry as possible, reserving the juice. Proceed with the recipe as directed.

      If you happen to have Haitian pikliz pickled vegetables in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.

    • February 8, 2013 5:11 PM CST
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    • Peruvian potatoes with chile-cheese sauce

      Papa a la Huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

      Ingredients

      • Potatoes -- 8
      • Queso casero, queso fresco, feta or Muenster-style cheese, grated -- 1 cup
      • Evaporated milk -- 1 cup
      • Ají amarillo paste (see variations), or minced jalapeño -- 2 to 3 tablespoons
      • Turmeric -- 1/2 teaspoon
      • Saltines or soda crackers, crumbled -- 4 to 8
      • Oil -- 3 to 4 tablespoons
      • Salt and pepper -- to taste
      • Lettuce leaves -- about 12
      • Eggs, hard-boiled and quartered -- 4
      • Tomatoes, cut into thin wedges -- 2
      • Black olives, pitted -- 8 to 10

      Method

      1. Cover the whole potatoes with cold, salted water and boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds.
      2. Place the cheese, evaporated milk, peppers and turmeric in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, or some milk or water if it is too thick. Season to taste with salt and pepper.
      3. Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.

      Variations

      • Papa a la Huancaina is also popular in Bolivia. However, the cheese is sometimes substituted with 1 cup of natural peanut butter.
      • Ají amarillois the fiery yellow pepper common in Peruvian cuisine. These peppers can be found canned or in jars at many Latino markets.
      • Try using a variety of potatoes for a colorful effect: blue, Yukon gold, russets, etc.
      • Cream, half-and-half or whole milk can be substituted for the evaporated milk.
      • A little garlic can be added to the sauce. A little lime or lemon juice squeezed in the sauce can round out its taste nicely as well.
      • A local herb, palillo, is often added to the sauce, imparting a further bright yellow color. It can sometimes be found in powdered form at Latino markets. Turmeric is a fine substitute.

    • February 8, 2013 5:09 PM CST
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    • Mangú(Dominican mashed plantains), served with escabeche

      Ingredients

      • Green plantains, peeled and cut into rounds -- 4
      • Butter -- 4 tablespoons
      • Salt -- to taste

      Method

      1. Place the plantains in a large saucepan. Add water to cover and a big pinch of salt. Bring the water to a boil over medium-high heat. Then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the plantains are easily pierced with a fork. Drain, reserving the liquid.
      2. Add the plantains and a little of the reserved boiling water to a large bowl and mash with a potato masher until fairly smooth. Alternatively, pulse in a food processor.
      3. Mash in the butter and enough of the remaining reserved water to give the mangú a consistency a little stiffer than mashed potatoes. Season to taste with salt and serve hot.

      Variations

      • Escabeche Onion Sauce: Mangú is often served topped with a flavorful onion sauce called escabeche. Saute a thinly sliced onion in butter or oil until it is lightly browned. Stir in a couple tablespoons of vinegar and a bit of the mangú boiling liquid. Simmer for a minute or two and season with salt. Serve over the mangú, or stir into the mashed plantains.
      • Substitute hot milk, cream or broth for some of the water.
      • Substitute olive oil for the butter. Or fry some bacon for breakfast and use some of the fat to season the mangú.
      • Stir some grated Parmesan cheese into the mashed plantains.

    • February 9, 2013 1:40 PM CST
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    • Puerto Rican seasoning salt

      Sazón means "seasoning" in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavor, but also a subtle orange hue to many dishes. Many island cooks use the store-bought Goya-brand version. Here is a homemade approximation.

      Makes about 1/3 cup
      Ingredients

      Ground coriander -- 1 tablespoon
      Ground cumin -- 1 tablespoon
      Ground annatto seeds or paprika -- 1 tablespoon
      Garlic powder -- 1 tablespoon
      Salt -- 1 tablespoon

      Method

      Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.
      In recipes, use about 1 1/2 teaspoons for each packet of sazón called for.

    • February 9, 2013 1:36 PM CST
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    • Haitian spicy, tangy onion sauce

      Makes 2 to 3 cups
      Ingredients

      Olive oil or butter -- 3 tablespoons
      Onions, minced -- 2
      Garlic, minced -- 4 to 6 cloves
      Habanero or Scotch bonnet peppers, minced -- 3 to 6, depending on your tolerance
      Lime juice or vinegar -- 1 cup
      Water -- 1/2 cup
      Salt and pepper -- to taste

      Method

      Heat the oil or butter in a medium saucepan over medium flame. Add the onion, garlic and peppers and saute until the onion is cooked through and translucent, but not browned, about 4 to 5 minutes.

      Stir in the lime juice or vinegar and water and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes.

      Remove from heat and serve warm or at room temperature over fish or grilled meats.

      Other Additions: Substitute minced shallots for some of the onion. Add some minced red or green bell pepper for extra color. Stir in one or two tablespoons of tomato paste when you add the lime juice or vinegar to give the sauce a ruddy color and extra body.
      Soak the minced onions first in the lime juice for about 30 minutes. Then squeeze them as dry as possible, reserving the juice. Proceed with the recipe as directed.
      If you happen to have Haitian pikliz pickled vegetables in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.

    • February 9, 2013 1:29 PM CST
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    • Spanish open-faced potato omelet

      Don't be afraid of the amount of oil in the recipe. It is drained away after cooking the potatoes and can be strained and used again in other dishes. Using a non-stick skillet will eliminate any problems with sticking.

      4 to 6 servings
      Ingredients

      Large baking potatoes, peeled and thinly sliced -- 4 or 5
      Onion, chopped -- 1
      Olive oil -- 2 to 3 cups
      Eggs, beaten -- 5 or 6
      Salt and pepper -- to season

      Method

      Heat 2 cups of the oil in a deep skillet over medium flame. When the oil is hot, add a layer of potato slices to the skillet, one at a time so they don't stick. Sprinkle with a layer of onions and a pinch of salt, then repeat to use up the potatoes and onions sprinkling each layer with a pinch of salt. Add more oil as necessary to come about 3/4 the way up the potatoes. Cook, carefully lifting and turning the potatoes occasionally, until the potatoes are tender but not browned, about 6 to 8 minutes.

      Remove the potatoes from the heat. Place a colander in a large bowl and turn the potatoes into the colander. Drain as much oil from the potatoes as possible. Reserve about 1/4 cup of the oil. (The remaining oil has a fine flavor. Strain it through a fine-mesh sieve or coffee filter and store in the refrigerator for use in other dishes.)

      Wipe the skillet clean. Beat the eggs with a little salt and pepper in a large bowl. Carefully stir the potatoes and onions into the eggs and set aside to rest for about 10 minutes.
      Heat half of the reserved oil in the skillet over medium-high flame. Add the potato-egg mixture to the skillet and spread it out evenly. Reduce heat to medium and cook, gently shaking the skillet to keep the egg from sticking, for about 5 or 6 minutes, or until the bottom of the eggs begin to brown.

      Remove the skillet from the heat. Cover the top with a large dinner plate and turn the skillet over to let the tortilla drop onto the plate. Return the skillet to the flame and add the remaining reserved oil. Slide the inverted tortilla back into the skillet to cook the other side for another 3 or 4 minutes.

      Remove from heat and let the tortilla rest for about 5 to 10 minutes. Serve warm or at room temperature.

      Variations

      Bocadillo Tortilla: Serve leftovers as a sandwich by putting a wedge in a sliced baguette or sandwich roll spread with mayonnaise.

    • February 9, 2013 1:25 PM CST
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    • Indonesian tofu and tempeh in spicy coconut sauce

      4 to 6 servings
      Ingredients

      Shallots, chopped -- 6 or 7
      Garlic, crushed -- 4 to 5 cloves
      Sambal oelek -- 3 to 5 tablespoons
      Candlenuts or almonds -- 5 to 6
      Tamarind pulp -- 1 tablespoon
      Turmeric -- 1 teaspoon
      Oil -- 2 to 3 tablespoons
      Lemongrass, white part only, crushed with a mallet or knife -- 3 stalks
      Kaffir lime leaves -- 4 to 6
      Galangal, sliced into thin discs -- 1-inch piece
      Tempeh, cubed -- 1 pound
      Firm tofu, cubed -- 1 pound
      Coconut milk -- 2 cups
      Sugar -- 2 tablespoons
      Salt -- to taste

      Method

      Place the shallots, garlic, sambal oelek, candlenuts or almonds, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.

      Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté until fragrant, 3 to 5 minutes. Add the crushed lemongrass and lime leaves and sauté 1 to 2 minutes more.

      Add the tempeh, tofu, coconut milk and salt. Reduce heat to low and simmer until coconut milk has thickened, 15 to 20 minutes. Serve with rice.

      Variations

      Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.

      Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.
      The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.

      One medium-sized white onion can be substituted for the shallots.

      Use all tofu or all tempeh if you prefer.

    • February 9, 2013 1:17 PM CST
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    • Korean sesame spinach

      3 to 4 servings
      Ingredients

      Oil -- 2 tablespoons
      Sesame seeds -- 2 teaspoons
      Garlic, minced -- 2 to 3 cloves
      Spinach, stems removed -- 1 large bunch
      Soy sauce -- 4 teaspoons
      Salt and pepper -- to taste
      Sesame oil -- 1 to 2 teaspoons

      Method

      Heat the oil in a skillet or wok over medium heat. Add the sesame seeds and stir fry for about 30 seconds, or until lightly browned. Add the minced garlic and stir fry for another 30 seconds until it justs starts to brown.
      Add the spinach in batches, stirring each addition until it wilts before adding the next. As soon as the spinach has cooked down, remove it from heat and set aside to cool.
      Place the spinach in a colander or sieve and squeeze out any excess liquid. Toss in a large bowl with the remaining ingredients, adjust seasoning and serve at room temperature.

      Variations

      The spinach can also be steamed in a little water instead of stir fried.
      Stir in 1 tablespoon of white vinegar or lemon juice.

    • February 8, 2013 4:52 PM CST
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    • Dong Gu Dofu (Chinese tofu with mushrooms)

      Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy.

      4 to 6 servings

      Ingredients

      • Water or stock -- 1/2 cup
      • Soy sauce -- 1/4 cup
      • Hoisin sauce -- 2 tablespoons
      • Hot bean paste (chile paste) -- 2 to 3 teaspoons
      • Sugar -- 2 teaspoons
      • Rice wine or dry sherry -- 2 tablespoons
      • Salt -- to taste
      • Cornstarch -- 1 tablespoon
      • Oil -- 2 to 3 tablespoons
      • Scallions, sliced into 1/4" pieces on the diagonal -- 3 to 4
      • Button mushrooms, quartered -- 1 cup
      • Dried shiitake mushrooms, soaked in hot water, destemmed and cut in strips -- 4 to 6
      • Firm tofu -- 2 pounds

      Method

      1. In a medium bowl, mix together the water or stock, soy sauce, hoisin, hot bean paste, sugar, rice wine or sherry, salt and cornstarch to prepare sauce. Adjust seasoning to your taste and set aside.
      2. Heat the oil over high flame in a wok or large pot. Add the scallions and stir fry until just heated through. Add the mushrooms and continue to stir fry for 2 to 3 more minutes.
      3. Reduce heat to low. Give the sauce a good stir and add to the mushrooms and scallions. Stir in well and bring to a simmer to thicken. Fold in the tofu gently and let simmer until heated through. Add a little stock or water if the sauce becomes too thick. Serve with rice.

      Variations

      • Use a variety of mushroooms to get a full flavored dish.
      • Add 2 tablespoons of minced garlic when you stir fry the scallions.
      • One to two tablespoons of Szechuan pickled vegetables can be added along with the scallions if you like. Soak them for 5 minutes in hot water first.

    • February 9, 2013 1:22 PM CST
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    • Kenyan greens simmered with tomatoes

      4 to 6 portions
      Ingredients

      Oil or fat -- 3 tablespoons
      Onion, chopped or minced -- 1
      Kale or collard greens, destemmed and finely chopped -- 2 pounds
      Tomatoes, chopped -- 2 cups
      Water or stock -- 1 cup
      Salt and pepper -- to taste

      Method

      Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.
      Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
      Adjust seasoning and serve with a little bit of the broth.

      Variations

      Add a chopped chili pepper or two with the onions if you like.

      Some recipes call for thickening the dish with a flour-lemon juice mixture. Here's how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.

      If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.

    • February 8, 2013 4:59 PM CST
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    • Fufu (West African mashed yams)

      Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them.

      4 to 6 servings

      Ingredients

      • White yams -- 2 pounds
      • Butter -- 2 tablespoons
      • Salt and pepper -- to taste

      Method

      1. Place the unpeeled yams in a large pot, cover with cold water and bring to a boil over medium-high heat. Boil for 15 to 30 minutes, or until the yams are cooked through and tender. Drain and let cool somewhat.
      2. Peel the yams, chop them into large pieces and place them into a large bowl with the butter, salt and pepper. Mash with a potato masher until very smooth. Alternatively, put the yams through a potato ricer and then mix with the butter, salt and pepper.
      3. Place the fufu into a large serving bowl. Wet your hands with water, form into a large ball and serve.

      Variations

      • Cuban Fufu: use all plantains and mix in some pieces of roast pork or pork cracklings. Add a quick squeeze of lime juice if you like.
      • Substitute cassava root (yuca) for the yams.
      • Use half yams and half plantains if you like. Simply boil the plantains unpeeled along with the yams. Then peel and mash along with the yams.

      Notes

      • Fufu is made with a wide variety of starches. White yams are most popular in West Africa, sometimes mixed with plantains. Central Africans tend to favor cassava root (yuca). Africans far away from home will sometimes use potato flakes or Bisquick™. Other options are sweet potatoes or semolina and ground rice. A variety of flours (rice, plantain) can also be boiled with water to form a starchy mass.

    • February 9, 2013 12:17 AM CST
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    • I'm banging through Brave New World,by Aldous Huxley. Brilliant! In the same "society is fucked" manner as Orwell

    • February 8, 2013 4:48 PM CST
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    • Cerdo con Frijoles (Mexican stewed pork and black beans)

      Wild boar, or cerdo, was traditionally used in this typically Mayan dish from southern Mexico. Epazote is an herb that is almost always used to flavor black beans in the Yucatán. You can substitute bay leaf.

      Ingredients

      • Pork butt or shoulder, cut in 1-inch cubes -- 2 pounds
      • Oil or lard -- 1/4 cup
      • Onion, chopped -- 1
      • Serrano or jalapeño chiles, minced -- 1 to 4
      • Ground coriander -- 2 tablespoons
      • Ground cumin --1 tablespoon
      • Black beans, cooked and rinsed -- 4 cups
      • Stock or water -- 1 1/2 cups
      • Epazote (optional) -- 1 sprig
      • Salt and pepper -- to taste
      • Radishes (optional), sliced into thin rounds -- 4 to 8

      Method

      1. Heat the oil or lard over medium-high flame in a large, heavy-bottomed pot. Working in batches, add the pork and brown. Remove each batch to a plate before browning the next batch.
      2. Add a little more oil to the pot if needed and sauté the onions, chiles, coriander and cumin until the onions are translucent.
      3. Return the pork to the pot and and the remaining ingredients except the radishes. Bring to a boil and then reduce heat to low. Cover and simmer slowly for 1 to 2 hours, adding water or stock as necessary to keep the stew from drying out.
      4. Adjust seasoning and serve garnished with the sliced radishes.

      Variations

      • Radishes are a typical garnish for cerdo con frijoles, but you could also garnish with chopped scallions, cilantro or crumbled queso fresco.
      • Try marinating the pork in adobo marinade first for added flavor.

    • February 8, 2013 4:44 PM CST
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    • South African spicy tomato, pepper and onion dish

      Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats.

      4 to 6 servings

      Ingredients

      • Oil -- 3 tablespoons
      • Onions, chopped -- 2
      • Bell peppers -- 2
      • Hot chile peppers, minced -- 2 or 3
      • Garlic, minced -- 2 or 3 cloves
      • Curry powder -- 2 teaspoons
      • Tomatoes, chopped -- 3
      • Baked beans in tomato sauce -- 1 (15-ounce) can
      • Salt and pepper -- to taste

      Method

      1. Heat the oil in a large saucepan over medium flame. Add the onions, bell peppers, chile peppers, garlic and curry powder. Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
      2. Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes.
      3. Stir in the baked beans, salt and pepper and stir to heat through. Serve hot or cold.

      Chakalaka Variations

      • The original chakalaka was probably a simple dish of onions, tomatoes and a little curry powder. These days, every South African has his or her own favorite recipe, and many are quite elaborate.
      • Baked beans are not necessary, but are very common. They also make it a full meal when paired with mealie pap.
      • Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred in at the end).

    • February 8, 2013 4:36 PM CST
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    • Indian eggplant and tomatoes

      Baigan bhurta, sometimes spelled baigan bharta, is kind of like an Indian version of the Middle East's baba ghanoush. The eggplant is roasted and the pulp mixed with tomatoes and spices. Serve as a side dish or spread on chapati or naan.

      4 to 6 servings

      Ingredients

      • Eggplant, halved lengthwise -- 1 to 1 1/2 pounds, or about 2 large
      • Onion, chopped -- 1
      • Garlic, crushed -- 2 to 3 cloves
      • Ginger, minced -- 1 tablespoon
      • Chili peppers, minced -- 1 to 2
      • Oil or ghee -- 3 tablespoons
      • Cuminseed -- 2 teaspoons
      • Tomatoes, chopped -- 2
      • Water -- 1/2 cup
      • Salt and pepper -- to taste
      • Garam masala -- 2 teaspoons
      • Cilantro, chopped -- 1/2 bunch

      Method

      1. Preheat oven to 400ºF. Place the eggplant, cut side down, on an oiled baking sheet and roast in the oven until softened, about 20-30 minutes. Allow to cool somewhat, then peel, cut into chunks and set aside.
      2. Puree the onion, garlic, ginger and chilies in a food processor or blender until smooth, adding a little water if necessary.
      3. Heat the oil or ghee over medium heat in a large pot, karahi or wok. Add the cuminseed and stir until it is lightly browned and fragrant. Immediately stir in the onion puree and sauté until any excess liquid has evaporated and the raw onion taste is cooked out, about 5 to 8 minutes. Take care not to burn the mixture.
      4. Stir in the chopped tomatoes and simmer until the tomatoes are cooked down and the liquid is reduced somewhat, around 5 to 8 minutes.
      5. Stir in the roasted eggplant and the water and salt. Bring to a simmer, and then reduce heat to low, cover and cook slowly for another 15 to 20 minutes. The eggplant will break down into a puree.
      6. Remove from heat, stir in the garam masala and adjust seasoning to taste. Sprinkle with the chopped cilantro and serve.

      Variations

      • Stir in 1 cup of peas when you add the eggplant for a more substantial dish.

    • February 8, 2013 4:28 PM CST
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    • Pinolillo (Nicaraguan, Costa Rican cocoa-cornmeal beverage)

      Pinolillo, also known as pinol, is a cornmeal and cocoa beverage very popular in Nicaragua. So popular in fact, that Nicaraguans often refer to themselves as pinoleros. Costa Ricans love it too. Rich and somewhat gritty,pinolillo is an ancient drink and is traditionally served in a dried gourd shell. While instant powder can be bought in many Latin markets, here's how you can make your own.

      3 or 4 servings

      Ingredients

      • White cornmeal -- 1/4 cup
      • Milk -- 2 cups
      • Water -- 2 cups
      • Cocoa powder -- 1/4 cup
      • Sugar -- 3 teaspoons
      • Cinnamon -- 1/2 teaspoon

      Method

      1. Heat a heavy skillet over medium-flame. Spread the cornmeal evenly over the bottom of the skillet. Toast the cornmeal, stirring occasionally, until it is lightly browned and releases its aroma. Remove to a clean spice grinder or blender and process until it is ground to a fine powder.
      2. Add all the ingredients to a blender and process until smooth and frothy.
      3. Adjust sugar to taste and serve cold over ice. Any solids that settle to the bottom are eaten with a spoon.

      Variations

      • For a little spice, add a big pinch of cayenne pepper or ground chile piquín. Other spices sometimes added include ground allspice or ground cloves.
      • Pinolillo can also be served hot. For a tasty pick-me-up, substitute coffee for the water.