10 October 2009

cooking: Spanish chocolate-chip cookies; Spanish stir-fry

Posted by admin @ 15:27 pm    categories: FoodSpain

I’m totally lying. Neither of these were Spanish. They just aren’t quite normal.

The only worthwhile thing I did today, besides spending a little bit of time looking at universities and emailing professors, was cooking.

I went to the supermarket at El Corte Inglés today, the huge (expensive) department store, because I wanted to get some things that they didn’t sell at Carrefour, which is in and of itself a monstrousity. (Although the one by me is a “Carrefour Express,” and smaller than many of them.) I bought baking soda (which was by the spices, rather than being anywhere near the baking powder, which is with instant puddings; at Carrefour, they sold baking soda with cosmetics), and a bunch of chorizo (which, by the way, is the best kind of sausage I have ever had; I’ve known this to be true for years, and it’s nice to get it easily here), and a few other things (like a Weissbier, and some cheese).

After lunching at 16:00 (yeah, I know), I decided to make cookies. We had a baking sheet, of the sort that fits into the oven, but it was filthy and as though it was mostly used as a drip pan, so I went out again and went to the chino (yes, that’s what they call convenience stores here; yes, it’s racist) a block away and bought steel wool, as well as a few other cleaning things I’d been wanting, and cleaned the sheet pan so I could use it.

Now the thing about making cookies is that I don’t have a measuring cup here, much less one with US units on it. Nor do I have a scale. (I’m going to buy one or the other before the end of the month, I’m sure. I just need to find my way to the supply store I read about a few days ago.) So I was kind of doing these things by eye. Google told me that 5.3 shots were a cup, so I found a drinking glass that was roughly one cup. All in all, I think I measured things pretty well. They don’t sell brown sugar here, not in supermarkets, so I used white sugar only; I didn’t have vanilla extract, either. And obviously, I chopped up a chocolate bar to make chips. But otherwise, I had everything I needed; the dough tasted more-or-less right. But when I made the first batch, they were crispy and flat, more like a sort of butter crisp. Very tasty (except for the ones that were burnt), though. So I lowered the temperature, and none of the rest of the cookies burned — but they were all flat and crispy.

I looked at Clotilde Dusolier’s awesome list of conversions and equivalents, which she made when she was writing a cookbook for release in the US, and she says that a half-cup of butter (1 stick in the US) is equivalent to 113 grams of butter. But I’d used a full thing of butter here — 250 grams — so 20 grams extra. Which wouldn’t be that bad, except that I’d probably used less flour than I should’ve, and so the cookies were melting into crispy messes. Delicious crispy messes, but nonetheless.

At 21:30 or so, I made dinner. I was going to make a stir-fry, and I put up rice in our rice-cooker (yes, we have a rice-cooker; hooray!), and then I realized that my mushrooms had gone bad. I had an eggplant, but a stir-fry can be two items, but never just one. So I fried the eggplant with garlic and onion, added an egg, and then chopped up a bit of chorizo and added it in. It actually ended up being really tasty atop rice, with a bit of soy sauce. Perhaps I shouldn’t be so surprised, but it was a nice unexpected outcome.

Very good. Russel is playing Passion Pit, so I’ll leave you with the video for the song he just put on: http://www.youtube.com/watch?v=qVstHPhaJ6M

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25 June 2008

Alquiler!

Posted by admin @ 23:27 pm    categories: ArgentinaFoodSpanish

Tonight I went and saw “Rent” at Konex, which is the same place that La Bomba de Tiempo is at. (Yeah, yeah, I know, I went and saw “Rent.” Shuddup.) (I went to that again on Monday, with Natanya, her brother, his wife, and her brother’s wife’s friend, Shawna.) The title is still “Rent,” even though everything was in Spanish.

It was pretty cool to watch. I’ll admit that ten minutes after it ended, everything repeated in my head was in English. It’s weird to see this show in Buenos Aires, though, where the theatre was just a theatre, and not, you know, Broadway. The acting was good (I really liked the guy who played Collins, and Mimi was pretty good, and I pretty much will always love Maureen), and the singing as well. But I mean — I guess it just felt like going to any theater production, aye? Not like going to see a Musical. And I kind of liked that.

Following Krista’s suggestion (was it hers?), I looked at the website, and followed the directions there about getting a discount: I went to the ticket office at 17:00 (actually, I got there at 17:20; I had to take a taxi to make it on-time because I showered first and lost track of the time), and wrote down my name and email and DNI, and then at 17:30 they had a “drawing” to give out the 16 free tickets they give out each night. Only, I mean, it was a drawing in name only, since there were five of us there, the other four in a party together. I got drawn first.

Which meant that, come 21:00, I sat in the middle of the front row with a $20 peso ticket (I’m not sure how much other tickets are), and the other folks sat on either side of me. This was mildly awkward, since it was a young woman, her (boy?)friend, and her parents, but it actually turned out to be fine; the woman sat next to me, and talked to me a bit. She’s a theater student here in Buenos Aire, but from Entre Rios (the city; how’s that spelled?), and she’s apparently going to Orlando in a few months to work at Disney (not sure what she’s doing). And she knew some of the folks in the performance, which was fun. We talked exclusively in Spanish, which was cool to be able to do, but slighly limiting.

In any case, “Rent” was a good time. It was essentially exactly the same as when I saw it in New York for probably 10 times as much, except the words were in Spanish. If I sung along in my head, which I [quasi-ashamedly] could do, the English words were still there, and the intonations were generally quite similar. But there were definitely points lost and words lost. I’m not complaining too much — there have got to be lost words in a translation of a musical, Jesus (speaking of whom, I got talked at by this woman at a bus stop on the way there, for like fifteen minutes, about the Bible, and she just babbled on in Spanish) — but I guess I’d say that it turned it from a musical with clever rhymes and clever syntax into a musical with just good music. That’s not entirely true, perhaps, but I think in general the meaning was retained without the simplicity, and sometimes it didn’t sound as good. (“Glory” drawn out sounds a lot better than “Gloria,” I promise you, and Mimi’s “And she looked good” in the final scene was gone, and a lot more like that.) And while perhaps we’re all limited by knowing the English version better, this woman and her parents agreed with me on this, and they spoke fluent Spanish. (We discussed it during the intermission; they had the movie & the CD of the English version at home, and apparently the father really likes it.)

I am convinced of these things:
(1) The guy who played Angel was good, but his dance scene was kind of lame, compared to past ones I’ve seen.
(2) Maureen’s monologue was good even in Spanish (although they repeated “saltar de fe” [leap of faith] more than “over the moon,” as in the English version), but I still think the best version I ever saw was Miriam’s, at TiP.
(3) “Without you” sounds a lot better than “Si no estas”.
(4) The “Contact” scene, when Angel dies, was holy shit way more scandalous here, with guys just in briefs humping women at the front of the stage. Maybe I’m wrong and was just closer to the stage.

Anyway, a fun time was had by all, and I am glad I went and saw that, and glad I got to sit in the front row. Even if I then had to eat leftovers at home because all the restaurants were closed by the time I got out at 00:30. (Leftovers weren’t bad. I took the rice from yesterday that I didn’t eat earlier today, and fried it with two eggs and some of the tofu. Which was, technically, silken tofu. I was silly and confused “pasta de soja” with tofu, and it does look the same from above, but, errr, maybe “pasta” means paste, but paste is not tofu. This is sort of like when I ordered “pan de pizza” thinking, hey, a pan pizza, and got just the baked pizza dough, with salt and oregano and nothing else. Which was actually delicious. Anyway.)

I’ve been thinking a lot about gerunds, in any case: I feel as though we use them a lot more in English than they do in other languages. I rarely hear someone saying “Yo estoy [haciendo algo]“, but in English “I’m [doing something]” is common parlance. And, when I think about it, a common mistake in people learning English is to say, “I go to this place,” when we would say, “I am going there.” I’m unsure about this — I don’t know if I’m wrong when I say, “Estoy trabajando en FLENI,” if I should be saying, “Trabajo en FLENI” (and is it “en,” or “a”), or if either is fine. In English, I could say, “I’m working at FLENI” or “I work at FLENI,” but sometimes I feel as though Spanish uses gerunds less, and would be more likely to interpret gerund-use as expressing immediacy.

And then I wonder whether maybe the case is just that I use gerunds more than the average bear in English as well, and that my confusion is based on being more self-aware of my language use. Anyway, weigh in, folks.

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24 June 2008

using up everything in my kitchen (almost)

Posted by admin @ 19:58 pm    categories: ArgentinaFood

I would guess that I made enough food for three people. Of course, I am left with 1 box of tofu, some spices, two bouillon cubes, not much more (eggs & butter & bread, but those I’ll use in the mornings). So hooray for me! I’m writing down exactly how I did it, but some of this is just me thinking, “Oh, forgot this!” For example, you should probably add the garlic with the onion for the pilaf, rather than after the water boils, and might want to use more chicken if you are actually trying to make this for a group. (I have no clue why I’ve taken to writing detailed recipes of what I have for dinner, but, well, so it goes.)

Rice Pilaf à la +justin
Ingredients:

  • 1 cup rice (I used brown; white is fine; use the appropriate amount of water + a bit more, and the cook time is a little longer than expected)
  • 1/2 white onion, chopped small
  • 2 cloves garlic, pressed, chopped finely, or mashed (I used a fork)
  • 1 1/4 chicken bouillon cubes (broth or stock would be better, but I can’t find canned broth here)
  • Curry Powder, approximately 2 tsp
  • Salt to taste (NOTE: you don’t need salt if you’re using bouillon cubes! they’re more than half salt, usually!)
  • A little bit of butter (and a few teaspoons of olive oil)
  • Frozen (or canned, I suppose) green peas, maybe 1/4 cup
  • Dried apricots, quartered (any kind, really: I prefer the tart, sun-dried, wrinklier orange kind, sometimes referred to as California; there are also “turkish” apricots, which are brown because they don’t have sulfur added, and Mediterranean apricots, which are orange but artificially dried and sweet), maybe 8
  • Raw almonds, maybe 1/8 cup

Okay, right. Cook the onion in a little bit of olive oil, for maybe 4 minutes, and then add the spices. After a minute, add a little more oil and then the rice, stir to coat. Add the water and bouillon cube, and stir occasionally until it dissolves. Add the garlic and the sun-dried tomato. Cover, and don’t open or stir until close to the end. Turn the heat to very-low but not lowest, or almost-lowest if you’re using an electric range.

When the time is almost up, add the peas, apricots, almonds, and a small pat of butter. Re-cover immediately without stirring, and wait until the water is fully absorbed. Stir everything up, turn off the heat, and leave for a few more minutes. Then serve.

With, optionally,
Chicken-eggplant stir fry
Ingredients:

  • 1 breast chicken, cubed
  • 1 small eggplant, cubed
  • 1/2 onion (see: above!), chopped into small pieces
  • a few mushrooms, preferrably portabello or white button, but any will do, sliced or chopped
  • 2 cloves of garlic
  • 1/2 tbsp butter
  • Olive oil as needed (note: the eggplant necessitates more than you might normally use, or such has been my experience!)
  • Crushed red peppers, approximately 1 tsp, but to taste
  • Curry powder, approximately 1 tbsp
  • Salt and pepper, to taste

Melt the butter in the pan, and cook the onions at a low heat while chopping up everything else. After the onions are soft, add a bit of olive oil, and add the eggplant and garlic. Stir to coat. Stir occasionally for the next five minutes or so, and then add the chicken. Add olive oil as needed (see: when things start to stick; the eggplant absorbs a lot of olive oil) — but don’t overdo it. A little at a time.

When the chicken has begun to turn white, add the spices, and stir them in. When the chicken seems close to cooked, add the mushrooms. When the mushrooms are coated in spices and cooked, and the chicken is cooked through, it’s done. The mushrooms will provide some juice, but if you want a sauce, add some soy sauce near the end, I guess. It’s spicy enough on its own.

Serve everything together, I suppose. Drink a white wine with it, to offset the spicy. I drank a Familia Zuccardi Santa Julia Tardío 2007, which was really refreshingly fruity and delicious. I would totally recommend it. (It’s a bit pricey for Argentine wines; I was feeling adventurous, and not spending much on food [I just bought the onion and eggplant] since I was using things I already had.)

Aye, aye! This entry is silly.

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17 June 2008

and, food

Posted by admin @ 19:12 pm    categories: Food

Since I’ve started, I guess I might as well not give it up.

I had amazing green pea soup today, at the cafe closest to my apartment, which is called Pinot and is in Plaza Guemes (on Charcas x Salguero). It was the soup of the day. I asked what it was, and the waitress told me, “Crema de Arvejas,” and I asked her if she knew the word in English. She did not. She started telling me they were tiny and green, and I still had to think a moment, even though I had them in my freezer. And then I realized and asked her how it was, and it was, indeed, “Muy rico,” which is pretty much all any waiter or waitress here ever says when you ask them how something is. It was bloody delicious, although of course it had ham. Good ham, though, for once. Not that shitty ham they put on every sandwhich that makes it taste like you’re eating air.

And then I got home, blathered about for a while, and bought some things for dinner. I essentially went with the plan of “make things that people have made you think of,” and so I bought stuff for spicy peanut sauce (by which I mean, I bought a carrott; I already have the rest), and bought champagne. I also bought some brie, and this time I wasn’t cheap about it, since the cheap brie was fucking lame, and tasted like mozarella. (Honestly, they make good food here sometimes, but the breads and cheeses are pha.) So I got home and ate President Brie with crackers, and then at 21:00 I made peanut sauce with carrots and green peppers and pasta. And it was pretty good.

I have a real Spicy Peanut Sauce recipe I use back home, and I approximated that, from memory (although now I think of it, I emailed it to Aitor at one point), as best as I could. I would guess my recipe, made entirely without measuring, went something like this:

  • Quarter of an onion, chopped finely
  • Three garlic cloves, minced
  • Third cup of soy sauce
  • Quarter cup of olive oil (should be sesame, but we work with what we’ve got)
  • Too much water (but should’ve been about a quarter cup)
  • Red pepper flakes, around 2 tbsp
  • Sugar, pref. brown, around 1.5 tbsp*
  • Peanut butter, two large spoonsful
  • black pepper, to taste
  • Sesame Seeds, 2 tsp* (although of course you should use salted peanuts)

(*Borrowed from land-lady.) Heat a bit of the oil, cook the onions for three minutes. Add the garlic. Cook for just a few moments, then add the soy sauce, and everything but the sesame seeds and water. When it comes to a boil, add those. Meanwhile, cook pasta and chop up veggies to put in it. Once hot for a second time, it’s done. Taste and adjust quantities wildly based on what it tastes like. (Hint: it shouldn’t taste like peanut butter if you did it right. Not too much. It should taste like spicy peanuts.)

Anyway, it turned out to be really watery, but quite good with the whole-wheat pasta. I bought a bag nearly a month ago, and I’m still going through it. This is actually the best sauce I’ve made with it — I like whole wheat pasta, but it’s got a strong flavour, and basic tomato sauces or pestos tend to be dominated by it so that their own flavors are sort of lost. A spicy sauce like this one, though, really manages to make the whole what flavor taste good. Besides, they’re the same color, and the red pepper flakes are fetching with them. (HAH.)

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