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I hate sick days where I'm actually sick

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Sep. 10th, 2008 | 01:56 pm
music: Samson and Delilah - Shirley Manson

Was SCC fucking awesome, or what?

I love how much room Friedman's leaving for the characters to grow (and the fact we don't know which direction they're going to go! Is John going to become seriously fucked in the head with some very disturbed Machine Issues, or turn out to be a relatively sane human being? I love how both are completely plausible). I love the cinematography, which is just huge and crazily spectacular for a TV show, and I love the LA palette with its big blue skies and Spanish-speaking neighbourhoods. I love Summer Glau's performance, I love Agent Ellison, I love not-so-babyfaced-anymore Dean Winters, and I love Cromartie and his mild-but-mysterious one-liners.

In summary: SCC for the win. Which is good, because the days preceding it went something like this:

Senior people: So we've got this super-urgent thing, and we're currently considering Option A and Option B. Option A sounds like the way we want to go. In fact, no, we've decided. We REALLY want to do Option A. Pity time is so short that we probably won't be able to give serious consideration to Option A; Option A sounds like JUST the thing we want to do.

Me: *works 20 hours on the weekend to produce a 40-page proposal from scratch*

Senior people: Actually, we've changed our minds and decided to go with Option B. Thanks anyway!

I think my immune system became sympathetically depressed at that point, which would explain this evil tropical flu.

Anyway, so you know this thing that's been going around: the Hundred Foods You Should Try? Well, Tigers and Strawberries made a list of a Hundred Vegetarian Foods You Should Try, which I think is a fine idea.

The thing is that I've always been a meat-loving vegetarian. I like the taste of meat; up until age 24 or so, I ate plenty of meat. But now that I don't eat meat, I find I'm not actually missing anything -- there's still a bazillion options, most of them tastier than a chunk of cow. To wit:

1. Real macaroni and cheese, made from scratch and baked [I can't believe I've never tried this]
2. Tabouleh
3. Freshly baked bread, straight from the oven
(preferably with homemade strawberry jam)
4. Fresh figs
5. Fresh pomegranate
6. Indian dal of any sort
[a staple]
7. Imam bayildi [I plan to make this tonight, from this recipe]
8. Pressed spiced Chinese tofu
9. Freshly made hummus
10. Tahini
11. Kimchi
12. Miso
13. Falafel
14. Potato and pea filled samosas
[I've never had one of these where the flavour was anything more than 'meh']
15. Homemade yogurt [does Easiyo count?]
16. Muhammara [me and capsicum are usually not friends, but I've tried one delicious version of this]
17. Brie en croute
18. Spanikopita
19. Fresh, vine-ripened heirloom tomatoes
[Timorese people just call these 'tomatoes']
20. Insalata caprese
21. Stir-fried greens (gai lan, bok choi, pea shoots, kale, chard or collards)
22. Freshly made salsa
23. Freshly made guacamole
24. Creme brulee

25. Fava beans [hm, I can't believe I've missed a member of the bean family]
26. Chinese cold sesame peanut noodles
27. Fattoush
28. New potatoes [I once lived with an Irish girl who knew forty recipes for potato, but my family never did potatoes]
29. Coleslaw
30. Ratatouille
31. Baba ganoush
32. Winter squash
33. Roasted beets

34. Baked sweet potatoes [I find them disgustingly sweet; give me cassava any day]
35. Plantains [do cooked red bananas count?]
36. Chocolate truffles
37. Garlic mashed potatoes

38. Fresh water chestnuts [I'm pretty sure I've only had these out of a can, even in good Chinese restaurants]
39. Steel cut oats
40. Quinoa [can't get it here, but I'll try it one day]
41. Grilled portabello mushrooms
42. Chipotle en adobo
43. Stone ground whole grain cornmeal
44. Freshly made corn or wheat tortillas
45. Frittata
46. Basil pesto
47. Roasted garlic
48. Raita of any type
49. Mango lassi
50. Jasmine rice (white or brown)
51. Thai vegetarian coconut milk curry
52. Pumpkin in any form other than pie

53. Fresh apple pear or plum gallette
54. Quince in any form
55. Escarole, endive or arugula
56. Sprouts other than mung bean
57. Naturally brewed soy sauce
58. Dried shiitake mushrooms
59. Unusually colored vegetables
(purple cauliflower, blue potatoes, chocolate bell peppers)
60. Fresh peach ice cream
61. Chevre
62. Medjool dates
63. Kheer [Jeffrey Steingarten, one of my favourite food writers, once wrote a rant about Indian desserts that I have to say I agree with]
64. Flourless chocolate cake
65. Grilled corn on the cob
66. Black bean (or any other bean) vegetarian chili
67. Tempeh
[another staple]
68. Seitan or wheat gluten
69. Gorgonzola or any other blue veined cheese

70. Sweet potato fries
71. Homemade au gratin potatoes
72. Cream of asparagus soup

73. Artichoke-Parmesan dip [no, but it sounds delicious]
74. Mushroom risotto
75. Fermented black beans

76. Garlic scapes
77. Fresh new baby peas [the origins of my pea phobia are lost in the murky depths of childhood]
78. Kalamata olives
79. Preserved lemons
80. Fried green tomatoes
81. Chinese scallion pancakes
82. Cheese souffle
83. Fried apples

84. Homemade frijoles refritos [what, you mean it doesn't just come in a can?]
85. Pasta fagiole [one of my staples]
86. Macadamia nuts in any form
87. Paw paw in any form [well, some people call papaya 'paw paw', but those people are WRONG]
88. Grilled cheese sandwich of any kind [I've noticed my American friends make this differently; they pan-fry it, for some reason calling it 'grilling', whereas I grill it -- which they call 'broiling']
89. Paneer cheese
90. Ma Po Tofu (vegetarian style–no pork!)
[ok, vegetarian mapo tofu is horrible compared to the real thing, and I generally refuse to eat it due to the sheer disappointment factor]
91. Fresh pasta in any form
92. Grilled leeks, scallions or ramps
93. Green papaya salad
94. Baked grain and vegetable stuffed tomatoes
95. Pickled ginger

96. Methi greens [I hear you can grow these from fenugreek seed; should try it, one of these days]
97. Aloo paratha
98. Kedgeree (the original Indian version without the smoked fish, not the British version with fish)
99. Okra
100. Roasted brussels sprouts [I've never even eaten a brussel sprout, let alone a roasted one]

What are your must-try vegetarian foods?

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Comments {9}


(no subject)

from: caraway_
date: Sep. 10th, 2008 09:03 am (UTC)

Tabbouleh, hummus, vine leaves.

This is quite inspiring.

I'd never seen a sandwich press or a rice cooker in a home before I came to Australia. Just saying.

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(no subject)

from: tevere
date: Sep. 11th, 2008 03:16 am (UTC)

I could eat tabbouleh all day! Sadly, we have a lack of parsley in these parts. Hummus... you know, I've never been excited by it, except this one time I had a spicy hummus from a shop on Sydney Road that was AMAZING. Sadly, I was never able to find the shop again.

I've never met anyone with a waffle iron in their home, but I understand these things are popular in North America. Just sayin' *g*. Actually, in my home we use a George Foreman grill (about as American as you can get) for our sandwich pressing needs.

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(no subject)

from: copracat
date: Sep. 10th, 2008 11:40 am (UTC)

Pesto anything.
Ratatouille slow cooked in a casserole dish so the veg all hold their shape but melt like eggplanty, courgettey, tomatoey goodness on your tongue. With couscous.
Blue cheese and cauliflower soup.
Fresh, cool capsicum, or sugar snap peas or beans - anything that's green and snaps.
Yong Tau Fu - tofu stuffed veggies cooked with noodles.
Gai lan with oyster sauce
Buckwheat soba with sesame seeds and soy sauce and wasabi and seaweed. What is that called? God, I love it.

Why don't I have a food porn icon?

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(no subject)

from: tevere
date: Sep. 11th, 2008 03:23 am (UTC)

Seriously. Basil. Nothing isn't more delicious with the addition of fresh basil. There's quite the black market here in basil plants, given that you can't actually buy it anywhere. Someone managed to sprout some from seed, and we all own clones of that plant.

Mmmm, blue cheese in soup. Man, I am so looking to moving back to a country with CHEESE. Despite the abundance of goats in Timor, cheese has yet to become a thing.

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(no subject)

from: copracat
date: Sep. 11th, 2008 04:10 am (UTC)

Oh, you could make your own goat's milk yoghurt! If you like that kind of thing. Do you get goat milk or are the goats for meat eaters?

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(no subject)

from: tevere
date: Sep. 11th, 2008 04:37 am (UTC)

*laughs* We TOTALLY considered goat cheese and yoghurt; I looked up all the recipes for home cheese-making, and it didn't even look that hard. The problems we face are:

a. It seems like you have to mail order cheese-making enzymes, and we're not supposed to send biological products through the office's mailbag; and

b. Goat milk seems to be strictly for the (admittedly well-nourished) baby goats. I don't think people milk goats here -- I've never heard of it, though it seems weird that they haven't tapped into a source of extra nutrients. But then again, the whole idea of 'dairy products' has only gotten big in Indonesia in the last generation, where marketers are busy shoving it into the 'middle class health food' niche. Hence a generation of tubby Indonesian kids fed on nothing but sweet yoghurt (and deep fried chicken nuggets), because you can NEVER HAVE TOO MUCH DAIRY.

We considered buffalo milk, too, but same problem: who sells buffalo milk?

We use an Easiyo for yoghurt. I scoffed when The Boy's mum gave us one, but it's actually quite handy.

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(no subject)

from: resonant8
date: Sep. 10th, 2008 02:01 pm (UTC)

Huh; 67; I'm not a vegetarian, but I did better on this one than on the carnivore 100, which looked to me like the Taxonomy of Inedible Animal Products.

I've been on a bitter foods kick the last couple of years, and so I have a newly discovered love of brussels sprouts. Just, if you want to try them, don't boil them. Braise them (with or without orange juice) or roast them (with or without chopped bacon and slices of red apple) but don't boil them.

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(no subject)

from: tevere
date: Sep. 11th, 2008 03:25 am (UTC)

Brussels braised in OJ? Roasted with apple? *laughs* Sounds weird, but I'll give it a try. You know, when I can actually find a brussel sprout, which may have to happen back in a first world Western country...

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(no subject)

from: resonant8
date: Sep. 11th, 2008 03:29 pm (UTC)

Well, salt and sweet both balance bitter, so it makes sense when you eat it.

For the braise, you slice them crosswise, which gives you these lovely green spirals, and then you use olive oil, chicken broth, garlic, and powdered ginger with a splash of OJ at the end. To roast them, you cut them in half. Some of the outer leaves always burn. I haven't found any way around this.

'Course, when I make either of these recipes, there's always plenty left over for me, because the spouse eats b.sprouts only grudgingly and the kidlet not at all.

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