text:
We're ALL Winston Smith now - and our common enemy is the Big Brother State
The latest thing we've all got to worry about in this brave new world of ours is that the young, not having read Orwell's Nineteen Eighty-Four, are simply too eager to give up their information and privacy to the tech giants. Those richer in years have been forewarned by the novel and are thus less likely to get sucked into this …
Niven has this one covered
To quote Larry Niven "F × S = k. The product of Freedom and Security is a constant. To gain more freedom of thought and/or action, you must give up some security, and vice versa."
The magnitude of these has changed beyond recognition in recent years in accordance with another of his laws; "Ethics change with technology."
Personally as someone who has read 1984 I think a lot of what saves us is our utter indifference. The system in the book only works due to the scary level of commitment from the government employees. At the moment we simply lack this (hooray for bureaucracy!). In the future? Not so sure.
Re: Niven has this one covered
And how does giving up freedom of thought/action to Google increase one's security, exactly?
F × S = k
F × S = k
Am I the only one who reads this as "Fuck's sake"?
Re: "The product of Freedom and Security is a constant"
No it isn't...
Not as long as there is another factor called money(M) involved in the equasion...
Re: Niven has this one covered
I see the likes of Google as facilitating 'freedom' with their tools and means of expressing oneself. Anything you give them in exchange is a net reduction in your security (of identity etc) by taking it out of your hands.
Re: Niven has this one covered
It sort of worked in East Germany.
You only need enough commitment from a few to get the ball rolling, once everyone else thinks there's no escape and that any transgression will be discovered and punished they'll be more compliant. Even to the extent of becoming part of the system.
The message from the wall was, in essence, "no-one gets out of here alive". It works for the Norks and would in the UK too given the right resources.
Personally as someone who has read 1984 I think a lot of what saves us is our utter indifference. The system in the book only works due to the scary level of commitment from the government employees. At the moment we simply lack this (hooray for bureaucracy!). In the future? Not so sure.
Stewart Lee, in stating that he hates Twitter, (half) jokingly called it "a state surveillance agency staffed by gullible idiots. A stasi for the Angry Birds Generation"
Like all humour, there's a kernel of truth in that. It won't be the government snooping on what we do, and who we do it with. It will be us - the public.
Most people in East Germany selection for political "re-education" were dobbed in by neighbours (probably in a pre-emptive strike) or more chillingly, their own children. A common classroom trick was to ask the kids to sing the theme tune to the news, to identify whose parents were watching the banned West German news.
Re: Niven has this one covered
To quote Larry Niven "F × S = k. The product of Freedom and Security is a constant. To gain more freedom of thought and/or action, you must give up some security, and vice versa."
This is somewhat similar to the comparison of Left vs. Right paradox. IN THEORY, the Left wants equality for all, and to do that they are willing to take away people's freedoms. The Right wants Freedom for all, and as a consequence of exercising those freedoms equality falls away.
At least that's in theory. In practice, there is no longer a left & right except for the comedy they play out for the voting public and the partisan suckers that believe the other side is the reason why their side doesn't get what they pretend to want. In reality, only the richest 1% get what they want, while the rest of the voting public get partisan excuses. That's why they lose both freedom and equality.
Re: Niven has this one covered
I would argue that k varies dependent on the enlightenment of the society. In the dark ages, it was very much lower... very few personal freedoms, and the constant risk of being butchered in a viking raid. It's possible to envision a future without war, social or religious conflict, once those instinctive monkey-brain urges to form tribes are overridden, and competition for resources is reduced as manufacturing and farming efficiency rises. Let's hope that k continues to go up, rather than reaching a maximum (or, terrifyingly, already have reached it).
Re: Niven has this one covered
If this idiotic ditty is what passes for political theory then its no surprise we are all of us in such deep doodo, with clowns and morons like Cameron and Milliband as leaders.
Re: Niven has this one covered
"The system in the book only works due to the scary level of commitment from the government employees. At the moment we simply lack this (hooray for bureaucracy!). In the future? Not so sure."
The other end of the scale was covered by Terry Gilliam's "Brazil" where the Government employees are astonishingly inept but retaining the bureaucratic, oppressive nightmare where life is just as miserable and dangerous (yes i know it was meant as comedy, but sometimes with HMG it rings very true lol)
Re: Niven has this one covered
Not comedy; satire. The very best satire is nearly indistinguishable from the thing it is satirising.
Re: F × S = k
I'm getting FriSK.
Re: Indifference @JimmyPage
Most people in East Germany selection for political "re-education" were dobbed in by neighbours (probably in a pre-emptive strike) or more chillingly, their own children. A common classroom trick was to ask the kids to sing the theme tune to the news, to identify whose parents were watching the banned West German news.
This is also seen in 1984. Then again, the real-life inspiration for 1984 was Stalinist USSR, of which the GDR was pretty much a carbon copy/puppet state anyway. It is also why the fall of the GDR caused a lot of grief when the Stasi secret files were uncovered; many formerly GDR citizens started finding out that neighbors, friends or even their own family had ratted them out to the Stasi.
Re: Niven has this one covered
With every passing year, Brazil looks more and more like a documentary.
Re: Niven has this one covered
Whose Freedom, whose Security? Orwell was warning about the ruling group minimising the freedom of the underlings to ensure their own security. Niven's law holds for this limited case, but you get something quite different if the security of everyone is considered, and society switches to a state where there is no constant ruling group.
Re: Niven has this one covered
> I would argue that k varies dependent on the enlightenment of the society. In the dark ages, it was very much lower
I'm not sure I agree with this. In the dark ages, you could always wonder off and start your own farmstead in the forest or wilderness. The volume of legal requirements was rather low, not the 5000 new laws per year coming out of the EU alone, never mind national government. The State's reach was also limited meaning that freedom and security from peer attacks were somewhat inversely related but freedom and security from state attack were directly related.
The question is, what is the larger problem, peer attack or state attack and can the state coopt peers to attack you. Authoritarian regimes on both sides of the spectrum have shown that it certainly can. Would the State attack you? Perhaps we can learn from one of the most advanced, most enlightened, highly educated societies in the world. Germany in the early part of the 20th century. What tipped the balance and plunged the world into chaos? Probably not the rantings of a charismatic madman, but desperation caused by economic collapse which meant anyone offering hope was welcomed, regardless of their views on Jews.
What drives stock-market bubbles? Low interest rates. With no return on investment available from loaning money to business in a format where business has a firm idea of return, the money goes on speculation. Interest rates show you what return business is really expecting, stock prices show you how desperate the gambling is. Ideally the return should be on average around the same from both markets - slightly higher in stocks due to additional risk. If the difference is massive, the risk is massive.
So the problem is that we have built an inordinately intrusive infrastructure and new we teeter on the brink of economic disaster. I don't know if the NSA would have built their tapping infrastructure without the example of Google, or if its facial recognition capabilities are enhanced by facebook's tagging, but we with more and more of our lives held under the control of third parties its a problem. I would not be able to find work without job search engines, without email and DNS. What if the government decided I should not be able to use these things because I am an undesirable non-native? The problem with massive amounts of meta data is that it can be used to construct very convincing circumstantial evidence. When people are hurting they want swift justice and decisive action. The impartial, objective computer says that is you in the photo and you are guilty.
Combine this scenario with the vague laws passed in the last 10 years which mean everyone is criminal. What happens when the government goes back to google, pulls up your GPS location for the last 5 years and slaps a GBP 4000 fine on you for every time it notices you arrived at your destination faster than your should have, or if you can't pay you go to jail. Perhaps only enemies of the party will be investigated like this. We could have had self-contained GPS's but most people never really twigged that live updates could be used to track you and the system is set up to do just that. It's so pervasive, that paper maps with their offline capabilities are rare.
All our tech provides extra features, but the tradeoff is increased fragility. Turn off the mobile network and all sorts of things just don't happen. House purchasing failures on the other side of the world batter our economy.
I wonder if the dark age death tolls were anything comparable to what we have inflicted on ourselves with our greed and tech-fueled economic capabilities?
Re: Niven has this one covered
East Germany was scary.
I had a friend who was a teacher in East Germany. A few years back she showed me her Stasi file, which she had requested after the wall came down and the archives were put under federal control.
She had been a teacher at a school where many of the elite sent their children. She lost her job without any ground being given and had to find alternative work. She found out one of her colleagues was a spy and had tricked her into saying something non-positive about the government, his report was filed a couple of days before she was kicked out.
She didn't say anything negative, just not positive. Not "the government is a buch of tossers who will be the first against the wall when the revolution comes," but more along the lines of, "there wasn't much bread in the shop this week, the government could do better."
And that was at a time when people knew they could be spied upon, when brothers, sisters, mother, fathers, spouses or best friends could be secretly spying on you.
What have you said online or in mails over the last years that could raise the ire of your government?
Re: Niven has this one covered
"The other end of the scale was covered by Terry Gilliam's "Brazil" where the Government employees are astonishingly inept but retaining the bureaucratic, oppressive nightmare where life is just as miserable and dangerous (yes i know it was meant as comedy, but sometimes with HMG it rings very true lol)"
Intriguingly Brazil was inspired by a real-life incident during Brazil's dictatorship period which saw the wrong man tortured after a bureaucratic cock-up
Re: Niven has this one covered
I always liked this formulation:
In theory, there's no difference between theory and practice, but in practice there's a great deal of difference.
Re: Niven has this one covered
I was reading and listening to all the political gloating/angst over the Cantor loss here, and came to that conclusion. The misdirection being played out by both sides demonstrates that the system really is rigged and rigged for that exact reason. Keep your eye on the ball (while we pick your pocket, steal your house, and retirement). Oh well, live and learn. I just hope they realize that six plus millenia of historical record is littered by a LOT of dead elites.
Re: Niven has this one covered
Brazil: Best. Film. Ever.*
* My wife disagrees and just thinks it's typical of the kind of weird shit I like.
Re: I would argue that k varies dependent
So, did you fail basic calculus or your search engine skills?
Niven explicitly said k is fixed only for a given individual and otherwise varies according to a great many inputs.
Re: the real-life inspiration for 1984 was Stalinist USSR
that's funny, because in my reading Orwell references Hitler and the Spanish Civil War more than he ever referenced Russia. And he noted frequently that it was written for the UK and America because he did not think we are as naturally immune to fascist thinking as we too often suppose.
While it is true that Churchill made his famous Iron Curtain speech in 1946, it is also true that he was on his way out of politics even as he made that speech. So no, Stalinist Russia was not the model for 1984. Rather even though Orwell fancied himself a democratic socialist, he was drawing on what he knew of socialism in all of its various forms as it had been practiced in and around him.
Re: Niven has this one covered
Perhaps we can learn from one of the most advanced, most enlightened, highly educated societies in the world.
Perhaps you should read more Orwell:
Secondly there is the fact that the intellectuals are more totalitarian in outlook than the common people. On the whole the English intelligentsia have opposed Hitler, but only at the price of accepting Stalin. Most of them are perfectly ready for dictatorial methods, secret police, systematic falsification of history2 etc. so long as they feel that it is on 'our' side.
http://www.thedailybeast.com/articles/2013/08/12/george-orwell-s-letter-on-why-he-wrote-1984.html (not much commentary, mostly just Orwell's letter on the subject)
I didn't like reading 1984 and I haven't read much else by him. But I at least am aware of his primary tenets and don't try to re-write them.
Good point
Very good point here.
I am not so worried about Google having my data, but then there are some plans that online access to government services is only available through a special government account, that needs to be verified blah blah. Whatever they say, what they want is control. I don't need that.
With the industry, there normally is an opt-out, and mostly its anyway an opt-in. Not scary. You should just be aware what you are giving away. Do you get money for value?
Biggest problem is: politicians have already started diversionary tactics to make the people believe Google (or whoever) is the enemy. I know too many people who believe that politcians are really here to make this a better place, so they don't get what's going on.
Re: Good point
"politicians have already started diversionary tactics to make the people believe Google (or whoever) is the enemy."
Google are doing a pretty good job of it for themselves - disregarding all the normal creepy spying stuff, not paying their taxes goes a long way to convince the average man who the bad guys are...
Re: Good point
Google avoiding taxes is a bad thing only insofar as they are not helping the rest of us do the same. With all their resources and tax accountant/specialists they should easily be able to set up a bank/investment company where we could all enjoy exactly the same freedom. Or (better yet!) financially support any political party that is serious about abolishing taxes. The socialists will whine, so we might need special rules to tax just them... for their own good, of course.
Re: Good point
"should easily be able to set up a bank/investment company where we could all enjoy exactly the same freedom"
Actually, anybody can already do what google does, or variations thereof.
The problem is that avoiding taxes is quite expensive in and of itself. Therefore the amount of tax you avoid paying has to exceed the costs of putting everything in place to be worth it.
For most people it isn't.
Re: Good point (But they can't jail EVERYONE)
Perhaps the best way to stop an unjust government is to STOP (not avoid) paying taxes.
If EVERYONE stopped, then the government would go belly up and collapse before they could catch everyone and lock them up. There would not be a government left if nobody paid taxes
As far as I'm concerned, all those people who went on the Dole are now my DEPENDENTS.
The government takes my money to pay for the votes they buy to stay elected and to pay the
"unenjoyment" for those who can't find work, and their health care and their food stamps and their "Obama Phone" and their EBC card you can use to buy booze and weed with.
I ask you this. WHY should I continue the cycle and keep working? What's the point of continuing to throw good money (and effort) after bad?
Re: I am not so worried about Google having my data
You should be. Because they've selected farmed out access to their data to a single political party in the US.
Re: financially support any political party that is serious about abolishing taxes.
What an odd thing to say given how they have informationally supported (far more valuable than any mere cash/lobbyist contribution could ever be) the party in the US that is most likely to raise taxes.
"Common to both of these stories is the mistake that private sector information-gathering is the same as (and thus as dangerous as) mandatory state collection of the same data."
True in principle but add in the fact that the state has access to all the data collected by the private sector whenever it wants and the lines begin to blur. Especially since we have no way of knowing what or when the private sector is giving up and there are no judicial controls to moderate the state's behaviour.
Going a little bit further along this line of thought, it's also reasonable to assume that companies like Google mine you deeper and harder -because money is at stake and information is what gets that money- than a spook outfit might be inclined to.
Judicial controls
Judicial controls are indeed the kicker. I have no objection whatsoever to Tesco knowing that I have a toddler: they use that information to (Oh! The infamy!) give me special offers on nappies. And I approve of the law which says they're not allowed to pass my information on to Sainsbury's without my permission. So I was a bit bloody pissed off when the Blair Government simply announced that they were commandeering all personal records held by the supermarkets because they felt like it.
In my republic (whenever I get around to founding it), it will be illegal for politicians to vote away constraints on their powers.
@Irongut and others
Where is the evidence that the state has access to all our data? The potential to access it all via a MITM attack via our ISP's I grant you but thats not quite the same thing.
Re: @Irongut and others
I think it was a reference to national security letters in the US, where by a secret court gives a secret authorization to secretly demand data from a company that is not allowed to tell anyone that this even took place.
Google's money comes from advertisers, who believe that Google's information on people will help them sell junk to the same people.
Google can tell them all kinds of subtle lies about people and the stuff they are interested in. Who's going to know?
Well I would certainly expect other results from buying ad-words than Google telling me it's working... I might even hope for an increase in sales o.0
So yeah - Google could tell me all sorts of shit, most likely they wont tell me shit. I'll trust that they target the advertisements, and if I see a proper amount of return from my investment, I'll probably renew my ad contract. If nothing happens, then I'd be a fool to continue advertising using Google.
Re: @Irongut and others
Have you not heard of the 'secret room' at AT&T at 611 Folsom St. in San Francisco outed by former AT&T technician Mark Klein?
Re: Judicial controls
In a constitutional republic (like a lot of countries are) it already is. Doesn't help much though as the government simply builds a big enough military/police force that they can then vote away the prohibition on voting themselves more power and break the heads of the first few people who complain. The other 80% of the population are sheep who don't pay attention and are too afraid to stand up for themselves.
Honesty is the best policy
One of the inter-generational differences (whether it's the metaphorical cart the or horse in this argument I don't have the insight to say) is attitudes towards honesty: telling the truth - whatever "truth" turns out to be.
One of the many throwaway lines in the BBC sitcom Just Good Friends (other than the innoculation classic: "didn't you feel a prick?" "Well, Penn, I was a bit embarassed") was Penny's admonishing Vince for telling lies and getting the reply "That's because I'm a liar" and after that the whole topic was dropped and the story moved on. Vince tells lies: it's no big deal.
These days, it seems, that "being a liar" doesn't mean telling people that it's "black" when really it's "blue". But that lying now means not volunteering every single piece of relevant, or otherwise, information at the earliest opportunity - what used to be called "blabbing". Worse than that: being caught lying (telling actual black is blue untruths) is portrayed as being such a heinous crime that the very thought of it is, well, unthinkable. So much for "ooops, you got me" and brushing it aside.
In such an environment, where information is offered freely to or even: forced on a person, how can the generation brought up thinking that way act any differently? They have it drummed into them that giving information is mandatory. That withholding it is "sinful". That you must tell the truth all the time, to everyone, no matter what the consequences for anyone involved.
So when a big, bad, internet giant says "tell us everything", they blab. Age, height, weight, most intimate thoughts, address, list of 50 closest friends, political leanings, shoe size, suspicions about classmates, inside leg measurement, which musician they'd most like to have sex with, hair colour, medical history, favourite programmes and fantasies about their teachers. Hell, even PV-ing is less intrusive.
Whether this is considered "being honest", or is simple naivety, or some sort of catharsis we'll never know. The good thing is that all this data gets lost in the mix along with the billions of other personal records. Fortunately for all these data-givers, so little of it is either interesting or relevant.
Re: Honesty is the best policy
We live in a nation of informants.
Re: Honesty is the best policy
Not sure the younger generation are that honest. They might be a little more naive about incriminating themselves because they don't look ahead. Especially when they feel they are only interacting with their peers.
The older generations had many more things to conceal - there were many social taboos. They learned from an early age what might lead to a punishment. Either they avoided it - or more usually made sure they weren't caught. They were schooled in, and by, hypocrisy.
To be fair to the younger generation. Although many things are no longer taboo - the punishment of an innocent transgression is likely to be a jobsworth over-reaction that can blight their future. They generally find that out when it's too late.
Adults expect kids to be able to fathom out new situations without being told about them. Adults generally have forgotten that kids are learning to handle these new situations and their illogical nuances. In the same way politicians are continually passing laws that criminalise the population - and expect everyone to know them by chapter and verse through some mysterious process of osmosis.
Re: Honesty is the best policy
"We live in a nation of informants."
Do we? People nowadays seem more inclined not to want to get involved in other people's business. Either they fear being dragged into something - or they think "live and let live" - or "there for the grace of god go I".
In the old days there was solidarity within a social group - but there were also the venomous attitudes that were wrongly justified as defending "Christian" morality. Those who considered themselves "holier than thou" took pleasure in criticising or denouncing other people.
Re: Honesty is the best policy
No we dont. Informants generally make a conscious choice to inform. When you dont make that conscious choice you are just being used as a tool or a dupe.
Its an important point - most people dont seriously consider the data will be used against them, and in a right thinking and operating society they shouldnt have to.
Re: Honesty is the best policy
Quote: Do we? People nowadays seem more inclined not to want to get involved in other people's business. Either they fear being dragged into something - or they think "live and let live" - or "there for the grace of god go I".
Familiar with the term "yenta"? They are in abundance and not just femeal. They thrive on knowing what's going on in everyone else's lives.
There's a fundamental flaw in this article and it's a big one.
>>" Those guys slurping the Big Data streams couldn't give a hoot how we get our jollies, nor what our political beliefs are."
That can change. Very fast.
These companies can be easily suborned by the government or law enforcement. Once that data is gathered, good luck keeping it out of their hands next time there's a witch hunt.
And as to choice: I recommend spending a week trying to avoid all tracking. It's pretty bloody hard. Just blocking google-analytics at the router level causes about a third of the sites I visit to stop working. And so long as the information can all be joined up it doesn't matter if most of it is anonymous. It only takes the linking of one part of it to a real person to link all of it. And that's near trivial to do when you have so much information.
Re: There's a fundamental flaw in this article and it's a big one.
I'm sure there's something that can be done about that. Google and everybody else has their tracking code on the webpage in the form of some JavaScript. So either subvert the JavaScript engine itself, and lie to Google, or rewrite the code on the webpage.
I mean, how hard is it to subvert a C compiler to add all kinds of backdoors to compiled code like Tor or TrueCrypt?
Re: There's a fundamental flaw in this article and it's a big one. @h4rm0ny
How true
After all IBM sold the punchcard machines to the Nazis and we all know what they were used for.
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Tuesday, 30 Jun 2009 07:42 PM
President George H.W. Bush lost the presidency because he broke his 1988 campaign pledge: "Read my lips: no new taxes." Now President Obama is as blatantly poised to disregard his most fundamental campaign promise: "If you make less than $250,000 your taxes will not go up. Not one dime."
In our new book "Catastrophe," we write about the breadth of Obama's planned tax hikes and the heights to which he will drive taxes. To pay for his healthcare catastrophe, Obama will likely make all health insurance premiums, paid by employers, taxable to the employees.
Editor's Note: Get Dick Morris' book, "Catastrophe." Go Here Now.
So if your income is $50,000 and your employer pays $10,000 in health insurance premiums for you, your taxable income will be $60,000. In effect, this means that most taxpayers will have to pay more than a third of their incomes to the federal government.
And Obama's "cap-and-trade" legislation is the exact same as Al Gore's BTU tax which was the centerpiece of Clinton's 1993 tax program. Eventually, Clinton replaced it with a flat 5 cent gasoline tax. But the idea of taxing utility bills to drive down electricity use is as old as the Clinton administration. But Obama can't call it a tax because that would break his pledge. So he calls it cap and trade instead.
Finally, it is obvious that Obama will be unable to restore financial solvency to Social Security and Medicare without big hikes in the payroll tax, coming in 2011!
It is ultimately these tax increases which will drive Obama's congressional majority from office in the 2010 elections.
His stimulus package, raising the deficit damaged the recovery by raising interest rates. Now he will complete the catastrophe by raising taxes. Together, these tax hikes and interest rate increases will choke off any recovery the business cycle would naturally catalyze.
From now on, its Obama's recession.
© Dick Morris & Eileen McGann
Tuesday, 15 Apr 2014 09:26 AM
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Tuesday, 09 Aug 2011 14:53 PM
July 21 marked the anniversary of the passing of the Dodd Frank Wall Street Reform and Consumer Protection act. Unfortun . . .
Friday, 04 Mar 2011 16:49 PM
Obama's failure to support America's allies in the Middle East and his dithering endorsement of chaos in the region will . . .
Well...,it looks like we can anticipate the Ferguson Grand Jury decision this...
When will these well meaning people learn that humans cannot live together in...
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What is the last new recipe you tried, and how would you rate it?
- Jadore Jun 29, 2010 03:23 AM
The last new recipe I made was Grilled Vegetable Antipasto with Herbed Chevre and Crostini:
We had it on Saturday, when a few friends stopped by for drinks before we went out to dinner. Was it good? Oh, MAN. Let's just say that after I came home from dinner late that night, I went onto Ebay and snagged my own copy of the book it came from. The Foster's Market Cookbook will be arriving at my home within a week, God willing!
What new recipes have you made recently, and how'd they turn out?
re: linguafood
Yeah, that one didn't look so great, to be honest. Her newest offering, the chicken thighs roasted in mustard, sounds pretty good though. And I loved her pistachio cookies when I made them last winter.
re: linguafood
ditto on this. I made something very similar this past winter and the visuals were such a turnoff, I really couldn't even eat it. I must be squeamish!
I last made this potato salad with lemon, mint, and chili: http://www.dailymail.co.uk/femail/art...
I reduced the number of green onions and used unpeeled redskin potatoes. I really wanted to like it, but for me, this recipe was just OK. It got mixed reviews from those I served it to.
re: ChristinaMason
Geez, who gave you that bore of a recipe??? '-)
re: linguafood
LOL. Maybe your friend just has a magic way with potatoes that I lack. We still ate it :)
I made a weight watchers cheesecake recipe and it was so terrible I put the whole thing in the bin. The crust was ground light digestive biscuits and honey. I added a bit of melted margarine thinking it wouldn't crisp without it but it was still wet and soggy. The filling had potential but couldn't really be recongized as cheesecake. Blech. A resounding failure!
re: crispysaltysweet
The last recipe I made was Carne Guisada. I love this stuff and it could not be easier to make. For the chili heads, you can adjust the heat by putting more peppers or different peppers. I have made it with a couple of Jalapeno's, sometimes with Serrano's and if I'm really feeling brave and know that I'm the only one eating it I will use Habanaro.
Carne Guisado
• 1 pound stew beef
• 2 tablespoons vegetable oil
• 1 small can of tomato paste
• 10 1/2 ounces condensed beef broth, undiluted
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, crushed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 or 2 small jalapeno or serrano chile peppers, chopped
• 1/2 cup water
• 2 teaspoons cornstarch, dissolved in a small amount of cold water
Brown meat in oil on all sides. Pour off excess grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water to crock pot. Cover and cook on low for 8 to 12 hours, or until meat is very tender.
Turn to high and dissolve about 2 teaspoons of cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice and warm tortillas, if desired.
Alton Brown tres leches cake. I didn't care for it but people at the party I brought it to liked it. I think you need to separate the eggs and beat the whites for the best rise and that makes a much better cake for tres leches.
Potato/Leek Soup from the ATK Family Cookbook on Sunday night. Pretty good...they use a huge amount of leeks in it (calls for 4-5 pounds of leeks/1.5 pounds of potatoes). I scaled it back a bit.
6 T unsalted butter
6 cups leeks (calls for 11)
2 cloves garlic, minced
6 cups chicken stock
1.5 pounds red potatoes, scrubbed and cut into 1/2" cubes
2 bay leaves
1 T fresh thyme, chopped.
Salt and pepper to taste
Melt the butter, add the leeks and garlic. Sweat for 15-20 minutes. Add the remaining ingredients, bring to a simmer and cook for an additional 15 minutes, until potatoes are tender. Smash some of the potatoes against the bottom and sides of the pan to thicken soup slightly. Adjust flavors with S&P, as desired.
Overall I liked the recipe, but even at the scaled back ratio I used, the leeks were a bit overbearing. I want to try a creamy potato/leek soup next.
Per a suggestion I found somewhere on this site, I tried Cook's Country TV's Meatballs and Marinara. It was delicious over pasta and since I had so much left over I turned the final third into a fab vegetable and meatball stew. I printed this off from the cookscountrytv.com web site on May 19th but looking back at the site now I see that you have to be registered to see that particular recipe.
re: mandycat
You can still get this recipe online here:
re: toveggiegirl
So you can, which is puzzling. Just out of curiosity I tried accessing the recipe after reading your post, first going to cookscountrytv.com's home page and using their search window. I got to the recipe but with the details blurred and a window telling me that "The page you requested is available, FREE, to registered users of CooksCountryTV.com
Thanks for taking the time to reply. It appears that if you have the full path to a CCTV recipe you can get there without being registered. If you use their search engine, you do have to be registered. I used to be registered ("FREE") on this site but bailed when they went through a phase of sending me emails what felt like every five minutes.
This cuban-style pork roast got 4 stars from the whole family and will be on regular rotation in my kitchen. Two cups of oregano is a LOT, but I planted some outside years ago and it grows easier than weeds!
1 garlic head, separated into cloves and peeled
1 tablespoon kosher salt
1 tablespoon whole black peppercorns
2 cups loosely packed fresh oregano leaves
1/4 cup olive oil
2 tablespoons white wine vinegar
1 (4- to 4 1/2-pound) bone-in pork shoulder
I made Alton Browns pretzel recipe a couple of weeks ago and thought them just ok.
I have a fabulous pretzel recipe I fell in love with a couple years ago, but I misplaced it somewhere and was too rushed to go looking. Live and learn.
The pretzels weren't bad, just not memorable. I added some dark beer to the boiling solution, since I remembered that much of the favored recipe, but the dough itself is missing something. I need to drag out the bag of recipes in need of organizing and find it so I can compare.
These were for a friends birthday (she loves pretzels) which I boxed up with love and delivered, but I couldn't stop myself from mentioning, "these aren't as good as the other one's I've made, eat them with mustard". I know, bad, bad. Apologies to Julia Child.
re: rabaja
If I lived in NYC I'd visit the pretzel shop, but as it is, these are on my to try list: http://www.marthastewart.com/recipe/s...
These look good, and authentic, too: http://confectionsofamasterbaker.blog...
re: greygarious
Finally dug out my favorite recipe. It calls for buttermilk, brown sugar and bread flour, no wonder they are so much better!
Thanks for the above links too, will have to have a pretzel bake-off one of these days.
Will gladly post the recipe if anyone wants it.
re: rabaja
i'd love to see your recipe. TIA!
re: Emme
One note: this is a pretty big batch. I do these for work events and use a large Hobart. You could easily halve the recipe and use a KitchenAide or similar stand mixer, or by hand if you so choose.
Here you go...
2 c warm water (100F or so)
5 t yeast
1 c buttermilk
1/2 c brown sugar
1 T sugar
2 T oil, grapeseed or something neutral
8 c bread flour
2 T salt
>Proof your water and yeast, I generally add a pinch of sugar here too. I like to see the foaming action. I do this in the hobart/kitchenAide bowl.
>Add the buttermilk, sugars and oil to the mixing bowl, then add dry ing.'s last. Knead on low until dry is incorporated, then knead on Med for 2 minutes or so. Transfer to an oiled bowl, cover and let proof 1 hr.
>Prepare sheet trays with buttered parchment. Portion and roll dough into pretzel shape. (I usually weigh my dough balls as I roll them, for consistency, but it's really up to you. I think 1 oz gives you a nice, small pretzel but my memory is failing me a bit here). Cover with additional buttered parchment and refrigerate45 min to 1 hour.
16 c water
1/2 c beer (I use Fat Tire)
1/2 c baking soda
1/2 c brown sugar
>Simmer above together in large pot. Preheat oven to 450F.
>Poach pretzels in simmering liquid, for 10 seconds per side. Transfer to silpat-lined trays*. Brush with melted butter and sprinkle with fleur de sel. Bake 8 Min, rotate and bake until golden, about 7 min more depending on the size you went with.
*Silpats are your friend here. I forgot this ONCE and had a terrible time with them sticking to parchment once they came out of the oven.
Hope you enjoy them as much as we do, I will have to make a batch soon so I can verify my notes here.
I recently tried a few from Staff Meals at Chantrelle (library checkout) We made the oven ribs with some of the sauce saved for grilled chicken, cucumber, red onion and Chinese sausage salad and braised lamb shanks. I also made the borscht. I was not impressed enough with any of them to make again and will mostly likely ditch most of the borscht. It made a lot and my husband is not a big beet fan. Glad I didn't buy the book!
re: tomatoaday
Surprised to read this. I've had this book for a long time and have liked nearly everything I've made from it--although I've never made any of the recipes you mention. Just a few that I remember offhand: Mussel Soup with Saffron, New England Clam Chowder, Wild Turkey Glazed Ribs, and Linguine with Clam Sauce (one of the better versions I've ever tried).
I have been making Mark Bittman's recipe for pizza crust for some time now with very good success, when my daughter begged me to try her Californian friend's recipe which she said was the "best."
The recipe called for a cup of semolina in addition to the usual flour, water, olive oil, salt, yeast... It was blah. I think it is just possible her friend's water could have made a difference... or maybe it was the semolina... anyway it's back to Bittman.
I made a quick bread with mashed bananas and oat bran. It was from a yellowed newspaper clipping I had tucked away. A pretty light recipe. I did really end up liking it and have made it a couple times since. Not too sweet and the oat bran flavor and texture in it is nice. It's been a good pretty light breakfast. (When I can avoid slathering it with butter.)
re: karykat
No white flour in it? If not, can you please post the recipe? I love using ground oats and oat bran for baking, pancakes, etc. Thanks!
Looking for a quick, light, recipe last week, my husband and I made a sugar snap pea, ricotta and caramelized onion with orechiette recipe from Bon Appetit's "Spring pasta ideas" on their web site.
It was really, really easy to make and surprisingly good. I've already made it again :)
re: anakalia
That reminds me of a pasta dish I made last week: sugar snaps, lemon juice & zest, fresh mint and feta. It was something I'd pulled from one of the parenting magazines I mysteriously developed a subscription to when I had a baby, but was surprisingly good - easy and light on a scorching summer day.
I made Caroline1's recipe for the cake from Omar Khayyam's in San Francisco (a now defunct restaurant). Delicious!!! Went home last night to find that somewhat sweets-averse M had had a whopping great wodge of it yesterday afternoon.
re: buttertart
Can you post a link to it? Thanks~
re: chowser
Caroline1's recipe can be found over here: http://chowhound.chow.com/topics/7140... (thanks maplesugar)
re: buttertart
buttertart, there's something wrong with the link...
re: goodhealthgourmet
When someone copies and pastes one of the truncated links as they show in CH posts (with the ellipsis), the link ends with the ellipsis, and doesn't work. You have to get the full URL from the page/permalink and post it; it'll still apear truncated, but the full thing is there. That was the problem above.
re: Caitlin McGrath
Oopsie and thanks, Caitlin!
re: buttertart
Could you repost hte link? Not working
re: Cachetes
i just tracked it down. here you go:
re: goodhealthgourmet
<placing jeweled crown on ghg's head> YOU are the queen!!!! thanks!
re: goodhealthgourmet
Thanks (and I love her detailed description!)!
re: goodhealthgourmet
On Wednesday or Thursday (can't remember which day!) I made this:
Pan-Seared Tilapia w/ Chile Lime Butter
I'd give it a solid B. It was tasty, dead simple, and I had some leftovers in a salad for lunch the next day. I'd probably make it again.
re: Glam Foodie
That is a great recipe.... You can do that with Skate also, and it comes out really nicely.....
Serve it over some Grits, grilled corn and perhaps a Watermelon salsa, and you are have the perfect summer meal....
re: hill035
Yum, I haven't had skate in a while! And watermelon salsa sounds fabulous; do you happen to know of a good recipe?
I did have my tilapia with some grilled corn, and it was so good.
re: Glam Foodie
I sure do - I am working on a cookbook, but until it is ready, let me give you the short hand version... extrapolate from here....
Skate is so easy, dust it lightly in flour, and cook it almost like tilapia just a touch less, 2 minutes per side on medium high heat should do the trick, and create a nice crust.... a squeeze of lime juice while cooking adds a nice depth to it.....
Watermelon Salsa - one of the most refreshing things I have ever made - Watermelon pieces, chopped onion, jalapeno, garlic and cilantro. Add lemon juice, and if possible let sit for a couple hours overnight - this will give everything a chance to marry together. Just before serving add a touch of pepper and some salt to taste - the salt brings out the sweetness in the watermelon. Turn this into tacos as well, and throw in some avocado :)
Chef Christopher C. Hill - Exec Chef, 3Way Cafe
re: hill035
Thanks for posting this, it sounds awesome. I've been looking for something different to get me excited about watermelon again (lol, I can't believe I typed that). Anyway, I'm definitely trying this when watermelon is in season here.
re: hill035
Southern Ontario. Definitely not ready yet, although pasty supermarket ones are always available should I be too impatient.
For the first time ever, I overcame my fear of cooking Thai food and made a simple Thai lemon grass soup. I made a few substitutions (as suggested) - ginger for galangal, and lime juice in place of leaves. I also added in some fresh pineapple chunks, and some Thai basil. I have to say, I was really pleased with it, and my husband was THRILLED that I made this soup. Turned out really well.
Here's the link:
re: Cachetes
Congrats on your first foray into Thai! Isn't it delectable? Your soup sounds fantastic by the way. :)
re: Glam Foodie
It was delicious - thanks!
I made a double batch of a lentil salad recipe from Anita Stewart's Canada cookbook for a family picnic and work potluck. It's so dead easy, just saute vegetables, add a can of lentils and heat until warmed, then add a tablespoon or two of balsamic vinegar, and parsley. I've made it a few times, and like it best at room temp. It's surprisingly flavourful, the vinegar adds a nice depth. Although I noticed this time that the lentils were a bit too mushy - I'm thinking of cooking my own and adding them, that way I can control the type of lentil and use one that holds it's shape a bit better.
So I tried the Wednesday Chef's mustard roasted chicken legs tonight, because I like mustard and we had precisely two legs in the freezer, so it felt like kismet.
Unfortunately kismet turned out to be nothing special. I used dijon mustard, and fresh tarragon and sage, along with some dried thyme because it was what I had on hand. The end results were fine. Nice flavor, but a little underwhelming. Maybe it was the panko? I'm not a huge fan of panko. If I repeat it, I'd probably add some garlic and cayenne or tabasco to give it all a good kick.
re: Jadore
Don't bother making that one again, and try this instead!
Chicken Thighs with Creole Mustard Orange Sauce
My mouth waters just remembering the last time I made these. I served them for four people with grilled pineapple rings on top of the chicken, basmati rice with herbs, and steamed haricots vert, and everyone raved. I don't know how spicy you like it, but I added in some dried red pepper flakers and a smidge extra hot sauce, and it was great. I also added some extra orange zest in there, to really get that citrus flavor going on. The reviews suggest sriarcha as well, and I think I might just try it.
I made the "light brioche" hamburger buns from the ny times article (easily googled). Although I agreed w/ the commenter who said it is absolutely not brioche, it was a PERFECT hamburger bun. I acutaly made them for pulled pork sandwiches. My only changes were subbing in 1/2 cup of ww flour and putting a mix of wheat germ, sesame seeds and poppy seed on top. Great, straight forward recipe.
I tried a Chicken and Rice recipe you cook in a rice cooker from "Food and Wine" and it fried my rice cooker! Granted, my rice cooker was 8 yrs old and not a top brand, but I will miss it.
No, the dish had not finished cooking when it died. I took out the inner pot with all the ingredients in it and continued cooking it in a makeshift bain marie (double boiler). It cooked up fine. But after all that, the recipe was only so so.
Rad Na from Rasa Malaysia. I was generally loyal to the recipe, though I used a little black bean paste in place of the taucheo and I sugared the broccoli to get more caramelization than one typically gets on a domestic burner, but the sauce itself is kind of meh. I guess I'm just not big on chicken and broccoli.
I had some sugar snap peas to use up and I made this recipe that also has shrimp and corn. It made for a nice light weeknight meal.
re: pikawicca
What does sturgeon taste like and what is the texture of it?
A lake near my parents' hometown is a big sturgeon lake (or was) and I've always been curious about the fish.
re: karykat
Delicate, sweet white fish. I'd heard that it can be tough,but this was very tender. Not flaky, though, more like a well-cooked monkfish.
re: pikawicca
Great. Thanks much.
Lentil Sweet Potato soup, adapted from Ad Hoc At Home
It was great!
re: drewb123
Recipe please! Thanks.
re: lilmomma
Its Hot and Sour eggplant... soooo goodd
Already posted the last new recipe, the pork that I'll cook again this holiday weekend. Here's the recipe just before that one that I will also re-make this weekend.
Italian Limoncello
15 thick-skinned lemons
2 bottles (750 ml) 100-proof vodka (see Note)
4 cups granulated sugar
5 cups water
except I used 12 or 13 lemons - peeled just the first one and zested the rest; 1.75 liter 100 proof vodka; maybe 3 weeks; 2 C sugar in 2 C water simple syrup. I've gotten out the ice shaver and will be serving the first bottle over the holiday so must get the second bottle going.
Fred T's original recipe http://www.newsobserver.com/cgi-bin/n...
One of those nights when I had limited food in the fridge, but I had everything in Pasta with Fried Eggs, Caramelized Onions, and Bacon from Epicurious.com. It was really good, you fry the eggs before tossing them with the other ingredients so it's carbonara-like, but deliciously different. My daughter and I inhaled it!
re: mr99203
Mmm, that sounds divine.
I finally tried this recipe
which is supposed to be an accurate rendition of Momofuku Bakery's Crack Pie. It was good, but not great. I took it to a potluck, and half of it got eaten (there was a ton of food, so nothing got finished), but I didn't hear a single comment. When I make something for a potluck, I'm not satisfied unless I get at least a couple of compliments, preferably of the "WOW!! Who made this one?" variety.
Our verdict: Meh. Not really a keeper--I have plenty of better dessert recipes. And it's certainly not worth the $44 they're getting in New York, unless theirs turns out a whole lot different than mine!
re: MsMaryMc
Know exactly what you mean about the potluck accolades ;-)
re: MsMaryMc
I'm totally the same way. Which recipes do you get compliments for? I have a couple potlucks coming up...
re: onecaketwocake
Here are a couple of my standards that usually get the required responses:
Thai Rice Salad with Peanut Dressing
Quiche Lorraine
(This is the Cooks Illustrated version and it's the best I've had. The trick seems to be using really good, cave-aged Gruyère cheese.)
re: MsMaryMc
Do you boil and strain the rice in that salad, or steam it?
re: ChristinaMason
I've always boiled it--basic long-grain white rice, made by the directions on the bag.
re: MsMaryMc
re: MsMaryMc
salad sounds yummy. what do you normally serve it with?
I made the lime tart with berries on the June cover of Bon Appetit this week and it is fabulous! So so good.. I'm going to make it again with a homemade raspberry curd...
I made the Cook's Illustrated Blueberry Pie http://www.cooksillustrated.com/recip... and it was AMAZING!!!! I even forgot to dot the top with butter (was distracted by the 16 month old trying to "help") and it turned out to be one of the best pies I've ever made.
I made Smitten Kitchen's Spring Asparagus Pancetta Hash:
It was wonderful. Simple, easy, and enhanced by some gorgeous aspargus we found at the Farmer's Market, not to mention some purple potatoes mixed in with Deb's recommendation of Yukon Gold. And we did fry eggs on top, and they WERE delicious. I wish I'd taken a picture before it got devoured, because it was truly beautiful.
re: Diamond
This sounds and looks delicious!
Made the Spinach & Artichoke Salad with CousCous cakes and Feta from Fine Cooking
June/July 2009. DH,a Northerner who doesn't like grains (grits, rice, couscous, barley) didn't think too much of it, but I, a Southern girl, thought it terrific. Cooling, easy and soooo
tasty. Recipe is probably available on line by now and it's a keeper.
re: amazinc
Sounds great. Had to look it up! Here is the link http://www.finecooking.com/recipes/sp...
re: gmk1322
This is a very good recipe, but we strongly prefer the Deviled Fried Chicken recipe on epicurious.
I tried 4 new things (new to me!) this weekend at my July 4th party...
Sun Dried Tomato and Pesto Torta -- my guests liked it, though I am not sure if I did. It did look good! May or may not make it again in the future.
Nigella's Watermelon, Feta and Black Olive salad -- I was always curious about this one and it gets a lot of love on this board, so I tried it. Did not like it, nor did my guests. Will not be making it again.
And two Barefoot Contessa recipes: Pan fried onion dip -- I am a big fan of BC and I thought this was great. Will make it again, though not soon as it has about a million calories!
Also BC's Orzo with Roasted Vegetables -- Loved this too. I left out the feta since I was putting feta in the watermelon salad. Was fantastic without the feta...next time I will add it.
re: valerie
The 2 BC recipes are both so tasty! That onion dip is addicting, so watch out:)
re: valerie
i made the torta - or something strikingly close. while it was appreciated, it was the only thing left at that particular party. i think, in the end, it sounds like a better idea than results. and the sum total really doesn't exceed that of the parts.
re: valerie
I love BC's orzo with roasted vegetables! Definitely add the feta next time.
I got my last recipe straight from the Chow--the Corn and Tomato salad that was part of their Fourth menu. I got some fantastic fresh-off-the-stalk corn and some beautiful heirloom cherry tomatoes ... for something that was about ten minutes work it turned out incredibly well. I had to hide the leftovers from my husband so we can have it again tonight!
re: MandalayVA
That sounds wonderful! What specifically did you do with the corn and tomatoes?
re: Jadore
Just put them in a bowl and mixed them with an olive oil and lemon juice dressing and added some red onion and fresh basil. Fantastic.
I made Smitten Kitchen's mango slaw with cashews and mint, and it was utterly delicious! I added more red pepper than it called for, and plenty of the juice from the mango, and my husband and I finished all of it! I'm definitely going to make this one again; it was dead simple, minus taking a little time for julienning some produce.
Smitten Kitchen's Swiss Chard & Garlic Chips recipe with a few mods. I've never had swiss chard before, picked some up last week at the farmer's market. I bought 2 more bunches this week!
hello, I'm a newbie & just spent the past 1/2 hour happily reading through all the recipes you all posted (behind a closed door so it would look like I was working, ahem). this is such a fun topic! I've printed out a bunch of your suggestions. Thank you!
I made the Flan Imposible (aka ChocoFlan) yesterday from the new Rick Bayless cookbook Fiestas at Rick's. This is flan and chocolate cake all in one.
You put the caramel in the bottom of the baking pan, then the cake batter and top it all off with the flan mixture. As it cooks the cake and flan layers change places. When it comes out of the oven the flan has sunk to the bottom of the pan and the cake has risen to the top. Once it's flipped over and unmolded the flan and caramel are once again on top and the cake on the bottom.
It was very good, I'd make it again.
I'm at work, but will try and post photos when I get home tonight
re: DiningDiva
That sounds wonderful, just got the book too, must try!!!
re: buttertart
This recipe is good, but I'm somewhat disappointed in the book. The cooking time was off by 20 mintues on this recipe. There are issues with a lot of the other recipes not exactly working as written. Yields are incorrect, timing is incorrect, amounts on some recipes don't seem to be right. One of the things I always liked and admired about Rick's recipes was that they were structurally very sound and accurate. Not so much with this cookbook, the attention to detail just doesn't seem to be there.
re: DiningDiva
Grr. The only chef I counted on to get his books right given all the previous ones.
re: buttertart
I feel your pain. I have all his other books and have found the recipes to be very sound. That's why I was so surprised when I started encountering some issues with recipes in this book.
You might want to check out this thread - http://forums.egullet.org/index.php?/... - where there is a guy more or less cooking his way through the book. A number of posters have mentioned some of the inaccuracies they've enocountered.
I know Rick has a wonderful and dedicated support team working for him, but I'm wondering if he's spread a bit too thin these days.
re: DiningDiva
I shall, thanks. His career has really taken off lately - more power to him for that.
re: buttertart
I agree with that. He's really as nice in person as he appears in his shows. And, he has worked really hard to get where he is. He's got a radio show starting tomorrow on Sirius radio, a Twitter contest going on the new book, and a contingent of fans (groupies) is lobbying Dancing with the Stars to add him as a conestant!!
re: DiningDiva
Holy cow, when does the man sleep???
re: DiningDiva
I truly think that cookbook publishers are cutting back on proof-reading and editing, in order to keep profits up. Pretty disgusting in a field where accuracy can be all-important.
re: pikawicca
That may be true, but unfortunately I think that when recipes just don't work as written, it is often due to lack of testing and refining on the part of the authors (recipe testing for cookbooks is almost always a responsibility and expense of the authors').
re: pikawicca
Unfortunately, all book publishers are cutting back on proofreading and editing. They won't spend the money.
re: NYCkaren
The errors I've been finding in the book are not related to proofreading, they're related to recipe testing, something a proofreader is probably not going to find.
My gripe with this cookbook and the recipes I've tried - or that people I know have tried - has more to do with the structural integrity of the recipe and whether or not it works. A recipe in which the baking time for a cake is off by 20 minutes is a big error. A beverage recipe where the yield is for 48 oz of product but there is only 16 oz of fluid is an error. These are not errors I'd expect a proofreader to find. These are errors I'd expect competent recipe testing to find.
re: DiningDiva
Your post made me remember a discussion of flan cake from a few years ago. I guess there were recipes going around and it was a sensation, but it was a cake mix + etc. kind of thing.
re: Caitlin McGrath
Funny thing, I was just this week given a recipe for a yellow cake mix + condensed milk etc flan "coffee cake". It got raves from the person handing it over but I haven't tried it yet. Thinking of it for my next trip to Iowa family, it serves a gang.
I'm not a purist really but I don't think I've ever once bought a cake mix myself - my mom (THE pie baker) used to use them and I loved her cakes.
re: Caitlin McGrath
Concept is similar, but the chocoflan in Fiestas is not made with a mix. Rick does recommend using a prepared cajeta sauce (like Coronado) but it's the only convenience product in the recipe. I actually don't like 100% goat milk cajeta so I made my own caramel sauce and used it instead of the recommended cajeta.
The recipe also recommends using a 10" cake pan at least 3" deep. I happen to have a 10" springform so that's what I used and it worked out just fine.
The batter is made from scratch and really simple. The flan is made in a blender from eggs, a can of evaporated milk, a can of sweetened condensed milk and I think some vanilla. Sauce goes into the bottom of the pan, followed by the batter. Level and smooth the batter and then pour the flan mixture over the entire top, almost like it's floating on top. Rick had a really good suggestion that worked really well. He suggested pouring some of the flan mixture into a ladle and then slowly pouring the mixture from the ladle over the cake batter. This allows you to control the weight of the flan being dispensed and the speed at which it is hitting the cake batter. Less flan mixture at a slower rate of speed on the pour-over made fewer craters in the top of the batter and allowed for evenly covering the top of the batter.
I travel in Mexico frequently where they have these crazy little cooking magazines on all the newsstands. Most of them are only about 30-35 pages long and they focus on only 1 or 2 dishes...like 50 variations on tacos, or 20 pages of chicken recipes. I seem to be addicted to these things and usually end up coming home with at least 3 or 4. I picked up one of these magazines last year that was entirely devoted to "Flan Imposible". They have every flavor imaginable and they made them in every shape pan imaginable. ALL the recipes used a boxed mix for the cake base. My next project is use Rick's recipe as the base and adapt it to the flavor profiles (like chocolate peanut, lemon-lime, coconut guava, etc) that were featured in the little cooking mag.
Rick has made this recipe on his cooking show and I believe this recipe may actually be on his web site, it was at one time. I can post it here - paraphrasing of course - for anyone interested. the cake was really good and it holds pretty well.
It may not be the most recent, but one that blew DH and I away was Cherylptw's Sweet Potato Hash. It is something I would not have tried (usually only use sweet potatoes for fries or at holidays - I know - lame excuse). But with her recipe, we just loved it. Now I have had to pass it on to other family members & friends as well. It was the perfect combination of flavors. On a scale of 1-10, we gave it a 15 and keep on making it!!!! (Thank you Cherylptw - I will be forever grateful)
re: boyzoma
link to recipe, please? Thanks!
re: Val
Absolutely. You will love these. I couldn't quickly locate the link, but here is her recipe:
Sweet Potato Hash
Cherylptw was the grand prize winner...
5 cups peeled & diced sweet potatoes
3 tablespoons olive oil
¼ cu red bell pepper, chopped
¼ cup onion, chopped
¼ cup celery, chopped
1 teaspoon fresh jalapeno, seeded & chopped
2 cups granny smith apples, peeled & diced
1 tablespoon fresh ginger, grated
2 teaspoons kosher salt
1 teaspoon white pepper
3 tablespoons brown sugar
2 teaspoons cilantro leaves, chopped
Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer 5 minutes. Drain the potatoes; using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper, brown sugar and cilantro. Continue to cook potatoes, stirring to evenly caramelize, for 10-15 minutes.
You can sub parsley for the cilantro if you don't care for it.
re: boyzoma
Surely you are mistaken and I can't believe I read thru that thread twice...are you talking about Cheryl's BBQ potatoes? Cuz I don't see ANYthing about sweet potato hash! thanks, (I think) boyz!
re: Val
My mistake. I posted the BBQ instead of the Hash. I edited my link with the correct recipe since I couldn't quickly locate the link. (I had copied the recipe to my off-line book).
OK - I found the original link Cherylptw posted. Here it is:
re: boyzoma
thanks!!! will try the sweet potato recipe very soon!
I made a Martha Stewart Baking recipe on Sunday for Zucchini and Cranberry muffins. We were all happy with the results. I don't experiment with baking recipes (meaning switch things around), I've learned my lesson.
Mango slaw with cashews and mint that the OP posted on the WFD thread last week....it was superb!
I've done two, and I've loved them both.
No Knead Bread from Cook's Illustrated. Un.Be.LIEVABLE. I never thought you could take a sticky glob of weird looking dough, throw it in a dutch oven, and have a gorgeous, rustic artisan loaf of bakery quality bread in 45 minutes. To anyone reading this who hasn't tried it: GO. Make it. Use a Le Creuset or a covered Pyrex or casserole and enjoy it!
I also did Laura Calder's Coconut Lime Flan. I only had a bite (I'm having more tonight!) but it was really good; a classic creme caramel with a tropical bit of a twist. The rum isn't half bad either. ;D
The last new recipe I tried was from chowhound–Beer Braised Pulled Pork. It was delicious.
re: lilmomma
I made the buttermilk dressing from smitten kitchen to put on bokchoy and red cabbage. It was too sour, not enough sweet. It wasn't what I expected. I made it this morning to eat when I get home from work. Maybe it will taste better after it sits awhile.
The last two recipes I made this week were Barefoot Contessa recipes. I saw a post on the board about someone making BC's Roasted Vegetable Torte and wondering why it didn't come together well. I tried it, and it came out great! I admit, I held my breath while unmolding it, praying it wouldn't slide off the plate! I knew I was taking a chance unmolding it in front of my boss, but I did it anyway, lol. The only change I made to it, was I added several dabs of pesto in between layers. I would definitely make this again.
The other dish I made, on the following night, was BC"s Roasted Vegetables with Orzo. The family I cook for doesn't usually eat pasta or rice, so I rarely make it for them. However, they had 4 guests for dinner, and I thought maybe the others would want a pasta type dish.To be honest, the real reason I made it is because I wanted to try it, lol. I really liked it, and would make it again, but not for my boss. It had all the flavors and vegetables they like, but the dreaded pasta is like poison to them.
LAst night for dinner I made Lamb and cucumber kebabs with feta sauce - I tore the recipe from the June issue of MArtha Stewart Living. It was easy and delicious - great Greek flavors and the hardest part of the prep was trimming the lamb.
I'd highly recommend it.
re: RGC1982
This afternoon I'm going to make Alton Brown's guacamole - a recipe I've made many many times before. Where it calls for onion I use red onion. It's delish!
Hat trick yesterday:
CI creamy gazpacho - a lot of work and OK but not my favorite style
Ottolenghi "Plenty" fresh corn polenta with eggplant sauce - very very good (more on both of these on the most recent What's for Dinner thread)
St Honoré cake - a lengthy disquisition on this on the most recent What are you baking thread) - a hell of a lot of work but very instructive of techniques and a fabulous result.
re: clbeth
Today I was on a cooking roll and 2 out of the 3 recipes were definite keepers.
Eggplant & Basil Camponata Salad and Cucumber Salad with Greek Yogurt, Lime, and Mint both from Fast, Fresh, and Green. The eggplant was definitely a keeper with a lot of flavor. The cucumber salad...I loved the sauce but wasn't a huge fan of it mixed with the cucumber.
I also made lamb burgers with sundried tomato by Giada. It's on foodnetwork and my changes were using parm instead of romano, no breading, and no proscuitto. It was delicious.
re: italy531
Where did you get the camponata recipe from?
re: MandalayVA
I got it from Fast, Fresh, and Green.
re: italy531
What's a camponata?
re: skippy66
oh ok. that's what i thought it might be, just wasn't sure.
re: clbeth
@clbeth....hmmm....that food52 blog is pretty nifty, I must say! Haven't ever heard of it....I like the idea of that eggplant parm because it has NO egg-dipping! and no frying in oil!!!! Might check that out soon! thanks for the tip!
I made Edna Lewis's fabulous beets in vinaigrette from epicurious. http://www.epicurious.com/recipes/foo...
It could not have been simpler (I used a shallot instead of the onion called for in the recipe) and my husband had thirds. Best beets I've had in a long time.
I went on a cooking binge this weekend, since my parents came over for dinner.
Braised Lettuce Crostini: I used ricotta because my father won't eat goat cheese; the cheese was too bland and the lettuce came out soggy and slimy. Not sure what (if) I did wrong. Will not repeat.
Peach Soup with Ceviche: I used bay scallops instead of crab in the ceviche. This was delicious (and I'm not a sweet soup fan) - sweet but spicy from the radish and jalapeno. Definitely a keeper, and soo easy.
Nigella's Watermelon Salad - It was great day-of, but I didn't like the leftovers at all.
Grilled Pork Burgers: These were highly recced by the board, so I was excited to try them. They smelled heavenly when I was prepping them, using chorizo from a local farm and Niman Ranch applewood smoked bacon. I also omitted the chiles but added a touch of cayenne, and topped them with aioli, manchego and arugula (not the romesco). Once on the grill, they shrunk at least 50% into tiny round balls. Is that normal?
Corn Boats with Zuchinni: The boats were actually easier to make than I expected, but even though it was cute, I'll never do that again. Plus, the corn would have been better grilled not sauteed, and I didn't think the pepper jack added anything (and I'm a cheese freak!). Leftover filling will be mixed with black beans and salsa to make veggie tacos.
Yogurt Panna Cottas with Honey: I added 1 teaspoon of vanilla to the mixture, and served them topped with blueberry honey, fresh blueberries, and golden raspberries. Light, delicious and super easy, a definite keeper.
re: jenni49
Sounds awesome...care to share the recipe?
re: italy531
You can see the recipe online here:
Banana cupcakes with cream-cheese frosting - low fat, and surprisingly moist and tasty! I left out the walnuts so they were even healthier (didn't think the nuts would really add to the overall flavor).
I made stuffed zucchini from a post on this thread
It was delicious and I'm looking forward to using the ones I have stuffed and frozen
White Rice
Olive oil
1 can chickpeas
Saute a few cloves of chopped garlic. In the same pot, cook up a white rice. If you use a rice cooker, just put the garlic into the rice cooker. Make sure to undercook the rice- you want it edible but with a very obvious crunch to it. Stir in tons of chopped mint to the warm rice.
Let the rice mixture cool until its cool enough to handle- don't refrigerate. Using your hands or a spoon, stuff each hollowed out squash with the rice mixture. They can be frozen at this point or cooked right away.
To cook: place in rows in a pyrex or ceramic casserole. Spread chickpeas and leftover rice (if you have any around the stuffed squash. It's better to place spoonfuls of the rice, rather than spread it in a thin layer. Add about a half inch to an inch of water and cook covered at 400 degees for about 45 minutes until squash is soft and rice has expanded.
It's really good with a mint/yogurt sauce served on the side.
The basic recipe is Greek or plain yogurt mixed with chopped cucumbers and mint.
Sorry I can't give you exact measurements or cooking times.. it's something I make so often I just don't measure.
I also tried this recipie and really liked it. It was somewhat creamy, almost a risotto texture. I liked it much better warm, freshly made then as leftovers, but the leftovers were still prett good. I even had more leftovers which I am freezing and will get added to some sort of soup this fall / winter...(oh, I didn't use the endive)
re: geminigirl
I made paratha. 2 parts whole wheat flour to 1 part hot water, and a pinch of salt. I filled it, but didn't use a real recipe for that, just mixed together a bunch of stuff. I'm not much for complicated recipes :-P
I made smoked sausages for the first time. They were really good but I can see how I can improve them. Something for next time.
Vanilla ice cream from Alton Brown's "Good Eats: The Early Years" book, which my wife and son gave me for my birthday. I have finally found my favorite non-egg-custard vanilla ice cream base.
Also made the French onion dip in the same book; I've bought my last dip.
Manhattan Clam Chowder from Lisa Schroeder's cookbook "Mothers Best". I have made several other recipes from her cookbook and they have all been great. My family especially likes the meatloaf recipe and the pork chops with apple chutney.
I made the Chowder with fresh manilla clams. I definitely make it again.
Another one I just made which I HIGHLY recommend is a Kale and Carrot Salad with sunflower seeds and a slightly spicy dressing. It is to die for!
re: alexa52
alexa52, recipe please. for the salad.
re: lilmomma
Kale & Carrot Salad
1 bunch curly kale (spine cut out and then cut in strips)
2 carrots, grated
¾ cup raw sunflower seeds
Dressing: (whisk together)
½ cup veganaise or mayonaise
2 tablespoons tamari
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 clove garlic, minced
½ teaspoon fresh ginger, minced
Pinch cayenne or to taste
Pinch cumin or to taste
re: alexa52
sounds yummy!
I made Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad. http://www.epicurious.com/recipes/foo.... It is really delicious. The second time I made it I did not take the time to chop the parsley as small and it was not as good.
I also made Roasted Beets with Horseradish Creme Fraiche. Aso very simple and delicious.
re: Siobhan
Just finished making a chilled melon and tomato soup. It's in the fridge chilling now. Not sure I'm fussy on it.
Salted hunanese red chiles, from Fushsia Dunlop via the LA Times. No chilehead should be without these in the fridge.
I finished the last of my first jar last night and immediately made another batch. Delicious on virtually everything from stirfries to noodles to soup.
re: tcamp
You should get her books if you don't already have them. The recipes are peerless and the food tastes exactly the way it should. I just made the dry-fried green beans and the mapo tofu from her Sichuan book in the past week and loved them - had tried many recipes for these dishes but none had the right taste. (They were Cookbooks of the Month a while back and there's a huge amount of discussion of them on this board.)
re: buttertart
OMG. That will be my first purchase upon my return to the US. The dry-fried green beans and mapo tofu are two of my favorite dishes.
re: linguafood
You will love these books. Fuchsia Dunlop is fantastic. The Sichuan book is "Land of Plenty" and the Hunan one (my favorite, I love the cuisine and it's not common here, not the real stuff, not talking about the purported "Hunan" this and that on ordinary restaurant menus) is "Revolutionary Chinese Cuisine" - you've seen the COTM discussions, no?
PS I sent the Hunan one to a German friend who had worked in Shanghai for a while and missed the food. She loved it.
re: buttertart
I'll check them out, as if I need another cookbook.
re: glacier206
Yes it does. A wonderful blend of heat and salt but I know many wouldn't go for the saltiness. I just double up on the BP meds.


text:
All Stories
Red ink did me good - Tom Purcell
My second-grade teacher would be at once shocked and proud.
High winds knock out power to thousands
By Curt Yeomans and Johnny Jackson
Company gets permit to move graves
By Joel Hall
Martha's big adventure - The Small God Theory - Martha Carr
Great upheavals in the economy and the environment, mixed with a new year, bring out the prognostications from all sorts of people.
Obituaries - Jan. 8, 2009
Nicole Jeanne Buchieri
New BOE has full plate in 2009
By Curt Yeomans
Fields wants team effort
By Brian Paglia
Alleged laundry-machine burglar caught by police
By Joel Hall
Pets of the Week - Jan. 8, 2009
Sarge is a domestic shorthair orange tabby, and he sports gorgeous golden eyes. Sarge has been neutered and all vaccinations are current. He was born at the Clayton County Humane Society on March 27, 2007; less than 24 hours after his pregnant mom had been rescued from Animal Control. Sarge is a happy, content cat (just look at that big grin on his face) and tends to have a quiet, more laid-back personality. This little guy was born into a shelter situation, and has never known anything else....here he is, more than a year and a half later, still waiting for a real home and a family who will love him. For more information, please call Robin at 770/478-7531. Visit www.claytoncountyhumane.org to see other animals available for adoption.
Science lab gives students hands-on experience
By Curt Yeomans
North Clayton past rebuilding
By Brian Paglia
Gail Hambrick: From PTA to BOC
By Joel Hall


text:
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text:
Date of call: 2004 (admitted to the New York bar 2001 and New Zealand bar 1997)
Email: firstname.lastname@example.com
Fax: 020-7520-4879
Henry Forbes Smith practices commercial litigation and international arbitration. He is recommended by Chambers & Partners (Banking & Finance) and Legal 500 (Civil Fraud). He has worked on matters in more than 30 countries and five continents, mostly involving the laws of multiple jurisdictions (often civil law countries). He is a member of the New York and New Zealand bars and practised New York law for four years as a capital markets and M&A lawyer with Davis Polk. His recent cases include Lomas v. Firth Rixson (2012), the leading authority on the construction of the ISDA Master Agreement, and Berezovsky v. Abramovich (2011) and Patarkatsishvili (2012). He recently appeared as sole counsel for Sal Oppenheim in a five-day trial in the Commercial Court concerning close-out under the ISDA Master Agreement. He also serves as arbitrator and believes in the prompt, efficient and fair resolution of disputes in accordance with the parties' wishes.
"He's extremely intelligent, very thoughtful, hard-working, and, in a word, meticulous" (Chambers and Partners, 2014, banking & finance)
"The 'highly intelligent and dedicated' Henry Forbes Smith is praised for his concise drafting style and his work on the recent glut of derivatives mis-selling cases." (Chambers and Partners, 2013, banking & finance)
"An efficient drafter," Henry Forbes Smith demonstrates "exceptional legal knowledge and lateral thinking." (Chambers and Partners, 2012, banking & finance)
"assiduous and exceptionally hardworking" (Legal 500, 2011, civil fraud)
"good analytical mind" (Legal 500, 2012, civil fraud)
"one of the finest legal minds of his generation" (Legal 500, 2010, civil fraud)
"a fantastic lawyer, very focused, incredibly clever, ferociously hard working and very analytical" (featured on the cover of Legal Week, 2009 as a 'future star at the bar')
As arbitrator
Arbitrator in a dispute over a mining joint venture in West Africa.
Sole arbitrator in a dispute over pricing changes in a contract between a government entity and a care provider.
Presiding arbitrator in a dispute over demurrage (2014).
Arbitrator in a dispute over the enforceability under Illinois law of a non-compete / deprivation provision in an employment contract in the financial sector.
Sole arbitrator in a dispute over the interpretation of a settlement agreement and shareholders' agreement and forum selection clauses contained therein.
As counsel
Junior counsel to Rhodri Davies QC for a Dutch distributor in its claim against its Chinese manufacturer for breach and repudiation of a Supply Agreement.
Sole counsel for a Dutch company on its $8 million claim against a Swiss company concerning carbon emissions trading.
Provided evidence on English law to US courts in support of applications under USC 1782 for disclosure in aid of foreign arbitral proceedings.
Advised (with Laurence Rabinowitz QC) on a challenge to a sitting tribunal on grounds of bias.
Advised on a potential investment treaty claim against a foreign state.
Junior counsel to Laurence Rabinowitz QC for a German company defending a €1.4 billion claim in respect of a potential investment in Russia.
Junior counsel to Michael Sullivan QC for a Russian property developer in a claim against an Austrian company for failure to finance a Moscow shopping centre.
Junior counsel to Christopher Carr QC and Neil Kitchener QC for a Tajik aluminium plant in arbitrations concerning loan contracts and alleged bribery.
Sole counsel for Oppenheim in a 5 day trial concerning the close-out of options under the ISDA Master Agreement.
Junior counsel to Mark Hapgood QC for Firth Rixson on the recoverability of Lehman's in-the-money position on swaps under the ISDA Master Agreement. The case is the leading authority on the ISDA Master Agreement.
Junior counsel to Laurence Rabinowitz for the purchaser of sub-prime mortgage securities seeking restitution or damages.
Junior counsel to Neil Kitchener QC for a bank defending a claim by an options trader concerning option valuation and close-out.
Junior counsel to Laurence Rabinowitzh QC for Mr Berezovsky in his €6 billion tort claim against Mr Abramovich for intimidation in respect of the disposal of Russian oil and gas interests.
Junior counsel to Mark Hapgood QC for Mr Berezovsky in his €2 billion euro claim against the estate of Mr Patarkatsishvili and against Mr Anisimov.
Advised (with Anthony de Garr Robinson QC) a public company and its board on a €1.2 billion derivative action by a minority shareholder.
Advised (with Geoffrey Vos QC and Joe Smouha QC) an Italian businessman in the early stages of his €3 billion contract and quantum meruit claim for arranging the €12.2 billion acquisition of an Italian telecom for an Egyptian magnate.
Sole counsel for an English company seeking a declaration of non-liability to a German company for failed negotiations .
Junior counsel to Laurence Rabinowitz QC for a US insurer applying to strike out a claim by a vulture fund to declaratory relief on a guarantee to which it was a stranger.
Junior counsel to Stephen Auld QC for RBS in a £50 million warranty claim for an illegal aspect of an insurer it acquired for £1 billion.
Junior counsel to Malcoln Gammie QC for HMRC in a dispute over the tax treatment of a property investment scheme.
Junior counsel to Neil Kitchener QC for a Russian citizen accused of bribery setting aside worldwide freezing orders for material non-disclosure.
Junior counsel to Thomas Beazley QC for a hedge fund manager in the early stages of his defence to a $500 million claim alleging fraudulent interest rate swap trading. The case involved parallel civil and criminal proceedings.
Junior counsel to Neil Kitchener QC) the Iranian director of a steel company in respect of fraud claims by the administrators of the company.
Junior counsel to Murray Rosen QC and Neil Kitchener QC for a Tajik state-owned aluminium plant in its $500 million fraud and corruption claim against its former manager and trading partner. The case was of major significance for the country of Tajikistan and was very heavy litigation involving eighteen parties with major pre-trial hearings on freezing orders [2006] EWHC 7 and justiciability [2006] EWHC 2374.
Junior counsel to David Wolfson QC for a Norwegian company contesting English jurisdiction under Articles 5 and 23 of the Lugano Convention. There were parallel proceedings in Norway.
Lead counsel (with a junior) for Mauritius and Indian defendants contesting English jurisdiction on the ground that a one-sided English jurisdiction clause was invalid under Mauritius law.
Junior counsel to Neil Kitchener QC for a Russian citizen in a forum conveniens jurisdiction challenge to a claim alleging bribery.
Junior counsel to David Wolfson QC for a US company enforcing (with indemnity costs) a US default judgment. The Court of Appeal held that a foreign judgment claimant need not normally provide security for the defendant's costs.
Junior counsel to David Wolfson QC for a Luxembourg bond issuer obtaining a declaration in England of non-liability for fraud allegations in parallel Utah litigation. The case is a leading authority on lis pendens under the Jurisdiction Regulation.
Junior counsel to Mark Barnes QC for the Dutch central bank dismissing on grounds of state immunity a claim for libel in the performance of its regulatory and supervisory functions.
Extensive expertise with the application of foreign law in English courts and in international tribunals, including Russian, French, German, Dutch, Swiss, Swedish, Ukrainian, Uzbek, Taiik, Mauritius, Congolese and Indonesian law, as well as United States law and other common law jurisdictions.
From 2001 to 2004, Henry practised New York law with Davis Polk & Wardwell in London, where he advised on the US law aspects of international capital markets and mergers & acquisitions transactions. In 2000, he spent a summer with Davis Polk in New York assisting with federal and state litigation.


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Video: How the fraud triangle can help reduce risk for organizations
Stephen Stewart, Chief Technology Officer at Nuix discusses how organizations can use the principals of the Fraud Triangle to find and prevent fraud within an organization with today's eDiscovery and electronic investigation technologies.
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