Entries from May 2008 ↓
May 23rd, 2008 — miscellaneous
May 17th, 2008 — Uncategorized
Everything’s been moved over from the WordPress-hosted site, except the blogroll, which has to be done manually (argh). So don’t get worried if your link doesn’t show up right away – I’ll be doing them in batches.
May 13th, 2008 — recipes
Shinobi posted that Yogurt is gross. Which it is, generally, because most glop calling itself yoghurt these days is pretty much just that – glop. You might have to go to a fancypants deli or ethnic grocery store to find it, but real thick Greek style yoghurt is a magnificent food. (Also labelled ‘continental’ or ‘Mediterranean’ yoghurt or something similar.) It can be a little intimidating by itself, however, if you’re used to the gelatin-thickened abominations that abound, and the flavour may even be off-puttingly strong. Two very delicious ways to use this yoghurt is to make Turkish dips (which are technically ‘salads’ in Turkish cuisine, a bit like a coleslaw, not appetisers or snacks). The two I like best are carrot (yoghurtlu havuc) and beetroot (kiz guzeli). There are many ways of preparing these dishes, but here are the recipes I use:
Turkish carrot dip
- 1 large or 2 small carrots
- good splash of olive oil
- 1.5 cups Greek style yoghurt (may need more or less depending on how much carrot you end up with)
- 1 clove garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- Grate the carrot using the fine blade on your grater or food processor.
- Heat the olive oil in a sautee or frypan, and gently sautee the carrot until it’s tender. Set aside to cool.
- Mix the cooled carrot, garlic, cumin and salt together in a bowl. It should have a consistency like those mayo-heavy commercial coleslaws!
- Serve in a shallow bowl, drizzled with a little more olive oil and sprinkled with about half a teaspoon of cumin powder.
Turkish beetroot dip
- 3 medium beet bulbs
- olive oil
- 1.5 cups Greek style yoghurt (approx, as above)
- 1 clove garlic, minced
- 1/2 tsp salt
- Wash, top and tail the beets but don’t peel them. Parboil them (about 20 minutes), then drain and place on a baking tray. Drizzle with olive oil and bake in a med-hot oven until tender. This can take up to an hour depending on how big your beets are.
- Peel the cooked beets, and chop into smaller pieces to allow faster cooling.
- Place the cooled beet pieces, yoghurt, garlic and salt into a food processor and whiz. You can have anywhere from a chunky to smooth texture. If you don’t have a food processor, chop the beets more finely and use a stick blender, hand masher, or even a potato ricer, then mix with the yoghurt.
- Serve in a shallow bowl or dish, drizzled with a bit of olive oil.
Slice up Turkish bread (pide), or pita bread or chips, and serve with the dips for Western style party or BBQ food. More Turkish-ly, you’d have these a side or condiment with your meat and vegetables. Example: a platter with lamb kofte or felafel, green or chunky (Greek style) salad, rice pilaf, and havuc or guzeli. Any way you eat them, they’re delicious.
May 2nd, 2008 — miscellaneous
Just a note, prompted by a comment on another post.
I am in fact quite fat. I don’t know exactly what I weigh but it’s a lot. I estimate it at about 120kg (265lbs) (going by various clues), and I’m 155cm (5’1″) tall, making me about 60kg “overweight”. That’s a BMI of 49.9, well into Super Extra Morbidly Death-o-matic Obese category. I wear a size 26 on the bottom. I’m fat. I know what it’s like to nearly always be the fattest person in the room and have a thousand assumptions made about my life by strangers.
I’m fat and it’s ok with me. Sure, if there was a magic wand to wave and I would wake up in the morning all slender without any side effects, I might well do it, just to get some damned respect. But that’s not fixing the real problem, is it?