Wednesday, August 10, 2011

'A Little in the Middle' and advice on layered drinks

The layered drink seen here is the eponymous 'A Little in the Middle' which is layered from top to bottom:
- Smirnoff Green Apple Vodka
- Chambord (a dark raspberry liqueur)
- Amaretto (an almond liqueur)

(Drink recipe was invented by one Ariel Ranieri)

By heating up the Green Apple Vodka, we were able to successfully light this drink on fire!

In general, we had great success experimenting with layered drinks (making sure to check the densities of the alcohols involved to ensure that there was enough of a difference to maintain separate layers.



(Photo courtesy of Matthew Bloom, left to right: Amar Kelkar & Ariel Ranieri)

Given the lovely ring formation and color scheme, this next drink was named "Drops of Jupiter." It may be my favorite one of the whole lot that we mixed (top to bottom):
Grand Marnier (orange liqueur)
Pimms (...)
Orange Juice
Kahlua (Coffee)
Amaretto

General advice for inventing/mixing layered drinks and shooters:
1) Make them in a shot glass, or maybe an Old Fashioned Glass. I've seen some great ones in Sundae dishes, but keep in mind that you're hopefully trying to give them a taste of something delicious and mixing in smaller quantities allows your guests to taste something unusual, which also happens to be an attractive drink that you've concocted, so embrace minimalism. If they want more, you can show off your bartending skills by mixing them more of the same or something new!
2) Pour your shooter slowly, adding additional layers by pouring onto the back-side of a spoon that has its tip touching the wall of your serving apparatus (glass). If you pour too quickly, the layers could mix, ruining your layered design. It'll probably be pretty, but the symmetry of layers in a drink is quite lovely and unusual and you can always introduce some circular motion to your glass later on to watch the layers collapse if you so desire.
3) Utilize a list of liquor densities to determine how to organize the layers. In general, a heavy base, such as Amaretto is a personal favorite, but more generally, try to keep the liquors selected at distinct densities. I'm being intentionally vague because I haven't had any problems yet, but I've kept the densities around .01 g/ml apart. This site was recommended to me and has served me well thus far: http://www.goodcocktails.com/bartending/specific_gravity.php
4) Get creative. Seriously! If you have something cool in mind, try it out. If you want to make a layered drink with Mango Lassi, Crème de Menthe, Parrot Bay Mango Rum and Lime Juice (or Lime Vodka), you should do it! (Incidentally, I'm still waiting for my chance to try making the aforementioned layered drink. Let me know how it is if you try it!

Another fancy dinner ...

So I've actually had the opportunity of preparing two large, multi-course dinners in the last month, but I've posted neither menu, so I'd like to offer a half-fix - the menu for a dinner that I prepared with my dear friend and chef-collaborator Ariel. The credit for the menu is about 50-50 since we each came up with a few dishes and modified each others recipes.

PS The secret ingredients are swing dancing, good company, good music and a lightning storm.

Serrano Hoppers:
Cooked Shrimp
Serrano Peppers
Sharp White Cheddar
Pre-made Wonton Wraps

Instructions
Take the cooked shrimp, remove the tails and chop them up into thin circular slices. Then take the serrano peppers, remove the stems and chop them into thin circular slices. Then take a block of sharp white cheddar and chop it into thin rectangular slices (approximately 1x1.5cm). Using prepared wonton wraps (due to preparation time, we decided to use pre-made wonton wraps, but they're fairly easy to make.

Dip (for Serrano Hoppers):
Tomato
Cilantro
Lemon
Thyme
Cumin

Instructions:
Put the whole tomatoes in boiling water and cook them until the skin begins to separate from the fruit and then remove and hand-peel the tomatoes once they've cooled. Chop cilantro and add freshly squeezed lemon juice, thyme and cumin to taste.

Sweet Potato Dumplings:
Sweet Potato
Olive oil
Butter
Nutmeg
All-purpose flour
Eggs
Spearmint

Instructions:
Preset the oven to 350 degrees and then rub the sweet potatoes with olive oil and bake them for an hour. While the potatoes are baking, make a simple dough mixing all-purpose flour and water, starting with as little water as possible and adding more as needed until the dough sticks together and can be kneaded but not too wet and sticky. Pull off small pieces of the dough and form balls of about 1-inch in diameter. Using a rolling pin, roll the dough as thin as possible into sheets and then set them to dry a little. Remove the potatoes, peel and mash them. If the potatoes aren't mashing well, add some butter and put the mashed potatoes in the oven for 15 minutes to soften them further. Once the potatoes are properly mashed, add enough sweet potato to fill each piece of dough (make sure not to over fill) and then wrap the dumplings. Using some water, seal the dumpling shut and then glaze them with a mixture of beaten eggs and spearmint. Put them on a tray and bake them for 25-30 minutes at 350 degrees. Try to pull out the dumplings before the dough has hardened too much so they become like a sweet and savory bite-sized appetizer.

Salad:
Spinach Leaves
Dried Cranberries
Dried Apricot
Unseasoned Goat Cheese
Leek
Salted Almonds

Instructions:
Mix Spinach leaves, goat cheese (unseasoned), dried cranberries, dried apricot , leek and chopped almonds so that the cheese gets well mixed. Then toss the salad with the honey mustard dressing.

Honey Mustard Salad Dressing:
Honey
Dijon Mustard
Rice Wine Vinegar

Instructions:
Mix a ratio of 5:3:2 of Honey to Dijon Mustard to Rice Wine Vinegar for as much dressing as you need. I'd recommend mixing the honey and rice wine vinegar using a fork and then slowly add in the mustard and keep mixing. Thanks to Alton Brown and the Food Network website for this recipe and ratio.

Baked Chicken with a Poblano Pesto:
4 breasts of chicken
2-3 poblano peppers
Dried or Fresh Basil
Pine Nuts
Olive Oil
Cilantro

Instructions:
Take the breasts of chicken and rub them lightly with olive oil and put them on a sheet to bake for about 15 minutes on each side at 350 degrees (or until the outside has turned white but doesn't start browning). Meanwhile, using a food processor or blender, chop and add in basil, pine nuts, cilantro and olive oil to taste for a pesto to your liking. Then add chopped poblano peppers to your liking (based on the level of spiciness you'd like). I prefer 1 pepper for about 1 cup of pesto. During all this mixing, don't forget to add olive oil as needed to avoid clumping and per your preference. Using some of the pesto, rub each breast with the pesto and then bake each side for 5 to 10 minutes or until the chicken is cooked through. Slice the chicken and serve it on a platter or in a bowl with the remaining pesto poured over the chicken.

Wild Rice with Butternut Squash, Sweet Potato, Leeks, Squash and Cilantro:
Wild rice
Butternut Squash
Olive Oil
Leeks
Cilantro
Chives
Sweet Potato

Instructions:
Using a rice cooker, book about 2 cups of rice wild rice. This can take about 45 minutes, but make sure not to overcook the rice (allow it to be slightly chewy). While that's cooking, chop the butternut squash into cubes and rub those cubes with light olive oil and sprinkle on some salt and pepper. Set them to bake on a sheet at 350 for about 15-20 minutes. Using some olive oil, sauté some chopped leeks, chives and cilantro. If you have any leftover sweet potato from the dumplings (above) you can use it here too. Taking all the prepared parts, mix and toss the rice, squash, sweet potato and cilantro, leek and chive mixture. Recipe modified from Nancy Oakes, Pamela Mazzolo and Bon Appétit (and Epicurious.com)

Coconut Couscous:
Israeli Couscous
Coconut milk

Instructions:
Following the directions of the specific couscous you purchase, add the suggested amount of water and then add half to a full can of coconut milk (depending on how much coconut flavor and smell you'd like). Stir and cook until the mixture absorbs the water.

Crepes with Raspberry Sorbet and Dark Chocolate:
Flour
Salt
Sugar
Grated Ginger
Raspberry Sorbet
50% Dark Chocolate

Instructions:
Mix a cup of flour and 2 eggs in a bowl and slowly add in 1/2 a cup of milk and 1/2 a cup of water. Add 1/4 teaspoon of salt, 2 tablespoons of butter and 3-4 tablespoons of grated fresh ginger into the mixture and stir. In a frying pan, melt some butter and make crepes using 1/4 cup of batter per crepe (this should yield about 8 crepes per batch). After make the crepes, serve them with raspberry sorbet and grated dark chocolate. Recipe modified from JENNYC819 at AllRecipes.com.

After-Dinner Shooter (Dark Chocolate Surprise!):
Amoretto
Grand Marnier
50% Dark Chocolate

Instructions:
Put a small chunk of dark chocolate at the bottom of a shot glass. Fill the shot glass half way with Amoretto. Using a spoon, hold the concave side over the shot glass and touch it to the side of the shot glass such that the spoon covers the mouth of the glass. Slowly pour Grand Marnier onto the spoon such that it drizzles slowly on top of the Amoretto, forming a layered drink.

Tuesday, August 9, 2011

Anthology of Interest I: Geordie History and the faux-faux-Football

In the inaugural edition of Anthology of Interest, my two fantasy football (nerd alert) teams are called the "Geordie Billycocks" and the "Pons Aelius Sharkpies" ...

Incidentally, those are both references to Newcastle, UK as the people of Newcastle are known as Geordies (and the 'dialect' of English that they speak is also called Geordie) apparently because during an attempted takeover by the Scots, the people held off an attack and legend has it that some bloke chose to make their warcry "We're Geordies!" or something to that effect as a means of swearing fealty to King George, the Protestant King. Pons Aelius is actually the name of the Roman settlement that was the precursor to Newcastle, the capital of the Kingdom of Northumbria. The team mascots "Billycocks" and "Sharkpies" also reference elements of the Newcastle culture. "Billycock" hats (also known as Bowler hats) were and still are popular in the region. The Newcastle football team, Newcastle United is often referred to as the "Magpies" in reference to their jersey colors, and since my second football league is called "Geordie Football Hell" I thought it appropriate to look for an image that would be something to the effect of a zombie magpie. The closest image I found via Google Search was a shark-pidgeon, which I dubbed a Sharkpie for my devious purposes ...

In the interest of wrapping things up, this was a thoroughly useless post, but I hope that some Geordie history has been roughly maintained.

Tuesday, March 1, 2011

Space Ponies and Legos

Just a brief glimpse into my sense of humor - this is something I posted in response to a photo of my friend Charlotte (my swing dancing partner and very dear friend) holding a lego space ship in one hand and a "my little pony" in the other:
"Sir, our squadron is UNDER ATTACK! ... but I've never seen anything like this before ... first of all it has NO pegs in it, so I have no idea how it holds itself together ... we might be dealing with a multi-dimensional being or an alternate type of matter. Either way, that horseshoe shaped hole in the hull of my ship probably means I'm BLOCKed ...
ZOINKS?! IT'S A SPACE PONY?!?!? Oh, we're definited BLOCKed ..."

In case you didn't catch on (yes you, Mr. Seagull), "BLOCKed" is my own lego euphemism for "boned", "screwed" or something to that effect.

The whims of flies ...

First of all, I never noticed that whims and whimsical are derived from the same root word before (I'll have to OED that tomorrow) until I was filling in the title of this post ... this has very little to do with the other whimsical notions that I feel the need to post about ... I suppose this itself is a whimsical thought, a random rambling, but I digress ...

As I was leaving work around midnight an odd thought crossed my mind - my entire work schedule revolves around the life cycles of flies (common pests for most people, and probably even more so for fly technicians) and more importantly (and oddly) my labor schedule is most drastically affected by the age of consent for flies. It's known in Drosophila melanogaster that 3-4 hours is a "safe" amount of time to assume that females have retained their virginity. That would make some age around 5-6 hours old the "age of consent" at which point the female flies might have been contaminated with the sperm of their siblings, fathers, uncles and possibly even males with a 2 generation gap (grandfathers and granduncles). Such is that way of maintaining an fly "line" where inbreeding is unavoidable and in some cases intentional. It's disgusting to think about in a human context, but it allows us, in some cases, to have almost entirely genetically identical siblings, and families, allowing us to collect lots of data about a "single fly" genome.

In my case, I've taken advantage of these breeding capabilities to compare nutrition, enzyme kinetics, innate immunity and chromosomal segregation and will eventually get to perform artificial selection experiments on both individual lines (each line essentially representing 1 fly genome) as well as intentionally crossed lines and population cages (where we have a mixture of crosses of sequenced lines so we know all the possible alleles at all the loci, but any individual fly could have any mixture of said alleles if linkage disequilibrium is low (which it should be in such populations based on how I'll breed them)). In particular the thought of selection population cages where we know all the possible outcomes is fascinating because it allows us to "observe" the process of genome optimization in a population cage where there is theoretically a very low inbreeding coefficient and low LD due to the effective high population size (I could list off a number of other population genetics terms that can more aptly explain the point I'm trying to make, but at some point it wouldn't make a difference to the one seagull reading this post so I won't bother).

Either way, especially in experiments like the population cage selection, I'm subject to the whims of flies (drying out food, age of consent (i.e. female virginity), sticky wings, etc.). It's a damn good time.

Somehow when I thought of "The whims of flies" I imagined it as a metaphor for our own lives, where the people occupying the world around us (known and unknown) are the flies. It's not a complete thought yet (I supposed very few things are), but there's something there. In the end, we all eat, breed and live in our own mess, with very little impact on the flies in the next vial over or the bigger laboratory around us.

Yeah, that sounds kind of corny ... but it's a start, I suppose. I think I'm looking at it too close from the wrong perspective. Anyways, the idea that we live mostly on whims (as opposed to constantly direct and intentional actions) seems on the surface to be very true. While many of our "whims" could be very intentional actions planned and executed by each of our own subconscious, it seems to me that most of our actions are quite arbitrary (e.g. how far to move left or right to avoid colliding with oncoming traffic, when to notice and react to an itch, how much to rotate our heads versus just shifting our eyes). Many of these are trained in behaviors that we have corrected consciously and unconsciously throughout our lives, but that so called "judgment" that enables us to make seemingly arbitrary decisions.

I guess I'm coming at this idea of whims from multiple directions. In one way, I'm saying that whims are mindless, random thoughts. But under the surface, one might argue that there are no such things as true whims. Every seemingly arbitrary behavior is decided by an unfathomably complex algorithm processed by our brains to decide our every action. In many ways, it takes the fun out of the concept of "free will" to say that our every whim, a momentary passing thought that may or may not be put into action in some way, is in fact pre-determined in that instant when a choice much be made (discrete or continuous) by all the events that preceded it.

This idea that all the previous events together combine to make our current decisions is a universal concept. Many literary concepts, such as Glinda's "Great Book of Records" (which I've explained in more detail in a currently unfinished blog post about Oz), which magically lists every event in history as it occurs, utilize this idea that we are the sum of the events of the past to determine what will happen or make sense of current events.

It is in this way ironic that this train of thought leads to pre-determination. In spite of taking the argument that our whims are determined by a gigantic algorithm (rather than a so-far unmentioned "soul"), it seems to me like true free will is unlikely. Obviously, this does not prevent us from retaining apparent free will. That is to say, that since we are not consciously aware of how every circumstance in existence together affects our actions, we can operate under apparent free will to make our conscious minds feel like there is meaning to our actions.

I suppose there are several ideas here that I'd like to write more about in the future, but in regards to how all these ideas apply to "the whims of flies" it becomes more clear to me that the phrase is almost an oxymoron. From everything I've described, flies appear mechanical to us, lacking even the appearance of "whims," and even in supposedly more complex organisms, our "whims" are nothing more than a product of previous events. So to say "the whims of flies" to me is to imply free will (or arbitrary behavior) where there is none.

The future use of such a phrase in my lexicon is still unclear, but at least roughly, "being subjected to the whims of flies" would apparently be to voluntarily or involuntarily forgo your own apparent free will to someone else or even the world itself, all of which also lack true free will. In other words, it means that you are conscious giving up your claim to free will, or in even other words, you're giving up and becoming truly mechanical.

Monday, February 28, 2011

Publicity happenings ...

My favorite quote of the day comes from an article about FlixQ, a video sharing website co-founded by my friend Ryan Peterson that reads: "After about a year of operation, FlixQ hosts several thousand videos, ranging from parades to Cornell Glee Club doings to a cat washing its face" (http://www.physorg.com/news/2011-02-video-site-quality-barrier.html). The website focuses on high resolution video sharing, so it's worth taking a look.

In separate, but also interesting news, the Hangovers tour to the UK in 3 weeks is starting to get some attention: http://cornellclubnyc.com/events/the-cornell-club-welcomes-the-hangovers

I've had kind of a split focus organizing that tour, but it's still coming together with a lot of fun events to look forward to, including a gig for two Cornell alumni societies (Hotel School and Business School) in London (venue TBA). Now if I could just lock down inexpensive transport to Scotland ...

Thursday, February 24, 2011

Salmon Tortellini in a Reduced Wild Mushroom Sauce, served with mixed, spiced vegetables

Appetizer
Mixed grilled, spiced vegetables (White/Button Mushrooms, Bell Peppers, Snapped Peas, Green Beans (or French Beans) ==> blackening spices (try a rub), garlic, balsamic vinegar, salt, black pepper

Instructions:
Put a few drops of olive oil in the pan and heat. Add the veggies (chopped) with a little big of water as needed. Grill until they release water and then add spices to taste - lots of garlic powder, 1-2 tbsp of the balsamic vingegar and then salt and black pepper. Add some basil if you'd like too.

Spinach Tortellini:
6 cups of wheat flour
6 large eggs
1/2 cup chopped spinach
Water as needed (for moistening)
Salt to taste
1 tsp dried oregano
1 tsp dried basil

Instructions:
Add the flour, oregano, and basil to a mixing bowl before mixing and then adding the spinach. Then break and add the eggs, slowly mixing all the ingredients as they're added. If after some time the mixture looks too dry, add water as needed to moisten the dough. Once everything is mixed well, knead the dough ball by hand and then refrigerate for 30 minutes. Afterwards, flatten the dough using either a pasta make or rolling pin dried with a little bit of flour. Using an inverted glass, cut circles in the flattened dough and keep the circles while kneading and flattening the rest of the dough until all of it has been used. Now, see filling recipe below.

Wild Mushroom Sauce:
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 tsp dried oregano
1/2 tsp of dried thyme
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup mushroom stock (see below)
1 cup light cream + additional skim milk as needed
Salt
Freshly ground black pepper
Grated Parmesan (for serving)

Instructions:
In a large saute pan, over high heat, heat the olive oil. Add the garlic and saute for 1 minute, just until browning begins. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, after about 5 minutes. Add the mushroom stock and reduce for 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. If the reduced solution looks too watery, add some skim milk and reduce it a little more. Season, to taste, with salt and pepper. Keep simmering until the tortellini is ready.

Mushroom Stock (vegetarian):
1/2 cup of mushroom trimmings
2 cups of water
Salt and Garlic Powder to Taste

Instructions:
Add the water to a pot, put in the mushroom trimmings, salt and garlic powder and stir. Let this slowly boil until it has reduced to about 1 cup of solution. Strain the solution and toss out the trimmings.

Salmon Tortellini filling:
2 pounds of skinned and de-boned salmon filets
2 cups ricotta cheese
½ cup grated Parmesan cheese
1 cup chopped spinach
2 tablespoons balsamic vinegar
Salt and fresh ground pepper to taste

Instructions:
Using a knife, finely chop salmon to the consistency of ground meat. In a food processor, combine remaining ingredients and process completely to a purée consistency. Remove cheese mixture from processor and mix thoroughly by hand with the finely chopped salmon. Set aside in the refrigerator while making the pasta dough.
Generously fill each piece of tortellini. Place filled tortellini into boiling water and cook until ravioli floats to the top.
Drain and serve with the wild mushroom sauce poured over the tortellini. Top it all off with grated parmesan cheese and a sprig of majorum.