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[personal profile] misshepeshu
1. Thanks for all the wonderful birthday wishes. I'll respond individually to comments and such sooooooon.

2. Broken Social Scene last night was amaaaaaazing. Nobody does dense, textured sound like they do, at least not in the Western pop/rock mold; also got to witness a really cool experimental bit of music called the Happiness Project, wherein one of the bassists captured the natural musical cadences of his neighbors speaking, grabbed the most interesting samples, translated it into musical notes and then proceeded to loop and riff those samples with all the rest of the band. Amazing, transformative, moving stuff.

It also helped that the excerpted bits of interviews were lovely and inspirational--one of them is his neighbor, who was born deaf and received a cochlear implant when she was 30, describing what it was like to hear noise for the very first time, and how her brain couldn't really make sense of it at first--sound was translated into a physical sensation in her whole body, and it made her move.

Also, saw [livejournal.com profile] octi_stripe. It took me a few seconds to actually recognize her. I think I need to see my friends more often. Christ.

3. I win at making meat pies. I slightly overcooked a pork loin last week, which: sadface. But then I determined it could be turned into pie, delicious delicious pie. Two, actually: one with onion, and one without. Basic instructions follow:

1 lb. overcooked sadface meat of your choice, cut into small cubes
1/2 stick butter or more
Half a head of garlic, minced (less if you're less insane about your garlic than I am)
1 medium onion
3 stalks celery, diced
1 large or 2 small carrots, diced
3-4 ounces crimini or mature shiitake mushrooms, sliced
1 tablespoon chopped fresh thyme and whatever other herbs you fancy
2.5 cups dark chicken stock or other type of dark stock (use the commercial stuff if you must; just know that you're morally inferior in EVERY WAY)
2-3 tablespoons flour
1/2 cup marsala wine (sherry and port would work well, too)
Double crust pie crust (my favorite uses 2 cups of flour, 2 sticks of butter, a teaspoon of salt and a tablespoon of sugar)

1. Make the pie crust and refrigerate. If you're buying the pie crust, there's probably a special circle for you in Food Snob Hell. Don't forget to pre-heat the oven to 350 degrees.

2. Melt the butter in a large skillet. Throw in the garlic and other vegetables; saute briefly until they're just starting to soften.

3. Throw in the flour, and stir in very thoroughly with the vegetables. Things will start looking dodgy and pasty. Never fear, because the next step is:

4. Throw in the stock, wine and herbs. Bring to a boil, then turn the heat down and let simmer until liquid is reduced to about 1/3 what it used to be, or until it looks like thick gravy.

5. Throw in the diced overcooked meat cubes of sorrow and tears, soon to be turned into DELICIOUS.

6. Turn heat off, and while filling is cooling down, roll out your pie dough. Pre-bake the dough lining the pan for about 15 minutes.

7. Add the meat filling, and lay on the top bit of dough. Poke out a pretty pattern, or a dirty limerick, or whatever grabs your fancy. Bake for 30ish minutes, or until crust is golden brown and you're ready to gnaw off your roommate's leg because the smell is driving you crazy.

8. Try to wait at least 30 minutes before cutting into it to allow the pie to set. But the Baby Jesus understands if you don't, because damn, it sure smells and looks good; just know that gravy is basically going to goosh out of there.
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