Tag Archives: gluttony

The fish and the hairdryer

SmokedRainbowTroutDo you like smoked fish? I do, a lot. Nom nom nom! It’s full of that famous new type of flavor, umami, which distinguishes simple salt and vinegar, sugar and bitter, from luscious savoriness. It’s fun to eat a generous helping of that stuff, but really, very little is needed to be satisfying. It tends to be expensive because of the labor that goes into making it and the small amount produced, what with the wood chopping and the long drying at low temperatures, but that doesn’t stop me from standing at the display at the corner store and feeling myself starting to drool at the vacuum-sealed package of peppered smoked trout.

There are many and varied editions of anecdotes from the lives of the Desert Fathers and Mothers, who were Christian monastics, mostly from Egypt of the very early middle ages, and some from the Russian steppes of the early modern period. (Wait, this is connected!)

51hM9lR63QL._SY344_PJlook-inside-v2,TopRight,1,0_SH20_BO1,204,203,200_One monk who lived out in the Egyptian countryside got a hankering for smoked fish. Smoked fish not exactly growing on trees in the desert, he had to walk to town to get some. He walked miles and miles with his mind preoccupied by the fabulous thought of a bite of smoked fish. (Being poor, he probably could afford no more than a bite.)

Finally, he got to the town, and suddenly realized that he had put an immense amount of time and labor toward acquiring nothing but a flavor that would be gone in minutes. “This is nucking futs,” he said to himself, or whatever early medieval Egyptian monks said to that effect. He repented of his gluttony. He turned around and walked all the way back to his home in the desert where, I imagine, in the typical monastic fashion he had bread, water, and probably nuts and dried fruits.

For over a decade, my doctor begged me to find some kind of exercise. (Wait, this is connected, too!) “Do what you enjoy doing,” he said. “Maybe you could try walking. Walk five minutes in any direction whatsoever, walk back home, and you’ve got ten minutes done.” I always replied, “No. What I enjoy doing is lying on the floor in front of my computer. A rolling chair like in the movie ‘Wall-E’ would be nice, too.” I am allergic to the term “exercise,” what with its connotations of “fitness” (what, so everyone else is unfit to live?), and sweatiness and heat.

But on Martin Luther King Jr. weekend, I found myself in a hotel pool paddling back and forth doing laps. I suddenly realized with dismay and logic that I had found the famous “form of physical activity I like,” something I was so prepared to do voluntarily that I had packed my swimsuit in anticipation. So after six weeks of trying to ignore this grim fact, I joined a gym with a pool. I had a suitable gym bag, an extra hair dryer, some slippers.

Andis RC-2 Ionic 1875W Ceramic Hair DryerSo the first thing I did after my pleasant first swim at the gym was to go on a shopping quest, to look for a new hair dryer. The vast array online offers so many desirable qualities! Quiet, lightweight, folding, powerful, with a retractile cord, professional sturdiness, and all the cascading bounty of “ions” a girl could ever want. So much nicer than the old ones I have. I spent an hour or so putting many models into my wishlist. Such a technological upgrade!

And then, like the monk who wanted smoked fish, I suddenly said, “This is nucking futs.” I have a perfectly good hairdryer I use at home, and I had bought it as a quieter replacement to the one I keep in my until now-unused gym bag. To spend an hour selecting a third when I have two that work fine? That’s nucking futs!

More like Spam or more like Alpo?

AlpoI’m sorry I’ve been away. I’ve been agonizing over my work situation, and also went to visit the nuns (seven hours each way on the bus). But I had time to long after something to buy.

A story: Someone I knew admitted to having eaten Alpo. The dog food reputed to be the meat of last resort of impoverished senior citizens. It was pretty good, he said.

He did not specify the circumstances, whether poverty or curiosity, that had led to that ingestion, but he sparked my curiosity.

SpamYou see, like everyone who has some connection to Hawaii’s local culture, I love Spam, which too is canned meat. Spam is excellent sliced, fried, and served on fluffy, sticky steamed short-grain rice like Kokuho Rose brand. Serve in stir-fry dishes with vegetables, cut it into matchsticks and put on top of your ramen, and of course make sandwiches.

KokuhoRoseRiceSpam is an excellent ingredient in omusubi (rice balls) or sushi, replacing the traditional pickled plums in the former and the boiled shrimp in the latter. This video shows the simplest way of making this homestyle comfort food. Did you know you can make delicious sushi on the cheap? Indeed you can!

Being a poor graduate student, I looked for ways to eat more cheaply, since I subsisted on sandwiches from the convenience store. So I decided to try Alpo.

When I opened up the can, I was surprised at how good it smelled. I saw bits of offal in it, veins and such, but being an eater of such delicacies as fish eyeballs and chicken hearts, I had no hesitation at its looks.

I dug into the can. Oh, the horror! The horror! It tasted indescribably nasty; the bits of offal were rubbery to the point of being unchewable; and the heavy grease had no flavor, being more appropriate to a tallow candle or lubricating a garden fence hinge. Promptly I threw the can away. The word “animadversion” was made for such a situation.

CannedBeefMeatSo I was intrigued when I ran across “Canned Beef Meat” on the Lehman’s website. “Be prepared to cook hot, wholesome meals in an emergency, or simply stock your pantry for your family’s everyday dining.” “Enjoy in all your favorite recipes: stews, soups, casseroles, ethnic dishes and more.” Ethnic dishes? Hmm.

The sole ingredients are beef and salt. I can’t help wondering: Is it more like Spam or more like Alpo? At least it’s made for human consumption, but…

I would love to find out. But at $10.95 plus shipping for a 28-ounce can, it is too expensive to fulfill my curiosity. Maybe you can try it and let me know.

The flesh pots of the Amazon

Hello again! I hope you had a fine Christmas and will have an excellent 2014.

Now we have finished the feast and afterfeast of the Nativity of God in the Flesh. You have read my mentions before of the eating guidelines in my religion. So for the forty days up to Christmas, I went pescetarian, mostly ovo-lacto vegetarian. But from Christmas on, I went whole hog, so to speak, eating red meat at least twice a day. This is not normal for me; for health reasons, I usually eat poultry or fish, not red meat.

320px-Tim_RussertAnd then I remembered Tim Russert. You remember him, too, the tough, hard-nosed, yet pleasant and likable political journalist on Meet the Press for so many years. In 2008, at the age of 58, he suddenly, shockingly collapsed and died of a heart attack at work, despite doing well on a cardiac stress test only a couple of months before.

It was shortly before Russert’s sad and unexpected death that I had read the following excerpt from his 2004 book “Big Russ and Me.” It’s a love poem to meat. I can do no better than to repeat his lyricism in a paragraph I find literally mouth-watering to read.

Tim Russert Big Russ and Me 92

I have not read the book, but having read that passage so shortly before Russert’s death made it spring to mind when the news came. Obviously, this man had a taste for meat, preferably fatty, processed meat, and it was none too good for his heart. But oh, that passage sure makes it sound tasty! The flavor and feel of salty fatty meat is incomparable.

But when that passage came to mind again a few days ago, I thought, “Why do I have cookbooks about meat on my Amazon wish list? I don’t even have a kitchen!”

Obviously, it’s food porn for me — pictures and ideas just on the item page, not even owning the book, stimulating the contemplation of meat, particularly in fancy varieties I can’t even get in my neighborhood.

As with the arroz con leche I wrote about earlier, I should avoid more than very occasional intake of processed or fatty meats, no matter how pleasurable they are. And I should drop the contemplation of it from my mind.

And so, today, I am removing from my Amazon wish list all cookbooks solely about meat. I do not need to have them stimulating my gluttony. Enough that I should eat red or processed meat once a week or less; no need to actually fantasize about it.

I have been like the Israelites in the desert.

And the children of Israel said unto them, Would to God we had died by the hand of the Lord in the land of Egypt, when we sat by the flesh pots, and when we did eat bread to the full; for ye have brought us forth into this wilderness, to kill this whole assembly with hunger.

God sent them manna to eat, which, although nutritionally complete, apparently was as appetizing as those round rice cakes with the texture of styrofoam, and they complained about that, too, and eventually God sent them pre-slaughtered meat and killed the ones who ate it, specifically because of their lust for it, and not because it was meat per se.

33 And while the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague.

I choose to give up those books about luscious, delicious meat because there is no sense in fantasizing about it; I should simply enjoy it in the quantities I should have — say, going to a restaurant on Easter for a sirloin — instead of luxuriating in the daydream.

Charcuterie book Odd bits bookBones book

Too sweet to eat

This recipe probably should be called not “Arroz con Leche” but, rather, “Death to All Diabetics!” It is delightfully and lethally full of sugar, starch, and saturated fat.

Furthermore, not only is this bad for anyone with blood glucose control issues, it is one of those dishes, like lobster drenched with margarine and served with glasses of champagne, that meets the ascetic dietary rules of my religion for the pre-Christmas season while utterly violating their spirit (which is why those rules are only guidelines and not religious law). This dessert is really a feasting food, and only if you aren’t diabetic, hyperinsulinemic, glucose intolerant, or the like.

eagle-brand-sweetened-condensed-milkThoughts of this recipe have been bothering me for a solid month and a half. I can imagine its milky, coconutty, starchy, sweet, delicately spiced rice flavor and chewy grainy texture with such vividness that I have been constantly tempted to buy all the ingredients and beg my friends to let me use their kitchen to make it. I yearn for the taste of condensed milk, which is a canned cream-colored substance composed of whole milk cooked with so much sugar it is extremely viscous, and almost solid when chilled, and for the aroma of coconut milk, which is a thick product much richer (i.e., fattier) than coconut water.

I want to take a big bowl, fetch a pint of this rice dessert, and go to town, my eyelids drooping half-closed in pleasure as I chew slowly, lick my sticky lips, and suck on the spoon. No matter if I’m nauseated, sleepy, and headachy for a full day afterward while my blood sugar soars through the roof — the pleasure’s the thing.

Just like my other fantasies of acquiring particular objects, the desire to eat arroz con leche is another manifestation of a type of greed — gluttony — that I wish to turn away from. I share the recipe with you partly in case you are one of those people who can eat anything (at least a bit now and then) without ill effects or religious strictures, but mostly because this blog really has been helping me to let go of these pesky greedy obsessive thoughts about things I choose not to indulge in. Herewith:

Arroz con Leche

By Elizabeth Carrion
Published October 11, 2013
Fox News Latino

Ingredients

  • 3 cups water
  • 3-4 cinnamon sticks
  • 5-6 cloves
  • 1 inch piece fresh ginger
  • 2 cups short or medium grain rice
  • 12 ounce can coconut milk
  • 12 ounce can evaporated milk
  • 14 ounce can condensed milk
  • ½ to ¾ cup raisins
  • Ground cinnamon

Directions

  1. Add water, cinnamon sticks, cloves and ginger to a large pot and bring to a boil. Simmer for 5-10 minutes.
  2. Strain to remove spices. Add same water back to pot.
  3.  Add rice and simmer on low for 30 minutes.
  4. Add coconut, evaporated and condensed milk and continue to cook on low until rice is tender to your preference. Mix frequently so that rice does not stick to the bottom of the pot.
  5. When ready, fold in raisins.
  6. Serve in bowls and sprinkle with ground cinnamon.

Tip: If rice is not tender enough or has dried out, add milk ½ cup at a time and sugar to taste.

Serves a crowd.

http://latino.foxnews.com/latino/lifestyle/2013/10/11/hispanic-heritage-month-arroz-con-leche/

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