Tag: food

on complements

I’m a firm believer in complements – things coupled together, whether the relationship is apparent or not. This may not be a universal attribute, and I’m not stating it is. It’s also not limited to pairs, as complements are not two-dimensional. However, it’s a positive philosophical exercise to try and find symmetry where it may not exist so clearly, and it can certainly open up the mind beyond everyday theoretical boundaries. (1)

When I mean complements, I mean things that go together, complete each other, and make a whole. Some pairs may be opposites, yes, but complements are not two puzzle pieces forming a circle. Think of complements as spherical yins and yangs with a bunch of inner overlap.

So where can I start? How about a list of some pairs…

Characteristics – qualitative & quantitative, forward-thinking & retrospective, introverted & extroverted, hand-on & on-paper, leader & follower
Colors – black & white, light & dark, blue & orange, red & green
Words – stop & go, you & me, here & there, near & far, always & forever, mine & yours
Sounds – wind & calm, scream & whisper, ooh & ahh
Feelings – love & happiness, celebration & mourning, happy & sad, anxious & patient
Food – sweet & sour, harsh & smooth, rosemary & thyme, parmesan & romano, spaghetti & meatballs, peppers & onions, steak & wine
Partners – Jordan & Pippen, May & Walsh, Mario & Luigi, Robinson & Rodman (best NBA Jam duo), Brin & Page, Jerry & George

I believe symmetry and balance in nature is good. Breaking from that balance is also good and it’s usually is a driver of innovation, conversation, and collaboration.
Complementary teamwork is essential to making things work. The recognition of individual contributions to a team allow the spherical shape to form where overlaps provide the fuel to reaching a common end goal.

The same applies to relationships. Not one person can drive a couple to a life of love & happiness. It takes two (baby). That’s what makes couples so fun. People need other people. Not one person is a sphere but he or she needs to find a complement to build that sphere together. Sure the overlaps can create disagreement, but the result should be a more dense and stronger bond.

Well, I know I’m no Poe but I hope there is an adsideological takeaway here. Think about complements. Not everything you see, touch, or hear exists independently. Recognize individual contributions as one piece of a spherical success engine. And find your complement and don’t hesitate to make it permanent. Love & happiness will always follow.

(1) I do think the arguments made against the Qur’an on this topic are a bit absurd and biased. In some distant corner of the web-o-sphere there lies an argument that the Qur’an is wrong in stating everything exists in pairs. Not only do I think this is an invalid point of attack on a religious body, but the approach loses credibility with a lack of objectivity. One main argument is with gravity and that there is no counterpart. Well what a worldly view that is! Despite my love for the depths of physics, it still describes less than 1% of the universe. Pairs don’t equal opposites, and I know that I’ve walked on the ceiling in some of my dreams.

a simple recipe that teaches a lot

In conjunction with my post on cooking, here’s a simple yet delicious dish to make. It touches on a lot of basic cooking concepts that serve as a foundation to many meals: marinating, chopping, sautéing, grilling, seasoning, and plating.

“Grilled Center-Cut Pork Loin With Fresh Tomato, Basil, Onion, & Squash Sauté Over Rotini“

First I sautéed one sweet onion with one chopped summer squash, adding lots of garlic when the onions start to brown. I added spices including salt and black pepper, oregano, thyme, cayenne pepper (you can really add whatever you want here to get a taste that satisfies you). 
I then added fresh chopped vine tomatoes. When chopping, I usually remove the majority of innards & seeds as they bring too much acidity to the sauce. I like a thicker, chunkier consistency as the chunked tomatoes will cook down into a nice sauce texture and not make a soup on your plate. 
Then I added fresh chopped basil leaves and re-seasoned to taste. Cook on medium-low until it reaches a desired consistency. Such a great aroma.
Meanwhile, I grilled up butchered-thin, center-cut boneless pork loin that had been marinating for an hour or so (in italian herbs & spices, hot pepper vinegar, oil, spoon of dijon). Grilled on high heat to get some good crispy edges. 
Finally, I plated the tomato/basil/onion/squash over rotini, with the pork on side. I add lots of parmigiano reggiano to top and garnish with ground black pepper and a basil leaf or two on top. Served best with some good old 2% milk or a glass of your favorite red wine.

basil chili chicken rice

sometimes when i eat lunch
i ponder, what to add
is it bland? nah
but is it weak? yes!

i add red stuff to my meal
it is hot. not too much!
the aroma of pepper seed
the salt, tingles the tongue

mmm i blow on the top
to cool the rice and chicken
basil leaves, more please
a flavor, as it is in heaven

then down go the onion bulbs
and carrot tangled in egg
many thanks to the chef
a delightful lunch, indeed

on cooking

If I haven’t expressed it yet, I love to cook. I really love cooking. It’s a hobby, a need, a getaway, and a creative expression. I like the science behind it as much as the process, flavors, origins, and beauty of food and cooking. Vegetables, fruits, meats, cheeses, spices, sauces, pastas, rices, seafoods, herbs, and much more are all variables in a world of infinite combinations. Because something doesn’t show up in a recipe book or google search doesn’t mean it’s not good. It just means it may not have been done yet and you are the lucky one that gets to put it together!

As with a few other random things (flying, reading, creative writing, building, etc), I find it hard to believe some people don’t like cooking. I think it is more intimidation and laziness than a lack of know-how or anything else. There are so many simple yet delicious dishes one can make that the “I just don’t know how” excuse doesn’t work for me. Hit the store, talk to the butcher, ask a neighbor, jot ideas down, look at pictures, buy a book, and just go at it. If you mess up, you learn for next time.

You have to make cooking a lifelong learning process. Learn to enjoy sharing what you cook. Honest feedback from multiple palates is most valuable in adjusting for your next dish. The ongoing learning process can then move you to experiment more and trust your instincts and senses more than to just use your ability to read and follow directions. That doesn’t mean books won’t always help you.

As my mom says, everyone should have the ultimate reference book in their kitchen – The Joy of Cooking. For other old, traditional references, book sales, tag sales, and local festivals are great places for these. On the other hand, you can always find new, innovative approaches to cooking at the local book store. I just grabbed a good one the other day: Ratio – The Simple Codes Behind the Craft of Everyday Cooking (by Michael Ruhlman). If something inspires thoughts for your next cooking experience, it’s worth it.

Finally, I want to note that these days, easy access to food can almost be considered a privilege. For that reason, it’s certainly a privilege to have easy access to a wide variety of foods. So if you have a nearby grocery store, go look around. There are A LOT of foods out there that someone else might not have the chance to eat. If you get flustered, go grab some juicy California oranges and soft McIntosh apples and come back another time.

Here are links to two great food blogs to which I was referred by my friends Colleen (happy birthday!) and Heather (woop woop!). Colleen says she’ll have one of her own up soon…
Gluttony Is A Bliss
Smitten Kitchen

Note: Picture above is a homemade chicken parm and shells with homemade tomato sauce and fresh parmesan cheese. 

fruits of the year

Fruit is the greatest thing in the world. That sugary sweetness with nutritional value can’t be beat. The world of fruit is diverse, colorful, juicy, artistic, healthy, natural, and pleasing. Nothing beats a good piece of fruit and you know it.

One of my best memories as a kid is eating fruit each night. As my brothers and I each showered and got in our pajamas, my dad would cut up a few pieces of fruit and mix them up in a bowl for each of us. Depending on what he had bought that week, it may have included pieces of pear, apple, banana, orange, strawberries, blueberries, and/or grapes. We’d each sit, eat our bowl of fruit, and watch The Cosby Show and maybe another Nick At Night show like Dobie Gillis or My Three Sons or Mork & Mindy before heading to bed. Little did we know that we were being filled with all sorts of free radical neutralizers and other vitamins and minerals that would help us stay healthy and strong. Here I want to rank my top fruits of the year, with the hope that I can do this on an annual basis. These may be debatable, but I don’t care. I’m basing my opinions on a combination of three main things:

  • The Acquisition (cost, availability)
  • The Consumption (taste, versatility)
  • The Feeling (health benefits, satisfaction)

1. McIntosh ApplesAcquisition: Available in pretty much every supermarket throughout most of the year. Cost is relatively cheap. Grown off a tree that is fun to climb. Easy to choose which ones you want and you can feel for tartness before purchasing.

Consumption: Easy to eat – just wash and go! Good just plain or with peanut butter or with a little cinnamon sugar sprinkled on top. Can be eaten during all hours of the day. Can be used in numerous other dishes such as pies, juices, sauces, muffins, cakes.
Feeling: Skin has many nutrients/vitamins. Beautiful green/red color. Roundness is complete and satisfying. Puts me to bed. Smiles at me. Feels great to eat I’m almost addicted.

2. Strawberries

Acquisition: Can be expensive and tough to find in harsh times of the year. However, in mid to late summer when the prices drop, they can be found on the street corner plump as a tennis ball. Sometimes tough to avoid a few bad ones when sold in plastic containers.

Consumption: Taste of a good, dark red strawberry might be the best bite in the world. Tingles my jaw. Drips with juice on a hot day. Love that crisp, cool center when bit in half. Sometimes a pain to avoid the leaves when in a hurry or overwhelmed with excitement. Great in desserts, shakes, cereal. Great mixed with other berries too.
Feeling: Beautiful red color and distinct heart-like shape. Have great sex appeal. Sometimes eat too many and get real full off them.

3. Bananas

Acquisition: Very easy to get and are the cheapest fruit you can buy. Not many bad bananas in a bunch so easy to pick out too. Ripen quickly though and are odorous when too ripe.
Consumption: Simple to peel, simple to eat. Taste predictable and easy to crave. Awesome in cereal. Love banana bread. Love banana chips. Good in shakes, desserts/sundaes, pie, on a sandwich (w/ peanut butter), much more. Also like them yellow Runts.
Feeling: Filling and nutritious. Good potassium and other vitamins. Beautiful yellow color and distinct shape.

Just missed the list: pineapples, cantaloupes, clementines. Better luck at the end of the summer.

st calzones day

So quick little post on the origin and the meaning of St Calzones Day. This year is the 6th annual St Calzones Day celebration, and looks to be the largest celebration to date. It started back in 2004 with Ben Woolley and I having a light discussion that turned into a wild night of fun and laughter. Despite a long night’s sleep that night, we remembered the ideals on which our initial discussion took place and characterized the day as a celebration to continue. And so, St Calzones Day was born.
Throughout the years, we have defined it to be a celebration of the Three F’s: Friends, Fun, and Food. It is to occur on whichever weekend in March works best for the most amount of people, and is really not bound by anything more. There are some traditions that have stuck, including the passing of the calzone, drinking of the wine, wearing of the jerseys, breaking of the Carlo Rossi, and tunes of Lou Monte. Each year usually brings something new including a secret swap of new jerseys, presentations on calzonius topics, games such as trivia, and new items on the menu.

I must say that this is my favorite day of the year and truly represents the happiness that should always be shared amongst friends. For those of you that could not make it this year, we hope to see you in celebrations to come!

With Sauce And Cheese,

Mister Pepperoni Chef