Print Story Cooking! Oh and bike, etc.
Food
By R343L (Wed Aug 15, 2007 at 12:20:28 AM EST) (all tags)
  • New bike or nexus hub?
  • A recipe for Channa Dal with Paneer
  • Vacation plans
  • Personal crap (short, really)


Bike

The LBS have been really slow on getting me the shimano 8-speed nexus hub. Theoretically the shifter will come in this week and they can begin work. But as I am going to be bike-only for the foreseeable future, I am considering keeping the single-speed as-is and getting a geared, good-for-touring, bicycle (maybe the Bianchi Volpe since I already have the San Jose). Also, I was chatting with lindze and he thinks that the quoted labor figure was too high, which I could have misremembered as it had been a month, but I remember the total being at least $400 and the nexus' list is around $230 (Sheldon Brown's shop in MA sells pre-built wheels for $300).

So recommendations on a touring-ish bike? Must be able to carry panniers as I love them, has to take fenders, that sort of thing. I like the middling size tires as in the Bianchi, but not sure how they go for general touring (thinking about a bike-camping trip). Should I just get the hub anyway and wait?


Indian Food Cooking

Tonight I went crazy and made a channa dal style recipe (with some paneer added at end). I even went to the Indian grocery nearby. Approximate recipe follows (which was a sort-of hybrid of one from Hooked on Heat and another from Quick Indian Cooking).

Ingredients:

  • Medium-large onion, chopped small (half a centimeter or so).
  • Large heirloom tomato, chopped middling size. I mostly cared about making sure there weren't too many large skin pieces.
  • Tablespoon or so of tomato paste
  • Cup of water
  • Couple cans of chickpeas, drained and rinsed well.
  • Tablespoon or so each of minced garlic and ginger (I used stuff from little glass bottles).
  • 1.5 or so teaspoons of garam masala
  • 1/2 teaspoon of turmeric
  • Teaspoon of chili powder
  • 7 oz of paneer, chopped into half-inch or so cubes.
  • Oil (not olive or peanut since the indian food blogs scared me off that)
  • 8 or so curry leaves.
I originally was planning to use cumin and coriander powders instead of so much garam masala, but realized I didn't have any when getting home. But I had plenty of garam masala since I bought a 7 oz bag. :)

Steps:

  • Heat some oil (1-2 T in my case because I had a very flat wide skillet)
  • Add onions when oil is hot, cook till translucent.
  • Add minced ginger & garlic.
  • Cook, stirring pretty frequently, until starting to get brownish.
  • Add powdered spices.
  • Cook in dry-ish piles, stirring somewhat, until oil starts simmering out on the corners.
  • Clear onion/spice mass off to side and put paneer down.
  • Cook paneer a little bit to get a couple sides a little brown. Remove and put off to the side
  • Add diced tomato, tomato paste and the curry leaves.
  • Cook until tomato is breaking down a lot and oil starts bubbling out at corners.
  • Add cup of water and the chick peas.
  • Cook until a lot of water is gone, but not all (should be gravy-ish I think).
  • Add paneer back and let it heat thru.
Serve. I ate it plain in a bowl, but I suppose rice or bread of some kind would be more traditional.

Verdict: most successful Indian cooking I've done (granted I haven't done a lot). Smelled and tasted like stuff I've gotten in good indian places. The fresh tomato and curry leaves probably "made" it -- the curry leaves added a lot of aroma and the tomato (which melted into the sauce) left some background sweetness to balance the hot.


Vacation Plans

The original plans were to go to London and environs for two weeks. Buy tickets, stay in hostels, probably spend two weeks drunk. I'm not sure it can happen now for affordability reasons. Plane ticket is about $800. Presumably hostel will be $30-60 a day. Add in food, booze, public transit, admission prices and I should probably count on at least $2000.

But, because of the divorce, etc. money is going to be somewhat tight for a month or two. I could probably swing it, but it would probably stress me out. The alternative plan is just to take two weeks off and either use my free domestic ticket voucher and go somewhere in US and camp (or something) which is somewhat cheaper. Or just do some bike-camping trip around here and plan to take more vacation in a couple months -- it's not like I don't have like 22 days of vacation time at the moment (and accumulate one and a third a month).

(Yes above discussion of tight money for vacation conflicts with bike plans. But the bike is planned no matter what since it is my primary transport.)

But I still might do the international travel thing anyway. Hell, vacation in general will be nice. I have never taken vacation "for myself" in my entire post-college working career. During the marriage, we'd gone on "visit family" trips and maybe two weeks total where he planned some stuff. But never just for me. (In college I was always working when not in school).


The Other Stuff

The separation in preparation for actual divorce proceeds apace. The ex or what have you is moving out this weekend (Saturday). I have seen a lawyer just to ask questions (not to retain). There is a plan for what I do next. No details, but it's going along.

Next few weeks will be fun though as I'm keeping some stuff, him other stuff. I will be doing some fun shopping the next few weeks (pots and miscellaneous kitchen stuff at the minimum, probably some other stuff).

< night 1 | BBC White season: 'Rivers of Blood' >
Cooking! Oh and bike, etc. | 24 comments (24 topical, 0 hidden) | Trackback
Paneer by BadDoggie (4.00 / 2) #1 Wed Aug 15, 2007 at 01:25:15 AM EST
It's easy enough to make on your own. Just warm a couple litres of whole milk but don't bring to a boil, then add a couple teaspoons of lemon juice and stir. Put some cheesecloth in a strainer and dump the resulting mix in. Make sure the curds are completely wrapped and squeeze out the excess moisture (best to put a weight on in and leave in the strainer for half an hour). Done.

As far as holidays go, Oktoberfest starts in a month. It's not a cheap holiday but you've got a place to stay should you indeed choose to visit the left side of the Atlantic.

woof.

OMG WE'RE FUCKED! -- duxup ?


caveat -- by garlic (4.00 / 3) #6 Wed Aug 15, 2007 at 08:52:50 AM EST
I don't know about paneer specifically, but I do know my gf has failed at making homemade cheese (mozzerella) twice now due to the pasturization level of the milk. Apparently, in the US we tend to ultrapasteurize milk, which makes it bad for making cheese. Raw milk is supposed to work better, but is much harder to find.

[ Parent ]

mozzerella by ucblockhead (4.00 / 1) #11 Wed Aug 15, 2007 at 10:26:18 AM EST
My wife has succeeded with Trader Joes "Organic" whole milk. I've no clue if that makes a difference.
----
ウセーバラケダ
[ Parent ]

Paneer is simple, mozzarella is complicated by BadDoggie (4.00 / 1) #12 Wed Aug 15, 2007 at 12:15:53 PM EST
Mozzarella is a pretty complicated cheese to make and not really for beginners. Yes, the milk will be a big factor and the homogenisation plays a big role, though pasteurisation may also have an effect. Ideally you want to use raw milk.

Paneer OTOH is piss-easy. Warm the milk, add enough acid to curdle it, strain and press. You can't fuck it up unless you boil the hell out of the milk or you only have 1t of lemon juice for 5gal of milk.

woof.

OMG WE'RE FUCKED! -- duxup ?
[ Parent ]

that's 30 minutes by R343L (2.00 / 0) #13 Wed Aug 15, 2007 at 12:54:30 PM EST
I don't want to spend most of the time. Easier to buy blocks. Figures it is just a lemon cheese.

"Like oceans of regret / All these questions rise / Will they drown with our mistakes / Or will they learn to fly?" -- Blackfire
[ Parent ]

Little known fact about paneer cheese by theboz (4.00 / 1) #19 Wed Aug 15, 2007 at 01:35:59 PM EST
It is basically the same as the Mexican cheese called panela. Another similarity is that in Latin American nations, a shirt is called a "camisa" where in Hindi it is called a "camiz." The reason for all these similarities is that American Indians and East Asian Indians really are the same people. Christopher Columbus was right.
- - - - -
That's what I always say about you, boz, you have a good memory for random facts about pussy. -- joh3n
[ Parent ]

DID YOU EAT IT IN FRONT OF THE SINK? by Arbeit Macht Pie (2.50 / 2) #2 Wed Aug 15, 2007 at 03:27:00 AM EST




UKia... by Breaker (4.00 / 2) #3 Wed Aug 15, 2007 at 07:08:57 AM EST
I'm sure there's a few floors amongst the LHussies et al that'd be yours.  I might even run to  having a bed in the spare room in a couple of months!




indeed there probably are by R343L (2.00 / 0) #14 Wed Aug 15, 2007 at 12:55:14 PM EST
But that seems kind of wrong-ish. I should at least be able to afford staying somewhere if need be. We will see. I'm still ambivalent about it..

"Like oceans of regret / All these questions rise / Will they drown with our mistakes / Or will they learn to fly?" -- Blackfire
[ Parent ]

Probably by Breaker (2.00 / 0) #18 Wed Aug 15, 2007 at 01:23:32 PM EST
But then you spank cash needlessly - Londinium is bastard expensive, even more so once you've mangled the USian dollar into UKian Sterling.


[ Parent ]

Question: by toxicfur (4.00 / 3) #4 Wed Aug 15, 2007 at 07:16:42 AM EST
Since olive and peanut oils are pretty much the only oils I keep in the house, what's the objection? Yes, I know, I could go find the Indian food blogs to read, but.... Is it a flavor thing? Temperature? Anyway, the dish sounds really tasty, and I love chick peas anyway. Now I'm craving Indian food.
-----
If you don't get a Bonnie, my universe will not make sense. --blixco


Pffft by gazbo (4.00 / 2) #5 Wed Aug 15, 2007 at 07:37:03 AM EST
I can't really see there being much of a problem with peanut oil as it's basically completely tasteless and goes up to a very high temperature.

Olive oil's just wrong though.


"Engarde!" cried the larvae, huskily. - Scrymarch

[ Parent ]

Cool, that's what I thought. by toxicfur (4.00 / 2) #7 Wed Aug 15, 2007 at 09:19:12 AM EST
I use peanut oil for all those high-temp fry things where I don't want the flavor of the oil to interfere with the dish. Olive oil tends to be used more for flavor and at lower temps (or in marinades and such).
-----
If you don't get a Bonnie, my universe will not make sense. --blixco
[ Parent ]

tasteless ? by sasquatchan (4.00 / 2) #8 Wed Aug 15, 2007 at 09:23:20 AM EST
Well, I guess we use 'roasted peanut oil', which smells wonderful, and does excellent things to stir-frys.

The generic peanut oil doesn't have the aroma or flavor and is much cheaper.

[ Parent ]

Oh, yes. by toxicfur (4.00 / 2) #10 Wed Aug 15, 2007 at 09:57:21 AM EST
The roasted peanut oil is awesome in stir-fries. I was talking about the generic peanut oil, though, which, as you say, is pretty tasteless. Unfortunately, I haven't been able to find the roasted peanut oil recently - must check around.
-----
If you don't get a Bonnie, my universe will not make sense. --blixco
[ Parent ]

wel... by R343L (4.00 / 3) #9 Wed Aug 15, 2007 at 09:27:41 AM EST
They said not neutral enough of flavor. And in any case it doesn't hurt for me to have something other than olive & peanul oils around. Can't have too much oil!

(And I quietly giggle and leave)

"Like oceans of regret / All these questions rise / Will they drown with our mistakes / Or will they learn to fly?" -- Blackfire
[ Parent ]

Olive oil's pretty acidic. by Arbeit Macht Pie (4.00 / 1) #15 Wed Aug 15, 2007 at 12:55:40 PM EST
I wouldn't use them interchangeably.

[ Parent ]

No, not interchangably. by toxicfur (2.00 / 0) #16 Wed Aug 15, 2007 at 01:05:26 PM EST
But they each have their place in my cooking. I was wondering if there was a good reason why I needed some sort of generic vegetable oil for Indian cooking, and if so, then why.
-----
If you don't get a Bonnie, my universe will not make sense. --blixco
[ Parent ]

Keepin' it real... by Arbeit Macht Pie (4.00 / 1) #17 Wed Aug 15, 2007 at 01:14:20 PM EST
Desi ghee. If not, then peanut, mustard, or coconut oils.

[ Parent ]

Not mustard by BadDoggie (4.00 / 1) #20 Wed Aug 15, 2007 at 03:26:11 PM EST
Mustard oil's good for flavouring but you don't cook with it. It has a low smoking temp, gives off horrendous fumes and the flavour becomes very bitter very quickly. A small bottle goes a long way.

woof.

OMG WE'RE FUCKED! -- duxup ?
[ Parent ]

s/fumes/vapour by Arbeit Macht Pie (2.00 / 0) #24 Thu Aug 16, 2007 at 04:08:33 AM EST
Fumes come from burning minerals. Don't ask me how I know that.

[ Parent ]

additionally.. by LinDze (2.00 / 0) #21 Thu Aug 16, 2007 at 12:28:02 AM EST
you can make a firmer (or softer) cheese by pressing it for more or less time. And it really is stupidly easy to make.

-Lin Dze
Arbeit Macht Frei


bike stuff.. by LinDze (2.00 / 0) #22 Thu Aug 16, 2007 at 01:10:00 AM EST
Double check the space between your dropouts in the back. The Shimano Nexus hubs are 130mm wide, which is the standard 8/9/10speed hub width. If your bike is actually a single speed/track bike the width will be 110mm or 120mm. While you can wedge in a larger hub its a hassle. You also need to get the frame "cold set" if youre going to do it permanently.

Other than that I think a 1x8 setup would be great for around down or light (flat) touring. If youre carrying gear and/or doing big hills youll want at least a 2x9 setup, or maybe a 3x9, with mountain cranks and cassette.

For tires youll probably want 700Cx32mm, or maybe 35mm. I used 32s in europa and they were just fine. Schwalbe Marathon Plus' are a nice sweet spot for price performance wtih Continental Top Tourings as another real popular tire. If youre going to be carrying a bit get a 36hole wheelset. I bought a wheelset of Shimano XT hubs with Salsa Dorado 700C rims for my tour. I think it ran about $350 or so for the wheelset from mailorder.

If youre really looking for a whole new bike let me know and Ill shoot you some recomendations.

-Lin Dze
Arbeit Macht Frei


I'm actually annoyed with the bike shop by R343L (2.00 / 0) #23 Thu Aug 16, 2007 at 01:18:08 AM EST
And realize that eight gears is probably not quite enough to get me into the Sierra for camping, which is pretty much my first thought when I think of "bike camping".

So at this point, probably another bike. Thank gord there are other Bianchi dealers in the area as my default choice if nothing better appeals is the Volpe of course (which I think you recommended and I decided against on a cost basis!)

The San Jose shall remain the around-town and commuter bike ... which today I realized I have to get a trailer sooner rather than later as certain items will not fit in panniers. (Or flex/zip car, but somehow that feels wrong at this juncture).


"Like oceans of regret / All these questions rise / Will they drown with our mistakes / Or will they learn to fly?" -- Blackfire
[ Parent ]

Cooking! Oh and bike, etc. | 24 comments (24 topical, 0 hidden) | Trackback