Friday, March 24, 2017

Vegan Cauliflower Cabbage Carrot Corn Colcannon

Can of Corn - drained & pureed

some roast garlic
some raw cashew butter
some nutritional yeast
a bit veggie Better Than Bouillon
lots of fresh black pepper

Shred & steam fresh veggies but leave some tooth
microwave creamed corn

stir together, over medium heat

add flavoring ingredients until it tastes good


This idea is vaguely Irish, as if I knew anything about that, inspired by a cauliflower colcannon at Whole Foods around St Patty's day.

I suppose you could add some boiled potato if you were inclined toward authenticity, but it does not start with the letter "C".

The main idea is that the creamed corn substitutes nicely for the traditional dairy cream.

Monday, January 16, 2017

Linda's amazing Fake Bacon

Shredded raw coconut

 2 T liquid smoke
 1 T soy sauce
 1 T maple syrup
 1 T water
 1 tsp smoked paprika

Bake 325 F 20 min, turning frequently

better than bacon!

Thursday, January 05, 2017

Nobel Prize Winning Latkes

What, there's no Nobel in Latkes? Well there should be.

These were extremely successful.

These are amazing hot.

Even a bit stale at a potluck they were appreciated.


Two sweet potatoes
About the same amount of waxy (red or Yukon gold) potatoes
A half a beet
A medium sized peeled yellow onion
2 Tbsp ground flax seed (or 2 beaten eggs)
Chick pea flour (maybe a cup?)
Better than bouillon Not-Chicken (or other bouillon concentrate) 1 tsp
Black pepper and salt to taste
Canola oil



Peel and coarsely grate sweet potatoes. Microwave for about 5 minutes until almost cooked.
Peel and coarsely grate beet. Microwave for about 2 minutes until almost cooked.
Let them cool a bit.

Corasely grate potatoes (not necessary to peel)
Drain potatoes in colander, squeezing out excess moisture.

Peel onion and grate on finest side of box grater.  This is quite tedious.
You should get a sort of oniony slush. Drain as much onion juice as you can from the slush in a fine-grain sieve.

(Running the onion through a food processor is less satisfactory but much easier. You will get a stronger onion flavor as the juice won't separate. You may want to use less, maybe half an onion.)

If not using eggs:
  Bring 1/2 cup water to a vigorous boil in small pot. Reduce heat.
  Add flax, and bring back to a slow boil.
  Whisk vigorously for about 2 minutes, to form a sticky substance.

Combine root vegetables and onion in large mixing bowl.
Add chick pea flour until the vegetables clump together. I think about a cup.

Add seasonings and flax or eggs and mix thoroughly.



The hard part is getting the oil to the right temperature.

Pour oil into a large, good, smooth or non-stick pan to cover bottom to at least 1/4 inch. If you don't have a good pan, don't bother trying this.
Heat oil, medium hot.
Put a small amount of test batter in oil. It should sizzle but not spatter. If it doesn't sizzle you'll get a greasy mess. It it spatters you'll get a coal lump before the pancake cooks through.
When you think the oil is the right temperature, make a test latke.

Drop about 2 tbsp of batter into the oil. Be careful - if oil is too hot this can be dangerous - keep your face a good distance from pan.
Flatten batter to thickness of about 1/2 inch. Ideally half the latke is in the oil and half not.
Wait until the edges are quite dark, and flip. Ideally do not flip a latke more than once. (I am not sure but I think about 4 minutes for one side, 3 for the other.)

Do NOT flip the latke before pushing on one side of the latke with the spatula loosens the whole bottom and moves the entire latke. If it just squishes a bit, it is too soon to flip. Once it doesn't squish but slides, you still want to give it about a minute. Flip.

The outside of the latke should be mottled dark brown and crispy. If it is soggy, your oil is too cool or you flipped too soon. If it is black, your oil is too hot or you cooked too long.

Wait a couple of minutes and taste. Decide if it is delicious.

Is it delicious? Make a batch of 4 or 5 in your pan.

Is it not delicious? Adjust your strategy and try again with a single latke.

These things are greasy, so they absorb some oil. As you make batches, adding oil and getting it up to the right temperature is something you will get to practice.



This recipe makes a whole lot of latkes.

Serve with sour cream or vegan sour cream. Have some applesauce on hand for random goyim that think that is how to serve potato pancakes.

Note: latkes can be vegan but they cannot be health food. Also, let's face it, they are worth it, but a lot of trouble. Once a year, please.

Friday, December 18, 2015

FIghting Fire with Fire

Radical intolerant Islam is not the same thing as Islam, in just the same way as radical intolerant Christianity is not Christianity.

The battle is between terrorism and tolerance, between violence and peace, within each culture. It's amazingly symmetrical between Christians and Muslims, where the most dangerous people pick a few passages out of an ancient book and represent them as key to their holy war.

As someone without roots in either Christianity or Islam living in Texas, guess which bunch of extremists I find myself more afraid of on a day to day basis?

Angry people who take ancient books too seriously are dangerous. That's surely true. But it really doesn't matter much which book they are worked up about.

The way to fight them is not by mistreating all their distant relatives just because of their culture and background.

My grandfather ended up in Hitler's gas chambers because of thinking like this. When you think of "Muslims" as the enemy you are no better than someone who thinks of "Jews'" or "Christians" as the enemy. All of us have good sensible people and terrible, evil people among us. The question is which tendency we want to celebrate.

When you buy into an enemy extremist's view of what their culture is about, you are doing them a huge favor. Is that really what you want?

The way to fight extreme intolerance is with extreme tolerance. "Fighting fire with fire" actually is not the strategy of most fire departments.

Wednesday, October 07, 2015

mt's vegan wheat-free low fat cornbread recipe

mt's vegan wheat-free low fat cornbread recipe

I'm very pleased with this recipe and now make it regularly.
0) prepare flax
grind golden flax seeds in coffee grinder to a fine powder

1) liquid ingredients
  • bring 6 Tbsp water to a boil & reduce heat
  • add 2 Tbsp ground flax, whisk for 2 or 3 minutes until a paste forms
  • add 2 Cups unsweetened soy milk 
  • add 2 tsp maple syrup
  • whisk until roughly mixed (won't blend perfectly)

2) prep
  • spray or lightly grease a 9" square glass casserole with oil 
  • preheat oven to 450 F

3) dry ingredients
in mixing bowl combine thoroughly
  • 1 1/3 Cups cornmeal
  • 2/3 Cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
try to avoid lumps in oat flour
4) bake
  • add liquids to dry
  • pour into casserole
  • bake for 23 minutes

NOTE: after 12 minutes baking, it's nice to spray oil over top surface - this prevents grittiness

5) don't eat yet
  • let cool 5 minutes
  • run a knife around edge of bread to separate from dish

6) eat warm
(or next day split horizontally & toasted in toaster-oven)
  • adding Nature's Balance avocado butter is nice nut not so low fat
  • or regular butter is not so bad but not so vegan
  • if you're feeling indulgent, a little extra maple syrup or honey

7) don't keep more than a day or so without freezing

South Carolina Flood vs the Amazon River

I calculated the water falling on South Carolina, ballparking it as an average depth of 0.25 meters falling over 2 days. 

It works out to 0.11 Sverdrups, which is a bit over half the discharge of the Amazon, but greater than any other river, about seven times the discharge of the Mississippi or St. Lawrence.

The atmospheric flux must have been much higher.

SC area 83e3 km2 = 83 e9 m^2
depth of flood = 0.25 m  
total water = 20e9 m3 
time = 2 days 
10e9 m3 /day
= 115740 m3 / s

Saturday, April 30, 2011

Spinning Tornados

Adopting Andrew Sullivan's methodology I point you to interesting stuff elsewhere.

There's a huge kerfuffle about attributing severe weather in Alabama to climate forcing. Kevin Trenberth and Peter Gleick come out strongly in favor of "this is the sort of thing"-ism.

It is irresponsible not to mention climate change.The environment in which all of these storms and the tornadoes are occurring has changed from human influences
David Appel, who gets far too little credit as a pioneer of climate blogging, is, perhaps surprisingly, appalled.
You don't have to look very far to disprove this -- in fact, you don't even have to look farther than the Drudge Report, which today links to this story:
5 P.M. UPDATE: Hundreds treated at DCH
"The loss of life is the greatest from an outbreak of U.S. tornadoes since April 1974, when 329 people were killed by a storm that swept across 13 Southern and Midwestern states."
When are activists going to learn that they will never make their case by falsifying the science, and that, in fact, they only harm their cause when they do so? You cannot draw conclusions about climate based on weather. You can only do it via long-term (decadal or more) statistics.

Please tattoo this on your foreheads, so you don't ruin this for those of us trying to communicate actual, real science, with all its inconvenient unknowns and uncertainties.
Judith Curry, who has many good links, is somewhat more predictably appalled.

I think that we are seeing another instance of excessive attention to "attribution" in a statistical sense. The climate is changing with increasing rapidity. Some of the changes will be anticipated, some not. We shouldn't presume that changes will be locally monotonic. They won't be. Under the circumstances, we'll get extraordinary runs of just-the-sort-of-awfulness-we-get-around-here in various places as the system wobbles about. I mean, what did you expect?

On that basis, +1 Trenberth

Thursday, April 28, 2011

Almost Didn't Cut My Hair

Summer's basically here already, and long hair in Texas summer is something to avoid.

But that sort of motivates me not to bother cutting my hair in spring, knowing that I'll be chopping it all off in summer.

But I was tired of my wife's snooty hairdresser, and went into this new place, a chain popping up around town that has a sort of a funky Southwest, Freebirds burritos kind of a vibe if you know what I mean.

I was looking particularly gnarly, unshaven, scraggly, sandwich sauce on my shirt, when I walked in. I woke up with this headache. The haircut I had been longing for was the only useful thing I could think of to do with myself besides spilling a sandwich on me.

I took one look at the the tattooed young barberess and said "don't restrain yourself. Make me look like a Republican". She blinked for a second, then said "oh, sure, you want the Uptighty Whitey." I said I reckoned that I did, "The Uptighty Whitey is just exactly the thing" I allowed.

She said "I'll have you lookin' like Dan Quayle in no time," and I sort of shrugged. Haven't laid eyes on the fellow in years, but he was always kind of good looking that I remember. Unstressed fellow. Golfer. You know.

About three quarters of the way through it I allowed as how it was working. "I am trying to think of a small country to invade" I told her.

As a first timer I got a delicious shampoo, head massage, hot towel on the face and shoulder massage for free, normally $3 extra. Floyd's, the barber shop is called. But it's nothing like Mayberry. Good haircut too, for a UyWy. I recommend the place.