Urban Vibration
Last night, I went out with a friend who is in to time lapse photography. Which basically means You will be sitting in one place for a couple of hours. So, I set up My tripod and proceeded to take a bunch of long exposures. These pictures captured something more than just the lights of buildings and cars passing by. The lights of the vehicles revealed the vibration of the bridge upon which we stood. That bridge being a walk-way, maybe eight feet wide, spanning the ten lanes of traffic on I-35W, just south of the I-94 junction. It was pretty windy early on, but it was the semi trucks that were causing the bulk of the motion. You can see in the cropped image below, the effect of a large vehicle passing underneath. Head lights apear as if the highway was a row of small waves, with increased hight when a large truck goes by.
Despite the constant vibration and the rain early on, I came through with some decent shots of downtown Minneapolis. They are not a crisp as I would like, but the texture added to the streaking lights is kind of nice. A neutral density filter, which I usually do these kind of shots with, was not involved. I will try that spot again sometime, but clearly a more stable position to do long exposure shots with traffic and the city skyline is more desirable. This is a great vantage point though, there aren’t many places in town with such a nice perspective.
Bacon & Baby Lima Beans in Spiced Porky Soup
I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.
Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.
Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.
~For the Stock~
Ingredients:
2lbs Ham Shanks, or the bone of a mostly eaten ham
3 large Carrots, cut in half, or thirds
2 large Onions, halved
half a bushel of Celery
half a bulb of Garlic
2 Bay Leaves
1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)
To Cook:
Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.
~Finishing the Soup~
Ingredients:
1 tbsp Cajun Spice blend
A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person
1 tsp freshly ground Peppercorns(multi-color medley is best for this)
Salt to taste
To Cook:
Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!
Notes:
I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.
Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!
Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.
This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone. The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.
I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.
On and Around Nicollet Island
I Headed upstream to hang out with a good friend. We spent most of the day walking around Nicollet Island and down to the dam at Saint Anthony Falls. It made Me realise just how long it has been since I walked miles and miles with no set destination. This was such a large part of My teenage years, suddenly it feels like a lost part of who I am has been rediscovered. Unlike in the past when I was up to various mischievous activities, now I carry a camera. Let’s see where this goes.
Shooting the Stars
Last night, My Brother and I wandered out of the city to find a nice view in the country. It was said there would be a meteor shower, or possibly even a ‘meteor storm.’ We headed east of town, trying to get ahead of the approaching clouds. The shooting stars that we were seeking should have been mostly in the northern sky. We roamed the rural roads north of Hudson, WI for a while, finding a lack of northerly views that weren’t spoiled by peoples lights. Then, there was an openning to the south which revealed an awesome array of stars. We parked in someone’s driveway and proceeded to shoot from there for 2 or more hours. In some of the pictures, You can almost make out the edge of the milky-way. I was however aiming directly at I94, Hudson and the Twin Cities, with all the light pollution they emit. So after a few shots I turned to aim up and above the horizon. Which gave Me the awesome star trails, layered up around the Earth’s northern rotational axis. We only saw a couple of shooting stars, but it was still a great time.
The slightly ghost-like picture at the end was aquired with a 10 second exposure, ISO-800 at an aperture of f/1.4. All pictures taken with a Sigma 30mm 1.4 Ex on My Canon t4i.
Two Hours in Duluth
About a month ago, My brother asked Me if I would keep Him company on a drive up north. He was playing a set at Legacy Glass Works, located in Minnesota’s second lovely’est city. Duluth, 2 hours there, two hours of glass blowing and musical performances by Midway Felix and Kanser Troop and two hours back to Saint Paul..
Pesto, Arugula and Mozzarella Rolls
This, super simple recipe, is just delicious. Pictured above with wadds of bacon and a giant cup of tea, it goes well with an awful lot of things. Yesterday, I served these rolls with My ‘traditional ribs’ and it was a quite pleasant pairing. Plucked from the BBC’s Good Food web site, it isn’t My usual experiment and see what happens kind of dish. Having a mere four ingredients, anyone can whip these up in minutes. I think this is a good one to teach to kids, since it doesn’t require cooking and can be jazzed up with just about anything. If You are looking for a quick, satisfying snack, or if You need something that can be made well ahead of having company over, this one is a winner. Serves 8, or half that many hungry teenagers.
Supplies Needed: Knife and cutting board(if You are using fresh Mozzarella blocks)
Ingredients:
4 – 10 inch Tortillas
1 cup – Pesto
1 – 12oz block of fresh Mozzarella cheese, sliced thinly
6-8 cups – Arugula
Prep:
Lay out a tortilla and spread 1/4 cup of pesto all over it. Add cheese to half and spread arugula evenly. Roll it up, starting from the cheesy side and slice for serving, or refridgerate for later. Yeah, that’s it.
Notes:
Shredded mozzarella nullifies the need for any pre-assembly prep.
The original recipe called for two sheets of lahvash flat bread instead of tortillas.
Adding bacon, thinly sliced pastrami, or some such thing makes this into more of a meal than a snack food.
Experiment! Such a simple flavor combination goes well with a lot of different things.
Road Kill
This beautiful hawk was clearly not happy about the amount of people stopping and walking toward it. I was more than happy to disturb it’s meal, considering it was on the side of a road. It was an intersection too, most of the people who drove by, turned around and came back. We spotted it and stopped immediately. Hastefully removing the wide angle lens from My camera and applying the hefty Sigma 70-200 2.8, since I did not think the bird would let us go near it. This large bird, which I believe is a ‘red tailed’ hawk, let Me within 15 feet or so before jumping up and perching in a nearby tree for a moment. I could feel a strong swirl of wind from the roughly 5 foot wing span as it took flight. Staying nearby as We humans went on our way, I assume it was going to swoop right back down on it’s kill. I admit the Mallard duck that it slayed looked quite delicious to Me as well, enjoy that fat meal bird. I hope no one hits it while it is feasting.. I see two or three of these birds of prey daily, never so close up though. They are much larger than one might think from seeing them perched atop a light pole on the side of the highway. What a magnificent semi-urban predator.
Back for More? Indeed.
Tonkatsu Ramen has suddenly become a bit of a saturday ritual. So filling, so delicious. This time one of us ordered it without chili oil, exposing the hearty white stock. I always tell Myself, ‘next time I will order something else from the expanding menu,’ but it has yet to happen..
Double Pork Fried Rice
One of humanity’s most varied edibles. After a decade or more of experimenting and constantly trying different things, I have settled on a flavor arrangement closer to americanized asian restaurant versions of this classic home-style favorite. The sweet soy sauce, or alternately kecap manis, combined with rice vinegar and soy sauce is the winning formula at a great many asian restaurants here in North America. For Me, Simply add eggs, sweet peas and bacon, everything else is optional. The following recipe is my dressed up version which is very much a stand alone meal. Adding chili powder for increased depth to the rice it’s self, while also including carrots and onions, along with savory marinated pork. By cooking these things separately and mixing them together only at the end, You get a wonderful burst of the different ingredient’s flavors in every bite. Serves 4 as a main dish or 6+ as a side dish.
Supplies Needed: Large Wok or Fry Pan, Knife and Cutting Board
Ingredients:
2 cups of White Rice, steamed or boiled(slightly undercooked, or day old rice is best)
1 pound or so of Pork, Your choice of cut, chopped into half inch pieces(or smaller)
4 Eggs
One third of a pound of Bacon, sliced into pieces a quarter inch wide
3 medium sized Carrots, sliced thinly
1 large Onion, chopped as well..
Half of a bag of Frozen Sweet Peas
4 tbsp of Soy Sauce
4 tbsp of Sweet Soy Sauce or Honey, or 1+ tbsp of Sugar)
3 tbsp of Rice Vinegar
1 or 2 fresh Garlic cloves, minced
1 tsp of Chili Powder Blend
1 packet of Chinese Barbeque(Char Siu, Red Pork) Seasoning
Cooking Oil as needed
Prep and Cooking:
You will need to marinate the pork in the chinese seasoning for 30 minutes or more before cooking, over night in the fridge is best. Once it has soaked in the flavors, remove from the marinade and stir fry on high heat until fully cooked. I preffer a bit of charring on My red pork. Remove from the pan and set it aside for now. Rinse out the pan before continuing.
Over medium heat, scramble the eggs. Once cooked, remove, wipe any extra residue from the pan, then stir fry the bacon to Your liking and remove from the pan. There should be plenty of bacon grease now. You can poor off the excess, or just leave it all in. Stir fry the carrots until they start to soften, then add the onion and cook until the desired texture is reached. Remove from pan. Next, put the cooked rice into the pan, adding all of the remaining seasonings. Stir until everything is evenly mixed in, add the frozen peas and stir until they have thawed. Turn off the burner mix everything You have cooked together in the pan and serve.
Notes:
Things go much faster using a skillet and a wok at the same time. Cooking the bacon, then veggies, followed by the rice in the wok and the eggs and then meat in another pan. Mixing it all into the wok at the end.
First Satsuma Mandarin of 2013
The tropical Minnesotan attic jungle is producing again this year. This orange was a pleasantly sour punch in the taste buds. The room was filled with a lovely citrus aroma when I peeled away the skin. Can’t wait for the rest to be ripe.
Drift Day:Midwest, Season Finale
USA International Raceway, a cart track just outside of Shawano, Wisconsin. No carts are buzzing around the track today though, Drift Day Fourty-Six has arrived. The squealing and smoking of tires, rapidly burning through layers of rubber has come again. Lots of familiar faces and the rolling hills that this particular track is draped over, always make for a good time. The day started at 30 degrees and a thick fog lingered all around.
After an hour or two, the fog had lifted, but there was still an overcasting of grey clouds keeping the sun at bay. Heading indoors to warm up a bit, I ran into more Minnesotans and We did that which We do..
In the early afternoon, the temps were into the 40’s and the sun popped out for fifteen minutes or so, allowing time for a race of those with skateboards. Around half the oval at the top of the hill and down past the pits, through a couple of turns, to the lowest point of the track. There are also a few shots of some of the guys playing about on pit lane.
There were a few hours of clear running. As anticipated however, the rain began again. Half of the drivers kept drifting for a little bit, before people packed up and headed towards their hometowns. I ate a lot of ribs this weekend, from two different places. Not to mention hash browns, fries, fried chicken, bratwurst and a bags worth of dried meats and candy. I also bowled one of My best games, took a personal low number of five hundred pictures, while standing in the clouds of many, now destroyed tires and got to see a bunch of My friends that live hundreds of miles away from Me. Thanks to the homies at ClubFR for bringing these events together, year after year…
Back to the 50’s
One of the largest car gatherings in the land. This car show has posted numbers of vehicles on display well over 14,000. Somehow managing this while restricting the age of the cars allowed to participate, only to those produced in 1964 or earlier. Every year, classic cars of all types, pour into the Minnesota state fair grounds. People line the road sides as car enthusiasts cruise the streets of Saint Paul. It’s without a doubt, My favorite of the large Minnesota get togethers. People gather from all across Middle-America, bringing their beloved heirlooms, dream machines, project cars and rust buckets. Families and friends hiking in the city, giving a boost to the local restaraunts, hotels, gas stations and bars, enjoying the spectacle that is automotive styling. A fine midwestern tradition.
First Rose of the Year
I’m not even sure what variety of rose this is. It was given to Me by My Mom, late in the season last year. Hard to go wrong with $1 plants from the nursery.. Unlike My Lavender Lace Mini rose, this one is truely tiny. It stands a lofty 5 inches high, giving these nice pale pink blooms with fair petal layering. I put it in the attic with all My citrus trees for the winter, it seems happy.
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