I approve this salad.

I keep encountering this wonderful salad, once at a French place and twice at Russian restaurants. It consists of:

beets (cooked or canned)
garlic (I use that lebanese white garlic sauce)
yogurt or mayonnaise
walnut pieces

It’s so good. So very good. In fact, it’s very good and excellent. Go forth and make some.

ATTENTION SAN FRANCISCO RESIDENTS

My friend sooz has a problem. She needs to find a restaurant for dinner in San Francisco. The issue is the bizarre set of conditions she has to fulfill.

The good part is that she has a pretty good budget, so they can go to a nice place. However, here are the restrictions:

  1. This place must be vegetarian-friendly, but not entirely vegetarian, because some people will object to a lack of dead meat.
  2. A cheese-based cuisine won’t work.
  3. It has to be in the city; East Bay and suburbs will also fail.
  4. Casual clothing must be okay.

To me it looks like that nightmare dinner that inevitably arrives at a chain restaurant. A little help?

fan letter sent to portbrewing.com just now

WELP,

I JUST HAD A 22 OUNCE BOTTLE OF YOUR SECOND ANNIVERSARY ALE. IT BLEW UP THE TOP OF MY HEAD AND TOOK MUCH OF THE SKULL CLEAN OFF. I SUPPOSE I WILL REGRET THIS LATER ON BUT IT WAS SO MUCH FUN GETTING THERE THAT I’M STILL HAPPY WITH THE RESULT.

I HAVE NEVER ENJOYED ILLEGAL DRUGS BUT I THINK THERE WAS SOMETHING SIMILAR TO HASHISH IN THERE DUE TO THE INTENSE NEARLY OILY HOP FLAVOR. DEAR GOD THAT WAS GOOD. THE GUY AT HI-TIME WINE KEPT IT IN A LOCKER AND I THINK THAT IS GOOD BECAUSE THIS IS A GENUINELY DANGEROUS LIQUID.

THANK YOU FOR COMPLETELY DESTROYING MY SKULL, MY BRAIN, AND MY HIGHER REASONING IN THE BEST POSSIBLE WAY. I SALUTE YOU FOR SUPERIOR AND DEADLY BREWING.

SALUD,

CONRAD

Pilaf with light sweet crude

No, we’re not running out of rice in the U.S. We are particularly not running out of rice in California, where we grow it. We’re also not running out of wheat. If the Costco isn’t selling you rice, they probably messed up their order and some junior manager is lying to you about rationing.

The price of food is indeed high and rising. People in less fortunate countries are rioting because they can’t afford to eat. Here in the U.S., poor people are being squeezed. People like me don’t even notice because we make good money.

This is a good time to think about what you eat. It’s an even better time to take a good look at where the food comes from, how it’s produced, and how it’s distributed. As usual, the root problems are about money: farm subsidies, water subsidies, tariffs, big agricultural companies who control all of those things, and bad government all over the world.

And in the U.S. particularly it’s about oil. Because you can’t grow food the way we do without artificial fertilizer, which is made of energy. And once we have all that bounty of soy and corn, we have to sell it somehow. And so we convert it into ethanol and celebrate our new energy, free from foreign oil! …that’s made from foreign oil. And up go the grain prices.

For me the threat is not rice rationing at the supermarket. The threat is endless war to keep our own food prices low with cheap oil.

Funny how it comes back there every time!

food: Isa’s sauce

I am making spaghetti sauce. The recipe is a family one from before my birth, when my parents and big brother were living in Bologna. My brother’s nanny, Isa, was a pretty serious cook.

It’s a bolognese sauce of course, but I am making it with fake meat, so it’s a nolognese, or perhaps spaghetti and neatballs.

The ingredients aren’t any surprise: tomato, onion, spices, olive oil. The part I don’t see so often is carrot, which is shredded or pureed and added for sweetness. This means that I don’t have to add salt or something sweet to cut the acidity.

If I’m doing it for vegans or nondairy folks I omit Isa’s last step: a tiny amount of milk at the end.