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Portrait of a Young Man as The Artist
abmann
abmann
Bored at life!
I saw the most silly.brilliant thing today. A woman at Epic, on the new campus, uses a yoga ball for her desk chair. I bet she has fantastic core muscles.

I'm bored. So bored I'm browsing YouTube while I eat my dinner.
Entertain me.

Dinner: home baked calzone with pepperoni, garlic scapes and andouille sausage.

Current Mood: bored bored

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Comments
evilevi From: evilevi Date: June 22nd, 2006 01:20 am (UTC) (Link)
4 or 5 people on my team have those for use as desk chairs. I was surprised at how *bouncy* they were when I tried one. I think it would be a bit too obscene if I had one because I wouldn't be able to stop bouncing and making gleeful noises.
abmann From: abmann Date: June 22nd, 2006 01:22 am (UTC) (Link)
Your boobs may demo the building.

I really want an office to myself. I saw some great decorations around Ganymeade 2. I have envy and a desire to make a japanese pagoda.
evilevi From: evilevi Date: June 22nd, 2006 01:49 am (UTC) (Link)
I can see the headlines now: "Attack Cleavage Demolishes Office Building!"

I need to make larger copies of the Gorey "Evil Garden" pictures I have up and frame them or something. Because it goes with the garden theme of the building, but it's eeeeeevil!
abmann From: abmann Date: June 22nd, 2006 01:56 am (UTC) (Link)
eeeeeevil fits in so well with those walls. :)

It took me way to long to find my car this afternoon.
evilevi From: evilevi Date: June 22nd, 2006 04:45 am (UTC) (Link)
The parking garage can certainly be confusing to navigate if you're not used to it.
evilevi From: evilevi Date: June 22nd, 2006 01:21 am (UTC) (Link)
Also, yay garlic scapes!!! I added them to the asian noodle salad thing I made tonight. Yum.
abmann From: abmann Date: June 22nd, 2006 01:36 am (UTC) (Link)
So good. aetrix9 has a nifty looking recipe for garlic scape pesto. Lotsa work though.
evilevi From: evilevi Date: June 22nd, 2006 01:46 am (UTC) (Link)
I made ramp and green garlic pesto earlier in the season. It was delicious and very easy. Doing it with scapes sounds quite similarly delicious. What would be lots of work about the garlic scape pesto?
abmann From: abmann Date: June 22nd, 2006 01:47 am (UTC) (Link)
Her steps included multiple uses of the food processor. Seems entirely unnecessary.
evilevi From: evilevi Date: June 22nd, 2006 01:51 am (UTC) (Link)
Hm, mine just called for tossing everything in the blender together. (I have no food processor and nowhere to keep one.)
abmann From: abmann Date: June 22nd, 2006 01:56 am (UTC) (Link)
Yeah, pesto is fairly bullet proof if you add the oil smartly or in the exact quantity.
leleth_faery From: leleth_faery Date: June 22nd, 2006 02:36 am (UTC) (Link)
Holy crap. You have an obscene amount of user pics. *gapes*
abmann From: abmann Date: June 22nd, 2006 02:40 am (UTC) (Link)
only 108... I forget to use them often.
moocowrich From: moocowrich Date: June 22nd, 2006 03:14 am (UTC) (Link)
Oh my gosh. Your dinner sounds pretty much totally awesome.
abmann From: abmann Date: June 22nd, 2006 12:16 pm (UTC) (Link)
Yeah, it was pretty tastey. Bigest problem with it is waiting for the pizza dough to rise. I need to make the dough a day ahead so it's fluffier and larger. Making day of I can only give about an hour for a rise before getting too hungry to wait. But that's just enough to giveit enough elsaticity to both toss in the air and stuff to bursting.
nathan_lounge From: nathan_lounge Date: June 22nd, 2006 03:58 pm (UTC) (Link)
Better yet, make a big batch, portion, and freeze = calzone for all occasions.
nathan_lounge From: nathan_lounge Date: June 22nd, 2006 03:57 am (UTC) (Link)

I can entertain through food jestery!

Props for home usage of garlic scapes. They're coming in to vogue and I expect to see them show up on all the top menus for the summer. I pushed to get my EC to order them for me. My first shipment for the summer came in last thursday. Monday I ran a carmalized ham, smoked mozzarella, grilled garlic scape, roma tomatos, and balsomic pesto aoli on toasted rye sandwich special for lunch, and then followed it up with a garlic scape cream pesto sauce as a pasta feature (tossed with lobster and capellini). The rest of the shipment got pickled and is showing up on various salad features. In short, I <3 garlic scapes.

btw, the issue with processing garlic scapes into pesto is that unlike basic or your standard aromatics, the stem is very fiberous. It's kind of like shallots in that if you just run it through the food processor, what you end up with is a big pile of stringy mess. So its a matter of slow processing and fine cutting the stuff. This, which I knew, was hammered home to me this week when I had to make a batch of pesto on the fly because we were short one order. Not pretty. On a similar note, I also recommend using a lemon infused olive oil as it compliments and cuts the bit of the scape. We're toying with a cilantro-based pesto for our summer menu right now. It's pretty good.

Incidently, since I know you appreciate my weird food consumption habits, this is the running list of items that I'm hunting for either personal or professional use:

Ivory Salmon (just came into season in the last three weeks, still holding out for the price to drop)
Moon fish (opah) (haven't gotten around to ordering it, but one of these weekends I will)
Parrot fish (waters aren't open for another few months)
Sea Urchin Roe Butter (I've found a single company that makes this)
Foie gras butter (actually I have both foie gras and my boss knows how to make this, I promised him I was going to come in on one of my days off to make us a batch. It basically involves a three hour process done almost entirely in a near frozen enviroment)
camel's milk (just a matter of ordering)
fin whale milk (omg, I have no clue how to find this, I've got my food sleuthes on the case)
human milk (There's no non-sketchy way to get this)
wattleseed
islandic moss
peidmont beef
wagyu beef
And I've been surveying sausage companies that use lamb
abmann From: abmann Date: June 22nd, 2006 12:14 pm (UTC) (Link)

Re: I can entertain through food jestery!

That list is totaly awesome. I'm really curious about foie gras butter. (Though I should probably try froie gras first.) It's all "crazy this" and "million dollars that." Then yuo get to the end. Lamb sausage. BORING! Now, if it were like a haggis stuffed with leprechauns that ate lamb when they were a baby, that's totaly be a good closer to the list. As is, I give it a 6 out of 10.

The scapes were really tastey... the whole calzone was pretty damn tastey. That's another food I'm never going to buy.
nathan_lounge From: nathan_lounge Date: June 22nd, 2006 04:06 pm (UTC) (Link)

Re: I can entertain through food jestery!

Actually, here's the thing about lamb, I'm incredibly bored with it. There's like three different cuts that people eat and restuarants tend to only serve one or two (depending on if they're indian places). I like it alot, it's just that the only thing people ever do is change up the surrounding dish. And even that is tough as there's only so many flavors and smells that compliment lamb because its such a pungent creature. Which brings us to sausage. I suspect this is my way out of the traditional lamb trap. It's a better way of marinading when you get down to it.

Moreover, it's actually harder to find a good lamb sausage than it is alot of the other things on that list. In fact, I can order most of that with one phone call, the lamb is a matter of hunting and trying. Not to mention that its something you have to have specially made by a meat dealer (I haven't gotten to the point where I want to start building my own special order recipe for it) or you have to hunt down a special meats dealer who already makes it and not many do.

So normal seeming?, yes...actually existing, no so easy. It'd be the equivalent of trying to find moussed chicken.

abmann From: abmann Date: June 22nd, 2006 04:38 pm (UTC) (Link)

Re: I can entertain through food jestery!

Moussed moose!
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