I’ve been listening to a bunch of Kronos Quartet lately. Black Angels and Short Stories are both stellar; I’m not quite as fond of Night Prayers which is the third CD of theirs which I have at the moment.
There are times where they walk a fine line between music and cacophony – but I like that.
The more you want to find something, the harder it is to find it.
I’ve also just acquired a copy of On Food and Cooking : The Science and Lore of the Kitchen. This pleases me greatly.
[Which will fit in nicely on my reference shelf with Larousse Gastronomique, the Conran cookbook, Stephanie Alexanders A Cooks Companion, the first of the Alton Brown books and Cookwise]
Today, I got my paws on a bunch of secondhand darkroom equipment. By my calculations; all I need now is a thermometor.
And an enlarger.
Oh, and chemistry.
So almost a darkroom!
[Oops. Also need some more black something to cover some windows d:]
At least, the plan was for black risotto. Instead of using the usual Arborio or Carnaroli, I went with Black Glutinous rice. What resulted was a sweet, slightly crunchy risotto; with a deep burgandy colour. This time around, I flavoured the risotto with chicken.
Black Risotto (serves 2)
1 small red onion, diced finely
1 clove of garlic, crushed
2 chicken thighs, diced
1 shot glass of cointreau
2 handfuls of black glutinous rice
1 cup homemade chicken stock (In my case, it’s much richer than store bought; so I dilute it)
3 cups water (aproximately)
Sweat the onion and garlic until aromatic; then add in the chicken. Saute until the chicken browns a little. Add the rice, and stir until the rice is glossy. Carefully add the cointreau, and stir until it evaporates. Lower the temperature, and add about a cup of stock+water. When that addition of liquid has been absorbed; add another cup of liquid. Repeat this step until the rice is tender.
I’m getting freckles on my face.