Today I washed my face with my shaving cream.
It's not too bad; makes my skin smoooooth...
Wednesday, May 20, 2009
Tuesday, May 5, 2009
Tiny Vessels
Night in the city once again and like always there's something familiar about it and at the same time something different.
Death Cab for Cutie, ladies and gentlemen, music is not dead, it does not belong to the sixties or the seventies or the eighties, it's always been here. Always will be.
All I see are dark Grey clouds
In the distance moving closer with every hour
So when you ask "Is something wrong?"
I think "You're damn right there is but we can't talk about it now
No, we can't talk about it now"
So one last touch and then you'll go
And we'll pretend that it meant something so much more
But it was vile, and it was cheap
and you are beautiful but you don't mean a thing to me
yeah you are beautiful but you don't mean a thing to me
Death Cab for Cutie, ladies and gentlemen, music is not dead, it does not belong to the sixties or the seventies or the eighties, it's always been here. Always will be.
All I see are dark Grey clouds
In the distance moving closer with every hour
So when you ask "Is something wrong?"
I think "You're damn right there is but we can't talk about it now
No, we can't talk about it now"
So one last touch and then you'll go
And we'll pretend that it meant something so much more
But it was vile, and it was cheap
and you are beautiful but you don't mean a thing to me
yeah you are beautiful but you don't mean a thing to me
Friday, May 1, 2009
Tenderloin, anyone? (Vegetarians beware)
I have now backwardly integrated my love for all things non-vegetarian. At the behest (read coercion) of my father, I recently embarked upon a journey to learn how to cook – with the aid of my mother of course. On the menu was fried pork with bamboo shoots.
The first order of business was to cut the frozen raw pork. This part needs no explanation to tell you that it was fun. I love handling knives (though am far from adept at peeling fruits in a single stroke and using the principle of the opposing thumb) Cutting up chunks of frozen meat (especially pork from Mizoram, which contains immensely thick layers of pork fat) using a cleaver takes me back to the days of Jason vs. Freddy, minus the blood, but with all the imagined fear of the-being-chopped. Plus there is immense satisfaction in slicing off that perfect layer of pork + fat and dropping it into the marinating bowl.
This brings us to the uber-exciting part – the marinating. For those of you who remember the Mark Wahlberg starring movie, The Big Hit, you would recall a very cute Asian school girl (in plaid skirts, no less) being kidnapped by the protagonist (Wahlberg) and brought to said protagonist’s home while the ransom was being demanded, denied, destroyed etc. And yes. The marinating. There is something morbidly erotic about marinating pieces of dead meat with bare hands. Something incredibly gratifying about the way the meat slips and oozes through your fingers as you slap it around the bowl and roll it about in your hand. You can go ahead right now and accuse me of necrophilia but I’m not going to take it back. In fact, go and try it yourself and then tell me what you think. Maybe I’m one of those sex maniacs with a fetish for dead meat. Scary [shudders] And yes, The Big Hit has a scene where the protagonist and the damsel-in-distress (distressed by the protagonist himself) share a marinating bowl where their hands get all touchy and feely along with the gooey meat and icky things happen.
After that it’s pretty simple. Drop into one big tub of burning oil, add bamboo shoots (or whatever your little heart pleases), add corn flour for gravy, stir occasionally for even frying. Serve.
Oh did I mention I also sawed the head off a chicken, de-feathered it using boiling water, cleaned out the insides, cut up the still bloody bird into more manageable chunks which were then fried as well (no I’m not really getting on a health trip here).
I’m thinking of starting a club of meat lovers (all kinds, no “I don’t eat this” or “I don’t eat that” stuff). I’ll call it “Please Eat Tasty Animals”
PS: thanks to Fishy for the name, and trust me to name a friend after a food section on the menu
The first order of business was to cut the frozen raw pork. This part needs no explanation to tell you that it was fun. I love handling knives (though am far from adept at peeling fruits in a single stroke and using the principle of the opposing thumb) Cutting up chunks of frozen meat (especially pork from Mizoram, which contains immensely thick layers of pork fat) using a cleaver takes me back to the days of Jason vs. Freddy, minus the blood, but with all the imagined fear of the-being-chopped. Plus there is immense satisfaction in slicing off that perfect layer of pork + fat and dropping it into the marinating bowl.
This brings us to the uber-exciting part – the marinating. For those of you who remember the Mark Wahlberg starring movie, The Big Hit, you would recall a very cute Asian school girl (in plaid skirts, no less) being kidnapped by the protagonist (Wahlberg) and brought to said protagonist’s home while the ransom was being demanded, denied, destroyed etc. And yes. The marinating. There is something morbidly erotic about marinating pieces of dead meat with bare hands. Something incredibly gratifying about the way the meat slips and oozes through your fingers as you slap it around the bowl and roll it about in your hand. You can go ahead right now and accuse me of necrophilia but I’m not going to take it back. In fact, go and try it yourself and then tell me what you think. Maybe I’m one of those sex maniacs with a fetish for dead meat. Scary [shudders] And yes, The Big Hit has a scene where the protagonist and the damsel-in-distress (distressed by the protagonist himself) share a marinating bowl where their hands get all touchy and feely along with the gooey meat and icky things happen.
After that it’s pretty simple. Drop into one big tub of burning oil, add bamboo shoots (or whatever your little heart pleases), add corn flour for gravy, stir occasionally for even frying. Serve.
Oh did I mention I also sawed the head off a chicken, de-feathered it using boiling water, cleaned out the insides, cut up the still bloody bird into more manageable chunks which were then fried as well (no I’m not really getting on a health trip here).
I’m thinking of starting a club of meat lovers (all kinds, no “I don’t eat this” or “I don’t eat that” stuff). I’ll call it “Please Eat Tasty Animals”
PS: thanks to Fishy for the name, and trust me to name a friend after a food section on the menu
...Long live the King!
While I was flipping through Lido Anthony Iacocca's autobiography (which I feel has more lessons in management than two years in a b-school) I couldn't help but draw parallel's to the present state of the big three in Detroit. When Iacocca took over Chrysler way back in the 80's, the company had, then too, resorted to the drastic 'anti-capitalist' measure of going to congress for a bailout. Iacocca defends this as being capitalist in that it was preserving competition. That seemed like a good enough argument; though it's obvious that the bailout was approved more to safeguard the image of politicians as being sympathetic to the plight of thousands of workers (in their constituencies) who would be laid off. Don't get me wrong; given a choice I'd prefer Democrats over Republicans, but that's a lot like choosing the Congress over the BJP.
Iacocca says that the failure of the big three had been a result of the unexpectedness of the Iranian Revolution and the sudden shortage of oil. Indeed, GM and Ford followed Chrysler to the taxpayers wallet soon after. Despite being a fan of free markets, I couldn't help but feel that the man kinda had a point.
But thirty years later, it's the same story all over again. Sure the global recession and all is to blame but Toyota also took a bad hit but I don't see them filing bankruptcy, and they're headquartered in Japan of all places!
I think that Iacocca is a great man. I think what he did for Chrysler back then was astounding and, by many accounts, considered impossible. But after getting bailed out twice and still ending up in Chapter 11, I don't imagine - rather I don't hope - that socialism in the self-proclaimed land of the free is an experiment many would dabble in.
On the eve of the more recent auto bailouts (or was it just after, I can't recall), Thomas Friedman, in an article on the New York Times, compared the bailouts to "investing in the Walkman the day before the ipod was released", a metaphor I personally enjoyed.
"Preserving" competition? More like freezing it. I hear adding a bit of salt helps as well.
Iacocca says that the failure of the big three had been a result of the unexpectedness of the Iranian Revolution and the sudden shortage of oil. Indeed, GM and Ford followed Chrysler to the taxpayers wallet soon after. Despite being a fan of free markets, I couldn't help but feel that the man kinda had a point.
But thirty years later, it's the same story all over again. Sure the global recession and all is to blame but Toyota also took a bad hit but I don't see them filing bankruptcy, and they're headquartered in Japan of all places!
I think that Iacocca is a great man. I think what he did for Chrysler back then was astounding and, by many accounts, considered impossible. But after getting bailed out twice and still ending up in Chapter 11, I don't imagine - rather I don't hope - that socialism in the self-proclaimed land of the free is an experiment many would dabble in.
On the eve of the more recent auto bailouts (or was it just after, I can't recall), Thomas Friedman, in an article on the New York Times, compared the bailouts to "investing in the Walkman the day before the ipod was released", a metaphor I personally enjoyed.
"Preserving" competition? More like freezing it. I hear adding a bit of salt helps as well.
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