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Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città continue. 4.
Tu mi rimproveri perché ogni mio racconto ti trasporta nel bel mezzo d’una città senza dirti dello spazio che s’estende tra una città e l’altra: se lo coprano mari, campi di segale, foreste di larici, paludi. Ti risponderò con un racconto.Per le vie di Cecilia, città illustre, incontrai una volta un capraio che spingeva rasente i muri un armento scampanante.– Uomo benedetto dal cielo, – si fermò a chiedermi, – sai dirmi il nome della città in cui ci troviamo?– Che gli dei t’accompagnino! – esclamai. – Come puoi non riconoscere la molto illustre città di Cecilia?– Compatiscimi, – rispose quello, – sono un pastore in transumanza. Tocca alle volte a me e alle capre di traversare città; ma non sappiamo distinguerle. Chiedimi il nome dei pascoli: li conosco tutti, il Prato tra le Rocce, il Pendio Verde, l’Erba in Ombra. Le città per me non hanno nome: sono luoghi senza foglie che separano un pascolo dall’altro, e dove le capre si spaventano ai crocevia e si sbandano. Io e il cane corriamo per tenere compatto l’armento.
– Al contrario di te, – affermai, – io riconosco solo le città e non distinguo ciò che è fuori. Nei luoghi disabitati ogni pietra e ogni erba si confonde ai miei occhi con ogni pietra ed erba.Molti anni sono passati da allora; io ho conosciuto molte città ancora e ho percorso continenti. Un giorno camminavo tra angoli di case tutte uguali: mi ero perso. Chiesi a un passante:–Che gli immortali ti proteggano, sai dirmi dove ci troviamo?– A Cecilia, cosí non fosse! – mi rispose. – Da tanto camminiamo per le sue vie, io e le capre, e non s’arriva a uscirne...Lo riconobbi, nonostante la lunga barba bianca: era il pastore di quella volta. Lo seguivano poche capre spelate, che neppure piú puzzavano, tanto erano ridotte pelle e ossa. Brucavano cartaccia nei bidoni dei rifiuti.
– Non può essere! – gridai. – Anch’io, non so da quando, sono entrato in una città e da allora ho continuato ad addentrarmi per le sue vie. Ma come ho fatto ad arrivare dove tu dici, se mi trovavo in un’altra città, lontanissima da Cecilia, e non ne sono ancora uscito? – I luoghi si sono mescolati, – disse il capraio, – Cecilia è dappertutto; qui una volta doveva esserci il Prato della Salvia Bassa. Le mie capre riconoscono le erbe dello spartitraffico.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
Spice of the week is Zeera (cumin seeds) in three different forms...White Cumin seeds, Black Cumin seeds and Roasted ground white Cumin seeds. Roasted ground Zeera is one of my personal favorite ingredient in South Asian cooking, and I use it in about everything :)
Have a spicy week everyone :)
A side note: After sending this image to
Cumin Fans & Friends in The US & in Portugal,
most, Dog owners as well....so far 5 of them,
Woman, have asked
to be "Arrested" by this hot dude,
or
have asked me to forward their address
for a "Well-being-Check" !
; P
Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città continue. 3.
Ogni anno nei miei viaggi faccio sosta a Procopia e prendo alloggio nella stessa stanza della stessa locanda. Fin dalla prima volta mi sono soffermato a contemplare il paesaggio che si vede spostando la tendina della finestra: un fosso, un ponte, un muretto, un albero di sorbo, un campo di pannocchie, un roveto con le more, un pollaio, un dosso di collina giallo, una nuvola bianca, un pezzo di cielo azzurro a forma di trapezio. Sono sicuro che la prima volta non si vedeva nessuno; è stato solo l’anno dopo che, a un movimento tra le foglie, ho potuto distinguere una faccia tonda e piatta che rosicchiava una pannocchia. Dopo un anno erano in tre sul muretto, e al mio ritorno ce ne vidi sei, seduti in fila, con le mani sui ginocchi e qualche sorba in un piatto. Ogni anno, appena entrato nella stanza, alzavo la tendina e contavo alcune facce in piú: sedici, compresi quelli giù nel fosso; ventinove,di cui otto appollaiati sul sorbo; quarantasette senza contare quelli nel pollaio. Si somigliano, sembrano gentili, hanno lentiggini sulle guance, sorridono, qualcuno con la bocca sporca di more. Presto vidi tutto il ponte pieno di tipi dalla faccia tonda, accoccolati perché non avevano piú posto per muoversi; sgranocchiavano le pannocchie, poi rodevano i torsoli. Cosí, un anno dopo l’altro ho visto sparire il fosso, l’albero , il roveto, nascosti da siepi di sorrisi tranquilli, tra le guance tonde che si muovono masticando foglie. Non si ha idea, in uno spazio ristretto come quel campicello di granturco, quanta gente ci può stare, specie se messi seduti con le braccia intorno ai ginocchi, fermi.Devono essercene molti di piú di quanto sembra: il dosso della collina l’ho visto coprirsi d’una folla sempre piú fitta; ma da quando quelli sul ponte hanno preso l’abitudine di stare a cavalcioni l’uno sulle spalle dell’altro non riesco piú a spingere lo sguardo tanto in là. Quest’anno, infine, a alzare la tendina, la finestra inquadra solo una distesa di facce: da un angolo all’altro, a tutti i livelli e a tutte le distanze, si vedono questi visi tondi, fermi, piatti piatti, con un accenno di sorriso, e in mezzo molte mani, che si tengono alle spalle di quelli che stanno davanti. Anche il cielo è sparito. Tanto vale che mi allontani dalla finestra.
Non che i movimenti mi siano facili. Nella mia stanza siamo alloggiati in ventisei: per spostare i piedi devo disturbare quelli che stanno accoccolati sul pavimento, mi faccio largo tra i ginocchi di quelli seduti sul cassettone e i gomiti di quelli che si dànno il turno per appoggiarsi al letto: tutte persone gentili, per fortuna.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città e il cielo. 1.
A Eudossia, che si estende in alto e in basso, con vicoli tortuosi, scale, angiporti, catapecchie, si conserva un tappeto in cui puoi contemplare la vera forma della città. A prima vista nulla sembra assomigliare meno a Eudossia che il disegno del tappeto, ordinato in figure simmetriche che ripetono i loro motivi lungo linee rette e circolari, intessuto di gugliate dai colori splendenti, l’alternarsi delle cui trame puoi seguire lungo tutto l’ordito. Ma se ti fermi a osservarlo con attenzione, ti persuadi che a ogni luogo del tappeto corrisponde un luogo della città e che tutte le cose contenute nella città sono comprese nel disegno, disposte secondo i loro veri rapporti, quali sfuggono al tuo occhio distratto dall’andirivieni dal brulichio dal pigia–pigia. Tutta la confusione di Eudossia, i ragli dei muli, le macchie di nerofumo, l’odore di pesce, è quanto appare nella prospettiva parziale che tu cogli; ma il tappeto prova che c’è un punto dal quale la città mostra le sue vere proporzioni, lo schema geometrico implicito in ogni suo minimo dettaglio.
Perdersi a Eudossia è facile: ma quando ti concentri a fissare il tappeto riconosci la strada che cercavi in un filo cremisi o indaco o amaranto che attraverso un lungo giro ti fa entrare in un recinto color porpora che è il tuo vero punto d’arrivo. Ogni abitante di Eudossia confronta all’ordine immobile del tappeto una sua immagine della città, una sua angoscia, e ognuno può trovare nascosta tra gli arabeschi una risposta, il racconto della sua vita, le svolte del destino. Sul rapporto misterioso di due oggetti cosí diversi come il tappeto e la città fu interrogato un oracolo. Uno dei due oggetti, – fu il responso, – ha la forma che gli dei diedero al cielo stellato e alle orbite su cui ruotano i mondi; l’altro ne è un approssimativo riflesso, come ogni opera umana.
Gli àuguri già da tempo erano certi che l’armonico disegno del tappeto fosse di fattura divina; in questo senso fu interpretato l’oracolo, senza dar luogo a controversie. Ma nello stesso modo tu puoi trarne la conclusione opposta: che la vera mappa dell’universo sia la città d’Eudossia cosí com’è, una macchia che dilaga senza forma, con vie tutte a zigzag, case che franano una sull’altra nel polverone, incendi, urla nel buio.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
(#313/dropped)
The other night Kevin flicked on the bedroom light after I already had snuggled into bed. He turned it off right away, so I assumed he just wasn't aware I had already gone to bed. It turns out he had a different motive. Kevin was just checking to be sure Cumin was in bed with me. Why? There was a tabby outside the basement window, one he had never seen before. He thought it was larger than Cumin but just wanted to be sure. . . we know that some critter has been using the insulated cat shelter I made from storage containers, but we have never seen who has been using it. I guess I always assumed it was Eddie. Now we wonder. . . is there a feral cat I have never seen sleeping under our back deck? I will have to keep my eyes open. . .
[SOOC, f/1.4, ISO 200, shutter speed 1/100, +2 EV]
Qizha dessert, the Black Dessert, a Palestinian dessert made of the seeds of Nigella Sativa (or Black Cumin) which is called in Arabic Habbat Al-Barakah 'The Seed of Blessing'. A very famous dessert in many areas around Mediterranean, I found this shop in Saida (Sidon), Lebanon.
Most important: Delicious!! :)
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DSCN9933
I don’t follow normal breakfast patterns . Strangely to most taste - this is my cravings for breakfast this morning plus coffee :D
This looks massive but this is only a very small bowl of seafood .
There are no additives in this food or of which is heavily processed like ready made salad dressings or seafood sauces . Although the lettuce I used isn't organic , but if any chemical residues are present ( link to its farm production ) it could only be very minute even of neglible amount . My mindset does argue in effect by putting in the Tumeric and Parsley portion can offset the action of the radicals ingested in .
Mixed Seafood ,
lettuce ,sweet pepper ,
parsley ,sprinkled with tumeric
cumin and black pepper .
Tumeric and Parsley have potent anti-cancer properties .
I am kind of naughty as I knew I am allergic to prawns .But I love prawns .
So when I cheat by eating prawns ,I always have some antihistamine ready :)
Possibly by eating small doses of prawns more often will get my system to adapt to having prawns in my diet content and hopefully will reduce the extent of allergic reactions to nil . Similar to the idea of immunity ... but this is only an opinion and a wish .
With shots like this I often used my photo and shoot :D it's quick .
Le città invisibili di Claudio Cumin
In Mostra alla
Sala Comunale d'Arte G. Negrisin
Piazza Marconi, 1 - Muggia (Trieste)
dall 8 febbraio all 4 marzo 2012
Le città sottili. 5.
Se volete credermi, bene. Ora dirò come è fatta Ottavia, città–ragnatela. C’è un precipizio in mezzo a due montagne scoscese: la città è sul vuoto, legata alle due creste con funi e catene e passerelle. Si cammina sulle traversine di legno, attenti a non mettere il piede negli intervalli, o ci si aggrappa alle maglie di canapa. Sotto non c’è niente per centinaia e centinaia di metri: qualche nuvola scorre; s’ intravede piú in basso il fondo del burrone. Questa è la base della città: una rete che serve da passaggio e da sostegno. Tutto il resto, invece d’elevarsi sopra, sta appeso sotto: scale di corda, amache, case fatte a sacco, attaccapanni, terrazzi come navicelle, otri d’acqua, becchi del gas, girarrosti, cesti appesi a spaghi, montacarichi, docce, trapezi e anelli per i giochi, teleferiche, lampadari, vasi con piante dal fogliame pendulo. Sospesa sull’abisso, la vita degli abitanti d’Ottavia è meno incerta che in altre città. Sanno che piú di tanto la rete non regge.
Le città invisibili
di Italo Calvino
Einaudi, Torino 1972
Cumin investigating the lens. . . Oops, I guess not. I didn't realize I took a photo of her with my zoom lens. I guess she's no where near the lens! I thought this was taken during a macro session with my friend's lens. . . Oh well. She's adorable near or far.
[SOOC, f/4.5, ISO 100, shutter speed 1/500]
Whilst out for a lovely Scare-The-Squirrels (& Geese) jaunt in Chicago’s Brighton Park ‘hood,
I interrupted, then invited
lil-man for a Picnic-Table pose.
My menu today is rice + lentil sauce with radish + beetroot & quinoa in yoghurt with roasted cumin seeds + sauteed green beans, onion and chilli with mustard seeds + Red, yellow, green pepper and carrot dry salad + vadagam fry.
Would you like to share some?
Beautiful on Light box too. Just press 'L'
New start, new camera, so a quick test shot of a selection of spices laid out on a poppadum, including cinnamon sticks, black cardamoms, cumin seeds, whole black mustard seeds and cloves.
(C)2011 PKG Photography, all rights reserved
Cumin Seeds (Zeera)
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an herbaceous annual plant, with a slender branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.
Turmeric (Haldi)
It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive.Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.
When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.
In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.
Erode, a city in the south Indian state of Tamil Nadu, is the world's largest producer and most important trading center of turmeric in Asia. For these reasons, Erode in history is also known as "Yellow City" or "Turmeric City".Sangli, a town in the southern part of the Indian western state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Turmeric is commonly called haridra or haldi in India.
Coriander seeds (Dhaniya)
In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.
The variety vulgare or macrocarpum has a fruit diameter of 3–5 mm while var. microcarpum fruits have a diameter of 1.5–3 mm. Large fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, and are therefore highly valued as a raw material for the preparation of essential oil.
It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.
Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.
Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa . In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries.
Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.
Nigella sativa (black-cumin, also known as nigella or kalonji) is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia.
Nigella sativa grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals.
The black cumin fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds which are used as spice, sometimes as a replacement for original black cumin (Bunium bulbocastanum
Many thanks to everyone who will pass by visiting my shots. Comments are appreciated. You are welcome. Sergio
Nikon D5100
© Sergio Presbitero 2015, All Rights Reserved
This work may not be copied, reproduced, republished, edited, downloaded, displayed, modified, transmitted, licensed, transferred, sold, distributed or uploaded in any way without my prior written permission
Austria ok
Belgium ok
Bulgaria ok
Croatia ok
Cyprus ok
Czech Republic ok
Denmark ok
Estonia ok
Finland ok
France ok
Germany ok
Greece ok
Hungary ok
Ireland ok
Italy ok
Latvia ok
Lithuania ok
Luxembourg ok
Malta ok
Poland ok
Portugal ok
Romania ok
Slovakia ok
Slovenia ok
Spain ok
Sweden ok
The Netherlands ok
Journey completed
I have to admit to that, because I'm in charge...
Old favourite, 'fritata' with red cabbage, cheese and tomato filling.
POTATO:
shredded into short matchsticks using a Moulinex 'Mouli' or finely grated.
ONION:
finely sliced red or white onion, 1/2, cut towards the stem in 1/3rds then sliced
EGGS
For two: four eggs whisked with a splash of water, Maggi sauce, dried tarragon, finely diced fresh parsley, a dash or two of curry powders of your choice, a good dash of ground turmeric, a bit of garlic powder if you like, salt, and freshly ground black pepper.
CABBAGE AND TOMATO:
dice a couple of fine slices of red cabbage into ±1cm pieces;
finely dice a small ripe tomato;
make a braising liquid of sour (I used leftover liquid from pickles, capers, and chillies, but lemon juice would do just fine), sweet (I used sweet sherry), umame (I used Maggi sauce, but soy would do) and water, to make about a cup;
Sprinkle a few (1/2tsp each?) of mustard, fennel, cumin, and caraway seeds in a small skillet, and toast until 'popping'.
Add a couple of tablespoons of oil — any, depending on your taste, will do, but I used rice bran, add some finely chopped chilli to your taste, and let the flavours blend.
Add the cabbage, and stir fry for a couple of minutes.
Add the diced tomato, and let it start to soften.
Add the braising liquid, stir to mix thoroughly, and simmer at a slow boil until all the liquid is reduced and you have a thick mixture.
TO ASSEMBLE
Melt a small slab of unsalted butter (1/8"?) in a tablespoon of oil — I used macadamia — keep the heat at medium high, and sprinkle the potato around the skillet. Let brown on one side, add the onion, and turn everything. Let the onion become translucent as you brown the other side of the potatoes.
Add the egg mixture, lifting the edges as you would an omelette and let the mixture run under the cooked part.
When everything is starting to congeal, sprinkle the left side of the egg mixture (if you're right-handed) with some grated cheese, and add the cabbage mixture to that half. Reduce the heat to medium low (to avoid burning the egg mixture but melting the cheese and warming the cabbage mixture) and cover for a few minutes.
Flip the right half over the left, and let warm.
When you're ready to serve, heat up 2 plates in the microwave (±1 minute at full whack), cut the 'fritata' in two with your spatula, and serve.
Bon appétit !
mustard seeds and cumin seeds cooked in ghee and oil to start then onions cooked in the spices until translucent, followed by tofu, fresh chillies, chick peas, kidney beans, and peas blended with coconut milk, lime, tomato paste, chilli powder, cumin powder seasoned with salt served next to rice decorated with pomegranate seeds and slices of cucumber and a side dish of cucumber to cool
chick peas and kidney beans were precooked
tofu flic.kr/p/2kcbREG
ghee www.medicalnewstoday.com/articles/321707
recommended 2 to 3 teaspoons per day is fine, no more because of the saturated fats
(the ideal total saturated fat intake for a day is 10 to 15 grams)
hob top ok oven not working replacing after lockdown.
i've visited curry's electricals. of the three possible freestanding electric cookers non were in stock and no delivery date could be given. with the way things are the cooker remains on hold for the forseeable future. let's just say it's the least of any of the current problems. it's almost rude on my part to even think of it as a problem more something to look forward to ...
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, you're always welcome ...
Sittin' w/ lil' CUMIN on the Dugout Bench whilst watching
some S. Indian Cricketeers batting & fielding
I saw these
Big Boy's waddling towards us, and
they seemed fully-intenting on visiting for a sniff off-of lil'-CUMIN, but as a protective Poppa-
I kept a Chain-Link-Fence dividing the 2.06 pounder- from these
2(x) 50+ Pounders
I made this Slow Cooker BBQ Beef Brisket tonight..Everybody LOVED it including yours truly!
Recipe below. #RigsRocks
Slow Cooker BBQ Beef Brisket
Why this recipe works?
A simple rub—salt, pepper, brown sugar, cumin, chipotle chiles, and paprika—imparted smoky, spicy flavor to our Slow Cooker BBQ Beef Brisket. To allow the flavors to permeate, we lightly scored the fat on the brisket before rubbing. To minimize the moisture absorbed by the brisket (which traditionally isn’t cooked directly in liquid), we came up with an unorthodox solution: elevating the meat off the bottom of the slow cooker with an inverted loaf pan. The liquid exuded from the meat during cooking was drawn under the loaf pan by a vacuum effect, which meant that the slow cooker more closely mimicked how a real barbecue cooks. To bump up the flavor of this liquid, we sautéed onion, garlic, tomato paste, and chipotle chiles and added this to the slow cooker, under the loaf pan, to cook along with the brisket.
Barbecued brisket should be tender and moist, with a deep brown crust and robust spice and smoke flavor. While this is a hard enough dish to pull off on the grill, we knew we could translate the recipe for the slow cooker.
Scoring the fat on the brisket at 3/4" intervals will allow the rub to penetrate the meat. Two disposable aluminum loaf pans stacked inside one another can substitute for the metal loaf pan.
A 4 pound Brisket will feed Five.
INGREDIENTS:
SPICE RUB AND BRISKET
1/2cup packed dark brown sugar
2 Tablespoons minced chipotle chiles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Teaspoon salt
2 Teaspoons pepper
1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly. Do not get larger than 5lb. Brisket as it wont fit in your crockpot. If you decide to get a 5 pounder you better have a real large crockpot.
AROMATICS AND SAUCE
3 Tablespoons vegetable oil
1 onion, chopped fine
2 Tablespoons tomato paste
1 Tablespoon chili powder
1 Tablespoon minced chipotle chiles in adobo sauce
2 garlic cloves, minced
1/2 cup water
1/4 cup ketchup
1 Tablespoon cider vinegar
1/4 Teaspoon liquid smoke
INSTRUCTIONS
1. RUB Combine sugar, chipotle, cumin, paprika, salt, and pepper in bowl. Rub sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours.
2. COOK Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. Following photos at left, mound onion mixture in center of slow cooker, arrange inverted metal loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slow cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7 to 8 hours (or cook on low for 10 to 12 hours).
3. REST Transfer brisket to 13- by 9-inch baking dish, cover with foil, and let rest 30 minutes. Carefully remove loaf pan from slow cooker. Pour onion mixture and accumulated juices into large bowl and skim fat. (You should have about 2 cups defatted juices; if you have less, supplement with water.)
4. SAUCE Transfer brisket to cutting board, slice thinly across grain, and return to baking dish. Pour 1 cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, and liquid smoke into remaining juices. Season with salt and pepper. Serve, passing sauce at table.
To MAKE AHEAD In step 3, wrap brisket tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in airtight container.) To serve, transfer foil-wrapped brisket to baking dish and heat in 350-degree oven and cook until brisket is heated through, about 1 hour. Reheat juices in microwave or saucepan set over medium heat. Continue with recipe as directed
Free download under CC Attribution (CC BY 4.0). Please credit the artist and rawpixel.com.
Remarkable 16th century botanical calligraphic artwork by two masters of the past: Georg Bocskay (1510–1575), court secretary to Ferdinand I, and Joris Hoefnagel (1542–1601). First created by Georg Bocskay to demonstrated the different styles of calligraphy of the era, the book was later ornamented with intricate fruits, flowers, and insects by Joris Hoefnagel and commissioned by Emperor Rudolph II, Ferdinand’s grandson. This unusual artistic collaboration between scribe and painter disrupted the history of manuscript illumination and gave us one of the most fascinating and beautifully crafted manuscripts of all time. Complement your designs, posters, and wallpapers with these enchanting CC0 illustrations from the past. We have digitally enhanced these spellbound hand-drawn calligraphy into high resolution printable quality. They are free to download under the CC0 license.
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Ensalada de pulpo is often made like a ceviche, the octopus "cooked" in an acidic marinade, without heat. For this recipe we are taking a different approach using a technique taught to me by Hank Shaw, who cooks and eats a lot of octopi.
We are cooking the octopus, blanching it first, then slow cooking it in its own juices over a bed of aromatic herbs. The slow cooking without added liquid concentrates the octopus' flavor, while the octopus absorbs rich flavor from the herbs.
The slow cooking also helps cook the octopus so that the meat is tender (just a little chewy, like lobster), not tough. Then we chop the meat and toss it with the other salad ingredients and lime juice, cider vinegar, and olive oil marinade, then chill it for several hours.
Ingredients
2 pounds octopus, cleaned
Salt
Several large sprigs of fresh oregano
Several large sprigs of fresh parsley
Several sprigs of fresh cilantro
1 cup seeded, chopped cucumber (peeled if the peels are thick and bitter, otherwise leave them on)
1/2 cup finely chopped red onion
3 green onions, sliced, including some of the darker green ends
1 fresh jalapeno, seeded and minced (test for heat, if really hot, only use a small amount)
1/2 cup loosely packed chopped fresh cilantro, including tender stems
1/2 teaspoon dried oregano
2 tablespoon lime juice
2 tablespoon cider vinegar
1/4 cup olive oil
2 cups chopped, seeded tomatoes
Cumin's flavor and warm aroma are due to its essential oil content, primarily the aroma compound cuminaldehyde.[31] Other aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include γ-terpinene, safranal, p-cymene, and β-pinene.
www.simplyrecipes.com/recipes/ensalada_de_pulpo_octopus_s...
A friend of ours came for dinner with his 2 charming “shorty’s” , one 7 year old little sister and her “big brother”, Sid.
While they BOTH ❤️’d them some Cumin-
Sid was (more) comfortable holding the little guy.