Monday, May 16, 2011

every mother a willing mother, every child a wanted child.... some day.

Until I moved to parts (further) East last year, I always viewed contention and debate surrounding the legality of abortion in Canada as somewhat akin to the flogging of dead livestock.

Abortion was decriminalized way back in 1988 after the Supreme Court of Canada had, in its infinite wisdom, declared criminal restrictions on access to abortion unconstitutional under the Charter of Rights and Freedoms as they directly infringe upon a woman’s s.7 right not to be deprived of life, liberty, and security of the person.

Framed in the language of human rights, a woman’s right to choose whether or not to proceed with a pregnancy wasn’t going to be taken away any time soon, as far as I could tell, and so the debates and protests (and those offensive, inaccurate and misleading pro-life posters gracing the bus shelters outside Morgentaler clinics) were an exercise in ridiculousness. Don’t get me wrong, I don’t mean to say that folks should ever stop engaging in rational debate or logical ranting sessions (how else would I justify my existence? How else would we keep our brains svelte and shiny?), but did anyone really think that any government would have the stones to re-write the Constitution to exclude women as deserving of security, life and liberty? Did that old man (by pure chromosomal slip incapable of ever having to cope with an unwanted or unplanned pregnancy of his own) with the megaphone and the sandwich board depicting an aborted fetus seriously think that marching around Parliament Hill at noon would cause the government to snap and, 20 years later, force the SCC to revisit their decision? It seemed pretty clear that threats to the right to access abortion were only so much toothless growling used to intimidate women already faced with difficult decisions.

But then I moved to New Brunswick, and enter ridiculousness.

In Ontario, where I’m from, abortion is (rightfully – check out the latest WHO stats on worldwide unsafe abortions and mortality rates) classed as a medically necessary procedure (as it is in British Columbia, Alberta, Saskatchewan, Manitoba, Quebec (in-hospital), and Newfoundland) and thus covered under the provincial health insurance plan. The procedure is performed in a number of public hospitals in the province as well as (at last count) eight private clinics, at no charge to the patient, in compliance with the Canada Health Act. While by no means perfect – a large number of Ontario hospitals equipped to provide abortions do not do so – Ontario at least respects its mandate of providing these services as a part of its duty to public, comprehensive, universal, portable, and accessible health care.

In New Brunswick, public health insurance will only pay for a woman’s abortion if it’s performed in a hospital by a certified gynaecologist. Oh, and the woman will need to provide testimonials from two physicians who believe that the procedure is medically necessary. Only two of New Brunswick’s 28 hospitals provide abortion services. The only other option for a woman looking to terminate a pregnancy is to visit the one lonely Morgantaler clinic in the province (in Fredericton), on her own dime, to the tune of approximately $550 - $750.

[If you think that’s the worst of it, check out Prince Edward Island. On PEI, the government decided, and still stands by its decision, that no abortions would be performed on the Island. Islanders have to travel out of province, at their own expense, if they want to terminate a pregnancy (unless the abortion is declared medically necessary, and pre-authorized and approved by the government). To make matters worse, the PEI Abortion Information Line, to assist Islanders seeking abortion information and resources, closed down at the beginning of the year due to lack of funding. And don’t even get me started on Nunavut – that such a remote territory would deny its people abortion access is something else altogether.]

Having not grown up under a rock (I guess majoring in human rights and law in university didn’t hurt, either), I was not so blissfully naïve as to assume that everyone enjoyed the same access to all rights across the country. While everyone in Canada is equal before and under the law (ahem, how is it the Indian Act has survived the Charter? I’ll save everything that’s wrong with this offensive, damaging, and debilitating piece of legislation for another epic post) well … to paraphrase the oft-quoted Mr. Orwell - some folks are just a hell of a lot more equal than others.

All this long, rambling introduction to say that while I sure as hell am not big on borders and nationalism, choosing to spend Canada Day puttering in my garden and reading in my yard rather than getting liquored and wrapping myself in flags with the rest of the young’uns, this year I had reason to pour myself some rye and toast a national hero. Had I still been living in Ottawa on July 1st of this year when Governor General Michaëlle Jean appointed Dr. Henry Morgentaler as a Member of the Order of Canada, I would have celebrated, yes. But perhaps not as, um, emotionally as I did in my adoptive Maritime home. I told myself I was girding up for the inevitable fallout I would be forced to slog through over the next weeks and months. Gathering liquid strength, if you will.

See, had I still been living in Ottawa, not knowing all the depressing facts I now know about the state of abortion access in the Maritime provinces, I could open the newpapers every morning, read through all the innumerable articles and letters denouncing the appointment and insulting one of my heroes, and chuckle about all the silly pro-lifers out there who are still under the illusion that a woman’s right to reproductive choice is up for debate. I could read through all the positive reactions to the appointment and feel pretty good about being a Canadian. I could revel in the fact that 3 out of 5 of those who share this country with me are in support Dr. Morgentaler’s appointment.

Being so entrenched in the women’s equality movement in the Maritimes, and learning all I’ve learned, I have lost this luxury. Where a right is not freely enjoyed by all due to barriers to access experienced by any, there is no enjoyment of the right. The right becomes formal rather than substantive. At the risk of spinning in philosophical circles - a freedom from prosecution for seeking enjoyment of the right when one has not the means, or indeed must provide the means oneself, to actualize the enjoyment of said right is not actual enjoyment. And so instead of a self-satisfied grin, a raised glass, and little attention paid to the negative backlash, I instead find myself clenching my jaw, fists balled, steeling myself for further actions which need to be taken to ensure equitable access to abortion for all women across Canada.

We, like most countries, have a terrible habit of recognizing our society’s more controversial champions only after they are long dead (ahem, Manitoba introduced Louis Riel day in … 2008?) and so I’m thrilled to see Dr. Morgentaler honoured during his lifetime for everything he’s accomplished, and the sacrifices he’s made, as a militant ally in the women’s struggle for control over our bodies. And if there’s anywhere in this country where women need to rejoice in the positive reinforcement for our fight that this honour brings, it’s the Maritimes. It is a reminder that we can not be complacent or we are complicit in our own oppression. By standing in support of the Good Doctor, and applauding the Order’s Advisory Council for their choice in appointing him, we not only recognize the great distance we have come but also the lengths still to go until we can say, without reservation, that in our country every mother is a willing mother and every child is a wanted child.

Ye Olde Standbys ...

blah blah blah hot and humid blah blah blah garden blah blah blah farmer's market blah blah blah

Yep, things continue pretty much as per usual in this little corner of the universe. These are definitely the salad days of summer. Yea, verily.

Add to that the fact that the last week has seen me brutalized repeatedly by my dentist (aka The Happy Butcher -- why oh why must you torture me with a tv embedded in the ceiling and then play the Country Music Television channel constantly? Is it not enough to make my mouth bleed? Must my eyes and ears bleed as well?) and completing a large and mind- (and ass-) numbing project for work, and it's understandable that I've been rocking the old standards in the kitchen.

Neither of these dishes is highly original, I'm afraid. They're two of the staples that make up the skeleton of my culinary carapace. But, well, this is a blog, and if I didn't post something once in a while, then, well, ... Both are good recipes to use up fresh summer produce, and the marinara is excellent hot or cold and keeps well in the freezer for emergency saucing needs.


hot-'n'-cold cucumber salad


Every time I make this salad, without fail, I end up with "she's so cold" stuck in my head. Alright, if I'm being honest - I end up belting it out full-volume while hunched over my cutting board. "I'm so hot for her, I'm so hot for her, I'm so hot for her, and she's so cold ...".



hot-'n'-cold cucumber salad with cumin, lime, and fresh coriander

what you need ...

1 large cucumber, diced (unpeeled)
1 medium zucchini, diced (unpeeled)
1 large orange pepper, diced
4 large scallions, thinly sliced (white and green parts)
a few handfuls cherry tomatoes, quartered
1 large fresh jalapeño pepper, seeded and minced
1/2 c. fresh coriander (packed), finely chopped
couple grindings black pepper

2 large cloves garlic, crushed or pressed
1 Tbsp. flax oil (optional, can omit or use olive oil if not big on flax and not needing the omegas)
3 medium limes, juiced
1 tsp. (heaping) ground roasted cumin
1/4 tsp. sea salt
1/8 tsp. dried ground chipotle chilis or cayenne (optional, I likes my spice)

what you do ...


Combine second set of ingredients in a glass jar, cover tightly, and shake shake shake. Let stand in the fridge while you prepare the veggies.

Toss together first set of ingredients in a non-reactive bowl. Pour dressing over top, mix well. Let stand at least 20 minutes before serving to allow flavours to marry. Toss again and serve with lime wedges.


* Normally, I'll throw in a cup of cooked and cooled black beans and 1/3 c. dry-roasted pepitas, but this time around I was looking for something lighter.

zucchini ribbons with sun dried tomato and fresh basil marinara

Everyone and their dog has a go-to marinara recipe. I'm no different. Here's my favourite.

sun dried tomato and fresh basil marinara

what you need ...


1 large onion, finely chopped
6 - 8 large cloves garlic, minced
1 large yellow pepper, diced
1 large carrot, thinly sliced
1 c. (well packed) sun dried tomatoes, sliced *
28 oz. whole roma tomatoes (canned, unsalted, unpeeled)

6 oz. tomato paste

1/2 c. salt-free home-made vegetable stock (or good-quality commercial)
2 bay leaves
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/4 tsp. ground white pepper
1/8 - 1/4 tsp. dried chili flakes
1 c. (well packed) fresh basil, roughly chopped


what you do ...


In a large pot, steam-fry onions, garlic, carrot, and yellow pepper over medium-high heat until onion is fragrant and translucent (about 3-5 minutes).

Add tomatoes, tomato paste, sun dried tomatoes, stock, bay leaves, oregano, chili flakes, white pepper, and 1/2 tsp. of salt. Stir well, crushing tomatoes against side of pot with the back of your mixing spoon.

Bring to a boil, cover, and reduce heat to low. Leave to simmer for an hour, stirring occasionally (patience is a virtue, my friends).

Once the hour's up, throw in the fresh basil, mix well, and taste for saltiness. Add the remaining 1/2 tsp. salt if you think it needs it (or more, or less), re-cover, and allow to simmer another 15 minutes, stirring once somewhere in there.


Once it's finished simmering, remove from heat and remove and discard bay leaves. Using an immersion blender or food processor, pur
ée sauce until smooth (unless, of course, you like chunks. In which case, by all means, leave some chunkies in there). Taste and adjust salt and pepper if/as needed.

* You want to get the ones that aren't oil-packed. Preferably unsalted/unsulphured. If you can't find the unsalted ones, you'll need to blanche the tomatoes in boiling water for a few minutes, and then rinse-drain-rinse and squeeze.

The EVE Media Player is now available for download.

NetworkOptix.com is up and screening requests to beta test the new EVE Media Player. Request to join today.



Basic Instructions for the EVE Media Player

type='html'>
Here are some basic instructions for using the EVE Media Player v1.0 we've put together.



To make the most your new player, please review the following basic user guidelines.

Setup
  • Download EVEMedia Player (Note: a unique product activation number is required to activate the application. See below for instructions).
  • Install the application
  • Click the "Setup" button
  • Select the "License" tab and type in your product activation number

You are now ready to experience the full capacity of the EVE Media Player!

Experience
EVE - Network and Live Cameras Display & Recording
If you are going to use the EVE Media Player to display and record live cameras, please ensure that you are either on the same subnet or that you check the box to allow the application to change the IP address of any cameras it detects.

Only Arecont Vision cameras are supported at the moment (applies to ALL models). If Arecont Camera's IP address is locked at the camera, the application will not be able to change it even if "allow" box is selected.

All detected cameras should display under the "Cameras" tab in setup.

EVE - Video and Media Files
  • The EVE Media Player installs a folder on your C: drive titled EVEMedia.
  • The application supports the following: H.264/263, MPEG 2/4, MJPG and file extensions AVI, MOV, WMV, MP4, M4V, 3GP, FLV, etc.
  • You can move any of your existing video files into the C:EVEMedia folder or you can use the "Setup" button to index the drives where your videos are currently stored. Simply select the folders you want to index and click OK.
WARNING: we do not recommend that you index your entire C: drive as volume of data can take a long time and any/all media including still pictures already on your system will be indexed.

Once the setup process is complete, you're ready to view and archive any video within the application.

Control Tools
  • To locate a file, type any four characters from the file name (including the extension such as .MP4) into the search box (magnifying glass)
  • Right click on anything to drop down a menu of features
  • To see live cameras, just type the word "Live" in the search box
  • To record live cameras, simply right-click and select “Record” from the drop-down menu or click “Stop” to end the recording
  • Play Recorded Video” will auto-stop the recording and immediately play it back within the dynamic grid
  • If you want to save the video you just recorded, right-click the recorded clip and click "save video". You will be asked to name the video for later search.

Hot Keys:
  • S displays the stream/file text information
  • W moves any displayed files into the dimensional rotation
  • Q goes the other direction
  • E returns them back to normal
  • X is the circling screen saver. (A mouse move resets it)
  • ESC key releases or engages full screen mode

  • Grab any media with a held down right-click to rotate the media. Presets of 90° are available from right-click drop down menu

  • CTRL key displays dynamic grid. Hold CTR key while clicking on any media to shift it around the grid and change the layout.

  • Grid, 2-Line and Single Line presentation modes are available in the upper right hand of the screen in little grid icons. Single line defaults to full-screen display once media has been selected.

  • Arrow keys can select and pan through media in rapid tour

FIGURING LANDSCAPES: EXPERIMENTAL FILM AND THE ECOLOGY MOVEMENT

Shaun Gladwell, Approach to Mundi Mundi, 2007, production still. HD/DVD. Courtesy the artist and Anna Schwartz Gallery.




My essay on experimental film and ecology has just been published online as part of the RSA Art & Ecology magazine. Starting off from Figuring Landscapes - the festival of artists' film and video at Tate Modern (6-8 Feb 2009), organised by Steven Ball and Catherine Elwes, it attempts to figure out how ecological and environmental issues have come to be part of a particular approach to the moving image.


There were many different takes that could be followed through a fascinating programme of films, but I found myself most taken with the approach of Semiconductor, whose All the Time in the World (2005) used data of seismic tremors on the Northumbrian landscape to create an animated image of normally imperceptible rock movements. Moving out from their work to the festival as a whole, there was a group of work engaging with an image that was in some way imperceptible, and it is the nature and implications of this which the RSA essay explores.


As the characteristics of this type of image became clearer, I realized that it proposed, too, a particular type of response from audience and critic. Reading a film of coastal erosion as being about human fragility, seemed redundant. Such an image had already absorbed into itself different readings and responses, as, too, it absorbed past, present and future. This complexity and imperceptibility became visually present - not without paradox - in a distinct, literal image.


After writing the essay I realised that I had been unconsciously attempting a low-budget re-make of Susan Sontag's 1963 essay Against Interpretation. Going back to Sontag's essay was a good way both to acknowledge that source, and to identify the differences of our own contemporary moment. Interesting in this context, of course, to note Sontag saw film as one of the best equipped mediums for evading interpretation because of how it had a formal language that could be identified and discussed in lieu of discussions about meaning:



Interpretation takes the sensory experience of the work of art for granted, and proceeds from there. This cannot be taken for granted, now. Think of the sheer multiplication of works of art available to every one of us, superadded to the conflicting odors and sights of the urban environment that bombard our senses. Ours is a culture based on excess, on overproduction; the result is a steady loss of sharpness in our sensory experience. All the conditions of modern life - its material plenitude, its sheer crowdedness - conjoin to dull our sensory faculties. And it is in the light of the condition of our senses, our capacities (rather than those of another age), that the task of the critic must be assessed.



I quote this at length not to highlight Sontag's contemporaneity, forty years later, but to highlight her differences. If, as in Sontag's conclusion to her essay, the "imperceptible image" is a recognition that "In place of an hermeneutics we need an erotics of art," it is an erotics increasingly involved with the idea, with its own impossibility, and which has taken conventional critical interpretation into itself to make it a transmuted part of its own content.




Semiconductor, All the Time in the World, 2005, 5 mins.



In the RSA piece I leave unexplored what measuring ourselves against, rather than interpreting, such images practically involves. It's a hunch. However, something of how these tensions might unfold seemed evident in the final section of Luca Cerizza's ongoing, transforming essay Nothing to See, Everything to Hide: Power to the Imagination in the Era of the Digital Revolution (re-printed in its latest version as the opening to the latest excellent issue of Uovo magazine):




The very use of a certain type of language, even intentionally old-fashioned and technologically very modest (Super-8 screenings, black-and-white photos, handwritten or typewritten texts) should not deceive us: the often vintage-style look of these works is in actual fact the medium for talking about a reality that is present, and that will certainly be increasingly present in the future, in which technology alters and will radically alter Nature, and the nature of images, information and stories.


I believe that these and other artists... are fully aware of a modernity that is increasingly "liquid", to use the sociological term employed by Zygmunt Baumann. A modernity that is made of bodies and images and stories that are continuously and easily reproducible, transmittable, and deployed/deployable, in which "original" and "copy" are ever weaker concepts, and in which our sight and identity are increasingly deceived and deceptive.


Some artists contrast the dominance of images, which is increasingly common but less and less reliable, with a "light", malleable art turned into stories and legends, and "oral" whenever possible, that can be conveyed in a manner similar to file-sharing. (27)



I quote this whilst aware that it is by no means a wholly close fit with Figuring Landscapes - which, for example, has relatively few works exploiting Super-8 or otherwise old -fashioned, obsolete technologies. But like Figuring - and also like the very different work in the Altermodern Tate Triennial - Cerizza notes conjunctions and simultaneities of space and time and suggests what kinds of action and art work result.


All of which, from an ecological point of view, may offer something of an indirect, emergent answer to questions like the following, from which the RSA essay begins, noting the parallel development of an environmental movement and a trajectory of experimental film out of New American Cinema:



If one looks across a century of experimental films is there a discernible change in the representation of the natural world, and human relationships within it? How did awareness of environmental issues become part of these films? Did film makers incorporate or remain oblivious? Is there an affinity between such film makers search for new methods and ways of seeing and the environmental movements own calls for new paradigms of looking and thinking?



This Feels Like Commentary

You know, a comment on the absurdity of commercial television, the domestication of terrible historic events, and the way capitalism infects every aspect of American Life. But it's real. A Jello ad set in WWII Germany. Featuring Carol Channing.

The Wonderful Wizard of Oz

type='html'>In not-so-typical Not-So-Classic style, I am going to speak very briefly about a classic film (this one's for you, Beloved...in more ways than one!) Do you remember that classic B&W turned color turned B&W film "The Wizard of Oz" and the scene where Dorothy accidentally throws water on the wicked witch? What does the witch scream? If you know the answer, then you know what many of us are experiencing.

WE'RE MELTING!!!

Last October, the Classic/Not-So-Classic family was incredibly blessed with a house much closer to work and everything else, just in time for the gas-price's ride to the moon. When we looked at and walked through the house to consider buying it, it was nice and cool inside. Well, summer has begun to beat down upon us and we are HOT!

So I am posting today in hopes that some of you may be able to help by recommending a good individual or company who installs central A/C.

I've clicked my "ruby slipper" clad heels together and said "There's no place like home." But right now, there's no place like the library or the grocery store or work or the pool or...

Thanks! Stay COOL.

Paris Hilton

As all my fellow conductors know, my alter ego is "The Conductor to the Stars"; A near legendary railroad phenom, with an uncanny knack for spotting rail- riding celebrities. Because of this, coworkers are eager to share anecdotal stories of their brushes with fame with me. Mark and Bob, two Danbury Branch conductors, told me a whopper of a story in Grand Central last night:

"Hey Conductor to the Stars" Bob yelled from the platform on track 16. "You're not going to believe who we had on train Friday night."

I've been in a big celebrity sighting drought lately, and I felt an immediate pang of jealousy.

"I assume it was a celebrity?"

"A BIG celebrity," Mark said.

I didn't have time to play 20 questions, so I cut to the chase.

"Okay...Who was it?"

Mark and Bob shouted in unison:

"Paris Hilton!"

"NO WAY!" I yelled back. Now I was really jealous.

"Not only that," Mark said. "But she didn't have any money and I had to bill her,"(now he paused for dramatic effect,) "and then I had the cops take her off the train in Stamford."

"Get out of here," I said incredulously.

"No really," Bob said.

Bob then had Mark show me the "pink slip"(a billing form used when passengers have neither ticket or money). Sure enough, there on the form was written:

Name: Paris Hilton

Address: 200 Main St.

City: Hyannis, Ma 02530

Paris's signature was emblazoned across the bottom in big girlish loops. She'd even placed hearts over the "i" in Paris and Hilton.

"That's HOT!" I said, doing my best Paris Hilton impression.

'Not really," Mark said. He then 'fessed up' saying the story was only partially true. As it turns out, truth was much sadder than fiction:

"I was collecting tickets on my train, when I came across an old white haired lady, who was about 70 years old. I asked for her ticket, but she said she didn't have time to buy one, and that she didn't have any money."

"No problem," Mark said while handing her a pink slip, "Do you have any form of identification?"

The woman reached into her over sized purse and pulled out a clear laminated ID pouch. In the lower right hand corner was a photo of Paris Hilton lounging in a skin tight dress. In the middle of the pouch was an aluminum lid from a Jello pudding container. This lid was in place of an official seal or hologram.





"The woman looked clean," Mark said. "I thought she was putting me on."

When the woman finished filling out the pink slip, she handed it to Mark.

"M'am," Mark questioned patiently. "You're telling me that your name is
Paris Hilton?"

"Yes!" The old woman answered matter of factly.

"THE Paris Hilton?"

"Yes!"

(surrounding passengers began to roll their eyes.)

"And this is your picture on the ID?"

"Yes!" She was starting to get annoyed. "I used to be a model."

There were a few moments of uncomfortable silence then, and Mark and Paris stared at each other down.

"Okay Paris," Mark finally said. "I'm going to have the police talk to you in Stamford."(Mark was concerned about the woman's mental stability and thought that maybe she was suffering from Alzheimer's or dementia.)

"Is it because I'm Jewish?" The woman asked. "Is that what this is all about?"

Mark said that he called the rail traffic controller and asked for police assistance. He explained that he had an old woman on board who claimed to be Paris Hilton and unless the hard partying had finally caught up with her...the last he knew, Paris Hilton didn't look like a 70 year old woman.

When the train arrived in Stamford, two MTA police officers were waiting.

"Is there a problem officers?" Paris asked.

"We'd just like to speak with you m'am. Maybe get your name and address."

"I already told the conductor...My name is Paris....Paris Hilton."

"Okay m'am...Can you please come with us?"

The officers each grabbed an arm and escorted Paris off the train.

Before stepping on the platform, Paris turned around and addressed the
entire car:

"See ya later...bitches!"

(Okay, I made that last part up...but wouldn't that have been a great exit line?)

Chiles rellenos




I'll be stuffin' a lot of peppers in the next couple of months while they are so abundant. Today I picked a half dozen long green chiles, similar to Anaheims but slimmer and without the square shoulders. The first thing I like to do when stuffing these things is to peel them. Generally you roast peppers to peel them so the first thing we need to discuss is choosing the right roasting method. I'm sure most of you have roasted red peppers in the oven or on the grill which gives you those wonderful sweet, melt in your mouth peppers that are so good in about a bazillion recipes or just by themselves. The problem with this method is that you tend to cook them until they are falling apart which will likely make them hard to stuff. What you need is to char them fast while leaving the pepper largely uncooked. You could char them on a comal or in a cast iron pan, you could char them directly over the flame on your stove or on a very hot grill which works well or you can use my favorite method. I find it works well, especially on thin walled chiles, to scorch the skin with a propane or butane torch. This chars the skin quickly without cooking the pepper at all, leaving you with a firm pepper that will be easy to clean and stuff. unless you have constant plumbing problems or your a sculptor, your torch probably sits in your shop, collecting dust anyhow so you may as well give it something to do. I usually use the bottom of an overturned cast iron pan to set the pepper on while burning it. Char the skin evenly all over and after a brief rest the skin should slip right of under cold water.



Slit the chiles down the side and scrape the seeds and veins away with a spoon and their ready to stuff with whatever you choose.

Naked and eviscerated

Today i'm going to do a couple of kinds of cheese, queso fresco that I briefly fried in some annatto oil to get it a little browned and some Monterrey jack for the melty ooziness.



I made a quick cinnamon-chipotle tomato sauce by putting some fresh tomatoes through my old reliable Foley food mill and cooking them down with some chipotle chile powder and a small chunk of Ceylon cinnamon until the sauce thickens and reduces. After adding a tablespoon a heavy cream to the sauce, I arranged the stuffed chiles in a pan and spooned the sauce over them. A short time in the oven to melt the cheese, brown the top and finish cooking the peppers is all you need.



When I get some fresh poblanos we'll talk about doing some battered and fried chiles rellenos. Have fun.

Puerco pibil

I finally got around to digging a pit so I could do a real "Yucatan style" pit-roasted pig.



I dug a hole 3'x 4'x 2 1/2' which I lined with brick that was salvaged from a recently demolished school. The size of my pit was determined by the size of the steel cover that my friend scrounged up from his shop. Although the finished with of 30" is good, I intend to lengthen it to 5-6 ft from the 42" that it is now. The 50 lb. pig that I got had to be beheaded in order to fit in the pit.


The pit happily burning away.


The almost complete lack of good descriptions for this style of pit-roasting is sad. I was able to find some good info on how to do it "luau style". Most recipes will give a short explanation of how it used to be cooked it in a pit, but go on to describe making it in an oven or crock pot. Pit roasting is a smoke steaming process and without the smoke from burning banana leaves it will not be the same. Sure, pork slow cooked in an achiote marinade will be tasty but it wont be puerco pibil.

The marinade

8 oz. annatto seed
1.75 oz. black peppercorns
1 oz cumin seed
1/2 oz whole allspice
1 3" stick Ceylon cinnamon
1 1/2 lbs. peeled garlic
2 whole habanero chiles (from my garden)
4 cups of orange juice
1 cup of lime juice
1 healthy fistful of kosher salt
Grind the spices and puree with the balance of the ingredients.

Many sources (even Wikipedia) suggest that annatto is primarily used for color. One person even suggested substituting paprika. Annatto is one of the main flavors in the dish, paprika isn't at all appropriate. You wont have any trouble grinding the other spices but annatto seed is hard to grind to a fine powder. Grind it the best you can. The marinade will have a gritty texture but after the long cooking, the little bits will soften up and you shouldn't notice them.
I used lots of garlic, more than any recipe I read would suggest. Use your best judgment.
Traditionally, sour oranges would be the citrus of choice. Some day I will track some down and try them but I chose to use regular orange juice with some lime juice. Acidity is important and most recipes will suggest much more lime (or lemon which is similar in acidity to seville oranges) or even vinegar than I used here. I err on the less acidic side for things that are going to marinade for a long time. Years ago I made a pork shoulder in achiote that was made with vinegar and after a 24 hour rest, the vinegar had "cooked" the meat and I was unable to get an appealing texture after it was actually cooked. Be cautious with lime juice or vinegar but you could probably get away with more than I used.
The other crucial "ingredient" is banana leaf. You will be wrapping the pig completely in the leaves which will trap steam and add an important herbal flavor that is key to a proper end result. They should also be allowed to burn a little in order to get some smoke flavor. Don't use too many layers or the smoke wont penetrate.


The pig.



I bought a 50 lb. pig at the local butcher shop. As I mentioned before, even a very small pig like that was too long for my pit so we removed the head. We also removed the hocks so it would be easier to wrap in the banana leaves. From the inside, we cut some big slots into the thickest part of the rear legs and the shoulder so we could get some marinade in there and so it would cook more evenly.


Sucks to be delicious


Lay down multiple pieces of butcher twine and lay a couple of layers of banana leaves across them. Set the thoroughly rubbed down pig on top, cover completely with more leaves and tie it up.



We made a cradle out of some concrete reenforcement wire although any plain steel fencing or chicken wire would work well.

The fire.


My friend came over at 5 am Sunday morning to get the fire going. Standing around a huge fire, on a crisp fall morning, drinking a beer and watching the sun come up was extremely pleasant. It has been quite a while since I've had beer for breakfast and I forgot just how fun it is.

You will need a shit-load of fire wood to get enough hot coals to cook this thing for the nine or more hours it will spend in the ground. Most references suggest two to three times the volume of the pit and that is about right. We used a variety of scrap hardwoods from my friends shop that burned down to a nice 10" deep bed of coals in about two hours. If you are using logs, you may want to give yourself three to four hour to get it burned down enough. Shoot for a full 12" of coals. Put the pig, back down directly on the coals.



Place the cover over the pit and seal completely with damp dirt. If you see any places where steam or smoke are escaping cover with more dirt and pack it down. Now it's just a waiting game. We left ours for 10 hours and while it was done, It could have cooked a little longer. You are far more likely to under cook it than over cook it. My guess is that it would have been even better if we had left it until the next day. Once the pit is sealed the only thing cooking the meat is the residual heat stored in the brick. By a strange coincidence, my friend ran into a guy from Georgia at a bar in Pittsburgh the night before we did this. Having done many pig roasts, he gave him many pointers on how to go about it. He was correct for the most part but he did suggest that we add a bag of hardwood charcoal just before sealing the pit. This doesn't work. The coals will die down once they are deprived of oxygen and the charcoal never even lit. In fact, when we opened the pit it looked the same as when we closed it.




MMMMMMM!

We ate it as tacos on home made tortillas (gotta do something with all that time while the thing roasts), shredded romaine, Pickled onions (onions, lime juice, orange juice, annatto oil and salt) and a tomatillo-panca chile salsa (roasted tomatillos, roasted garlic, aji panca, dry malt extract and salt).


That's probably how it actually looked to my Doppelbock compromised brain

The things that I need to keep in mind for my next time:

More entry points (cut more slots) for marinade and a longer marinading time- The flavor wasn't as strong as I would have liked.

Less banana leaves- They need a chance to char through in order to get some smoke flavor.

More coals- The pit didn't sustain enough heat to cook it as well as I had hoped. It fell just short actually "falling apart" tender. (We did build a fire on top of the lid toward the end to add more heat.)

If you've got some room in your yard, I suggest building your own pit. I expect to do a lamb next and maybe a goat after that. Or maybe a couple of banana leaf wrapped, mole' rubbed turkeys for thanksgiving.

VIENNA

type='html'>3RD – 7TH APRIL 2010

Vienna is a wonderful place to visit. Its historic buildings, palaces and monuments are reminiscent of an imperialist era as the capital of the Austrian Empire. But above all, Vienna is also famous for classical music and in the early 19th century, the city was home to many great composers of the classical music era, such as Joseph Haydn, Ludwig van Beethoven and Wolfgang Amadeus Mozart.

Vienna is also the city of the waltz and has been immortalized by the famous Blue Danube Waltz (An der schönen blauen donau) composed by Johann Strauss Jr. Johann Strauss Jr, whose father Johann Strauss Snr was also a composer (famous for the Radetsky March) has become an international Austrian icon.

Air Malta had a very convenient flight to Vienna leaving on Saturday at 06.50 and arriving in Vienna at 09.00. The Vienna Airport (Wien Schwechat) is served by very efficient transport that takes you to the city centre in less than 25 minutes. The most popular and least expensive of all is the S-Bahn train journey (S7) to Wien Mitte (€ 3.70) from where one could proceed with the same ticket to the final destination in the centre by using the U-bahn (Metro) which is also very efficient. So, I managed to arrive at my hotel around 10.00 and I had practically a whole day for sightseeing.

The Hotel I choose to stay in is found in the Innere Stadt (City Centre) which is the first district of Vienna. Vienna has 23 districts. The Hotel is Hotel Kaiserin Elizabeth in Wiehburggasse, just a few metres from the Stephansplatz Metro station which is an ideal location for enjoying the best of the city. http://www.kaiserinelisabeth.at/

This hotel is an awesome place to stay in, both for its facilities as well as for its location. I doubt if I could get a better hotel in the city centre considering also that I obtained a good rate through booking.com. The Hotel’s interior is very elegant indeed and boasts of an impressive hall with two large paintings, one portraying Emperor Franz Joseph and the other portrait features his wife Elizabeth of Bavaria, better known as Sisi, to whom the hotel is dedicated. In fact there are also two statues of the Empress, a small one near the reception and a bust near the main entrance.

The hotel room was decorated in royal style with distinguishing brass chandeliers matched to other wall mounted chandeliers. The room was spacious and included a full desk, two armchairs and a small round table. There were other facilities such as a bag shelf, a 31 inch flat screen TV and an electronic coded safe box inside the wardrobe. Most important of all is the cleanliness of the room which was excellent. The room has also a double door which makes it more sound proof. The key was in the form of an electronic round sensor which functioned by touching it to a corresponding place above the door handle.

The breakfast at the Hotel was very acceptable and the staff was all very friendly and helpful. The staff at the reception also helped me obtain a ticket to the concert by the Vienna Mozart Orchestra which was scheduled to take place at the Konzerthaus on the same evening of my arrival.


As already stated, Stephansplatz (St Stephen’s square) may be the best location to reach all the attractions and sightseeing in the centre of Vienna. Infact it is located at the fulcrum of the so-called Ring, a single circular road which surrounds the inner city. This means that whatever place you wish to visit within the ring, it may be reached in not more than 10 minutes walk from this square. This is indeed a great advantage if you are on a short stay and would want to make the best out of it. It is also worth mentioning that unlike places outside the ring, the streets adjacent to Stephansplatz, like Graben, and Kartnerstasse are full of life in the evening or at night.

Public Transport

Public Transport in Vienna is very efficient. Most of the time, if you decide to do your sightseeing on foot, and you are staying in the inner city, you may not need to use the metro. However in cases where you use public transport it is much more convenient to buy a 24-hour ticket which is valid as from the time it is validated. Such ticket may be obtained through the machines inside the metro stations, from ticket sales offices of the Vienna Transport Authority or from tobacconists.

There are other tickets for a longer duration. The different tickets are listed below:

24-hour ticket (€5.70)
18-hour ticket (€10.00)
72-hour ticket (€13.60)
Single ride ticket (€1.80)

There is also the Vienna Card which is valid for 72 hours (€18.50) provides also discounts for various attractions.

What to see in the Inner City

The Inner City practically contains most of the important historical sites of Vienna. This is the very centre, which is like a round wheel formed by the ring with, as already said, Stephansplatz as the fulcrum. The most important sites and monuments lie within the area encircled by the Ring road and on the Ring’s external border.

Sightseeing of the inner city may be organized into two parts; one focused on the area to the east of Stephansplatz and the other to the west, where the most important Viennese monuments (including the Hofburg) are found. Here is a good way of sightseeing the inner city http://www.your-friend.info/fileadmin/downloads/PDF/Vienna-Map.pdf

If you would like to perform all important sightseeing in one day, especially if there’s good weather and no rain, here is a way how to do it. You will need a map of the centre.

Start from Stephansplatz (you may start with a visit inside the cathedral) then move towards Rotenturmstrasse to Sonnenfelsgasse until you arrive in front of the Jesuitenkirche (Jesuit Church). You walk back same street and through the first alley on your left walk to Bäckerstr and then across to Wollzeile until you come in front of the Café Diglas. Move through Strobel, cross Schulerstrasse and then turn left through Domgasse. The building opposite Blutgasse is Figaro Haus where Mozart wrote his opera Figaro’. Continue walking through Blutgasse and turn left through Singerstrasse then right through Grünangergasse as you arrive in front of the Franziskanerkirche. Walk through Weihburggasse towards Palais Coburg which lies in Coburgbastei. Then proceed to Parkring which you should cross towards the Stadtpark (City Park). Visit the Stadtpark where you will find the famous statue of Johann Strauss.

After taking a rest at the Stadtpark exit through Lothringerstrasse which is a street parallel to the ring. Along Lothringerstrasse you will see, to the left, the Konzerthaus and the Akademie-theater. Further down to the left of Schwarzenbergplatz you will see to your left the monument to the Soviet Army - Sowjetisches Ehrenmal (who fought against the Germans in the world war). As you cross Schwarzenbergplatz you will reach Karlsplatz and the famous Karlskirche. On the opposite side of Karlsplatz you will see the Musikverein, the venue of the famous Vienna New Year concert.

Walk along the side of the Musikverein to Kärntner Ring from where you can reach the beautiful Staatsoper. This can also be reached through an underground passage from Karlsplatz.

As you walk along the side of the Staatsoper, through Operngasse you will find yourself in front of the famous Albertina Museum. Walk to the left through Philharmoniker Strasse towards the Burggarten where you can see the monument dedicated to Wolfgang Amadeus Mozart. From the exit of the Burggarten cross Burgring towards the Museum Quarter. There are two identical buildings opposite each other, the Natural History Musuem and the History of Art Museum. In the middle of the square there is a moment dedicated to Empress Maria Theresa.

Go back to Burgring and walk towards Heldenplatz and enjoy a magnificent view of the semi-circular Hofburg façade with the monument of Prinz Eugen in the centre. Through the left facing the statue, walk through the passage into the Royal Palace courtyards until you reach Michaelerplatz. Inside the Hofburg there is also the Imperial Chapel where every Sunday at 09.15, there is holy mass accompanied by the Vienna Boys Choir. Seat reservations to attend such mass are made at least two months before the performance (€5-29).

Before you leave the Hofburg building note the entrance towards the Imperial Palace Apartments which you should find time to visit later during your stay. A visit to the Imperial Apartments also includes the Silver Collection Exhibition and the Sisi Museum. Opposite the Imperial Apartments entrance there is the entrance to the Spanish Riding School.

In Michaelerplatz at the Michaeler Kirche (St Michael’s Church) on Easter Sunday there was holy mass accompanied by the music of the Church’s choir which performed Mozart’s Spatzenmesse (Messa Breve).

From Michaelplatz walk through Herrengasse to Figlgasse to the Minoritenkirche. Back from Herrengasse continue towards Schottenkirche and then straight to Schottenring where you will immediately notice the Votivkirche. From Schottenring proceed to Dr Karl Lueger Ring and you can see the first of three other beautiful buildings at the Ring border. These are the University, then the Rathaus (Town Hall) and finally the Parliament Building. Across the road, on the opposite side of the Rathaus lies the beautiful Burgtheatre. Next to the Burgtheater there is the Volksgarten with an entrance opposite the Parliament. Inside the garden there is the Theseus Temple.

One last effort and you would have nearly seen it all. Walk towards the Museum Quarter from Burgring and see the lovely architecture of the Volkstheater. You are now at the very beginning of Vienna’s famous shopping street, Mariahilferstrasse.

The Maltese Church

In Kärtnerstrasse there is a Church called the Malteserkirche (the Maltese Church) built in the mid-15th century. The church is dedicated to the Order of the Knights of Malta and is of relevance to Maltese visitors to Vienna.

The Imperial Apartments – Hofburg

A visit to the Hofburg gives an insight of the troubled life of Empress Elizabeth known as Sisi who’s tragic death (she was stabbed to death by an Italian anarchist) ended her tormented life which was always in contrast with the strict etiquette of the royal court. The ticket for the visit (€9.9) includes the Imperial Apartments, Sisi’s museum and the Silver Collection.


Schonbrunn Palace

A visit to Vienna would be incomplete if one does not visit the famous summer retreat of the Austrian Imperial family, the Palace of Schonbrunn. Surrounded by a magnificent area that includes a park and a bush, Schonbrunn is a jewel. It is esthetically beautiful from the outside and royal and wealthy on the inside. Walk behind the Palace up to the Gloriette where you can enjoy a breathtaking view of the Palace gardens and also part of the city.

Visit the Imperial Rooms. You will be given a time on the ticket to indicate when you would be allowed to enter the palace. Take an audio guide (free of charge) and listen to the history of the Hapsburgs and their life in the Palace.

Schonbrunn can be reached by using metro line U4 (direction Hutteldorf) stopping at Schonbrunn station. From there you walk for about 10 minutes to reach the main entrance.

The Belvedere Palace

The Belvedere is a baroque Palace complex built by Prince Eugene of Savoy. It consists of the Upper Belvedere and the Lower Belvedere and its gardens. Today it houses the Österreichische Galerie Belvedere museum. It may be reached by metro line U1 (direction Reumannplatz) stopping at Sudtiroler Platz and a short walk of about 5 minutes.





UN City, Donaupark and Donauturm

A visit to the UN City and the Donaupark would be a nice experience.

You may reach UN City by metro line UI (direction Leopoldau) stopping at Kaisermühlen – Vienna Int. Centre. From UN City you can walk through the Donaupark to reach the Donauturm (the Danube Tower). There is a lift that takes you up the tower (€5.9) to the Restaurant and Panorama.

On the way back from Kaisermühlen – Vienna Int. Centre you can stop at Vorgartenstrasse (same Metro line U1) and visit Mexico Platz where you find the beautiful church of St Francis of Assisi. You can walk towards Handelskai, which is the quay on the banks of the river Danube from which river tours depart.


The Prater

The Vienna Prater (from latin pratum meaning meadow) is a large public park, part of which is dedicated to an amusement park bearing the same name. The famous Reisenrad (Giant Ferris Wheel) in such amusement park is today a synonymous of Vienna.

You may reach the Prater through the metro line U1 and stop at Praterstern.


Where to Eat

Viennese food is good but there is not a lot of variety to choose from. The most famous dish is the Viennese Schnitzel which is the austrian version of the italian “Scaloppa Milanese”. For those who like it Viennese food also seems to include the liver in many dishes.

There are many good restaurants which serve Viennese or International cuisine, especially Italian restaurants.

One word of advice. If you go into a restaurant and you don’t want surprises at the end when you see your bill, then I suggest, you either order from the menu or ask the price of the dish that is being recommended. Some restaurants have the habit to offer you the dish of the day which is not listed on the menu, and whose price is quite expensive.

Moreover be careful of what wine you are offered and know the prices before you order. Some wines can cost you over €125 a bottle. In one restaurant, I asked for a glass of wine and I was served with less than a half-filled glass of red wine for which I was charged €12.50. The same restaurant also charged me €1 for every thin slice of bread (approx 7cm x 4cm x 0.7cm each) I was given with my meal.

Finally, be careful of restaurants that are attended by very few patrons or that are empty. Also be aware that red carpet treatment in a restaurant could bring you surprises in the end, unless of course money is no problem for you.

I would recommend the following restaurant:

La Cantinetta
Dr Karl Lueger-Ring 8
http://www.lacantinetta.at/