When I think of Jerry Falwell, I don’t think about him the way Bill Maher does. I think about the man who would wear a huge Blue Afro wig to our school games, or the man who slid down a waterslide in his suit, or the man who would allow himself to be mocked during our coffeehouse shows. I think about the man who reminded us every time he addressed our student body that God loved us, that he loved us, and that he was always available if ever we needed him.
I never told Dr. Falwell that I was gay; but I wouldn’t have been afraid of his response. Would he have thought homosexuality was an abomination? Yes. Would he have thought it was God’s intention for me to be straight? Yes. But would he have wanted to stone me? No. And if there were some that would’ve wanted to stone me, I can imagine Jerry Falwell, with his fat smile, telling all of my accusers to go home and pray because they were wicked people.
Archive for the ‘2013’ Category
My mother sent along an article from the WP that I had missed, “Better bread starts with a sponge“, which discusses some sourdough techniques for home bakers.
I appreciate her sending that along, and have already sent her some comments. But since they’re easy blog fodder, I’ll repeat them here. I don’t really have any problems with Marcy Goldman, or her article; I want to try her “Favorite French Bread“. But there are some questions I have and comments to make.
- Goldman quotes Cook’s Illustrated as saying home bakers should “forgo a starter to save time and simply add vinegar for that characteristic acidic taste”. This is, so far, the dumbest thing I’ve read in 2013. To her credit, Goldman does not endorse this, but I expect better from CI and that tweedy little bow-tied jackass.
- Why is this dumb? Because anyone can make a starter. It is not the nuclear rocket brain surgery. It isn’t hard. I have made starters and baked with them, and I’m not Thomas Freaking Keller in the kitchen. All you need is flour, water, and time; that’s how the original Alaskan sourdoughs were made. Yeast is a possible addition, but isn’t strictly needed. (I’ll touch on that in a minute.) As far as time goes, you can get a starter going in 72 hours, and it will keep indefinitely with reasonable care.
- Goldman’s stater recipe calls for a cup of spring water, 1 1/4 cups of unbleached bread flour, 2 tablespoons each of whole-wheat and rye flour, and 1/2 teaspoon of instant yeast. The starter recipe I’ve been using calls for 3/4 cup of milk, “heated to a simmer and cooled to 100°F”, 1 cup flour (white, whole-wheat, or rye) and 1 1/2 teaspoons of yeast. Both make enough starter for one loaf in their respective recipes; I’ve doubled the recipe amount for my starter, and am feeding it with 1 cup heated milk and 1 cup rye or whole-wheat flour whenever I pull some starter out. That way, I always have enough starter. (I keep it in a crock on the back of my stove.)
- Here’s the thing, though: if you’re starting your starter with yeast, aren’t you just…growing more of the same yeast? I mean, if I want Fleischman’s, I can go buy that stuff all day long at the HEB. Or do the natural yeasts in the air eventually overwhelm your starter yeast? I have heard it said that’s what happens with packaged sourdough starter, like you might get as a souvenir in San Francisco or Alaska; you may get it home and bake some bread, but eventually the original strain will get overwhelmed by your wild local yeasts. (That doesn’t mean I don’t want to try baking with one of those starters; I do.)
- The one starter I’ve found that doesn’t call for added yeast is Nancy Silverton’s in Breads from the La Brea Bakery. I’d like to try that, but it takes 14 days to get to the point where you’re ready to bake with it, and it seems very fussy. While I was looking up Silverton’s starter, I found this starter recipe from Michael Ruhlman, which doesn’t take 14 days, doesn’t call for added yeast, and also looks like something worth trying.
- Speaking of Ruhlman, he’s probably worth a post of his own at some point. (I’ve been reading Ratio: The Simple Codes Behind the Craft of Everyday Cooking and The Making of a Chef: Mastering Heat at the Culinary Institute of America, the latter of which I paid $1 for at the Austin Public Library bookstore. At one point in Making, Ruhlman mentions a CIA chef who has a starter he’s kept going since 1985; the book came out in 1997, so that was at least a ten-year-old starter.)
Even though it has one strike against it (being written by A.G. “a vegetarian at Arthur Bryant’s” Sulzberger), and even though FARK linked it, I still wanted to tag this article:
Or, the true story of two guys who took off from Zapata, Texas one morning last July in an attempt to set the world record for flying the longest distance…in a hang glider. One of them flew 472 miles in 11 hours (the previous longest flight was 438 miles). And the other one? I’m not going to spoil it for you.
A couple of things I want to bookmark here, even though they’ve been all over the web, for two reasons:
- I want to get more serious about doing a “best articles” of the year for 2013, assuming we’re all still here at the end of 2013.
- I want to bookmark these for future reference.
These are mostly bookmarks for myself, so the rest of you can ignore this post if you’d like.
“Here Is What Happens When You Cast Lindsay Lohan in Your Movie“, the absolutely crazy account of what happens when Paul Schrader, Lindsay Lohan, Bret Easton Ellis, and a porn star try to make a low-budget, funded on Kickstarter, movie. Hilarity ensues.
Also: “Snow Fall: The Avalanche at Tunnel Creek“. This is supposed to be an amazing use of interactive media to tell a story, and it is the kind of story that’s right up my alley; I just have not gotten around to going through it yet.
This isn’t really an “article of the year” candidate, but I wanted to point it out and bookmark it for future reference: “The Minimum Viable Kitchen“, or how to cook great food for an investment of under $1,000 in tools. I wouldn’t take this as gospel: while my two favorite kitchen knives are both Victorinox (and I should probably add that paring knife to the battery), I’ve heard some pretty negative things about the accessories for the Kitchenaid mixers. So take this with a grain of salt and do some hands-on work before making a major purchase (or even a minor one: Blood Bath and Beyond should let you fondle that Oxo whisk for a while before you buy it).
Picked this up from Insta, but I don’t care that he already linked it; this is one of those stories.
People who have been reading this blog regularly know that I’m fascinated by magic and the history of magic. You know that my admiration for Penn and Teller is like the universe itself; finite but unbounded.
Penn and Teller are only in this story as sort of peripheral figures, but I commend it to your attention: a New Yorker profile of Apollo Robins, the world’s greatest pickpocket.
…Robbins begged off, but he offered to do a trick instead. He instructed Jillette to place a ring that he was wearing on a piece of paper and trace its outline with a pen. By now, a small crowd had gathered. Jillette removed his ring, put it down on the paper, unclipped a pen from his shirt, and leaned forward, preparing to draw. After a moment, he froze and looked up. His face was pale.
“Fuck. You,” he said, and slumped into a chair.
Robbins held up a thin, cylindrical object: the cartridge from Jillette’s pen.
Part of what makes this story so interesting to me, other than the magic angle, is that Robbins’ work, and the techniques he’s developed, reveal really interesting things about the mind and human perception.
The intersection of magic and neuroscience has become a topic of some interest in the scientific community, and Robbins is now a regular on the lecture circuit. Recently, at a forum in Baltimore, he shared a stage with the psychologist Daniel Kahneman—who won a Nobel Prize for his work in behavioral economics—and the two had a long discussion about so-called “inattentional blindness,” the phenomenon of focussing so intently on a single task that one fails to notice things in plain sight.
This is the best thing I’ve read so far in 2013. It may be the best magazine article of the year; I expect it to be in contention if we’re all still here in December.