April 29, 2011
April 28, 2011
Academics are very foolish to the extent–which can be quite extreme–that they fail to attribute value to the organizational and administrative acts and actors without which their scholarship is totally impossible. As Dr. Crazy pointed out quite vividly in her post yesterday, those things are just as “real” and necessary a component of academic life as sitting with your nose in a book. The academic’s utopia of “kill all the administrators and dissolve all the committees” is nothing but a petulant piggish child’s fantasy no different than those of delusional anti-government Randite fuckebagges.
April 25, 2011
Can someone please explain to me why the White House easter egg hunt isn’t on motherfucken easter?
April 24, 2011
two cups carnaroli or arborio rice
one pound shrimp
half cup finely diced onion
half cup finely diced shallot
six large cloves finely diced garlic
salt and pepper
one quart fish stock (bought at local fish market)
half cup pureed san marzano tomatoes
generous splash corenwijn
one cup gruner veltliner (or other dry white wine)
two tablespoons chopped italian parsley
generous pinch saffron
half cup grated parmigiano reggiano
Sautee shrimp with fresh ground black pepper until just barely done. Remove from pan and set aside.
Sautee onions and shallots until starting to carmelize.
Add garlic and sautee until the garlic is translucent.
Add rice and sautee until it is nearly translucent, about three or four minutes.
Deglaze pan with generous splash of motherfucken corenwijn and gruner veltliner, and then add tomato puree.
Turn heat down to low for the risotto cooking process. While all the sauteeing is going on, put the fish stock in a pot with an equal amount of water, cover, bring to a boil, and then keep on low simmer. To cook the risotto, add a ladle full of diluted simmering fish stock to the rice and cook will stirring until the liquid is absorbed, and then repeat until the rice is done (just barely al dente in the center). This will take between twenty minutes and a half hour. Add the saffron about halfway through. You should salt to taste while cooking, but be careful, because the stock and cheese both contain salt.
When the rice is done, add the shrimp, parsley, and cheese, and stir while cooking until fully incorporated (one to two minutes). Turn off heat.
EATTE THE FUCKEN SHITTE!!!!!!!!!1111!!111!11!!!
April 23, 2011
April 22, 2011
April 22, 2011
April 19, 2011
April 17, 2011
one pound farfalle
half cup ricotta cheese
half pound sausage
one small yellow onion
salt and pepper
one and a half cups chopped san marzano tomatoes with juice
two tablespoons torn basil
chilean pisco reservado
Sautee onions until golden brown, adding fresh ground pepper to taste. (Be very careful with salt making this dish, as the sausage and the ricotta both have a lot of salt.)
Remove the sausage from the casing, and sautee until nicely browned, breaking it up into small pieces.
Deglaze with a generous splash of chilean pisco. I use Bauza Reservado.
Add the tomatoes, stir well, turn heat down to low, cover, and simmer, stirring occasionally.
Simmer until the tomatoes have decomposed and reduced, such that the olive oil/sausage grease starts to separate out. This should take about 45 minutes. Then start boiling the pasta, in salty water.
When the pasta is almost done, add the basil and ricotta to the sauce.
Stir well, until the ricotta is fully incorporated.
Stir in the drained pasta until it is evenly coated, and then turn the heat off.
(Note: For some reason, the farfalle broke apart into pieces during the cooking process, which you can probably see. I don’t know if the pasta was stale or something. It was very weird, and I hadn’t seen this before.)
UPDATE: Oh, fucke! I forgot to include that I added four tablespoons of grated parmigiano reggiano while stirring the pasta into the sauce!