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bana, 19, beirut
a little randomness with no particular motive.
don't use my images, you'll regret the da..
Looks good? Look again. It’s protein; beef, pork, turkey..good ol’ barbeque flesh. I find Jasmine Shuller’s concept genius, actually. Tease the eye with aesthetic only to disgust the brain with logistics. I am wholeheartedly having one of those "shit, I should’ve thought of that first" moments.
I love meat art. Is that weird? I myself pursued it for a while - in preservation though. I imagine Shuller’s works are recreated upon every exhibition. I, on the other hand, used lemons to scent and resin to coat. Yeah, that wasn’t obvious at all.
I love meat so much, I’d destroy Schuller’s bizarre desserts.
In retrospect, my technique was C.R.A.P… this piece is just one of the many from my high school exhibition:
blues sent the summer home
Thursday Tune August 11, 2010
The Cat Empire - Nothing
I love the mmm aroma (before and during the meal, only) and taste of curry. It’s just so damn good. Provoked by an outrageous craving, I ran around googling “curry” and stumbled across a few recipes. by the time the stove was switched off, the recipes merged to my personal specifications with a few inevitable Arab additions.
I’d call this recipe Indian, but I’ve ate (and smelt) Indian food and I’m pretty sure this version is Americanized beyond control. don’t matter. I don’t think any of us would have tolerated so much curry and spices.. for iftar.
4 chicken breasts
3 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon ground ginger
6 cloves minced garlic
1 bay leaf
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons curry
1 cup coconut milk
1 cup laban (buttermilk)
1 tablespoon flour
Green peas (optional)
Lemon halve (for scenting)
saute the chopped onions in a large pan until browned. burnt onions are the nastiest, so watch out. add the ginger, the bay leaf, the garlic, the curry and the spices. let them mingle for a bit. (the bay leaf will be removed by the end; it’s a phenomena, really, how it stays whole the entire time.)
the chicken breasts should be cut into small pieces. i didn’t use breasts because there werent any (chicken ones, at least) on hand, but i imagine breasts would have been better than the entire chicken and its physical anatomy. massage (hehe) the chicken with a lemon halve to get rid of any nasty fleshy pungent smells.
add the chicken to the onion/spices mixture, with the coconut milk, the laban, and the flour (which should be diluted in a little water before being inserted.)
bring to a boil. cover and simmer for some 40 minutes. add green peas at the absolute end.
serve with basmati rice and garnish with parsley. sa7tein!
for the sake of excitement, my prospective posts are going to evolve from photography to cooking. i have nothing better to do.
do you have any exceptional salty recipes I can make? my standards are sky high so be warned. no, i joke, they’re pretty low at the moment.
because we think it’s what hipsters do, frolic around grass
oh, the places you can go! [byblos, lebanon.]
can’t wait to have my very own
where are the kids?
would love to chit-chat, hope all is well, we’ll definitely do something soon, love you.
the familiar road home
Nostalgia.. it’s a weakness.
Take the zwerib, you’ll find the best of ironies.