Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Wednesday, June 20, 2012

pleasure, motion, rightness


I’ve been on two bike rides today. The first was on an errand: we went to the pet store to buy some anti-anxiety drops for Arthur. The second was a junket, up to and through the campus, into the environs thereof, and back down home, much of it at high speed. It feels good to fly. Why? Glad you asked!

Another example of the phenomenon of pleasure in moving comes from dance. Much of dance involves moving in a way that “feels right,” that gives one a sense of bodily pleasure. What type of pleasure is this? One aspect of a dancer’s pleasure in movement seems to be shared with the athlete, for dancers enjoy that simple ineffable pleasure of movement as well. But professional dancers also seem to enjoy a more cognitively enriched pleasure, a pleasure that arguably could be classified as aesthetic. Perhaps athletes have a similar experience… (Cole and Montero, “Affective Proprioception,” Janus Head, 9:2, p. 303)

Undoubtedly there is a “right” feeling to hauling ass on my bike. (A student once commented on seeing me cycling to school: “You ride so fast!” I said, yes, I do everything with maximum possible intensity — which is more or less true.) Their connection of dancing to athletic movement makes a great deal of sense to me — playing guitar fluidly and harmoniously feels good physically and proprioceptively in the same ways as riding very fast or cooking when I have the moves. I see no reason to interpret this experience as necessarily aesthetic. I don’t dance, but I can relate: when I’m playing well, I feel as if my hands move beautifully. And yes, those movements have an additional cognitive dimension when it’s a series of movements I know produce something beautiful. But for me, the affective core of this experience is erotic, rather than aesthetic. My food, and sometimes my guitar playing, is gorgeous, I won’t be falsely modest. The pleasure of the movement is more visceral — which is not the right word. They awaken and open my erotically, fulfill and perpetuate a desire, to do it all again (I know we should).

One significant aspect of this experience is the feeling of effortlessness, of the body moving almost on its own without any need of conscious direction. When absorbed in movement there may even be what might be described as a loss of self, a feeling that, at least as a locus of thought, one hardly exists at all. And of course the best performances are those where one is not thinking about the steps at all but is rather fully immersed in the experience of moving itself. (Cole and Montero, 304)
There’s a phenomenological technique called “free imaginative variation,” the purpose of which is to help identify the essential core of some experienced object. One way to do this is to consider how adding to or subtracting from the object would alter its being perceived and meant as the object it is. If Cole and Montero had been better phenomenologists, they would have noticed that the feeling of effortlessness is not an essential characteristic. On the contrary, it is sometimes the very feeling of effort that gives us pleasure. Now, as to the movement overtaking us and needing no conscious directing, they could be on to something.

When I’m on my game, cooking, I bound around the kitchen, merrily swearing at my food, stirring four pots without a thought of the spoon, the room, the place, the time — and my mind is in a creative space, in the spice rack, in the garden, in the spinach, even. Beyond even immersion in the experience of moving, the moving carries itself out through me. It is no longer my own moving, that is, I am no longer moving myself, but the movement is moving me. Sometimes the movement demands more effort than I think I can give, and somehow do. And meanwhile, I’m cussing out the basil.

So, does the body “disappear” in these experiences, as Gallagher and Leder have suggested? Here, Cole and Montero miss Gallagher’s point. It’s not that the body fails to be present, it’s that it fails to be present in an objective way. It is no longer “the body,” but has become the movements themselves. 

Monday, June 15, 2009

demi-glace

One of the oddest things about me (if I'm any judge) is that I make my own demi-glace. I don't actually do it right, in part because I don't have a kitchen that makes it possible to do the whole thing right, and in part because my procedures are a bastardization of Escoffier's directions, but the results are not only suitable, they're diabolical.

I finished a batch last night. 6 quarts of home-brewed beef stock, reduced to two trays of demi-glace ice cubes. The ice cubes are a convenient way to store and use the demi-glace, which is an idea I got reading chef whore Anthony Bourdain's book Kitchen Confidential. To make various sauces, I just toss an ice cube of demi-glace into the pan, and simmer away. It's fabulous, and a basic necessity for the various compounds sauces, and simply a terrific way to turn a standard pan sauce into a meat orgy.

Any excuse for a good meat orgy.

Tuesday, January 15, 2008

it's Tuesday, and I have things

Doc Nagel's Top 100 Things

41. Union meetings. I just love 'em. Some of my fellow union activists don't love the meetings, and some claim they come just for the food (hotel kitchen food). I come for the meeting.

They're not all great, I admit. I also can't do very much with union rah-rah-ism. But I am a sucker for solidarity, and the meetings almost always build a great sense of solidarity. We're going this weekend to the CFA Lecturers' Council spring planning meeting, and despite the rather gloomy political/budget news of late, I'm optimistic.

40. Excuses to make buerre blanc. I just love 'em. The excuse today was our unscheduled trip to Motown to buy cat digestive enzymes in a further effort to resolve Lancelot's GI problems.

The need to go up there fairly quickly hatched a plan to go to Johnathan's, which is, to be frank, a meat market. But they also are the best source of fresh seafood in the area, and I've been thinking about shrimp lately with a fairly passionate Mediterranean feeling - lots of garlic, saffron, things like that. (Domestic shrimp, which is far better for the planet than imported, is extremely hard to get here, so we eat very little shrimp, sadly.) We ended up getting Louisiana rock shrimp and wild Alaskan coho salmon, and as I started thinking about it, buerre blanc would be perfectly suitable for salmon as well. What the heck.

So, shallots in white wine vinegar and dry white wine, boiled down to a couple tablespoons, with mounds of butter whisked in. This is just about unspeakably good on shrimp.

Wednesday, December 05, 2007

and another thing, and another thing

Recent additions to

Doc Nagel's Top 100 Things

50. Model trains. I just love 'em. I had a Lionel O-27 gauge train as a kid. My grampa gave the starter set to me for Christmas one year, and I eventually ended up with a lot of track, switches, great cars, and so on. I never developed it into a set layout, partly because it's big enough that there wasn't a place to keep it permanently set up, and also because I was never handy with models. The train was a toy, mainly, and a big part of the fun was setting up different layouts whenever I brought it out.

We went to the Turlock toy train show at the fairgrounds last Sunday, and before we knew what we were doing, we bought a transformer, a locomotive, some curved track, and a couple cars, and now we're in the railroad business.



Iconic toy train picture: circular track around a Christmas tree rosemary bush. Close enough.

49. Pork roasts and Robert sauces. I think it's now beyond question that my favorite French sauce is sauce Robert, that diabolical brew. You make it by sautéeing shallots in butter, adding dry white wine to that, reducing that stuff until you've got a couple tablespoons, then adding a teaspoon of mustard (whole prepared), some confectioners' sugar, and a couple tablespoons of demi-glace. Holy mother of moose, but that's a sauce. It's tart, sweet, spicy, complex, and is absolutely spot-on perfect with roast pork.

And boy howdy can I roast pork loin. I mean, like nobody's damn business. I did this one rubbed with mustard, nutmeg, garlic, pepper, salt, a leeetle bit of olive oil to hold it together, all roasted high temperature about 45 minutes, absolutely perfect.

As I've mentioned, I am the philosopher-chef. This apparently means that I roast knowledge, as well as that I am saucier than thou. No pictures of that. We ate the whole thing.

Friday, May 04, 2007

alienation

Aside from being a relatively crappy sci-fi series, alienation is also an important concept in Marx's critique of capitalism in the early manuscripts. It's also an important part of my Intro to Philosophy class, at least today. (It's also an important part of a complete breakfast, but that's as may be.)

I mention it because Marx is a challenge to teach. Over the years, I've taught this passage from the 1844 Manuscripts 2.7 million times, give or take, and just about every time, there's a handful of students who dismiss his analysis out of hand. They tend to make one of two arguments that I find baseless.

One is that since the Soviet Union collapsed, we know that communism failed, therefore Marx was wrong. That could be true, if communism had actually been practiced in the USSR, and if communism "failing" meant that Marx's account of alienation was wrong. The first premise is false, the second begs the question.

The other dismissal is based on a rejection of Marx's implicit account of human nature. The argument is that Marx assumes (falsely) that human beings are naturally cooperative rather than naturally competitive; that is, that the basic tenet of capitalist and proto-capitalist political economy, the naturalness of acquisitiveness and Hobbes' war of all against all, are the true state of nature. This is much trickier, but I think dismissing Marx on this basis overrates the significance of the objection. Even if Marx has too optimistic a view of human cooperation, this argument ultimately fails as a dismissal of the account of alienation. For one thing, in that period Marx's fundamental theory of human nature focused on our being creative, consuming beings who are social. He attacks the presumption in capitalist political economy that greed and competition are natural, but he does not claim that we are naturally either greedy or altruistic. In any case, it's probably not a valid objection to the main line of the analysis of alienation.

My problem in class today will be compounded by the fact that the course is nominally about the good life, and here's Marx telling us about alienation. It's a sort of negative of the good life, and I'll have to not only explain alienation but try to tease out how it points to what the good life does consist of.

I'll probably end up talking about cooking.

Thursday, March 15, 2007

busy weekend of entertaining

Today we foraged for the stuff for a couple evenings' fun. Tomorrow night: Val for dinner, which will be on the opulent side, because it's been a while. Saturday: St. Patrick's Day traditional dinner, this year featuring Christina and Guerin as our special guest stars.

Menu for Friday:

Portabella mushroom ravioli
Kohlrabi greens ravioli
(both prepared by Lauren, the kohlrabi from the pot on the patio, in a tomato sauce I made this afternoon)
Rack of lamb in a modified Perigueux sauce (truffles, demi-glace, madeira, Grand Marnier, butter)
Mashed blue potatoes
Salad from lettuces and snow pea pods grown in the back yard
Strawberry tart (without so much rat in it)

Menu for Saturday:

Guinness
Corned beef, boiled
Cabbage, boiled
Potatoes, boiled
Mushrooms, boiled
Irish whisky, either in Irish coffee (steamy, though not boiled) or straight, no chaser (hard-boiled)

Menu for Sunday:

Alka-seltzer
Coffee
Something light, like maybe a carrot

Monday, March 12, 2007

life, liberty, and the pursuit of hoppyness

Lauren and I bottled the new stout yesterday. This is the beer that boiled over on the stove, twice. This is the beer that scalded Lauren when we poured the hot wort (unfermented beer) into the glass carboy through a funnel. We had three or four false starts siphoning the stout into a plastic fermenter we use for bottling.

It's also a dark, smoky tasting stout, at least at this point in its still raw state. Time will tell ultimately, but for now, this may either be called *^@#in' Stout or the Stout of the Apocalypse.

This weekend was also the date of a kitchen mishap involving a food as innocent as a portabella mushroom. As I was removing the mushrooms from the oven, I somehow burned my thumb on the baking sheet, through a pot-holder. It gave me a 1/2 inch square blister on right next to the little bulby pad part of my thumb. It's not very painful, but it's disconcerting to hold a guitar pick with it or shuffle cards (two things I do oftener than most people). I'm about to see how it might affect my teaching.

Later: Why Forest Whittaker is not allowed in the house, along with a brief current list of others who are either banished or who are permitted entry only under specified conditions.

Friday, February 02, 2007

mythical guitar and demi-glace

Yesterday I made the beef stock preparatory to putting together demi-glace, the mother of all sauces. Today we zapped out yet again, to go on a series of errands, including a trip to Turlock's own Ingram Music.

I saw a guitar.

It was a Monroe-Moore (or Moore-Monroe; I'm not familiar with the brand) electric semi-hollow-body, with double cut-aways, like John Lennon's Epiphone Casino.

It was blond, too. It had an action like no guitar I have ever played, perfect balance, and frets so smooth they felt frictionless. The neck actually felt soft.

I tried to look the machine up online, to no avail. Moore-Monroe (or Monroe-Moore; see above; who knows?) doesn't have a website, it seems, and they're known for bluegrass acoustic guitars and mandolins. They also make a fair number of resonator guitars and, I kid not, an acoustic-electric bouzouki. But I didn't see this electric thing anywhere. But nothing on the electric guitar. Nobody has seen this beast, anywhere, except, it seems, Ingram, and me and Lauren.

I called Bobo, who not only owns an encyclopedia of electric guitars, but is also in many ways a walking guitar encyclopedia himself. To quote him: "I got nothing."

Horrors. A guitar Imj hasn't heard of is peculiar enough, nigh onto absurd, in fact. There can be only one conclusion: This guitar does not exist. I could go back to Ingram tomorrow (in fact, am sorely tempted), but it won't be there.

Anyway, I've made exemplary sauce Espagnole, the next step in making demi-glace. It's beef stock, a mirepoix of veggies sauteed in fatback, a roux, and good sherry, reduced down to 1/4 or so of its original volume, all the while skimming fat and other stuff off the surface. Tomorrow I'll be adding this to more sherry and the rest of the stock, reducing that to 1/2 or so of its volume, again with the skimming (always the skimming), and finally into ice trays to make demi-glace ice-cubes.

Demi-glace and electric guitars have a few things in common.

Wednesday, January 24, 2007

the state of our onion is strong

After the President's state of the union (approximately) speech, I made dinner: sauteed scallops, and shrimp with lots of garlic and some saffron served over linguine, with salad. I forgot the bread, but oh well. I did decide that while making the salad I should chop up green onions. While chopping I cut a chunk out of the nail on my left index finger, down to the flesh underneath. That's one tough onion.

I'm less sure about the US, though, after hearing the state of the union (in a manner of speaking). I don't recall Bush saying the state of the union (that thing) was strong, which is the traditional statement Presidents make. He didn't say it was weak, either. Should we infer that it's sorta fair-to-middlin'? Or moderately neato, as George Carlin put it? Hunky-dory? Okey-dokey? Blah? What? Damn it, man, speak up!

Actually, I didn't yell that at the TV. No, because we were watching the NHL All-Stars Superskills Competition (TM, in fact), which is far less exciting than you might expect, although Alexander Ovechkin just about fell on his face. I may have yelled a few things at that, or at the President. Who can tell?