Tuesday, July 28, 2009

Hot Weather Relief - Gazpacho

July 28, 2009
from Oswald at Large by Oswald Rivera










 Summertime and the livin' is easy. The same with dining; and cold soups are a welcomed relief from the dog days of summer. Forget about hot, sturdy stews. Those are for midwinter. We want cool relief. And cool soups, weather at room temperature or chilled, have been with us since soups were invented. The most renowned of these, of course, is Vichyssoise (pronounced "vihsh-ee-SWAHZ" or "vee-she-swahz"). It's a rich creamy potato-leek soup that is served cold. And, no, it ain't French. It's AMERICAN! Its creator was Chef Louis Diat of the Ritz-Carlton Hotel in New York City, and he conjured it up in 1917.

But the king of cold soups, in my humble opinion, is that Spanish classic, gazpacho. Gazpacho has Moorish origins. In 711 the Muslims of Northern Africa, known as the Moors because of their mixed Berber and Arab lineage, invaded Spain. It wasn't until 1492 (date sound familiar?) that the last of the Moors were expelled from Spain. But they left a lasting influence, especially in their cuisine. Gazpacho evolved from an Arabic dish. The word itself derives from the Arabic word for soaked bread. And the initial recipe called for soaked bread, olive oil and garlic. The Spaniards referred to this as ajo blanco, or a garlic soup. When tomatoes and peppers were brought back to Spain from the Americas, these were added to the soup, so that today we have the famous tomato-based gazpacho that originated in Andalucia in Southern Spain. In Malaga, a province in the region of Andalucia, they boast of their Malaga-style gazpacho which includes crushed peeled almonds and red wine vinegar.
The recipe included is the traditional Moorish type gazpacho and it comes from my cookbook, The Pharaoh's Feast, which is a history of cooking through the ages from day one to the present. For those of you who have been brought up on the tomato-base gazpacho, give this one a try. Its simplicity and natural flavors are a revelation.
GAZPACHO CON AJO BLANCO
1 cup untrimmed fresh bread, cubed

3 cloves garlic, peeled and finely minced

1/2 teaspoon salt

1/2 cup olive oil

Cold water



1. Soak the bread in water. Drain and squeeze to extract excess moisture.



2. In a mortar (preferably earthenware), pound the garlic until crushed.


3. In a wooden bowl, mix the garlic, bread, and salt, and stir in the olive oil.



4. Add cold water as desired, to get the smoothness of a soup. Serve at room temperature.


Yield: 4 servings.

Thursday, July 23, 2009

Don't Ask, Don't Tell---Don't Like!

July 23, 2009
from Oswald at Large by Oswald Rivera


















Okay, kiddies, I am going to get on my soapbox again. And this time it's a topic that makes no sense to me at all. It concerns the military policy of "Don't, Ask, Don't Tell" with regard to homosexuals serving in the military. Now, I'll admit, given my background and culture, I'm not as tolerant as I'd like to be when it comes to the subject of homosexuality; but that shouldn't come into play when it concerns our national well-being. Right now, our military is understaffed and overstretched. We have serious problems in recruiting and retaining troops, especially when they have to serve multiple tours of duty in a combat zone. To deny someone the right to serve the country is just plain crazy.

According to Change. Org, it is estimated that at least 65,000 homosexuals and lesbians are currently serving in the U.S. military. More than 30,000 have been discharged under the current policy; and according to the Government Accountability Office (GAO) this has cost as much as $1 billion. It takes a lot of moolah to train a pilot, or a specialist, or even an infantryman. And to have all that money and effort go to waste simply because the person admits to being homosexual is not too cost effective in my book.

The common argument given for this policy is that to have openly homosexual or lesbian troops would undermine morale and "unit-cohesiveness." Well, let me ya, as a Vietnam combat veteran, I'm sure there were homosexuals in my platoon and, naturally, they kept it to themselves. When we were in a firefight, nobody asked who was screwing whom back stateside. Our mission was to survive (and kill the bad guys), plain and simple. The British Army doesn't have this idiotic Don't Ask, Don't Tell policy. Neither does the Israeli Defence Force, one of the best fighting forces in the world. The Israelis know that they need every able-bodied person they can get, regardless of sexual preference.

The novelist, Colleen McCullough, in one of her novels about ancient Rome has a scene where a Roman general, Lucius Cornelius Sulla, when faced with the same problem, gives a succinct answer: "I don't care who you sleep with as long as you serve Rome." Well, as long as one serves the nation, ethnicity, race, religion, gender and, yes, sexual preference should not be factor. The only factor should be if the person can do the job required.

The fact is, from purely a nationalistic level, "Don't Ask, Don't Tell" weakens our national security. Again, according to the GAO, nearly 800 specialists with critical skills have been fired---including more than 300 interpreters, most of whom 60 specialized in Arabic! An estimated 4,000 service members annually choose not to re-enlist because of this cockamamie policy. The gay-bashers talk about "unit cohesiveness." Yeah, think about that when a good sniper or bomb-disposal specialist is ripped away from his or her unit and see how that affects morale and combat readiness.

My friends, it is time for a change. "Don't Ask, Don't Tell," as a policy, has to go. Someday our politicians well have the courage of their convictions.

Friday, July 17, 2009

Everything You Wanted To Know About PB&J (But Were Afraid To Ask)

July 17, 2009
from Oswald at Large by Oswald Rivera













There are certain foods that just grab you and never let go. Foods that are simple, quick and nutritious. I'm thinking of tuna fish out of the can, macaroni and cheese, and, of course, that old favorite: peanut butter and jelly. No one knows who was the first to combine these two ingredients between two slices of bread. Bread and jelly has been with us since time immemorial. Peanut butter wasn't invented until 1890. But whoever thought up this combination , to me they deserve the honor and veneration of a saint.

I've been a fan of peanut butter and jelly since I was knee high to a tabletop. I survived the ordeal of Marine Corps Boot camp mainly due to copious helpings of peanut butter and jelly sandwiches.

The historical records state that the first written written reference to this snack was in 1901. By the 1930s commercial brands of peanut butter such as Peter Pan and Skippy had already been introduced. It was one of the top kid's meal during the Depression. During World War II, G.I.'s were given rations of both peanut butter and jelly, and after the war sales of both products soared.


Today, according to the National Peanut Board, an the average kid eats 1,500 peanut butter and jelly sandwiches before they graduate from high school. It's understandable. What's easier than to spread a glob of peanut butter and jelly on white bread? Fast, no mess (usually) and delicious. Add to that, peanut butter is a great source of protein.

Then there's the old argument about what type of peanut butter is best. I prefer the chunky style, while my wife prefers creamy peanut butter. Really, it's an innocuous argument---they're both good. What I cannot understand are those people who cut off the crust from the sides of the bread. Where did that come from? It's like having watercress sandwiches at some fancy afternoon tea. Don't get me wrong. I like watercress sandwiches, and I'm a tea drinker. But bread without the crust? I don't get it.


Friends, I don't think it's necessary for me to put up a peanut butter and jelly recipe. Children and adults have been doing this combo for years. But, coming from New York, there is something that I really enjoy (and which purists may frown upon)--I enjoy peanut butter and jelly on bagels (especially cinnamon-raisin).


Oh, by the way, in the United Kingdom, Canada and Australia, peanut butter and jelly is known as a "peanut butter and jam sandwich." Whatever.

Tuesday, July 14, 2009

Buyer Beware: Death Touch And Other Claims

July 14, 2009
from Oswald at Large by Oswald Rivera















Recently a friend shared an on-line article with me about a young man who was thinking of taking up the study of a Chinese martial art. The young man diligently decided to check out some schools before he made his decision. He stated that at the first school he visited, the sifu (teacher) informed that in his school students learned to kill with a single touch and they could drive chopsticks through walls. The young man, naturally, was rather skeptical about this, as well he should be. To anyone seeking to learn a martial art, be it karate, Jujitsu, Kung-Fu, Capoeira, kick-boxing, etc., first all all be suspicious of anyone making outlandish claims. Times are tough, even for martial arts dojos, and getting to fill the class becomes an effort in itself. And some unscrupulous teacher/instructors will go to any lengths to get you to sign that contract. Again, I go by that famous Latin dictum: Caveat Emptor (Buyer Beware).

The "death touch" the instructor was talking about has a long and fabled history in the Chinese martial arts. It is known as "Dim Mak." Supposedly, it is a technique that involved striking pressure points and meridians in order to incapacitate or even kill the opponent. At its advanced level, it not only kills the opponent outright but can be used to delay the person's death until a given time. How is this done? The basic theory is to disrupt the Qi or Chi, the basic energy flow in the body. This energy courses through the body's meridians, and if one can disrupt the flow, one can cause stagnation of the Qi and thereby induce fatal injury. The technique depends upon striking precise locations at an appropriate time of day during which specific Qi points are open and thus vulnerable to attack. It is a relatively easy matter to learn the stationary vital points, but to understand the "fatal" moving parts is a whole other thing and rather complex. Thus there is a healthy skepticism with regard to Dim Mak and its usage.

Whether one believes in the power of the death touch or not, if that's the first thing the instructor throws at you, go for the door. First and foremost, at its ideal level, the study of a martial art, especially if it is lethal, is to develop one's character and ability---not to advance or propose harm to anyone. In our school, The Chinese Kung-Fu Wu-Su Association, we tell our students that the only person they are competing against is themselves, no one else. First, know thyself, then you know others. We don't create fighting machines---although our students can defend themselves if they have to---the goal is create complete positive individuals who will propagate a noble and ancient art. I am naive enough to believe that should be the goal of all martial arts instruction.

With 35+years experience in Shaolin style Wu-Su, twenty of them an an instructor, I've formulated some guidelines when looking for a good school:

1. Beware of exaggerated claims. If it's a Karate school and they promise you a Black Belt within a short time (let's say, four months or less) and charge you beforehand---head for the door. If they promise to make you a fighting machine within a month (or whatever time)---head for the door. And more particularly, if they categorically state that their style or art is better or more effective than anything out there---head for the door. All martial arts are equally good. No one art is better than any other. It doesn't depend on the style or system, it depends on the individual and his or her training. You can have a superb judo stylist take on a mediocre Kung Fu guy, and the judo stylist will win---and vice versa. In my early days I once took on a boxer, and I didn't have that much experience using my hands. All I had were kicks---and I got my head handed to me. Now I know better, I work my hands as well as my legs.

2. Beware of a school that insists you sign a commitment for a specific period of time with the money up front for that time period. This is patently dishonest.

3. Some schools require that you sign a contract. Usually it's an agreement that you abide by the school's rules, regulations, procedures, mode of behavior, etc. There is nothing wrong with that. But some contracts may have hidden fees or other additions. Read the contract carefully; and have the instructor explain to you any part that you may not understand or hold suspect. If you're not satisfied---head for the door.

4. Beware of a school that charges you for "incidentals"---extra instructions, extra for a lesson plan, extra for "inside knowledge." It is perfectly respectable for the school to sell uniforms, additional equipment, weaponry, medicines, etc. But when they start charging for the lesson plan itself above and beyond what was agreed---head for the door.

5. Do not go with the first school you visit, even if you are absolutely sure this is the school you want. In our Association we encourage our prospective students to shop and compare. If possible, visit as many schools as you can in order to get a wide ranging view of what's available.

6. Most of all, go with your gut. Some schools may be in a better location than others, some may have a more accommodating schedule, some may be bigger than others, some may seem cleaner than others. Take it all in and make the appropriate decision based on what your gut and instincts tells you. And, if you find out the program is not for you, then seek another.

Again, these are just basic common sense rules. I don't claim they are the end-all and be-all of martial training. Just be open-minded, conscientious, and aware. And, whatever training you have, don't rush. Most of us have our whole lives to learn a basic style or a combination of styles. Take your time at it, absorb it all, and the rewards will be never-ending.

Saturday, July 11, 2009

A must see short film

July 11, 2009
from Oswald at Large by Oswald Rivera

No recipes today, no comments on martial arts. Just one brief announcement. The Cannes Film Festival has a short film (5.56 min. long) that is being heavily discussed. The title: "The Story of a Sign" (La Historia de un Letrero). Simply put, the film is about the power of words, even when one is down and out in this society. I would suggest you catch it on www.youtube.com, scan it, review it, and see what you think. The film, and topic, speak for itself.

Wednesday, July 8, 2009

The Foolproof Way To Cook Rice

July 8, 2009
from Oswald at Large by Oswald Rivera




Yes, the title is correct: cooking rice. What is fascinating about rice is that there are so may varieties, over 7,000 in fact. I was weaned on the traditional long grain variety. But there's Arborio (short grain, used in Italian cooking); Basmati (Indian); Jasmine (South Asian); wild rice (which is not a true rice but a water grass; brown rice (unprocessed), round grain; ad infinitum. And there are as many ways to make a basic rice dish as there are cooks on the planet.



Still, some people have difficulty making perfect steamed rice. And I don't mean the starchy Chinese or Japanese type which is held together in clumps so that it's easier for the chopsticks. I'm talking about perfectly cooked grains that (as my Uncle Phillip used to say) you can count individually. So for all you folks out there who have always had this problem (and there many of you out there), I have three tried-and-true methods which will get you as good a result as you can get. All you gotta do is experiment.



All three recipes are from my cookbook, Puerto Rican Cuisine in America (Avalon Books).

Recipe I (My mother's method):
1 cup rice
2 cups water
2 teaspoons salt


3 tablespoons olive oil

1. Wash rice at least three times in cold water and drain to rid of starch. What in Pennsylvania Dutch country is known as "washing in several waters."

2. In a heavy kettle or pot, heat water and add the salt.


3. When water is at a roiling boil, add rice. Stir and bring to a second boil.


4. Let it cook, uncovered, at high heat until water is absorbed (about 5-8 minutes).


5. Add olive oil. Stir and simmer, covered, on low heat for 10 minutes more or until tender.


Yield: 2 servings for big eaters; 3 servings for light waters


Recipe II (My Aunt Fanny's method)

2 cups rice


3 tablespoons olive oil


Water to cover rice


Salt to taste

1. Wash rice and drain to rid of starch.


2. Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.


3. Add water to cover rice by 1/4 to 1/2 inch. Add salt to taste.


4. Bring to a boil. Cover and simmer, on low heat, until water is absorbed (about 20 minutes).


Yield: 4 servings for big eaters; 6 servings for light eaters.




Recipe III (My Cousin Yvonne's method):

2 cups rice


4 cups water


2 teaspoons salt


3 tablespoons olive oil

1. Wash rice and drain to rid of starch.


2. Bring water and salt to a roiling boil.


3. Add rice plus olive oil. Stir and bring to a second boil. Cover and simmer on low heat until water is absorbed (20-30 minutes).


4. Uncover and continue cooking for 5 minutes more.


Yield: 4 servings for big eaters; 6 servings for light eaters.