Do you hear yourself?
If there’s one thing we can be sure of in this world, people love to talk. They speak, mostly about themselves and their opinions. A great philosopher once said: Opinions are like A-holes, everybody’s got one. With all this talking, no one is listening. So, today is a stop gap antidote to that. It’s the National Day of listening. The concept is to gather with family and friends and listen to stories of where they came from and things they have been through: sort of a mini genealogy lesson. But, we think you should go a little further. In addition to listen to others, this is a good time to stop and think of what’s coming out of your mouth. Sometimes people say things that are so outrageous, out of touch, hypocritical, or, just downright wrong. How about answering this question: “Do you hear yourself?”
Nowhere is this more prevalent than in politics. Politicians and pundits talk about made up crises with an exaggerated air of authority. Inevitably someone says something like, “I’m fighting for your free speech rights. So, let’s arrest those people for what they just said. It’s dangerous…” This is when you need to get into your best Lewis Black and say something like: “WTF! Do you hear yourself? Take away someone’s free speech so you can spout your half truths, lies, and nonsense?!” The constant battle to rewrite, re-frame, and rationalize is a good portion of the reason the world is such a mess. And, blaming the other guy for something you are currently doing doesn’t make it right. Perhaps, everyday should be a national day of listening, starting with yourself (While this encompasses everybody, it’s particularly true of politicos).
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Just ask the question: Do you hear yourself?
The great scientist and author Isaac Asimov said:
“There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that ‘my ignorance is just as good as your knowledge.”
That statement came over 40 years ago. If he were here today, his head would explode. It used to be, you would watch the evening news, punctuated by Walter Cronkite saying: “And that’s the way it is…” Everyone had a comparable set of facts to debate. But, today, we don’t have that. If you lean republican, your news feed is loaded with anti-democrat rhetoric, and vice versa for left leaning people. The result is the very ignorance Asimov speaks of, on steroids. It’s almost impossible to get unbiased reporting these days. And, anyone can say anything they want in the name of “free speech” and “democracy”. How can you debate, when you can’t agree on basic facts?
Marjorie Taylor Green just resigned from Congress, amidst a barrage of threats she is receiving for saying that we should listen to victims of sexual assault and that the price of healthcare is going up. She was guilty of inciting similar threats to others in the past. Now, she sees the danger of the power of words, and, listening. That old adage: Sticks and stones may break my bones, but words can never hurt me no longer applies. Perhaps it’s time for people to step back and ask: Do you hear yourself?
Just listen
The original premise for this day of learning family history can aid in mediating the flow of hate. If you can listen to an octogenarian stumble through a litany of complaints like Grandpa from the Simpsons, you can learn to focus on words in everyday speech to pick out sincerity, falsities, and equivocation. Plus, we learn from history. How does the saying go? Those who don’t learn from history are doomed to repeat it? When Cronkite signed off for the last time, he pointed out his very competent predecessor, and the journalistic integrity of his successor and the team of journalists, editors, and fact checkers who maintain said integrity. They knew from experience that being factually correct is paramount to maintaining standards and avoiding the types of propaganda spread by despots and dictators throughout history.
Today, much of the “news” comes from social media posts written by people without any of the rigor required to maintain journalistic integrity. Sure, people can retract a statement. But, it can’t be unsaid. The internet is very unforgiving that way. When policy derives from unsubstantiated reports, that is dangerous to all. Even on lesser topics, news is skewed because people don’t listen to all facets of a story. People take anecdotes over statistics. Remember “They’re eating the dogs”? That came from a facebook post of a third hand account by one person, yet, it flooded the media, and was repeated by a presidential candidate. The moral is: know and verify the facts. The internet puts a world of information at your fingertips. But, now, you need to do your due diligence, and read beyond the story. It’s the virtual version of listening.
Hey Grandpa, Do you hear yourself?
The national day of listening stems from older generations passing wisdom and history to the younger ones. This is very important to understanding oneself and the world. Unfortunately, by the time we start listening to elders, the stories have a veil of forgotten memories. This is especially true of people with memory issues like dementia. But, even without that, details evaporate into the ether. I wanted to write a story of my father’s life. But, most of the stories I got from him came in his later days when he suffered from dementia. So, it’s hard to discern which facts are accurate. Perhaps the book can be a fictionalized account based in reality. In order to compile the story, I find myself researching life in the early to mid 20th century.
This illustrates the importance of accurate listening and recording of facts. My grandfather worked in a Ford factory during the great depression. Thankfully, some people wrote down what they heard and saw. So, I am able to recreate, at least in my head, what it was like to work in a company that pioneered not only the assembly line, but were early adopters of the 5 day work week. Thankfully, there are records from the time, albeit, scarce. Asking grandpa: “Do you hear yourself?”, comes in handy to get the story back on track. But, don’t forget to do some independent research to back up the stories. You may find inconsistencies that may or not make sense. Remember, things aren’t black and white. Even the bible is a collection of edited stories passed down generations later. That is, perhaps, one of the greatest examples of the importance of listening.
The importance of listening reaches the kitchen
While we think of listening in the realm of the world at large, being a food blog, it’s time to bring it back to the kitchen. When you read a recipe, you need to pay attention to details. That’s why people view cooking as daunting and mysterious. Even something as simple as mac and cheese requires attention to detail. Recipes start somewhere, and, usually, get passed down. But, it’s not just the ingredients. It’s the methodology, and the involvement of the cook with the ingredients. That’s why grandma’s cookie recipe is so hard to replicate. She learned from listening and watching her mother, and so on and so on. The keys to successfully replicating grandma’s cooking is not in reading a recipe. It’s in watching, listening, learning, and doing.
And, in the kitchen itself, the art of listening is essential. Yes, following instructions is part of it. But, cooking involves all the senses: See, hear, taste, touch, smell, and taste. When you sear something in a saute pan, if you don’t hear the sizzling of the item in the oil, it won’t get the color or texture you want. If the sizzle is too loud, you’re burning it. When you make something like hummus or dressings in a food processor, adding oil, you hear the machine make a different sound as it reaches the proper consistency. Even when you start up the oven, if it doesn’t make the right clicks, you know something is off. Learning the sounds of the kitchen is an important step toward multi-tasking and efficiency. You can have something on the stove while you’re at another counter cutting something if you know the sound.
Listening is essential
Some people think they can read a recipe and cook like a pro. But, experience goes a long way. The tactile sensations developed in kitchen work are distinct. And, listening is a vital part of that. I’ve been on opposite sides of a kitchen, listening to someone sharpen a knife, knowing they were doing it wrong. When you run a knife over a steel, the blade gives out a ring when it’s at the right angle. If you hear it scraping, you’re actually dulling the knife instead of sharpening. When people outfit a kitchen, the try to get the right ingredients and right tools. While having the right equipment is important, don’t forget the tools of the cook him or herself. Listening is as important as any other tool or faculty. It’s how we learn. And, it’s how we know when something is off or going according to plan.
When things are going smoothly, there is a music to the kitchen. The sound of batter mixing in a mixer, the hum of the ventilation hoods, the whir of a convection oven, the sizzle of food in pans, and the bubbling of boiling liquid blend with countless other ambient tones into a symphony. When well orchestrated, the song is sweet. If a pan falls, some bacon burns, or a fan is slightly off kilter, the music is interrupted. But, these distractions are only temporary. And, they’re how we learn. So, take the time to really listen and expand your horizons. Even your own breathing, knife strokes, and movements become part of the song. So, it’s a good time to ask: “Do you hear yourself?”
So, here are a few recipes to help you listen to the kitchen:
Mexican Chorizo and Corn Empanadas with Cumin Chili Sauce
Ingredients
- For Dough:
- 3 cups Flour
- 1/2 tsp salt
- 5 oz Melted coconut oil
- 1 cup water
- Filling:
- Avocado oil for cooking
- 4 oz chopped chorizo sausage
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh tomato
- 1/2 cup cooked corn, removed from the cob (preferably fresh, we grille ours)
- 1/4 cup Shredded cheddar or jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
- For Sauce:
- Avocado or olive oil to cook
- 1 cup fresh diced onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh jalapeno or chili of your choice
- 1 Tbsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 oz tequila
- 1 each 28 oz can of crushed tomato
- 1 can water (the can from the tomatoes)
- Salt and pepper to taste
Instructions
- Make the dough: Either by hand or in mixer, using dough hook, combine flour and salt. Add in oil and water. Mix until a smooth dough is formed. It should be very pliable, but not wet or sticky. If too wet, add more flour. If too dry add more water. Lightly flour the dough and set aside, covered with plastic for about an hour. The gluten needs to relax.
- Make the sauce ahead of time as it takes a while to cook. Heat oil in a heavy pot, over high heat.. Add in garlic and onion. Cook and stir until translucent. Add the jalapeno and stir. Then add the tequila. Cook off the alcohol. Then add the remaining ingredients. Stir and bring to a boil. Then cut the temperature back to low to medium. You want a light simmer. Allow to simmer at least an hour, stirring occasionally. It should resemble pasta sauce when done.
- Make the filling: Saute the onion and garlic in heated oil until translucent (stirring occasionally). Add in the chorizo, and allow it to brown. Stir as needed. Add the spices and mix well. Remove from heat and add in the rest of the ingredients. Fold together until the mix sticks together. You should be able to make a ball of the mix.
- Make 8 to 16 balls out of the dough. Press them in a tortilla press or flatten by hand. Place a little bit of the filling in the center of each disk of dough. Then fold up the sides to create a half moon and crimp the edges to seal in the filling. Place them in a flat pan lined with parchment and spray with pan spray or use a silicone non stick pad. Place in a pre-heated 400 degree oven for about 15 to 20 minutes. They should become golden brown. Serve hot with the chili sauce.
Corriander Seared Scallops on Pureed hearts of Palm with Asparagus Salad
Ingredients
- Extra Virgin Olive oil
- Salt and Pepper to taste
- 1 large Can hearts of palm
- 1/2 Cup Diced Shallot
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Ginger
- 1 Cup heavy Cream or Cream of Coconut
- 1/2 tsp Coriander powder
- For Scallops
- 1 to 1 1/2 Lb large Sea scallops size 20/30 or larger
- 2 Tbsp Chopped Fresh Cilantro
- 1/2 tsp Ground Coriander
- 1/2 tsp Cumin, ground
- 1/2 tsp Chopped Fresh garlic
- For Asparagus Salad:
- 1 Bunch Asparagus
- 1/2 Cup Thin Sliced Red Onion
- 1/4 Cup Julienne Red Pepper
- 1 Tbsp Chopped Fresh Dill
- 1 Medium Lemon
Instructions
- Prep the Asparagus Salad: Cut the Asparagus into 1 to 2 inch lengths. Blanch in Boiling salted water until al dente. Cool down in iced or cold water.. Drain well. Cut the rest of your vegetables. Toss all ingredients with a the juice of 1/2 a lemon, olive oil, salt, and pepper. Keep chilled until service. Don't make too far in advance or the acid from the lemon will discolor the asparagus.
- Make The Puree: heat a light coating of olive oil over medium high heat in a heavy gauge pot. Add in the shallot, garlic and ginger. Saute until translucent and aromatic. Rough chop, and Add in the Hearts of Palm and coriander powder. Stir. Then add the cream. Bring to a simmer and reduce. Stir as needed. Reduce the liquid until it becomes a coating. Then, remove from heat and puree in a food processor until smooth. Return to the pot to heat at service time.
- Sear the scallops. Mix the seasonings and herbs in a little olive oil and the juice from the other half lemon. Add in the scallops and toss until well coated. Refrigerate 1 hour before cooking. To cook, heat a saute pan over high heat. Add in the scallops in a single layer. Sear each side until nicely browned, about 2 minutes per side. Cook a little longer if needed to cook all the way through. Actual cooking time will vary depending on the thickness of the scallops. They will become firm to the touch and shrink a bit.
- Plate the dish: Gently re-heat the puree. It doesn't have to be screaming hot, but warm enough. Make a line of the puree. Top it with the scallops. Then put the asparagus salad around or on top of the Scallops. Drizzle the extra juice from the salad over the scallops. Serve immediately.
Meyer Lemon Edamame Hummus
Ingredients
- 2 Cups Shelled cooked edamame
- 4 Cloves Fresh garlic
- 2 Cups Raw fresh Spinach
- 1/4 Cup Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Cilantro
- 1/2 Cup Meyer Lemon Juice (preferably, Fresh Squeezed)
- 1 Tbsp Ground Cumin
- 1 tsp Ground Coriander
- 2 Tbsp Tahini Paste
- 1 Cup Extra Virgin Olive Oil
- Kosher Salt and Fresh Ground Pepper to taste
Instructions
- Pulse garlic in a food processor until finely chopped. Add Spinach and Herbs, pulse until well chopped.
- Add in the Edamame, and puree until fine.
- Add the tahini and Lemon juice. Continue running the processor until smooth, no lumps. Scrape down sides and continue processing. Add in the spices at this time.
- While the machine is running, drizzle in the oil until it is well incorporated. If it separates, add some more beans. Taste the hummus, and adjust seasoning if necessary.
- Refrigerate and serve cold with pita and vegetables. You can drizzle a little olive oil and/or lemon for service, even garnish with fresh chopped herbs and, or chili flakes.