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Food

So the curry bread turned out surprisingly well.  I guess I was grossly overestimating the antiseptic properties of a few teaspoons of turmeric.  This is why I’m not a science major.  The crumb is much heavier than most breads are because of the oil content of the fried onions, so it’s only really good to eat by itself, though.  It’s got a very filling texture and a savory flavor to it, though, so in my opinion it’s a success.

As I’ve said before, tomatoes are the worst culinary vegetables in the universe.  Yes, I know they’re technically fruits, but their culinary history has been that of a vegetable.  I’m not saying I like it, in fact if I had my choice in the matter, the only culinary uses tomatoes would have would be for ketchup and maybe for some minor use in some curry sauces.

I’m not just being negative on the vegetables, though.  I just happen to be a fan of the underdog of great sauce vegetables.  I am a champion of the onion.  Onions are far better tasting, and they don’t overpower the flavors of the main dish in a meal.  An onion just serves to bring out the flavor in any dish and perhaps make it more interesting.  And onions sell worse than tomatoes.  The beginning of a truly great meal will usually begin with the chopping of an onion.

…In case you’re wondering, that is indeed the most likely reason that I smell foul on occasion.

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Dell is awful Food Restaurants

Why do you feel so entitled to a title?

So Dell called me today to ask if I’d gotten my package again and I explained to them that I didn’t trust them with my property, and that “Claws” is not only not my name, but to my knowledge it isn’t even a proper name at all.  They said they’d call me back because I was obviously not satisfied with their service.  I don’t know what they plan to do but at this point I’d just be happy to never hear from them again.

Again, as I’m typing this, there’s bread rising in the kitchen.  Unfortunately, I may have made a mistake this time.  I made the same bread with fried onions and asiago cheese, but this time I fried the onions with turmeric powder as well as cumin seed to give the dough a kind of curry flavor.  It sounded like a good idea, but I just remembered that turmeric is supposed to have antibacterial properties, so it could kill the yeast and ruin the whole dough.  I’ll have to remember to look up something about that.  If I succeed, I’m dubbing this “Curry Cheese Bread”.  That probably sounds really gross to a lot of people, but I have high hopes for it.

I got this idea when I went to Some Kinda Pasta for dinner today with Sam.  I’m sure most people at UBC know Some Kinda Pasta by now, but if you haven’t, you really ought to.  They’re highly specialized so they mostly just make pasta and sauces, but their specialization means they have really high quality.  My favorite dish there, which I pretty much order every time I go there, is a curry chicken sauce, which is one of the best pasta sauces I’ve ever had.  The flavor is just bold enough to make up for how bland pasta tends to be, and it doesn’t resort to use of the tomato, which in my opinion is the most horrid, barbaric ingredient ever to poison the culinary world.  Tomatoes are so bloody acidic that when you eat anything made with them, you can’t taste a thing but the acidity of the tomato, and the actual tomato flavor masks everything else.  When you put tomatoes in something, you’re just eating tomatoes, and in turn is a destructive force in any kitchen. You can’t enjoy anything that’s salty when you’re eating something made with tomatoes.

The curry chicken sauce at Some Kinda Pasta, however, gives a very nice salty and bitter taste with a sort of zesty spice to it that complements pasta very well.  And for everyone who gasps at my harsh critique of the tomato, I’ve heard from those that enjoy tomatoes that the marinara sauce at Some Kinda Pasta is quite good too.  Not that I’ll ever try it.

Anyway, the idea that a curry sauce interacts so well with unleavened dough led me to wonder if it would work well in bread.  I’m starting small with turmeric and cumin, but if this works there are more possibilities.

I really did miss having a kitchen.

Categories
Food Personal Spirituality Wellness

Not everything has a perfect title

The potato bread rolls turned out great.  Really fluffy, and the combination of whole grain and while flour was just enough to give it a good texture.  I never thought it would make sense to put mashed potatoes in bread, but when you think about it there’s no reason not to.  I mean, mashed potatoes are just potatoes, milk, salt and butter, all of which are excellent ingredients in a good bread.

I’ve decided that sea salt is my favorite ingredient.  Every dish I’ve added it to recently has just become twice as good.

Today was both a very good day and a very bad day.  It was good in that all I did was some light studying before me and Sam made dinner.  It was bad in that I had another existential crisis of sorts.

As I mentioned before, I take philosophy a little too seriously, and it has on occasion caused me some degree of mental anguish.  Trying to think about certain questions about life and existence can make you feel like you’ve gone crazy for a while.  Combining that with life’s inherent limitations can sometimes make me feel a little depressed even when everything is going right with my life.  My entire life lately seems to be ruled by my realization that I can’t achieve anything I want to unless I become a much better person than I am, and I’m not sure how to do that.  I’m pretty bad with directions, either physical or metaphorical.

I’ve been diagnosed with depression by a few doctors and psychotherapists, but I don’t take the meds because they’re pretty expensive (Ontario’s health plan didn’t cover a lot of it) but they also kind of ideologically offend me.  I mean, every time I’m depressed I usually have something to actually be depressed about, and if I just take some pills and feel like everything is alright it doesn’t actually make my life better.  Also, if you suddenly stop taking the meds I was on the chemical imbalance will cause you to freak out.

Lately, though, I’ve been really angry and sad for absolutely no reason, so I’m rethinking my stance on them.  It’s kind of like how I refuse to make disability claims for my learning disability.  I’ve always felt like accepting the extra time would give me an unfair advantage over everyone else, but when I’m having a hard time doing tests on subjects I understand perfectly, I begin to think the psychologists have some legitimacy in their claims.

I don’t think either of these realizations will actually change the way I approach such things, but it’s strange how adamant my stance on them was for most of my life.

Categories
Academic Food

Well, today turned out to be a really relaxed day.  I’ve got another week before I have another exam so I can just take it easy and study at a nice pace.

Since living at Totem Park, I’ve learned to appreciate having an oven.  Back home in Toronto, the oven is probably the nicest thing in my house.  It’s run on gas and really large, great for baking and making things like roasts.  The oven I have here in Fairview isn’t quite so nice, but it’s still nice to have an oven at all.  I’ve taken up making bread lately to get more use out of the oven.  My kneading technique is a little off but things usually turn out fine.  Last week I made a whole wheat loaf with fried onions and asiago cheese, and it was probably the best tasting thing I made so far.  Currently I’m making bread rolls with a combination of whole wheat, white flour and mashed potatoes, the dough for which is rising as I type this.  I’m hoping this will turn out well, as the remaining mashed potatoes were delicious.  For anybody who loves mashed potatoes, I reccomend always using sea salt instead of table salt.  When salt is providing the main source of flavor in a dish, sea salt always works better.

Baking bread always feels satisfying, just because I produce something.  Since I was young, the whole problem with being a student has been I always feel like I accomplish nothing.  Good grades mean a lot for you personally, but at the end of the day it’s just an evaluation, and the act of learning itself never seems like an accomplishment to me as learning has always been easy for me.  But something that requires skill, patience, and good adherence to proper guidelines, and produces something that both I and my friends enjoy always brings me a pleasure that nothing in the actual act of school has ever given me.

I guess most people have skills that bring them satisfaction like that before they’re twenty years old, but at least I’m getting somewhere.

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Academic Food Housing Personal Pre UBC Recreation Restaurants

Titles acknowledging that they are titles are postmodern and hip.

I hate imaginary numbers.  They ruined math for me forever.

I mean, honestly.  It’s not that I hate math.  I love math.  The logic of all of it is just so beautiful.  I remember when I was first taught trigonometry, how astounding it was to me that you could calculate the length of a triangles other sides if you knew their angles even if they were composed of line segments longer than the entire planet’s circumference.  When I was first taught that, it put a smile on my face all day.  Sure, I hated all the memorization and formulae, but it was almost worth it when you arrived at a conclusion and knew it couldn’t be any different.  Then imaginary numbers came along, and my entire world collapsed.

It was just like “Hey, you know all that stuff we told you to memorize and take to heart because we insisted that it would be easier than doing all the trial-and-error research that the ancient Greeks and Mesopotamians did?  Well now that stuff doesn’t work out for us, so here’s a number that doesn’t really exist.  Use it.”

And the gods of math did weep, for yet another eleventh grader had slipped through the perfectly symmetrical cracks of their divine fingers.

I just wrote all that because I had no idea how to write an appropriate introduction.  Introductions are just always awkward, whether they’re in speech or writing, because you always have to pretend you have both something interesting to say as well as a reason for saying it, when often you have neither, and all you really have is a desire to get a conversation going.

In any case, I’m Max Marks.  Some of you might remember me from last year’s first year blog squad, which is why I now carry the title of second year blog squad.  Isn’t the passage of time an amazing thing?  I guess a lot has happened last year, though I didn’t do a  very good job of documenting it.  I’ll try to correct that a bit more this year.

If you read the admittedly better blogging of my lovely ladyfriend, Samantha, you already know I was originally going to room with her in Marine Drive’s tower 6, which required us to stay in subletted apartments for two weeks before MD6 actually opened, but as a result of UBC housing being really awesome we’re now staying in Fairview starting tomorrow morning.  This is like a dream come true for the both of us.  My only real complaint is one of our landlords doesn’t seem to want to give us our deposit back because we canceled before we moved in.

There weren’t exactly a lot of events leading up to this, but we had more than a bit of time to kill, as flights to Vancouver from Toronto were pretty hard to get (I’ll let you come up with your own joke about Vancouver being better than Toronto if this information provokes one to you) so my dad had to book a flight arriving on the 23rd.

There’s not a whole lot to do in Vancouver when you’re a broke college student with a week before studies, especially since the apartment we’re staying in has limited access to both television and internet, to the point that I’m writing this in a bagel shop.  However, that doesn’t mean there’s nothing to do at all.  For example, yesterday I went to get the rest of my books before the September 1st rush cleared them all out.  It was at this point that I made an amazing discovery:  The UBC bookstore hates philosophy students!

Seriously, for every book I went to get, it wasn’t on the shelf for the philosophy section.  However, the books were in the store.  There were dozens of them, in fact.  They were just all given to the shelves for history and literature.  Come to think of it, this could also just mean that there are a lot more philosophy students at UBC than literature and history students, but since pretending to be victimized is more entertaining, I’ll go with my previous statement.

I was also very surprised when me and Sam went for lunch at what I consider to be UBC’s best Japanese restaurant, Suga Sushi, to find that their owner, Ken Sugahara, was no longer the owner at all.  I was flabbergasted to discover this.  I mean, you can’t spell “Suga” without “Sugahara”  A lot of you who frequent the University Village will remember Suga Sushi always had a banner above it announcing its “Grand Opening” which was apparently perpetually happening for upwards of three of four years.  I always found that funny and charming.  However, now the banner merely informs us that it serves both Japanese and Korean cuisine.  Granted, that’s much more informative, not to mention consistent with reality, but I feel like I lost an old friend.

You leave town for four months and find out things have already changed.  But I guess change is a good thing, so we shouldn’t complain about how fast it works.

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