Print Story Don't ever work for someone you don't want to become
Diary
By xth again (Tue May 03, 2022 at 02:08:55 AM EST) (all tags)
 Reading boss oil asparagus top 10 dishes


Reading: articles

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Entertaining: boss

As in, we entertained him, not that he's entertaining. Nice man, but he's the exact opposite of entertaining. He was already showing us pictures of his dog after 30 minutes. He came down for the week from Boston, so we had to take him out after work. And again. And then everyone else bailed out and it befell on me and a couple of others to take him yet again. I guess that's what companies mean when they talk about "adding seniority to the team". It's not that the coding skills or experience, but that we do shit like that for the greater good. Something self-absorbed millennials and zoomers seem to struggle with.
On the last night we took him to a gourmet whisky bar. Run by a strange Scotsman, the most monarchist person I've ever met. I can see why they didn't want him back home. I finally managed to taste some of that super expensive Japanese stuff I always wanted to taste. Even a whisky ignoramus like myself couldn't fail to notice how great it tasted. The boss paid for it. Thanks boss!

Running out of: oil

There is no veg oil in supermarkets. It's a side effect of the war. At least it forced us to finally use up that huge tab of coconut fat I foolishly bought some time ago. It has been sitting in a corner for months. I wonder whether the war will change what farmers decide to grow this season. With rapeseed and wheat becoming more expensive, it may make economic sense for some to grow them. We will see.

Even more puzzled by: asparagus

A nice thing about Germany is that they are into seasonal vegetables. In Britain, where they get most of their produce by ship, the supermarkets are full all year long of the same stuff. But here, they get very excited when strawberry or cherry season start. Little stalls pop up everywhere selling the stuff. But nothing excites them as much as asparagus. I guess before globalisation it was the first vegetable to come out in spring. After months of cabbage and root vegetables I would probably get excited about it too. Except that they do white asparagus. For years I have bought the stuff, tried to cook it, then shook my head in disappointment.
Maybe you have to be a meat eater to really get it. Schnitzel with boiled potato and white asparagus seem to really get them going. Regardless, I finally admitted to myself I will never get it and stopped trying. Green asparagus is how we roll in southern Europe, yo. 15 years ago it was hard to find in Germany, but now it's relatively common. And this year, for the first time, I noticed that the green stuff was outselling the white stuff for the first time. In fact I found it hard to get hold of some. Bummer. I was looking forward to it, I use it to make a version of vegetarian carbonara which we love in the family. Only managed to get the first bunch last night. Finally! But the season is almost over. Bah.

Top 10 dishes, 2022 Q1

When I was studying food science I read that every family unit has on average 10 dishes that they cook in rotation. I always wanted to keep track of our 10 dishes and see how they evolve with time. So here's my list for Q1 of 2022
Puttanesca Variation (comfort food; I add cashew nuts for a bit of proteins and burrata because I love the stuff)
Vegan Pho (new entry this quarter)
Pizzoccheri (virtually unknown outside Italy, a stodgy mittel-european dish of short buckwheat noodles. The Wife's favourite)
Szichuan Aubergines (I add tofu because aubergines have zero nutritional value, and eat it with Korean multigrain rice. Yay fusion!)
Sag Paneer (with halloumi instead of paneer - because shop bought paneer is boring)
Whole Mung Beans with Paneer (to use up the rest of the halloumi I didn't use with the spinach dish)
Italian Lentil soup (easy comfort food, quickly done in pressure cooker)
Rajma (I just love Indian food)
Buckwheat Omelette (my own recipe with dates and apple, just an excuse to eat buckwheat which Is Good For You)
Risotto Cauliflower (just discovered it tastes even better with thai basil)
And that is all
< Do what is right, not what is easy | Almost summer! >
Don't ever work for someone you don't want to become | 3 comments (3 topical, 0 hidden)
White asparagus by hulver (2.00 / 0) #1 Tue May 03, 2022 at 04:26:30 AM EST
I've never got the obsession with it either. Every time I've had it it's been cooked to a mush like consistency. I much prefer the green stuff, still with some bite.
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Cheese is not a hat. - clock
I guess if it's not cooked to mush... by xth again (2.00 / 0) #2 Tue May 03, 2022 at 08:23:45 AM EST
...it'd be like eating twigs. It barely feels like something you are supposed to eat TBH


[ Parent ]
Bosses and whiskey by lm (2.00 / 0) #3 Thu May 12, 2022 at 12:27:01 PM EST
One of the only things I really appreciate about the old owner of the company I work for is that he once took us out to a whiskey bar and bought us Johnny Walker Blue Label and now I know that it's not worth the price.

I'm a huge fan of many of the Japanese single malts. So nice on that.


Kindness is an act of rebellion.
Don't ever work for someone you don't want to become | 3 comments (3 topical, 0 hidden)