Hier ist ein important post. It is about sexism and gender discrimination. That was going to be all I said today, but I have read about knowledge and also tried to cook, so this post has had to be renamed for Sor Juana Inés de la Cruz and philosophy “done” in the kitchen.
Here is another, entirely different and very interesting post, which reminds us that “treating all knowledge as naked politics made any kind of clean, reliable data for informed decision-making impossible,” and thus shows the limits of some kinds of postmodernism.
Premodernly I, meanwhile, testing recipes for my probable hurricane guests, tried to make sopa a la minuta, which I do not distinguish easily from sopa criolla. The milk and eggs are optional, and I did not use them. I did not have aji panca, so I used an Anaheim chile.
Reviewing my version of the soup, I think it is a D+. The Anaheim chile was not deep or subtle enough. And I always do poorly with these soup recipes, like the one for sopa de ajo, where you sauté onion and garlic and then add water. This is supposed to work and be tasty, but for me it always turns out rank. In fact, I often come up with something vaguely resembling food in a concentration camp – remember all that cabbage soup Ivan Denisovich ate? Anyway, this time I may be beginning to understand why – at least in part.
I tend to chop, rather than slice onions, and I do not do it finely enough, and I use too much oil. Tonight I cooked the onions and garlic too fast – which was why I needed all the oil, I suppose – and then somehow their heat overdid the meat. (And if I learned anything generally about cooking from my most recent trip to Peru, it is that when I use meat or olive oil, I use too much.)
I cut the oiliness with lime, which worked well in the circumstances, but I need advice about sopa a la minuta, sopa criolla, sopa de ajo, and all soups made by cooking onions and garlic and then adding water. And while we are at it, I will ask advice on paella as well, and on any rice dish wherein you first sauté the rice and then add water. All of my attempts at these things end up tasting like oily water with the odd onion leaf, and not a great deal else.