Roger's View of the World, Love and Seafood Gumbo!
Seize the Day! Put no trust in the morrow! — Horace
Laura wanted the Tortilla Española or Spanish Tortilla to begin her week on a happy note. So what’s a guy going to do ,after all, I enjoy it too! I added a bit more garnish and some of my own black bean and sweet corn salsa … and it was delicious!
A recipe that our family loves:
I hope you enjoy your day as much! Besides, Jenny Craig just might understand this recipe!
Roger Freberg
UPDATE: click to listen to Adam Kissel’s complete Audio of his presentation at Cal Poly
The Foundation for Individual Rights in Education has a 7 year history in working with Cal Poly starting with the now famous Steve Hinkle case. Steve Hinkle beat Cal Poly in Federal Court and proved that even large institutions must follow the law.
Yesterday, Adam Kissel of F.I.R.E. met with three administrators, but to be honest, he actually ‘dropped’ by one who had an ‘open’ spot on their calendar. To me, it sounded like the administrators really didn’t get this ‘constitutional rights’ stuff and at a minimum, they seemed to disagree with all of it! wow…. sounds like more fun with Cal Poly down the road.
Here is a link to the Adam Kissel event and further link to F.I.R.E.’s complete history with Cal Poly… which — unfortunately — is not over.
Thanks to all who are working to change the Cal Poly culture, even if it turns out to be one federal lawsuit at a time.
Roger Freberg
My View: The University as ‘PARENT?’… We all expected that when the state determined adulthood began at 18 that this would open the door to students for self determination, greater responsibility and authority over themselves. However, many universities — and I believe Cal Poly to be one of them — act as though it is now their ‘parental’ role to step in to change and mold the values of incoming students to fit their grand socio-political view… using coercion and harsh discipline to ensure compliance. This is ethically troublesome and morally repugnant although is clearly part of the Cal Poly culture.
Years ago, a fellow faculty member once told me that ‘Cal Poly rewards compliance and not achievement’. I still wince a bit when I see sycophants rewarded and those of achievement ignored…. unfortunately, I believe this value still permeates the Cal Poly administrative culture from top to bottom.
It appears to me that Cal Poly’s most cherished goal of education is not achievement, but compliance.
Cal Poly San Luis Obispo has had an ignominious history of curtailing constitutionally protected free speech often — in my humble opinion — politically motivated. The Foundation for Individual Rights in Education (FIRE) picked up the challenge of putting Cal Poly back on course, but it is an on-going process.
READ here about the Cal Poly story.
Adam Kissel of FIRE will be speaking this week at Cal Poly, visiting classes, touring the university and hopefully working with administrators in a proactive manner. Hopefully, Cal Poly will meet with Adam as not all challenges need to be met in federal court.
Thanks for coming, Adam!
Roger Freberg
One of the greatest go-alongs with the best coffee is ‘Biscotti.’ Biscotti is a dry flavored cookie that was made to be dipped into coffee unleashing all of the previously hidden flavors! The challenge is finding a worthy recipe. The problem is that most of the Biscotti Recipes were fairly bland and not comparable with good commercial products. I decided to look into why there is difference.
First of all, the best commercial recipes include: butter, baking soda and baking powder. I suspect a little extra cornstarch is also added ( as you know cornstarch is already an ingredient in baking powder). In most of ‘home’ biscotti recipes, the batter is far too sticky to be manageable even on greased wax paper and this calls for a bit more flour and sugar for control. Lastly, diced macadamia nuts, nut flavorings ( I choose almond) and a good helping of vanilla makes it perfect!
So, at only 115 calories… this Biscotti works for my diet! Now, if you choose to dip it into white chocolate… that adds a little. Here’s the nutritional data:
Basic ingredients:
3 cups bread flour
1/2 cup potato flour
2 cups powdered sugar
3 eggs
1/3 cup butter
1/2 cups macadamia nuts whole and pieces ( then chop)
1/2 teaspoons baking soda
3 teaspoon baking powder
1 teaspoon cornstarch
1/2 teaspoon almond extract*
1 tablespoon vanilla extract*
* or replace with 2 scraped Vanilla Beans
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Process
1) use two bowls:
Bowl A — all dry ingredients and diced nuts
Bowl B — all wet ingredients, including parified butter plus powdered sugar
2) Add the dry ingredients to the liquid slowly and stir with a wooden spoon.
3) Place 1/2 the batter on buttered wax paper and spread out to 12 inches in length and about 1/2 inch thick and do the same with the other 1/2
4) place in preheated over 350 degrees for about 30 minutes then allow to cool
5) slice 3/4 to one inch sections… each section should provide 13 -14 pieces for a total of around 27
6) rebake for 7 -9 minutes with one cut side face down
7) flip the biscotti and toast the opposite side for another 7-9 minutes
8) OPTIONAL: dip the flat side of the biscotti into melted white chocolate an place down on wax paper to cool.
sound yummy enough?
NOTE: a fun change in spices is to use 1/4 teaspoon of my egg nog spice mix
Roger
Do you know what I love about many professional recipe makers, chefs and test kitchen cooks? In truth, I have a great deal of respect for many… but few tell their ‘secrets.’ My grandmother was far more blunt, she would often say,” when it comes to disclosing our recipes, we all lie!” Anyone who has tried to make a good meringue by following a cookbook recipe knows exactly what we mean!
When so many recipes try to discourage you from making your own ladyfingers, I should have known that something foul was afoot!
Obviously, I had to play around with all the of the self described ‘classic’ recipes to find something that would be acceptable. In addition, I planned to use these in my own Tiramisu so I wanted something nicer than store bought. The basic physical techniques for making ladyfingers are all very similar regardless of the recipe; however, it is the proportions and the fact that the recipes are incomplete that is so interesting.
Tomorrow we’ll discuss Tiramisu.
Bon appetite
Roger