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SolarGarlic

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Posts posted by SolarGarlic

  3. Top notch banjo players?

    in Soundboard

    Posted

    Jayme Stone is one of if not the best player in Canada. He uses some looping etc. but not to excess. He used to/still plays(?) with Tricycle, he's also taken lessons with Bela.

    Totally second that opinion. Saw him last year playing with Mansa Sissoko and it was a real treat. Well traveled, well spoken and plays VERY well.

    Nice call on that one....

  9. Alpine Valley..

    in Soundboard

    Posted

    I used to have friends of friends that had a farm in the area...they used to rent out space to people they knew....I'll see if they're still doing it..It was super close and not the usual pharm scene, more private.

  11. Kites?

    in Soundboard

    Posted

    In high school we used to get into the right state of mind and go fly kites. One windy day I let ALL the string out on my kite...the knot on the end of the string came untied and managed to wrap itself around my finger! Fuck did that ever wig me out! Windy as all hell, couldn't get the string off and my finger was turning the craziest shades of purple that flesh is likely not supposed to.

    I'd do it again for sure.

  12. Kale and Beets

    in Mmmmm

    Posted

    From the famous Vij's restaurant in Vancouver:

    Vij's Curried Chicken Liver Pate

    This was one of our most popular appetizers at Vij's, and is included in our cookbook. I don't recommend that you try this recipe after a long day at work. Wait until the weekend and open a bottle of Riesling to go with it.

    The kale smoothens out flavours of the livers and the Indian spices. Although you can't taste it, you must add it. One bunch of kale normally has seven to eight stalks. Take about three large stalks and tear off the kale leaves. It doesn't matter if you're slightly off.

    Asafetida and garam masala add a depth of flavour. If you have neither, you can skip the asafetida and use ground cumin in place of the garam masala.

    1/2 cup canola oil

    1/2 teaspoon asafetida

    1 medium to large red onion, finely chopped

    1 teaspoon garam masala or ground cumin

    1/2 teaspoon ground fenugreek seeds

    1/2 teaspoon ground red cayenne pepper

    1/4 teaspoon turmeric

    1 teaspoon salt

    1 cup pureed tomatoes (two large)

    1 lb chicken livers, washed

    1 1/2 ounces kale leaves, washed and finely chopped

    3 tablespoons dry white wine

    1 box sturdy crackers for serving

    Heat oil in a medium pot on high heat for 1 minute. Add asafetida and cook for 10 seconds. Add onions, reduce the heat to medium and saute for 5 to 8 minutes, or until golden brown. Add garam masala, fenugreek, cayenne, turmeric and salt. Stir well and add tomatoes. Saute for another 8 to 10 minutes, until the oil glistens on top.

    Stir in chicken livers and kale leaves, and cook for 8 to 10 minutes, stirring regularly but gently. Once chicken livers harden a bit and stop bleeding during the cooking process, they are cooked. Remove from the stove and cool for 45 minutes.

    In a food processor, combine the chicken liver mixture and the white wine. Puree until smooth. Transfer to a stainless steel or glass bowl, cover and refrigerate for at least 1 hour.

    Serve with crackers.

  14. BEER!!

    in Mmmmm

    Posted

    We spent New Years in Portland, OR and I can honestly say that over the course of 4 days we sampled 60+ beers. That city is unreal! As well, and I say this with total respect, even the local gals were more beer knowledgeable than most of the people I've met in life.

    The only negative we could find about Portland was that it was in America!

    BEERSbeersBEERSbeersBEERSbeers

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