Cooking Points
Since the school year started, I’ve been cooking more than I ever have before. I do all right, and sure as shit love to chop anything. I had a few discussion points on my mind recently:
- I know what shortening is, but how can I use it? There is some extra shortening around the kitchen, and I’m looking to put it to use, possibly in bulk. Baking?
- I have about a cup of hyper-flavored oil. It housed roasted red peppers I made 2 months ago. It still has the garlic cloves floating around too. What would be a great thing to do with this oil?
- How exactly do you, personally, caramelize onions. Mainly, do you add a little sugar? Or just let the natural onion sugar do its thing?
- What are some of your favorite winter dishes to cook?
Shell Gas/Oil are business people.
And, as such, maybe they’ll give a fuck about renewable energy when I stop giving them my money.
No Ice at the North Pole this Summer
That’s what we’re on track for. Total meltdown, in the truest sense of the phrase. THe scariest thing is how the oil and gas companies will leverage this new horrifying piece of climate terror to reap new fossil fuel profits.
Wishing for $6 gas
I pose a few questions for discussion: How high do gas prices get before there’s a massive sell-off of SUVs and large cars? Will the American roads look more like European roads (lots and lots of compact cars, a few sedans, rarely anything larger) within our lifetimes? Will you be able to adjust to eating more seasonal foods (e.g., not getting tomatoes year-round)? If the answers are “something soon like $6 a gallon,” “yes,” and “sure,” respectively, is the rising cost in gasoline a good thing?