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Reconciliation

What'd I do today? Well, I interviewed Bruce Ackerman on campaign-finance law, noted the many similarities between Barack Obama and Elena Kagan, and wondered how a politically involved individual could work in the White House and on the Hill without telling anyone what she really thought about matters.

Here's what I didn't get to:

1) Matt's mostly right about this; I was being flip. That said, there is a give-and-take in journalism where you develop a sort of friendship with your sources and you use that to push them to tell you more and they use that to push you on what you say. It's good for getting information and dangerously corrupting.

2) I'm amused to see John McCain's spokesperson complaining that people have been talking about how McCain has changed since he, well, changed.

3) Google and Verizon working on an iPad competitor?

4) Casey Mulligan needs to stop digging on this housing bubble thing.

Recipe of the day: Vegetarian French onion soup (hint: use miso).

Speaking of recipes, Annie Lowrey gave me a sous vide machine in celebration of the day of my birth. Anyone got tips, recipes or really anything to help me out?

By Ezra Klein  |  May 11, 2010; 6:29 PM ET
 
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Comments

Happy Birthday, then.

Posted by: adamiani | May 11, 2010 7:35 PM | Report abuse

I got a sous-vide about 3 months ago and have gone sous-vide mad. It's changed the way I cook...in a good way.

Did you get the Polyscience immersion circulator or the sous-vide magic? If polyscience, you got the recipe book written by Corey Lee (who recently left French Laundry). It's fabulous. Keller's Under Pressure cookbook is more food porn than practical guide, but it's still a great read. The best general reference is Douglas Baldwin's free online book. However it's mostly meat, and I know you're nearly-veg.

The sous-vide makes amazing veg, especially hard/root veg. Here's just one recipe: Peel and wedge a bunch of turnips. Bag with 2T butter, 1t sugar, and 1/2t salt. Cook at 185F for 80 mins. when done, saute 1 shallot in additional 1T butter. Add 1/2 cup chopped prunes or raisins. Add turnips with juices and stir until liquid is reduced to a glaze. Serve over wilted greens.

I have lots of other ideas but don't want to clog the comments. You can contact me via FB and I'll be happy to share more. I've become a sous-vide evangelist and would be thrilled to help--fair returns for helping me understand the HCR bill.

Posted by: mkindc | May 11, 2010 7:47 PM | Report abuse

Ezra, Number 3 isn't new. See: http://blog.canonical.com/?p=294 and http://blog.canonical.com/?p=379

Posted by: wendellbell | May 11, 2010 7:55 PM | Report abuse

#3 is interesting. What if a "vertical" Internet develops, with each stack of hardware-software-networking-content providers adopting largely incompatible technologies, forcing consumers to select between them. It's like VHS vs. Beta all over again, this time with the daily news in the mix.

Who will Comcast/NBC pick as its primary hardware/software partner and who will Verizon/Google pick as its primary news and entertainment content partner? I'm curious to see how this will play out.

Posted by: rmgregory | May 11, 2010 8:29 PM | Report abuse


wow. I don't know who Casey Mulligan is but he might have rotten brain meat.

Posted by: ThomasEN | May 11, 2010 10:20 PM | Report abuse

You ought to be reading www.cookingissues.com anyway (the French Culinary Institute's technology blog - it is like a graduate level Cook's Illustrated), but they have done the first two parts of an overview of sous vide that you should check out. It is slanted towards professionals, but they they take into account that many geeky home cooks read the blog.

Part 1 is at http://bit.ly/9SFKod
and Part 2 is at http://bit.ly/9od8B1

Posted by: smith_chip | May 11, 2010 11:58 PM | Report abuse

The folks at What the Hell Does a Vegan Eat? use sous vide a lot. Here's one:

http://veganmenu.blogspot.com/2010/02/cauliflower-sous-vide-brown-basmati.html

It's one of the best cooking blogs, but the photos are crap. The ideas are great, though.

Posted by: KathyF | May 12, 2010 1:33 AM | Report abuse

Here's another one, with fennel:

http://veganmenu.blogspot.com/2009/03/tapas-sous-vide-fennel-patatas-bravas.html

They also use a smoker quite a bit, which is definitely a tool you need to invest in now that you're down with the sous vide.

Posted by: KathyF | May 12, 2010 1:35 AM | Report abuse

I second the recommendation for CookingIssues.com, they have some awesome articles there.

We also have several sous vide recipes on our website, as well as some general sous vide information:
http://www.cookingsousvide.com/info/sous-vide-recipes

I also really enjoy the recipes from Fifty Four Degrees, they aren't all sous vide but they do some nice stuff.
http://www.fiftyfourdegrees.com/

Hope those help.

Posted by: jasonlogsdon | May 12, 2010 10:39 AM | Report abuse

Visit http://www.youtube.com/polyscience for sous vide cooking video demonstrations

Posted by: cmpsc | May 12, 2010 12:20 PM | Report abuse

Happy birthday! I absolutely love sous vide cooking and have found the following site to be extremely helpful. Check out http://www.sousvidesupreme.com/cooking/sous-vide-recipes. There are tons of amazing sous vide recipes from Richard Blais, Douglas Baldwin, Sur La Table, etc. It's a great resource. Bon appetit!

Posted by: kristenahamilton | May 17, 2010 6:07 PM | Report abuse

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