Category: photo

Thai House and the Symphony

You’d think with my job I’d have access to all kinds of cool free tickets. Not so much. But occasionally something comes along. This Saturday I had tickets for Cirque de la Symphony with the Atlanta Symphony Orchestra at Verizon Wireless Amphitheatre. Since we had to travel way up to Alpharetta, a stop at Thai House for dinner was in order.

The sizzling rice soup, every time.

They have two sorts of fake meats: a chickeny one called su gai and a fishy one called su yi. I like the su yi and it’s different than the fake meats anyone else uses so I usually get that. Here it is in green curry form.

And on a bed of rice.

The symphony was okay but the sound wasn’t that great at the amphitheatre. I’d like to see them again at Symphony Hall. The acrobats were amazing, especially the final act. The things they did just were not possible.

Summer Spaghetti with Corn and Tomatoes

The year I went vegetarian, 1996, I received Vegetarian Cooking For Everyone as a Christmas gift from one of my co-workers. And I’ve been using it regularly ever since. Again, not a vegan cookbook but there is plenty in here for vegans. I come back to this recipe just about every summer when corn and tomatoes are at their peak. I’ve used corn pasta in the past, but this time I used whole wheat spaghetti. The recipe calls for a little cheese which I just ignored although I did sprinkle some fake parmesan on top.

Oh, and there at the top, corn muffins with that coconut Earth Balance. Need more delivery systems for that spread.

One last time

Last week Matt and I went out for Indian food. He wanted meat so we tried Madras Woodlands even though the good chef is no longer there. His meat was terrible and not spicy even though he ordered it that way. My veg food was okay, but nothing spectacular. There are definitely other places around town doing it better. My main complaint about the samosa was the lack of complexity of the filling. The dosa wrapper was really good. But the potato filling was oily and a bit bland. The main flavor of it was the onions. I’m glad I opted for the Mysore Masala Dosa because the extra spice was needed.

However, this Evil Twin Ryan & the Beaster Bunny, along with the Stillwater Artisinal Ales Debutante and Victory Prima Pils that followed at the Midway were mighty tasty. Hanging out, drinking good beer, watching a down pour from a covered patio … most excellent.

West Indian Rundown

Some cookbooks are pretty straight forward and just give you the recipes with minimal commentary. And then some almost read like a memoir. Passionate Vegetarian is the latter. The whole book, 1000+ pages, is sprinkled with stories about food and the author’s life. It’s also a “joy of cooking” type of book where sections like “great grains” show you different things to do with quinoa, kamut, etc. I like these sorts of cookbooks for when you run across something a little unusual and want ideas on how to use it. While the book isn’t vegan, there are plenty of vegan or veganizable recipes. And the recipes are interesting, not the same old thing.

This past week, I pulled out this book and decided to make West Indian Rundown. Instead of using seitan, I substituted beef style TVP. I didn’t even bother to rehydrate it, just chucked it in the stew. We just ate it over brown rice. It made a ton and I ended up eating it all week for lunch. It was as good as I’ve had at a Caribbean restaurant, but it doesn’t photograph that well.

Deep dish pizza

Oh man. Click away if you’d rather not invest in fat pants. I always thought deep dish pizza might be difficult to make. The good, or bad, news is that it’s really easy to make.

King Arthur Flour puts out awesome recipes. They are rarely vegan, but veganize very well. I used this one for the pizza, substituting Daiya for the cheese, Earth Balance for the butter, vegan parmesan and Gutenfleischer’s pepperoni for the meat. And I added red pepper flakes to the tomatoes because pizza sauce should have some kick, damn it!

Now, don’t be afraid of yeast. If you’re having trouble with it, remember that it is temperature sensitive. Sadly, recipes like this one tell you to use lukewarm water, but many people don’t know exactly what that means. And it can affect your results. Here’s a handy chart of important temperatures related to yeast. Instant yeast wants to be mixed with 120°F water. It’s a good idea to check this with a thermometer since the yeast won’t act right if the water is too hot or too cold. But once you take care of that, the rest should work beautifully. Also remember that instant and active dry yeast are not interchangeable without some fiddling.

Another frustration when dealing with yeast is how much should it rise? Sometimes recipes give you an amount of time for the dough to rise and sometimes they tell you how much it should rise (double.) It’s best if they tell you both because the conditions in your kitchen are not going to be the same as the recipe writer. Maybe it’ll take 90 minutes for your dough to double. Then wait 90 minutes. If you don’t have a graduated container, mark double on the container you do have with a piece of tape and then you’ll know when it’s done rather than guessing.

The crust came out really rich with all the fat in it. And it was nice and sturdy. You could even pick up a piece to eat it once you’d chopped off some of the point and gobbled it up.

Now, for some more pizza porn. I used a coarse corn meal and you can really see it in the crust:

It’s been a while since I’ve submitted something to YeastSpotting, so here goes it!