Late Night Thoughts on William Herschel
Picture by atelier-ying
atelier ying, nyc
Currently being a little less significant for just 1 moment, this photo also shows my midnight risotto dinner.
and my notes on some still unreconciled inspirational thoughts on the design for developing a secret extension to Herschel’s present home —- a operate studio for Herschel to use to write his secret papers on his moon theories, which have been entirely wrong, which makes them all the more delicious to the escapist and voyeur.
Though Herschel must’ve felt his venture to have a a lot a lot more critical scientific basis, our modern-day view on all this can only be a distinct correlation to Marcel Duchamp’s Etant Donnes, which was also a secret, obsessive undertaking.
Each men had the benefit of an unfettered mind coupled with a decades-extended undertaking to be worked on with unfettered freedom. Results were not critical, the method was the important issue, a lot like my very own notes/drawings/designs.
Herschel is a man after my very own heart. On to my risotto recipe.
Like design and style tasks, when no one cares much about you, you have the freedom to function and cook something you want any way that you want. My recipe is all incorrect in the classical sense. It is almost certainly an amalgamation of factors but here it is anyway. It’s much more like a deserted-on-an-island risotto. All elements are intuitively adjusted on the spot, just like when using a vintage analogue camera:
A. Ying’s Risotto:
Cook every little thing in one particular pot.
Japanese pumpkin, corn, scallions, sweet sausage, courvoisier, olive oil, chestnuts, sage, meat stock from a mirepoix (or soffrito) of celery, onions, carrots, garlic.
In the middle of cooking add a modest sum of mozzarella, parsley, and the tiniest grating of nutmeg. Best it with Parmesan, lemon zest, truffle oil.
This is a salt–free recipe. I never use arborio rice, I use medium grain Chinese rice so that I can make this risotto in about 5-8 minutes.
lamb balls, finished!
Picture by telepathicparanoia
combine ground lamb with one particular grated onion, two cloves garlic, half cup bread crumbs, a handful of dollops plain yogurt, an egg, and some spices — cumin, coriander, paprika, and salt. allow chill for 15 minutes. brown in a medium sizzling pan, then flip the heat down and cook another ten minutes.
sauce: onions, garlic, spinach, spices. cook with the meatballs on reduced.
top with yogurt, serve with pita.
adapted from reen’s meatball cookbook!