Chili or not Chili?

Chili or not Chili?

Chili or not chili?

Well, it might be disappointing to you but I will not enter the polemic of what is a “real” chili and what is not. Beans? no beans? If you are a purist just reading now!
This *chili* has beans, Korean black/purple beans. My Korean daughter-in-law’s mother send a shipment of this year’s crop. Called
Suh Ree Pae (서리패), these purple/black beans –with purple flesh- were harvested at a family farm. I was presented with a couple of pounds and I am very thankful to my Korean family. Their chestnut flavor and their buttery texture is exquisite. My daughter-in-law mixes them often with rice. I had no more rice in the house (don’t let the in-laws know that) but a pound of ground beef that needed to be cooked, so I decided to make a bean stew, sometimes called a *chili*. It turned out to be one of the best chilis I had –besides Pierre Joris‘ venison chili.

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Suh Ree Pae 서리패

This recipe is very simple & quick. Leftovers can be brought to work for lunch or can be frozen.One thing though, I like to reheat my beans in a double boiler. The microwave dry them up, I don’t like microwaves oven anyway and at this point I don’t even have one.

Recipe
(for 2 with leftovers)
1 lb Korean black beans(available at Korean Markets, but you can substitute for any kind of black beans)
1 large onion,
diced
2 diced carrots
1 lb grass fed ground beef
3 cloves of crushed garlic
1 or 2 tablespoons of Korean chili flakes (any chili powder can be used, I just wanted to stay in the Korean mode)
Salt to taste
Scallions for garnish

Soak your beans overnight. Cook them al dente and reserve.Coat a skillet with olive oil or duck fat under medium heat ( I still have some duck fat leftover from the Lovy Ducky ) .
Sauté the onions and the carrots. Add the ground beef and sauté thoroughly until the meat has rendered its moisture. Add the chili flakes, salt, beans and mix well.
Add a little water, but remember: your beans are almost cooked so they will not absorb much water. I put just enough to loosen up the ingredients, until the consistency is that of a very thick soup.
Simmer over low flame for 1 hours.
Serve with rice or homemade tortilla chips. That’s what I did; I fried the dough of the tortilla in peanut oil.


“Whisk! Don’t Churn!”

“Whisk! Don’t Churn!”

whiskcoverweb


I am very excited to announce the release of “Whisk! Don’t Churn!” my new cd with Michael Bisio. Correct me if I am wrong but I think this is the first recording that feature a duo for Crème Chantilly (whipped cream) and Double bass!
Our first CD concert release is this coming Thursday at Justin’s on Lark in Albany NY, where it was recorded live on November 20th 2008. We will perform material from the CD but also some new pieces. For more info on the CD click here. There will also be a New York City release at the Bowery Poetry Club Saturday May 16th 6PM.

nppainting

Drawing by NP from a series inspired by Henri Michaux. A poem by Henri Michaux is included in the CD.


Sprinkelée

Sprinkelée

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Sun spikes water
sharp reflections
froides étincelles
pas d’artifices
feux froids
élément ondulant
ocean body
corps océan
fée mer
effets de mère
elle la mer
lui l’océan
ne font pas d’enfants
dense liquide
son clapotis
mouillé
et sel invisible
plus près
sprinkelée
pierres nappées

NP- Coney Island-2/2009

La Pwofitasyon: End Profitation

La Pwofitasyon: End Profitation

After 3 weeks of intense struggle in Guadeloupe —one of the French overseas “departments” in the Caribbean—during which one activist was shot dead and several others wounded, the LKP (Liyannaj Kont’ Pwofitasyon, or Collective Against Outrageous Exploitation) seems to have gotten the upper hand in their hard-fought battle. The  most talked about point was the demand for an immediate 200 euros salary raise, but the complete list had 120 demands. Among them one complaint that can be levelled across the board at the French Parisian centralized regime concerns the need for essential consideration of  Guadeloupe’s culture and language in the media. In fact, all regional cultures in France suffer from this neglect: my fellows Occitan activists  know this all too well.
Anyhow, our sisters and brothers in Guadeloupe (and let’s not forget  the people of Martinique, Reunion and Guyana  who are also fighting to end profitation) have been a serious inspiration.
In only a few weeks the people of Guadeloupe have managed to rally over 40 organizations, from various “greens” to several Trade Unions, to consumer rights activists & many others (including even a few right wingers!) under the LKP umbrella. Their leader is Elie Domota (on the video above it is him speaking in his native tongue). He is clearly serving the  common cause of the moment here, but he doesn’t hide his personal independantist leanings. I heard him give a very good interview on the radical French radio show Las-Bas Si J’y Suis. If you are francophone I highly recommend this truly radical radio show (also available on France Inter, you can download it as a podcast ) . The French government has good reasons to be freaked out, the atmosphere in metropolitan France is already pretty volatile as little president Sarkozy has only around 35% approval.
In solidarity, nine intellectuals from the region (Ernest Breleur, Patrick Chamoiseau, Serge Domi, Gérard Delver, Edouard Glissant, Guillaume Pigeard de Gurbert, Olivier Portecop, Olivier Pulvar, Jean-Claude William) published a manifesto entitled Manifeste pour les “produits” de haute nécessité”. This refreshing manifesto calls for human emancipation more than for revolution, and its concerns are sustainable change through responsibility and a desire  to make a poetics prevail over the prosaic. It is a true 21st century manifesto
and opens with a quote by Gilles Deleuze and another by  Aimé Cesaire from a letter he wrote to Maurice Thorez. I haven’t yet found an English translation — if you know of one, please let me know. This text should be taught in schools.
The struggle and the suffering of the people of this region kept under yoke one way or another, has been intense for centuries (none of this is talked about in French high schools!). I immensely enjoyed getting more familiar with their beautiful language and especially with the word : PWOFITASYON, PROFITATION.
YEAH! INDEED LET’S END PROFITATION EVERYWHERE!

Encore about crêpes.

Encore about crêpes.

Speaking of crêpes I wanted to let you know about:


please excuse the low resolution video of the opening of the live show:

The Crêpe, the Theorist, the Chef and the Volunteer
An audience participation staged multimedia performance
by
Belle Gironda & Nicole Peyrafitte (moi!)

Probably the first performance ever addressing the live practice of literary theory & cooking. The show was premiered at Brown University for the conference DAC 2001.
Visit the website for description and more; it is really worth a detour -from the french expression : vaut le détour !)

Belle Gironda and I are now taking bookings for 2010. This is a very cost efficient performance as we also feed the audience…well that depends on how good the volunteers are!

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