Lifestyle "1983 Redux Zeitgeist Surf School"

[Pamcake1]

1987

 

[Pamcake1]

"Let’s be honest — aging is hilarious and cruel at the same time, and we’re all going through it, so let’s not act like we not. So everybody that’s dissing me, saying, “You’re just using ageism in rap” — all these people be cutting their hair off or dyeing their beards. You’re trying to be young!
But for me, I’m always just interested in the youth, man, when it comes to artwork. I’ll go to watch young people’s recitals at music schools, because I want to see what they’re doing. And it’s not that I’m uninterested in what an older person can do. It’s just that there’s a certain window of freshness that I’m trying to see. It’s always the youth that has the flashlights and the compasses of where it’s going to go. Always. I think it’s nature’s way of keeping things even." Andre 3000

After This Interview, André 3000 Performed in Our Newsroom

The rapper-turned-flutist improvised in the middle of The Times’s office following a wide-ranging conversation on Popcast.

www.nytimes.com

 

[Pamcake1]

1988
Australian albums released:

 

[moginie]

I sat down to have breakfast and for something different, flicked World Movies on. By chance there was a delightful French film Little Nicholas' Treasure, based on the characters created by Sempé and Goscinny.

I have a very old, battered copy of Young Nicholas. I loved it as a kid and it's prompted me to read it again.

Have a safe and prosperous 2025, folks.

 

[Pamcake1]

 

[Pamcake1]

I sat down to have breakfast and for something different, flicked World Movies on. By chance there was a delightful French film Little Nicholas' Treasure, based on the characters created by Sempé and Goscinny.

I have a very old, battered copy of Young Nicholas. I loved it as a kid and it's prompted me to read it again.

Have a safe and prosperous 2025, folks.

Wishing you and yours and the chooks, a prosperous and peaceful 2025 ahead moginie .
Same to 3KZ is Football and family.

Yesterday sitting on the verandah I started counting how many different sorts of beasties I'd see so far here and around the block;
Irridecent blue native bee
honeyeaters
willy wagtails - Blue wrens
partelotes
native bee swarm
paper wasps
dragon fly
christmas beetle
mosquitoes
solider beetles
ants
bull ants
spiders
ladybirds
wattle birds
rosellas
corellas
eastern grey kangaroos
alpacas
horses
skinks
rabbits

Happy New Year!

 

[Pamcake1]

1987 (whoops forgot...)


Happy New Year Reduxers!

 

[Pamcake1]

 

[Pamcake1]

Love this article:

This Four-Ingredient Recipe, Passed Down for Generations, Will Change the Game

Turn cabbage into something intensely craveable.

www.nytimes.com

Yamitsuki (Addictive Cabbage)​

Recipe from Aiko Cascio​

Adapted by Ligaya Mishan​

Published Dec. 23, 2024

Total Time25 minutesPrep Time5 minutesCook Time10 minutes, plus 10 minutes' resting
Rating4(190)NotesRead 68 community notes
In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt. So few ingredients, so little time required, and you can’t stop eating it. Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods. Aiko Cascio, an instructor for the New York-based League of Kitchens cooking school, prefers tearing the leaves by hand rather than using a knife because the rougher edges absorb more of the sesame oil. This recipe, from “The League of Kitchens Cookbook” (Harvest, 2024) by Lisa Kyung Gross, Rachel Wharton and the women of the League of Kitchens cooking school, calls for flathead cabbage, also known as Taiwanese cabbage, which is soft and tender, with space between the ribs. If you can find only green, Ms. Cascio advises cutting it into smaller pieces and letting it rest a little longer in salt, for greater pliancy. —Ligaya Mishan

• Ingredients

Yield:4 to 6 servings

• 1pound Taiwanese flathead cabbage or Napa cabbage (about ½ cabbage), see Tip
• Kosher salt (such as Diamond Crystal) and pepper
• 2medium garlic cloves
• 2tablespoons toasted sesame oil
• 1tablespoon untoasted sesame seeds

Add ingredients to Grocery List
Ingredient Substitution Guide
Nutritional Information

Preparation​

1. Step 1
   Prepare the cabbage: Peel away any damaged outer leaves from the cabbage. Trim any brown or oxidized bits, then halve the cabbage through its core and remove the solid white heart— you can usually do this just by cutting out a little triangle with the tip of a large knife.
2. Step 2
   Cut the leaves of the cabbage into rough 1¼-inch square pieces. If you spot any very thick pieces, like the parts of the leaves that were closer to the core, cut them not into squares but into thin slices about ¼-inch wide.
3. Step 3
   Wash and drain the cut pieces of the cabbage in a colander in the sink. (They do not need to be totally dry.) Put the cabbage pieces in a very large bowl and sprinkle them with 3 tablespoons salt, then crunch and scrunch the leaves with your hands, making sure they’re all separated, well mixed in with the salt, and beginning to soften. Let the salted cabbage sit for 10 minutes.
4. Step 4
   Make the dressing: While the cabbage sits, finely grate the garlic into a smooth paste into a small bowl (you should have about ½ tablespoon). Whisk the sesame oil, ⅛ teaspoon salt and ¼ teaspoon ground black pepper into the bowl with the garlic.
5. Step 5
   Check the cabbage: After 10 minutes, the cabbage should be slightly wilted and taste slightly salty. Test a leaf by rinsing it under running water and tasting it; it should taste like the leaf absorbed some salt. (If not, let it sit for 10 more minutes and then taste again.) Put the cabbage pieces in a colander or salad spinner, rinse off the salt under running water, then drain the cabbage as well as you can. (It won’t be bone dry, but it shouldn’t be sopping wet.) Let it sit until you are ready to dress the salad.
6. Step 6
   Dress the salad: When you’re ready to serve the dish, transfer the cabbage to a serving bowl, add the dressing and use two large spoons (or chopsticks) to toss until coated. Sprinkle the salad with the sesame seeds, again making sure everything is mixed together.
7. Step 7
   Serve the cabbage: You can either serve this family style in a large bowl on a table or you can give each diner a small bowl as part of a larger meal with rice. This is best eaten the day it’s made, as the garlic intensifies in the dressing over time.

Tip

• Taiwanese flathead cabbage, which has looser, softer leaves than other varieties, is available in Asian markets. If you can’t locate it, Napa cabbage is a good substitute.

​

Rebecca6 days ago
Yes, I frequently use this technique with regular cabbage, which is inexpensive and available year-round. Slice it more like coleslaw and massage the salt into it until the texture starts to soften and break down, so it’s not all hard and crunchy. It’s a little work, but it’s worth it!
Is this helpful? 151

Rajiv5 days ago
One thing that’s missing is the addition of shio kombu — salty seaweed pieces that are typically in this when served in izakayas in Japan. You can get a pack on Amazon or at a local Japanese grocery store. Absolutely essential.
Is this helpful? 145

Kat6 days ago
could you use regular cabbage?
Is this helpful? 121
Japanese expat5 days ago
In answering some questions about whether regular cabbage can be used, yes, it's doable, and yes, there are Japanese recipes similar to this one that call for regular ones. However, the Napa cabbage has a very different kind of texture and crunch compared to cabbage. Therefore, although you can make a perfectly tasty salad with regular cabbage using this recipe, that salad will be a different (but also authentic Japanese) dish from the original.

Japanese expat5 days ago
You can omit the garlic. If you want a bit of a kick, try sprinkling some Shichimi/Nanami (both the same thing despite what English media says) as it includes some citrus plus spices.
Is this helpful? 41

A friend came over from Tilden and gave me 3 zuccinis, a cabbage, 6 heads of fresh garlic (as apossed to normal garlic and a butter lettuce from her garden. I made zuccini and goats cheese fritters last night and now will try the above with the cabbage and fresh garlic. The readers hints give you more of an idea as to how to finese it.

 

[3KZ is Football]