Dyeing (ha!) to try this!
The world’s largest stop motion animation:
And, the world’s smallest stop motion animation:
I’ve found a site that features videos from the ever amazing, always chic Ines de la Fressange. I’ve been glued to them for
hours a while as Ines shows us all her favorite spots and treats in Paris.
C’est tellement génial! Aimez-la!
I’m sure you’ve heard about the 21st century update of Jane Austin’s Pride and Prejudice called The Lizzie Bennet Diaries Today was the last episode of the web-series and I just have to say, as an Internet fan and especially as a die-hard Janeite, its brilliant!
I must admit I’m feeling a little bereft without my twice weekly (sometimes thrice weekly once Lydia’s vids popped up) dose of Bennet drama.
Well, I guess there’s nothing left to do but go back and watch them all AGAIN!
You. Guys! This is the most charming thing I’ve seen in a long time!
The Paperman by Disney Directed by John Kahrs, uses a mix of traditional and CG animation techniques.
Something of an internationally miss-matched name, I know. My guess is that both Italians and Asians would be alarmed, but It turned out really well! It made the hour and some struggle to clean what turned out to be completely unprocessed squid very worth it! I’ll offer the how to at the end of the recipe so as not to put you off your appetite.
1 lb. defrosted & cleaned Squid (rings and tentacles)
2 cups shredded Chinese (Napa) Cabbage
1 Carrot (thinly sliced)
1 cup Snow Peas (julienne)
1 can Baby Corn (drained)
Roughly chopped Cilantro to garnish
Heat a large saute pan or a wok over high heat and add a couple of tablespoons of canola oil. Once your oil is just starting to smoke toss in the squid and toss around till it starts to curl up and turn opaque.
Turn the heat down to medium heat.
Add the veggies and toss to combine with the squid. Add about 2 tablespoons of the Sesame Ginger Dressing and toss with the meat and veggies. Cover the pan for two minutes to allow the veggies to cook a little more.
Serve immediately over jasmine rice with another splash of the dressing over the top.
Ginger Sesame Dressing
1/4 cup Red Wine Vinegar
1/8 cup Toasted Sesame Oil
1/4 Canola Oil
1 teaspoon Sesame Seeds
1 tablespoon Brown Sugar
2 teaspoons Lime Juice
Dash of Fish Sauce
Combine all ingredients in a tightly sealed jar, then shake well to mix.
Cleaning squid how to:
Imagine my surprise when I defrosted my squid, opened the box to find completely unprocessed squid. Well crap!
As one does in this situation I called up Alton Brown’s Good Eats episode “Squid Pro Quo.”
That helped enormously, however, it didn’t cover how to skin or gut the wee beasties.
Follow AB’s instructions of how the de-head and cut the tentacles off. From there, for the remaining innards squeeze the tube of the body like a toothpaste tube (warning this is pretty gooey and inky)
Next gently detach the “backbone” from the skin inside the tube and pull carefully out. You’ll have to go fishing for it up there if you break it, but mostly they came out in one piece.
To skin them, hold the tubes onto the board and scrape the skin off with the back of your knife moving from the small end to the large. It comes off very easily.
Now cut your tubes into thick rings and give the squid meat a nice long wash in cold water. Pat or run it through a salad spinner to dry and store wrapped in paper towels and sealed tightly in Tupperware, or some such.
Browsing through some collected recipes last week, I ran across a favorite for a carrot and cilantro salad that I’ve served with my version of Chicken Tikka Masala. It occurred to me that the salad would make excellent spring roll filling. I hadn’t yet attempted spring rolls so I turned, as I usually do, to the internet for tutorial. Happily, I immediately happened upon this video of Rachel of Elephantine making spring rolls.
I’ve followed her technique of stretching the rice paper wrapper over a salad plate for filling and rolling. Also, I learned that if you keep your finger tips wet it’s easier to manipulate the soggy yet delicate rice paper. First though, you’ll need to make the carrot salad…
Carrot & Cilantro Salad
5 Carrots (peeled and grated)
1/2 cup Fresh Cilantro Leaves
5 rice Spring Roll Wrappers
Simply grate the carrots with your food processor or on a box grater and toss with the cilantro leaves.
Lime & Cilantro Dressing
1 tablespoon finely chopped Fresh Cilantro
2 tablespoons Lime Juice
1 tablespoon Rice Wine Vinegar
3 tablespoons Olive Oil
2 teaspoons Sugar
1 teaspoon Lime Zest
1/2 teaspoon Sesame Oil
Salt & Pepper
Whisk all ingredients together and then toss with the carrot and cilantro mixture.
To assemble the spring rolls first gather a large pie plate or baking dish and fill it with warm water.
(I first tried it with hot water and burn my fingers)
Slide the rice paper into the warm water and allow it to soften for about 30 seconds or so. Take it gently out of the water and stretch it over a salad plate, dab off any excess water with a paper towel.
Place about 2 tablespoons of the carrot salad on the lower part of the rice paper and roll gently but tightly. About half way up, fold in the sides and continue wrapping until you reach the end.
Cut your spring roll in half and serve on a chilled plate.
The picture shows that I served them with peanut sauce but my guinea pigs thought that a light plum sauce or more Lime Cilantro dressing might be better.
It’s freaking cold out! Brrr! So lets stay in our robes and jammies, pour a nice mug of something hot and watch videos on the internet!
This looks so fun! Would be awesome to have at a party.
Sorry that sound you heard was my jaw hitting the floor. That was incredible!
I love the internet!
Sculpture artist Daniel Wurtzel uses a shimmering piece of fabric and air currents to create this magical, mesmerizing sculpture of motion and air.