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Beans & rice (and chicken with cilantro gremolata) on the fly

9-9-09-GremolataBeansRiceCRBy The Hack

The Hack, in his life of action and adventure, has discovered a few truths. One that might not be considered integral to planetary function, but nonetheless true, is this: If one is reasonably literate, one can read a recipe, assemble ingredients, and produce something edible. No culinary school, hours watching Food Network, or reading a fancy pants glossy food magazine required.

Beans & rice (and chicken with cilantro gremolata) on the fly

Melt pounds with hot hot kitchen heat!

By The Hack

BarbFigSince the Hack has moved full-time to professional typing, he’s noticed a few changes to his physical self. Namely, significant puffiness developed in his midsection. While he attempts to combat this with a fairly regular regimen at the gym, those efforts have failed to reduce the puffiness, but only contain its growth, and the battle for territory on the belt loop remains in stalemate. The Hack knows what he must do to turn the tide, however. But it’s difficult with the company he keeps, world-class consumers, all of them.

But they, by and large, keep their reasonably svelte figures because of their professions, which require physical activity beyond moving digits across a keyboard.

The Hack got a taste of his former upright life yesterday afternoon in the kitchen at the Barbary Fig in St. Paul. The Twin Cities, for you international readers, is stepping into summer with a heat wave normally reserved for August. Temperatures and humidity hit 95 (degrees Fahrenheit and percent, respectively). Inside, in a hot working kitchen, those numbers went up considerably. Those numbers never used to bother the Hack in his prior life mucking around in pounding heat. The body adapts.

Melt pounds with hot hot kitchen heat!

Grilled asparagus, lamb burgers

OLYMPUS DIGITAL CAMERABy The Hack

Is there a better way to cook asparagus than on the grill? I think not. See that stuff there next to that lamb burger? Grilled asparagus. With some leftover lime butter. And it’s stupid easy. Take your asparagus, commingled with some olive oil, and place on hot grill. Close cover for a minute. Open cover, and look. Maybe turn it, to see if they’re showing signs of grillness. Don’t wander off! It don’t take long! Few minutes, tops. Look and see when the “skin” of them suckas is starting to blister a bit, and you can see the liquid just underneath that said “skin” movin’ around. You’ll know what I’m talkin’ about when you see it. Move ‘em around so they’re grilled all around, but, obviously, not charred. They might be kinda limp, depending on their thickness, but still snappy in the mouth. Done.

Grilled asparagus, lamb burgers

Sadly, it’s THAT Wildwood that closed.

By The Hack

It’s not often that the Hack gets a little damp around the eyes, but he certainly did today when he realized that the Wildwood Pizza he heard had closed in Willernie, Minn., a short time ago was in fact his beloved Wildwood Bowl & Lounge. He always thought it was in Mahtomedi, the community just a touch to the east on Stillwater Road, so it didn’t register. Obviously, it’s been a while since the Hack has ventured out there; at least a year.

Sadly, it’s THAT Wildwood that closed.

Barking dogs.

By The Hack Amsterdam is not for sissies. Not that it’s a rough-and-tumble town, but the Hack found that, while he keeps himself in functional shape by American standards, those standards fall insanely short in… Barking dogs.