Tuesday, May 31, 2016

5 very different albums worth a straight-through listening

Driving back to Michigan from NJ means around 14 hours each way of generally straight, boring highways (Ohio, ugh).  That means lots of time to explore new music and rekindle love for old albums.  Some artists will have a hit or two, and then you check out the album, and it's disappointing and disjointed - some artists just do a better job than others at creating a cohesive, all-around solid album, oftentimes with songs merging into one another, or carrying themes throughout the album.  Here are 5 different albums that are worth a straight-through listening.

Freelance Whales - Weathervanes.  Shoutout to Brian H. for the recommendation years ago.  This was the debut album for Freelance Whales back in late 2009, and I think their best work.  It's lyric-driven indie pop, with plenty of unique instrumentation.  Laid back, beautiful.

My Chemical Romance - The Black Parade.  "Now come one, come all to this tragic affair!"  This is my favorite roadtrip album, hands-down.  Open the windows, crank the volume, and rock out!

John Mayer - Continuum.  John Mayer has put out a lot of poppy, fluffy music.  But Continuum is a masterpiece.  This is John Mayer having fun with his guitar, incorporating blues and soul more heavily than in the past, and shedding the image you've created of him.

Muse - Black Holes and Revelations.  I'm a die-hard Muse fan - I own every album (most of them on vinyl, while not yet owning a record player...), have seen them live 3 times, and yet still find myself going back 3 albums and 10 years to Black Holes and Revelations for my favorite album.  It's the right mix of songs all with their own merits, some enjoyable themes and political undertones (Bush era), and straight up rock and roll.  

Maroon 5 - Songs About Jane.  Classic Maroon 5 before they went super-pop.  Every song is singable, and not over-produced like so much of their current stuff.  The style and themes run through from song to song, with just enough variety to avoid monotony, but not too much to drive out the consistent feel.



Four Additions:
-Green Day - American Idiot is maybe the quintessential example of an album that plays-through well. They reference their own songs, they move into each other, and themes come back over and over again.
-Kanye West - My Beautiful Dark Twisted Fantasy
-Black Eyed Peas - The E.N.D.
-Red Hot Chili Peppers - Californication

Thursday, May 26, 2016

Soylent - try it for half off, and support a good cause!

At its most basic, Soylent is a meal replacement drink, but with hefty engineering and modern science behind it.  See the bottom of this post for info on how to try it for 50% off, and support the World Food Program USA.

From their website:

"Soylent™ was developed from a need for a simpler food source. Creator Robert Rhinehart and team developed Soylent after recognizing the disproportionate amount of time and money they spent creating nutritionally complete meals.

Soylent is a food product (classified as a food, not a supplement, by the FDA) designed for use as a staple meal by all adults. Each serving of Soylent provides maximum nutrition with minimum effort."

There are plenty of case studies online of people going weeks and even months on nothing but Soylent - I plan to do a week-long trial in June sometime, with five to six bottles per day, and nothing else consumed except water.  For now, I see Soylent being used for me as a quick breakfast when I need to rush into work, as a simple food source to carry with me during my many Summer roadtrips this year, and potentially as mid-race nutrition for a couple long races I have planned in the next months.

The flavor is bland - think watery soy-milk with a touch of rice - not bad, not good.  But it is easy to drink, and packs 400 calories plus a full fifth of your daily supply of vitamins and minerals per bottle - it is built to be nutritionally complete if you consume five bottles in a day.

Use the link below, and you'll get 50% off your first order.  Typically in these "try it" deals, the person giving you the link (in this case, me) also gets a discount or some freebies, but with Soylent, they are instead donating 4 meals to the World Food Program USA for every person who tries it by referral - that's pretty awesome!

Enjoy, and let me know what you think!

Sunday, May 22, 2016

Two Spectacular Music Videos

You may have seen these floating around the interwebs and social media; they've both had millions of views.  The choreography and strength on Slip is extraordinary, and the effects and skill on Wide Open are top notch.  Enjoy!

Phillip Chbeeb and Renee Kester, dancing to Elliot Moss - Slip

The Chemical Brothers (feat. Beck) - Wide Open (official music video)

Wednesday, May 11, 2016

Collard Greens - recipe

I love southern food.  I've been on a huge kick recently of cooking gumbo, collard greens, and cornbread, probably 10 times in as many months, and each time with various tweaks to experiment.  Here's the most-recent, and best yet, version of Collard Greens.

1C bacon grease (mmm bacon - read my post on bacon grease)
1C canola oil
1/2 medium onion, chopped
4 cloves  garlic, minced
1 large bunch collard, deveined, cut into roughly 1" strips, and rinsed.
48oz (3#) chicken stock
3C water
1C apple vinegar
1/4C Worcestershire Sauce
3Tbsp Sriracha or Frank's Red Hot (some people are maniacal about the proper/traditional hot sauce to use in southern cooking - I've used both, and probably prefer Frank's for this type of dish)
3Tbsp cajun seasoning
1Tbsp red pepper flakes
1Tbsp salt (add more later, to taste)
1Tbsp pepper

First off, a note: with any recipe I post here, most of the time I'm eyeballing amounts.  I like my southern food salty, spicy, and loaded with vinegar, so when I make this recipe, I typically go crazy with the Vinegar, Hot Sauce, and Seasonings.

Prep the onion, garlic, and collard.  In a large pot, over medium heat, add bacon grease and canola oil.  When hot, add onions, and simmer for 4 minutes.  Add garlic, and simmer for 1 minute.  Add Collard and saute until wilted, 3-5 minutes, stirring occasionally.  

Add the remaining ingredients and bring back to a boil.  Turn heat down to low, and let simmer for at least an hour, stirring only a few times throughout.  Test for taste (careful it's hot!), and add additional seasonings, hot sauce, or vinegar as desired.  Serve hot or cold (most people prefer hot, but I love eating these for breakfast on following days, next to a big scramble of eggs and veggies).


Cooking with Bacon Grease

Apologies to my parents and grandparents if you're embarrassed for your son/grandson as you read this, but somehow in my years of cooking I've only just now discovered the joy of cooking with bacon grease.  The frequency with which I cook bacon has gone up considerably with the discovery of first Wright's bacon (which I won in a trail race along with a skillet - best, prize, ever!) and then locally-sourced pasture-raised bacon (shout-out to my friend Jess who runs Green Duchess Farm in central NJ).  The taste of both are remarkably different than your standard store-bought bacon.  You can get Wrights at your grocery store, but it costs $8/lb, which turns most people off - believe me, it's worth it.  And if you're lucky enough to have a local farmer growing and slaughtering pigs, spend the extra money, support local, and your taste buds will love you.

Ok, back to bacon grease.  When cooking certain meats, or skimming fat off soups, I can remember watching my parents put the fat into an empty can, and then tossing it into the freezer.  I don't want to blame them for my next memory, because it could be contrived, but I remember that can of fat then being thrown out when frozen, since it keeps your trash bag from being a greasy hot mess.

I cook a lot of eggs in the morning, typically along with bacon, and I've started to cook the eggs in the bacon grease, first because it was easy, and subsequently because it tastes amazing!  If you're cooking bacon and eggs, and not cooking the eggs in the bacon grease, you're doing it wrong.

When making collard greens the other night, with no bacon handy, I remembered that can of frozen bacon grease sitting in the freezer.  I pried out about half the can (8oz), used it as a base along with an equal amount of canola oil, and two hours later had my best yet batch of collard greens (recipe here)!  While I had the can out, I used the other half of the frozen bacon grease to start the roux for my gumbo.  Two hours later and, you guessed it, my best yet batch of gumbo.

Don't be afraid of fats; do eat high-quality or locally-sourced meats (if you eat less meat overall, the cost balances out); and don't you dare waste that bacon grease!

Monday, May 9, 2016

Welcome to The Curious Optimist

I started www.HealthNotHellth.com because I wanted a place to put down and spread health-related ideas, experiments, and musings.  From the moment I began thinking on posts for HealthNotHellth, I realized that I also wanted a place to more casually play with my thoughts and share them with others - The Curious Optimist was born.

I hope to post on here more often than on HealthNotHellth, and some of it may be more rough or loosely edited.  Expect a variety of topics: movie / product / book recommendations; recipes; articles / podcasts I've been digging; observations from a quick-service restaurant owner's perspective; and anything else I think you might enjoy, or that I'd like to get out of my head.

Enjoy! - Nick