Not every place is totally free of the old East.
I mentioned Chemnitz as one of the dreariest
places I've ever seen (not counting real slums).
True, communist countries don't have a monopoly on drearyness.
Though this Eastern Bloc brand of dreary is pretty
distinctive.
Quite, and quite dreary.
People told me that going from West Germany into
East Germany was like going from a Technicolor
movie to black-and-white. and I thought that was
exaggeration until I actually saw the East. The
whole place seemed to be grayscale; certainly all
the manmade parts.
Not my first choice, but a lot of people make
allowances based on power and wealth.
A case of politics and strange bed fellows?
A case, I'd suspect, of short-term economic
self-interest taking precedence over all else.
Appears to be so.
Of course, the search for the almighty dollar
results in strange bedfellows at times.
That long, eh. So are you of the school that
says the team was named after the locals'
adeptness at dodging traffic or at dodging
trolley fares?
TBH, I have no thoughts one way or the other on it.
Having not the greatest opinion of Brooklyn, I do.
Probably the traffic?
Having not the greatest opinion of the Brooklynese,
I reserve judgment on that.
For me, I kind of like strawberry and am okay
with rhubarb, but together, not so much. Ice
cream, doubtful. Sorbet maybe.
I'd rather have the combo in jam, pie, tart, etc. Ice cream, no, not
really.
I'd rather have just strawberries.
Strawberry kanten
categories: New Yorker, Japanese, vegan, dessert
servings: 8
2 Tb agar-agar flakes
2 c water, room temperature
3/4 c sugar (any kind you like)
1 c sliced strawberries (or other fruit)
- more to tate, up to 2 c
Clean and slice the strawberries.
Add the agar-agar flakes to a small pan
containing 2 c water. Bring to a boil over
medium-high heat, stirring constantly to
keep the flakes from settling to the bottom.
Reduce the heat to a simmer and stir for
2 min. After the agar-agar has dissolved,
add the sugar and continue simmering until
the sugar has blended completely.
Remove the mixture from the heat and
transfer to a heat-proof container that
is easy to pour from.
Prepare 8 small molds (bowls, ramekins,
teacups, or other small containers with
nicely shaped bottoms) by wetting the
inside with water to prevent sticking.
Pour 1 Tb warm kanten mixture into each.
After it has begun to solidify (about
10 min), add some fruit. Try to avoid
letting the fruit touch the sides. Add
another 1 Tb kanten, then the rest of
the fruit. Top off with the remaining
kanten mixture.
Let the kanten cool at room temperature
until relatively firm, then chill in the
refrigerator until it sets (about 1 hr).
When serving, use a toothpick or sharp
skewer to separate the top rim of the
jelly from the mold, then turn out onto
a serving plate; it should pull away
cleanly once you get it started.
Ariel Nadelberg, Terrace Cafe, Brooklyn Botanic Gardens
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