Pumpkin Rice Pudding
2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped
Preheat the oven to 375F.
Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
"Talk Dirty to Me" covered by Postmodern Jukebox
This week, we decided to find out how Jason Derulo’s “Talk Dirty” would sound if it was written as a traditional klezmer tune. Robyn even painstakingly translated the rap by 2 Chainz into Yiddish (file that one under: Things You Can Only See on the Internet).
I’m really over the “Let’s Make Black Music Better by Having a Hipster Band Cover It” trend.
I wouldn’t really categorize Klesmer as hipster or that this version is better in any way.
I concede that hipster is not a great word choice. How about “quirky”?
Quirky definitely fits. Especially if you didn’t grow up with Klesmer.
And I forgot before I got all defensive, that yeah, trends get extremely annoying. Especially when they lean on the appropriation side of things. I’d say the one upside with this type, is often someone has never heard either version and then goes to listen both and yay new to you music.
This white couple from Australia had twins via surrogacy (in Thailand) and, upon finding out that one of them had Down Syndrome and a myriad of health problems, abandoned him there. They travelled back home with only the other twin and haven’t even fully paid the surrogate, who was left to take care of the baby.
White people have no fucking souls, truly.
this is such fucking evil shit, truly.
Link above is broken. Try this.
- Mod D.
Yelling. Expletives. Disgust. How does such a selfish, not to mention cheap(most surrogates make thousands more), utter armpit of an asshole person even exists?!
I’ve been so friggin busy all day shooting my short film that I didn’t even get a chance to post this video on Tumblr yet. It’s pretty much everywhere else at this point, but what the hey. I’ll post it here, too, in case some of you tumblrers haven’t seen it yet.
Now my face is wet.
Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.