Wikipedia edit

I barely feel qualified to act as an adult most days, let alone edit a Wikipedia entry, but I took a shot at it. After 20+ years in the business, if there's one 'technical' thing I know pretty well it's herbicides, so I tweaked the herbicide page and added an entry on pendimethalin. http://en.wikipedia.org/wiki/Herbicide#Major_herbicides_in_use_today

A bridge too far: live-blogging the Democratic rally and chili cook-off

It's now been several days since my live-blogging exercise at the Wake County Democratic Rally and Chili Cook-Off, and while I'm no General Bernard Montgomery (or even Cornelius Ryan), the analogy of a 'bridge too far' comes to mind.

Detachment is a given
Much like traditional reporting, it's difficult to become part of the moment when live-blogging it. Not only was I occupied with listening, and taking notes, I was also either typing in a post or thinking about the next one. Even for a natural multi-tasker like me, the 'processing power' required to do all this was such that I never felt engrossed in the rally itself.

The only exception to this was Jon Kuniholm's talk, where the power of his words and delivery overwhelmed all other distractions and compelled me to focus almost solely on him.

I wouldn't consider this detachment a problem or a disadvantage, but it did make me experience the event very differently than if I were not blogging. At the time, I felt I had missed a lot of content, but after reflection I see that I actually absorbed more than I would have as a mere spectator.

Accuracy can suffer
I learned very quickly that true live-blogging has its perils, especially when it comes to the cold, hard facts of the story. This event was fairly unstructured. The only speakers announced in advance were Jon Kuniholm and Jerry Meek, and there were no backgrounders (or even a program) provided. Thus, I found it challenging to catch people's names and titles, especially since there were so many speakers (12 in all) in less than two hours.

My work-around for this was to fact-check after the event and correct a few mistakes. I also at one point enlisted my son to jot down notes. Having an assistant when live-blogging would be a major advantage for anyone trying to cover an unstructured event.

Even a chili cook-off is not above politics
The chili cook-off unfolded far differently than I expected. In other events of this nature, I've simply plopped the slow cooker on the table, put up a sign, and left. At this event, however, the cooks were expected to stand by their product, dispensing it to judges and attendees, and answering questions. As a result, the chili entries were not anonymous. When the winning entries were announced, every one of them was from a candidate (or support group), even though such entries made up less than half of the total. Coincidence or conspiracy? Just sayin'. If only I had Sean Hannity on my speed-dial!

The multi-media element
My years in public relations and advertising have actually provided good training for live-blogging in one regard: photography (especially at events like this) is very familiar territory. While I was pressed for time due to the cook-off demands, I did find the opportunity to grab a few shots of the venue, the chili, and my 'blogging outpost' (a table near an outlet). I didn't have the necessary cable to download my pictures live, but with a little better planning next time, that would not be an obstacle. I was reminded just how difficult it is for one person to keep track of all the elements -- the computer, wireless card, camera, SD cards, notebook -- AND operate all of them. Another place where an assistant would be very useful.



The bottom line
Live-blogging is fun, in a mascohistic sort of way. In the future, I think I would not be so concerned about truly 'being live,' but I wanted the experience, and it was a good one. I felt 'deadline gut' (that tight ball of editor/boss/client-inspired bile and muscle contraction that is the best short-term motivator known to man) every couple of minutes, which is undoubtedly why I was exhausted after just a couple hours. The fact that I got up at 5 a.m. to make chili probably contributed as well. I will definitely live-blog again, but I won't try to live-blog and compete in a culinary competition at the same time. That's taking multi-tasking just a little too far.

Wi-Fi Map of Chapel Hill

Here's my handy map of Chapel Hill wi-fi.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

12:35
'Flip the ballot over.' There it is again -- they are really working hard for the nonpartisan candidates.

The event is wrapping up now, and it's been an interesting time. I've found it very challenging to listen and write at the same time, and to make the myriad on-the-fly edits and decisions. This has been made doubly tough by my entry in the chili cook-off, which was a distraction, albeit a fun one.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

12:30

Interesting to see the energy level here -- it's obvious that Democrats are feeling good about this year's election.

This event -- while casual -- is obviously well-organized and disciplined. The somewhat complicated ballot has been mentioned by every candidate. There are actually three parts to the ballot: the presidential election, the partisan offices, and the nonpartisan offices, primarily judges, are listed on the reverse of the ballot. With so many races on the ballot this year, and so many new voters, it will be interesting to see if there are issues with voter confusion this year.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

12:23

Harold Webb, county commissioner, has just pointed out that Wake County now has over 550,000 registered voters! This sounds really high to me, and a little stunning -- when I moved here in 1989, the entire population of the county was around 400,000. And I'm definitely voting early. With that many registered voters, and the high interest in the election this year, the lines will be nuts on the 4th.

12:15
The 'medium' category winner, from the Soil & Water Conservation District, deserved its placing. It's a classic chili, well-seasoned. Nothing creative about the recipe, but certainly well-executed.

In the 'spicy' category I entered, 'Satan's Breath,' from the Wake County Democratic Men's Club, took the prize. It's a nicely-done chili, heavy on the tomato, but well-balanced. Again, a more conventional recipe, executed well.

I sampled three or four others, which ranged from good to edible.

We're on to the lesser-known candidates now, including one for the Soil and Water Conservation Commissioner who apparently is hoping to leverage his chili win into an Election Day victory.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

12:06

Darn.

Didn't win. But getting a lot of compliments.

Time to go taste the winners, and see if I agree.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

11:55

Kuniholm still speaking. Not only are his words powerful, but there's an added aura of credibility from his prosthetic hand. Even though he's no longer in the Marines, he still has the 'high and tight' haircut, the trim physique, and the military bearing of a soldier. It's especially poignant at the moment, as he hammers the voting record of McCain, Dole and Burr. (According to Disabled Veterans of America, McCain has voted with veterans 20% of the time, Dole and Burr 60%, and Obama 80%).

"I urge you to pick a leader who will make better choices about these things. Marines don't get to pick our leaders...except for one: our Commander in Chief. If you want to thank me for my service, help me elect Barack Obama on November 4th."

With that, Kuniholm is done and the full-frontal assault on thc chili has begun. Cook-off winners will be announced soon.

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

11:45
Whew. Big rush on the chili while judges were tasting and the first of the now-large crowd came through.

Jerry Meek, chairman of the North Carolina Democratic party, spoke first and gave a rousing talk in support of the entire Democratic ballot.

Following him, and speaking now, is Jon Kuniholm, former Marine captain who lost most of his right arm in Iraq. He's a powerful speaker, and was featured at the Democratic national convention. Line of the day: 'dying for a decision doesn't make it a good one.'

Now he's on an anecdote about patrolling an area the size of Wake, Orange and Durham counties with a force of 650 Marines. "This is just silly because the resources we needed weren't given us."

"Maybe we shouldn't have tried to do something we didn't have the will or the resources to get it done," he adds.

Another memorable line: "We don't need another 'Mission Accomplished' banner hung on something that doesn't deserve it."

Live Blogging from Wake Co. Democratic Rally & Chili Cook-Off

REVISED: to provide better set-up.

10:58 am
We have arrived at the Elks Lodge for the Wake Co. Democratic Party rally and chili cook-off. This event seemed a good candidate for live blogging, as it combines food and politics. Since I'm a single Dad for the day, the latter is especially important, as my politics-obsessed 17 year-old is down with anything Democratic, and his siblings like anything that involves food and getting out of the house. As for me, I'm still smarting a little from not winning the chili cook-off at my wife's office, and I'm out for redemption. So I've been up since 6:00 am working on my 'Chipotle Chorizo Chili for Change', hoping its hot, slightly sweet and smoky flavor profile will resonate better with Democrats than the Fortune 500 equipment manufacturing drones who dissed me last week.

The venue at the corner of Millbrook and Lead Mine in north Raleigh is one I've passed for years, but never entered. It's a low-slung, rambling brick building on an attractive, wooded rise. The ballroom is pretty much what one might imagine an Elks Lodge to be like -- a glittering disco ball suspended above the dance floor, 'Smokeeter' (R) brand smoke filters on each wall, emblazoned with a sign reading "Please leave Smokeeters ON all night after bingo." The bar is open (what else would one expect from the Elks?) but thankfully there's no one smoking inside.

A crowd is gathering while a band sets up. Most of the attendees are on the far side of middle-aged, and nearly all Caucasian (not surprising for this part of town). As always at such events, it's a very friendly and outgoing bunch.

Finally, another word about the chili: it's a concoction I've been tweaking for years. Some of the eclectic contents include beer, coffee, maple syrup (or molasses), balsamic vinegar, chipotles in adobo, coffee, chorizo, smoked sausage, and Italian sausage.

Time to get a drink; more to come.

The Pragmatic Foodie
An online community for cooking and eating enthusiasts, with a realistic bent.
NOTE: Revised to fix typos, minor grammatical and formatting edits.

Our manifesto

Food is an important part of life, but it’s not all there is to life.
We love to cook, we love to eat, but we don’t live to do these things. Our lives are full and complex, and like everything else, we have to balance our cooking/eating priorities.

There’s no excuse for not eating well, often.
Eating well does not have to be expensive. Nor does it require huge investments in time or massive knowledge of the culinary arts. If you can read, you can cook. This community will guide, teach and encourage novices.

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That’s why Pragmatic Foodie contributors make every effort to provide actual costs of their ingredients, as well as pointers on making food dollars go farther. Since this is a noncommercial community, we aren’t afraid to name names and give actual prices. Transparency like this can only help all of us.

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Everyone is invited to submit ideas, articles and recipes. Their publication and prominence will depend on votes and recommendations of others in the community. As in every democracy, this is likely to be a messy, sometimes unfair process. Thus, we recommend that nothing be taken too seriously or too personally. We ask that everyone use civility, respect and restraint at all times.

Weeknight Special
Home for recipes, techniques and ideas that are fast, economical and flexible.

Chicken and leek soup with steel-cut oatmeal

The inspiration
Wolfgang Puck chicken stock on sale for $2.00 per quart. This is outstanding stock, and a great price.

The ingredients
2 tablespoons canola or corn oil
3 large leeks, white part only, halved lengthwise, rinsed thoroughly and cut into half-inch pieces
1 large carrot, peeled and sliced thin
1 stalk celery, sliced thin
1 tablespoon sherry
2 quarts Wolfgang Puck or homemade chicken stock
2 tablespoons steel-cut (Irish) oatmeal
1 bay leaf
1 teaspoon dried thyme, or 1 tablespoon chopped fresh thyme
2 chicken breast halves, cooked, or 1-1/2 cups leftover, cooked chicken, diced
1 cup cream, half and half, or milk
salt and pepper

In stockpot or large saucepan, sauté leeks, carrots and celery in oil for five minutes over medium high heat, until soft. Add sherry, allow to evaporate. Add two quarts stock, bay leaf, and thyme to pot. Stir in oatmeal. Bring to a boil, then simmer for about 25 minutes, until oatmeal is tender, but not soft.

Add chicken and cream, heat through. Season with salt, pepper and additional thyme or sherry, to taste. Serve with crusty bread and a medium-bodied red wine.

Improvisations and substitutions
• For steel-cut oats: a half-cup quick-cooking pearled barley or small pasta.
• For leeks: a medium onion, diced.
• For chicken: for a meatless version, bump up the oats to three tablespoons.
• Cook three strips of bacon until crisp, then saute the vegetables in the bacon fat. Crumble the cooked bacon in just before serving.

PF ratings
(1-3 stars, with 3 highest)
*** Cost $10-12 total, or $2 per serving
*** Speed 35 minutes total
*** NDA Every day can be ‘Take a Thermos® to Work Day’
*** Kid Appeal Great way to introduce the fabulous leek.

Cost: Estimated, based on local prices.
Speed: Preparation time by segment and total required.
NDA: Next Day Appeal – will it make good leftovers?
Kid Appeal: Will the typical kid like it?



PF Essay
Eclectic writings on anything and everything food-related.

In praise of the 20-dollar pressure cooker



Pity the pressure cooker. It’s gotten a reputation similar to the one developing around John McCain – old, low-tech, and prone to explosive behavior if not handled just right.

But unlike the Arizona senator, pressure cookers are winning more converts every day. I’m one of them.

Pressure cookers were part of some of my earliest memories. The gentle rhythm of the ticking regulator emanating from the kitchen in my parent’s house meant that something good – usually beef and noodles – was on the way. At my grandma’s house, just a few hundred feet away, it meant that she was cooking liver for her poodle, Andre. Since the aroma of cooking liver was not high on my list (nor was Andre, who was a snarling, petulant little beast), hearing the pressure cooker there usually cut my visit down to little more than “thanks for the cookie, Grandma, but I gotta run and uhh, do some homework.”

Despite my feminine forebears’ devotion to the pressure cooker, I did not own one until just a few months ago. The modern models I had seen were simply too pricey for something I figured would sit on the shelf 362 days a year. Then, a trip to Bed Bath & Beyond revealed a $20 model. Cavalierly ignoring the rule of thumb that suggests anything that cheap which also happens to be explosive should be considered ‘fireworks,’ I bit.

While I wouldn’t call what has ensued a love affair, the pressure cooker and I are definitely ‘in like,' because I can now make family favorites faster. To wit:
• Swiss steak: 40 minutes (120 minutes in the oven)
• Brown rice: 22 minutes (50 minutes conventional)
• Artichoke: 15 minutes (45 minutes conventional)

These stovetop miracles are due to the pressure the cooker builds up by containing steam. The resulting pressure actually increases the boiling point of water to about 250 degrees, which means that moisture in the food cooks more before it boils away. Obviously, a pressure cooker must have water in order to work, but the food need not be immersed in water.

Which brings me back to the artichoke, and a simple technique for perfect ‘chokes every time. With artichokes going for as little as $2.50 each on sale locally, this is a fast, low-cost appetizer or even light dinner.

PF Technique: Pressure Cooker Artichoke

• 1 large or 2 medium artichokes
• Juice of ½ lemon
• Steamer basket

1. Place steamer basket in pressure cooker and add water to level of steamer bottom. Add lemon juice.
2. Bring water to a boil over high heat.
3. Put artichoke on rack, and close pressure cooker according to instructions.
4. Set timer for 15 minutes.
5. When regulator starts to rock (check instructions) turn heat to medium.
6. Pour a glass of wine and drink it now; it won’t taste right after you’ve eaten artichokes.
7. Melt a few tablespoons of butter in a small bowl.
8. In a small bowl, mix two tablespoons of mayonnaise with about a teaspoon of dry sherry.
9. When timer goes off, shut off heat under cooker and cool off according to instructions.
10. Plate up the artichoke(s) and enjoy: dip into butter or mayo, scrape, repeat.