August 2008

An Event Apart

What can I really say about the conference called An Event Apart? I fell in love with web design. My training, for lack of a better name, is in Computer Engineering. With capital letters. I have a diploma with a degree that takes the better part of a page:

Bachelor of Science in Electrical and Computer Engineering

What does that mean? It means that, in theory, I can do whatever I want with a computer. No less. Also, if all I have is a bunch of silicon chips and electronic components, I can design and build a computer from scratch, running an OS designed from scratch as well, with all that that implies. Would I do something like that? No. It's done already and it would be a waste of time to be that hardcore. Commercial computers are perfectly good for whatever I want them.

Madrid, Joder!

When I was in Spain, I had the opportunity to be in Madrid at the exact same moment when they won the EuroCup 2008. I have never seen a celebration like that.

Joel and I walked all of Madrid trying to find a place to eat and watch the game. Needless to say, it was impossible. We eventually ended up eating a quick dinner at El Museo del Jamon, where I had the most amazing Tortilla Española, and from there we tried to find a bar which had a crowd level still at the point where two more desperate souls would fit in. Eventually we settled for going into a bar that we can't really remember the name of. It was right behind where we ate, and by an extraordinary use of Joel's escapist skills and my ability to follow him before he disappeared into the crowd, we stood there while the game was happening.

Pasta con pesto

According to Wikipedia, the word pesto comes from the word pestâ, which means to pound. Which means that to make real pesto, you have to pound your way into the sauce instead of using a food processor or any such contraption.

My arms were tired after using my trusty wooden mortar and pestle to crush the basil leaves; I should have used marble, but I don't have one of those. Even after all the work and its resulting pain, it's worth it.

Mayoketchup

No one really knows where mayoketchup came from. To me, it came from my mom's creative mind, but this is not so, since about 4 million Puerto Ricans in the island, and many more outside of it, use it on a daily basis.

Whether it's used as salad dressing, as a dipping sauce for fritters, or as a condiment for other food, mayoketchup feels just right. It just goes with everything. To think that people go so far as to buy bottled mayoketchup seems inane, but it certainly shows its widespread use. I actually feel proud whenever a non-Puerto Rican talks about the wonders mayoketchup does to their food.

Tostones

In terms of fritters, nothing beats the tostones. These twice-fried delicacies are the main complement of many meals in Puerto Rico and the Caribbean. Plantains are so ubiquitous there that you can consider them the equivalent of potatoes in the U.S., in which case the tostones are french fries of the Caribbean. Only better.

Much better.

My first trip to Europe

The first time I ever went to Europe I went to Spain. Why Spain? There could be many reasons for that. For example, I'm from Puerto Rico, so my cultural heritage is very much influenced by Spain. It could also be because my main language is Spanish, or maybe the fact that I had a friend studying there at the time? The real reason, though, is because my best friend forced it upon me.

No, not really.

Ratatouille

Ever since I saw the movie Ratatouille I wanted to cook one. You know how you sometimes say "I'd like to do this...I'll set some time for doing that" and you never do it? Well, cooking a ratatouille is one of those things you never set your mind to do even though it's really easy.

Really, Victor, what is a ratatouille? Good question. It could either be a bunch of overcooked vegetables thrown in together, or it could be a tasty medley of fresh veggies. One good thing about ratatouille, though, is that it's a very healthy and hearty dish. The meatiness of the eggplant, along with all the combined flavors, gives it a feeling that sets it apart from other vegetarian meals.

Rice with pigeon peas

What better way to start a food blog than with Puerto Rico's national dish: Arroz con gandules (Rice with pigeon peas). This dish is considered by many to be the food that better represents Puerto Rican food culture. It is eaten all year round and there's plenty of it during Christmas season.