The Manufactured world: scenes of our industrialized life. We developed
industry to serve our lives. Thus every year the world population is
icrease. Film ...
2 years ago
Friday, May 8, 2009
Monday, May 4, 2009
Journal #16 - Last Journal
Okay, this is your last one so make it good.
Do you think you have improved your writing this spring? If you think so, in what ways do you think you have improved. If you don't think so, why do you think your writing hasn't improved and what can you do to improve your skills next time.
Monday, April 27, 2009
Journal #15
As a class, we've always enjoyed learning about each other's cultures. This week, I want us to share a little bit about food.
Ratatouille
from http://www.beyond.fr/food/ratatouille.html
This Niçoise dish is much more than a vegetable soup. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavour of the dish.
It's also true that the recipe can legitimately vary (somewhat) according to tastes, but the variations should be based on experience. The volume is also very variable.
"Too much" doesn't apply to ratatouille. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refridgerator. Ratatouille is good served with couscous grain (semoule) or rice.
Cooking Pot - we use a large pressure cooker, without the pressure.
Recipe (12 servings makes about 4.5 litres)
1.6 kg tomato [tomate]
700 g eggplant (2) [aubergine]
500 g zucchini (2) [courgette]
700 g bell pepper (2-3) [poivron]
1 kg onion [oignon]
6 cloves garlic [ail]
Herbes de Provence (basilic,thyme, parsley)
olive oil [huile d'olive]
salt, pepper [sel, poivre]
140 g tomato paste
Common Method
This method, or a variation, takes fewer pots, is somewhat faster, yet keeps the flavors well and is commonly used. About 65 minutes cooking.
1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a colander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.
2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.
3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent singing.
4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stir well and cook for another 15 minutes. [35']
5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. [65']
Classical Method
This is the "old fashioned" method. We did it this way the first couple of times, just for the experience. It fills the kitchen surfaces with pots and pans, takes a bit longer, but doesn't really add to the flavor.
1. Cut the eggplant into rondelles; keep separate. Peel the zucchini, cut into rondelles, keep separate. Clean the bell pepper, cut into small strips, keep separate. Chop the onion, keep separate.
2. Peel, de-seed and drain the tomatoes (*)
3. Using four separate cooking pots put some olive oil in the bottom; put in the eggplant, zucchini, pepper, and onion into their own pots; sprinkle some flour onto the eggplant and onto the zucchini. Put the four pots on to cook slowly. Each cooks for about 30 minutes, but test and cook each until correctly soft.
4. In a large cooking pot with a thick bottom, put in olive oil, chopped garlic, herbs de Provence. Squeeze the tomatoes in by hand. Cook slowly until you have a thick tomato sauce.
5. Add the four separately cooked vegetables to the tomato sauce mix thoroughly and heat. Pour off the excess oil from the top. It's ready to serve.
Our Method
The first couple of times we made our ratatouille we used the pure "Classical" method, juggling our separate pots and being astounded when our chaos resulted in success. Having done it the "true" way, we then used the "Common Method" a few times: a single pot but everything still very time-sensitive. Our current method is much simpler, and produces the same great results. When we serve it to our neighbors and local friends it gets good reviews. When we admitted to some of the old-timers about our short-cut ways, they've told us that that's the way "it's always been done".
1. Prepare a large cooking pot with thick bottom, put in plenty olive oil.
2. Chop the onion, put it into the pot and start it cooking slowly. Chop and add the garlic.
3. Wash the bell pepper, cut into small strips, and stir it in.
4. Wash the tomatoes, chop them up in big chunks, and throw them in (no peeling) and stir in well.
5. Add the herbs de Provence and pepper. If the tomatoes are flavorless (all too common these days), we add a small can of condensed tomato sauce at this time.
6. Cut the eggplant and the zucchini into big chunks, then throw them into the pot. Then need to be stirred down frequently until they've merged with the rest of the ingredients.
This takes about an hour, from when we first start chopping until everything is in the pot together. We then cook slowly for one to two hours, depending on how chunky you want in and how eager you are to try it.
1. Choose a famous dish from your country, your region or your city.
2. Spend some time researching about this particular food - it's history, special ingredients, etc.
3. Write what you learned about the particular dish in a paragraph first. Then,
4. Write the steps for preparation.
Post your recipe as is below. Make sure you give a short description of the dish, a detailed recipe and specific steps for preparation.
Example:
Post your recipe as is below. Make sure you give a short description of the dish, a detailed recipe and specific steps for preparation.
Example:
Ratatouille
This Niçoise dish is much more than a vegetable soup. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavour of the dish.
It's also true that the recipe can legitimately vary (somewhat) according to tastes, but the variations should be based on experience. The volume is also very variable.
"Too much" doesn't apply to ratatouille. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refridgerator. Ratatouille is good served with couscous grain (semoule) or rice.
Cooking Pot - we use a large pressure cooker, without the pressure.
Recipe (12 servings makes about 4.5 litres)
1.6 kg tomato [tomate]
700 g eggplant (2) [aubergine]
500 g zucchini (2) [courgette]
700 g bell pepper (2-3) [poivron]
1 kg onion [oignon]
6 cloves garlic [ail]
Herbes de Provence (basilic,thyme, parsley)
olive oil [huile d'olive]
salt, pepper [sel, poivre]
140 g tomato paste
Common Method
This method, or a variation, takes fewer pots, is somewhat faster, yet keeps the flavors well and is commonly used. About 65 minutes cooking.
1. Peel and drain the tomatoes (don't mind the seeds): cut out the stem cores; drop the whole tomatoes into boiling water for 2 minutes. Remove into a colander. The skin should split for easy removal; otherwise, make an X cut in the top, then peel off the skin.
2. Chop the onion and garlic. Clean the bell pepper, cut into small strips.
3. In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. Add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary to prevent singing.
4. Add the peeled tomatoes and herbs de Provence. If you don't have good garden tomatoes with flavor, add a small can of tomato paste. Stir well and cook for another 15 minutes. [35']
5. Cut the eggplant into rondelles. Cut the un-peeled zucchini into rondelles.
6. Add the eggplant and zucchini to the pot. Cook for about 30 minutes. [65']
Classical Method
This is the "old fashioned" method. We did it this way the first couple of times, just for the experience. It fills the kitchen surfaces with pots and pans, takes a bit longer, but doesn't really add to the flavor.
1. Cut the eggplant into rondelles; keep separate. Peel the zucchini, cut into rondelles, keep separate. Clean the bell pepper, cut into small strips, keep separate. Chop the onion, keep separate.
2. Peel, de-seed and drain the tomatoes (*)
3. Using four separate cooking pots put some olive oil in the bottom; put in the eggplant, zucchini, pepper, and onion into their own pots; sprinkle some flour onto the eggplant and onto the zucchini. Put the four pots on to cook slowly. Each cooks for about 30 minutes, but test and cook each until correctly soft.
4. In a large cooking pot with a thick bottom, put in olive oil, chopped garlic, herbs de Provence. Squeeze the tomatoes in by hand. Cook slowly until you have a thick tomato sauce.
5. Add the four separately cooked vegetables to the tomato sauce mix thoroughly and heat. Pour off the excess oil from the top. It's ready to serve.
Our Method
The first couple of times we made our ratatouille we used the pure "Classical" method, juggling our separate pots and being astounded when our chaos resulted in success. Having done it the "true" way, we then used the "Common Method" a few times: a single pot but everything still very time-sensitive. Our current method is much simpler, and produces the same great results. When we serve it to our neighbors and local friends it gets good reviews. When we admitted to some of the old-timers about our short-cut ways, they've told us that that's the way "it's always been done".
1. Prepare a large cooking pot with thick bottom, put in plenty olive oil.
2. Chop the onion, put it into the pot and start it cooking slowly. Chop and add the garlic.
3. Wash the bell pepper, cut into small strips, and stir it in.
4. Wash the tomatoes, chop them up in big chunks, and throw them in (no peeling) and stir in well.
5. Add the herbs de Provence and pepper. If the tomatoes are flavorless (all too common these days), we add a small can of condensed tomato sauce at this time.
6. Cut the eggplant and the zucchini into big chunks, then throw them into the pot. Then need to be stirred down frequently until they've merged with the rest of the ingredients.
This takes about an hour, from when we first start chopping until everything is in the pot together. We then cook slowly for one to two hours, depending on how chunky you want in and how eager you are to try it.
Monday, April 20, 2009
Cosmetic Surgery (Journal #14)
What kinds of changes you'd make to have an ideal body? Can some of these be done by diet and exercise or do you require plastic surgery?
Plastic surgery is not without health risks. What kinds of changes or surgeries are important enough to justify the health risks?
Remember to give reasons and/or examples to support your opinion.
Due date: April 24, 2009 by 9:pm
Remember to give reasons and/or examples to support your opinion.
Due date: April 24, 2009 by 9:pm
Monday, April 13, 2009
Journal #13
First of all, I just want to let you know that you are all doing very well in your journals. I've enjoyed reading them immensely. I'm sorry if I have not fully commented in some of the entries, but be sure to know that I do read them. I also commend you for reading some of your classmates' journals and commenting on them. Please do continue reading what your classmates are writing.
For those who have been with me since the beginning of the semester: I hope you are seeing the vast improvement in your writing, not only in your journal entries, but also in your in-class timed essays, and your draft essays. I am very proud of the work you are producing and I hope you are too.
For those who have just joined us: I look forward to getting to know you a little bit more in class and through your journals. I hope to see more of your work and to see an evident improvement in your writing.
As a reward:
Today, you have Free Journal!
This means you may write about anything you want.
If you are stuck for ideas, write an argument on whether ALP can better improve as a language program. Make sure that you provide solutions if you think that ALP can indeed make improvements.
Due date: April 17, by 9pm
For those who have been with me since the beginning of the semester: I hope you are seeing the vast improvement in your writing, not only in your journal entries, but also in your in-class timed essays, and your draft essays. I am very proud of the work you are producing and I hope you are too.
For those who have just joined us: I look forward to getting to know you a little bit more in class and through your journals. I hope to see more of your work and to see an evident improvement in your writing.
As a reward:
Today, you have Free Journal!
This means you may write about anything you want.
If you are stuck for ideas, write an argument on whether ALP can better improve as a language program. Make sure that you provide solutions if you think that ALP can indeed make improvements.
Due date: April 17, by 9pm
Monday, April 6, 2009
Journal #12
These next few weeks, you are going to be writing an argument essay. To get you in an argumentative mode, write about your argument towards this question:
Remember that an argument is not just a contradiction, it is presenting your own cause regarding a subject and supporting it with facts and opinions. Remember also to anticipate and consider the counter argument on your premise.
Due date: Friday, April 10 by 9pm
Sunday, March 22, 2009
Journal # 11
Spring Break!
Yes, I'm sure you have planned all kindof activities. Please share some of the things you did on your spring break here.
Due date: April 5 by 9 pm
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