L'Atelier Robert Coane - From The DOGHOUSE


 

n Loving Memory of my Dearest Friend and alterego,
DENIS ACHACOSO


"If you would wish the Dog to follow you, feed him."
~ H. G. BOHN










ut never yet the Dog our country fed,
etrayed the kindness or forgot the
read.”

~EDWARD BULWER-LYTTON
English novelist, poet, playwrigt and politician
1803-1873



Neither wind, nor rain, nor sleet, nor snow....








 



Glazed Pork Chops
with Sautéed Tomatos and French Beans

Vietnamse Steak with Peanuts
Steamed Rice with Onions and Chickpeas

Ready for the Grill

Lamb Chops with Guava
Garlic and Almond Mashed Potatoes

Grilled Lamb Chops with Garlic and Rosemary

Soy and Ginger Marinated Pork Chops
Bok Choy with Chile, Garlic and Ginger
Herb and Scallion Rice


Grilled New York Strip with Tomato and Basil Salad

Pincho moruno
Moorish Lamb Skewers

A Summer Night's Repast on the Veranda



In the Pan ~ Breaded Flounder

hen I drink, I think; and when I think, I drink.”
~ François Rabelais



eer is not a good cocktail-party drink,
especially in a home where you don’t know where the bathroom is.”

~
Billy Carter


9 February 2010
Andy Soltis

BEER BONES STUDY FOR WHAT ALES YOU
It turns out that beer, particularly pale ale, builds strong bones, a new study found.

Beer is a lush source of dietary silicone, a nutrient that helps strngthen bone density and fights diseases like osteoporosis, reasearchers at the University of California, Davis, found.

Not all brews are born alike, though, according to a study of 100 beers. Beers made with malted barley and hops have a lot more of the nutrient than wheat-based beers.



Saint Brigid,
Beer-Loving Woman,
Pray For Us
!
I should like a great lake of ale, for the King of the Kings.
I should like the family of Heaven to be drinking it through time eternal.”


~ Saint Brigid
of Kildare

Brigid's feast day falls on 1 February, the date of Imbolg, the pagan festival of spring.


Patron Saints of beers, brewers, hop-growers, hops gatherers, maltsters, coopers, innkeepers, tavern keepers {publicans}, barmaids, bartenders and beer merchants
Saint
Abdon
Saint Adrian
of Nicodemia
Saint Amandus
of Maastricht
Saint Arnold
Soissons
Saint Arnou of Oudenaarde
Saint Arnulf
of Metz
Saint Augustine
of Hippo
Saint
Barbara
Saint
Bartholomew *
Saint
Benedict
Saint Boniface
of Mainz
Saint
Columbanus
Saint
Cuthbert
Saint Dorothy
of Cappadocia
Saint
Florian
Saint
Gambrinus
Saint Hildegard
von Bingen
Saint
Lawrence
Saint Luke
Apostle
Saint Martin
of Tours
Saint Matthew
Apostle **
Saint Medard
of Noyon
Saint Nicholas of Myra aka "Santa"
Saint
Theodotus
Saint Urban
of Langres
Saint
Veronus
Saint
Wenceslaus
* Also patron saint of mead drinkers
** Patron saint of publicans. By the Renaissance, the word "publican" meant a tavernkeeper, the licensed landlord of a public house.

Associated though not quite Patronizing
Patron saint of England
Feast Day:
April 23
, which marks the end of the traditional Bavarian brewing season.
Patron saint of Carpenters
Feast Day:
March 19, the traditional beginning of Fruhjahrsbierfest in Munich.
.
Saint George
Saint Joseph

"It is my design to die in the brew-house; let ale be placed to my mouth when I am expiring so that when the choir of angels come they may say: 'Be God propitious to this drinker.'"

- St. Columbanus

Heil Bier!
THE GERMAN SHEPHERD
 
 

"Don't drink the water, drink beer." - Saint Arnold of Metz

 


Sources: Saints of Suds ("When The Saints Go Malting In")

(by The Brews Brothers (Steve Frank and Arnold Meltzer)
and

Deities of Antiquity
The Originals
The oldest findings of beer were in Egyptian pyramids so there we start.
A Greek historian from the time of Julius Caesar wrote that,
“Osiris taught the people how to brew the beverage which is made of barley , which is not greatly inferior to wine in odor and potency.”

OSIRIS
In Ancient Egyptian culture,
Osiris is the god of agriculture. He is also known as the god of beer.

AEGIR
In Norse mythology, Aegir is the god of the sea. He is also known as the god of beer and brewing as well as Meade.

MMAMA MWANA WARESA
In Zulu mythology, Mbaba Mwana Waresa is the goddess of beer.

NINKASI
Ninkasi is the ancient Sumerian matron goddess of beer. She was borne of "sparkling fresh water."

RAUGUTIENE
In Ancient Baltic and Slavic mythology, Raugutiene is known as the goddess of beer.

SILENUS
In Ancient Greek mythology, Silenus is the god of beer and a drinking companionto his buddy, Dionysus, god of wine.

YASIGI
In certain African cultures, Yasigi is the goddess of beer.

"He was a wise man who invented beer."
~ Plato

OUR DOGHOUSE TRINITY
Sacred Objects of Our Devotion
Lagunitas (see the Doggie on the label)
IPA
Flying Dog
DOGGIE STYLE CLASSIC PALE ALE
Guinness
SMITHWICK'S IRISH ALE

"Good people drink good beer."
~ Hunter S. Thompson

OUR BELGIAN DOGGIE DUO

Palm
SPECIAL BELGE
Stella Artois
PILSNER LAGER

WHILE AT
CHATEAU les CHIENS

Propeller
IPA
Propeller
BITTER


How Beer Gave Us Civilization
By JEFFREY P. KAHN

March 15, 2013

HUMAN beings are social animals. But just as important, we are socially constrained as well.
We can probably thank the latter trait for keeping our fledgling species alive at the dawn of man. Five core social instincts, I have argued, gave structure and strength to our primeval herds. They kept us safely codependent with our fellow clan members, assigned us a rank in the pecking order, made sure we all did our chores, discouraged us from offending others, and removed us from this social coil when we became a drag on shared resources.

Thus could our ancient forebears cooperate, prosper, multiply — and pass along their DNA to later generations.
But then, these same lifesaving social instincts didn’t readily lend themselves to exploration, artistic expression, romance, inventiveness and experimentation — the other human drives that make for a vibrant civilization.

To free up those, we needed something that would suppress the rigid social codes that kept our clans safe and alive. We needed something that, on occasion, would let us break free from our biological herd imperative — or at least let us suppress our angst when we did.

We needed beer.

Luckily, from time to time, our ancestors, like other animals, would run across fermented fruit or grain and sample it. How this accidental discovery evolved into the first keg party, of course, is still unknown. But evolve it did, perhaps as early as 10,000 years ago.

Current theory has it that grain was first domesticated for food. But since the 1950s, many scholars have found circumstantial evidence that supports the idea that some early humans grew and stored grain for beer, even before they cultivated it for bread.

Brian Hayden and colleagues at Simon Fraser University in Canada provide new support for this theory in an article published this month (and online last year) in the Journal of Archeological Method and Theory. Examining potential beer-brewing tools in archaeological remains from the Natufian culture in the Eastern Mediterranean, the team concludes that “brewing of beer was an important aspect of feasting and society in the Late Epipaleolithic” era.

Anthropological studies in Mexico suggest a similar conclusion: there, the ancestral grass of modern maize, teosinte, was well suited for making beer — but was much less so for making corn flour for bread or tortillas. It took generations for Mexican farmers to domesticate this grass into maize, which then became a staple of the local diet.

Once the effects of these early brews were discovered, the value of beer (as well as wine and other fermented potions) must have become immediately apparent. With the help of the new psychopharmacological brew, humans could quell the angst of defying those herd instincts. Conversations around the campfire, no doubt, took on a new dimension: the painfully shy, their angst suddenly quelled, could now speak their minds.

But the alcohol would have had more far-ranging effects, too, reducing the strong herd instincts to maintain a rigid social structure. In time, humans became more expansive in their thinking, as well as more collaborative and creative. A night of modest tippling may have ushered in these feelings of freedom — though, the morning after, instincts to conform and submit would have kicked back in to restore the social order.

Some evidence suggests that these early brews (or wines) were also considered aids in deliberation. In long ago Germany and Persia, collective decisions of state were made after a few warm ones, then double-checked when sober. Elsewhere, they did it the other way around.

Beer was thought to be so important in many bygone civilizations that the Code of Urukagina, often cited as the first legal code, even prescribed it as a central unit of payment and penance.

Part of beer’s virtue in ancient times was that its alcohol content would have been sharply limited. As far as the research has shown, distillation of alcohol to higher concentrations began only about 2,000 years ago.

Today, many people drink too much because they have more than average social anxiety or panic anxiety to quell — disorders that may result, in fact, from those primeval herd instincts kicking into overdrive. But getting drunk, unfortunately, only compounds the problem: it can lead to decivilizing behaviors and encounters, and harm the body over time. For those with anxiety and depressive disorders, indeed, there are much safer and more effective drugs than alcohol — and together with psychotherapy, these newfangled improvements on beer can ease the angst.

But beer’s place in the development of civilization deserves at least a raising of the glass.

Jeffrey P. Kahn, a clinical associate professor of psychiatry at NewYork-Presbyterian Hospital, is the author of “Angst: Origins of Anxiety and Depression.”

 


"Beer, so much more than a breakfast drink!" ~ Anonymous




l. to r.: Marc, Vin Rosé, Dry Sherry, Calvados, Spanish (Sherry) Brandy, Kettle One Vodka, Jenever, Meade,
Aquaqvit, Rumple Minze Peppermint Schnapps, Poire Eau de Vie, Don Q Cristal Rum, Kentucky Bourbon

never met an interesting man who didn’t drink.”

Katharine Hepburn

The remains of the evening



 

ENTRÉES




How'm I supposed to eat ?!!!

Lobster Chowder with Corn and Potatoes

That's betterer!




Ropa Vieja (Old Clothes)


Pig's Ears, Morcilla (Blood Sausage), Rice and Cickpeas

Pasteles
(Puerto Rican Tamales)
Mondongo
(Tripe Stew)





Pimientos de Padrón

Clockwise from top
Spanish Omelette, Pimientos de Padrón, Boquerones


Asparagus Omelette Variations

 

The Flip Flops



fried pork chops, rice with garbanzos,
avocado & fried green plantains

ASIANA


CHA CA la VONG/HANOI

CHICKEN WITH CASHEWS AND MANGO
CHILI SQUID WITH LEMMON GRASS AND BASIL

STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME OIL AND SEEDS

Thai Omelet
Shrimp, scallions, beansprouts, Sriracha chili sauce

jasmin rice with shiitake mushrooms & scallions
yellow tomatos with basil
Rice, Beans, Roast Peppers
Arroz a la cubana
with fried baby bananas






THREE SAUSAGE PAELLA


VEGETARIAN PAELLA (ARROZ AL HORNO)


SOPHIE B. COANE a.k.a. JUANA B. RICAN












Spaghetti with Fried Egg and Pimento
Pasta e Fasoi
Risotto Style Pasta with Chicken
Spinach-Mushroom Lasagna

Pasta with Clams and Tomatoes

Bean and Clam Stew

Clams, parsley,onions and garlic, saffron, white wine and chili pepper, paprika
Clams braising
All together now

 

A Simpler Supper


Pickled Pig’s Feet, Pickeled Tomatos, Rice and Red Kidney Beans

LUNCH: ROASTED CORN
DINNER: CHORIZO CASSOULET


Tripe, Madrid Style


Corned Beef & Cabbage
Serenata: Cod with Root Vegetables

Kielbasa with Sauerkraut and Potatoes


Poached Eggs with Corned Beef Hash



" meal can be thought of as a ritual and a work of art, with limits laid down,
desires aroused and fulfilled, enticements, variety, patterning and plot.
As in a work of art, not only the overall form, but also the details matter intensely."
~ Margaret Visser in The Rituals of Dinner


Chicken with Herbs



Ground pork sausage with apples, celery, leeks, bayleaf, garlic, ginger,
allspice, cinnamon, cloves, coriander seed, cumin, nutmeg, paprika, star anise,
dried apricots, dried cherries, dried cranberries, dates, prunes, raisins,
almonds, pecans, walnuts and
Bourbon


We who enjoy food in its original concept
commiserate with those who surrender to the latest
“trends”


~ MOLECULAR GASTRONOMY ~
Mr. Vargas' Turkey Dinner

 

 






A
CELEBRATION OF GOOD RIDDANCE TO
~ CO-OP HELL ~
15 East 10th Street, New York NY 10003

The Cook, the Thief, His Wife and Her Lover
~ PETER GREENAWAY

Why all the hostility, MIKEY? We never had as much as a single conversation.

When we first moved in it was "Oh, what wonderful smells! Are you the cook?".

How did we get to "your rats' nest"? I ask, did he want to come to dinner? Sorry, Mikey, you don't qualify.

Sez Margaret Visser in The Rituals of Dinner "Nothing so unites us as gathering with one mind to murder someone we hate, unless it is coming together to share in a meal."

Did we really want to "unite" with this guy, to "come together," to "share" with him?
Maybe to murder him....

From

And so we offer this most delectable page to that garrulous gastro-gnome,
MICHAEL WATTS
The Cadaverous One of 15 East 10th Street, NYC
Treasurer & Controler of the Co-op Board

I cannot even hint what it was like, for it was a compound of all that is unclean, uncanny, unwelcome, abnormal and detestable. It was the ghoulish shade of decay, antiquity and desolation; the putrid, dripping eidolon of unwholesome revelation; the awful baring of that which the merciful earth should always hide.”

~ H. P. LOVECRAFT

 

 

 

ROBERT COANE 2013 © All rights reserved