form factor.

Above: trying to use our Cineville cards properly, here we are at Kriterion for The Place Beyond the Pines.


Chickpea flour surplus reduction effort underway here. Messing around with socca again, hampered a bit by the fact we never really did get our oven fixed (I mean, it works, but now if it gets too hot [around 450F] it stops working and the only fix is to push the Reset button, conveniently located on the rear of the oven, that's right, the side FACING THE FUCKING WALL).

So 2013's socca technique is all about stovetop-style crepe-ishness. And while it's not really as good texturally as the ovenblasting method, it's still pretty good. That is, after the first three fucked-up looking ones. Is it impossible when making pancake-esque things to just wait until the pan is the right temperature? Signs point to yes (context for non-elderly/non-Americans).

Anyway, I keep seeing all these people putting things on their socca, and I think that hey I too want to be one of these "all these people". But what for toppings to use? I find myself asking in a Peter Lorre kind of voice. Right before drifting off to sleep last night I envisioned something like: torn harissa-marinated mozzarella; half-dried tomatoes, chopped basil leaves and a drizzle of balsamic or lemon-date syrup. Seems like any flavors you'd normally pair with chickpeas would be good (thus Spanish, Italian, Middle Eastern, Indian primarily), but the challenge would be the addition of complementary textures to end up with something possibly pizza-achtige.

So maybe some kind of play on romesco sauce plus arugula and manchego? Something with spinach, pine nuts and raisins plus pecorino? Something based on a potatoless pav bhaji (mostly cauliflower and carrot then I guess) with coriander and....whatever cheese goes with Indian food? Please continue without me: I'll be at the stove trying to gauge socca flipworthiness.


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