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Obama's Nobel Speech

But I'll give my take on the Oslo speech, anyway....this was one of the best treatments giving an enlightened rationale in defence of military force I've ever heard, and simply remarkable coming from a President. Of all the speeches we've heard so far, this sort-of sleeper is going to be one of the most talked about over the long haul, more so than the race speech in Philly, even. You could tell watching the room that the guests of the King were not expecting a rationalization of just war. But their muted response, I think, reflects more their surprise, and the challenge of the nuanced material, more the diffidence or disdain.

 

On the man: I'm a big Obama fan, but not for all that hope for change heart-pulling stuff. What's really exciting to me is to be seeing in the moment one of the great leaders of this country making his history. Don't get distracted by all the back and forth and day to day.  In 20 years, no one else will care about that.  But this man is going deep.  Pay attention.

BBQ Sauce 2.0

After a lengthy time stalled on the BBQ front, I'm now back on the trail of a signature BBQ sauce, thanks to Steve Reichlin's BBQ book and his advice to go with Ketchup: it's OK.

This sauce came out extremely well, with a solid flavorful foundation and excellent kick that was enough to please but not too much for the DW and 4-year old son.  The key was some different varieties of pepper that brought a great flavor profile and different heat attack, I think:

• 1 Medium Sized Onion, diced
• 1 clove garlic, smashed
• 2 cups ketchup
• 1/3 cup Molasses
• 1/3 cup French's Mustard
• 1/3 cup Apple Cider Vinegar
• 1 tsp Cayenne Pepper
• 3/4 tsp Urfa Pepper
• 3/4 tsp African Bird Pepper
• 1 tsp Tamarind Powder
• 1/2 tsp Allspice
• 1/8 tsp Vanilla Extract

Saute Onion in 2 Tbsp Butter slowly, until translucent, about 15 minutes.  Add garlic for 1 minute.  Add all other ingredients except Vanilla extract.  Bring to a simmer over low heat and hold for 1 hour, as flavors combine.  Add vanilla extract, still, and take off heat.  Keep warm for glaze, or refrigerate for later use.

The resulting sauce has a classic BBQ base, and the exotic peppers bring an upfront heat that tingles on the lips and tongue, but doesn't catch in the throat.