Disaster Capitalism Kabuki

Investors also piled into Treasurys, driving down the yield on the benchmark 10-year note sharply to 2.804%, its lowest close since last November. Yields, which fall as prices rise, cratered as investors searched for a safe haven ahead of the Aug. 2 debt-ceiling deadline.

All three major credit-rating firms have warned they could lower the top-notch rating of U.S. debt if the borrowing limit isn’t raised.

From the Rich White Motherfucker Journal.

So let me see if I’ve got this straight. We’ve got to slash spending immediately because (1) if we don’t, the debt ceiling can’t be raised, and if the debt ceiling isn’t raised, then the US will default on its Treasury bonds, and (2) if we don’t cut spending then the rating agencies will downgrade Treasury bonds, thus instantly making them worth less. And because of all this, investors “piling into Treasurys”, because they perceive them as a “safe haven”.

Grilled Marinated Shrimp With Otto File Polenta

MARINADE INGREDIENTS

quarter cup basil leaves
quarter cup cilantro leaves
six garlic cloves
two tablespoons chili garlic sauce
two tablespoons fish sauce
one teaspoon finely grated lemon zest
one teaspoon finely grated lime zest
two tablespoons honey
half cup olive oil

(This is a slightly modified version of a marinade recipe from the July issue of Food & Wine.)

Chop the basil, cilantro, garlic, fish sauce, and chili sauce well in a mini food processor. Then add the zests, oil, and honey. Blend until the marinade is emulsified well.

Put twenty cleaned shrimp in the marinade and refrigerate for about three hours.

POLENTA INGREDIENTS

two cups otto file (“eight row”) red corn meal
olive oil
half cup diced carrot
half cup diced celery
half cup diced onion
six diced garlic cloves
salt and pepper
splash pisco
one cup white wine
two quarts water
two tablespoons butter
one cup grated pecorino di moliterno

Sautee the onions, carrots, and celery until carrots are almost soft. Then add the garlic and some fresh-ground black pepper and continue to sautee until the garlic is soft. All the sauteeing should be done on low, as you don’t want the vegetables to brown.

Deglaze with pisco and wine, turn up heat and reduce until alcohol is gone.

Pour the two quarts water into the pot, gradually stir in the corn meal to avoid clumping, bring to a boil, and then turn to a very low simmer and cover the pot. Cook for at least one and a half hours, stirring well every fifteen minutes or so to avoid burning/sticking on the bottom.

When the polenta is done (very creamy and tender, not grainy), turn off the heat, stir in the butter and cheese well to incorporate, cover, and allow to rest for about five minutes.

While the polenta is cooking, put the shrimp on pre-soaked skewers (so they don’t burn). Using two skewers makes it much easier to turn the shrimp on the grill.

Grill the shrimp on both sides until cooked.

YUM!

Fact of the Day

Gibbering dumfucke Congressional Republicans objectively hate America, as proven by their gleefulness at taking the nation to the brink (and if they get their way, over the edge) of fiscal disaster, willfully destroying our global creditworthiness without any reason to do so beyond the voices they hear in their sickefucke heads. And the greedy right-wing “reasonable” motherfucken greedheads and pundits like David Fucken Brooks who have been seeding those voices for fucken DECADES because they want to save some fucken money on their taxes bear even greater responsibility. The golem they have created is now out of control.

Faceshitte and Google+shitte

Fucke all this faceshitte google+shitte garbage. I am trivial to find on the Internet if someone wants to find me, and I really don’t give a fucken shitte about anyone’s fucken children or pets and how fucken cute they are or their stupid fucken hobbies. PhysioWife dickes around on faceshitte, and sometimes she shows me these pictures of one of my buddies who loves fishing of him in fucken hipwaders and holding up some big fucken dead fish. I DON’T CARE!

Risotto Bolognese

INGREDIENTS

one cup vialone nano rice (obviously, you can use arborio or carnaroli)
half pound ground veal shoulder
quarter cup diced onion
quarter cup diced carrot
quarter cup diced celery
bay leaf
salt and pepper
small splash oude genever
one third cup dry white
one pint veal stock (diluted 1:1 with water to make one quart total broth)
half cup crushed san marzano tomatoes
half cup chicken stock (I would have used veal stock, but I forgot to get some extra)
olive oil
one eighth cup grated pecorino romano
three eighths cup grated parmigiano reggiano
one tablespoon butter
two tablespoons chopped flat parsley

Sautee diced vegetables on low until carrots are nice and soft. Keep heat low enough so they don’t caramelize.

Add the ground veal, and continue to sautee on low until it is fully cooked. Then add the small splash of oude genever and the white wine, turn up heat, and reduce until alcohol is gone.

Turn back to low, add the chicken stock, tomatoes, and a bay leaf, cover, and simmer gently for at least one hour, stirring occasionally. You can start to salt while it simmers, but be careful, as the grated cheeses add substantial salt at the end.

Remove the lid and continue to simmer, reducing until the oil/fat starts to separate out at the edges.

Add the vialone nano rice and sautee for about five minutes, until the rice starts to smell toasty.

Turn heat up to medium-low and cook risotto in the usual way, ladling in the hot broth and stirring, until rice is very molto al dente. For vialone nano rice, it should take about 18 minutes. Carnaroli cooks a bit faster. Add salt as necessary, but remember that the cheeses you are gonna add at the end themselves have substantial salt in them.

Turn off heat, add parsley, cheese, and butter, and stir well to incorporate. Cover and allow to rest for about five minutes. Note that–unlike carnaroli and arborio rices–vialone nano won’t absorb additional liquid once cooking stops, so the consistency of the risotto when you turn the heat off is what you are going to get when you plate it.

PLATE AND GRATE!!!!!!!!! MOTHERFUCKEN DELISH!!!!!!!

yum

Dessert.