023 Cleaning, Spam Poetry and Shoemaking

turnshoe

In episode 23 of the Root Simple Podcast, Kelly and Erik give an update on their housecleaning habits, read some spam poetry and discuss Randy Fritz’s shoemaking workshop. Some links we mention:

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Hundertwasser: Architecture as Spontaneous Vegetation

Hundertwasserhaus_Bad_Soden_Autumn

One of my favorite podcasts, 99% Invisible, just did an episode about Austrian outsider architect Tausendsassa Friedensreich Regentag Dunkelbunt Hundertwasser (“Multi-Talented Peace-Filled Rainy Day Dark-Colored Hundred Waters” in German).

Hundertwasser viewed straight lines as an affront to both God and creativity. He was also a big fan of humanure, mold (!) and, just like Alexandro Jodorowsky, did the occasional speaking gig completely nude.

Listen to the 99% Invisible podcast for more on Hundertwasser’s architectural thoughtstylings.

A new spice sensation in the Root Simple kitchen

squashseeds

Last night, while looking for something to spice up some roasted pumpkin seeds, I made a happy discovery:

Korean red pepper flakes + ground sumac (plus lots of salt) = delicious!

These two geographically unrelated spices share shelf space in our cupboard, but I’ve never thought about combining them before, perhaps because they come from different food families, so to speak. So many wasted years! Now they’re going on nuts, seeds, popcorn…maybe as a fish crust. Oh, the things we shall do!

Gochugaru, Korean red pepper powder (also referred to as red chile flakes), is a deep red, coarse powder or flake. Its flavor is spicy, smokey and a little bit sweet. It’s easy to fall in love with this stuff all on it’s own. Gochugaru is the primary spice in kimchi and it’s also the primary flavor in our favorite tofu dish.  You can find it in Asian markets which stock Korean items. Look for it to be taking up a good section of an aisle, and being offered in many sizes–all the way up to big, pillowcase bags of the stuff. No other spice gets this much attention! If you can’t find it, just as for kimchi spice.

Sumac is a a tart, lemony spice you can find in Middle Eastern markets, also a deep red color. It’s great on salads (it’s always on fattoush, for instance) and fish, and both tasty and attractive when sprinkled over hummus and other dip-like things. I often use it to add lemon flavor to food when I have no lemons.  And yes, while I don’t know exactly what kind of sumac is harvested for commercial spice production, it is related to our wild sumacs–it’s from the Rhus genus. So if you want to be all Grizzly Adams about your hummus, you  could forage edible sumac berries and grind them to make your own spice– just be very careful with your identifications.

The combination of the two at about a 50/50 blend makes something warmly spicy with a little lemon kick. It’s snacking gold!

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