2021 in Review - the Quiz

Introduction

As I close out 2021, I thought I’d give my readers a little quiz. You can consider this open-book (because after all, how could I police this anyway)? Or, for an extra challenge, try it without peeking. 

(Don’t worry, you don’t have to wait until next week for the answers … they’re right down at the bottom of the post.)

2021 in Review – the Quiz

1. The movie Wonder Woman 1984 sucked because:

a) Diana (Gal Godot) got all soft and mushy as soon the love interest, Steve Trevor (Chris Pine) arrived; she stopped being badass and was mainly clingy and needy, pining for him (I know, bad pun, I couldn’t resist), which was distracting and annoying

b) Diana stubbornly refused to give up Steve, though this was necessary in order to save the world (according to the absurd logic of the so-called plot) and wasn’t until Steve sternly mansplained the whole thing to her that she fell in line, as if it takes a man to save the world, even when he’s not a superhero

c) It’s totally unrealistic that a woman as gorgeous as Diana would wait for forty years for her sweetheart to reappear rather than moving on, and it’d have been so much cooler if Steve had shown up suddenly in 1984 only for Diana to say, “Uh, sorry Steve … I’m actually in a relationship”

d) The female villain in the movie was meek, nice, and nerdy until she gained her powers, which consisted of being charming, beautiful, and strong, at which point she instantly became evil as well, as if the natural consequence of empowering women is that they become total bitches

2. Why is a low-sodium diet not necessarily for everyone?

a) Modern life has people working too much, exercising too little, eating a lot of crap, and then trying to undo the damage by eating less salt … nice try
b) When I surveyed my bike team, 17 of 23 responded that they don’t worry about limiting their salt intake, and yet we’re all very healthy
c) Added salt is not a major contributor to hypertension; the salt in processed foods is more often the culprit, and these are the foods we should all be avoiding anyway due to their trans fats, nitrates, refined flour, etc.
d) Sometimes a little salt goes a long way, like regular peanut butter that has only 6% of the recommended daily value, whereas low-sodium peanut butter is so disgusting I’d rather eat my scabs … and in fact I’d almost rather eat your scabs

3. Knowing what we now know about football, and looking back at the NFL’s lawsuit against M.I.A. for flipping off the camera during the halftime show, their lawsuit is absurd because…

a) These halftime shows are so lame, the scandals (like this one or Janet Jackson’s “wardrobe malfunction”) are really the only even slightly dramatic or exciting things fans ever get to see
b) Innocuous gestures like the flipping the bird are nothing compared to the domestic violence committed by football players, which the NFL happily tolerates as detailed here
c) The NFL has a long history of turning a blind eye to the rampant concussions suffered by their players and took great pains to block research into the problem, so they cannot claim any moral high ground
d) Football fans, being remarkably tolerant of all this, should totally be able to handle being flipped off

4. Primoz Roglic’s come-from-behind victory in Stage 7 of the Paris-Nice cycling stage race was actually kind of lame because…

a) Despite having already totally stomped all over his rivals for the GC, Roglic needlessly passed up Gino Mäder, a young pro who had launched a very brave breakaway and would have achieved his first-ever WorldTour victory if Roglic hadn’t cruelly nipped him at the line, thus crushing his dream
b) Roglic did this great big alpha-male victory salute as if this were the most impressive victory of his career when really it didn’t matter much, this being such a minor stage race for a rider like him
c) The way he punched the sky, it was just so tone-deaf, bringing to mind the smarty-pants kid in the classroom who’s constantly putting his hand up and, when the teacher ignores him, raises it higher, higher, higher, so his shoulder is raised, half his butt is lifting off the chair, and he’s going “Ooh, ooh, ooh” and can’t figure out why the teacher won’t call at him yet again

d) We’re all kind of tired of Roglic anyway

5. As of April, 2021 (i.e., pre-Delta) variant) what generally had to be true for COVID-19 to be transmitted from one person to another?

a) The two people had to be in fairly close proximity to each other (within about six feet)
b) There had to be a lack of good air flow (e.g., the two had to be indoors without much ventilation)
c) The exposure had to be fairly prolonged (e.g., more than just a few minutes)
d) The people had to not be wearing masks

6. Which of the following is a totally legit Tom Swifty?

a) “Nice boobs!” Tom tittered
b) “Lousy dog doesn’t even have a pedigree,” Tom muttered
c) “Denmark is full of assholes,” Tom said disdainfully
d) “Oh dear, I can’t get it up,” Tom said softly

7. What was interesting about the post-race interviews at Stage 9 of the 2021 Giro d’Italia?

a) The ever-stoic stage winner Egan Bernal said, “It may look like I’m crying right now but those are just raindrops, or maybe snot”
b) Geoffrey Bouchard, who had gotten passed with only 400 meters to go after a daring solo breakaway, said, “I hear Bernal has been sleeping with my girl as well”
c) Bouchard said, “My dad just texted me, ‘You’ve always been a loser, son,’ so my disappointment is absolute and my pride irrevocably shattered”
d) Both interviews were embellished if not outright fabricated by a playful blogger

8. What was interesting about the post-race interview at Stage 9 of the 2021 Tour de France?

a) The interviewer said to winner Ben O’Connor, “You’re a little glassy-eyed … are you gonna start crying now, like a QuickStep guy?” and O’Connor replied, “I think I can avoid that … I’m able to control myself better [than when I crossed the line] and I’m not yelling ‘yay’ anymore”
b) When the interviewer said, “Walk us through that victory salute, where you clapped your hands like a little girl at a birthday party,” O’Connor replied, “I went into that victory salute completely unprepared—I wasn’t meant to be in the break, I screwed up, I didn’t know what to do, then I heard we had three minutes, four minutes, five minutes, one fish two fish red fish blue fish, it was a mad stage, conditions were atrocious”
c) O’Connor said, “At the end there, I had to not panic, and when you think you’re gonna win a stage you can freeze up, and … look at me, dammit, I am starting to cry”
d) It’s possible the entire transcript of the interview was fabricated out of thin air

9. It can be argued that the metric system is not actually superior to the imperial, aka US customary, system of measurement. How?

a) Celsius is inferior because the units are too large, and because its scale goes beyond the temperatures generally experienced by humans, such that part of the scale (38 to 100) is wasted, and to express very cold temperatures you have to go into negative numbers, which is awkward
b) There’s no arguing that 60 mph—that is, a mile a minute—is a really handy mnemonic, since it’s roughly the speed we drive on the highway, so a destination 300 miles away will take 300 minutes to reach; no such mnemonic exists in the metric system
c) The metric units of weight, kilograms, are too large to be precise, and since a majority of Americans would like to lose weight, the units are demoralizing because who wants to forgo snacks for a whole week and only get to say, “I boy, I lost a whole half-kilo!”?
d) Base-10 is overrated because it lacks sub-multiples, so it’s poorly suited to calculating quickly in your head via fractions, which is why we don’t have a base-10 system for measuring time

10. What is the key to making good guacamole?

a) Don’t put sour cream in it
b) Don’t mix it in a blender—just roughly hack it up so it’s nice and chunky
c) Don’t use inferior ingredients—the whole idea is that Mother Nature makes the guac great so long as you don’t screw it up
d) Don’t add peyote, even if the characters in Oscar Zeta Acosta’s Autobiography of a Brown Buffalo spiked their guacamole with it (and note that Acosta himself just said no)

11. This year’s Paris-Roubaix bike race was particularly fun to watch because…

a) It was raining so with all the wet cobblestones and the dirt turning to mud, it was slicker than snot and there were tons of crashes
b) Gianni Moscon, who is a total scumbag who’d been in the news a number of times for misbehavior ranging from racial slurs to deliberately crashing a rider to getting a tow from the team car to punching a rival to throwing a bike at another rider, was off the front solo for a good while before falling on his ass, which made the race feel like a morality play
c) Sonny Cobrelli celebrated his victory with the most over-the-top hysterics in the history of the sport, shaking his bike at the sky as if daring the gods to defy him, throwing himself on the ground and howling like an animal, “BAAAAAA-HOO-HOO-HOO! BAAAAAA-HA-HA-HA!” and generally carrying on like he’d completely lost his mind
d) Cobrelli, when chided by the post-race interviewer for having mud on his face, replied, “No, you’re mistaken, this is an oatmeal facial mask; you see, it’s important to rehydrate your skin after a tough race like that, and oatmeal is a humectant, which means it helps the skin retain any moisture added to it, and meanwhile, oatmeal has naturally occurring glycolic acid, which effectively exfoliates dead skin cells and speeds up cell turnover, so you’re left with softer skin, less visible pores, and a more glowing and dewy appearance”

12. Which of the below products, promoted as a gift during the 2021 holiday season, is mind-bogglingly lame?

a) The aromatherapy candle, “poured [by] skilled artisans in the USA using only premium and cleanest soy wax available,” and “ideal as an aromatherapy candle or relaxing candle for yoga, meditation, and stress relief” and, best of all, “decorated with a cute, fun, adorable, and always heart-warming message of assurance,” which says in giant bold letters on the label, “I’D SHANK A BITCH FOR YOU RIGHT IN THE KIDNEY”
b) The smartphone-controlled coffee mug that enables you to set the temperature of your coffee remotely and even to set up alerts in case your coffee is in another room, since it’s simply not practical to just throw your coffee in the microwave for 20 seconds if it cools off too much
c) The clock that shows the hours and minutes as math problems you have to solve, so that you have to stop, shift gears, waste valuable time calculating the hour and minute, and then spend more time trying to calm back down because you’re pissed off now about having had to do all this
d) The $995 Gucci shoe/slipper that is a leather dress shoe in the front and a fur-lined slipper in the back, like what Chewbacca would wear if he went to prom

The answers

Great job, you made it to the end! Let’s see how you did.

Guess what: all answers are correct, thus I congratulate you on a perfect quiz! You are clearly a very astute reader of albertnet, and I hope you’ve enjoyed this blog for the last twelve months. Come back next year and pay close attention, because some of my upcoming posts are gonna be on the test!

—~—~—~—~—~—~—~—~—
Email me here. For a complete index of albertnet posts, click here.

Pretty Good Guacamole

Introduction

It’s still summer, which means it’s time for guacamole. If you’re interested in learning how to make it, you’ve come to the right place. Don’t bother with any of the recipes you’ll find online. My instructions are better, more complete, and best of all aren’t infested with annoying ads. Recipe websites are the worst, with nefarious pop-ups, videos suddenly springing to life, requests to access your location, invitations to mailing lists … just keep all that crap out of your life.

Following the structural tradition of my posts on homemade pasta, fettuccine Alfredo, Bolognese Ragu, and homemade macaroni and cheese, I’ll give you this guide in the (perhaps mythic) who-what-where-when-why-how format of the newspaper reporter.

Who, where, and when

The first time I had guacamole I was a little kid. It was a bad batch made with really awful avocados that were not only basically rotten, but also really stringy. (I’ve never understood why, but that occasionally happens.) I was revolted, and decided I didn’t like guacamole or even avocados. My evil brothers encouraged my utter failure of judgment because hey, more guac for them. (I should have been more skeptical when they didn’t ridicule my taste. They pretended that their love of guac was a bizarre idiosyncrasy and it was only natural I didn’t share it.) When I finally gave guac another try, many years later, and realized the error of my ways, I was livid—at myself, of course, but also at my brothers. On some level I still haven’t forgiven them.

I didn’t learn how to make proper guac until about 1990, when I was a student at UC Santa Barbara. A Chicana friend of mine named Tina showed me the ropes, and I have zero reason to doubt her ethnic and culinary cred. (For some reason I’m more nervous about presenting myself as an authority on this Mexican dish than I am with regard to Italian food. Perhaps it’s because I once recommended a Mexican restaurant to a friend of mine who rinsed the piss out of me for its not having been authentic enough for his more sophisticated palate.)

What

Guacamole is something made right before you eat it, whether you serve it with chips or as a topping or both. Guac is not that homogenous over-smooth green stuff you buy in a tub, and I don’t care where you buy that. (Just because Whole Foods charges like six bucks for a paltry inch-tall tub doesn’t make it good, and scarcely makes it guac). You cannot cut corners with this food, even if the store-bought stuff is arguably better than nothing. They should have a different name for that stuff, like Avocado-Whiz.

Why

Obviously you should make guacamole because it’s delicious. It’s also good for you, because avocados themselves are nutritious as is everything else that goes into it. And if you have a bunch of avocados that are perfectly ripe and will be rotten tomorrow, you practically have to make it. (Back when I commuted to San Francisco for work, I once called my boss and told him I had to work from home because my avocados would be perfect at lunchtime and rotten by dinnertime. As a fellow foodie, he was fully supportive.)

How

The best thing about guacamole is that it’s pretty easy to make. So long as your ingredients are good, all you have to do is basically get out of Mother Nature’s way. By this I mean you need to refrain from doing all the things people do to ruin their innocent produce and turn out an inferior product. Here is a list of what not to do:

• Don’t put sour cream in your guac. I cannot fathom why people do this. It simply doesn’t belong. I mean, would you put sour cream in your beer?
• Don’t mix your guac in a blender. It’s not supposed to have the texture of mayonnaise. I was once at a dinner party and the hostess set out a bowl of this strange white-green substance. Since there were chips nearby, I grasped that it was a dip of some kind. It tasted like nothing. I asked what it was and was shocked when the hostess said, “It’s guacamole!” I was struck dumb. I’d had no idea that’s what it was trying to be.
• Don’t put garlic in your guac. Yes, some recipes call for this, but garlic is not authentic, it doesn’t greatly enhance your guac, and it gives you bad breath.
• Don’t roughly hack up the onions. If you get big hunks of onion in your guac, that drowns out the other flavors, plus you (again) end up with dragon breath.
• Don’t just mix avocados with commercial salsa and pretend that’s guac. It won’t work. The only exception is if the salsa is from Mario’s La Fiesta, but this is sadly impossible as they folded a decade ago.
• Don’t make it right at the table in front of your guests like some silly overpriced Mexican restaurants do. That’s just a gimmick. This takes a little more work than your guests would have the patience for.
• Don’t start with inferior ingredients. If the avocados and tomatoes aren’t in season, it’s just not going to work out that well. This is a summer food, unless you live in California and your local produce market has connections in South America (though really, shouldn’t you source your produce locally, blah blah blah?).
• Don’t add peyote. That’s totally not the point. I don’t care if the characters in Oscar Zeta Acosta’s Autobiography of a Brown Buffalo spiked their guacamole … you shouldn’t. (Note that Acosta himself just said no to that spiked guac.)

So here are all the ingredients you’ll need:

• Avocados (preferably Hass)
• Onion (red is best, or white)
• Cilantro
• Lime
• Tomatoes (preferably dry-farmed Early Girl, though cherry tomatoes work too)
• Salt
• Crystal sauce (or Tabasco)
• Rice vinegar (optional)

I won’t bother with the quantities of each ingredient because how much you use has simply to do with the number of avocados you have, and (to a lesser extent) the number of people who’ll share it. Everything else is up to your judgment: what looks right, like what you’d see in a good restaurant? What tastes right? You can always taste as you go (chips being easier than a dozen little tasting spoons) and add more of whatever it seems to need. Experimentation is necessary and fun. If you avoid the don’ts listed above, it’ll turn out fine.

OK. To start, sink a sharp chef’s knife or paring knife into the avocado, across the middle horizontally, until you hit the pit. Rotate the avocado so that you cut all the way around, then twist the two halves apart. Thwack the knife into the pit so you can pull it out. Now slice the flesh of the avocado into rows, then go across those like a grid so it’s kind of cubed. Scoop that out into a big bowl. You’re not really going to mash this per se. By the time everything is mixed, it’ll be mashed enough. Again, you want it chunky.

It would be a shame to use mealy, pink tomatoes like what the giant supermarkets have. I suppose really good commercial pico de gallo would work in a pinch, but really you want those Early Girl tomatoes, in season. They should be bright red and so flavorful that you actually curse under your breath that you spent so much of your life eating terrible tomatoes before discovering these. Dice them into pieces roughly a centimeter on a side (though of course they shouldn’t be perfect cubes—what kind of nutjob are you?). Throw them in the bowl without the juices. (If they’re really watery you might question their quality. The non-flesh part with the seeds should be fairly gelatinous.) Can’t get good tomatoes when you need them? Not to worry. The photo at the top of this post was of a batch that didn’t even have tomatoes … it was still pretty good.

Now dice up those onions. If they’re strong, use less. And like I said before, don’t just hack them up willy-nilly. Use a razor-sharp knife and make very thin slices, like you could read through, almost all the way through the onion but not quite. Then shift it 90 degrees and slice the other way. Now turn this on its side and slice down again to create tiny cubes. Once you have a nice pile, hack it all up further, pivoting the knife around. There’s no such thing as too fine … your patience will ultimately limit you. Throw those in the bowl.

Next comes the cilantro (which is the only ingredient Tina didn’t teach me to use, probably because we couldn’t get it). Tear the leaves off the stems, wash them, and hack them up nice and fine and throw them on the pile. How much you use is a matter of taste. If you don’t put any in, your guac will still be just fine, but cilantro really does make it better.

Squeeze in some lime, and shake in some salt, and then glug in some Crystal sauce. How much of each you add is, again, all up to taste. (As explained here you should not skimp on salt in the name of good health.) If you have very young children you might go light on the Crystal sauce. (Why wouldn’t you just use cayenne pepper? Well, you could, but the Crystal sauce includes vinegar which makes your guac tastier. If you don’t have Crystal or Tabasco sauce, or are going light on that so the guac isn’t too spicy, add a tiny bit of rice vinegar for a bit of zip.)

Now, if you’ve started with beautiful ingredients, take a moment to gaze at your bowl of goodness before you mix it up. It should look about like this:

Note the fresh red and green peppers in the background of the above photo. Did those go into my guac? Nope. They’re just for show. I’m not sure what that salsa is doing there either … I was probably just eating it with chips while I made the guac, out of sheer gluttonous hedonism. By the way, I’ve noticed how modern smartphone cameras take liberties with the color, trying to make everything look better than it is. I really don’t like this about the camera software. But rest assured, my tomatoes really were that red. Just gorgeous. Note the size and shape of the Early Girl on the cutting board there. It’s not a beefsteak tomato, and it’s not a Roma, okay? If you can’t get Early Girl, get cherry tomatoes, like I said earlier. (Weren’t you paying attention?)

Now you stir everything together … not with a whisk, not with a hand blender, and not with any force. Just mix it gently with a big spoon until the ingredients are combined. Then stir it more only as needed to re-mix as you adjust the flavor. The great thing about making guac is that you can just go crazy fine-tuning it by adding more of this or that ingredient, tasting all the while by dipping in chips. If half of it’s gone by the time you declare it officially done, that’s not such a bad problem to have, innit? I mean, you’ve just had this blissful kitchen time…

Here’s what the finished product ought to look like:

If you’re serving this at the table, you’ll want to move it into a nice clean bowl that’s just large enough to hold it all. (This provides the added benefit of giving you, the deserving chef, the opportunity to clean out the mixing bowl with a rubber spatula like a cat licking her paws.) I took a final photo of my latest batch in a nice white bowl, but I won’t post it here. The phone software went nuts and enhanced the color to the point it almost looked like the guac had M&Ms in it. This was a ridiculously brazen act of auto-retouching and I cannot deceive you like that. Maybe next time I make guac I’ll get out my real camera and snap some more photos to post here. Sheesh.

Now, one of my favorite things about making guac is the way you get people to eat it. If your household is anything like mine, all you have to do at this point is say, in voice only slightly louder than normal conversation, “There’s guac.” You’ll witness a stampede as your family members descend on the bowl from every corner of the house.

Oh, one more thing: don’t serve your guacamole with lame national-brand chips like Tostitos—it deserves better. You don’t need to go full-yuppie with chichi brands like Late July either. Get that weird brand whose label is in both English and Spanish, if you’re lucky enough to live somewhere that offers such a thing. (I have no idea what people do in, like, Vermont.) My favorite brand is a local one, Casa Sanchez, that offers both thick and thin varieties. Find the chips that look like what you’d get at an authentic taqueria, not what you’d get at a Super Bowl party in Cincinnati or Green Bay.

A final note

If you follow these directions, don’t be surprised if your friends and family gush about how great your guacamole is, like you’re some kind of legit chef. It would be deceitful to accept the credit, though, given that all you did was cut up and combine some basic ingredients. Reply modestly, like, “Oh, I didn’t make this. God did. I just assembled some stuff without screwing up.”

—~—~—~—~—~—~—~—~—
Email me here. For a complete index of albertnet posts, click here.