Sunshine Smile: Spicy Ginger Carrot Soup
Isn't it amazing what can happen when you answer your email? This week when I got a call from two dudes with a web site and an inclination for video streaming. It wasn't my first random web call, I hope it' won't be the last.
The two dudes are emerging break-out comedians, with a keen sense of graphic design, no fear of singing off key; modern merry pranksters with good Southern manners. They are making the most of the opportunity that new media has given creative types who have some technical capabilities. But don't take my word for it; spend some time with Rhett and Link, who already have a bit of an international cult following: they'll make you laugh.
They asked to interview me for their first live webcast, as a "celebrity voice". They found me keenly articulating how to make Mashed Potatoes on YouTube, as part of the project I was working on for HolidayKitchen.TV.
(Culinary note: This version of mashed potatoes is a bit of a guilty pleasure. You know me, I'm all fresh leeks and farmer's market eggs. This is not my recipe, but damn it's good. You put two little buds of that grocery store Boursin into the mix and damn. Liquid crack, my peeps. But yo you didn't hear it here.)
So when I hear that these two snickerdoodles want to interview me for their inaugural show, what could I do? I got a sense of their stule through their red carpet antics and other bits of humor. This was going to be like ripping off a bandaid. I was going to be the butt of the joke, but what was I going to do, run and hide? I put myself out there, now it was time to take the licks. I've achieved the level of notoriety where I get interviewed. It's like Letterman, except it's noon on a Friday and, outside of friends and family, we might break a hundred viewers. It was high time to stick the pinky toe in the pool.
Plus, when I had a pre-call with Rhett on the phone, he seemed like a good natured, good humored North Carolinian (were he from Williamsburg, I'd most certainly take a pass). How bad could this be?
They called; I answered. They made fun of me, I made fun of myself, then they made fun of themselves. But there was a constant scrolling of commetary from the 148-odd people who were listening in. Some, like my cousin were giving positive pro-Fishman comments, but some were just wankers saying wanker-y things.
After I said goodbye, Rhett started reading the scroll and got a little down in the mouth. He requested that the listeners think before they write, or maybe even watch a few webcasts before they so quickly write something negative. The comments weren't that bad -- it was dime-store moron vintage, but he took some of them to heart. He was doing his best to entertain a globally dispersed group of 148, and, through the privelage of anonymity, they demonstrated their lack of manners.
Link pulled Rhett out of his funk, and they continued to be their incredibly talented selves. But I knew how he felt; he was feeling that which I was dreading before I answerd the phone.
That's where web performing is incredibly different from accepted modes of modern entertainment. Sure, Rhett and Link get a chance, but they have to deal with the fronteir mentality. When you're on TV, you're edited. When you're on the radio, no one can say you're fat. When you cut an album, or write a book, people can take you or leave you. (Plus, they've pay for the privelage, so they're already inclined to like you.) When you're on stage; there are other people around, and peer pressure reinforces social grace.
But when you're performing on the Internet, live, the comments come, fast and furious. The comments sting; it's easy to get distracted by the cruel noise. And Rhett and Link are doing good work. I hope they realize that; keep their chins high, and continue to smile their own particular brand of bright Southern sunshine.
Spicy Ginger Carrot Soup
Serves 4 to 6
Play with this delightful recipe a little, depending on your carrots. If you have super sweet (thin) carrots, go with less sugar. If you've got bigger carrots, you might need to amp up the sugar, or use some honey. I've made it twice this week already. Really good stuff (and it freezes well time). Guaranteed to warm up the toughest winter day.
1 1/2 tablespoons butter
1 tablespoon chopped fresh ginger or 1 1/2 teaspoons ground ginger
1 medium onion, chopped
4 large carrots (about one pound), chopped
1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)
2 cups low-sodium chicken stock
1 cup spicy ginger beer or ginger ale (the spicier the better!)
1 1/2 tablespoons granulated sugar
1/2 cup half and half (optional)
1/4 cup sour cream or thick greek yogurt
1 tablespoon finely chopped chives
1. In a medium saucepan over medium heat melt butter. Add ginger and cook until fragrant, about 15 seconds. Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook for 5 minutes. Add chicken stock, water and sugar; bring to a simmer and simmer until vegetables are soft, about 10 minutes. Add half and half (if using).
2. Transfer carrot mixture to a blender and cover. Blend until smooth, about 1 minute. Divide the hot soup among serving bowls, and dollop 1 tablespoon of sour cream in the center of each bowl. Garnish with chives and serve.
The two dudes are emerging break-out comedians, with a keen sense of graphic design, no fear of singing off key; modern merry pranksters with good Southern manners. They are making the most of the opportunity that new media has given creative types who have some technical capabilities. But don't take my word for it; spend some time with Rhett and Link, who already have a bit of an international cult following: they'll make you laugh.
They asked to interview me for their first live webcast, as a "celebrity voice". They found me keenly articulating how to make Mashed Potatoes on YouTube, as part of the project I was working on for HolidayKitchen.TV.
(Culinary note: This version of mashed potatoes is a bit of a guilty pleasure. You know me, I'm all fresh leeks and farmer's market eggs. This is not my recipe, but damn it's good. You put two little buds of that grocery store Boursin into the mix and damn. Liquid crack, my peeps. But yo you didn't hear it here.)
So when I hear that these two snickerdoodles want to interview me for their inaugural show, what could I do? I got a sense of their stule through their red carpet antics and other bits of humor. This was going to be like ripping off a bandaid. I was going to be the butt of the joke, but what was I going to do, run and hide? I put myself out there, now it was time to take the licks. I've achieved the level of notoriety where I get interviewed. It's like Letterman, except it's noon on a Friday and, outside of friends and family, we might break a hundred viewers. It was high time to stick the pinky toe in the pool.
Plus, when I had a pre-call with Rhett on the phone, he seemed like a good natured, good humored North Carolinian (were he from Williamsburg, I'd most certainly take a pass). How bad could this be?
They called; I answered. They made fun of me, I made fun of myself, then they made fun of themselves. But there was a constant scrolling of commetary from the 148-odd people who were listening in. Some, like my cousin were giving positive pro-Fishman comments, but some were just wankers saying wanker-y things.
After I said goodbye, Rhett started reading the scroll and got a little down in the mouth. He requested that the listeners think before they write, or maybe even watch a few webcasts before they so quickly write something negative. The comments weren't that bad -- it was dime-store moron vintage, but he took some of them to heart. He was doing his best to entertain a globally dispersed group of 148, and, through the privelage of anonymity, they demonstrated their lack of manners.
Link pulled Rhett out of his funk, and they continued to be their incredibly talented selves. But I knew how he felt; he was feeling that which I was dreading before I answerd the phone.
That's where web performing is incredibly different from accepted modes of modern entertainment. Sure, Rhett and Link get a chance, but they have to deal with the fronteir mentality. When you're on TV, you're edited. When you're on the radio, no one can say you're fat. When you cut an album, or write a book, people can take you or leave you. (Plus, they've pay for the privelage, so they're already inclined to like you.) When you're on stage; there are other people around, and peer pressure reinforces social grace.
But when you're performing on the Internet, live, the comments come, fast and furious. The comments sting; it's easy to get distracted by the cruel noise. And Rhett and Link are doing good work. I hope they realize that; keep their chins high, and continue to smile their own particular brand of bright Southern sunshine.
Spicy Ginger Carrot Soup
Serves 4 to 6
Play with this delightful recipe a little, depending on your carrots. If you have super sweet (thin) carrots, go with less sugar. If you've got bigger carrots, you might need to amp up the sugar, or use some honey. I've made it twice this week already. Really good stuff (and it freezes well time). Guaranteed to warm up the toughest winter day.
1 1/2 tablespoons butter
1 tablespoon chopped fresh ginger or 1 1/2 teaspoons ground ginger
1 medium onion, chopped
4 large carrots (about one pound), chopped
1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)
2 cups low-sodium chicken stock
1 cup spicy ginger beer or ginger ale (the spicier the better!)
1 1/2 tablespoons granulated sugar
1/2 cup half and half (optional)
1/4 cup sour cream or thick greek yogurt
1 tablespoon finely chopped chives
1. In a medium saucepan over medium heat melt butter. Add ginger and cook until fragrant, about 15 seconds. Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook for 5 minutes. Add chicken stock, water and sugar; bring to a simmer and simmer until vegetables are soft, about 10 minutes. Add half and half (if using).
2. Transfer carrot mixture to a blender and cover. Blend until smooth, about 1 minute. Divide the hot soup among serving bowls, and dollop 1 tablespoon of sour cream in the center of each bowl. Garnish with chives and serve.
posted by Allison Fishman Task at 3:51 PM
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