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Cake day: June 13th, 2023

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  • See? That’s where I get confused and I end up with the “that can’t happen” attitude in my head.

    If you abolish private property, then who has that property? Someone will always have some of that, at least. Let’s imagine that it’s seized, by whom? How? And why wouldn’t that be thievery in the eyes of those who don’t want it? Because if I want it to happen, then it would be relinquishing, but if I don’t it would be coercive, because I cannot pay anything to that person, otherwise it would become a “haver” against all of those “havenotters” that gave their property for nothing but good will.

    And then there’s the redistribution fact, of how to do that? Equitable? By some principle? Depending on who you are and are not, you get X o Y amount of “property”? And then it’s the issue of how do you measure that “property”? Because two cups of sugar can be of similar value, but not two houses. It’s not the same to live in downtown Manhattan than in the middle of Saskatchewan.

    Finally, who does that? We? And who is “we”? Who organises “we”? How is “we” not anarchist? And if it’s anarchist, how do we ensure it’s just?







  • No, that’s an effect of collusion and cartelization of the economy. It’s because you have very few actors supplying the product and the barriers of creating a similar product are too high, so new competitors cannot access the market. Then the current suppliers can sit on the product and wait for it to be at the right price, as long as it doesn’t go to waste.

    As you can see, all of this screens about real estate:

    • Cartelization/collusion: The aren’t that many companies that have properties on sale
    • High cost to enter: Building is pricey, and it depends on the location of the property more than anything. So a building in one neighborhood is not a direct replacement of a building in another neighborhood.
    • Real estate does not go to waste. Unless bad luck or poor choices, your building should work fine for a couple of generations. And worst case scenario, the land already has a price.

    This is the time when governments should intervene and come up with a proposal to solve the cartelization.






  • Risotto. I make one with panceta and mushrooms that can’t be easier to make. And the principle is to just stir for 20’ or so.

    Ingredients (serves for 2)

    • Risotto type rice (Arborio, Carnerolli or similar) 150 gr
    • Chicken broth (homemade, if store bought then liquid, never in cubes) 1 lt
    • Onion 1 medium
    • Panceta 200 gr
    • Mushrooms (fresh) 200 gr
    • Olive oil
    • White wine
    • Parmesan cheese (grated or in very small chunks) 50gr
    • Butter 20 gr

    Prep

    1. In a pot, put the broth to heat. It’s not required for it to boil just to be hot.
    2. Chop the onion in very small cubes, as small as the rice grain if possible (so when you are eating it, you don’t feel it)
    3. Chop the panceta in cubes (no bigger than your thumb)
    4. In a big pot, at mid heat, put the panceta to brown and defat
    5. Once the panceta is brown and you have a good fat source at the bottom, remove and reserve the panceta
    6. Put the onion in the pot and use the same fat from the panceta to sauté it. If you need more, you can use olive oil.
    7. Once the onion is almost translucent, put the rice and pearl the rice. From now on, you should always be mixing the rice with a big wooden spoon or similar. Never stop stirring. This will make the rice to let all the starch go, which will make your risotto creamy.
    8. Once the rice is pearled, pour some wine to deglase and keep stirring.
    9. Once the wine has evaporated and you hear the crackling, pour some broth until the rice is submerged, keep stirring.
    10. Once your broth is evaporated and you start hearing the crackling again, put the panceta, the mushrooms and pour some more broth. Keep stirring.
    11. When you see that you are low on broth and hear that the rice is crackling, check on the rice for the cooking point. It should be al dente, meaning that you should be able to bite it and feel some resistance, but it should be very edible. If you still feel it too hard, pour more broth and keep stirring.
    12. When your rice is done, take the pot away from the fire, and put the parmesan cheese with the butter. Stir and mix until it’s uniform and creamy.
    13. Serve hot in small bowls or similar plates
    14. Decorate with olive oil, fresh grinded pepper and parsley.