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I paint, make collages and mixed media work. I write poetry. I reflect on the Tao.

Thursday, July 15, 2010

MONA, CLOACA and real soulfood

Cristina Ruiz has recently written about the new Museum of Old and Modern Art being developed by gambling millionaire David Walsh in little old Hobart, Tasmania, Australia. A museum like no other, it is described by Walsh as an “unmuseum” and a “subversive Disneyland”. I highly commend the article in its entirety.

I was amused by the description of Wim Delvoye’s Cloaca.
“The machine, which simulates the human digestive process, creates excrement which is apparently indistinguishable from the real thing. It will be the first version of the work which Delvoye has sold to a museum.”

I understand its artistic pedigree (out of Bosch by Duchamp); confronting the unpleasant reality of the universal human condition and challenging the concept of art as something higher. I also grasp its intellectual point; humans as digestive and excreting machines (a point denied by the imaginative and technical faculties that conceived and realised the piece).

However, I am quickly bored with such intellectual parlour games. I prefer art before which my intellect is silenced and my soul engaged. This is not necessarily sublime, uplifting or beautiful. Sometimes it is downright ugly, depressing and shocking. But it is always profound.

So here is something far more human and pleasant for the digestive faculty. Some real soulfood: a spontaneous creation from intuition with love, made in the spirit of wu wei.

Espontaneidad (Eng: spontaneity)

Olive oil
1 large onion, peeled and chopped
4 lean pork steak medallions, cut into small cubes and dried
4 slices of lean bacon
1 teaspoon of Mexican spice seasoning (I get mine from the Spice Shop in Hobart)
1 teaspoon of mild smoked paprika
A little salt
4 roasted garlic cloves
Half a cup of stock or white wine
1 can of diced tomatoes
4 potatoes, peeled cubed and parboiled
Corn from 1 cob
1 Tablespoon of chopped parsley

To serve:
1 corn tortilla per person, warmed in oven
Generous amount of sharp cheese, grated
Mexican Salsa sauce (mild to hot, as preferred)
(Optional) Chopped Jalopena chillis

Cook the onion in a generous amount of olive oil on a medium temperature until softened and starting to brown. Remove onion from pan, reserving as much oil as possible. Return pan to heat and turn up to high. When oil begins to smoke, add pork and brown. Turn heat down to medium high. Add bacon. When a brown crust starts to form on the base, add the spices and the roast garlic. Stir and add the wine or stock. Scrape up all the crust from the bottom of the pan. Add the tomatoes, potatoes and corn. Turn heat down and allow to simmer and thicken. Add parsley.

Lightly grease a pancake pan or griddle. Heat griller. Place tortilla on pan, spoon mix over, top with cheese and melt cheese under griller. Top with Salsa and chillis.

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