IBAF rankings.

The International Baseball Federation has released its first-ever baseball rankings, by country.

I can’t believe they put Thailand 26th – that’s an outrage – and there will be rioting in Lahore when word gets out that Pakistan ranked last.

TV today + Raines column.

I’ll be on ESPNews today at 4:10 pm and 6:20 pm EST, talking mostly Hall with a little Lowe thrown in.

There’s also a new column from me on Tim Raines’ candidacy that has been a little lost in the Rickey/Rice shuffle.

Technical difficulties.

I’m still rebuilding the site, so bear with me.

The Mailbag of Malcontent, vol. 11.

From a reader named Dante:

Your wrong about Rice ,he is most Deserved

Well that just settles it.

What I really don’t get is what possesses someone to go through all the effort to find my ESPN mailbag … and then send that message.

ESPN’s Hall of Fame ballots.

Eleven of them, all summed up in one table.

And to think, in January 2019, I might have a “KL” column of my very own, with an “x” in the row for Tim Raines.

The Amazing Adventures of Kavalier & Clay.

Michael Chabon’s The Amazing Adventures of Kavalier & Clay, winner of the Pulitzer Prize for Fiction in 2001, is a clever, sprawling novel about two young cousins who become almost overnight sensations in the world of comic books, helping to launch the genre’s golden age leading into World War II.

Kavalier & Clay tells the story of Josef Kavalier, a Jewish refugee from Prague who flees the Nazis in a most unusual fashion, and Sammy Klayman (who adopts the nom de plume of Sam Clay), his American cousin with whom he goes to live. Sammy has a knack for storycraft but isn’t much for art, while Josef, in addition to being an experienced magician, is a skilled and meticulous artist. Seeing the success of Superman, the two cook up a new superhero, The Escapist, and convince Sammy’s novelty-selling employer to publish a comic book as a way to sell more useless gadgets to kids. The Escapist is a success, but after a few years of glory, the two cousins’ lives take rather sudden turns for the worse.

Chabon’s mind and typewriter appear to ignore boundaries and guidelines, resulting in a book that often lacks direction and needed cuts both to its prose and to its scope. There’s an entire section, depicting Joe’s time serving in Antarctica during the war, that is superfluous and insanely over the top (Joe survives carbon monoxide poisoning that kills almost everyone in the camp, then survives a plane crash, then survives being shot … come on). The major plot events are usually out of the blue; the first chunk of the novel revolves almost entirely around the development and publishing of the cousins’ comic books, with side stories about their two romantic entanglements, when, roughly two-thirds of the way through the book, Chabon suddenly shifts direction, hitting each cousin with a separate, shocking, tragic event, and turning the book dark as if he’d switched off all the lights.

The prose suffers similarly from the lack of editing. His vocabulary is immense, including a handful of Chabon neologisms, but he uses a number of words that will be unfamiliar to the majority of readers and would have been better replaced by more common terms. Does he really need to describe an after-lunch event as “post-prandial?” Why would he add the last two words to the sentence, “Lit thus from behind by a brimming window, Josef Kavalier seemed to shine, to incandesce.” Why refer to the “ordinary wailing and termagancy of the dogs” instead of referring to their temper or peevishness or (if he wanted to use a fancy word) choler? These words may all be perfectly cromulent, but it doesn’t mean they were the best words for Chabon to use in his prose. He’s clearly a man in command of the language – referring to an expanse of Antarctic water as “this grievous sea,” calling a dictionary simply “the unabridged” – but his verbal brake pads appear to be worn through.

The first two-thirds of the novel, before it turns dark, is witty. Chabon is deft at writing quick dialogue and providing dry, almost Wodehouse-ish observations (“He drank an extremely cheap brand of rye called Brass Lamp. Sammy claimed that it was not rye at all but actual lamp oil, as Deasey was strongly near-sighted.), adding the occasional flourish of grin-inducing detail, as in the footnote that tells us that the compendium of one character’s pulp-fiction works was found a half-century later in an IKEA store “serving as a dignified-looking stage property on a floor-model ‘Hjörp’ wall unit.” But those occasional footnotes are another symbol of Chabon’s expansive vision and unwillingness to narrow his scope for the novel’s own good; whereas the miraculous Jonathan Strange & Mr. Norrell is fully committed to the novel-cum-historical-document approach, with copious footnotes and consistent use of fictional reference works, Chabon is a footnote dilettante and gives only splotches of fictional history as it suits him.

Kavalier doesn’t fare well in comparison to Jonathan Strange beyond their different approaches to adding realistic historical notes and details. Susanna Clarke created two flawed but compelling main characters, putting them in partnership and then in conflict, giving the reader incentives both to support and oppose each character in response to individual thoughts and actions. Neither Kavalier nor Clay is as fully-formed as Strange or Norrell; Sammy’s character, in particular, is only briefly explained by an odd chapter about his odder father, and Clay’s homosexuality is there almost as a plot convenience, with little exploration at all of the conflicts a gay (and mostly closeted) man would have faced in that time. Sammy is gay because it allows Chabon to mess with him twice in crucial plot points that wouldn’t have worked if he was straight. When he’s finally outed, the consequences are almost nil, which doesn’t seem remotely realistic for the time period.

Kavalier is worth reading for Chabon’s sheer vision – he researched his topic thoroughly and created a paean to the golden age of comics that also covers the Holocaust – and some of the book’s more successful inventive ploys, but the disjointed story and incomplete characters left me disappointed and unaffected at the close.

Next up: Another Pulitzer winner, the oddly out-of-print The Mambo Kings Play Songs of Love, by Oscar Hijuelos. About a quarter of the way through it, I’m not impressed, although I’ll save the biting commentary for the writeup.

The freezer.

Try this link for today’s KlawChat at 1 pm EST.

Michael Ruhlman has an interesting post today on the “freezer pantry” – things you keep in your freezer so you always have them on hand to add to dishes. I’ve been doing something similar for years now, although I had never thought of tomato paste as freeze-able. (I’ll certainly try it now, because I never go through a can of tomato paste – something I only use occasionally – before it passes its prime.)

Here’s my list of freezer staples, some of which overlap with his:

    • Bacon. I buy a package, use what I need right away, roll up each individual slice, and bag them. Rolling them separately makes it easier to pull out just the number of slices I need, and they thaw quickly if you dunk them (in a plastic bag) in cool water because of all the surface area.
      Chicken stock. I freeze it in one-cup and three-cup containers. You can really never have enough of this stuff. I usually have at least one chicken carcass in my freezer for the next batch. Right now I have three. I also keep frozen bits of vegetables that might go into the stock – ends of celery, peppers, and onions that I wouldn’t include in a dish but that still have plenty of flavor for a stock.
      Oat bran. You should keep whole grains in your freezer, and mine is full of them: brown rice, barley, whole-grain coarsely-ground cornmeal (better for polenta than what’s sold as “polenta”), and whole wheat flour, at a minimum. I love the taste of oat bran and, given its nutritional benefits, like to add it to all kinds of baked goods. My wife was hooked on Trader Joes’ pumpkin bread in the fall, and I found that you could add 2 Tbsp of oat bran without affecting the texture of the finished product.
      Raw nuts. Again, like whole grains, they can go rancid. Toasted or roasted nuts can lose a little something in the freezer, but raw nuts need to be toasted before you use them, so the freezer is a great spot, and they never freeze together.
      Pancakes. Granted, not an ingredient, and more about feeding the toddler than about actual cooking. But pancakes, cooled on a rack, freeze beautifully and separate easily. For my daughter, I put two on a plate, microwave about 30 seconds, top with pure maple syrup, then nuke for about ten more seconds.
      Lemon juice. Buy a separate ice tray for this. You cut a lemon to get a bit of juice and have half a lemon left over. Squeeze out the rest, measure out 1 Tbsp increments, freeze each in its own compartment, pop them out and bag them. (Don’t leave them in the tray. I have no idea what the process at work is, but they shrivel and become gummy. It won’t happen in a bag with most/all of the air sucked out.) You can do the same thing with egg whites, although I don’t recommend freezing these for more than a few weeks.
      Legumes and corn. Right now, I have frozen peas, lima beans, and corn in my freezer, which is about my minimum. I never cook any of these on their own, but include them in all kinds of stews, soups, and rice dishes. If you have rice, an onion, peas, and corn, you have everything you need for a great and colorful pilaf.
  • I know a lot of people swear by food-saver devices; I bought the inexpensive Reynolds Handi-Vac, because I couldn’t bring myself to buy a $100 device (that’s eight pounds of coffee! nine or ten new books!) that would just take up more space. It works very well on dry goods, and it works quickly. I would link to Amazon, but you’re better off getting it at Target.

    Peter Reinhart’s bread-baking books.

    Quick update first: I finished Kavalier & Clay today and hope to post a writeup before Thursday’s Klawchat, which will be at 1 pm. Also, my ranking of the top 100 prospects is tentatively scheduled to go up on January 22nd.

    I got two bread-baking books by Peter Reinhart for Christmas: The Bread Baker’s Apprentice and Whole Grain Breads. Having read both and made two recipes from them, I can give both a very high recommendation.

    I’ve made two recipes so far from the whole grains book: pizza dough and hearth bread, both with 100% whole wheat flour. The recipes worked as advertised, which, for bread recipes, is in and of itself remarkable. Pizza dough has long been a culinary bugbear of mine, as a pizza dough that can be stretched to authentic Italian paper-thin proportions must have excellent gluten development to avoid tearing during the stretching and shaping process. I’ve tried many recipes – including two stalwart sources, Joy of Cooking and Alton Brown – and none has worked; in fact, Reinhart argues that using table sugar in bread doughs is a waste of time, because it’s too complex for yeast to eat, which explains why Brown’s pizza dough (which includes 2 Tbsp sugar) doesn’t rise well and ends up very sweet. So for the last two or three years, I’ve bought white-flour doughs at Trader Joes and Whole Foods; I’ve tried Trader Joes’ whole-wheat dough, but it really lacks gluten and tears too easily to stretch it.

    Reinhart’s whole wheat pizza doughs rolled thin enough that I could see light through them and they were almost cracker-like after baking, which is a very Italian-style pizza crust. (I do like New York-style pizza, where the dough is thicker and has a little more tooth, but Italian pizza is my favorite.) If that isn’t enough to sell you, consider this: Reinhart’s “delayed fermentation” method, which he uses for all of his breads, requires less kneading than any other bread recipes I’ve seen by relying on time, refrigeration, and the power of water to break down the starches and sugars in flour to give the dough strength and flavor.

    The Apprentice book focuses on bread-making basics, with an emphasis on method and formula rather than just recipes. Reinhart discusses the twelve stages of bread-making; necessary (and unnecessary) equipment; and the science of bread, with explanations of the different types of yeast, flour, sweeteners, and so on. (The whole-grains book goes into more detail on the differences among ingredients.) He also walks you through creation of a wild-yeast starter and through the basic steps to create sponge starters like bigas and poolishes, on which he builds most of the breads in the two books.

    The books include just about every yeast bread I could want to bake, including hearth breads, sandwich breads, rye breads, challah, brioche, bagels, English muffin, and baguettes, as well as several international breads with which I was unfamiliar. He also includes a few crackers, including graham crackers and seeded whole-wheat crackers, and corn bread, which is chemically leavened. Together, they form a reference work that gives a real education in the art and science of baking great bread. If you don’t care about whole-grain baking (it’s not just 100% whole wheat, but multigrain breads including all sorts of grains in flour and kernel forms), just get Apprentice, but I recommend both if you want to add more whole grains to your diet.

    At least he’s consistent.

    Jay Paris screws up a ballot.

    Again.

    (Hat tip to Jeff from Rotowire.)

    Happy New Year.

    Many of you already know there’s been some medical drama in the Law household this week, and I probably won’t be updating the site or commenting on it until next week at the earliest. Everyone is fine now, but we’re still playing catch-up.

    In the meantime, here’s a fun article on the origins of twenty of the most popular Muppets.