The unknown can be so exciting.
Wednesday, May 25, 2011
Saturday, May 21, 2011
those dreaded, overripe bananas.
For me a banana has to be just green yesterday and still have a hint of green along the edges.
So every time I get home and am bombarded by the hot waft of this forgotten fruit, I pucker in disgust
But I think I can turn this around.
Taking interest in the peels, they will no longer be the backbone of slapstick comedy nor just a component of compost.
The flesh is easy: make a smoothie, make some bread, make some ice cream.
It's time to explore the spotted and slippery land of the banana peel.
at 3:28 PM
Wednesday, May 18, 2011
Made some lunch for Christina to take to work using some familiar faces in the fridge.
•Kimchee Red Radish•
•Dehydrated Asparagus Trimmings•
•Bacon-Cured Egg Yolk•
•Shaved Bonito [served separately]•
•Onion & Celery stewed in a sauce of Coffee, Shoyu & Worchestire•
-the kitchen sink is jealous-
at 3:53 AM
Tuesday, May 17, 2011
Monday, May 16, 2011
Saturday, May 14, 2011
Wednesday, May 11, 2011
Most new and creative ideas from chefs used to call for a certain level of secrecy. Earmarking jots and doodles that you wrote with your hand cupped over your notebook dreading peers from your peers. Luckily, especially nowadays, the new chef is not as secretive as their predecessors. With aid of the web, a plethora of information is being deployed daily to the masses, or to those who seek it. With such sites as eGullet or the Alinea mosaic, the new El Bulli foundation, even YouTube, Ideas in Food, Cooking Issues and various other blogs, tweets, videos and responses expose new ideas and ways of thinking about food bringing more people to the same level and deleting a certain level of elitism.
Intrigued by their stream-of-conciousness layout and feeling the need to share as much information as I can through my research or what I stumble upon, I've decided to create a tumblr account to organize great findings and sources of inspiration.
Go there. Hopefully there is something to learn or be inspired by.
at 10:28 AM
Sunday, May 8, 2011
Saturday, May 7, 2011
It's often important to trim your vegetables.
You want to refine your produce by deleting stringy fibers and removing exposed skin.
Say you lost track of such a task to the point where you kept peeling until the vegetable was no more.
In fact, it could very well become much more.
Case in point.
I gently attacked these asparagus stalks after separating the outer green layer and detaching the shoots.
I peeled until long, flat, thin strands were formed, producing ribbons that closely resemble flat pasta.
I simply reserved these raw and ribboned stalks in cold water while I blanched, roasted, blended and reduced the outer layer trimmings with some rosemary oil.
at 6:11 PM