So we did 4 buffets in 24hrs. For lunch today, we went to another buffet, this time at the Cosmopolitan. We can see the hotel very clearly from the room, but walking there took 15mins, having to walk through the Bellagio then to a thankfully covered walkway.
The Cosmo is modern and very pretty. My friend J told me that they advertise themselves using the slogan the right amount of wrong, and there is that feel.
What I liked about the buffet was the food was different from the buffetofbuffets one, because it didn’t come from the same group of companies. There was a kale salad, of course. Different varieties of cauliflower. A brussels sprout salad that was really good, so good that I had it with the main course. Roast was prime rib and a sirloin, both of which I enjoyed. Skipped the asian and italian food sections.
Dessert was also small bites which I sampled lightly. The highlight in terms of dessert was ice cream. I had berry frozen yoghurt, salted caramel peanut and thai tea. The salted caramel peanut was very good, salty enough for me and the peanut butter came through. The surprise delight was thai tea, or their version of the type of tea found in asia–strong black tea with sweet condensed milk. The creamy and sweet milk came first, then the tea afterwards.
Went back to the hotel after lunch and even though we had intentions to go to downtown, we ended up staying inside the hotel for the rest of the day. Helped a little bit with conference setup, mostly hung around the registration desk talking to people. Dinner with friends at the mexican place inside the hotel. Back to the room by 8pm and caught up with mkr videos.
tl;dr: spent the day eating, walked 13km in between going from one buffet to another.
Since we activated the buffet of buffets pass at 6.27pm last night, we have until that time today to fit as many buffets as possible. We figured we can do breakfast, lunch and dinner today and planned it out accordingly.
Breakfast was at Flamingo, just across the street from our hotel. At 8am it was already very hot outside. A showed me how to crush up watermelon and add to iced tea, which was delicious. I had honey roasted ham, sausage, bacon, egg white omelette, and kale salad. Strange to have kale salad for breakfast, it was very tasty. There were blueberries, strawberries, quinoa, cheese and a sweet dressing. I went back for seconds. Also had small bites of a smores pie and cheesecake. Tried to be picky about what to get and stayed away from carbs.
The morning was spent walking south from Flamingo. Past our hotel, then to Planet Hollywood, eventually to MGM Grand. Escaped the heat by visiting the shops too–coke, m&m both have large presence. Caught a lot of common pokémons, and battled in gyms. Distance walked over 3km, including walking around inside casinos.
At the MGM Grand we crossed the road to New York New York and explored inside. Walked back north via that side of the road, our destination was Spice Market inside Planet Hollywood, perfect timing for lunch. My immediate requirement was a large soft drink, it was hot work walking in the 40ºC sun. They had one of those machines where you can make your own soft drink so I mixed a vanilla, lemon and lime diet pepsi, then followed with root beer.
The buffet has a nice variety of food. Breakfast (brunch) items were still available and there was Mexican, Asian, Middle-Eastern. Started with shrimps and middle-eastern dips. The roast counter had lamb shish kebab, tandoori chicken and courgette on a skewer. The lamb went quickly and I had to wait till the next batch was ready, which was great because it came fresh off the grill and was nicely medium rare.
Dessert is the usual small cakes and tarts, the cheesecake was good. The ice cream was soft serve and melty so I only had one tiny spoonful then gave up.
Again, full but not stuffed. Between being careful what to get, lots of walking and the heat, having so many buffets didn’t seem excessive.
Walked back to Bally’s, stopping off at cvs to get two large 3l jugs of water. Rested in the room for a bit, to allow phones and cameras and people to recharge.
Plan for dinner was the bacchanal buffet at Caesar’s Palace. There was an additional charge for this on top of the pass, and we could see why. There were so many different sections with enormous selection of food. Just the asisn food section is the same size as entire buffets at other places. The cold seafood section had oyster, clam, crab and alaskan king crab. I was lucky, when it was my turn at the alaskan king crab, the server just brought out a new tray. 10 legs gave a lot of meat, much more than at Paris yesterday.
I skipped the Asian and Italian food sections. The roast meat counter had 3-4 types of beef, turkey and bacon. I asked for small slices of wagyu hangar steak, prime rib and tri-tip and the slices were anything but small! There was also, to my utter delight, roast bone marrow. I think I had 6 portions, forget about cholesterol.
Dessert was again small portions of cakes, tarts, pannacotta, mousse, macaron and ice cream. By then I was pretty full and also full of alcohol. I ordered the all-you-can-drink package and had a mimosa, half a white sangria and 2 glasses of red wine already.
We entered the buffet around 4-4.30pm and there was no wait. By the time we left, around 6.30pm, the queue was extremely long. I can see why, the food is excellent and I’d go back there again.
So, we completed 4 buffets in 24hrs. Definitely worth it. With weekend and 4th of July weekend the price was $75 instead of the usual $50 and the upcharge at Caesars more than usual (can’t remember the exact price). Overall, I’d say around $120 per person for 4 buffets. Considering breakfast buffets are something like $30-40, we probably got over $200 value. But it’s not just about money, the food was enjoyable too. Normally when visiting buffets, there’s a pressure to stuff ourselves and eat too much; with the pass I was able to just get what I really want to eat and not feel guilty because I stopped eating. Highly recommend looking into the pass for anyone who like food.
According to A’s app, we walked over 13km all day. That definitely helped digest all the food.
What else apart from eating? We also saw the robot bartender at work, visited the conservatory and stayed for the fountain show at the Bellagio. When I signed up for the rewards card at the hotel I got a drinks coupon so I redeemed it for a vodka lime soda. The casino at the hotel was too noisy, too crowded and too bright. We sat at the foodcourt for a while and chatted with a few friends who had come in. Nice end to the night.
Very, very early start. Up at 6am, having a bagel at 6.30am and all loaded and on the way at 7am. The motivation is under 4hrs’ drive to Vegas. We listened to a novella on the way, perfect timing.
The conference hotel is Bally’s, which is opposite Caesar’s and Bellagio and next to Paris on the Strip. In other words, a very central location. It’s also a weekend so traffic was very busy, making it harder to get around with a trailer. We stopped at one of the hotel entrances to ask the way and were directed around the block (including going on the Strip) to the hotel loading dock. Unfortunately it wasn’t the right loading dock and we had to circle around another time to finally get to the right one.
It was a small loading dock and a hotel supervisor had to come help us reverse the trailer into place. There were 2 hotel workers helping us unload but I was the one who was inside the trailer, untying the rope and moving all the boxes to the back so they could take them. Thirsty and hot work.
Ran a few more errands after that–returned the trailer, found an ATM, at a couple of tacos (first food since 6.30am). Back at the hotel at 4pm to check-in. I received an email in the morning to use self check-in via QR code and was so glad I opted for it. There was a long queue for normal check-in but using the kiosk took 5mins. I scanned the QR code, scanned my passport, added A’s name and the machine printed 2 keys. I also got instructions on how to get to the room, and it was very much needed. Had to walk through the casino, find a sandwich shop, and find the right lift. The room is at the end of the corridor so a long walk.
Dumped my backpack and headed down to the lobby to meet A. Had to get one of our volunteers to help retrieve my suitcase. Finally all settled around 5.30pm.
A had come across the buffet of buffets, a 24hr pass that allows holders to dine at the buffets at 6 different hotels within the Caesar group. It was $75 which is decent value. We’re planning on trying to fit 4 buffets–dinner tonight, and breakfast, lunch and dinner tomorrow. For round 1 we went to Paris. There were alaskan king crab, shrimp, prime rib, turkey, pasta, sushi, asian, crepes, dessert. The king crab legs were small and served cut in half. 10 half-legs gave just 1-2 tbsp of meat. The prime rib was very good, tender and tasty even though the gravy was far too salty.
Walked around a little bit after dinner. Glad to be back in the room soon because of the crowds, the noise, and the blinking lights.
Went over to mm’s for lunch. She made many, many jars of homemade tomato sauce so we decided to simply do pasta. I went to the market on the way and got some clams–both on the shell and shelled. The pasta turned out to be really nice, very homemade flavours. She thought it lacked a bit of character, may be next time she’ll cook out the sauce a little more and add more garlic and chili. I thought it was great. We also did the most sacrilegious thing–tomato seafood pasta and we sprinkled cheese on top!! Hahaha.
All of a sudden it got dark, heavy rain and a few bursts of thunder too. The hills visible from her living room were covered with clouds one minute, then they peeked out. I took a snap, then played around filters in snapseed.
Went to visit her dad, running into her brother’s family on the way out. She drove me home, I was showered by 8pm. Didn’t feel like dinner because I was still full from the pasta, just fruit for me.
Running home renovation errands with mum. Went to the electrical shop to confirm oven and ask about fridge. To the curtain shop to choose blinds. We’re getting there, cm by cm.
Finished relatively early, so we went to tung po seafood restaurant. The famous one where every food and travel writer and presenter around the world visits. The chef used to work at a five-star hotel and opened the place in an unlikely location, the top floor of a dirty, grubby wet market. Busy all the time and fresh food. We had prawns with salted eggs, clams with black bean sauce, pork ribs with mayonaise. The seafood was fresh, still swimming in the tank just before cooking. The pork was a bit weird, more mayo than I remember. The beer is served in a bowl.
The meal reminds me of Anthony Bourdain. RIP. Here’s his No Reservation visit a few years ago. The food and décor has not changed.
It’s the start of world meat free day. I don’t know how much I can contribute; it’s already getting to the point when it’s a chore to cook or plan meals. If I were on my own I’d just have cereal or a packet of ham. I guess if I were on my own I’d still have positivity in my life instead of this bottomless pit.
I’ll compensate by posting this pic of one of my favourite vegetarian recipes. Peppers stuffed with mushroom, halloumi and giant couscous. Just looking at it…yum.
A recursive recipe breaks down the ingrediens of a recipe until it’s truly made from scratch. Let’s take apple pie. The simplest recipe, aka method, is to buy a pie. It costs $3.98 and takes no time:
Most people who say they make food from scratch will mean they make the apple pie using fresh apples, pie crust and store cupboard staples like sugar and salt:
But in the words of Carl Sagan (blurry old video on youtube):
If you wish to make apple pie from scratch, you must first create the universe
every ingredient comes from another ingredient. From “scratch” means from nothing, so the pie crust comes from flour, butter, water. The butter comes from milk, the milk from a cow, and a cow from…etc.
Without going to the extreme, the most basic ingredients for making apple pie are: soil, water, seawater, cow, cinnamon.
It takes over 7 years to make, which takes into account growing the apples from a tree and making butter from cow’s milk:
Snerk. The first step in making cow’s milk is tie the cow in a secure are so she cannot escape.
Quite a fun game. There are other recipes like vanilla ice cream and eggs benedict.
Too much eating out recently. On the one hand I’m relieved I don’t need to cook, on the other hand I’m not 100% enjoying eating out. Thankfully it’s mostly quick meals, with the exception of mm and I going for hotpot at the place at the wet market. Zero stars for location, ambience and decoration. The previous time we went, the seafood was really good but this time was a disappointment. We probably won’t be going back till winter.
Aside from discovering a new korean place, the taiwanese noodle place has good lunch sets. Mum had the signature beef noodles and I had the set with braised meat and a small bowl of beef noodles. Came with a drink too. I can add a small amount and upgrade to bubble tea, and I tried the mint bubble tea that gis likes so much.
When I do cook, I’m trying to finish up the food we brought over so we’re having lots of pasta with canned soup and noodles. For a change, we only have four pieces of salmon in the freezer. I can walk to the nearby market, it’s around 15-20mins walk back and all uphill so I can’t buy too much. The first stall I went to was a mistake, the vegetables were good but too expensive. I think I’ve found a more value for money stall. Keeping to frozen meat right now, will go back to fresh when we move back and I can go back to the regular butchers and fishmongers.
Met mm for lunch at a new korean place. It’s a branch of the one I went to a couple of times with Mum. It was pretty good so we have another Korean place to go to, yay. I had cold noodles with barbequed pork and mm had her usual seafood tofu pot.
Walked around ikea, we both needed to look at stuff. I continued to look for ideas, a single bed for the helper, shelves and cabinets; mm needed a cabinet or shelf for her bathroom. There were different choices, in order of least expensive to most expensive: a wooden shelf, a pine shelf, an open metal shelf, and a tall cabinet with doors. Each has its own advantage and disadvantage. There’s time to look further.
I was originally going to go home for dinner but decided to stay with her. Her dad is being transferred to another hospital, this one to focus on recovery. She was calling once or twice an hour to check his progress and he finally reached there at 6pm. So we walked over to visit. Her mum came as soon as she knew he arrived, and later we all went to a pasta place for a quick dinner.
In other news, sis made this delicious sticky toffee pudding and brought half over to us. She followed Mary Berry’s recipe to the tee and it was indeed gooey yet light. The pudding wasn’t too sweet, the sauce is sweet but used with restraint it’s balanced. Can really taste the yummy treacle in the pudding.
We all knew this would happen, but it’s still very sad. Suntory just announced that they’ll stop selling Hakushu 12 and Hibiki 17. Whisky takes time to age; there is no way of fast forwarding a 12-, 15-, 18-, 21-, 30-year process. All Japanese whiskies we see nowadays are NAS. Of course, there’s nothing wrong with NAS, we trust the master distillers. The boom in 2014 cleaned out Nikka’s stock, so the image of shelf upon shelf of Yoichi, Miyagikyo, Taketsuru and others won’t return till at least 10 years from now.
Meanwhile, any single malt especially Yamazaki, Yoichi or Miyagikyo that can be found are selling for higher and higher price. Nikkei chart of prices.
The programmer of the neural network is Janelle Shane and she has a text-generating AI called textgenrnn which takes inputted datapoints and generate related text based on those. Shane had previously used 200 ice cream flavours and the results were less than satisfactory, including silence cherry, strawberry cream disease, sock caramel.
The schoolkids used a total of 1600 flavours, and together with the AI’s learning ability, generated more appetising flavours such as honey vanilla happy, team cherry, oh and cinnamon. That said, other flavour names generated include washing chocolate, mango cat, gravey cashew. There was also one flavour known simply as bug.
Yuka Kinoshita is an oogui (“big eater”) and competitve eater who uploads videos of her eating an enormous amount of food. Here’s one of her eating beef-don at yoshinoya with 2 pro wrestlers. The two wresters finished 8 bowls together, and Yuka was still going strong at 10. TEN. I think if I’m very hungry I can just about manage two.
Here she finished five 1kg tomahawk steak.
This type of mukbang is both riveting and scary. She isn’t overly dramatic in her eating, just chomping away at giant portions like she would a normal-sized porton. There is a certain skillset to competitive eating, like how Takeru Kobayashi trains and inhales hotdogs.
[Edit: didn’t even notice, this was post #5000 on the website.]
The world whiskies award winners are in. Not a huge surprise, gear patrol has a summary. Best single malt is Hakushu 25, best blended malt is Taketsuru 17, best blended is jw gold.
In the bourbon category, best bourbon is 1792 full proof, best rye is from distillery 291 in Colorado. It’s harder to find outside Colorado, so I need to make sure we try to look for it when we drive through the state this summer. The distillery itself is in Colorado Springs, an hour south of Denver, so it means around 2hrs’ detour. May be I’ll just try to find a store. Breckenridge distilley, on the other hand, seems to be along our route.
I’m trying to cook and eat up as much food as we can before moving. We had rack of lamb when sis came over on saturday so for meals today were lamb. I try not to do that, serve the same meal twice in a row. There’s a guardian article about eating the same sandwich for lunch every day. I’m quite horrified by that. A 2017 survey found that 77% of people surveyed had the same lunch every day for 9 months. A 2013 survey found 50% had the same lunch every day for 6 years. Cheese sandwiches and ham sandwiches were the most popular lunch items.
6 years of cheese sandwiches or ham sandwiches.
Some theories on why. Budget, laziness, not wanting to change. I guess there’s apathy too. No one is happy at work, and I can understand not wanting to have to expend energy thinking about what to eat for lunch. I used to bring a lot of chicken and savoy cabbage lunches to work too.
But 6 years of cheese sandwiches or ham sandwiches?
Interestingly, mefi commenters point out that many people have the same breakfast every day, and no one bats an eyelid. Good point.
I sometimes find it tough to have to think of what to cook twice a day. Which is why I have leftovers, but usually never two meals running. I rotate too, only I have a large enough pool to rotate through so it doesn’t get too boring.
On the sandwich front, tomorrow’s lunch will be roast chicken and roasted peppers wrap. Leftovers from roast dinner and easy to assemble and eat whilst the movers are here.
Mum and I went to loom at bathroom and kitchen tiles. First we had lunch at a new Korean place. Good lunch set, value for money. She ordered the bbq set and I had an oxtail noodle soup set. I ended up eating almost half her grilled meat anyway.
Saw a few tiles we like, there’s one especially that caught our eye. Pretty plain, off-white, very clean-looking.
Somehow it feels like a normal day, I had to look at the calendar to realise it’s a saturday. Days bleed into each other nowadays.
Mum and I went to central to the electrical appliances shop to look at ovens, fridges and washing machines. They also have air-conditioners. I saw a double door fridge that I like, will need to get someone in to measure the stairs and kitchen space.
Lunch was simple noodle soup. There’s some superstition that says must have noodles on birthday to ensure longevity, probably because noodles represent longevity. Anyway, suited our purposes. Popped back to my flat to check mail.
Met sis and gis for tea buffet at the Conrad. Nice atmosphere, small atrium café with not too many tables, and we got a corner table to boot. Debated whether to get the free flow drinks but decided against it. In terms of food, there was more than enough to satisfy the most hungry: salad, dimsum, noodles (more noodles, I had laksa), satay, cheese, fruit, waffle, pastry, ice cream. When I called round the hotels to book, I asked if they offered anything for birthday and the answers were disappointing. The Marriott and Conrad both said they can bring a cake from the buffet selection and ice “happy birthday” on it. I was like, nope. I did the birthday cake myself, took a piece of chestnut cake–one of my favourite–and sis brought a candle. We did a low key birthday celebration, that was fine.
After tea, they all went home. I met up with mm for an hour for a glass of wine. She couldn’t join tea buffet, and she has a family dinner. The dinner as it happens is in the same area as the Conrad so it was convenient.
I was still very full, so didn’t need dinner. Only afterwards did I see a missed text from sis at around 7.30pm asking me to join her and R for dinner. Hahaha, I was already home by 7.30pm.
The tiny sushi is made from one grain of rice by the owner’s son and chef in response to a customer’s challenge in 2002, the plate has two types of tuna plus surf clam, sea bream, uni, octopus, egg. It takes around 7.5mins to make, longer than normal-sized sushi, obviously because of how fiddly it is. It comes free (presumably on demand) with a regular-sized sushi course ranging from ¥7500 to ¥12600 (USD70-120).
The real treat at the restaurant is the edomaezushi 江戸前寿司, which traditionally comes from an earlier era before refridgeration. This means the perishable ingredients has to be marinated, boiled, or preserved between sheets of kelp. There’s a technique called sakurajime, or tightening the fish’s texture by using cherry blossom leaves. The restaurant’s fish primarily comes from Tsukiji, local farms, and its uni comes from Hokkaido. The omakase 12-course look fantastic. There’s the usual, extremely fresh, suspects. The prawn, a must-have of Edo-style, is ginormous.
Honestly, everything looks so wonderful. The gimmick is tiny sushi but the real star is the fresh, seasonal sushi made with plenty of skill and passion.
We had dinner plans with friends and decided to meet up in the afternoon to go walking around. The builders have started drilling the external walls and this week they’re replacing the sewage system so we can’t use the loo–all the more reason to find an excuse to go out. Didn’t really go that far, explored some small shops in a converted warehouse. Amazing variety of shops, from clothing to food to toiletries to electrical appliances. There was a shop selling one specialist food product and opposite it was another shop selling treadmills and yoga stuff. Pretty cool.
We were feeling snackish but didn’t want to spoil our appetite so we found a small Japanese-styled café. Its at the top floor of another warehouse building, together with cargo lift and back stairs that go up to the top floor. Quite charming and relaxing inside. We could relax at the deep sofas there and they had Japanese magazines for browsing too. Food was average, we both had chorizo-stuffed chicken wings and lemon tea. They make the tea using oolong tea, which is more unusual. Couldn’t taste any difference to regular lemon tea though.
They had a charming selection of teas in colourful tins for sale too. I like the one on top left, with a London-themed tin and the tea is lemon pie tea. That could be interesting.
Dinner was good. Our ex-colleagues/friends are doing well. We got talking about opening our own consultancy again.
Catching up with some tv watching and saw ep 1 of Nadiya’s British Food Adventures. She’s really charming in a down to earth way and I love how she visits a farm or a fishing boat or someone’s back garden and she’ll be cooking for the people featured. She has 4 recipes in that one episode and I’m tempted to try them all:
cheesy scones: really lovely, simple to make
indian five spice stir-fry veg: with fresh asparagus, carrot, pepper, courgette; another simple looking dish
smoked haddock rarebit: I’m not a great fan of smoked fish but this version has a rich white sauce and is full of cheese–who doesn’t like cheese on toast
eton mess cheesecake: great use of freeze-dried strawberries and perfectly showcases her cake decorating talents
What also caught my eye was one of the people she visited, an ex-firefighter who now smokes fish. The haddock filets they used look lovely and he make a cold smoker from a large cardboard box, some tape, a couple of thick dowel rods and the rack the fish will rest on. The smoke comes from gently smoking wood chips inside what is known as a maze smoker so there’s not a real flame. Takes around 4hrs at room temperature.
I saw a ‘professional’ version for sale. £28 vs a couple of quid for the cardboard box, pffft. There’s obviously a youtube video about making your own cardboard box smoker.
The oher program I’ve been watching is Rick Stein’s Long Weekends. I’ve seen the eps on Bordeaux and Lisbon and I want to go to both places. The food, wine, and locations look stunning.
Interestingly, two of the restaurants featured in Bordeaux are from an old Guardian article. Either the places really are that good, or there’s some ‘referencing’ going on there. He did go to a vineyard where they served the most amazing looking côte de boeuf grilled over wine-soaked oak branches and with bone marrow jelly seared onto the crust. Served very blue, which can only mean the quality of the beef was top notch.
The Perennial Plate episode 175 is The Bite House, a private kitchen-restaurant in Cape Breton owned by chef Bryan Picard. What caught my eye was the intro post:
Many restaurant cooks have had the thought: I just want to cook for a dozen people, four nights a week, making the food I love and then take off during the winter. That is the dream.
Because that is a dream. Ever since the first time someone at work took me to a private kitchen, something like 20 years ago, that’s a dream. I’m glad Chef Bryan is able to achieve his dream. His dad makes the bread, his girlfriend and other friends serve. On his days off he forages and enjoys the outdoor life.
Arguably it’s easier at Cape Breton. He can forage in the forest and at the beach. His house is big enough to be converted to hospitality space. Living standards are probably reasonable there. Still, there’s something captivating about the chef, the food, the place. Two minute short video.
Looks like the type of place one has to immerse oneself in, not just a few hours’ visit for dinner. As Chef Bryan describes it:
SPACE 10 is Ikea’s not-so-secret secret food innovation lab, established to research and test modern sustainable food. Recently they posted about the type of food they envision the world will be eating in the future.
First up, a dogless hotdog. The filling is a whole glazed carrot, and it’s served with a beetroot & berry ketchup, mustard & tumeric cream, and herb salad. The bun is made from spirulina, a truly future food, a:
micro-algae that contains more beta carotene than carrots, more chlorophyll than wheatgrass, and 50 times more iron than spinach
Once there are hotdogs, there must be burgers. Theirs is called the bug burger. The burger is made from beetroot, parsnip, potato and mealworm and is served with beetroot & blackcurrent ketchup, relish, and a hydroponic salad mix. Two words stood out for me–mealworm and hydroponic–both in a positive way. I’ve known for a long time that in 100, 200, 500 years we will not be eating chicken or beef as we know it now, and the future of humankind depends on a combination of: a) manufactured aka lab-grown meat; and b) insects. I don’t have a problem with this, and will happily try them. In fact, I’ve been waiting for edible insect to be more readily available. I don’t think I’m at the stage of putting an entire large bug in my mouth, but mealworms or in a minced form, that’s fine.
I also love the hydroponic developments in the past few years. When I’m back in London, I’m going to research grow up urban farm that has a huge hydroponic facility in Beckton, and cleverly also raises tilapia using the plant water.
Moving on from hotdogs and burgers, it’s time for the iconic Ikea meatballs. In recent years, they’ve gone vegetarian and vegan. The lab has come up with their latest version, the neatball. There are two kinds, one made with mealworms and the other with root vegetables. I wish they are available for sale and not just test kitchen products.
They suggest serving neatballs with mash, gravy and lingonberry sauce, of course. But for a balanced diet, replace the potatoes with salad made from microgreens grown hydroponically. Some of the greens they have been growing include red veined sorrel, tarragon, pea sprouts, pink stem radish, borage, red frill mustard and lemon balm. Intriguing.
The microgreens are also used to make ice cream. They use a small amount of sugar and add sweetness via apple juice and apples.
Lately it feels like food & drink has become like one of those What’s your street name meme where you take the name of the street you grew up in and pair it with the colour of your socks. In the case of food & drink, it’s so random:
alcohol with snacks: champagne and hershey kisses, tequila and ramen, vodka and sour patch kids
beer with chinese food: IPA and orange chicken, stout and spring rolls (Americans: they’re NOT egg rolls, there is no egg), winter pale ale with kung po chicken
wine and pizza: syrah and pepperoni, riesling and hawaiian, pinot noir with cheese
beer and dessert: hefeweizen and key lime pie, double IPA and cr&$232;me brûlée, porter and chocolate strawberries
alcohol with cake: pedro ximenez with coffee cake, rosé champagne with red velvet cake, gin with ginger layer cake
And now, there’s beer and doughnuts. Chefs and masterchef contestants are increasingly making all sorts of weird and wonderful doughnuts. Although I can’t really see beer and doughnuts, I guess why not. They pair fruity framboise with chocolate glazed, sour beer with jam-filled, guinness with boston cream.
My choice is limited because I only like plain doughnuts and even those are too sweet and too stodgy for me. On the chart, cider goes with old fashioned and stout goes with cinnamon sugar, the two doughnuts that most appeal to me.
But wait, there’s more. Pairing alcohol with favourite book. It’s a superficial pairing, like Middle Earth cask ale and Lord of the Rings, as if an intern did some googling and came up with it. There’s a brewery in the Midlands called Middle Earth. Other pairings suggest a little more knowledge of the books, like mint julep and The Great Gatsby, smoking bishop (Victorian-era mulled wine) with The Christmas Carol, and wine, any wine with 1984.
There was so much tempting and fresh food at the market, we were spoilt for choice. With great reluctance we limited ourselves to fresh clams, blue swimmer crab, and some very interesting small shell abalone that neither of us had seen before. On the way back to mm’s place, there was a pop-up stall selling still moving squid and clams. We got only the squid.
Food this fresh doesn’t need much work. Steamed with a little garlic, and for the abalone some dried orange peel. One dish at a time so piping hot when we started eating. Very sweet and delicious. My favourite was crab and mm’s favourite clams. The abalone were okay, not a lot of flavour although tender.
The squid we’ll reserve for lunch tomorrow. At the market we also got some ripe tomatoes so it’s simply a matter of making a calamari and tomato sauce then throwing in some pasta.
contains all the nutrients necessary to meet, but not exceed, our daily nutrient demands
or in other words, the perfect optimum food. There is no such food, but scientists took 1000 raw food and assigned each one a nutritional score. The usual suspects of healthy food that I’m quite pleased to see I eat often. From #100 to #91:
sweet potato–a staple at home, I roast, bake, boil, make oven chips, and mash with regular potatoes
figs–just bought a whole box of fresh figs from the fruit market
ginger–use in vegetables and stews
pumpkin–great substitute or compliment with potatoes, carrots, sweet potatoes
burdock root–I don’t cook with it often enough, but I’ve had it before mainly in japan
brussels spouts–roast them till almost charred, fantastic
broccoli–mum just bought a bag of broccolini from m&s
cauiliflower–another one for roasting or making cauli couscous
water chestnuts–easy enough to get, I don’t use it often enough
cantaloupe melons–mm is allergic to melons, but canteloupes are the least allergic
The list continues with all the good stuff. Not surprised that there are tons of fruit and veg. Seafood gradually make a appearance, with octopus at #89 and pink salmon at #77. I’m scrolling down the list and there are very few foods I won’t eat, like leeks (#71), grapefruit (#67), coriander (#36). And there are favourites: rocket comes in at #64, kale at #31, clams at #28.
Top 10 in descending order:
beet greens–no wonder we save the greens
pork fat–this is the only non-seafood meat item on the list, and a total surprise
flat fish–this includes sole, flounder and one of my absolute favourite fish, turbot
I had to google cherimoya. TIL that it’s native to central america. I’ve had it before, we call it ‘westerners’ lychee’ and it’s also known by a more common name, custard apple. The ones I’ve tasted had soft, almost creamy flesh although it looks like some varieties may be juicier and more crunchy. Next time I go to the market, I’ll look out for it.
As for #1, almonds, sigh. I’m not a huge fan of nuts and almonds aren’t on the list of nuts I like. May be I’ll try to find alternatives.
From the guardian, the observer food monthly top 50 food related thing, place or people for 2018. An interesting list, because they split into categories of people, places, food & drink, and food writing.
In the people category, they have really diverse talents, ranging from butcher Charlotte Harbottle, to Burmese supper club chefs the Rangoon Sisters, to chef-humanitarian José Andrés.
In the places category, there’s cheese toast at the Cheesy Tiger in Margate; non-alcoholic restaurant The Brink in Liverpool where all proceeds go to charity and is intended as a safe place for people who suffer from alcohol, drug or other addiction; and, well, the new Noma because why not dream big.
In the food & drink category there’s oxtail canelones from Rambla for the princely sum of £5 (must try! must try!); the best £10 bottle of wine which is a 2015 Chinon from the Co-op (there goes my hidden secret, I was hoping to keep people from knowing all about chinons); and a new appreciation of…butter.
Smaller selection on food writing and the ones that caught my eye are Ruby Tandoh’s new book, and people starting to use Tiny Letters as a alternative to blogging and social media. I have a TL account, but I haven’t figured out how to use it. May be a monthly digest of the most interesting post? Since I only have a handful of readers on this website, I wonder how many will sign up for an emailed newsletter?
Here’s NYC chef Chuck George collaborating with videographyer Jimmy Pham and photographer Henry Hargreaves to take the contents of a packet of MRE and plate up fine dining style. Probably look better than the dishes taste. My emergency MRE may be expiring soon so I may play around with it when i get a new pack.
Took my niece out for snake soup, because she wanted to try it and she asked me to take her. Sis won’t because she’s much more of an ethical/healthy type of eater, well actually she’s more squeamish. Rob won’t because he’s vegetarian lol. There are a few choices of restaurants but I picked one that is near my niece, has a good reputation and is a sit-down restaurant. Some other places I go to are holes-in-wall at markets and I wanted my niece to have a better experience first.
Snake soup is on many, many people’s bucket list. To be honest, it’s not so special although it’s not something I have all the time. I guess it’s like people don’t go out for clam chowder all the time. So, everything you want to know about snake soup:
it’s a soup made with snake meat, bones, chicken, mushroom, ginger, herbs and simmered for hours–since snake meat doesn’t have too much flavour it’s like a very rich chicken soup
the snake meat is shredded to thin slivers and looks quite similar to chicken, it can be distinguished in the soup because it’s slightly more brown and is a little bit tougher
snake soup has been around since the 3rd century and was a luxury dish enjoyed by the wealthy
it’s becoming more rare nowadays because special training is required to handle the snakes, most businesses are family-run
The place we went to has been around for almost 130 years and is currently run by the fourth generation family. It’s been in its current location since 1989. So, very traditional although it’s probably the one to take tourists and people who are trying snake for the first time.
And still a luxury. The soup is made from hours and hours of cooking and has additional ingredients to make it richer and sweeter. Equivalent to over £10 per bowl. I also had a bowl of rice with sausage and gis had rice with salted eggs.
The most pressing question, did she like it? Yes she did. She said it was unexpectedly good. She loves rich, almost gloopy soups and this one was exactly to her taste. The snake meat itself was pretty innocuous. May be next time I’ll take her to the really local one at the market.
To coincide with yorkshire pudding day, Morrisons has launched a yorkshire pudding pizza. The base is a 6.5-inch yorkie, and it’s filled with tomato sauce, mozzarela plus one of two fillings: pepperoni or meat feast which is meatballs, pepperoni, spicy beef and jalapeño. Seems to be quite small, and will be sold at 491 morrisons for £3.
The trend of food mashups continue but this one should work. A base that is crispy on the outside and soft in the middle, filled with traditional pizza ingredients. It’s not unlike Chicago deep dish pizza really, if you think about it.
This is a great video I discovered via bb. Craig Evans from forages along the beaches in Pembrokeshire and he has a whole youtube channel of him finding the freshest seafood then cooking it there and then.
He looks under large rocks and in pools, moving from spot to spot so as not to take from just one spot. He puts back anything that is too small and only grabs what he needs, which is really ethical and sustainable.
What he got that day: edible crabs, velvet swimming crabs, bearded rocklings, winkles and whelks. Cooked simply in water, may be seawater? The water was then flavoured with seaweed he called dulse plus garlic and powdered lobster shells he probably made himself then used to make couscous. A great idea and so easy for outdoor cooking.
In this day and age, living purely on foraging isn’t possible unless in rural or almost uninhabited areas. It seems to be a nice hobby providing not too many people do it, and they all respect the need not to deplete the ecosystem.
I’m not in alcohol-drinking mode right now, the last alcoholic drink I had was the local lager at the treehouse in Bangkok two weeks ago. If I were in a whisky-drinking mode and if I were back in the UK, I’d totally sign up for the whisky of the month subscription offered by black rock whisky bar. Google maps tells me that it’s up the road from where I: a) went to school and b) worked when I was last in London, haha.
For £7 (when paid annually, or £7.99 paid monthly), subcribers get a 50ml sample of whisky every month. Launched in November, they’ve had Macallan Fine Oak 12, Royal Lochnagar 2000, and Loch Lomond Inchmurrin 18 so far. It’s around the cost of a dram in a whisky bar, so not too bad. I don’t know what will happen if people like the whisky and want to buy more, probably go to TWE.
The whisky is shipped in what vinepair called capri sun pouches. I guess it’s a good way of shipping, much safer and cheaper than small sample bottles. I’ve seen single serve wine pouches before, so it’s not a big leap to think about whisky transported this way.
Spotted this on social media recently. One point for each food I don’t eat.
Certain 2 points for me: eggplant (aka aubergine) and grapefruit. I dislike the taste, smell and for aubergine the texture too.
Another one point made up of half a point for onion and half a point for coffee. I’ll cook with onion, provided it ends up in a form that is incorporated into the dish. So as mirepoix whenever it’s needed. I’m okay with onion soup too, because it’s cooked down. If it’s raw, or barely cooked that I can see it, I’ll pick it out. And for this purpose, I include spring onion and leek. As for coffee, I rarely drink it and if I do it’s with mm and either iced or it’ll have to be a bean that is quite mild. I don’t hate coffee, I simply have no affinity with it.
So, total 3 points.
Everything else on the list, I’m perfectly fine with. Even controversial food like snail, oyster, liver. There are some foods on there that I absolutely love, like avocado, strawberry, tea. Such a large proportion of the list is fruit and veg, i hope most people don’t pick up points for those.
p.s. I’m giggling at how this was probably typed on Word, with the autocorrect formatting on nutella and the wrong spelling of brussels sprouts.
A lifetime ago when I was doing the 101 tasks in 1001 days challenge, one of the tasks was make a list and photoset of 101 bucket list food items I’ve already tried. Food and drink like absinthe, century egg, deep dish pizza, insect. I had 101 items which I’ve tried but there were a handful of pics pending because I ate them so long ago, before the age of taking pics of food. Imagine having food in front of us and not taking out a camera or phone, quelle horreur!
One was bird’s nest soup.
And finally I’m able to add to the photoset; we tried it at the streetfood market at Bangkok Chinatown.
Bird’s nest soup is made from the solidified saliva nests of swiftlets, and expensive due to the rarity and difficulty in harvesting the nests. With all these weird foods, it’s supposed to be good for health. Usually eaten as a soup flavoured with a little rock sugar, the nests pretty much have no flavour. Texture like soft gelatin, or as the marketing folks say, caviar-like. The overwhelming taste is the sugar syrup. The last time I had it was probably 10+ years ago and I think the frequency of once every 10 or so years is enough for me.
More Bangkok prep. We booked sunday lunch buffet at the colonnade restaurant at the sukhothai hotel. It’s supposed to have one of the best buffets in the city. Just look at the pics from gourmetbangkok. There’s all manners of seafood, roasts, sushi & sashimi, Thai food, cheese and dessert.
Apparently they have weekly specials and some diners have enjoyed kangaroo buritto and foie gras. Price is ฿3000 (around US$95), which is on the pricey side for a buffet but we thought we’d splurge out. They have an option of adding ฿1900 for unlimited champagne, which translates to $60. So we’d each have to drink at least one bottle equivalent, and we’d still be out of pocket. It’s a no brainer to decide against it. We can spend the ฿1900 on massages, or go to one of Bangkok’s many rooftop bars. Our hotel is supposed to have one, but not sure if it’s open because the hotel is still in the soft opening stage.
Other than the buffet, we haven’t booked anywhere else. The plan is eat wherever and whenever. Hopefully there will be lots of local and street food. Even food courts are supposed to have good food, so we’re not worried, and we don’t need to spend our effort finding fine dining or Michelin starred restaurants.
Talking about Michelin stars, the first Michelin guide to Bangkok was published in December. 3 two-star restaurants, one of those is Gaggan, which serves modern Indian food. The other 2 are French or European cuisine. Of the one-stars, there’s L’Atelier de Joël Robuchon and a number of French or European restaurants. Pretty disappointed in the Michelin inspectors actually. I mean, I like L’Atelier and all, but I’m not going to go all the way to Bangkok to eat there. There are 6 one-stars serving Thai food, including David Thompson’s Nahm.
The one surprise (in that there was only one) is the star for Jay Fai, a streetfood vendor famous for crab omelette and crab curry. The place isn’t exactly street food, in that the restaurant is located in a shop house and not a cart on the pavement. It’s run by 72 year old Supinya Junsuta, who is better known as the eponymous Jay Fai. She cooks her dishes wearing full make up, a beanie and ski goggles to protect against the fiery heat of her woks. Before it received its Michelin star, it was already famous as a go-to eatery. After Michelin, queues of 2-3 hours formed around the block. Now Jay Fai wants to give up her Michelin star because of the attention.
Many people come just to see and take pictures and not necessarily to eat
And she’s had to buy more, and higher quality, ingredients to keep up with the demand, not necessarily increasing her revenue. The constant interruption from journalists and people wanting selfies is taking a toll on her too. Even though it may be fun to visit, and I bet the food is good, we decided to skip it because of the long wait. There’ll be other good food, equally tasty too.
Ben McPartland, from the local in Paris recently tried to buy cheese for a fondue. Being in France, he went to his local fromagerie (so lucky!) and asked for a combination of Comté, Beaufort and Appenzel. Here’s what happened when he tried to get Beaufort:
Monsieur: “No it’s too good for a fondue. It’s so tasty. It would pain me (faire mal au coeur) to see it melted.”
Me: “Ha ha, OK that sounds amazing. I’ll have 400 grams please.”
Monsieur: “No, no. It would be a waste. This is a 2015 Beaufort. And at €39 a kilo. It’s too expensive for a fondue.”
Me: “Ah that’s OK I don’t mind paying.”
Monsieur: “No, No. I’ll give you some Abondance. It’s a similar cheese and cheaper.”
Me: Errrr. OK, but can I have some Beaufort too.”
Monsieur: “Are you going to put it in the fondue?
Me: “Errrrrr (I can’t lie), oui.”
Monsieur eventually relented but not before making his customer promise that the Beaufort won’t be grated or melted. The fun part is this saga got twitter’s attention and most of the responses were on the side of Monsieur Fromage.
For an aged beaufort he s right. A regular young Beaufort is great for fondue
It totally makes sense. He refuses out of respect for the cheesemaker, whose intent was for someone to enjoy the nuances of this specific 2015 Beaufort, not so it gets melted with other cheeses, white wine and garlic. You wouldn’t make sangria with a rare Bordeaux, would you? 😉
The commenters on mefi, where I spotted this initially, had more diverse opinions. The ones supporting the fromager:
I agree with the cheese monger, if you go to speciality shops part of the experience is getting to lean on their expertise.
I’m on team cheesemonger here, in that truly good cheese is a magical thing and doesn’t deserve to be wasted in fondues.
The cheesemonger indicated that he would rather sell that particular cheese to someone with less money but more appreciation.
and the ones who are more on the “the customer is always right” train:
If I know how I like something because I like it that way, then anyone who tells me I am wrong is not, in fact, correct. They are wrong and stupid.
I don’t have a lot of patience for gatekeeping. I do like that he took the time to explain why though. But honestly if I want to scrub my floors with champagne or feed foie gras to a spoiled cat then I’m going to do so, and there will always be someone else willing to take my money.
The customer is always right, even when they are dead wrong. Be sure to smile and nod when you take their money. You are there to relieve them of their excess cash, not to educate them.
And more quotes, one from an American living in France that sums up the cultural difference:
Being a customer in France means you are asking someone to help you, and so you have to deal with them as a person, not a service robot…This cheesemaker is a perfectly normal Frenchman who thinks that being respected in his work is more important to him than making more money or always having to be “nice”.
One of the differences between food shopping in a place like France and countries like the US, is that there are specialist shops that sell cheese, meat, bread, wine where most people usually buy their food. Supermarkets exist in France, but are for mass produced goods like tissues and bottled water. Provenance and quality matter a lot. Even McPartland, the Beaufort criminal, admits that he respects the fromager and reiterates that the French are generally more knowledgeable and passionate about their craft. I can understand his frustration though, and may be irritated if I were in his shoes, although I’d like to think I have better sense than to put a €39/kg Beaufort into a fondue. I did some reading and Beaufort is probably the most difficult of the Gruyère-style cheeses to produce, and the 24-month and 36-month ages are especially rare. I’d grudgingly do as the fromager says, make a solemn promise and then go home to try that 2015 Beaufort to see what the fuss is all about.
Of course people can do whatever they want with their food and other purchases, but some common sense should prevail, n’est-ce pas? Other examples that cropped up in various discussions of this #fonduegate: well-done steak, cheese with seafood pasta, mixing a 21-year old whisky with coke, using $100 notes to light a cigar, entering a rare antique car into a demolition derby, buying a Stradivarus to smash it to pieces. Yikes. Shiver. I’ll stop here before my head explodes.
It started with one of those trying-to-be-smart-but-comes-across-as-naff lifehacker posts, this one telling us how to graduate to better whiskey. It pains me to type that ‘e’ especially since some of their suggestions are not American or Irish. Basically they’re saying if you like a certain whisky, then you may want to try another, hopefully better, one:
like bulleit, try michter’s
like bulleit rye, try whistlepig farmstock
like jameson, try green spot
like laphroaig 10, try octomore
like macallan 12, try yamazaki 12
already like yamazaki 12, try amrut cask strength
I can’t comment much on bourbon or rye, because I don’t have enough exposure to them and basically my suggestion centres around blanton’s. At the risk of offending my friends who like jameson, I won’t drink it because it’s pretty terrible. I agree with green spot, and I’d go as far as saying move even further up and try redbreast. I love laphroaig the distillery but for peat monsters I prefer ardbeg any day, and yes octomore certainly.
I think the trend to like/buy/order japanese whisky by certain people is a fad. These are the people who queue for hours for the cronut, go gluten-free because goop says so, and are currently coughing up $37 for 2.5 gallons of raw water. Cough is the right word, because said raw water may come with a bunch of unfriendly friends. An anecdote is one of mm’s relatives, who went hunting for japanese whisky during their latest trip to hokkaido, when we’ve never seen him drink whisky or express any interest in whisky before. He says he’s looking for it because “everyone else is” and may be he can find a rare bottle to sell. Argh!! These people jumping on the bandwagon is the reason why there is zero supply of non-NAS japanese whisky.
The reason the lifehacker article caught my eye is the suggestion that if you like Johnnie Walker, try Shackleton. First of all, show me someone who likes JW, especially red and black. Last time I was served JW black I almost spit it out. So the suggestion to try Shackleton is interesting, because it’s an interesting whisky. I remember a little about its history.
In addition to the promotional video, there’s a good account in the NYT, even though there are passages that made my teeth grate. Read this about Richard Paterson, Whyte & Mackay’s master blender:
the sight of someone dropping ice cubes into a whiskey glass or knocking back a shot without taking sufficient time to savor it makes him furious. The whisky he threatened to kill me over was not any old tipple, either.
THERE IS NO ‘E’ IN WHISKY. WHY CAN’T BLOODY AMERICANS EVER GET IT RIGHT?!!
Anyway, in 1907, Shackleton and team tried to go to the south pole. Amongst the supplies they brought with them were 25 cases of whisky, 12 of brandy and 6 of port. Between four people. The expedition was ultimately a failure, although the team got to 112 miles from the pole, the furthest south at that time. When they turned back and sailed home in 1909, they left behind supplies that included cases of whisky and:
Some of the stuff were pilfered but since 1990 the area around the hut where they stayed is controlled by the NZ-based Antarctic Heritage Trust. In 2007, three cases of whisky were discovered in the permafrost outside the hut; in 2010 these were chiselled from the ice and one case taken to Canterbury Museum.
The whisky that the Shackleton expedition brought with them was “Rare old Highland malt whisky, blended and bottled by Chas. Mackinlay & Co.” Mackinlay was eventually bought by Whyte & Mackay, which was then sold to an Indian billionaire, Vijay Mallya. Mallya’s private plane brought three bottles “home” to Scotland in 2011, where master blender Paterson and James Pryde, Whyte & Mackay’s chief chemist, extracted sample liquid from the original bottles for analysis. After one hundred years, there was a possibility that the whisky had turned bad. But luckily no. They found that the whisky was a blended malt, most likely from the defunct Glen Mhor distillery, which was owned by Mackinlay. The team was also able to ascertain that the water was from Loch Ness, the peat from the Orkneys, and the whisky was aged in american white oak sherry casks. 47.3% abv.
To everyone’s surprise, the whisky was light and fruity, and not smoky at all. There was peat, but it was subtle. Even Paterson, writing beforehand, expected a a heavy, peaty whisky that was the style back then. Plus there’s the image of Shackleton the macho explorer.
Sir Ernest Shackleton occupies a similar place to another with the same name, Ernest Hemingway. Larger than life, big, brash. A womaniser. The intrepid explorer. The guardian described Shackleton as having the essence of:
There’s a certain romanticism associated with explorers of that era, and soon modern marketing came into play. It was decided to replicate the whisky, and use the story to sell it. Paterson found stock from Glen Mohr and blended it with Dalmore and more than 20 other whiskies and so the Discovery edition was born. £150 and it’s no longer available. The second edition, Journey, inspired by the 2013 expedition that retraced another of Shackleton’s expeditions, is available for £110.
The one that I think lifehacker meant as a replacement for JW is neither of these, but the mainstream, more accessible, version. It still retains the notes of vanilla, honey and orchard fruits of the earlier editions, but possibly using younger whiskies. Introduced in 2017 initially as duty free only and now more widely available, it seems to be positioned neatly in the premium blend category and at £34.95 is something I’d try, if only once. I’d like to try it against Naked Grouse, as the JW black step-up. At £27.95, it’s at a sweet price point. Then again, HP12 is around £30, and wins everything.
The longreads lists are chosen by writers and editors and this one was chosen by Vice writer Mayukh Sen who says:
[Ms. Jones’] voice is clear, engaging, and tempered with compassion…It’s a marvelous piece and a reminder that some of the most exciting, relevant food writing will live outside food publications unless they step up their game.
The subject of the article itself, Appalachia, isn’t familiar to me. In fact, I had to turn to wikipedia to find out what, or rather, where, it is. I have vague recollections of Anthony Bourdain or Andrew Zimmern going there and killing, butchering, then eating an entire pig. The most memorable bit was how they poured boiling water on the skin to get rid of hairs. No holds barred there. There were headcheese and tail and the obligatory offal. The whole idea is they hunt their own food and nothing goes to waste. A certain amount is due to necessity, and the region’s stereotype of being inhabited by white trash.
Ask the average outsider what Appalachians eat, and they may deliver a similar answer: trash. McNuggets, maybe, or lots of bacon and gravy. Heart-attack food. People choose the stories that they want to believe, and the myth of the dumb, fat hillbilly is an old and popular one.
But that’s only half the picture.
The region is huge, with diverse weather and landscapes, so the variety of food produced is also huge. Where the land is flat, more typical mass-produced food is found. In the less arable mountain areas, reliance on beans, grains, foraged greens increase. Pigs are easy to raise so pork is the primary meat. Key factors are adaptability and ingenuity. Of course poverty comes into the equation too, with coal being the major industry. As coal-mining declines, jobs that become available are mostly in the fast food and retail service sector; in some places, fast food is all you can eat. These jobs have long hours and are low paying, the effect is that people have less time to grow or cook their own food. And so they start to rely on fast food.
And the circle continues. Until people decide enough is enough.
There are modern efforts to improve the health of Appalachians, with many fresh initiatives such as the farmacy project that gives participants vouchers to use at farmers’ markets; converting abandoned mines into farms or vineyards; establishing a thriving food scene to attract visitors.
Food is the story of the people who invented it, and for Appalachia, it’s a definitive rebuttal to tired stereotypes.
And that to me is a good thing. I really liked reading the article because of how well it was written. For some reason I decided to read the first part out loud, and it was surprisingly easy. Sometimes when reading out loud, the words trip over each other and they don’t flow. These words did.
Take longer. Savour every chapter. Appreciate every drawing. Recall the taste of each tea that she describes.
This is how it starts:
And already I’m sucked into the mood the writer created. And then:
Which triggers so hard. Because as I look around me, is it the home I envisioned? The answer is no. A ‘no’ laced with so much despair. Regret. Disappointment. Anger. Never did I forsee the circumstances I find myself in. Never was I prepared for my current living conditions. Both sis and mm (I met them today for drinks) said I need to do something about not being shut inside my room that is so full of stuff because I had to cram two rooms’ worth of stuff into one that I can’t breathe.
Back to the story, which tells of the writer’s journey through her life and always, there is tea. Her early life is associated with the English Breakfast that of her mother, and then she moved around the world to new adventures. And there’s always tea. Tea in the UK, tea culture in New Zealand that is even stronger, chai in India, a young friend in Canada bonding over tea, herbal teas, camomile. And finding her home in the form of her now husband, because home can be a person. A place. A passage of time.
I used to say home is where my furniture is; now I’m more likely to say home is where my electronics are. But really, it doesn’t matter. I’ve lost my sense of home, because everything seems to be fading. People, places, memories, experiences, are all behind a mist that is harder and harder to retrieve. Oh, I know where some of them are stored–32,000 images on flickr, 4,800 posts here on the website–I’ve meticulously organised them so searching is easy. But if I’ve forgotten there is something to search, then it’ll never be remembered, right?
Anyway, don’t wallow with me. Make a cup of tea and spend 10, 15, 20 minutes reading Ms Rardon’s article instead.
One of the most boring new year’s day I can remember. Didn’t even feel like a ‘special’ day. After lunch the buyers of the furniture finally came to pick them up, after over a year. Turned out, the lady was busy at work and she’s also heavily pregnant! So they’ve had other things on their minds. The movers they used were very efficient, wrapping the dining table, chairs and sofa set in plastic wrap quickly. The flat now looks less like a dump site with only sofa set and a wonderful empty space in the dining room.
Because of family visiting, there wasn’t time to properly plan the cooking of the turkey until now. It had been defrosting in the fridge for 4 days and even so only just defrosted. It just fit my baking dish, any bigger and I would have had to cut it in half. I cut up one whole lemon and one whole clementine and stuffed them inside. Seasoned with a mix of olive oil, butter, salt, pepper, mixed herbs, garlic. Wrapped the top with streaky bacon and had it sit on a couple of slices of lemon plus enough mirepoix to cover the entire pan. Two halved whole garlic heads joined the baking dish. There’s this pop-up timer on the breast, apparently it will pop out when the turkey cooked. I didn’t think I’d need it, but I arranged the bacon slices around it anyway.
The label said for 14 pounds it’ll take between 3 3/4 and 4 1/2 hours. I put it on 180ºC and kept an eye on it every half an hour or so and it was done at 3 1/4 hour. Only when I took it out of the oven did the thermometer pop out, so I don’t think it’s reliable.
I had been making the gravy from the giblets and my freezer chicken stock for an hour. Deglazed the pan and added to the stock, by then the mirepoix had more or less melted. Strained off the liquid and ended up with about 2l of gravy.
Took me a good half an hour to process the cooked turkey, ie separate meat from bones. I ended up with 5 small ziploc bags of meat, 2 large bags of bones and a small container of bits. One bag is enough for 2 meals for us. Not bad.
Not perfect, and not quite as tender as the cooked one we used to buy at the supermarket but personally I think tastes so much better.
Met sis, gis, my cousin and his kids for lunch at a sushi restaurant sis suggested. It used to be a conveyor belt restaurant, but now it’s a sushi train. We order via a tablet, the food is prepared in the kitchen and sent to us on a miniature train. We take the plate and push a button to send the empty train back. It’s very, very cool. Much better than conveyor belt because the food is fresher and we can actually pick what we want instead of sitting around hoping for something good to arrive. The kids loved it.
After lunch, sis had booked us all to go to an escape room game at a place called Lost. The coolness of the day continued. We played a game called Alcatraz, where we were split into 3 teams and locked in 3 cells: Red, Green & Blue. We had to work together, solve puzzles and escape from the cells. The puzzles, in retrospect, were pretty straightforward, but in the moment when everything was unknown and we were all trying to scream at each other, it felt more stressed. Plus there’s always the time limit–45mins. We all managed to escape our cells but ran out of time to solve the last puzzle to escape from the room itself. A huge amount of fun and something I’d do again in a heartbeat. The kids say it’s one of the best they’ve played.
Everyone had separate plans so I ended up sitting in a Mcdonalds for 2hrs drinking one small coke zero and reading on my ipad. This branch is pretty good, not very crowded. I was waiting for mm to finish to meet her to help her with shopping. Her family is having a gathering this weekend and doing a New Year’s version of Christmas Secret Santa. The budget is local$200, but the difficulty is the gift has to be suitable for her parents (in their 70s) as well as her nieces and nephew (teen and pre-teen). I gave her a magnetic noughts-and-crosses game I’d originally bought for my nieces and she got a box of nice biscuits and a bottle of sparkling grape juice. Under budget too.
We weren’t that hungry so dinner was just noodles. Went to HMV to have a beer and chat for a bit until time to go home.
We booked and paid for our running away trip to Bangkok in January so it’s time to start putting together some research. Bangkok is an easy city to visit and we know roughly what we want to do already–markets including weekend markets, floating markets, the train market; poking around up and down the river, Ayatthaya if we have time, massage, street food, rooftop bars.
mm asked me if Thailand has whisky and I said I don’t think so. Someone did a rundown of alcohol found in Thailand and the selection seems dismal. In terms of locally produced alcohols, it’s beer, some sort of rum, and lao khao which is made from rice. A description of the taste:
initial taste is sharp and sweet though soon the punch of alcohol with a hint of diesel kicks in, burning the throat and filling the nostrils…The burn lasted far longer than should be acceptable and I must admit that I didn’t love the bitter aftertaste.
It’s traditionally made in villages and is a working class drink. An excerpt from chef Andy Ricker’s book The Drinking Food of Thailand:
if you’re making three hundred baht (about nine dollars) a day toiling for twelve hours in the rice fields, you come home not only eager for a drink but also eager for that drink to be strong and cheap. Two bottles of lao khao cost about 130 baht and will get two guys drunk. Two similar-size bottles of beer cost about the same and will get no guys drunk.
Basically, it’s Thailand’s version of moonshine. I can imagine how it tastes–bold, strong and you can feel it going all the way down your throat. It’s made from a starter yeast cake, containing aromatics such as chillis, lemongrass, galangal as well as remnants from previous batches of yeast cakes. Not unlike sourdough starters where each batch contains parents, grandparents, great-grandparents of an aged original product. The cakes are dried then mixed with steamed sticky rice and water to make the beer. Fermentation takes 5-8 days then distilled. In the distillery in Baan Mai that Ricker visited, the distillate is heated over wood fires which gives a subtle smoky flavour. The short fermentation period and lack of aging means the product doesn’t have time to mellow and its edges smoothed out.
It’s not the most refined liquor and is usually drunk with soda water, coke or juice. It’s 2/3rd of all alcohol consumed in Thailand and is apparently very easy to get drunk with it. Alcohol content around 30-40% so it needs to be treated with respect. We should be able to find this at local shops. Probably will get a small bottle and we’ll make sure to have it after lining our stomachs with food beforehand.
Went to the supermarket to get turkey. Definitely dwindling supplies, most of the ones available are 17-18 pounds. Ovens are small here, so it’s not a surprise that the smaller ones go first. After digging around, I unearthed one that is 14 pounds. Local$360 or £35, not cheap but half the price of the cooked version. Next to it in the freezer cabinet, sausagemeat for stuffing which I passed on. Looked anaemic and expensive too. I did splash out on streaky bacon. None of the fake ham-like bacon normally available. For the purpose of roasting turkey, American bacon will be better than British back bacon but I’m glad I got Waitrose brand.
Talking about bacon, here’s a nice article about full breakfasts in the UK and Ireland, which talks about how different breakfasts reflect their regional origins. All delicious. In England there is fried bread in addition to the full English, nomnomnom. Haggis in Scotland. Potato farls, soda bread, black and/or white pudding in Ireland. In Wales there’ll be the laverbread (not lava bread in the image).
In addition to the laver/lava bread confusion, there’s another HUGE mistake in the image. There’s a bottle of “tomato sauce” in the centre when everyone knows it should be BROWN sauce. Did a non-British person draw this?
Went out for haircut then met mm, our plan was to go to the expo. Ha! Talk about best laid plans of mice and men.
We saw a whisky shop and the rest of the day was shot.
We were just browsing and then got chatting with the gentleman who worked there. They had samples for tasting, like HP12, Glenfarclas 105, Ardbeg Corryvrekan. Then as we talked more and tasted more, he introduced us to Aberlour a’bunadh, Glengoyne and several different ages of Glenfarclas, which was what we were interested in. He also gvae us several independent bottlers samples of Mortlach, an islay blend that was so fantastic, and one from cambeltown that I can’t remember the name.
The one independent bottler he recommded for daily drinking was Mcdonald’s Ben Nevis which was a special edition to celebrate Ben Nevis’ 185th year and the whisky was made in a way that attempted to recreated the traditional taste. NAS and apparently only 5 years old but tasted richer, with notes of dried fruit and subtle peat. Ben Nevis was bought by Nikka in 1989, who had been purchasing grain and malt from the distillery for years. Normal Ben Nevis uses the distinctive NIkka bottle but Mcdonald’s follows a more traditional model.
And finally, he brought out the big guns. We asked him which were his favourites and he went to the back and brought out a few bottles, saying let’s try sherry casks. The Glengoyne 21 (£110) we tasted already, Glendronach 21 Parliament (£115), and The Macallan 10 cask strength that is no longer available and sometimes available at auctions for over £500. He has it for almost £700. For the same price, there’s a 41 year old speyside whisky (can’t remember distillery) and he only has 3 bottles left.
We were tempted by the Macallan 10 and the 41 year old, but decided to think about it first. I did end up getting a bottle of the Mcdonald’s Ben Nevis.
Oh, he has Ardbeg Alligator, Rollercoaster and Supernova too, but I didn’t see Galileo. I need to get that Alligator.
By the time we left the shop it was too late to go to the expo. We had a quick dinner and went home.
Was at the supermarket to check out turkey for Christmas. Normally we get ready cooked but it’s too expensive and the size is no better than a large chicken. So I’m going to cook it myself this year. Not a huge selection: 10-12, 12-14 and 14-16 pounds. We have to clear space in the freezer before getting one. And I have to find a good stuffing recipe.
What I saw was a beef joint for roasting in the fresh meat section. Sell-by date today so discounted to 1/3rd its sticker price. I can’t remember the last time I made roast beef, may be 20 years ago in London. It’s only a small joint, just under 1kg, and off the bone. I had to double check the roasting time and after researching, decided to follow a mix of Leiths’ and Jamie’s methods.
The timing is from Prue: 20mins at 220ºC then 30mins at 170ºC for this 1kg joint. The vegetable trivet idea is from Jamie: place the seasoned joint on a bed of mirepoix to catch the drippings. I had space in the roasting tray so I cubed some potatoes to make roast spuds. During resting, I made the gravy directly in the pan from the mirepoix, drippings, added chicken stock and a glass of red wine. I didn’t strain off the veg, kept it in the gravy.
There’s a bit of chewy sinew that made carving slightly difficult but I was well pleased that I got it rare-medium rare. Good beef taste; it’ll last us 3 meals.
This was one of Marina O’Loughlin’s last reviews for the guardian and found its way to londonist too. I’m talking about The India Club restaurant at the Hotel Strand Continental.
The Hotel Strand Continental, despite its location on the Strand, is nothing to write home about. It’s looks rundown from the outside, and the entrance is next to what used to be a newsagent/Indian shop and is now apparently Gregg’s. I must have walked past it a couple of thousand times because of its proximity to King’s. But I never ever gave it a second thought. I asked mm and other KCL friends and no one remembers it.
Oh what a missed opportunity. The restaurant has been there since 1946, when it was founded by Krishna Menon, the first Indian ambassador to the UK. Its poximity to India House, both King’s and LSE, Fleet Street, and so many chambers means it’s a favourite for academics, judges, lawyers, journalists and embassy staff. The prices seem to be from 1946 too. The menu is a plastic sheet and full of familiar south Indian fare: masala puri chaat, lamb bhuna, butter chicken, masala dosa. Nothing to write home about, not instagram worthy, and they may or may not make their own naan. But BYOB and £15 per head average. Ms O’Loughlin said she’d go back again and again, not because of the food, but:
out of deep affection. I love it in the same way I’m drawn to the novels of Anita Brookner or EM Forster; to small films set in run-down Roman apartment blocks and gloomy Indian call centres; to side streets in unknown cities where old milliners and haberdashers miraculously survive, their windows shielded by sepia-coloured film.
It’s no Dishoom, but seems more the vibe and atmosphere that Dishoom wants to emulate and “modernise.” And the fact that it’s not modern seems to be the charm. £15 in central London? Right next to our beloved college? Definitely a must-visit when we finally make it back to London. I hope that it’ll still be there because it’s in danger of being swallowed by greedy property developers. There’s a petition and a project to get English Heritage listed status for the building. Good luck to them.
the world has ended…somehow you have a magic refrigerator. This brilliant genius of an appliance holds a constant supply of salt, pepper, oil, flour and sugar — and four other foods.
PICK FOUR FOODS.
Assume there are cooking and storage facilities; and no need to worry about pesky things like nutrition and vitamins. The food has to be core ingredients, so no meatlover’s pizza or chicken curry with rice or beef wellington. And these are all the food you will eat for the rest of your existence.
The authors of the article asked their colleagues and on twitter and came up with a good selection, some are quite specific like sharp white cheddar:
whole chicken, spinach, bacon, vanilla ice cream
dark chocolate, avocados, eggs, tomatoes
eggs, apples, butternut squash, hot sauce
heirloom tomatoes, sharp white cheddar, pork belly, eggs
Sis says: rice, eggs, tomato, chocolate; my niece says: rice, eggs, cheese, chocolate; can’t quite remember what mm says but it’s something like: fish, eggs, beetroot, and one other, probably chocolate.
I’ve been thinking about this on and off. My choices:
eggs — it seems to be very popular with many people, because it’s so versatile and can be used for baking, cooking, frying. I’m going to cheat and say live chicken or duck, so I get meat, bones and eggs. Even at the cost of having to learn how to kill them. I mean, it’s the apocalypse, so I’ll have plenty of time. Personally I’ll go for duck because it’s tastier and I can get lots of duck fat, good with…
potatoes including sweet potatoes — this is supposed to be a good choice because if we had to survive on one single food forever, potato is one of the best. The leaves from the sweet potatoes will be my green veg element and takes the place of kale or savoy cabbage, which would have been my first choices for veg. I can use potatoes to make yeast and use it for bread and for fermentation. Imagine potato vodka, beer, and even wine because I’ll have…
grapes — not only wine, but I can make vinegar from it, that provides the essential acidic element for cooking. Many people choose lemons, but I think grapes have more potential. In addition to eating whole and making vinegar, they can be dried to get raisins, and frozen grapes are a delicious treat. Even though for some reason grape ice cream isn’t a thing, it is possibe in small batches, provided there is…
coconut — to make coconut milk which is supposed to be a great base for non-dairy ice cream. Originally I thought of picking milk for this spot, but most of what milk can do, coconut milk can do. With whole coconuts, there’s delicious coconut water, coconut milk, coconut oil, and the flesh can be used as food or dried for seasoning and crunch. With vinegar made from the grapes, I should be able to make some sort of cheese-like curd or yogurt with the coconut milk
So all in all, I’m fairly happy with my choices. If duck+eggs isn’t allowed, I’ll go for just the duck and sacrifice eggs. If duck+eggs is allowed and I get additional spots, I’ll add prawn, avocado or cheese: proper cheese and not the iffy stuff I’ll get from coconut milk, grape vinegar and whatever else I conjure up.
Some games allow for one luxury item and people may pick steak, chocolate, or some other indulgence. It’s a no-brainer for me: whisky.
A truly British #firstworldproblem cropped up today. I had a craving for sausage rolls for a couple of days, and forgot to get them yesterday when I went to the market. It’s dead easy to get, if I’m not picky. The chain bakery has branches everywhere, including at most stations.
The problem is, Bake-off season 8 is on just when I wanted to go get the sausage rolls. They’re showing 2 eps back-to-back; today is eps 3 and 4.
Well, okay, moot point. I’m recording the entire season so I can watch it anytime. So I went to the station, got my sausage rolls, stopped off at the small supermarket to get staples like spaghetti and ketchup, and was back home in time to watch the second ep of the day. I can go back and watch the other ep later.
I was all prepared to dislike this season because of the follow the dough thing but I’ve enjoyed watching it so far. Same format, same tent, same music. Prue is a good Mary substitute, and I can get my Mary fix on her own program anyway. Sandi sounds almost like Mel and Sue, and although not as cheeky, she is warm and funny, as we know she is. Noel started off unsteady but ignoring the comparisons with Mel & Sue, he’s quirky and likeable. He seems genuinely pleased to be there and mingling with all the bakers. And it’s the bakers that are, as always, the stars of the show. This group is the same, with casting as diverse as a mainstream program can get. My favourites so far are Liam with his flavours and Yan with her scientific, and sometimes not so scientific (making caramel by sight without a thermometer?), approach. And how about Flo’s watermelon cake? Wow.
I know the elimination order, which is the one disadvantage of watching such a popular program after the fact. But it doesn’t matter. I’m just grateful I can watch it and let’s forget the irony of season 8 on a BBC channel.
Met mm in the evening. Initially we were meeting at 7pm at the apple store so I can show her the mbp I have my eye on. I was early because I wanted to get some errands done first, but I was done by 6.30pm. Walked past Jamie’s and saw they had a tiered happy hour, between 6-7pm selected drinks only local$10, or around £1. Double the price between 7-8pm and triple between 8-9pm. Even then, $30 is good value. Only a slight catch, must only order from hh menu (ie house wines only) and standing room at the bar, not even high stools. The house red is malbec, and the house white veneto. There was also prosecco, beers, 3 cocktails and 3 mocktails. Decent selection.
Good thing I stopped there instead of heading to the apple store because mm was, what a surprise, late. She didn’t get there till 7.30pm. We ordered some bar snacks and I had another glass of wine.
By the time we were ready to leave it was 8.30pm. We thought of going to a AYCE hotpot place, but I had my reservations because it’d be late when we finish. We ended up having sashimi rice at a place a couple of doors down from Jamie’s. It was better than hotpot, the fish was fresh and the rice was well cooked.
I see a lot of masterchef contestants make quail, because it’s quick to cook yet needs confidence because it’s not as commonly available or as easy to cook as chicken or duck. Plus, it’s chef-y.
I bought frozen quail from the japanese supermarket. Quite expensive, but definitely less expensive than eating out, as usual. I remember mm used to use it to make soup back when we were living in london.
The first batch a few weeks ago I roasted in the oven with a knob of butter inside. Took around 15mins, and it was really delicious. This time, I wanted to treat it in a more classic way. What’s more classic than to follow Jacques Pépin’s method for deboning? He made it look so easy. I was able to do it more or less the same way he did, although the end result didn’t look as neat. I used the bones to make sauce, supplementing it with a few more duck bones. Such a huge advantage to have bones in the freezer. Browned the bones for a good 20mins, then deglazed the pan with chicken stock. Ordinarily they teach us to deglaze with wine, but unless there’s a bottle already open, or I was about to start drinking a bottle, it’s not practical.
Pan fried the quail for around 10mins, until just cooked. I think I may have overcooked the breast, because it didn’t have the pinkness of medium rare meat and were a tad mushy. Overall, I found quail to be more forgiving than I expected because everything tasted great. When I was browning the duck and quail bones, there was a bit of fat rendered off so I used it to sauté leftover baked potato that I cubed.
I spent more time deboning and making the sauce than the actual cooking of the quail. Flavour-wise I prefer the last batch because: a) roasted on the bone and b) butter, butter, butter. Next time I’ll spatchcock then roast in butter, I think this will give the best tasting and best looking results.
via colossal, Danish photographer Mikkel Jul Hvilshøj arranged raw ingredients that make up a recipe in a photoshoot for a cookware producer. Have to think about some of them, it’s not immediately obvious.
This is breaded fish filet, I’m guessing. The fish is filetted then coated in breadcrumbs and pan-fried.
Carrot, onion, celeriac, oil, bones, tomato. I’m thinking soup or stock. More likely soup, because of the celeriac.
This I have no clue. Milk is the only ingredient I can safely identify, unless it’s cream. What are the dry ingredients? Sugar, salt, flour? And the dark powder is chocolate? The pyramid at the lower right looks like either butter or cheese. The circular blob top right, I give up. Honey? Argh.
Mum was out all day, she went out to lunch after mass, came back with shopping and met with her friends for dinner. I spent the day reading, didn’t even go out when mm texted and wondered if we should go out to enjoy the sunny weather. It was almost 3pm and we decided we should both just chill at home and get rested.
Leftovers for lunch but actually made dinner. For some odd reason I had a small carton of cream in the fridge. I made mushroom cream sauce the other day and there’s still around 2/3 carton that needs to be used. Made a rich sauce with lots of garlic, a little butter and about 150ml cream. Should be able to keep in a tight container for a few days. I spooned a little over the scallop and spinach pasta I was making for dinner which made the dish much more decadent. This is the type of dish that takes absolutely no time to make.