#fourfoods of the apocalypse

There was a game a few years ago that asked, what food will you choose to eat after the apocalypse. The rules:

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
  • steak, black beans, avocado, bourbon
  • coconut, papaya, eggs, rum

They even asked professional chefs:

  • Curtis Stone: asparagus, avocado, eggs, goat cheese
  • Jessica Koslow of Sqirl: feta, brown rice, meyer lemons, kale
  • Carmen Quagliata of Union Square Café: tomatoes, garlic, eggs, pecorino cheese
  • Thomas Kelly of Mexicue Kitchen + Bar: chilies, eggs, rice, lemons
  • Zak Walters of Salt’s Cure: whole chicken, avocados, collard greens, Beaujolais wine

fourfoodsapocalypse

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.

#firstworldproblem: sausage rolls vs bake-off #gbbo

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.

flowatermeloncake

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.

bbmm happy hour at jamie’s

hhjamies201712

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.

pan-fried quail

quail201712

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.

food broken down to ingredients

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.

foodingredients01

This is breaded fish filet, I’m guessing. The fish is filetted then coated in breadcrumbs and pan-fried.

foodingredients02

Carrot, onion, celeriac, oil, bones, tomato. I’m thinking soup or stock. More likely soup, because of the celeriac.

foodingredients03

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.

creamy scallop spinach pasta

scallopspinachpasta

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.

random things I’ve been up to

Last of the catch-up posts, I think. What I’ve been up to during the past 3 weeks.

pumpkinsoup201711

I had a big bag of chestnuts that mm gave me. I wanted to roast them, peel then put in a braised chicken. But disaster happened! The chestnuts wouldn’t peel properly and stubbornly stuck to the shell. All I got was a big container of chestnut breadcrumbs.

Had to change plan, so made pumpkin and chestnut soup instead. The chestnut acted as perfect thickening agent, so the soup ended up quite thick. For liquid I made fresh turkey stock. Really, really nice. Served it with roti prata, which alas was store bought. Sprinkled on grated cheese.


sunset201711

We went for a drive one weekend, no real plans. Ended up at this oyster farm near the shenzhen border that has nice view of sunsets. Sunsets come early now, it starts getting dark at 5pm and full dark at 6pm. We brought picnic–mm brought an old bottle of macallan and some glasses which we sipped as we enjoyed the view. Only a small sip, since she’s driving.

We got chatting with a guy who had 2 tripods set up taking time lapse pictures. One was a Sony alpha 7 and the other was an iphone. He told us he just came back from Japan and he’s also been to a few other places to take timelapses of sunrises and sunsets. He collects the end results on his youtube channel. The timelapse here was at a place near where we were on that sunday.


frites01 frites02

A weekday evening out, met up for happy hour at frites. I started with trusty st bernadus abt 12, and then asked the assistant manager for a recommendation. He said to try the het kapittel watou prior, which is another trappist beer. Lighter that st bernadus, with chocolate tones. Nice alternative.

We weren’t that hungry, so we shared some miniburgers and a portion of frites.


musebar02

Met mm after her saturday appointment. Originally we were supposed to meet at the novotel but when I got there I discovered that happy hour had been pushed back to 6-8pm, and it was quite busy. I walked around the area wanting to find an alternative and came across this place called muse wine bar and art gallery. It was located in the basement of a boutique hotel and pretty quiet. They had a big wine list of bottles and a smaller list of by-the-glass wines. Not only the usual, but 3-4 pages of both red and white wines. The price was higher, but the tradeoff was quality and tranquility.

musebar04

On the walls were some ink art, I didn’t pay too much attention to the artist, but the artwork tied in with the quiet nature of the bar.

Next time we go there, I’ll order a bottle. Three glasses of wine came to around the same price as their cheapest bottle.


drago1

I stopped playing pokemon go. No incentive anymore, even with the last migration of legendary raids. I saw some people gathered around a gym while getting ready to get off the bus and didn’t bother running back like I would have before. The unfairness of raids, the stupid EX-raid invitations, the lack of pokemons other than commons, and I’m still bitter about no tauros, all contribute to my lethargy towards the game.

Some people have made the move to draconius go, which has all the features of pogo with fewer problems. Select a character and walk around to capture monsters. With names like Potty, these mythical creatures are cute as button, there are a total of 125 of them and they show up on a tracker at the bottom right of the screen. There are pillars of abundance (ie stops) where spinning grants random items that are useful in the game. Occasionally the adventuer gets attacked while walking, and has to battle the beast. Fighting can also be done in arenas (ie gyms). There are also many other features, refer to this useful beginner’s guide is on r/draconiusgo.

drago2

For some players, the playing experience is so much better, with more stops and creatures. For me, though, I stopped playing after a few tries. The two screenshots were taken from the same spot just down the road from where I live. The triangular area is the small local park. On the left, pogo with a gym and a bunch of stops. On the right, drago with…nothing. It’s the same picture everywhere else. The other disadvantage is my mobile provider isn’t counting data usage for pogo, they made a big deal when the game first came out and never took it away. So few people play now that it’s not worth them bothering with it. But with drago, I can’t imagine going out for hours and hours and eating into my mobile data allowance.

So, not playing either game. Not playing much else, just reading.

what did i miss part 3

A few of the stuff that’s happened over the past 2 weeks during nano, part 3. Sports and drinks, not sports drinks, two separate topics.

1a. marathons #1 — elites

The headlines all shouted “Galen Rupp is first American winner of the Chicago Marathon since 2002.” And although some of them clarifies that it’s the first American male since 2002 (last American female was Deena Kastor in 2005) it still feels like a huge, huge disservice to Tatyana McFadden, who has won the women’s wheelchair race fo the past seven years. I swear, paralympic athletes get an even worse deal than women athletes, the sort of media attention they get, ie zero. Not to take away Rupp’s victory, but the blatant inequality really needs to be addressed.

In the NYC marathon, Meb, in his last NYC, finished in 2:15:29, putting the 42 year old in 11th place. The women’s race was won by Shalane Flanagan. So the two big autumn US marathons both had American able-bodied winners. That’s good for the US. Much needed good news for them.

In unrelated news, Mo Farah is moving up to the marathon. And he got knighted. Yay Sir Mo!!


1b. marathons #2 — blind solo runner

Simon Wheatcroft finished the NYC marathon in 5:17:40. An unremarkable time, but what’s truly remarkable is that he is a blind runner who ran the race solo.

I ran a night race a couple of years ago and there were a number of visually impaired runners. They were just as fast and just as good as able-bodied runners. The route was through part of the country park so the terrain was rough with narrow and winding paths; the runners and their guides negotiated those with ease and I could hear the guides telling the runners to make a right turn or there is a hump coming up. I’m full of admiration for them, as I am with all paralympic athletes.

Wheatcroft suffers from a rare genetic disorder called retinitis pigmentosa, and his sight has gradually deteriorated since he was a teenager. Nowadays, he can distinguish changes in light and darkness, like seeing the world through a fog. He knows when someone stands in front of him, because he sees a blurry shadow, but that’s it. He is also an experienced runner, marathoner and ultramarathoner, previously running with guides and trains by running up and down a straight abandoned road near his home in Doncaster. He memorises routes, obstacles, and navigate along the slightly raised edges of painted double yellow lines along the road.

In recent years, there have been massive inroads made in providing assisted technologies to help visually impaired people “see” by using AI and VR technologies. However, these type of technologies are limited–it requires outside help, or only work in static situations. For instance, a google glass subscription called aira connects the blind person and a sighted person so the sighted assistant can give verbal clues to tell the blind person what they are seeing through the glasses. The subscription costs US$349 per month, which is really expensive. Most assisted technology solutions are built around some sort of visual input and an audio output, but audio output is cumbersome. The Verge:

Imagine a Siri or Alexa-like interface describing every single object in your field of vision. Consider the cognitive overload that it would create on an already loud street crowded with obstacles.

wearworks

Wheatcroft set out to look for alternatives and came across Wayband, a product from a company called WearWorks that uses haptic technology, which provides output through the sense of touch rather than audio. The company was cofounded by 3 graduates of New York’s Pratt Institute and just finished a 3 year residency at Brooklyn’s Urban-X incubator. Wayband was featured at SXSW and uses two technologies. First, it uses known GPS technology (google maps, OpenStreetMap) to map a route for the runner, the signal is transmitted via bluetooth using an armband which buzzes in a sort of Morse code (eg 2 long taps to turn right). This pairs with an ultrasonic device called the Tortoise that broadcasts and receives ultrasonic pulses. If there is an object or person in range, the ultrasonic waves that reflect back are changed and the device lets the user know using a series of vibrations. This is not new, devices that help people park their cars use similar ultrasonic technology.

During the NYC marathon, Wheatcroft started by using this system, the first time it had been tested in a race. And what a way to test. Not a small local race, but one of the largest marathons in the world, with more than 50,000 runners. During the race he was also accompanied by Kevin Yoo, one of the founders of WearWorks as well as Neil Bacon and Andrea Corak, his longtime friends and guides. They ran behind him and were there as a last resort, to prevent him from running into another runner and ruining their marathon.

It wasn’t perfect: tall buildings affected the GPS which incorrectly told him he was off course, the rain caused the Tortoise to stop working at mile 15, and at one of the water stops another runner stopped abruptly in front of him. Even a sighted runner would have found it difficult to stop in time and there was a small collision. Neither runner was hurt. The team ended the race with guides running next to Wheatcroft as per usual, but the experiment was by and large successful. There is still a way to go before the product can be marketed but the team now knows what those improvements are.

The implications are huge. Not only for running or sports, this system can help a blind person navigate through normal life. Wheatcroft on NYT:

It’s not the end, it’s just a start.”


1c. marathons #3 — grass root runner

The running bubble has popped, says the NYT on the day of the NYC marathon. A strange thing to say, considering 50,000 participated and the success rate for applications was 17%. I got my annual VLM rejection in October, so from my perspective the running bubble hasn’t quite popped.

Thing is, although interest in the big races have held steady, less well known races and shorter distance races have seen a decline in participation. Some reasons:

  • cost — gone are the days of US$10 or $25 races, now the cost is astronomical, Las Vegas RNR 5k is $79.99!
  • too much focus on charity running — while an honourable effort, it has become blackmail with too few places available for non-charity runners and huge amounts that needs to be raised
  • too many races, and competition from speciality races like mud runs
  • competition from other fitness activities like cross fit

The industry has become a victim of its own success and commercialisation. Once a race gets taken over by corporate interests, something goes missing. Not only will I not pay $80 for a 5k, I won’t ever run a RNR race again whatever the price because they have become pure greed. I remember a long time ago an ex-colleague asked me if I was running the NYC marathon and I said it’s too expensive ($295 now). She was so surprised, she thought it was free and you just showed up. I wish.

I’ve written about charity running before. TL;DR: I hate it with the venom of a million exploding suns.

What we need, is a return to grassroots. Running clubs are still popular and just look at the success of parkruns in the UK. Another reason I want to go back to the UK.


2a. drinks #1 — alcohol and cancer

The American Society of Clinical Oncological published a report that says even light drinking can cause cancer. Yet another study that tells us not to eat or drink something, so much so that there was a study on the study of what foods are bad for us–in 2013 researchers took 40 ingredients from an ordinary cookbook and found 264 studies on whether at least one of those ingredients causes cancer. We’re talking about ingredients that are in almost everybody’s cupboards: salt, pepper, flour, egg, bread, butter, lemon, onion, carrot, milk, cheese.

We know that heavy or even moderate drinking has detrimental effects. The report says in the US, 3.5% of cancer deaths are attributable to alcohol. But as the NYT says in a more-or-less rebuttal:

this means that 96.5 percent of cancer deaths are not attributable to alcohol. If we eliminate heavy drinking, which no one endorses as healthy…that number climbs. If we also eliminate those who smoke…the number of cancer deaths not attributable to alcohol approaches 100 percent.

These reports mean well, but they tend to be self-fulfilling prophecies and then the media reports them using scaremongering headlines. The traditional image of a researcher is someone who observes or achieves some results and then postulates a theory that explains those results. There are researchers that are basically reverse-researchers, they know what result they want and then they do so-called research till they get those results. I call them hacks.


2b. drinks #2 — bartending in antarctica

antarcticabar

Interesting article about bars in Antarctica. There are 45 research stations in Antarctica, with thousands of researchers there in the summer but only a few hundred during the winter. Each station has its own bar with names like Gallagher’s Pub, Southern Exposure, Tatty Flag. The bars had no owners, no official hours, and no price. People shared their stash of personal alcohol and were in luck when one of the researchers also have bartending skills. Bartending in Antarctica is voluntary and requires creativity and innovation, as not all ingredients are available. The good thing is, no fridge is needed, just put the stuff outside.

Drinking can be a problem in Antarctica, because of the monotony of life, especially in the winter months. The bars became social focus points, and bartenders did the job all other bartenders do all over the world. One bartending researcher said he:

swapped out soda for booze when people drank too much…and kept them inside the bar rather than watching them stumble out the door where, completely inebriated, they could hurt themselves or pass out in the snow.


2c. drinks #3 — escape from IPA

escapefromipa

I do quick research during nano and I came across this beer called Escape from IPA from Pipeworks brewery in Chicago. What I found hilarious is the label, which is in line with all their other labels. Look at that Han Solo pirate escaping helicopters and red F1 racing cars, kinda comic book cliché.

With a name like Escape from IPA, it suggests that it’s the anti-IPA (scourge of craft beers). But it’s actually a 10% West Coast styled triple IPA made from 3 hops with the fancy names of Equinox, Galaxy, and Centennial.

Some people bet on racehorses based on their names or the colour of their jockey’s shirt. This is definitely one instance where people may pick a beer based on name or garish label. That’s exactly what my character did.


2d. drinks #4 — free beer while shopping

So a Morrisons in Leeds started offering free beer to shoppers while they go about their weekly shop. Not just beer, they have cider and wine too. The beer they serve is Saltaire Blonde ale from a local brewery.

morrisonsbeer

It’s a whole pint, according to the daily mail (not linking to that drek). Sounds like a good idea, except I’d prefer half or 1/3 pints because of drinking and driving. They should put the featured beer on its own display stand and study how sales increase. I’m very sure more people will buy it because they are given a sample.

what did i miss part 2

A few of the stuff that’s happened over the past 2 weeks during nano, part 2. All London related.

1. how to pronounce some place names

londonnames

This is from a few years ago, Londonist’s guide to how to pronounce names of London place names, which cropped up on r/london recently.

No, it’s not Lie-sester Square it’s Lester Square; and Marylebone always stumps non-Londoners. Apparently Rotherhithe too.

Personally, I don’t agree with Ommer-tun for Homerton, I’d pronounce the h. And I always say Aldwych as All-witch.

We shouldn’t make fun of non-locals. I don’t expect to know place names in countries where I don’t know the language, but there are some names in the US and Australia that I can see the word and it’s made up of letters but I cannot put the letters together to form coherent sounds.


2. map of walking times between tube stations

walkingtubemap1

TFL published a map that shows the walking distance between tube stations. There’s also a map that shows the number of steps between stations, so they can put a spin on the “steps = exercise” trend.

Practially, this is a useful map for visitors and newcomers. Every Londoner knows it’s pointless to take the Piccadilly Line between Leicester Square and Covent Garden. Between waiting for the train, the actual journey, and the horrendous wait for the lift at Covent Garden, it may take 10-15mins. Walking is 4mins.

walkingtubemap2

There’s another leaflet, journeys that could be quicker to walk [pdf] that is also very useful. For instance, the map would suggest it takes 18mins to walk between Queensway and Bayswater (via Notting Hill Gate) but the journey leaflet tells us it’s only 5mins. Google maps actually say 2mins, but that probably needs running at nighttime with no other pedestrians.


3. john snow’s cholera map

I saw this on a tv program about sewage and how the world’s cities made the jump from being disease infested to, well, less so. It’s all about clean water.

choleramap

The story of how John Snow discovered that cholera spreads through water rather than through the air by plotting a map of outbreaks that showed occurrences near to a water pump in Soho is well known. His use of data mapping is as revolutionary as the discovery itself. The blob of black dots around the pump at Broad (now Broadwick) Street as pretty horrible. But the interesting thing is workers at the nearby brewery were not affected because: a) they drank mainly beer and b) the brewery had its own water supply. That would not have been the case if the disease spread in th air.

So many diseases from 100, 200 years ago are under control. Cholera, TB, measles. Have we reached peak discovery? There doesn’t seem to be huge discoveries like this anymore, more like small incremental ones. Then again, it could be that they were low key. HIV has been contained, and many cancers are less life-threatening now. We have so much to learn.


4. property prices

londonhouseprices

According to bloomberg, london house prices are coming down, with more sellers reducing their prices from originally marketed. A report published by Rightmove says on average the reduction is 6.7% due to:

initial over-optimism and a tougher market

That said, the average in november is still an eye-popping £628,219. I mean, that’s staggering compared with a national average of £311,043.

The article immediate below the one about housing talks about more bad news for the pound, with further drops possible. An uncertain brexit, Theresa May’s uncertain future, all lead to the market being bearish on the pound. This actually is good news for us, since it means we can buy more.

Around the table on tuesday’s lunch we were all talking about property, as a group of middle-aged professionals are wont to do. If only we’d all bought a place in London when we graduated, we’d be all sitting pretty now. Ah well, can’t turn back time. The consensus is, £ and house prices haven’t seen bottom, so it’s worth waiting a little while longer.


5. decadent hot chocolate

Have to end on a more cheerful note. How about the most decadent hot chocolate in the capital. Fortnum’s chocolate bar, Flotsam And Jetsam’s rainbow-coloured white unicorn chocolate, Fattie’s Bakery’s with a toasted marshmallow rim, and the best chocolate café name of all, Choccywoccydoodah. Some of them look like they have far too much whipped cream. My 2 favourites on this list:

darksugars

The one from Dark Sugars that has a mountain of chocolate shards shaved on top. The way the shards melt into the chocolate…

hotelchocclassic

And finally, the classic from Hotel Chocolat. Who needs fancy when you have classical elegance and top quality ingredients.

meatball pasta attempt

pastameatballs201710

Today’s attempt at cooking was meatball pasta. Around 60:40 pork and beef mince, and I used the guardian’s method of substituting eggs with breadcrumbs soaked in milk as the binding agent. Supposed to keep meatballs lighter. Problem was, they were so light that some fell apart when I was browning them.

The sauce was canned tomato, tomato paste, fresh cherry tomato and sun-dried tomato. Enough tomato or what. Added chicken stock and lots and lots of herbs–basil, oregano, rosemary, thyme. I think it was too tomato-y, it tasted primarily of tomato paste and I had to add sugar. Simmered for around 1hr.

I let the meatballs and bits of mince that were broken meatballs simmer in the sauce for about 20mins. Ended up with a pasta dish that was part ragu and part meatballs. I guess it’s all the same.

iphone ice cream

iphoneicecream

Sis gave me a bunch of haagen-dazs vouchers that had been sitting in my backpack for months. They expire on 31 oct so I’ve been a little stressed out trying to figure out how to use them up. I gave them to mum last sunday but she came home empty-handed claiming the shop only served scoops. She also thought we can use them at the supermarket. Um, mum, you can’t use vouchers for shop A in shop B even though shop B sells A brands. That’s r/talesfromretail territory. Plus I know H-D shops have tubs, just need to ask.

Today mum’s out to lunch with her friends so I walked to the H-D shop in the nearby shopping centre. Lo and behold, they do have tubs, only they’re not obviously displayed. They have a special offer of two family-sized tubs for local$238. So I used up 4 of the $50 vouchers. They can put 2 flavours in each tub so I came home with 4 flavours: chocolate, macadamia brittle, blueberry, yuzu. The tubs are pretty large and the server really packed the ice cream in tight. I was showing mm the size and used my spare iphone as unit of measurement.

I had a total of $350 in vouchers so I need to use up the remaining $150. The plan is to meet up with mm at the weekend and go to the H-D shop near her. Neither of us have enough space in our freezers but we can just get scoops.

there’s a new apple in town

honeycrispapple2015

This time of year means honeycrisp apples. Which I can’t get and is a sob-worthy moment. It’s really the only apple I like even though at a pinch I’ll have the readily available fuji. But never, ever red delicious. I’d rather have an orange.

NPR is reporting that in Washington state, apple farmers are ripping out existing fruit trees and replacing them with a new variety because of falling demand of the aforerejected red delicious. The new variety is called cosmic crisp which was developed over 20 years at Washington State University by Dr Bruce Barritt and when he retired, Dr Kate Evans (originally from Kent). 12 million cosmic crisp trees will be planted by 2020, all of them tracing their origins from ONE mother tree still standing in the university’s research orchard.

It will be grown exclusively in Washington state for ten years since farmers there partially funded the breeding program and are investing something like US$50,000 per acre, high stakes for a new product. The first harvest will be in 2019.

Considering the taste and durability of its parents–honeycrisp and enterprise, there is high hopes for cosmic crisp. Honeycrisp is successful because of its taste and crunch but the flavour doesn’t last and the variety is hard to grow. Enterprise’s best characteristic is that it can be stored for a long time and is resilient. In terms of taste, the NYT described cosmic crisp as

dramatically dark, richly flavored and explosively crisp and juicy

We’re in for interesting times with many new varieties of apples in development or hitting the market soon. SweeTango and Juici comes from Minnesota; a more complex and aromatic derivative of golden delicious called Opal from the Czech Republic; and Kanzi, a gala-braeburn cross from Belgium.

Because we get crappy apples, I don’t eat them. But with so many new varieties coming to market around the world, fingers crossed I get to try at least some.

london a-z food guide

londonfoodtour

BigBusLondon is putting a spin on their hop-off-hop-on London tours: the A-Z food guide. Tourists get a free map and can pick out where to enjoy unusual foods along the various routes. It starts like this:

  • alpaca at Archipelago near Oxford Street
  • bubblewrap waffle at Bubblewrap at Wardour Street
  • cronut at Dominique Ansel near Victoria
  • duck and waffle at, uh, Duck & Waffle at Heron Tower

There’s a medieval banquet near the Tower, roasted bone marrow at St John, and the naga viper chilli wings challenge–naga viper pepper is rated at 1.3 million on the scoville scale (scotch bonnet is 100,000-350,000). For the more difficult letters, they have jellied eel, xiao long bao and zebra, all of which I’ve tried and are good to eat.

Not a bad idea, even though it’s highly likely that the food places are sponsors. No different from all the free city maps we get at tourist information offices and hotels that have recommended restaurants that are thinly disguised ads. Ever notice why hard rock café appears so often on these free maps?

someone invented a tea-making machine

teforia

First there was the Keurig, which spawned countless imitators. The $400 Juicero thankfully shut down. And now another victim of its own frivolity is also shutting down–the Teforia tea infuser. According to the manufacturer it is a “groundbreaking”

machine-learning tea infusion device

and its features include:

  • proprietary tea pods called Sips that cost betwen $1-6, around 2 servings per pod
  • each pod has a RFID chip that enables the device to read the type of tea and therefore length, temperature, amount of water etc needed for brewing
  • connects via bluetooth to an app which gives information such as the last time the user brewed a type of tea and most importantly, allows the user to buy more tea pods
  • connects via wifi so it can be updated with new brewing recipes
  • $1000 for the classic model — now apparently discounted to a bargain at $200

It was doomed from the start. An actual British writer at gizmodo reviewed the infuser and the article is a must-read because the device sounded comically useless. It failed the taste test of earl grey vs tazo brand; not that tazo is any good, mind. And as for english breakfast, otherwise known as “tea” in the UK, I’ll let the reviewer describe it:

The best cup of tea on Earth is the one Mum makes when I arrive in our kitchen from the long flight home, or, if that’s not in reach, one that reminds me of that. The Daybreak reminded me more of the utterly depressing tea I’d buy at the cafe in Heathrow bus station

It’s yet again another Silicon Valley invented solution for a non-existent problem. A tea-making machine that costs the same as an iphone X? Each serving costing a few dollars? Plus tea that tastes like, well, an American made it? Are they having a laugh.

Americans need to stop trying to make tea, they don’t even know how to use use the term cuppa correctly. It’s not a “cuppa of tea” mate.

Automated tea-making machines are not new. There have been teasmades since the 1930s. Swan still makes clock radio teasmads which can be bought at Argos for less than £60. Okay, no fancy app or RFID pods and you have to supply your own teabag. But with a big box of PG or Yorkshire tea costing a few quid (or dollars), if someone really wants a machine to make their tea for them, get a teasmade instead of these not!smart smart devices.

ribs, tomato, pepper, potato

ribstomato

One baking tin dinner tonight, an old favourite and a new preparation.

Went to the market and got boneless ribs. Marinaded with olive oil, ketchup, worcestershire sauce, soy sauce, paprika, garlic, liquid smoke, s&p for 1hr then slow roasted at 160ºC covered with foil for 1.5hrs.

Peppers stuffed with tomato is an old recipe from Delia’s Summer Collection. Halve and roast peppers around the one-hour to go mark, then add tomatoes when peppers are soft. I didn’t have anchovies so I used sun-dried tomatoes instead to compliment the fresh tomatoes and add saltiness. Soaked in hot water to soften then chopped and added with fresh tomatoes.

The potatoes were hasselback potatoes which were made by cutting the potato into thin slices, but not all the way through to the bottom. Seasoned with butter, rosemary and s&p. Added to the baking tin at around the one-hour to go mark.

Everything was ready at around the same time. I don’t think the picture did it justice, tasted much better than it looked.

family visiting | chow mein sandwich

chowmeinsandwich

Met my aunt and cousin for lunch. They’re the Rhode Island relatives; I hadn’t seen my aunt in absolutely ages and I don’t remember her daughter at all. I think when I last saw them last my cousin was still a kid. She’s now all grown up and very tall.

Went to the peking duck and shark’s fin place, which we all agreed is a family favourite. Everyone has memories of going there with my grandparents as hosts. Whenever someone comes for a visit from the US and Canada, that’s where we all go.

My aunt and uncle have a restaurant (or restaurants, I’m not sure) in RI, their parents had a fabulous fried chicken place that I have vague and fond memories of. My cousin showed us a video of their signature dish, the chow mein sandwich. I asked her to send me the video but she hadn’t gotten round to it yet, so here’s a stock pic. My aunt says the dish was responsible for paying for their house and college education for my cousins. It’s been around for decades, so can be considered a precurser of the ramen burger that was the craze a while ago. But where the ramen burger is all hipster pretentiousness, the chow mein sandwich is more down-to-earth. The ramen burger has noodles as the bun, whereas the chow mein sandwich is

crunchy noodles soaked in a super salty, meaty, brown gravy until they’re no longer all that crunchy, then combined with ground pork, onion, celery, and a gelatinous brown gravy that tastes better than it sounds, and slapped sloppily between either half of a cheap hamburger bun

A little investigation, together with a very interesting article at the New England Historical Society reveals that the chow mein sandwich originated at the town of Fall River, Massachusetts which is less than 30mins’ drive from where my RI relatives live, in the Providence area. The sandwich is also unique to that part of southeastern MA and RI.

What’s intriguing is that the chow mein sandwich is attributed to Frederick Wong who started the Oriental Chow Mein Company in 1938. Their Hoo-Mee chow mein mix is what goes into the dish. Frederick’s son Albert and daughter-in-law Barbara took over the family business and the chow mein sandwich mantle. I wonder if they are related to my uncle, who is also a Wong.

There’s so much of my family’s history in that part of the world–my grandmother was born in Newport in 1916 so there’s history going back 100 years–I really want to know more about them. Need to plan and scheme.

smoked water

smokedwater

I see contestants on masterchef smoking food to add flavour. Smoked parsnip purée, smoked vanilla ice cream, smoked fish. For better or worse, sis gave me a small bottle of liquid smoke that I’ve used in ribs and it smells great.

And now there is smoked water. Originally developed for Heston by a salt company in North Wales, 100ml of Halen Môn smoked water costs £4.10. In contrast, whisky costs less per 100ml.

The process of making this smoked water is similar to making whisky where

filtered tap water is circulated through loops that contain oak chips and oak dust and what comes out is an amber liquid with “the cleanest of aromas of burning wood.”

I guess it has its uses, but seems to me to be an overpriced product looking for a market.

the story of how baileys was invented

baileys

TIL Baileys was invented in 1973 by David Gluckman and Hugh Reade Seymour-Davies. Mr Gluckman told the story in the Irish Times recently.

They’d just gotten their business started in London and were asked by the Irish company of their client International Distillers & Vintners (now Diageo) to create a new drinks brand for export.

Hugh: “What would happen if we mixed Irish whiskey and cream?”
David: “Let’s try it.”

We bought a small bottle of Jamesons Irish Whiskey and a tub of single cream and hurried back. It was a lovely May morning. 1973. Underdogs Sunderland had just won the FA Cup. We mixed the two ingredients in our kitchen, tasted the result and it was certainly intriguing, but in reality bloody awful. Undaunted, we threw in some sugar and it got better, but it still missed something.

We went back to the store, searching the shelves for something else, found our salvation in Cadbury’s Powdered Drinking Chocolate and added it to our formula. Hugh and I were taken by surprise. It tasted really good. Not only this, but the cream seemed to have the effect of making the drink taste stronger, like full-strength spirit. It was extraordinary.

The name Baileys, in totally British fashion, was named after a bistro next to a pub near their office. Those days, Soho Square was where the ad agencies were. The husband of their secretary designed a label that included grazing cows and lush green pastures. They had a couple of focus groups taste the product and one thought it tasted like a medicine for diarrhea. They placed two bottles at a pub at Marylebone Road and there it sat for days until a couple of policemen came and drank the whole bottle.

They went to Dublin to pitch their product and were told by the sales director of the company: “It’s not for the Irish market. It’ll never sell here.” Despite this negativity, the product was launched in the UK and Ireland in 1975. But it took a while before it started gaining popularity.

And the rest is history. David Gluckman went on to write a book about his 40-year career creating brands for the drinks industry. Baileys is now the worlds best selling liqueur brand with 82 million bottles sold every year.

TWE tasting sets


TWE is promoting its newest gift idea, dram-sized tasting bottles and sets. Cute 10ml bottles of all sorts, not only whisky but gin, bourbon etc. Single bottles or a dark wood gift box of multiple bottles plus a glass, what a stroke of packaging and marketing genius. They have a balvenie set, a lagavullin set, a sherry cask set. The tour of Scotland set has auchentoshan, glenfiddich, two lagavullins, talisker. The bourbon discovery set at £44.95 has the usual suspects–makers mark, evan williams, four roses, wild turkey, elijah craig. The Japanese whisky set has chichibu, mars, nikka coffey grain, taketsuru, yamazaki 12 at £54.95. To be honest, totally overpriced and we are definitely paying for packaging.

twechocwhisky

The around the world set has english whisky, miyagikiyo, michter’s, kavalan sherry oak, amrut peated. I’ve tried all of these. English whisky company is current and amrut is in the rotation queue. Miyagikyo is probably my favourite japanese single malt, even more so than the more well-known yamazaki and yoichi. I’m surprised they don’t have a european whiskies set, opportunity wasted.

The sets I’m drawn to are the rarer ones. Lost distilleries, Port Askaig, Laddie set. The chocolate and whisky set at £44.95 should be popular. It helps that in that set they have balvenie, glenfarcas, taisker and port askaig. Actually I wont mind this set, I’ll take the whiskies and give mum the chocolate.

learn one recipe

On an episode of Jamie and Jimmy’s Food Fight Club they asked their guest of the week, Selma Hayek, what dish she’d like to learn from any professional chef. She mentioned a Lebanese chef and a Lebanese dish, I didn’t catch the name. But it got me thinking, if I can learn one dish from a professional chef and then forever be able to make it perfectly, what will it be?

For this purpose I will exclude the fiendish 90-step nightmare that are Masterchef pressure test challenges. Most of them are simply impractical to make at home. What if I did learn how to make Christy Tania’s Mystique? I won’t have the opportunity to make it.

There are well-known difficult dishes to master and these are contenders: baked alaska, soufflé, beef wellington. I saw paella and consommé on the list and upon reflection, they are difficult to do well. Classic French cooking is challenging with the emphasis on technique and sauces. Baking too–croissant, sacher torte, gâteau st honoré. Asian dishes such as curries, tamagoyaki, xiao long bao are also not easy to master. I don’t know much about Latin American dishes either. There’s an old mefi thread that has a lot of interesting suggestions in addition to traditional difficult dishes: follow the recipes in cookbooks such as Alinea, El Bulli, Fat Duck; trying to accurately replicate a twinkie or big mac, make your own cheese.

croquembouche03

The most difficult recipes I’ve tried to make are all baking and desserts: croquembouche, chocolate fondant and handmade salted caramel truffles turned out really well; tart tartin and chocolate soufflé less so. The apple tart had a soggy bottom and the soufflé was more like chocolate cake. I don’t know why I’ve always classified desserts as tricky. Rack of lamb is difficult for some people, but I make as often as I make roast chicken.

In my mind, the dishes to be learned can be grouped into categories:

  • time consuming — cassoulet, boeuf bourguignon, haggis, head cheese
  • showstopping — baked alaska, beef wellington
  • deceptively simple — sole veronique, perfect roast chicken, scrambled eggs (remember how Gordon Ramsay said it’s how they test new chefs)
  • baking & desserts — bread, croissant, pastry, meringue, macaron, tempering chocolate
  • needs years of practice — sushi, soba noodles, mole
  • sauces — béarnaise, hollandaise, mayonnaise

It’s difficult to pick just one recipe. I’m going to cheat and pick one savoury and one sweet. For savoury the contenders are beef wellington and cassoulet. My choice of cassoulet is based on what I would like to eat again and again and again. I have better access to duck leg than filet of beef and, well, I’d pick duck over beef most days.

gateausthonore

For the sweet recipe, I’ll go with one of the Cordon Bleu’s three most difficult recipes to make: gâteau st honoré because of the sheer number of pastry techniques needed in one single dish:

puff pastry, pâte à choux (dough for cream puffs), caramelized sugar and Creme Chiboust, a filling made from pastry cream and Italian meringue.

flavours

aquavit

Sis gave me a pack of small bottles of aquavit from the Swedish shop a while ago. Since I’m trying to reduce my total amount of stuff, I opened it to give it a try. The labels are all in Swedish and I’m too lazy to google translate them. I can figure out some info from the pictures, there are bottles flavoured with rosemary, orange and some classic-looking labels. Aquavit is a spirit distilled from grain or potato and flavoured with caraway, dill, anise, fennel–caraway being the primary spice used. In Sweden, it’s a holiday or celebration drink drunk as a shot and accompanied with singing, before, during and after each round of shots with increasing enthusiasm. I can definitely taste the caraway and there’s a strong aftertaste of anise too. My first few sips had too much anise, but after a few more, it became sweeter and I was able to tolerate it better. I did not burst into song.

Tried with orange and passionfruit juice (which was what we had in the fridge) and it was quite nice.

Another spirit I’m trying to finish is a small bottle of ouzo I got in Greece. It’s been said that if:

you’re a fan of absinthe, aquavit, or liquorice in general, you’ll dig ouzo

because they all have the base note of anise together with fennel, coriander and cloves. Again, I had it with juice and it was pretty good.

This is very, very odd. I absolutely do not like anise-flavours and I will spit out liquorice. I can’t stand coriander either, it smells like detergent and I can’t stand to have even a small morsel in my food. But I love, love, love fennel and I was fine with both aquavit and ouzo. Okay, I wasn’t very keen on tasting them neat, and perhaps the sweetness of the juice masked the anise notes. I’ve also had absinthe before, once in France and once in the Czech Republic (oh, sorry Czechia) and I didn’t like it. There’s some whacky flavour palate thing going on.

Liquorice, like durian, is a very black-and-white flavour in that people either love it or hate it. There seems to be some scientific theories behind it, that there is a difference between how we handle the aroma vs the taste of flavours. Or precisely, specific chemicals in the food. Anise type food contains glycyrrhiza glabra, and aversion to its taste seems to determine whether someone likes or hates these foodstuffs. The compound that gives this class of food its distinctive smell is anethole, and reactions to smells can be changed over time. Still doesn’t really explain my experience.

One thing is clear, I’ll finish the aquavit and ouzo (with lots of juice), continue to cook fennel, and stay far away from liquorice.

the theatre of food

This was the first semi-final of Bake-Off Crème de la Crème (ie the professionals). One of the tasks was to live plate a dessert in front of the judges. Not only must the dessert taste good, they were also marked on the theatrical element. A lot of prep, planning and teamwork went into creating this experience.

achatztabledessert

The idea of plating a dessert on the table originated at Alinea. Of course. I should have guessed either them or one of Heston’s. It was the last course of of a 20-course menu. With meals starting at US$175 and going up to US$385 for the kitchen table–per person, before wine and must be pre-paid like theatre tickets–diners expect a lot. And with Grant Achatz, I bet they do.

Someone on reddit was posting about showing a pic of this to their SO and complaining about how people are supposed to eat it. SO replied:

You’re supposed to eat this with your eyes.

Food? Art? Foodart? Art food? That’s bordering on very deep.

english whisky

englishwhisky

I saw this English Whisky at M&S and thought I’d give it a try for the novelty factor. I’ve tried small drams by the St George’s distillery before, and the label says distilled in Norfolk, where the company is. I guessed (and confirmed) it’s a Marks and Spark’s exclusive distilled by St George’s.

First clue, NAS. Plus the distillery has only been in operation for about 10 years, so not likely to be more than 7 years old. My first impression, on taking the bottle out of the box, was how pale it is. It seems that it’s barely been aged in barrels at all, or that the barrels used are different from the typical sherry or bourbon barrels for scottish whisky.

Not much of a taste too, not fiery on the palate. My initial reaction was cake, but not as rich as cake. Somewhat sweet but not fruity. It was better when a drop of water was added, more fragrant, sweeter, and a longer finish.

In the UK it’s on sale for £35. I got it for equivalent of £50. For this price, there are plenty of other options. I’m glad I tried it, but I won’t go back to it once this bottle is finished.

a day of errands, and a great beer to end

A day full of errands and running around.

My tenant moved out. We exchanged emails around 2 weeks ago so I know he’s accepted a job offer in another country but I didn’t know that he’d be flying out so soon. He left the keys in the mailbox.

To his credit, he had professional cleaners come in and clean the flat. He also left his large coffee table, a dirt devil vacuum cleaner, a doorframe pull up bar and a modem which he should have returned to the internet provider. He also left lots of beer and vitamin water in the fridge–there must be 20 bottles of beer and 10 bottles of vitamin water. Now I have to figure out what to do with the flat next.

I didn’t have too much time to spend at the flat, I was rushing to a doctor’s appointment to clear my blocked ears. Yeah, I finally decided to get them sorted. It was nice to live at reduced volume but it’s not ideal. I’ve been to this ENT doc since I was young and he knows my ear health history. He poked and vacuumed the gunk out of my ears, pretty uncomfortable but effective. Expensive though, around USD80 and that was without medicine.

Took a bus back across the harbour to Sam’s. He out-did himself this time. Gave me an even better than normal haircut and within 40mins too. This time he cut it shorter than before and it feels so good to have so much of the thickness gone.

Went to the supermarket and bought a couple of bulbs of fennel. Seeing so many contestants use fennel on masterchef gave me a hankering after it. Organic and imported so very expensive. Almost USD10 for two small/medium bulbs. Ah well. Sis gave me a voucher for this supermarket and I still have quite a lot of balance left.

stbernadusabt12

By then it was around 5.30pm and I’d been running around since 1pm. Have over an hour till meeting mm for dinner. Decided on beer over wine so walked over to frites with their huge belgian beer selection. I wanted to see if they have St Bernadus abt 12, which I came across very often when I was googling Westvleteren 12. The story is shortly after WW2 the owners of St Bernadus brewery and the trappist monks from nearby St Sixtus monastery had an arrangement where they would share equipment and location. More importantly, the brewmaster from Westvleteren brought over the recipes, the know-how and the St. Sixtus yeast strain. The arrangement stopped in 1992 when the trappist monks decided that authentic trappist beer could only be brewed and sold within monastery walls. Nevertheless, St Bernadus continued with the recipe.

The long and short of it is, St Bernadus is the nearest alternative to the extremely rare Westvleteren 12.

I didn’t know enough when I was tasting the Westvleteren 12 to get a bottle of St Bernadus too. So I’m comparing a beer today with one I tasted a month ago. There are similarities and differences. Both are dark, creamy and complex. The Westvleteren was richer, smoother and had more dried fruit notes. The St Bernadus seemed more aerated and towards the end, I felt it tasted like any other dark ale whereas the Westvleteren was fruity and rich even at the end.

I still think the St Bernadus is a top-notch beer. Frites has happy hour monday to friday between 3-8pm and it was half price. With Westvleteren extremely difficult to get, I’ll be back again to taste the St Bernadus and I won’t feel like it’s a second choice.

solskinsoen

via Outside magazine, Solskinsoen is a film about running a brewery on an island in Denmark.

Penyllan brewery is located on Bornholm, which is mainly a holiday destination that fills up with holiday crowds in the summer and is very quiet in winter.

penyllan

What a beautiful place and committed brewers. They’ve only just started, their website is a landing page only. Their fb page says they will launch their first beers on 4 October.

camping food test

When I created my emergency go bag, I bought a pack of MRE to put in the bag. It’s vacuum sealed and can be stored for years. The mains is chicken pesto pasta, and there are other pouches in the pack with crackers and stuff. I hadn’t given much thought about the flavour, I think I was more focused on a value-for-money single pack that could keep for a while.

Looking at the Wirecutter post about best camping food, I’m thinking when the MRE expires I should consider supplementing with other food. The camping food in the test are one-pouch meals that are prepared by adding boiling water. First they did a taste test of specialised camping food vs standbys from the supermarket like spaghetti and mac & cheese in their office. Interesting discovery:

a surprising number of our backpacking standbys are, in fact, revolting when served indoors on real dishes

Then they asked their testers to take the camping food with them on one- or two-week hiking trips in locations as varied as Corsica, the Colorado 14k peaks, and the 1,000 mile Centennial Trail in Idaho. The food they tested weren’t boring chicken pasta. They had curries, chili, noodles, fajita as well as the usual pasta and meat flavours.

campingfoodthaicurry

Their best in terms of taste was a Thai curry. It’s likely that after a long and exhaustive day hiking, the testers’ palate appreciate the intensity of flavour of the curry. Seems like there’s a lot of vegetables and the addition of powdered coconut milk (in a separate packet) is a winner. The disadvantages are price, small portion size and it took a long time to rehydrate.

ramen

ramenyokohama

Had a meeting in the morning, don’t want to jinx it by giving too much away.

I finished around noon, so I was on the lookout for a quick lunch. Wandered around and the candidates were the usual diners, one that has pasta and a glass of wine, or this ramen shot that usually has a big crowd outside waiting. When I went to the ramen shop, it was just 12.05pm and there were counter seats. So ramen it was. The name of the shop is Yokohama ramen, but I don’t think there is anything special about Yokohama.

Watched the chefs make the ramen and they were authentic enough. The ramen were from Japan and the broth made from pork bones. I had one with the charsiu in cubes as opposed to the usual sliced. Overall, enjoyed the meal. When I left, there were already more than 10 people queuing outside.

meat index

ire055butchercote

Interesting article about meat prices around the world, based on a a study by a UK b2b catering company. The study itself is a huge table that looks a lot like airinc goods & sevices tables.

meatprices

The Eater graph shows the top and bottom 10 countries in the study in terms of meat prices compared with the average global price. Switzerland is way out front with meat prices almost 1.5 times that of the global average. The US comes in at only 17.94% and the UK actually below average at -3.06%. Meat in Switzerland and Norway is expensive because they are expensive countries. Meat in HK is expensive because everything is imported. Which is why I don’t buy minced beef–there is not that much difference per kg between minced beef and braising beef like cheeks and oxtail. I already know meat in the US and UK are not that expensive, especially if cooking at home.

It’s not very useful to simply compare prices. A more indicative index is affordability. The study also indicated how many minimum wage hours will be needed to buy 1kg of meat. In Switzerland, that comes to 3hrs. The US comes in at 2.67hrs, UK 1.42hrs and HK around 5hrs. The most expensive, in terms of number of hours needed, is India at 27.38hrs.

There are also other areas of consideration like regulations, trade tariffs and cultural differences. All in all, an interesting area.

slow cooked duck legs

duckleg01

Recipe from Mark Bittman at the NYT. He was writing this week on grubstreet about grilling duck legs too, although the only grill I have is the one at the top of my oven and isn’t the bbq grill he was talking about.

Anyway, the method we see people on cookery programs most of the time is confit duck legs. I don’t really want to waste a bottle of oil so this slow cooked method is better.

In a cold pan over medium heat start browning the duck legs, skin side down. In the meantime, prep carrots, celery and potatoes. The recipe has onions but I ran out so I used extra celery and 4 cloves of garlic. Added potatoes for a true one pot meal. I chopped the veg into larger chunks than the recipe to give more bite.

Once the duck skin has crisped up, turn over and brown the meat for a couple of minutes. Transfer to baking dish.

Pour out almost all the duck fat (I have an old peanut butter jar I use to keep my duck and bacon fat). Sauté the veg for about 10mins, transfer to baking dish with duck. Season with s&p, rosemary, thyme.

Heat chicken stock in pan to deglaze and bring to the boil. Pour into baking dish until most of duck legs are covered, making sure the skin isn’t covered. I didn’t have enough stock, it was perfectly fine to top up with boiling water.

Cook at 200ºC for 30mins, then turn oven down to 180ºC and continue cooking for around 1hr until duck is tender and most of the liquid has reduced.

duckleg02

Very, very good. There was just about enough sauce to cover the baking dish, and it had a nice intense flavour. The recipe says use homemade chicken stock and I agree, it makes all the difference. The duck was fork-tender and had lots of flavour.

We are lucky that we can get duck breast and leg fairly inexpensively, perhaps because the locals don’t know how to cook them. It’s frozen and definitely not gressingham duck we get in the UK, but with the right cooking method, is one of our staples. Easy to make too. Total cooking time around 2hrs, but mostly unattended.

pub party

ashleyrdpub01

Sis, Rob and I went to the first anniversary party of one of R’s friend Andy’s pub. R is an investor there also, like a few others that Andy has opened. It’s a nice little pub in a central area but on a street that is less crowded. I’m glad to have found it, sometimes I have a little time to spare and nowhere to go to, like a pub. Of course I can find a fast food place and sit for a bit, but honestly who wants to sit at Mcdonalds, having to share a filthy plastic table with others.

ashleyrdpub02

The party was between 4-9pm, so they could still take in customers. They had beer, rosé and red wine, all served in a plastic beer cup. Snacks too like chicken wings, salad, pasta. R’s friend Patrick showed up and he somehow snagged a bottle of prosecco for our table. Yay for young Patrick. We left at around 8pm, I got home with enough time to shower and watch MKR.

giant mango drink

giantmangodrink

Mum and I went to the warehouse outlets for a looksee. I was able to find a pair of crocs to replace the ones I’m wearing at home. It’s the last one on the shelf and I think they call it aquamarine. Considering the current one is bright green, and I’m only wearing it inside, I’m not that bothered about the colour. Pink, no. Any bright blue or green colour, okay.

On the way back to the station, I noticed a young woman with a giant cup of mango. A few steps later I saw the entrance to a small arcade, the sort that is in old buildings and a tiny bit crappy. This stall sells mango drinks, located amongst several other fast food stalls selling noodles, fishballs and the like. I ordered this one that comes in a big gulp size cup with mango juice, whipped cream, mango shaved ice and fresh mangos. The girl there says there is one full litre of mango juice inside. Mum opted for the small size but that one still had mango juice, whipped cream and fresh mango.

The mango juice tastes diluted even though the stall claims it’s not. May be it’s the type of mango they use. I wish they’d leave out the whipped cream, may be if I order it again I’ll tell them to leave it out. The fresh mango is from large mangos and was the best part of the drink.

We stayed and finished it, although we could have asked for a lid. We were going on the train so we didn’t want to (no eating and drinking on the mtr).

Good value, Large came to equivalent US$5 and small just under $4. We have a few frozen giant mangos in our fridge, we can probably make this ourselves. I’d replace the cream with ice cream, that’ll make it a proper dessert.

happy birthday, papa

westvleteren12

Today would have been Papa’s 80th birthday. We met at the foodcourt for lunch–korean food at 1/10th the price of jinjuu and the bibimbap actually had crust. The cemetery was very quiet, we were the only people visiting while we were there. Must have been papa looking out for us, our taxi driver was actually waiting at the taxi stand when we were about to leave. He claimed he was taking a break but he did let slip that he figured we would have problems getting a taxi. Smart of him.

One of my regrets is I saved up a bottle of westveleteren 12, the best beer in the world, for a special occasion and never got to share it with papa. Westvleteren has the smallest production of the Belgian Trappist monasteries and sale of this beer is limited to one crate per buyer who had to call ahead to reserve their purchase (if they get through on the phone). It’s been described as the holy grail of beer. This one treasured bottle I managed to find in Brussels five years ago during my chip- and chocwalk with my friend A.

Papa would have loved the beer. It’s dark and strong, at 10% alcohol. Rich, smoky, creamy. Tons of fruity, caramel notes–like it’s been soaked in dried fruit. It’s definitely one for sipping slowly. It’s a small 330ml bottle; but the complexity and higher alcohol content makes it more staisfying. It would have been great shared between the two of us.

Happy Birthday, Papa.

lunch at jinjuu

jj22meal

Met with sis and gis for lunch at jinjuu. Korean place with ayce starters and we can choose one main dish. They gave us one of each of the starters and then we can order extra. Sort of fusion korean food: beetroot cured salmon, dumping soup, chicken skewer, grilled corn with sweet spicy sauce, kimchi arancini, grilled prawn. The salmon was too tart, too much vinegar in the cure. The dumpling was good, with a little bit of theatre as the broth was poured in from a teapot. i thought the chicken was tastless but gis liked it. I liked the corn but since they didn’t like it I ended up eating their portions so I didn’t have to order extra. The arancini and prawn were the two better starters.

For mains I chose barley bibimbap and I had may be 3 spoonfuls. The taste was okay, but nothing spectacular, underseasoned. The greatest thing about every bibimbap is the crust, and this one had zero crust. I didn’t mind that it was all vegetarian but the execution was disappointing. Sis had ramen and she said it was boring. Gis had a rice doughnut filled with bulgogi beef that she said was okay. Mum had the best main dish, of fried chicken.

Dessert was one plate of a mixture of ice cream, sorbet, and two cones. The ice cream was meh, the sorbet was okay, it was all a melting puddle when it reached our table.

For an additional charge sis and I had the 2hr freeflow drinks package. I started with a spicy kimchi mary which was a bloody mary with kimchi flavours and pepper flakes stuck to the outside of the glass. The flakes were useless and I could barely taste the kimchi. Not bad as a bloody mary. I moved to prosecco and ended up drinking quite a few glasses. They ran out of prosecco and for my last glass they gave me champagne, moët too. I liked the prosecco better.

Jinjuu is in london too and Jay Rayner described it as

glossy

and the brainchild of celebrity korean-american chef Judy Joo. It seems that neither Mr Rayner nor Fay Maschler of the Evening Standard were that impressed with the london branch.

Expensive too. Brunch for 4 people came to local$2200, or US$280. Okay, two of us added drinks but actually the drinks was the best value because we took full advantage. I don’t shy away from expensive meals, if they are good. I just don’t feel like this was value for money at all.

The silver lining I could muster is I was too full to have dinner so I can argue the cost covered meals for one whole day. Not very convincing, right?

climate change and the food of the future

It’s very, very hot. Climate change deniers may insist otherwise, but we are slowly and surely destroying our planet. I confess I’m also guilty of not doing as much as I can–I don’t sort my rubbish (we have no recycling collection separate from regular rubbish collection), I’ve been turning the air-con on a lot, I still eat meat.

That said, I take public transportation, I cook my own food from fresh ingredients, I try not to waste food and resources. I walk in the afternoon heat to the market before taking the shuttlebus home. It’s my reducing carbon footprint, getting exercise, and daily pokémongo activity. I’ve also been reading about how climate change affects food production and availability. Already, several food crops have been identified as being at risk:

  • coffee, chocolate, avocado — in 2016, Brazilian coffee farmers lost 90% of their crop due to drought and heat, many farmers in South American are turning to cacao. This drives cacao prices down and affects the livelihood of traditional cacao farmers in west Africa. Another knock-on effect is Californian farmers are now turning to coffee, which replaces their previous avocado crop. It’s simple economics. There’s a trend towards carob production, replacing cacao. The dessert of the future may be carob based
  • wine — as the world becomes warmer, vineyards will move closer to the poles. UK, Canada, China may be the wine producing countries of the future
  • honey and maple syrup — both very fickle products and at risk with changing climates
  • seafood — overfishing and pollution are two important factors in seafood production; as sea levels rise the type and location of seafood will change
  • sea vegetables — seaweed, kelp and sea vegetables may be the food of the future, they are hardly in difficult water conditions, absorbing nitrogen from waste
  • red meat — will become increasing rare and expensive, alternate protein meat sources will need to be found

Artist Allie West initiated a project to bring to life a possible dinner party of the future:

visualizes the possible future effects of climate change on our food system

All images below © Allie West, Heami Lee, C.C. Buckley, and Rebecca Bartoshesky.

seafood

The starter will be from the sea. Mussels and seaweed are both easy to grow and can survive in different conditions.

main

There will be no meat for main, because of rarity and price. Instead, it will be foraged vegetables such as burdock and mushrooms.

dessert

As mentioned above, carob will replace chocolate.

I don’t mind all these food. I love shellfish and can’t get enough of sea vegetables like samphire. I’ve had carob before, and although I’m not so keen, I’m okay with it taking a larger part of our diet in place of chocolate. But it’s not about me changing my palette to carob, or eating more oysters and mussels. Those are #firstworldproblems compared with actual suffering in regions that have been ravished by drought, or the refugees fleeing to Europe because They.Have.No.Food.

President Obama, writing about food and climate change says he will devote time to create a global network of activists to tackle climate change. But he also says he wants everyone to be involved–young people, families, people in developed nations and in developing nations. Make what we do on a daily basis matter:

It’s millions of decisions that are being made individually that end up having as much impact as anything

ingredient vs cook

lambrack04

The small supermarket had rack of lamb, buy 2 packets at 30% off. We don’t have room in the freezers for 2 packets so today’s lunch was rack of lamb #firstworldproblems.

From start to finish, 45mins. I seasoned with s&p and rosemary, browned in a pan then put in 180ºC oven for around 15mins. I almost overcooked them because I put the rested chops back in the oven (now off) to keep warm but luckily they were still pink inside. Making rack of lamb is straightforward for me, I consider it an easy staple. Occasionally I undercook or overcook slightly but I’ve always been happy with the results. Mostly, the lamb we get are frozen and from new zealand. I’ve also tried australian, welsh and scottish with good results.

It occurred to me that it may not be as simple to make for other people. How hard is it to ruin lamb? How hard is it to ruin good ingredients?

Which comes first, the ingredients or the cook. Difficult to answer. A good cook can make the most of poor quality ingredients: beef stew instead of steak, using vegetables wisely. But give a perfect wagyu to a cook who only knows how to boil meat or grill steak until well done and the meal is ruined.

turkey quesadilla

turkeyquesadila

I’m gradually becoming more knowledgeable about mexican food. I wish I can eat at Rick Bayless’ place all the time but mostly it’s tex-mex that I encounter. I know I prefer soft tortillas and I don’t like gigantic burritos–just looking at it kills my appetite. I’m nowadays more likely to order quesadilla.

We made really nice homemade tacos in chicago, I enjoyed it very much. So much so that I took the remaining tortillas home. Actually, quesadillas are very easy to make, hardly need a recipe. I had to go to the more expensive japanese supermarket to get grated mexican cheese. Then it’s just heating a tortilla, sprinking cheese and adding turkey (from the freezer), then more cheese on top and another tortilla. Flip so both sides are golden brown. I used the 2 tortilla method instead of folding one over.

So yummy! I have to check if I can get tortillas, too much trouble to make my own.

avocado toast

avotoast

Saw avocados at the supermarket 3 for US$5, large and ripe too. So it’s a no-brainer to make avo toast for lunch. There are plenty of recipes out there, that combines the avo with poached eggs, smoked salmon, feta cheese. Many recipes smash the avos and season with s&p. I just sliced mine and arranged on toast, didn’t need seasoning.

Yummy yummy yummy.

It seems to have become some sort of hipster, millennial food and attracted some unwanted attention when an Aussie baby boomer scolded millennials for ordering

smashed avocado with crumbled feta on five-grain toasted bread at $22 a pop

(that’s AUD) instead of saving up to buy a house. Honestly, with so much corrupt 1% money floating around the world, young people will need to skip thousands of avo toasts in order to afford to buy property.

avotoasthousing

The BBC did an avocado toast housing index. They:

took the average cost for avocado toast in a handful of cafes in each city, and looked at how many you’d need to forego to afford a 20% deposit on a home. House prices are based the average price for a 90sq m apartment outside the city centre

67 years in London, 54 years in HK, 32 years in Sydney. For Aussies, it’s ironic. When Chef Thomas Lin from Ruby’s, an Australian café in NYC, arrived in the US, he was surprised that people treated avo toast as a fancy, trendy food item rather than something normal people ate for breakfast:

There are two things you have in the morning on toast. You have Vegemite on toast, or you have avocado on toast. Sometimes you have Vegemite and avocado on toast.

I hope avo toast doesn’t go the way of artisanal anything, matcha-flavoured everything, food served Jamie-style on chopping boards and gets classified as a food trend that needs to die. Because it’s delicious, simple and healthy.

More avo! More avo toast!

comfort food

crackerrainbow

We had a few errands to run–clinic, post office. While we were out we went to cracker barrel for late lunch / early dinner. It was around 3.30pm and the place was pretty busy.

Cracker Barrel serves comfort food. Big cooked breakfasts, american styled biscuits and gravy and grits. I used to have either the breakfast or angst over what to eat. Nowadays I have the fish. Their grilled rainbow trout is pretty tasty and comes with 3 sides. I got hash brown, broccoli and the new brussels sprouts & kale salad. Unlimited iced tea.

I even bonded with the server. I had pokemongo open and we chatted a bit. He saw a snorlax the other day but his phone died when he was trying to catch it. The pokemongo experience for me so far has been disappointing. More than disappointing. Common catches, no stops nearby and login issues. I’ve given up on daily stop bonus.

Talking about comfort food, there seems to be some hullabaloo about mince toast. To recap, eater visited a british restaurant and declared the mince on toast is a

quintessential British comfort classic

I can imagine what mince on toast will taste like but I’ve never eaten it nor have I ever come across it.

Eater later backtracked, calling it a quintessential British dish but it’s still wrong. There’s nothing quintessential about it. Again, not dissing it, because I can imagine it can taste good. It’s just wrong for people to randomly assign things to us in this day and age of #alternativefacts.

bbmm tea, beer, dinner

Met mm after her appointment. Lots of catching up, just a couple of cups of tea. Then went walking for a bit, went to a gift shop so I can get some small presents then to a clothing store where she got a t-shirt. I was looking at some cargo pants and when I put it back my finger caught the metal hanger. At first it was an annoyance, then it started bleeding quite heavily. The staff reacted quickly and put 2 plasters over it. It’s like a paper cut but much deeper.

On the way to the restaurant for dinner we came across a small craft beer store with a blackboard outside that said free tasting. They were featuring beers by Singapore brewlander brewery and we got to chat with their brewer John Wei. He started as a home brewer and only started producing commercially a few months ago. The beer is actually brewed at premises he rented in Cambodia. The first beer we tried was a light, floral brew that is supposed to be perfect for the hot, humid tropical summer. We also tried their saison beer and liked both.

japbuffet201706

For dinner we went to a japanese ayce place. I think I was there with my parents a long time ago but haven’t been there with mm. The usual ordering method by ticking various pieces of paper of sashimi, sushi, grilled, deep fried etc. The sashimi selection was good, although not fantastic. They had a special offer of complimentary uni which was well received. Drinks including sake, beer, soft drinks were buffet style so we can fill our own sake jug. I tried half a glass of Orion beer and it wasn’t as good as the brewlander so I stuck to sake and tea.

jicama salad

jicamasalad

Mum bought a jicama from the market, her friends told her they eat it raw in a salad. It must be good because her friends are not the type to eat raw vegetables.

I’ve never knowingly tried jicama although apparently it’s an ingredient in popiah and rojak. It’s interesting to see it being described as the most exciting vegetable you’re not eating. I see it in the market fairly often and never thought to buy it.

Lots of salad recipes, usually with fruit like mango, or orange and a lime chili dressing. It seems to be a little tasteless, like a savoury apple, so need stronger flavours.

I julienned half of one and had it with salad greens, cucumber, cherry tomato. I could have used orange, apple or watermelon but there were fresh lychees in the fridge so I popped a few in. Normally I don’t use dressing in salad but for this one I whisked up some lemon juice, white balsamic, honey and evoo.

It’s really good. Crunchy with some texture. Definitely somewhat like an apple or pear. Really helps add depth to a salad.

handmade coconut oil


So much time and effort went into stripping, grating, setting, straining, cooking one hundred coconuts to make coconut oil, all by hand at the village food factory in India. The reward, chicken drumstick grilled over open fire and basted with the coconut oil, looks absolutely scrumptious.

The hilarious thing is, the title of the video is instant coconut oil and there is nothing instant about it. I saw this via boingboing and the comment is:

Arumugam and a friend make quick work of 100 raw coconuts

Quick work. Am I missing something? Must be irony week and nobody told me.

karuizawa ballot

twe

The ballot for two karuizawa golden geisha whiskies have begun at TWE. There are a very limited supply, only around 350 bottles combined. Needless to say, the price is also very high: £2500 for the 31 year and £2750 for the 33 year. The ballot gives the lucky person the chance to buy one but not both the bottles.

I lucked out on another karuizawa ballot a few years ago and was initially thinking this is too expensive for me. But it costs nothing to enter the ballot so, yes, I put in my email.

Karuizawa the town is between Tokyo and the Nagano region. It’s possible to plan a trip from Tokyo to Karuizawa then to Takayama and Kanazawa. Of course the distillery is closed, but there’s plenty to see and do what is one of Japan’s most upmarket resort area.

home alone dinner

cucumbermiso

Mum went out with her friends so I was home alone in the evening. I finished off the giant red velvet cheesecake factory cheesecake she bought the other day and was too full for dinner. I had cucumber with miso and an orange, that was it. Felt healthy, and my stomach wasn’t as bloated.

If I’m at home by myself I usually just eat leftovers or a whole packet of ham. There are days when I wish I could go back to those days and not have to cook 2 meals a day.

kcl group lunch

kcllunch20170610

One of the kcl group is here for a quick visit. She is now in India, having been to 8 countries over the years (her husband is in the diplomatic services). Everyone is a lot older now, although physically the change is subtle, all are recognisable.

Had lunch at a chiu chow restaurant. We were one of only 2 tables there so we had a great time. Good food too, ordered the set for 12 people. Assorted starters, soup, pepper prawn, black cod, whole chicken, really great vegetable with soup, fried rice, sugar & vinegar crispy noodles and a dessert of deep fried taro strips which are then covered in sugar.

Met mm afterwards, looked at fridges, bought some dvds then camped out for almost 3 hours at dan ryan’s. Two glasses of wine, complimentary olives and a hummous plate snack. Proper dinner was at the supermarket foodcourt of chirashi.

coke plus

cokeplusjapan

Coke launched coke plus a few months ago in japan, a zero calorie coke with

five grams of indigestible dextrin – a source of dietary fiber

I saw it in Japan; it’s being marketed towards the over-40s with the emphasis on health and was approved as Food of Specified Health Use (FOSHU). I just got a bottle from the small supermarket. It’s about 50% more expensive than the other cokes, possibly because it’s an import. In terms of taste, cnn says it

is like drinking an ultra-sweet cola-flavored jelly with a heavy dose of faux citrus and a biting carbonation

I don’t think it’s that bad. It’s somewhere between diet coke and coke zero in terms of fizziness and citrusness. I’ve cut down a lot on coke the past couple of years; if there’s a slight chance that it may have some health benefit, I won’t mind switching to coke plus. Until it’s more widely distributed, the higher price point is a good incentive to continue to limit consumption to the current average of one a week.

chocolate truffle ice cream

Met mm and lily for lunch to share japan travel experience. At first we talked about going together but extensive communication with lily showed that we have different travel styles so best if we stuck to sharing experiences.

We went to toast box and had laksa. It’s a casual semi-fast food place so we could sit there as long as we liked; and we ended up having more drinks. Singapore place, so teh-o for me. It was a hot day but dry so we walked around for a bit after lunch.

Lily went home for dinner and we continued to look for a replacement fridge. My credit card points run out tomorrow so we were especially in a hurry. The problem was the available space, width and height were okay but not deep enough for most of the models we thought we okay. The smart shop assistant suggested we call up the bank to check if I can extend the points and, yay, success! Three months’ extension which solves the urgency issue.

We had wine and pizza at hmv café to celebrate and then went to find this ice cream stall. I had 2 vouchers for a free ice cream cone that expire tomorrow and no extension this time. This was from a chocolate place called dalloyau that we’d never heard of. Their shops are in the high-end shopping centres and they seem to peddle expensive chocolate, cake and coffee. The vouchers are for specifically, chocolate truffle ice cream.

choctruffleicecream

As soon as the assistant handed me the cone I knew it wasn’t quite the chocolate truffle we were thinking of. Instead of truffle made from hot cream/milk and chocolate, this is truffle the mushroom-fungus that grows in the ground and gets shaved over food like pasta and omelettes. The smell is distinctive. The problem for me, it overwhelmed the rich chocolate taste of the ice cream and left an unpleasant aftertaste.

Adding truffle to a dish instantly signals it’s something luxurious and exclusive. And like the gold leaf ice cream we didn’t try in Kanazawa, truffle in ice cream screams of pretentiousness, pointlessness and frankly, lack of palette. At least gold doesn’t taste of anything. I have come across truffle in dessert before and mushroom dessert is unusual, but can be tasty. Obviously no one in dalloyau watched the episode on MKR where truffled truffles with truffle ice cream got creamed by the judges.

The conclusion is, this shop added a luxurious ingredient for marketing purposes and we are clearly not shallow enough to be in their target market.

cucumber miso

cucumbermiso

Something we discovered in Japan: cucumber with miso. Saw it at many izakayas and street food stands, ordered it a few times ourselves and fell in love with it. I bought some yuzu miso at the supermarket yesterday and chopped up a Japanese cucumber. Absolutely delicious. So simple, so healthy.

cauliflower steak

caulisteak

I made not very successful cauliflower steak. This is one of the trendy cauliflower food that has cropped up recentlly, a far cry from the awful soggy cauliflower we used to get when we were younger.

It’s simply a matter of cutting the stalk part of a cauli, seasoning with s&p, chopped garlic and lemon juice, and roasting in the oven. 200ºC for around 45mins. I think these weren’t as successful as I wanted them to be because I was using a different type of cauliflower. Not the usual tight bulb with white florets, these have more space between the branches and so didn’t give a whole steak. Tasted nice though.

mum birthday

mumbday01dinner

Mum’s birthday! We went out for an errand, had tea at mcdonalds. I left mum with her cheesecake and met sis for an hour at a wine tasting event. It’s an english sparkling wine company that is expanding and they had 4 different wines for tasting. I focused on the drinking and eating some of the canapés while sis was busy socialising. I did some small talk but found the posing, invisible social jostling and marketing speak way too fake for my liking.

Picked mum up from marks where she went after she fnished at mcdonalds. Dinner was at Jimmy’s Kitchen, an old colonial era restaurant. Except for my niece who opted for pasta, we all had the set menu. I had tuna tartare as starter, mum and sis had roast beef salad which sat on top of a chewy, hard cold yorkshire pudding. For mains sis and mum had rainbow trout and I had slow cooked lamb shoulder.

Sis ordered a baked alaska for dessert and they wrote happy birthday on the plate. Nice meal, predictable food.

trip errands, happy hour

Went to the bank, changed some yen for our trip. Then met mm at the transport department to get our international driver’s licences. I’m so used to using either my UK or US driver’s licence to rent cars that I almost forgot Japan didn’t accept them. They do accept, amongst others, Swiss driver’s licence but I’ll have to get a certified Japanese translation. Less trouble to get the international one. We tried making an appointment online but couldn’t get one so it was walk-in. Argh, there was a loooooong queue. As usual, it involved queuing up for ages to go to one counter to hand in our application and another queue to pay. At least we got the licence there and didn’t have to go to a third counter. Government bureaucracy. Took 1.5hrs.

tequila

Went to happy hour at the place sis and I went to in April. Two-for-one drinks plus a small cold buffet bar with proscuitto, cheese, bread, olives, fruit. Instead of wine or beer or even whisky (they only had Chivas and Jack Daniels) we ordered tequila, after our experience at frites. The drink came with salt and lemon.


There are right and not so right ways of drinking tequila. The clichéd method is salt on back of hand, shot in one then lemon wedge. Or neat, as zagat suggested in the video. We sipped it like whisky. Added a little salt and a drop of lemon juice, but mostly as a slow drink to enjoy the taste. We’re not yet at the point where we know what is good tequila, and I didn’t make a note of the brand. No wonder people get drunk off it, it’s so easy to drink. Good thing there was food. That was my dinner, I didn’t feel like eating anything else; mm had a meeting so I walked with her part ways until my bus stop. I was home by 7.30pm.