Was at the supermarket to check out turkey for Christmas. Normally we get ready cooked but it’s too expensive and the size is no better than a large chicken. So I’m going to cook it myself this year. Not a huge selection: 10-12, 12-14 and 14-16 pounds. We have to clear space in the freezer before getting one. And I have to find a good stuffing recipe.
What I saw was a beef joint for roasting in the fresh meat section. Sell-by date today so discounted to 1/3rd its sticker price. I can’t remember the last time I made roast beef, may be 20 years ago in London. It’s only a small joint, just under 1kg, and off the bone. I had to double check the roasting time and after researching, decided to follow a mix of Leiths’ and Jamie’s methods.
The timing is from Prue: 20mins at 220ºC then 30mins at 170ºC for this 1kg joint. The vegetable trivet idea is from Jamie: place the seasoned joint on a bed of mirepoix to catch the drippings. I had space in the roasting tray so I cubed some potatoes to make roast spuds. During resting, I made the gravy directly in the pan from the mirepoix, drippings, added chicken stock and a glass of red wine. I didn’t strain off the veg, kept it in the gravy.
There’s a bit of chewy sinew that made carving slightly difficult but I was well pleased that I got it rare-medium rare. Good beef taste; it’ll last us 3 meals.
This was one of Marina O’Loughlin’s last reviews for the guardian and found its way to londonist too. I’m talking about The India Club restaurant at the Hotel Strand Continental.
The Hotel Strand Continental, despite its location on the Strand, is nothing to write home about. It’s looks rundown from the outside, and the entrance is next to what used to be a newsagent/Indian shop and is now apparently Gregg’s. I must have walked past it a couple of thousand times because of its proximity to King’s. But I never ever gave it a second thought. I asked mm and other KCL friends and no one remembers it.
Oh what a missed opportunity. The restaurant has been there since 1946, when it was founded by Krishna Menon, the first Indian ambassador to the UK. Its poximity to India House, both King’s and LSE, Fleet Street, and so many chambers means it’s a favourite for academics, judges, lawyers, journalists and embassy staff. The prices seem to be from 1946 too. The menu is a plastic sheet and full of familiar south Indian fare: masala puri chaat, lamb bhuna, butter chicken, masala dosa. Nothing to write home about, not instagram worthy, and they may or may not make their own naan. But BYOB and £15 per head average. Ms O’Loughlin said she’d go back again and again, not because of the food, but:
out of deep affection. I love it in the same way I’m drawn to the novels of Anita Brookner or EM Forster; to small films set in run-down Roman apartment blocks and gloomy Indian call centres; to side streets in unknown cities where old milliners and haberdashers miraculously survive, their windows shielded by sepia-coloured film.
It’s no Dishoom, but seems more the vibe and atmosphere that Dishoom wants to emulate and “modernise.” And the fact that it’s not modern seems to be the charm. £15 in central London? Right next to our beloved college? Definitely a must-visit when we finally make it back to London. I hope that it’ll still be there because it’s in danger of being swallowed by greedy property developers. There’s a petition and a project to get English Heritage listed status for the building. Good luck to them.
the world has ended…somehow you have a magic refrigerator. This brilliant genius of an appliance holds a constant supply of salt, pepper, oil, flour and sugar — and four other foods.
PICK FOUR FOODS.
Assume there are cooking and storage facilities; and no need to worry about pesky things like nutrition and vitamins. The food has to be core ingredients, so no meatlover’s pizza or chicken curry with rice or beef wellington. And these are all the food you will eat for the rest of your existence.
The authors of the article asked their colleagues and on twitter and came up with a good selection, some are quite specific like sharp white cheddar:
whole chicken, spinach, bacon, vanilla ice cream
dark chocolate, avocados, eggs, tomatoes
eggs, apples, butternut squash, hot sauce
heirloom tomatoes, sharp white cheddar, pork belly, eggs
Sis says: rice, eggs, tomato, chocolate; my niece says: rice, eggs, cheese, chocolate; can’t quite remember what mm says but it’s something like: fish, eggs, beetroot, and one other, probably chocolate.
I’ve been thinking about this on and off. My choices:
eggs — it seems to be very popular with many people, because it’s so versatile and can be used for baking, cooking, frying. I’m going to cheat and say live chicken or duck, so I get meat, bones and eggs. Even at the cost of having to learn how to kill them. I mean, it’s the apocalypse, so I’ll have plenty of time. Personally I’ll go for duck because it’s tastier and I can get lots of duck fat, good with…
potatoes including sweet potatoes — this is supposed to be a good choice because if we had to survive on one single food forever, potato is one of the best. The leaves from the sweet potatoes will be my green veg element and takes the place of kale or savoy cabbage, which would have been my first choices for veg. I can use potatoes to make yeast and use it for bread and for fermentation. Imagine potato vodka, beer, and even wine because I’ll have…
grapes — not only wine, but I can make vinegar from it, that provides the essential acidic element for cooking. Many people choose lemons, but I think grapes have more potential. In addition to eating whole and making vinegar, they can be dried to get raisins, and frozen grapes are a delicious treat. Even though for some reason grape ice cream isn’t a thing, it is possibe in small batches, provided there is…
coconut — to make coconut milk which is supposed to be a great base for non-dairy ice cream. Originally I thought of picking milk for this spot, but most of what milk can do, coconut milk can do. With whole coconuts, there’s delicious coconut water, coconut milk, coconut oil, and the flesh can be used as food or dried for seasoning and crunch. With vinegar made from the grapes, I should be able to make some sort of cheese-like curd or yogurt with the coconut milk
So all in all, I’m fairly happy with my choices. If duck+eggs isn’t allowed, I’ll go for just the duck and sacrifice eggs. If duck+eggs is allowed and I get additional spots, I’ll add prawn, avocado or cheese: proper cheese and not the iffy stuff I’ll get from coconut milk, grape vinegar and whatever else I conjure up.
Some games allow for one luxury item and people may pick steak, chocolate, or some other indulgence. It’s a no-brainer for me: whisky.
A truly British #firstworldproblem cropped up today. I had a craving for sausage rolls for a couple of days, and forgot to get them yesterday when I went to the market. It’s dead easy to get, if I’m not picky. The chain bakery has branches everywhere, including at most stations.
The problem is, Bake-off season 8 is on just when I wanted to go get the sausage rolls. They’re showing 2 eps back-to-back; today is eps 3 and 4.
Well, okay, moot point. I’m recording the entire season so I can watch it anytime. So I went to the station, got my sausage rolls, stopped off at the small supermarket to get staples like spaghetti and ketchup, and was back home in time to watch the second ep of the day. I can go back and watch the other ep later.
I was all prepared to dislike this season because of the follow the dough thing but I’ve enjoyed watching it so far. Same format, same tent, same music. Prue is a good Mary substitute, and I can get my Mary fix on her own program anyway. Sandi sounds almost like Mel and Sue, and although not as cheeky, she is warm and funny, as we know she is. Noel started off unsteady but ignoring the comparisons with Mel & Sue, he’s quirky and likeable. He seems genuinely pleased to be there and mingling with all the bakers. And it’s the bakers that are, as always, the stars of the show. This group is the same, with casting as diverse as a mainstream program can get. My favourites so far are Liam with his flavours and Yan with her scientific, and sometimes not so scientific (making caramel by sight without a thermometer?), approach. And how about Flo’s watermelon cake? Wow.
I know the elimination order, which is the one disadvantage of watching such a popular program after the fact. But it doesn’t matter. I’m just grateful I can watch it and let’s forget the irony of season 8 on a BBC channel.
I see a lot of masterchef contestants make quail, because it’s quick to cook yet needs confidence because it’s not as commonly available or as easy to cook as chicken or duck. Plus, it’s chef-y.
I bought frozen quail from the japanese supermarket. Quite expensive, but definitely less expensive than eating out, as usual. I remember mm used to use it to make soup back when we were living in london.
The first batch a few weeks ago I roasted in the oven with a knob of butter inside. Took around 15mins, and it was really delicious. This time, I wanted to treat it in a more classic way. What’s more classic than to follow Jacques Pépin’s method for deboning? He made it look so easy. I was able to do it more or less the same way he did, although the end result didn’t look as neat. I used the bones to make sauce, supplementing it with a few more duck bones. Such a huge advantage to have bones in the freezer. Browned the bones for a good 20mins, then deglazed the pan with chicken stock. Ordinarily they teach us to deglaze with wine, but unless there’s a bottle already open, or I was about to start drinking a bottle, it’s not practical.
Pan fried the quail for around 10mins, until just cooked. I think I may have overcooked the breast, because it didn’t have the pinkness of medium rare meat and were a tad mushy. Overall, I found quail to be more forgiving than I expected because everything tasted great. When I was browning the duck and quail bones, there was a bit of fat rendered off so I used it to sauté leftover baked potato that I cubed.
I spent more time deboning and making the sauce than the actual cooking of the quail. Flavour-wise I prefer the last batch because: a) roasted on the bone and b) butter, butter, butter. Next time I’ll spatchcock then roast in butter, I think this will give the best tasting and best looking results.
via colossal, Danish photographer Mikkel Jul Hvilshøj arranged raw ingredients that make up a recipe in a photoshoot for a cookware producer. Have to think about some of them, it’s not immediately obvious.
This is breaded fish filet, I’m guessing. The fish is filetted then coated in breadcrumbs and pan-fried.
Carrot, onion, celeriac, oil, bones, tomato. I’m thinking soup or stock. More likely soup, because of the celeriac.
This I have no clue. Milk is the only ingredient I can safely identify, unless it’s cream. What are the dry ingredients? Sugar, salt, flour? And the dark powder is chocolate? The pyramid at the lower right looks like either butter or cheese. The circular blob top right, I give up. Honey? Argh.
Mum was out all day, she went out to lunch after mass, came back with shopping and met with her friends for dinner. I spent the day reading, didn’t even go out when mm texted and wondered if we should go out to enjoy the sunny weather. It was almost 3pm and we decided we should both just chill at home and get rested.
Leftovers for lunch but actually made dinner. For some odd reason I had a small carton of cream in the fridge. I made mushroom cream sauce the other day and there’s still around 2/3 carton that needs to be used. Made a rich sauce with lots of garlic, a little butter and about 150ml cream. Should be able to keep in a tight container for a few days. I spooned a little over the scallop and spinach pasta I was making for dinner which made the dish much more decadent. This is the type of dish that takes absolutely no time to make.
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.
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.
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.
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?
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.
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.
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.
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.
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.
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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?
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
The starter will be from the sea. Mussels and seaweed are both easy to grow and can survive in different conditions.
There will be no meat for main, because of rarity and price. Instead, it will be foraged vegetables such as burdock and mushrooms.
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
Ugh. Channel 4’s Bake-Off trailer is here. This is not the Bake-Off we know. Channel 4’s Jay Hunt:
It’s got a new tone to it.
If we get it here, I know I’ll watch it. But it’ll be accompanied by much hand-wringing that I’m somehow not being loyal to the BBC version. However good they are, Sandi Toksvig and Noel Fielding are not Mel and Sue. Prue Leith is okay. I just don’t feel any warmth or cosiness in this group. Quite the opposite, there’s something creepy and off-putting. Sandi Toksvig is the only one who looks normal and approachable.
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.
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.
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.
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.
We’re going on a cake walk, straight through the glamorous heart of the old school 7th arrondissement, steeped in Belle Epoch spirit, stuffed with gorgeous museums set in formal gardens (coucou, Musee Rodin). On the way, we’ll be collecting a grand assortment of the finest pastries, cakes, and chocolates that the City of Light has to offer. Then, we’re going to sit on a specific park bench and enjoy them.
The walk starts at Musée d’Orsay station. The walk itself according to google maps is around 15mins but the actual time taken will be much longer because of the stops. At least 10 pâtissières along the way where we have the option to get macarons, chocolate ganache, pralines, truffles, fruit jellies, cakes, tarts, breads and all manner of delectable goods.
The walk ends at the Square des Missions Étrangères with a marble bust of Vicomte Châteaubriand, politician, writer and who had a steak named after him. One of the best cuts of steak too.
There are so many great food destinations in Paris that it’s hard to go wrong. Each neighbourhood will have its greengrocer, butcher, cheesemaker and baker. Hope we can take a trip back to europe soon.
A lazy day. I did go out for a walk around the neighbourhood, it was a hot day but not so humid that would make spending any time in the sun horrible. I started playing pokemongo one year ago so I went round to the nearby pokestops. Either the signal was bad or the app was in its usual poor performing state I found myself having to stop every 2 minutes to restart it. So frustrating.
I went to the local church and the park outside, where I did a lot of running last time I was here. The park was fenced off, with a sign that said they were returfing it. I walked a little further and found an orphanage, with a pretty building and a gym at its front door. Couldn’t do much with the gym because the app wasn’t working. In the end, walked for about an hour and it felt good.
The reward (and more than the calories spent walking) was a slice of three milk cake I bought at the bakery yesterday. Three milk cake is also known as tres leches cakes, where the cake is soaked in evaporated milk, condensed milk and cream. Rich in taste but still light in texture. Found a useful recipe with lots of pictures.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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’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.
A little googling reveals that it’s a combined museum and school in Bologna, offering different courses in 4 languages:
to assist all those entrepreneurs throughout the world who want to open gelato shops, as well as those who are already working in the sector but seek to strive towards gelato excellence
Courses range from casual one day tasting at €100 to a fully immersive 4 week course that combines their basic, intermediate, advanced and internship courses for €4000. Students learn techniques, recipes, recipe design, flavour balance and the business aspects of running a gelato shop.
Sounds fun. €4000 is a lot, and here are also accommodation, airfares and daily expenses to consider too. In comparison, the 9-month pastry course at le cordon bleu in Paris is €22800. Guess it’s a matter of supply vs demand. There are people who want to open gelato shops and they may see the course as investment.
And talking about gelato and ice cream, here’s a sort of related but not really sandwich alignment chart that was on twitter:
I’ve had ice cream in a sandwich made with bread. I’ve had sandwiches made with waffles. So ice cream between waffles is definitely a sandwich. Anything between or wrapped in an edible container is a sandwich.
Lunch today consisted of food Lily brought plus other ingredients from all over the world. Smoked eel, reypenaer cheese and foccacia from the Netherlands. Brunost brown cheese from Norway I’ve had in the fridge for a while. Coppa from Italy. Grilled asparagus from…the supermarket (I think they’re from the US). Leftover hollandaise from the other day. Apple & plum chutney from Bosham church fair–that’s West Sussex, UK.
I only have a small wooden chopping board so I couldn’t serve it Jamie-styled. I used my large chopping board instead, the effect isn’t as pretty but it got the job done.
Nice lunch. I’m reminded how I love cheese. The smoked eel was as spectacular as expected. We finished one packet, there is only one left. 🙁
The small supermarket is having a chain-wide 30% off sale on all items until Monday. The aisles, usually choc-a-bloc with boxes and goods, are already clear and some shelves are almost empty. There are also more people than usual.
I bought wine, water, noodles, cheese, ice cream and saw rib tips at a low, low price. Easy to cook, just stew in the vacuum pot overnight with mirepoix, chicken stock and a glass of red wine. Had half a lemon left over from cooking salmon, added that. Some sweetcorn, added that too at the end.
Served with bulgar wheat. First time cooking bulgar wheat (though not first time eating), I think I like it better than couscous. Same cooking method: simmer in water till absorbed, turn off the heat and sit for 5-10mins.
What’s great about the rib tips, aside from tenderness from braising, is that there are lots of soft bone, or cartilage, in with the meat. It’s the white tube-like nub at the tip of the bone, it doesn’t have much flavour and is chewy and crunchy. It’s one of those food items like offal or fish cheek, that are revered by people in the know but most lay people will spit it out.
Salt obviously adds saltiness. It also reduces bitterness, enhances sweetness and brings out aromas. There’s science involved.
There was a time when I undersalted everything, and my dad used little or no salt when cooking. I’ve changed it up a little now, and have stopped worrying about the amount of salt I use. Yes, I’m aware of all the health warnings about salt’s effect on blood pressure, heart disease, kidney disease and all that. But as the NYT article says,
anything you cook for yourself is lower in sodium than restaurant food.
On average I eat out once or twice a week, so around 10% of my meals are higher in sodium and potassium. My theory is, the rest of the meals at home will balance it out. I enjoy eating out, but honestly I prefer cooking at home. Outside food is too salty, too oily and there are certain cuisines I rarely eat because I can cook it at home. Two lamb chops in a restaurant cost the same as two racks from the supermarket; most pasta we can cook ourselves; steak too, even though I will splurge out and go to Hawksmoor or a good steakhouse.
The trick to using salt is to use it better. There are so many different types of salt, it’s a poor excuse to use table salt. Table salt is the worst, a teaspoon of it is much saltier than, say, a teaspoon of sea salt or herbed salt. Here’s some of my salt collection:
Left, from back: plum salt from wakayama, japanese sea salt, korean sea salt, himalayan pink salt, good-with-everything salt, truffle salt, regular sea salt, french flavoured sea salt.
I don’t think I even have common table salt at home. If I need to use plain white salt, it’s from the mill. My day-to-day salt is the blue tub front left, lakeland’s good with everything salt that is mixed with herbs. This means if I take a pinch, it’s not all salt. I’m so used to flavouring with this that I know how much to use and what it will taste. The NYT article again:
what matters most is that you’re familiar with whichever salt you use.
I’m also keen to use other sources of salt. Soy sauce, cheese, bacon, duck fat. Anchovy is expensive here so I rarely use it. When I was around 10 years old my parents told me to marinade some pork. Young me discovered marinading with worcester sauce and I’ve been adding it to everything that needed flavour since then. Even at 10 I knew about umami? Probably not, but it’s a cute story.
I can’t remember which tv chef–I guess it’s all of the–who told us to season and taste each stage of cooking. I never add salt when I’m making stock and anything that needs to cook for a long time, I salt at the end. As for how to salt, Jamie Oliver tells us to sprinkle from a height; Emeril does his ‘bam’ routine. And of course there’s salt bae aka chef Nusret from turkey:
I bought a couple of packets of flounder filets at the supermarket. Mum and I aren’t very good at fish with bones so I prefer to stick with salmon or white fish filets. This is the first time I tried cooking flounder. The first batch, I pan-fried them but it wasn’t successful. The filets were too fragile and difficult to keep whole. Plus I couldn’t find much flavour to them.
For the second batch I decided to roll them up and bake them. It was dead easy. Cooked some spinach, rolled in filets, secure with toothpick. Baked in 180ºC oven for 15mins. I served them with hollandaise sauce which shamefully I have to admit came from a packet. I can make my own, but we had the packet so it’s best to use it up before it expires.
Since I was turning the oven on, I made sweet potatoes too. I’m so much happier with the rollups than the pan-fried version. I’m sure I can cook the rollups in a pan, either pan-fry them or poach them. Oven seems the best though, to keep them whole.
For our nagoya-takeyama-kanazawa trip (read the first post, there are beautiful pics) there will be the usual sushi, sashimi, seafood, ramen, izakaya food but on top of that the region has speciality food that we will want to try.
Kobe and matsuzaka beef are famous all over the world for their tenderness, marbling and, well, high prices. Hida beef, or hida-gyu, is lesser known but have the same high quality taste and marbling. In order to be labelled hida-gyu, the meat must come from black-haired Japanese wagyu cattle bred in the Gifu prefecture and fattened for at least 14 months. The meat must be certified to be graded 3, 4 or 5 by the Japan Meat Grading Association. They take their meat grading very seriously in Japan.
Gifu cattle first started being reared as meat as opposed to use for work in the 1980s. Hida beef has won numerous awards in the Wagyu Beef Olympics. Yep, they do take their beef seriously in Japan.
The onsen hotel in Takayama where we will spend 2 nights includes the typical kaiseki dinner. The dishes page has numerous pics of hida beef and we think we’ll be able to enjoy at least one meal with hida beef shabu shabu or grilled. I’m sure we’ll want to try it more than once ao I’ve been doing research on other restaurants in the area that also offer hida beef and have a list.
There are also street stalls selling hida gyu-man or hida beef buns. These will be nice snacks. Or we may even be crazy enough to buy some to bring home.
Nagoya is one of the top regions for producing river eel. Hitsumabushi is a style of unagi-don that is ubiquitious to the nagoya region. The difference is in the preparation: the eel is grilled vs in other regions it’s steamed then grilled. I can just imagine how much more smoky flavour there is in the grilled eel.
The most well known hitsumabushi restaurant in nagoya is atsuta horaiken; they have been preparing eel over charcoal grill for 140 years. And being Japanese, they have suggestions on how to savour the meal:
taste the eel as is
taste the eel with condiments served (spring onions, ginger, nori)
add green tea
eat as you like — ie whichever favourite from the last 3 methods
Unagi has gotten expensive over the years, especially wild river eel which is fattier and more tasty than ocean eel. We’re thinking this will be dinner on our first night.
Seems more of a gimmick. To me, edible gold is one of the Stupidest.Ideas.Ever because it’s literally flushing money down the loo. Gold leaf ice cream is around ¥1000, or US$9. Normal soft ice cream is probably 1/4 or 1/3 the price.
But we may still give it a try, if only for the instagram moment.
p.s. again, not my pics. Google image. No copyright infringement intended.
Met mm and her brother’s family for bbq. This is a style of bbq we’ve never tried before–table top bbq. We’re all sat around a wooden bench and they brought a rectangular charcoal grill which sat on top of some bricks. The charcoal was already lit and ready for grilling immediately.
All you can eat for 3 hours. The ingredients are in an indoor pantry area, the meat in a large fridge unit and vegetables on shelves. Most food was skewered so the grilling was super easy and efficient. Much safer than the traditional bbq pit and so much faster; there was no wait for the food to cook unlike the pit bbq. We had king prawns, clams that cooked in a claypot, steak, ribs, tongue, chicken wings, fish balls, courgettes, mushroom, pumpkin, enoki mushrooms in aluminium foil. I got a bucket of beer.
Liking this style of bbq a lot, would want to try again.