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| from the post: And Let the Holiday Baking Begin - Cannelle et Vanille |
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| BBQ Pulled Pork Donut Sandwich, from This Is Why You're Fat |
So I went through with making the macarons. I made a batch of 24 vanilla macarons which were about 1.5" and I'm quite surprised at how well they turned out.
Thank God for designers!
...working at making the food we buy look as good, if not better than it tastes. I'm pretty sure how we look at a design affects our experience of a product and Yes, I love my super market just a little more thanks to you guys... and had I of thought of it when I was younger, I would have joined your ranks.
2.liten ljus lajer (little light lager)- Swedish Lager designed by Amore a Swedish brand consulting agency. How great is the triple L? So simple and masculine and unassuming, but still looks like it would turn heads in a bar, because it'd be the only can not trying to stand out.
1. Swedish ciders by Krönleins Bryggeri. Also designed by Amore. Incredibly effective, and cute enough to be Japanese. One question though: are they marketing to women? I feel like they are, because it would seem that an appropriate reaction to the first sight of the can would be: "Super Cute!"
...working at making the food we buy look as good, if not better than it tastes. I'm pretty sure how we look at a design affects our experience of a product and Yes, I love my super market just a little more thanks to you guys... and had I of thought of it when I was younger, I would have joined your ranks.
3. Sultry Sally. God, sometimes those Aussies are geniuses.
Even though, Sultry Sally seems to me a bit of a Chatty Cathy, with a singing group and fan club associated with the character (check the website) it's still a very sleek brand. The packages are thinner then regular chip bags, and I really enjoy the colour scheme used. I'm not a fan of the website. She talks in the first person like she's a one-woman company, which is kinda irksome. Surprisingly "cheese" isn't listed among the available flavours.
Disclaimer: I regret to inform you that my camera has lost it's usb cable. Actually it's not lost, but sitting on a desk that is conveniently located in Melbourne, Australia. I (and my camera) reside in Canada. Therefore until I get another cable, this will have to do.
I adapted this recipe from several recipes for plain bread. It's a white bread that is really good as a loaf or as rolls. There are no eggs or butter, but it ends up being really light and soft. I didn't expect it to turn out so well but it's now my official go to recipe for bread. It doesn't take long to make and it's pretty fail-proof!
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| 'Doodle bread' from design milk |
Time and time again, I return to my love that is Larousse. There is no crisis that cannot be solved by this book! Can't remember the name of that cheese you tasted two summers ago at a dinner party hosted by your ex's mother? Lookup 'cheese' and you probably find it there. Don't remember how to prepare 'pate choux'? It's in there, with pictures to guide you every step of the way. Are Marie Antoine Careme and Marie Antoinette the same person? Of course not, but you could learn about them both in the Larousse. Robbers in your house? Check the entry for Ratatouille. Chances are they'll be joining you for dinner. When they get a whiff of this old country favourite, chances are, they'll leave you and your belongings in peace, and be thankful they stopped by.
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| Justin Heideman "Sad Lemon" |
Being at work, I rushed down to the cafeteria, and asked to speak to the chef. Yes, we have a chef in our caf. Foreign Affairs has its perks. He confusedly handed over the lemon and I rushed back to my office.
Here's what happened.
I almost forgot. Just in case I didn't scare you away from eating pomegranate, it'd be good to know an easy way to eat them. I usually enjoy just breaking them apart and going from there, but if you're using them in dessert or salads, it's nice to know how to just get it over with.
It pretty simple really.
Referring back to my last post and the apple. In the West, the apple is often referred to as the fruit with which the serpent tempted Eve, which ultimately led to the Fall. Right, well I've been doing some research on forbidden food and began to wonder just as author Philip Thody did: "Why then, did the apple never become the subject of generalized taboo supplementing the ban originally placed on it by God?"
Joseph Lorusso, Dining alone
Food Stylist Nir Adar's Bouillibias
Inspired by Nir Adar's work and the story of its origins, bouillabaisse seems like the perfect post for gastroporn. I should say, that at first, I wasn't sure that I could think of fish in a seductive way, but after reading up on the history and preparation of this stew I've changed my mind.
Bouillabaisse has such a long history there is even reference to it in Roman Mythology.
In the apocryphal story of the origin of bouillabaisse, Venus is said to have served bouillabaisse to her husband Vulcan in order to lull him to sleep while she consorted with Mars.
So much needs to be shared that I feel caught, somewhere between here:
(yes, that's a real melon.)
...and here
art by william hundley
I’m not actually sure if it’s good for hangovers but it’s worth a shot.
Star fruit Also known as Carambola. Native to Indonesia India Sri Lanka.
An entirely edible fruit (skin included) that is best consumed when ripe, when they are yellow with a light shade of green. The ridges will be brown and fruit will feel firm. Over ripened fruit is yellow with brown spots. Rich in antioxidants and vitamin C.
Starfruit may be harmful to individuals suffering from kidney problems.
It is sweet (slightly) and extremely juicy. Think of the taste of papaya, the juiciness of orange and tartness of grapefruit.
Buy it when it’s in season: end of Summer through mid-winter.
Speaking about Filippo Ioco got me thinking about brownies.
Flourless Chocolate Brownies with Hot Chocolate Sauce
Ingredients:
Ioco's Chocolate Heaven
Nothing's right. And I've just been told that I complain to much, so I'll leave it at that. I'm not going to worry about the fact that the sun is dying, and I'm going to prove that cooking is alive and well by taking the time to make delicious brownies as prescribed by Nigella Lawson (my goddess). They're proven to cure a broken heart, to flex all muscles required to smile, and to momentarily stop time. What's more, they're easy and they're flourless, which is good, because the last thing I want is to feel bloated after eating the entire tray.
Flourless Chocolate Brownies with Hot Chocolate Sauce
Ingredients:
FOR THE BROWNIE:
225g dark chocolate, 70% cocoa solids
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
FOR THE SAUCE*:
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons
Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water (optional)
1 x 15ml tablespoon golden syrup (optional)
225g dark chocolate, 70% cocoa solids
225g butter
2 teaspoons vanilla extract
200g caster sugar
3 eggs, beaten
150g ground almonds
100g chopped walnuts
FOR THE SAUCE*:
75g dark chocolate, 70% cocoa solids
125ml double cream
2 x 15ml tablespoons
Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water (optional)
1 x 15ml tablespoon golden syrup (optional)
Method:
For the brownie:
For the brownie:
- Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
- Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
- Break up the chocolate and put into a heavy-based saucepan.
- Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
- Once everything has melted, stir well, take off the heat and pour into a jug to serve.
*If you are like me (a poor student), you might not have everything for the sauce. That's ok! Melting down chocolate and adding a little milk does just as well.
I came across body painter Filippo Ioco's work today and noticed that he had at one point dabbled in food art. Prints from his exhibition Fun Foods are available for purchase on his site. Here's a taste to get you salivating for his art, which is at times beautiful...
I had planned to mention another artist but found these too cute not to mention. These foodscapes are the product of photography duo Akiko Ida and Pierre Javelle (known jointly as Minimiam) . Taking a closer look at the way we see food, from a completely different perspective. This project seemed to reach its peak in 2008, but the art is available, you just have to look hard enough.
The colours in this one are epic.
image from doobybrain.com
Today, I considered eating my emergency timtam. I didn't. They are just too hard to come by in my city and the one I keep in case of emergencies is an original from Oz. They're popular in Australia, where they originate but should be distributed all over the planet IMHO. For those of you who are wondering, Timtams themselves are nothing more than a chocolate wafer cookie made by Arnott's. What makes them so special is the product that comes from combining the cookie with coffee. The very formal process is known as a TimTam Slam. I would rename it 'orgasm'.
Instructions for a TimTam Slam.
1. A small piece is bitten off of each short side, to expose the porous centre
2. The biscuit is inserted into a cup of coffee and is used as a straw.
You will notice that it will quickly start to melt...
3. ...Slam it back before it does.
The end product is heaven.
This past weekend was a disaster. Not the greatest when all I was looking to do was relax. I blame all foolishness on the wine. I feel like wine is continuously evolving. New grape blends and juice extracting techniques, and sense of aesthetic.
Killibinbin. My favourite found so far
Much loved and highly talented artist James Jean lends a coupl illustrations
Not long ago I was given the opportunity to do a wine tour in Tassie. It was brilliant and really shed some light on the very complicated and very involved process of finding the right taste. But I haven't got all the time in the world so I've come across a company that will do the work for you. Just fill out a quiz to find your "wine ID". Check out 94 wines.
Mollydooker by MASH
Winery arts by Moruba
Esulé
Nick van Woert's Julius Ceasar, which sadly, isn't made of honey.
This actually describes a number of things in my life at present. After making the decision to return to my hometown, I realize that it may not have been for the best. I wake up late, I go to bed early. My cell phone has been dead for two days. I have no idea where the charger is and, to be honest, I don't care. I have no motivation to do anything. I'm jobless, boyless and in some ways I feel helpless. I start the morning, or rather afternoon, with a cup of tea sweetened with honey. I've given up on refrigerating it, because it becomes too viscous. I look back at the day, not really having accomplished too much. I wish for a better tomorrow and slam back a shot of Drambuie before calling it a night.
Lavender Honey
Absolutely one of the most beautiful things you will ever put in your mouth. I had it with deep fried chevre, and it was amazing If you find it, buy it. If not, make it yourself.
Ingredients
¼ cup lavender flowers
1 cup honey
Directions (there's only one)
1
Simmer lavender flowers in honey over a double boiler for 1 hour.
You must try:
Five things to make you sound smarter:
- Honey is as old as time, at least as far as I'm concerned. It's even attested in cave paintings in Spain from 7000BC show the earliest records of beekeeping.
- The ancient Egyptians used honey as a sweetener, as a gift to their gods and even as an ingredient in embalming fluid, and it's no wonder with its indefinite shelf life.
- Bees have two stomachs, a “honey stomach” which they use like a nectar backpack and a regular stomach. Honeybees must visit between 100 and 1500 flowers in order to fill their honeystomachs.
- Legend has it that the mingled pain and delight caused by a wound of love is explained by the fact that Cupid's arrows were tipped with gall and honey.
- Mead is one of the oldest alcoholic beverages of all time, and it's made from honey.
An Overfed Goose
Blame the geese! They did it to themselves! The overfed goose dates back to Egyptian times, attested in a wall mural from 2500BC, and most likely before. Those clever Egyptians, were the first to notice that the geese who took up residence by the Nile, gorged themselves on figs in preparation for their return migration up North. The liver would store excess fat which would act as a source of energy during the long flight. The Egyptians must have already been eating geese for I can't see why else they might think to cut open an innocent bird. Either way, what's important is that someone put a and b together and realized that they could overfeed their geese on the farm. So, the Egyptians began to force feed their geese with figs, and so began the plight of the overstuffed goose. Judging from the way things turned out, it would seem that the geese had bitten off more than they could chew. I guess no one was asking them to be discreet about it.
The Egyptians weren't very discreet either. Soon the Jews picked up the technique and being the adaptable people they are ran off with the goods and distributed the knowledge of fattened goose liver throughout the Roman world.The Romans being the gracious hosts they were, tried to take all the credit by giving it a name. Jecur ficatum: Liver caused by figs. Kinda lengthy, it was later simplified to ficatum, the word to which the French word foie owes its etymology. The Romans even bothered to write a few recipes, attested in The Art of Cooking which dates back to the fifth century.
Nowadays, the art of foie gras is championed by the French. It can be either made of goose or duck, and despite all the technologies of the modern world, is still a rather tedious process. But you know the French, they've got time. Only the males are used. Interesting. Goslings and ducklings live happily outdoors until their grown. For weeks (3 for geese and 2 for ducks) the adult birds are fed three times a day with cooked corn. That doesn't sound so bad. I might get sick of figs, but could never get sick of corn. Oooh did I mention they're force fed? Yeah, all those images of a funnel shoved down a goose's throat (the French call it gavage) put me off the idea for about ten minutes. For all you haters, see below, I found a link that made me feel better, I hope it'll make you feel better too.
How it ended
After my night out with foie gras, I decided that experience wasn't enough. I needed more. I couldn't afford the mousse of foie gras. Heck, at that point I couldn't even afford a pack of cigarettes. I stood in the duck section contemplating theft, but ended up settling for a pate of duck. It did contain foie gras, but like most of the drugs in MTL, it also contained a myriad of other unnecessary ingredients. Duck hearts, duck meat... I felt like I was picking up a cheap prostitute. Still, I'd rather have a little than nothing at all. Once home, I whipped in some cream to loosen up the texture, seasoned it, and let it refrigerate overnight. It wasn't half bad. A rather cheap thrill. That night, I went to bed saying a prayer for the goose somewhere in France overdosing on feed, just so that I could get another hit.Things you should know:
- Why can't we be civilized? It's not all doom and gloom nowadays for the foie-gras goose
TED talks: Dan Barber's foie gras parable
- There are different types of foie gras.
Goose is rich and subtle, duck is stronger in taste and aroma, with less richness. Pate is thicker than mousse which is lightened with cream or egg.
- There are different cooking methods
mi-cuit: half cooked or semi-conserve: in conserve
- When serving
It must be refrigerated before serving. That said, it can't be too cold.Try it with greens and don't gild the lily. It's fine with crusty bread or small toast.
- DIY: good luck finding duck liver in your local super market
Yes you can make it yourself if you like. Here's a fine recipe courtesy of the food network:
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