The Light and Dark Side of Sweet



from the post: And Let the Holiday Baking Begin - Cannelle et Vanille



BBQ Pulled Pork Donut Sandwich, from This Is Why You're Fat



Tested: Ladurée de ma patience Part II

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.

Eye Candy: I may not judge books, but I will judge my food

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.

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.

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!"

Tested: Ladurée de ma patience, Part I: Ingredients

I remember one Christmas back in highschool (ah youth!) when one of my dear friends presented me with a box of homemade confectioneries. I was touched. So, in lieu of store bought gifts this Christmas, I've decided to give out homemade boxes of macarons. Given their recent popularity and the wide range of flavours possible the idea seems reasonable. Also, for those of you who equate "homemade" with "cheap", check out Pierre Hermé's macarons which fetch a pretty penny. We're talking 25 Euro for a dozen macarons. You do the math.

Tested: When in Doubt, Bake Bread

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.

'Doodle bread' from design milk

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!

From the Shelf: For the Love of Larousse

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.

IMHO: With lips but half regretful. Eating a whole Lemon

Justin Heideman "Sad Lemon"

While searching for ways to alleviate cold symptoms, I came across a "cure". Eat a whole lemon. When I researched this further, I found another account of how by eating a lemon in its entirety, seeds and all, you can get rid of any cold. Hmmm... sounds like a challenge.

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.

Foodie fact: How to Eat a pomegranate

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.

For the Record: the Pomegranate is a Damned Fruit

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?"

IMHO: On Dining Alone

Joseph Lorusso, Dining alone

I was always taught (and still believe) that food tastes best when shared. There’s no sense stealing away to a dark corner in order to enjoy the last piece of chocolate cake. The experience of ‘the last piece of cake’ just seems more satisfying when split with someone deserving. So when I made the conscious decision to go to dinner solo, I wondered what had changed. Then I remembered what it is like to dine alone and mentally rehearsed the steps as I did so.

For the Record: Bouillabaisse

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.

IMHO: How I feel.

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

Foodie Fact: Starfruit, the New Hangover Cure

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 and 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.

IMHO: the Forbidden Fruit Experience

At work this week someone organized an exotic fruit tasting accompanied by champagne. What a lovely way to spend lunch! That got me thinking, how many exotic fruits could there possibly be? We’re not talking about mango, and don’t for a second think that asian pear makes the list. There are in fact a lot of exotic fruits, which means I'll have a lot of them to blog about. ^_^

Tested: the Chocolate Brownie that made the world stop.

Speaking about Filippo Ioco got me thinking about brownies.

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)

Method:
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. 

For the sauce:

• 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. 

Makes 16

*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.

Eye Candy: Filippo Ioco Plays With Food

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...

 and  others just cheeky.

Eye Candy: The World of Food According to Minimiam

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.

Foodie Fact: the Tim Tam Slam

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.

Eye Candy: Coffee and TV

I'm glad I don't love milk. This carton looks like he could use a friend. From Blur's Coffee and TV

Eye Candy: Bitch and Wine

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.

 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.

 Killibinbin. My favourite found so far

Mollydooker by MASH

 Much loved and highly talented artist James Jean lends a coupl illustrations

Winery arts by Moruba

Esulé