Pom

If you’ve been around me at all in the last few weeks you’ve heard a lot about pomegranates. That’s because about a month ago I arrived home from work to find a giant box filled two layers deep with pomegranates sent to me by Pom Wonderful. The people at Pom Wonderful decided to host something of a dinner party challenge based around, as you might have guessed, pomegranates. I submitted a proposal for a dinner on their website and was chosen to receive a box of poms and a fistful of coupons for some free bottles of Pom Wonderful juice. Continue reading

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Posted in Beer Pairing, Chop, Pomegranate, Pork | Tagged , , , | 2 Comments

Gels and Jellies: Why They Do What They Do

Molecular Lesson 1

I’m going out on a limb here but I’m planning to attempt to present a new food and science related topic once a week, if nothing else than as a way to make my posting more regular. Hopefully it’ll force me to do a little more regular learning as well. As is evident by my erratic posting, this may be more difficult than making a sand souflee rise, but we shall see.

In anticipation of playing with some gelatin and agar later this week, I decided to do some research on the subject of gelatins. As is the case with many things, all my life I’ve been using gelatin but have never taken the time to really even question the mystery of how it works. Continue reading

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Posted in Food Science, Molecular Gastronomy | Tagged , | 2 Comments

Mohingar

This was a post I started as an entry for the round of Project Food Blog that I didn’t advance to – the photo challenge. I had been spending way too much time with my blog at that point so I decided to take a little break. Speaking of which – thanks for all the support… my silence since then has probably just furthered the point that I’m not a dedicated enough blogger to have deserved to win anyway. It was fun regardless, and got me back to actually posting on here.

The first time I had Burmese food was about three years ago. My life was forever changed. Continue reading

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Posted in Burmese, Chicken, Recipes/Instruction, Soup | Tagged , , , , , | 2 Comments

Cereal Milk Custard

The first time I had Humphrey Slocombe’s “Secret Breakfast” ice cream I was totally blown away… bourbon and corn flakes? Ridiculous… who would have known? Well Momofuku does a few variations on the corn flake dessert as well… they do ice cream and straight cereal milk to drink at their Milk Bar in New York.

At Ko, they do a more “refined” version, I guess you could call it. It turns out though that it’s actually super simple to prepare and really prettty amazing. After one trial with the corn flake custard on its own, I decided that a little bit of bourbon a la Humphrey Slocombe would be a nice addition to top it off. Continue reading

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Posted in Dessert, Experimentation & Discoveries, Project Food Blog, Recipes/Instruction | 2 Comments

Rice Cooker Short Ribs

So I had planned to braise short ribs for my Project Food Blog dinner party but I was a little behind schedule and had to improvise. I’ve always wanted to use my rice cooker to cook something other than rice but always forget about it… I figured it’s the closest thing I have to a pressure cooker so I might as well give it a shot. What did I have to lose? Just a crowd of friends expecting a good dinner… Continue reading

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Posted in Beef, Experimentation & Discoveries, Meat, Project Food Blog, Recipes/Instruction | 2 Comments

Project Food Blog Round 3: Dinner Party

So my blog has been reduced to only posting about Project Foodbuzz for now. Hopefully for 8 more weeks or so! I made it to the third round and have been forced to attempt to host a “luxurious” dinner party on a seriously busy weekend. Friday night was my only option and I had absolutely no time to prepare during the week leading up… the best I could do was make some stock.

I had grand plans to do crock pot short ribs and cook them all day but my memory failed me and I forgot to borrow my coworker’s crock pot. Don’t ask how that happens… the extremes of how bad my memory/attention span is even amazes me. It’s a wonder that I can ever accomplish anything in a kitchen, where organization and preparing ahead are supposed to be the golden rules – not in my house! It’s all fresstyle baby, by the seat of my pants. Continue reading

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Posted in Experimentation & Discoveries, Project Food Blog | 21 Comments

Project Food Blog Round 2 – The Clasics: Seolleongtang

I made it! Round two of Project Food Blog… I guess it turns out there are at least a few people who are interested in hearing about more than just granola and yogurt and how many calories you can cut by eating… nevermind. The point is, it’s time for something meaty!

The second “challenge” in Project Food Blog is to recreate a classic dish from an unfamiliar culture. I wouldn’t say that Korean is necessarily unfamiliar to me… I love Korean food. But it’s definitely far from home and far from the standard “classics” – this ain’t gonna be coq au van or osso bucco. Continue reading

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Posted in Korean, Recipes/Instruction, Soup | 8 Comments

Project Food Blog!

So i’m entered into this contest Foodbuzz is hosting called Project Food Blog and the first “challenge” is to define myself as a food blogger. I’m supposed to explain why I have what it takes and what sets my blog apart from other food blog brands… It’s tough because I’m really conflicted about the whole food blogging thing. A lot of food bloggers drive me absolutely nuts. If I owned a restaurant and every person who sat down whipped out a camera and let their food get cold before eating I would go crazy. I would probably flip my shit something like the old curmudgeonly architecture professor trashing your month-long model project in one swift kick to the cantilever. I hate even thinking that I might turn into one of those people and at the same time, I understand completely the desire to want to share food experiences with every single person in the entire living world connected to the inter-web. I mean, who doesn’t?? Continue reading

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Posted in Project Food Blog | 13 Comments

Szechuan Round 2: Ma Po Tofu

I’m on a roll – two nights in a row! Tonight’s Szechuan dinner was a lot quicker and actually turned out even better than last night’s. It also had a little more of the chili kick I was expecting last night that my kung pao didn’t really deliver. I’m learning from Fuchsia Dunlop’s book called Land of Plenty. Not sure it’s the most authentic source but it was the best I could find at the moment – other suggestions are very welcome.

Vegetarians – this one’s for you (although the one thing that would have made this better is a little scattering of ground pork or beef… I’m just sayin). Continue reading

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Posted in Chinese, Recipes/Instruction, Szechuan, Tofu | 3 Comments

Szechuan Round 1: Kung Pao Chicken

My newest challenge: Szechuan cuisine. I decided to take it easy for the first go round – Kung Pao Chicken. It’s a simple dish but was a good baby step into the fiery culinary arena of the Szechuan province. Since I didn’t have Szechuan peppercorns, I used my Indonesian long peppers that have a similar but much less intense numbing effect. This weekend I’m going on a mission to find some real Sichuan peppercorns. For now, a few more photos of the Kung Pao… Continue reading

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Posted in Asian, Chinese, Szechuan | Leave a comment