I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.
—Nicholas Kurti
Tuesday, April 12, 2011
Egg Ikura: Reconstructing Breakfast
I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus we do not know what goes on inside our soufflés.
—Nicholas Kurti
Monday, April 4, 2011
Coming up soon: Science in the kitchen! And some changes ...
Howdy, neighbors!
I have a couple of very cool things planned that I wanted to mention, but hope to not give too much away! The start of Marcel's Quantum Kitchen on the Syfy Channel* has gotten me interested in some various molecular gastronomy techniques. I've been doing some experimenting and have a meal planned out, but I'm still trying to get my hands on some "meat glue" (transglutaminase) without having to spend $90 on buying a 1 kg package. I requested some samples from Ajinomoto, who sells the Activa line of transglutaminase products, but we'll see if they actually send it to a non-chef/non-retailer. What I have in mind for it's use isn't something you would normally do, but I think it would be a good way to show how modern science can be used to create interesting dishes. I'll also be showing you some spherification (more or less) techniques, making agar agar noodles, and converting oils/fats to powders. Expect a different post for each of the four, with the "meat glue" ending the series.
Also, I understand that not everyone has an hour to read my quite lengthy posts. I'll do my best to keep them short and from now on I'll also be attaching a link to a PDF of the simplified recipe for those of you who might be in a rush.
In the couple of months since I started posting somewhat regularly on Mr. Onion's Neighborhood I've had almost 1,700 site visits. A huge thank you to my followers and to all of you who come by and read, even if it's only to look at the pictures! My only hope is that you've been inspired in some small way to try something new, adapt something old, or just appreciate the good food that can come with a little bit of time and a lot of love from your very own kitchen!
Keep on cooking, friends. Until next time!
* I hate the new name, Syfy, for the record. Bleh.
I have a couple of very cool things planned that I wanted to mention, but hope to not give too much away! The start of Marcel's Quantum Kitchen on the Syfy Channel* has gotten me interested in some various molecular gastronomy techniques. I've been doing some experimenting and have a meal planned out, but I'm still trying to get my hands on some "meat glue" (transglutaminase) without having to spend $90 on buying a 1 kg package. I requested some samples from Ajinomoto, who sells the Activa line of transglutaminase products, but we'll see if they actually send it to a non-chef/non-retailer. What I have in mind for it's use isn't something you would normally do, but I think it would be a good way to show how modern science can be used to create interesting dishes. I'll also be showing you some spherification (more or less) techniques, making agar agar noodles, and converting oils/fats to powders. Expect a different post for each of the four, with the "meat glue" ending the series.
Also, I understand that not everyone has an hour to read my quite lengthy posts. I'll do my best to keep them short and from now on I'll also be attaching a link to a PDF of the simplified recipe for those of you who might be in a rush.
In the couple of months since I started posting somewhat regularly on Mr. Onion's Neighborhood I've had almost 1,700 site visits. A huge thank you to my followers and to all of you who come by and read, even if it's only to look at the pictures! My only hope is that you've been inspired in some small way to try something new, adapt something old, or just appreciate the good food that can come with a little bit of time and a lot of love from your very own kitchen!
Keep on cooking, friends. Until next time!
* I hate the new name, Syfy, for the record. Bleh.
Friday, April 1, 2011
The Basics: Tomato Sauce
This is the first in what will hopefully be a series of "basic" recipes. So much good food is based on the simplest of recipes, such as a good tomato sauce. I promise not to insult you by teaching you how to boil water or peel a potato. Let's get to it!
My grandmother, Edith Nero, passed away last year. She was 84, had a small portion of a functioning lung left (she had tuberculosis as a child) and was an awesome lady. She watched a lot of soaps during the day and, if you had the chance to sit with her she'd tell you all of their stories, using phrases like "the girl with the boobs" to describe the characters. She was a funny lady and is certainly very missed.
Some years ago when she first moved in with my parents I had her show me how she made her sauce and meatballs. (Yes, I call it sauce. Let's just let the whole sauce vs. gravy thing go for now, or you can read more on it here and make your own decision.) My older sister, from Ms. Fancy Pants Tris blog (for you running folk) learned how to make her pizzelles, something that my family still makes every Christmas. I was more interested in the meat ... and the sauce, of course.
My grandmother, Edith Nero, passed away last year. She was 84, had a small portion of a functioning lung left (she had tuberculosis as a child) and was an awesome lady. She watched a lot of soaps during the day and, if you had the chance to sit with her she'd tell you all of their stories, using phrases like "the girl with the boobs" to describe the characters. She was a funny lady and is certainly very missed.
Some years ago when she first moved in with my parents I had her show me how she made her sauce and meatballs. (Yes, I call it sauce. Let's just let the whole sauce vs. gravy thing go for now, or you can read more on it here and make your own decision.) My older sister, from Ms. Fancy Pants Tris blog (for you running folk) learned how to make her pizzelles, something that my family still makes every Christmas. I was more interested in the meat ... and the sauce, of course.
Monday, March 28, 2011
Hogs for the Cause 2011
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| It's all about the pork. |
I love pork. If you know me at all then you know that I'm a huge fan of the Almighty Pig. I love it in all its forms: ground, cured, smoked, slow cooked, fried, baked, roasted, braised, grilled ... I'm drooling just thinking about pork.
Tuesday, March 22, 2011
Homegrown: Pork, Parsnips and Greens
My neighbors! I'm sorry for leaving you without my endless ramblings for so long, but life (including the flu) sometimes catches you off guard. Let's get right to it!
These days, how often do we hear this question? And do we truly know the answer? How many times do we blindly pick up a package of steaks or a head of lettuce with no concern over how it made it from farm to store? I never thought much about it until I started living with ducks. Our layers are pretty consistent, so we have a steady supply of eggs. When we run out and I have to buy chicken eggs, I kind of panic. What were these chickens eating? Were they healthy? Well kept? Did they have bumblefoot? (We had a case of bumblefootwith one of our ducks. It's apparently common in poultry, and probably pretty common in commercial poultry farms. I'll let you read up on it yourself.) I'm amazed, after buying eggs, how watery and weak tasting they are. I can easily replace "2 eggs" in a recipe with just a single duck egg. (Look back to my Cheese-Stuffed Meatballs for an example.) I see the ducks who lay these eggs every day. We feed them and care for them. I know where these eggs come from. And they're freaking delicious. (Don't worry. We'll have some egg recipes in the near future!)
"Do you know where your food comes from?"
These days, how often do we hear this question? And do we truly know the answer? How many times do we blindly pick up a package of steaks or a head of lettuce with no concern over how it made it from farm to store? I never thought much about it until I started living with ducks. Our layers are pretty consistent, so we have a steady supply of eggs. When we run out and I have to buy chicken eggs, I kind of panic. What were these chickens eating? Were they healthy? Well kept? Did they have bumblefoot? (We had a case of bumblefootwith one of our ducks. It's apparently common in poultry, and probably pretty common in commercial poultry farms. I'll let you read up on it yourself.) I'm amazed, after buying eggs, how watery and weak tasting they are. I can easily replace "2 eggs" in a recipe with just a single duck egg. (Look back to my Cheese-Stuffed Meatballs for an example.) I see the ducks who lay these eggs every day. We feed them and care for them. I know where these eggs come from. And they're freaking delicious. (Don't worry. We'll have some egg recipes in the near future!)
Friday, March 4, 2011
Cheese-Stuffed Meatballs
I doubt the title surprises you at this point. While I certainly do have a lot of love for things full of cheese or meat, or covered in cheese or meat, those aren't the only things I'm capable of doing ... and I hope that's clear. My goal, if I have one, is just to get you to think outside of the box. Be creative. Play with your food.
Keeping that in mind, we'll be making meatballs today!
Wednesday, March 2, 2011
From NOLA.com: New Orleans king cakes continue to push the edge
I got a mention on NOLA.com! How crazy is that?
From NOLA.com: New Orleans king cakes continue to push the edge
Thanks to the "person on the street" mentioned in the article (a good friend of mine, Ashley, who owns/runs the Porcelain Porcupine shop on Etsy) and to Leslie at NOLA Eats! And, of course, to Brett Anderson at the Times-Picayune!
I'll be cooking something up tomorrow night. Make sure to come back Friday for more food!
From NOLA.com: New Orleans king cakes continue to push the edge
Thanks to the "person on the street" mentioned in the article (a good friend of mine, Ashley, who owns/runs the Porcelain Porcupine shop on Etsy) and to Leslie at NOLA Eats! And, of course, to Brett Anderson at the Times-Picayune!
I'll be cooking something up tomorrow night. Make sure to come back Friday for more food!
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