Hibiscus whiskey sour. Maybe a little too much head but great flavor here. Whiskey sour experiments will continue. Here is the recipe for this one, yield two highballs. 1 egg white, 1/2 T sugar, 4 oz hibiscus steep (30 mins 1 oz to pint), 2 oz whiskey, pinch of salt #cocktail #whiskeysour #hibiscus #tea #mediterranean #istanbul  (at Istanbul Buyukada) High-res

Hibiscus whiskey sour. Maybe a little too much head but great flavor here. Whiskey sour experiments will continue. Here is the recipe for this one, yield two highballs. 1 egg white, 1/2 T sugar, 4 oz hibiscus steep (30 mins 1 oz to pint), 2 oz whiskey, pinch of salt #cocktail #whiskeysour #hibiscus #tea #mediterranean #istanbul (at Istanbul Buyukada)

"I asked the class what 80 divided by 2 was and I got an answer fairly quickly. Then I asked the same for 100, 50 everyone shouted. Then I asked 90 to be divided by 2. Silence ensued. You stood up and said, it’s got to be somewhere between 40 and 50 but I don’t think it can be calculated." Oyrort Kristin, my 1st grade teacher. Just ran into her on Buyukada #armenian #istanbul #buyukada #teacher (at Istanbul Buyukada) High-res

"I asked the class what 80 divided by 2 was and I got an answer fairly quickly. Then I asked the same for 100, 50 everyone shouted. Then I asked 90 to be divided by 2. Silence ensued. You stood up and said, it’s got to be somewhere between 40 and 50 but I don’t think it can be calculated." Oyrort Kristin, my 1st grade teacher. Just ran into her on Buyukada #armenian #istanbul #buyukada #teacher (at Istanbul Buyukada)

Toasty pine needles, linden, oleander and the occasional late blooming mimosa… That’s how jet lag in Istanbul smells. / Cam yapraklari, zakkum, ihlamur ve mimozalar. Iste boyle kokuyor Istanbul’da jet lag. #istanbul #jetlag #buyukada #island #sunrise #smell #home (at Aya Nikola Buyukada) High-res

Toasty pine needles, linden, oleander and the occasional late blooming mimosa… That’s how jet lag in Istanbul smells. / Cam yapraklari, zakkum, ihlamur ve mimozalar. Iste boyle kokuyor Istanbul’da jet lag. #istanbul #jetlag #buyukada #island #sunrise #smell #home (at Aya Nikola Buyukada)

That’s sea buckthorn! Super tangy, citrus – passionfruit flavor! Slightly salty. I have been tasting the fruits for the last two weeks and this is when it reaches maturity, full flavor. Today it goes into the cocktail as garnish. #lemon #passionfruit #forage #wild  (at The Culinary Institute of America) High-res

That’s sea buckthorn! Super tangy, citrus – passionfruit flavor! Slightly salty. I have been tasting the fruits for the last two weeks and this is when it reaches maturity, full flavor. Today it goes into the cocktail as garnish. #lemon #passionfruit #forage #wild (at The Culinary Institute of America)

root-to-stalk cooking, opinions welcome

I decided to coin a term today. It’s called root-to-seed cooking. It’s nose to tail cooking but for plants. Let the idea incubate and flourish. I shall take this up soon. I can see an op-ed manifesto in the works, ”Chasing flavor, root to seed”.

Google tells me there is something called root-to-stalk. I think the framework that I’m thinking about is a little wider in scope. Has anyone given much thought to this? Any reactions are welcome.