Here is Bangkok on skewers!
Bangkok on a stick!
The topic in product knowledge was herbs. I made an herb salad with marjoram, mint, dill, basil, chervil and grapes… (at Culinary Institute Of America)
Soba noodle chronicles, episode 2 — here is 1:
Soba noodles with sauted maitake, toasted sesame seeds, carrots, face bacon lardons, soft boiled egg, ginger and peppers — dressed with a kombu / shiitake dashi and wasabi dressing.
I might not have a studio to take photos in but today’s breakfast was just great!
The spinning soba plate! Spin it, pop it, eat it!
With face bacon, soft-boiled egg, ginger, cilantro, peppers, and maitake mushrooms! Dressing has a foundation of kombu / shiitake dashi, a dash of sesame oil, a spritz of lime juice, a smidgen of honey and a friendly amount of ginger juice!
I’ve listened to Dr. Vandana Shiva on several occasions but this seems to be one of her best composed speeches! I love her, so should you.
Fenugreek ragda patties with lime zest and cucumber raita, green chili chutney, and persimmon and pomegranate chutney..
So, I fried some eggs in marrow, pan roasted and smashed baby potatoes and garlic, and topped it with rosemary infused clotted cream. Yeah, that’s it. I also mixed some wasabi powder into yogurt and yes that was a failure.
Some mornings I wake up dreaming about Istanbul. Then I listen to this song. I think about this, this and this. That’s pretty much the only time it gets hard to go to work on a Sunday and work 16 hours.
Here is an article from the WSJ. Though I’m taken aback by some of the analogies (Mehmet Gurs / Ferran Adria) or the lack of respect for artisans in the brief note on ”cheese from crappy huts”, it’s nevertheless an interesting article. I think to elevate a food culture, you need to elevate your artisans, craftsmen and farmers rather than building holding companies that stretch your attention across multiple companies. It just doesn’t sound convincing, having said that I do admit that I’m not as knowledgeable about what’s going on in Istanbul as I should be. What do others think?
Let’s see if I can infuse any flavor into my honey from these super dry cascade hops… (at Rockefeller State Park Preserve)
My friend Chef Ryan gave me a boner for Christmas and a Turkish beer. 6 inch boner for a beer! Alcohol makes you smaller, especially this crap. (at Hyde Park Trails / Roosevelt Farm & Forest)
I mentioned I was doing a catering gig for Christmas. This is the opening course. Ragda patties with raita, green chutney, and persimmon and pomegranate chutney..
The patties were made with potatoes, homemade paneer and spices (Kashmiri chili powder, whole cumin, fresh herbs, and others). My raita had pickled red onions, cucumbers and lemon zest. The green chutney was mainly Indian green chilies, cilantro, and lime juice. The persimmon chutney had persimmons, pomegranates, and lime juice!
This is the palak paneer that is to blame for the previous post. Also, I add broccoli and mushrooms to my palak paneer. And I finish it with yogurt. Also, I cook it with vegetable stock and whey. There I said it! Don’t judge me my Indian friends, I will still call it palak paneer!
Scalded milk chips dusted with caramel and sea salt? Wait, what? Did I just come up with that?
I just burn the bottom of my paneer pot and didn’t scrape it until I took out the whey and the curds. The curds, I turned into paneer, the whey I used in my palak broth, and the scalded bottom, I used to make this crazy thing!
I poured hot milk over the scalded bottom and scraped it gently in large sheets once it loosened. Then I put it on a plate and let it “dehydrate” overnight.
I had some caramel sugar crystals — I ran them through my spice grinder with a little bit of sea salt. I seasoned the chips. And I ate them. I think it actually works.