tag:blogger.com,1999:blog-22581497910621816922024-03-13T23:00:49.238-05:00Kitchen LoreCulinary history, recipes, stories from behind the scenes, and general geekdom.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-2258149791062181692.post-44133282574131148252013-03-22T04:46:00.001-05:002014-05-10T02:21:09.438-05:00Live Long and Eat CookiesI grew up watching Star Trek. In fact, I can't remember a time when I <i>didn't</i> watch the show in some form (blame my father: he's the engineer that introduced me to Asimov while I was still in elementary school). First it was TOS with Kirk, Spock, and crew, and then TNG, followed by DS9 and Voyager - and then nothing, because by the time Enterprise rolled around I couldn't handle suffering through another bad series. (I gave up on Enterprise after watching the pilot. And the pandering of the "decontamination" scene where two characters rubbed each other with gel. In soft focus. With close-ups of hands and half-clothed body parts.)<br />
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All this to say, I was thrilled when I stumbled across these adorable <a href="http://www.bakingdom.com/2011/09/to-boldly-go-where-no-cookie-has-gone-before.html" target="_blank">Star Trek cookies from Bakingdom</a>. (Visit her for instructions and more cute photos.) They're absolutely perfect. I especially love the happy look on Uhura's face.<br />
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On a related note, some of you may know that I also co-host a <a href="http://youthculturekilledmydog.com/yckmdwp/2013/03/podcast-on-the-edge-of-forever-episode-4/" target="_blank">Star Trek podcast, Podcast on the Edge of Forever</a>. We just posted a new episode. Paul Brooks and I (with our guest Matt Porubcansky) discuss sexism and progress in the Original Series, talk briefly about the forthcoming Star Trek Into Darkness, and end with a Very Serious Debate: Which Enterprise is your favorite and why? It's good, nerdy fun. Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com9tag:blogger.com,1999:blog-2258149791062181692.post-44540750404988641372013-02-15T12:30:00.000-06:002013-02-15T12:30:02.274-06:0050 Unusual Foods You Should TryI have personally eaten everything on this list. While I won't guarantee that you'll love them all, they're each worth trying for the experience. And no, I didn't include insects or arachnids on the list (even I won't touch them).<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; margin-top: 2.1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NHehlZvRK40/URtkvo6drMI/AAAAAAAABE0/Z1A3l-osoR8/s1600/chicken+feet.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Chicken Feet" border="0" src="http://4.bp.blogspot.com/-NHehlZvRK40/URtkvo6drMI/AAAAAAAABE0/Z1A3l-osoR8/s1600/chicken+feet.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken feet. Photo by <a href="http://www.flickr.com/photos/avlxyz/2486438736/sizes/z/in/photostream/" target="_blank">avlxyz</a>.</td></tr>
</tbody></table><br />
I'm going to guess that most people won't even get 25. What's your score? <br />
<ol><li>Abalone</li>
<li>Alligator</li>
<li>Beef Tripe</li>
<li>Bird's Nest Soup</li>
<li>Bitter Melon</li>
<li>Blood Sausage</li>
<li>Calamari</li>
<li>Calf's Head (Tête de Veau)</li>
<li>Caviar</li>
<li>Chicken Feet</li>
<li>Chin Chow (Grass Jelly)</li>
<li>Dragon Fruit</li>
<li>Duck Feet</li>
<li>Durian</li>
<li>Eel</li>
<li>Fish Head Curry</li>
<li>Fish Maw (Air Bladder)</li>
<li>Foie Gras</li>
<li>Frog Legs</li>
<li>Goat</li>
<li>Goose</li>
<li>Haggis</li>
<li>Jellyfish</li>
<li>Laksa </li>
<li>Longan </li>
<li>Lychee</li>
<li>Mangosteen</li>
<li>Mutton</li>
<li>Octopus</li>
<li>Oxtail</li>
<li>Pandan Cake</li>
<li>Pig Ear</li>
<li>Pig Trotters</li>
<li>Prawn Heads</li>
<li>Quail</li>
<li>Quail Eggs</li>
<li>Rabbit</li>
<li>Rambutan</li>
<li>Sea Cucumber</li>
<li>Seaweed</li>
<li>Shark</li>
<li>Skate</li>
<li>Snails (Escargot)</li>
<li>Spam</li>
<li>Sweetbreads (Pancreas and Thymus)</li>
<li>Turduken</li>
<li>Turtle</li>
<li>Uni</li>
<li>Venison</li>
<li>Winter Melon</li>
</ol>Anonymoushttp://www.blogger.com/profile/15895633681794633818noreply@blogger.com5tag:blogger.com,1999:blog-2258149791062181692.post-12230144704967357202013-02-14T09:00:00.000-06:002013-02-14T09:00:11.785-06:00Happy Valentine's Day!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XWFy3Dr_Zvw/URtpCP5tKvI/AAAAAAAABFE/NTr31-jpAjE/s1600/star-trek-cookie-platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Geek Valentine's Day Cookies: Star Trek" border="0" src="http://4.bp.blogspot.com/-XWFy3Dr_Zvw/URtpCP5tKvI/AAAAAAAABFE/NTr31-jpAjE/s320/star-trek-cookie-platter.jpg" height="277" width="400" /></a></div><br />
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And what better way to show your love than Star Trek cookies? With my favorite cast, no less. <a href="http://www.semisweetdesigns.com/2013/01/31/star-trek-valentine-cookies-and-giveaway/" target="_blank">Mike at Semi Sweet</a> has full instructions for these amazing creations on his blog. Aren't they fantastic?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Uv1ZIWwAGfM/URtqLyaaMrI/AAAAAAAABFQ/eCg7rv2L0HI/s1600/star_trek_valentine_cookies_title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Uv1ZIWwAGfM/URtqLyaaMrI/AAAAAAAABFQ/eCg7rv2L0HI/s1600/star_trek_valentine_cookies_title.jpg" height="231" width="400" alt="Geek Valentine's Day Cookies: Star Trek" /></a></div><br />
Happy Valentine's Day, everyone!<br />
Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com1tag:blogger.com,1999:blog-2258149791062181692.post-68126432399724944912013-02-13T10:00:00.000-06:002013-02-13T10:00:06.993-06:00A Room Made of Cotton Candy<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-q4K3OqGxfTQ/URtLFsdkvXI/AAAAAAAABEc/phMZFlerDx4/s1600/paddedcell2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Room Made of Cotton Candy" border="0" src="http://1.bp.blogspot.com/-q4K3OqGxfTQ/URtLFsdkvXI/AAAAAAAABEc/phMZFlerDx4/s1600/paddedcell2.jpg" height="266" width="400" /></a></div>
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Ever wonder how many cones of cotton candy it would take to build one room? The answer: 1800. Artist <a href="http://jenniferrubell.com/index.php?sec=projects&details=42" target="_blank">Jennifer Rubell</a> created an installation featuring an 8'x16' freestanding room completely padded with pink cotton candy: "Padded Cell acts as... an all-American funhouse that is at the same time confining, threatening, claustrophobic. It is an object that addresses the dark side of pleasure, the price of pleasure, the possibility that pleasure is its own punishment." <br />
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Perhaps. But I have to say, I think it's just plain awesome. And possibly delicious.*<br />
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<a href="http://4.bp.blogspot.com/-xy89B8RHLRE/URtLHNRvAUI/AAAAAAAABEk/ScfZRGVtyUU/s1600/paddedcell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Room Made of Cotton Candy" border="0" src="http://4.bp.blogspot.com/-xy89B8RHLRE/URtLHNRvAUI/AAAAAAAABEk/ScfZRGVtyUU/s1600/paddedcell.jpg" height="266" width="400" /></a></div>
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<small>* Horrible sugar toothaches not withstanding.</small>Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com1tag:blogger.com,1999:blog-2258149791062181692.post-60476243593615067502013-02-12T23:30:00.000-06:002013-02-13T02:21:28.247-06:00Firecakes: A New Doughnut Shop<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qkJz1RaPhgM/URtA-vDXZDI/AAAAAAAABEM/RY7dmC9UjLM/s1600/firecakes1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Firecakes: Donuts in Chicago" border="0" src="http://2.bp.blogspot.com/-qkJz1RaPhgM/URtA-vDXZDI/AAAAAAAABEM/RY7dmC9UjLM/s400/firecakes1.png" height="225" width="400" /></a></div>
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Firecakes. I kept walking past the words painted on a glass storefront window, and I liked the design - it was friendly, cute, a little modern, a little retro. Intriguing. Eventually I saw a flurry of activity: bakers, cleaners, various workers. Then one morning, word went around the office I was working in for the week: Free doughnuts!<br />
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In truth, I'm not a doughnut person. So I reacted accordingly - I stayed at my desk while half the office cleared out. Then, as people trickled back in, I heard the magic words: Valrhona chocolate doughnuts. Wait, what? A colleague showed me photos on her smartphone - and they looked good. And confirmed that yes, Valrhona chocolate doughnuts were available. Within minutes I was inside Firecakes for a pre-opening preview of gourmet treats in flavors like butterscotch praline, coconut cream, apple fritter, and triple Valrhona chocolate cake.<br />
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I was not disappointed. The doughnut, crafted in small batches from a family recipe, was delicious - crisp on the outside, warm and soft on the inside. The glaze wasn't cloying, as is so often the case. Quality. The friendly staff also gave me a latte (La Colombe beans - can't argue with that) that paired perfectly with my pastry.<br />
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Now that Firecakes is officially open, you, too can experience one of the better doughnuts you'll find in Chicago. If you're already a fan of fried dough to begin with (and I know most of you are!), you may need to visit on a regular basis.<br />
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<a href="http://www.firecakesdonuts.com/" target="_blank">Firecakes</a><br />
68 W. Hubbard St.<br />
Chicago, IL 60654<br />
312.329.6500 Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com1tag:blogger.com,1999:blog-2258149791062181692.post-54950596556442710722013-02-11T19:18:00.001-06:002013-02-11T19:22:14.031-06:00Amish Friendship Bread Myths<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aPgvY1MhSNY/URmZL6MUg4I/AAAAAAAABD8/s_5Fds7NjXk/s1600/IMG_0571.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-aPgvY1MhSNY/URmZL6MUg4I/AAAAAAAABD8/s_5Fds7NjXk/s400/IMG_0571.JPG" alt="Amish Friendship Bread" /></a></div><br />
In a previous post, I laid out the standard <a href="http://www.kitchenlore.com/2013/02/recipe-all-natural-amish-friendship.html">Amish Friendship Bread recipe with a substitution for instant pudding</a> (since adding artificial ingredients to home-cooked food seems to miss the point). But most recipes also come with a list of stipulations that make the starter seem like a mysterious relic from an ancient civilization. Of course, it's not. I've been making bread, waffles, pancakes, cakes, and other goodies with my starter for over a year, and here are a few myths I've debunked:<br />
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<h4>Myth #1: No one knows what's in Amish Friendship Bread starter. It's an Amish secret.</h4><br />
This is just silly. There's a <a href="http://www.friendshipbreadkitchen.com/pantry/amish-friendship-bread-starter" target="_blank">recipe here</a> for those of you that haven't received starter from a friend - it's quite simple, really, just sugar, yeast, milk, water, milk, and flour. No magic involved!<br />
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<h4>Myth #2: Never mix your starter in a metal bowl or with a metal spoon.</h4><br />
Most of the kitchen metals that we use now are coated with a protective finish, and your starter never touches them for long anyway. Metal bowls and spoons are totally fine and won't hurt your bread. <br />
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<h4>Myth #3: Never put your starter in the fridge. Or the freezer.</h4><br />
Your starter will survive just fine in both places. I usually leave mine on the counter at room temperature, but putting it in the fridge won't kill it. The starter is actually fairly hardy - it's fine unless it starts to turn pink or fails to bubble. In fact, if you get tired of dealing with it, you can put the starter in your freezer for months and just thaw it at room temperature when you feel like baking again. Just don't forget to feed it once it's thawed.<br />
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<h4>Myth #4: You have to mush your bag of starter every day, feed your starter every five days, and give cups of extra starter away every 10 days.</h4><br />
Remember what I said about the starter being quite hardy? You don't have to be chained to the 10-day cycle that came with your recipe, and you don't have to find an ever-increasing pool of friends to burden with starter. More on this later!<br />
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So there you have it: the myths of Amish Friendship Bread. Have any other myths? Add them in the comments! Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com6tag:blogger.com,1999:blog-2258149791062181692.post-66866927864040634032013-02-09T18:19:00.000-06:002013-02-20T01:12:49.291-06:00Recipe: All-Natural Amish Friendship Bread<div itemscope="" itemtype="http://schema.org/Recipe"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-80Rg8QpF8CY/T3rYIog9VtI/AAAAAAAAAF0/SbyL-hmh0v4/s1600/IMG_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Amish Friendship Bread" border="0" src="http://4.bp.blogspot.com/-80Rg8QpF8CY/T3rYIog9VtI/AAAAAAAAAF0/SbyL-hmh0v4/s400/IMG_0572.JPG" height="300" width="400" /></a></div><br />
<span itemprop="description">A year ago, my friend Loni handed me a recipe and a plastic bag filled with batter. "It's Amish Friendship Bread," she said. "It's delicious."<br />
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Being the committed foodies we are, Loni and I avoid using artificial or packaged ingredients whenever possible. With the Amish Friendship Bread, this was a problem: the original recipe called for a box of instant pudding. Ever read the ingredient list for instant pudding? It's basically sugar, cornstarch, preservatives, and artificial flavors and colors. Ugh. She decided we could do better and replaced the pudding mix with dry milk powder, cornstarch, and more sugar. The result? A lovely, all-natural "bread" (I honestly think it's better categorized as coffee cake) with a moist interior and a crispy top. And yes, it's delicious.<br />
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In the course of the last year, I also ended up dispelling many of the myths about Amish Friendship Bread and figuring out how to take control of the starter. More on that in a later post! <em>(<b>Update:</b> The post is up! <a href="http://www.kitchenlore.com/2013/02/amish-friendship-bread-myths.html">Amish Friendship Bread Myths</a>.)</em></span><br />
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<h2 class="recipename"><span itemprop="name">All-Natural Amish Friendship Bread</span></h2><b>Servings:</b> <span itemprop="recipeYield">2 loaves</span> <br />
<b>Active Time:</b> <span content="PT25M" itemprop="prepTime">15 minutes</span><br />
<b>Total Time:</b> <span content="PT25M" itemprop="totalTime">75 minutes</span><br />
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<h3>Ingredients:</h3><ul><li><span itemprop="ingredients">1 cup <a href="http://www.friendshipbreadkitchen.com/pantry/amish-friendship-bread-starter" target="_blank">Amish Friendship Bread Starter</a></span></li>
<li><span itemprop="ingredients">3 eggs</span></li>
<li><span itemprop="ingredients">1 cup oil</span></li>
<li><span itemprop="ingredients">1/2 cup milk</span></li>
<li><span itemprop="ingredients">1 1/2 teaspoons vanilla</span></li>
<li><span itemprop="ingredients">2 cups flour</span></li>
<li><span itemprop="ingredients">1 1/2 cups sugar</span></li>
<li><span itemprop="ingredients">2 teaspoons cinnamon</span></li>
<li><span itemprop="ingredients">1 1/2 teaspoons baking powder</span></li>
<li><span itemprop="ingredients">1 1/2 teaspoons salt</span></li>
<li><span itemprop="ingredients">1/2 teaspoon baking soda</span></li>
<li><span itemprop="ingredients">3/4 cup nonfat dry milk powder</span></li>
<li><span itemprop="ingredients">3/4 cup cornstarch</span></li>
</ul><b>For dusting loaf pans:</b><ul><li><span itemprop="ingredients">1/2 cup sugar</span></li>
<li><span itemprop="ingredients">1 teaspoon cinnamon</span></li>
</ul><br />
<span itemprop="recipeInstructions">Preheat oven to 325° F. Grease two loaf pans. <br />
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Mix the sugar and cinnamon in a small bowl. Dust the greased pans with half of the sugar/cinnamon mixture. <br />
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Mix all remaining ingredients in a large bowl. Divide the batter into the loaf pans and sprinkle the remaining sugar mixture on top.<br />
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Bake for one hour or until a toothpick inserted in the center of the loaf comes out clean.<br />
</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pVZFTTsaulg/T3rYqxeTWeI/AAAAAAAAAGM/CZ25NzUGRGU/s1600/IMG_0569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Amish Friendship Bread" border="0" src="http://3.bp.blogspot.com/-pVZFTTsaulg/T3rYqxeTWeI/AAAAAAAAAGM/CZ25NzUGRGU/s400/IMG_0569.JPG" height="300" width="400" /></a></div></div>Anonymoushttp://www.blogger.com/profile/15895633681794633818noreply@blogger.com2tag:blogger.com,1999:blog-2258149791062181692.post-77539248967112455072013-01-12T16:06:00.000-06:002013-01-28T23:28:50.140-06:00L'horreur des OrangesOh no! Poor oranges. <br />
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<a href="http://1.bp.blogspot.com/-xl3GPELdXco/UQWkP30-DhI/AAAAAAAAAM8/MvAPyQ-5yv0/s1600/oranges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oranges Being Horrified at Being Cut and Juiced" border="0" height="400" src="http://1.bp.blogspot.com/-xl3GPELdXco/UQWkP30-DhI/AAAAAAAAAM8/MvAPyQ-5yv0/s400/oranges.jpg" width="391" /></a></div>
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I couldn't find the original source of this photo, which was passed around Facebook. If you know the creator, please let me know - I'd love to credit them!Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com2tag:blogger.com,1999:blog-2258149791062181692.post-12460958040576880142012-12-25T19:00:00.000-06:002012-12-26T11:51:55.450-06:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.geekoftheday.com/wp-content/uploads/2011/09/star-wars-spaceship-cookies-e1316833098681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star Wars cookies" border="0" height="320" src="http://www.geekoftheday.com/wp-content/uploads/2011/09/star-wars-spaceship-cookies-e1316833098681.jpg" width="400" /></a></div>
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I come from a family of foodies. And geeks. On the subject of food: We had two turkeys and a ham this year for Christmas Eve dinner (rosemary roast turkey and Cajun fried turkey). For 10 people. And then followed that up with a slow-roasted prime rib for lunch on Christmas Day. On the subject of geekdom: Ever since we can remember, my brother and I have been watching Star Trek, and my dad introduced me to Asimov while I was still in elementary school. Even my relatively normal mom, who never seems terribly nerdy, watched Babylon 5 from the beginning while it was airing on network TV - we all thought the show was silly (the makeup and special effects were less than stellar) and would poke fun at her for watching it, but when the series started to pick up steam somewhere in the second season it was my mother who had the last laugh. We all became fans, and Babylon 5 is still one of my favorite science fiction TV shows of all time.<br />
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Over the last couple of years, Christmas presents in my family have tended toward cooking-related items, and this year continued the trend. Combining the food and the geek themes, my brother and his wife bought me a set of <a href="http://www.williams-sonoma.com/products/star-wars-vehicle-cookie-cutters/" target="_blank">Star Wars cookie cutters</a> and <a href="http://www.williams-sonoma.com/products/star-wars-vehicles-pancake-mold/" target="_blank">pancake molds</a>. They're pretty awesome.<br />
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All that to say, I hope all of you have been able to spend time with the people (nerdy or otherwise) that you care about this holiday season. Merry Christmas!Anonymoushttp://www.blogger.com/profile/15895633681794633818noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-21100064803866826612012-11-14T02:34:00.000-06:002012-11-14T02:34:16.794-06:00Pizza in Rome: Forno Campo de Fiori<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-R24IeAwkRoI/UJx1WYEKSnI/AAAAAAAABCo/L8JJQE2Sm_w/s1600/IMG_1551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forno Campo de Fiori, Rome" border="0" height="400" src="http://3.bp.blogspot.com/-R24IeAwkRoI/UJx1WYEKSnI/AAAAAAAABCo/L8JJQE2Sm_w/s400/IMG_1551.JPG" width="300" /></a></div>
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One of my favorite meals in Rome - so good that I ate it twice in the span of a week - came from a pizzeria and bakery tucked into a corner of Campo de Fiori. Contrary to what my Taiwanese American traveling companion believed, Romans do, in fact, eat pizza. It's one of the most common foods in the city, and perhaps the most famous. (Well, he was surprised that Italians actually eat pasta too, so perhaps he was not the best person by which to judge popular opinion.) <br />
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<a href="http://2.bp.blogspot.com/-Gzy4YyjH7m4/UJx1sNNyyrI/AAAAAAAABCw/ShsuJGjxH8U/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forno Campo de Fiori, Rome" border="0" height="300" src="http://2.bp.blogspot.com/-Gzy4YyjH7m4/UJx1sNNyyrI/AAAAAAAABCw/ShsuJGjxH8U/s400/IMG_1553.JPG" width="400" /></a></div>
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The trio of expert bakers at Forno Campo de Fiori have been serving pizza and bread for over 30 years, and they know their stuff - the place is usually packed. In addition to the six-foot-long pizzas, which are served by the slice and charged by weight, they offer a selection of both sweet and savory baked goods. But take my advice: skip them and order a slice of pizza for lunch. Forno is strictly takeout, so bring your chosen slice to the square itself, where you can munch happily away under a statue of the philosopher-mathematician Giordano Bruno.<br />
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<a href="http://1.bp.blogspot.com/-7fA--Qc6uJ0/UJx2Nn19UrI/AAAAAAAABDI/wdWfG2gjung/s1600/IMG_1557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forno Campo de Fiori, Rome: White Pizza" border="0" height="300" src="http://1.bp.blogspot.com/-7fA--Qc6uJ0/UJx2Nn19UrI/AAAAAAAABDI/wdWfG2gjung/s400/IMG_1557.JPG" width="400" /></a></div>
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Forno is known for its <i>pizza bianca</i>, a thick, chewy flatbread topped solely with olive oil and sea salt. I highly recommend it, though it's not what most Americans would consider pizza. That transformation happens when you add cheese and toppings to the crunchy base, and a magical one it is indeed. The <i>pizza funghi</i> was one of my favorites - the mushrooms were buttery, tender, and of a variety I couldn't immediately name, which an Italian friend later identified as porcini. They're common in Rome, but I'd never seen such large ones in the US. <br />
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<a href="http://2.bp.blogspot.com/-NAASDSMjAAc/UJx17HdW8jI/AAAAAAAABC4/HQGgsfJGvTY/s1600/IMG_1554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forno Campo de Fiori, Rome: Mushroom Pizza" border="0" height="300" src="http://2.bp.blogspot.com/-NAASDSMjAAc/UJx17HdW8jI/AAAAAAAABC4/HQGgsfJGvTY/s400/IMG_1554.JPG" width="400" /></a></div>
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My absolute favorite topping was the prosciutto, but it won by an extremely narrow margin. If you need to balance the saltiness of the pizza, Monday through Saturday before 2pm the square is host to a vibrant market - buy a box of fresh strawberries to finish off your meal and you'll feel spoiled after spending only a few euros.<br />
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<a href="http://1.bp.blogspot.com/-79O0EHWVZhU/UJx1-dhHr-I/AAAAAAAABDA/fEgG9f7oQ6s/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Forno Campo de Fiori, Rome: Prosciutto Pizza" border="0" height="400" src="http://1.bp.blogspot.com/-79O0EHWVZhU/UJx1-dhHr-I/AAAAAAAABDA/fEgG9f7oQ6s/s400/IMG_1555.JPG" width="298" /></a></div>
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So, to recap: Pizza at Forno. Grab a slice for lunch, because by the time dinner rolls around, you'd be lucky to find a pizza left to order (I tried - and I was not so lucky). You won't be disappointed - weeks after my trip, I'm still dreaming of their chewy crusts. <br />
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<a href="http://www.fornocampodefiori.com/" target="_blank">Forno Campo de Fiori</a><br />
Campo de Fiori, 22<br />
00186 Rome, Italy<br />
06.6880.6662Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-91176224644106397952012-11-05T20:50:00.000-06:002012-11-08T20:53:10.685-06:00Things to Eat in Singapore: Braised Pig TrottersIn our ongoing series on delicious things to eat in Singapore (otherwise known as some of Dawn's favorite foods), we've already covered <a href="http://www.kitchenlore.com/2012/09/things-to-eat-in-singapore-bak-kut-teh.html">bak kut teh</a>, <a href="http://www.kitchenlore.com/2012/05/things-to-eat-in-singapore-duck-rice.html">duck rice, popiah</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-ipoh-hor-fun.html">Ipoh hor fun, fish head curry</a>, <a href="http://www.kitchenlore.com/2012/08/things-to-eat-in-singapore-chili-crab.html">chilli crab</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-fish-ball.html">fish ball noodles, and Hainanese chicken rice</a>. Some of these foods are not for the faint of (American) heart. Here's another dish that falls into that category:
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Braised Pig Trotters</h3>
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<a href="http://2.bp.blogspot.com/-89JVg3RXzN4/UDcpOkQK-CI/AAAAAAAABB4/WFJM4Zw_6mM/s1600/pig+trotters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pig Trotters" border="0" height="300" src="http://2.bp.blogspot.com/-89JVg3RXzN4/UDcpOkQK-CI/AAAAAAAABB4/WFJM4Zw_6mM/s400/pig+trotters.jpg" width="400" /></a></div>
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Now, I know some of you are already making horrified faces, but I swear to you, pig trotters are delicious. In fact, if you're French, this idea of this dish probably doesn't scare you at all - see: pied de cochon.<br />
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For the rest of you: you probably like bacon. In fact, since you're reading this on the internet, I'm willing to bet that most of you are in love with bacon. And pork belly. So think of pig trotters as something akin to pork belly: soft, fatty, and flavorful. In Singapore, pig trotters are often braised in a dark soy-based sauce similar to the one used for Teochew braised duck. They're best eaten with lots of white rice to soak up the rich sauce.<br />
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You can always go the gym later. Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-82107398362815303682012-10-25T20:12:00.000-05:002012-11-08T20:13:56.805-06:00Lego Desserts<div class="separator" style="clear: both; text-align: center;">
<a href="http://i.imgur.com/UtcOPh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lego Dessert" border="0" height="300" src="http://i.imgur.com/UtcOPh.jpg" width="400" /></a></div>
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Lego desserts. Because sometimes plastic is more fun than baking.<br />
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<a href="http://i.imgur.com/I3aKJh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lego Dessert" border="0" height="297" src="http://i.imgur.com/I3aKJh.jpg" width="400" /></a></div>
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The chocolate looks fairly real, don't you think? <br />
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Images courtesy of <a href="http://imgur.com/a/Edxq9" target="_blank">Imgur</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-54035553583036119082012-09-19T12:00:00.000-05:002012-09-19T12:00:05.435-05:00Worf's Head, The Lunchbox<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.wired.com/underwire/wp-content/gallery/star-trek-anniversary-merchandise/worf-lunchbox_660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.wired.com/underwire/wp-content/gallery/star-trek-anniversary-merchandise/worf-lunchbox_660.jpg" width="322" /></a></div>
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And it talks.<br />
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Though the lunchbox is circa 1992, it might be strangely appropriate given the <a href="http://youthculturekilledmydog.com/yckmdwp/2012/08/podcast-on-the-edge-of-forever-episode-1/" target="_blank">possibility of a Captain Worf movie</a>.<br />
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Historical artifact courtesy of <a href="http://www.wired.com/underwire/2011/09/star-trek-weird-merchandise?pid=4779" target="_blank">Wired</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-83433831768755419002012-09-18T02:27:00.000-05:002012-09-18T02:27:18.098-05:00How to Cook Steak in a PanI thought I knew how to cook a steak. But I learned something here.<br />
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Welcome to class. Your instructor? Gordon Ramsay. <br />
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="281" src="http://www.youtube.com/embed/1FYZHkjgwdc" width="500"></iframe><br />
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You can thank me later. Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com2tag:blogger.com,1999:blog-2258149791062181692.post-29689999829249642882012-09-12T19:11:00.000-05:002012-09-12T19:11:13.351-05:00Things to Eat in Singapore: Bak Kut TehEvery Singaporean is a foodie. Fortunately for travelers, this means that you can eat very well in the country without spending a lot of money. And while Singapore has plenty of fine dining options, it's primarily cheap hawker food that I miss when I'm back in the US . We've already covered <a href="http://www.kitchenlore.com/2012/05/things-to-eat-in-singapore-duck-rice.html">duck rice, popiah</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-ipoh-hor-fun.html">Ipoh hor fun, fish head curry</a>, <a href="http://www.kitchenlore.com/2012/08/things-to-eat-in-singapore-chili-crab.html">chilli crab</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-fish-ball.html">fish ball noodles, and Hainanese chicken rice</a>, so to continue our series on Singaporean regional cuisine, here's another dish that serves as comfort food to me.<br />
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<h3>Bak Kut Teh</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JNupfl-ZCyY/UDcpJyOtSOI/AAAAAAAABBo/exRI3-b5MiY/s1600/bak+ku+teh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bak Kut Teh" border="0" height="298" src="http://2.bp.blogspot.com/-JNupfl-ZCyY/UDcpJyOtSOI/AAAAAAAABBo/exRI3-b5MiY/s400/bak+ku+teh.jpg" width="400" /></a></div><br />
The Chinese love our broth soups. Bak kut teh, which translates literally to "meat bone tea," is a deceptively simple pork rib soup in a peppery broth created from star anise, garlic, cinnamon, and cloves. Brought to Malaya by migrant workers from China, the story goes that the coolies could not afford meat and brewed pork bones into soup because it was cheaper. Depending on who you ask, the coolies were either Teochew or Hokkien (Fujian). What is clear is that different Chinese groups developed their own versions of bak kut teh, from the increased pepper in the Teochew style (the most popular in Singapore) to the highly herbal Cantonese style.<br />
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In Singapore, you'll usually get rice and yau char kwai (fried dough) with your bak kut teh, and don't hold back on drinking as much soup as you can handle - stalls are quite happy to refill your bowl with hot broth for free. Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com1tag:blogger.com,1999:blog-2258149791062181692.post-89241598730731136442012-09-09T17:24:00.000-05:002012-09-09T17:24:21.402-05:00Dalek Cooking<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v-5aaDikkV8/UE0WE2ouHtI/AAAAAAAABCU/L0Ls-gV4lV0/s1600/eggsterminate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggs Stir Min Ate - Cooking Dalek" border="0" height="356" src="http://1.bp.blogspot.com/-v-5aaDikkV8/UE0WE2ouHtI/AAAAAAAABCU/L0Ls-gV4lV0/s400/eggsterminate.jpg" width="400" /></a></div><br />
Everyone knows Daleks make the best soufflés. <br />
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Awesomeness by Sami at <a href="http://akasealion.tumblr.com/post/30759311798" target="_blank">Another Life</a>Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com3tag:blogger.com,1999:blog-2258149791062181692.post-68952706569707089762012-08-31T17:10:00.001-05:002012-09-12T19:14:43.058-05:00Things to Eat in Singapore: Chili Crab<i>“Singapore food is an attitude that has evolved over decades and even centuries. What does it taste like? It taste like an attitude.”</i> - Seetoh <br />
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We're finally continuing our series on Singaporean (primarily street) cuisine! The country of my birth has excellent food, and thus far, we've talked about <a href="http://www.kitchenlore.com/2012/05/things-to-eat-in-singapore-duck-rice.html">duck rice, popiah</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-ipoh-hor-fun.html">Ipoh hor fun, fish head curry</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-fish-ball.html">fish ball noodles, and Hainanese chicken rice</a>. Now for another of my favorite dishes:<br />
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<h3>Chilli Crab</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BNA-YusD880/UDcpN2YYWGI/AAAAAAAABBw/_xw7MwzNVzQ/s1600/chili+crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chilli Crab" border="0" height="300" src="http://4.bp.blogspot.com/-BNA-YusD880/UDcpN2YYWGI/AAAAAAAABBw/_xw7MwzNVzQ/s400/chili+crab.jpg" width="400" /></a></div><br />
No discussion of Singaporean food would be complete without mentioning chilli crab, one of the national dishes of Singapore (the other one is <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-fish-ball.html">Hainanese chicken rice</a>). Although it sounds spicy, it's actually quite mild. A large crab (usually a mud crab) is floured and fried in oil, then cooked in a red sauce that's a bit sweet and sour - the sauce is primarily made of eggs, chilies, garlic, sugar, and the most important ingredient, ketchup or tomato paste. (Surprise! Ketchup actually finds its way into a number of Singaporean dishes.) The dish is typically served with buns for mopping up of all that delicious sauce.<br />
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Chilli crab was invented in 1950 by Cher Yam Tian, who, legend has it, normally steamed the crabs her husband caught and brought home. She cooked the first iteration of the dish we now know and love because he was tired of the same old steamed crab and wanted something different one day. Voila! Bottled tomato sauce - and then bottled chilli sauce - was added to stir-fried crabs, friends loved the dish, and eventually Cher went from cooking chilli crab in her kitchen to selling it from a pushcart. Then a stall on Upper East Coast Road. Then, 15 years after creating her initial recipe, she opened the highly successful Palm Beach restaurant. She sold the restaurant in 1984, but her son Roland still owns and operates Roland's Restaurant, where he makes chilli crab from the same recipe that his mother did.<br />
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However, the version of chilli crab most popular in Singapore was created by Hooi Kok Wai of Dragon Phoenix restaurant; he modified Cher's recipe in the 1960s to include eggs, vinegar, sambal, lemon juice, and tomato paste. The additional ingredients make the sauce richer and more substantial.<br />
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If you haven't guessed, chilli crab is a source of national pride. A few years ago, Malaysian Tourism Minister Ng Yen Yen claimed the dish was, in fact, Malaysian, hijacked by Singapore. Few things upset Singaporeans more than infringing upon their food, and the figurative knives came out. Of course, Malaysia has been rather sore ever since kicking Singapore to the curb (originally, Singapore was supposed to be part of the same nation) and finding itself bypassed economically. And, I would add, gastronomically as well.*<br />
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<small>*Admittedly, I'm rather biased about the whole thing.</small><br />
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<em>Related: <a href="http://www.kitchenlore.com/2012/09/things-to-eat-in-singapore-bak-kut-teh.html">Things to Eat in Singapore: Bak Kut Teh</a>.</em>Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-20300417239103619542012-08-16T01:32:00.001-05:002012-08-24T01:34:36.512-05:00R2-D2 Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://www.geekologie.com/2008/02/19/wicked-r2-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="R2-D2 Cake" border="0" height="275" src="http://www.geekologie.com/2008/02/19/wicked-r2-cake.jpg" width="400" /></a></div><br />
So... my birthday is coming up. And I like cake. Just sayin'.<br />
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Courtesy of <a href="http://www.geekologie.com/2008/02/r2d2-cake-is-amazingly-good-lo.php" target="_blank">Geekologie</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-54536988911903528262012-08-01T19:26:00.001-05:002012-08-23T19:33:06.417-05:00Lightsaber Chopsticks That Light Up<div class="separator" style="clear: both; text-align: center;"><a href="http://technabob.com/blog/wp-content/uploads/2012/07/lightsaber_light_up_chopsticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lightsaber Chopsticks That Light Up" border="0" height="400" src="http://technabob.com/blog/wp-content/uploads/2012/07/lightsaber_light_up_chopsticks.jpg" width="340" /></a></div><br />
Thanks to my awesome brother, I've had a pair of <a href="http://www.thinkgeek.com/product/c50f/" target="_blank">lightsaber chopsticks</a> for quite a while. But in November, <a href="http://www.shopncsx.com/starwarslight-upsaberchopsticks.aspx" target="_blank">NCSX</a> will be shipping a version that actually lights up, thanks to some cleverly placed LEDs. Want a pair? You can pre-order them for $22.90. Epic battles over sushi? Yes, please!Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-36689636469993245322012-07-05T00:55:00.000-05:002012-07-21T00:58:20.168-05:00Restaurant WebsitesYes. This. <br />
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<i>(Click to head over to The Oatmeal for a larger image.)</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://theoatmeal.com/comics/restaurant_website" target="_blank">><img border="0" height="400" src="http://s3.amazonaws.com/theoatmeal-img/comics/restaurant_website/2.jpg" width="388" /></a></div><br />
Truth courtesy of <a href="http://theoatmeal.com/comics/restaurant_website" target=_blank">The Oatmeal</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-38895038862641930222012-06-30T07:28:00.000-05:002012-06-30T07:28:27.685-05:00Laser-Cut Nori<div class="separator" style="clear: both; text-align: center;"><a href="http://seattlefoodgeek.com/wp-content/uploads/2011/08/butterfly-shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butterfly Shrimp (Laser-Cut Nori)" border="0" height="263" src="http://seattlefoodgeek.com/wp-content/uploads/2011/08/butterfly-shrimp.jpg" width="400" /></a></div><br />
Scott over at <a href="http://seattlefoodgeek.com/2011/09/butterfly-shrimp-and-other-fun-with-laser-cut-nori/" target="_blank">Seattle Food Geek</a> has performed some amazing experiments with a laser-cutter and nori. The photo above is a visual pun: get it? Butterfly shrimp!<br />
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The laser-cutter is also capable of producing simply beautiful food art:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://seattlefoodgeek.com/wp-content/uploads/2011/08/decorative-nori-folded-over.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Laser-Cut Nori" border="0" height="263" src="http://seattlefoodgeek.com/wp-content/uploads/2011/08/decorative-nori-folded-over.jpg" width="400" /></a></div><br />
Sushi made with this technique would be almost too pretty to eat. Visit <a href="http://seattlefoodgeek.com/2011/09/butterfly-shrimp-and-other-fun-with-laser-cut-nori/" target="_blank">Seattle Food Geek</a> for more photos - they're incredible.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com2tag:blogger.com,1999:blog-2258149791062181692.post-52420142709676514272012-06-29T11:08:00.003-05:002012-06-30T07:14:40.123-05:00Soup du Jour<div class="separator" style="clear: both; text-align: center;"><a href="http://i.imgur.com/hy1eB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Soup of the Day: The Tears of Our Enemies" border="0" height="400" src="http://i.imgur.com/hy1eB.jpg" width="298" /></a></div><br />
And they are delicious.<br />
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Courtesy of <a href="http://imgur.com/gallery/hy1eB" target="_blank">Imgur</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-75246192157493052352012-06-27T23:44:00.025-05:002012-09-12T19:16:22.469-05:00Things to Eat in Singapore: Fish Ball Noodles and Hainanese Chicken RiceAh, Singapore. Food capital of the world. (I really believe this.) We started this series while I was in Singapore gorging myself on local (primarily hawker) food, and so far we've covered <a href="http://www.kitchenlore.com/2012/05/things-to-eat-in-singapore-duck-rice.html">duck rice, popiah</a>, <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-ipoh-hor-fun.html">Ipoh hor fun, and fish head curry.</a> To continue, here are a couple more dishes that fill my dreams when I'm back home in Chicago:<br />
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<h3>Fish Ball Noodles</h3><br />
<a href="http://1.bp.blogspot.com/-ugnWsgtq9J8/T8pGiEEoX9I/AAAAAAAAAJ8/iBlocY8rBMg/s1600/IMG_0873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fish Ball Noodle Soup" border="0" height="300" src="http://1.bp.blogspot.com/-ugnWsgtq9J8/T8pGiEEoX9I/AAAAAAAAAJ8/iBlocY8rBMg/s400/IMG_0873.JPG" width="400" /></a><br />
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Western meatballs are made by shaping ground meat. In Asia, meatballs are made by pounding, not grinding. The end result? Chinese meatballs have a smooth texture wholly unlike their American cousins. It's common in Singapore to find this style of meatball made from fish, squid, octopus, and beef. <br />
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Fish ball noodles come in many combinations - the photo above is typical, a combination of yellow noodles (mee), fish balls, and fish cake.<br />
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<h3>Hainanese Chicken Rice</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xcQI6B-1H5o/T-r2sGUzo8I/AAAAAAAABBc/mBoagd17hAc/s1600/IMG_0878+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hainanese Chicken Rice" border="0" height="308" src="http://2.bp.blogspot.com/-xcQI6B-1H5o/T-r2sGUzo8I/AAAAAAAABBc/mBoagd17hAc/s400/IMG_0878+edit.jpg" width="400" /></a></div><br />
This is one of the national dishes of Singapore. It's an absolute must-have, and a dish that every overseas Singaporean longs for with great intensity. Yet Hainanese chicken rice is deceptively simple: In essence, it's a boiled chicken with rice cooked in oily chicken stock, served with ginger, dark soy sauce, chili, and the broth it was cooked in. It sounds simple, but somehow getting the texture of the chicken exactly right and getting the rice (oh, the rice!) to have the correct degree of oily sheen is a tricker business than you'd imagine. This is one of my favorite foods in the world.<br />
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<em>Related: <a href="http://www.kitchenlore.com/2012/08/things-to-eat-in-singapore-chili-crab.html">Things to Eat in Singapore: Chilli Crab</a> and <a href="http://www.kitchenlore.com/2012/09/things-to-eat-in-singapore-bak-kut-teh.html">Things to Eat in Singapore: Bak Kut Teh</a>.</em>Anonymoushttp://www.blogger.com/profile/15895633681794633818noreply@blogger.com4tag:blogger.com,1999:blog-2258149791062181692.post-43699221984083558462012-06-20T01:03:00.001-05:002012-06-22T01:26:48.661-05:00You Know It's Hot When...Even the ice cream trucks are melting.<br />
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<a href="http://2.bp.blogspot.com/-krQHD4EXTRA/T-QLe8WclDI/AAAAAAAABBQ/9CAsv8BRcvQ/s1600/ice%2Bcream%2Btruck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Melting Ice Cream Truck Sculpture" border="0" height="267" src="http://2.bp.blogspot.com/-krQHD4EXTRA/T-QLe8WclDI/AAAAAAAABBQ/9CAsv8BRcvQ/s400/ice%2Bcream%2Btruck.jpg" width="400" /></a><br />
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It's been hovering around 95 degrees here in Chicago, so it's definitely <a href="http://www.kitchenlore.com/2011/06/recipe-strawberry-ice-cream.html">ice cream time</a>.<br />
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Awesome sculpture from the streets of Adelaide, South Australia. "Hot with the Chance of Late Storm" was created in 2006 by the art collective <a href="http://www.gluesociety.com/" target="_blank">Glue Society</a>.Dawnhttp://www.blogger.com/profile/06575673813724483738noreply@blogger.com0tag:blogger.com,1999:blog-2258149791062181692.post-55468821471408328682012-06-02T13:34:00.001-05:002012-06-28T04:43:03.554-05:00Things to Eat in Singapore: Ipoh Hor Fun and Fish Head Curry<p>Singapore is my favorite culinary destination, hands down. Last week, I started off the <a href="http://www.kitchenlore.com/2012/05/things-to-eat-in-singapore-duck-rice.html">primer on local food with duck rice and popiah</a>. Here are three more of my favorite dishes:</p><h3>Ipoh Hor Fun</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TJsQ02586_g/T8pFdc5K0PI/AAAAAAAAAJk/dMQM4-oT2zg/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ipoh Hor Fun" border="0" height="300" src="http://4.bp.blogspot.com/-TJsQ02586_g/T8pFdc5K0PI/AAAAAAAAAJk/dMQM4-oT2zg/s400/IMG_0981.JPG" width="400" /></a></div><p>Ipoh, Malaysia is renowned for its cuisine, the result of years of cross-cultural pollination from a group that become known as the Peranakan, or Straits Chinese (Chinese immigrants to the region from the 15th century who adopted the culture and language of the Malays around them, but remained ethnically and religiously Chinese). Today the city is 70% Chinese. "Hor fun" (Cantonese) is the name for the flat rice noodles in the dish. Ipoh hor fun can be served "wet" (in soup) or "dry" (in gravy) and usually comes with chicken and prawns (Americans: shrimp).</p><h3>Fish Head Curry</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RPypH6r6PaA/T8pF6CvTr_I/AAAAAAAAAJw/i-8E0cQ1Fi0/s1600/IMG_0922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fish Head Curry" border="0" height="300" src="http://4.bp.blogspot.com/-RPypH6r6PaA/T8pF6CvTr_I/AAAAAAAAAJw/i-8E0cQ1Fi0/s400/IMG_0922.JPG" width="400" /></a></div><p>Talk of this dish often scares my American friends, but the fish heads used in this curry are so large that really, it's not all that different from eating normal fish. Unless you're my father, who likes to eat the eyeballs (yes, even I think this is gross - as do many Singaporeans). Fish head curry is the product of a South Indian immigrant to Singapore who realized that the Chinese enjoyed eating fish heads. Poof! A new national dish was born. I've always eaten the version in Indian restaurants, which is hot (perhaps deadly to most Americans - I have a high spice tolerance for an American but a low one for an Asian, and it's as spicy as I can handle), though I'm told there's a Chinese version that is milder and sweeter.</p><p>That's it for now - more to come!</p><br />
<i>Related: <a href="http://www.kitchenlore.com/2012/06/things-to-eat-in-singapore-fish-ball.html">More things to eat in Singapore: fish ball noodles and Hainanese chicken rice</a>. The latter is one of the national dishes of Singapore, and one of my favorite in the world.</i>Anonymoushttp://www.blogger.com/profile/15895633681794633818noreply@blogger.com3