I especially love these cupcakes~
While Visions of Sugar Plums Danced. . .
Friday, April 30, 2010
pink bagel!
Electric!
Photo note:
"Brueggers has these breast cancer awareness bagels with which i am completely fascinated. i purchased six of them."
Breast Cancer Awareness Month Cuppie
Check the link to learn more:
"Velvety Vanilla Cupcakes with Wild Hibiscus Mascarpone centres, topped with Tahitian Vanilla Buttercream and covered with White Chocolate fondant.
sugarbloomcupcakes.blogspot.com "
"Velvety Vanilla Cupcakes with Wild Hibiscus Mascarpone centres, topped with Tahitian Vanilla Buttercream and covered with White Chocolate fondant.
sugarbloomcupcakes.blogspot.com "
Cancer prevention food
Another beautiful image. I've been making cabbage salad lately, to go with my bean salads. So good~
“Super Food that Heals"
Intriguing photo, interesting note:
"Highest Explore position # 322 on Wednesday, July 23, 2008
Kamote (sweet potato)
Did you know that kamote far exceeds the nutrition and health values of rice? Here are the benefits of substituting rice with kamote:
1. Kamote is more filling and suppresses hunger pangs longer. It is also cheaper than rice.
2. Unlike rice, kamote is so easy to grow. It grows in backyards with or without fertilizers. Local government executives can provide their poor communities with idle government land for planting kamote which the entire community can share.
3. Unlike rice which needs to be eaten with a dish, kamote tastes good and can be eaten by itself. Thus, substituting rice with kamote saves money for other needs.
4. Rice cannot match the nutritional values of kamote. Because rice converts to sugar in the body, the Philippines registers as a top producer of diabetics in the world. The poor tends to load up on rice and less on the dish which are more expensive. That makes them vulnerable to diabetes, an ailment known in developed countries as a rich man’s disease.
5. The nutritional values of a 3 oz baked kamote are: calories 90, fat 0 g, saturated fat 0 g, cholesterol 0 mg, carbohydrate 21 g, protein 2 g, dietary fiber 3 g, sodium 36 mg, vitamin A 19,218 IU, folic acid 6 micrograms, pantothenic acid 1 mg, vitamin B6 <1 mg, vitamin C 20 mg, vitamin E 1 mg, calcium 38 mg, manganese 1 mg, carotenoids 11,552 mcg, potassium 475 mg and magnesium 45 mg. Compare that to a 100 g serving of white rice with: calories 361 kcal, water 10.2 g, total fat 0.8 g, dietary fiber 0.6 g, calcium 8 mg, phosphorous 87 mg, potassium 111 mg, sodium 31 mg, vitamin B1 0.07 mg, vitamin B2 0.02 mg, niacin 1.8 g, protein 6 g and carbohydrates 82 g.
6. Too much rice consumption can make you sick but kamote can bring you to health and keep away some health problems. These have been proved medically.
Believe it or not - kamote lowers hypertension, bad cholesterol and even blood sugar when eaten as SUBSTITUTE TO RICE! The purple sweet potato (kamote) is particularly effective for lowering hypertension.
Not only that, the Korean medical documentary credits the sweet potato (kamote) as high fiber and is one of the best foods that one can eat to prevent cancer!
For those who are only impressed by US doctors, read this: the North Carolina Stroke Association, American Cancer Society, and the American Heart Association have all endorsed the sweet potato for its disease prevention and healing qualities."
Cupcakes for breast cancer. There's a pun in there somewhere...
Having a loved one with cancer, I'm searching for images~
Monday, April 19, 2010
Food - a Poem
Food
In a side booth at MacDonald’s before your music class
you go up and down in your seat like an arpeggio
under the poster of the talking hamburger:
two white eyes rolling around in the top bun, the thin
patty of beef imitating the tongue of its animal nature.
You eat merrily. I watch the Oakland mommies,
trying to understand what it means to be “single.”
*
Across from us, females of all ages surround the birthday girl.
Her pale lace and insufficient being
can’t keep them out of her circle.
Stripes of yellow and brown all over the place.
The poor in spirit have started to arrive,
the one with thick midwestern braids twisted like thought
on her head; usually she brings her mother.
This week, no mother. She mouths her words anyway
across the table, space-mama, time-mama,
mama who should be there.
*
Families in line: imagine all this
translated by the cry of time moving through us,
this place a rubble. The gardens new generations
will plant in this spot, and the food will go on
in another order. This thought cheers me immensely.
That we will be there together, you still seven,
bending over the crops pretending to be royalty,
that the huge woman with one blind eye
and dots like eyes all over her dress
will also be there, eating with pleasure
as she eats now, right up to the tissue paper,
peeling it back like bright exotic petals.
*
Last year, on the sun-spilled deck in Marin
we ate grapes with the Russians;
the KGB man fingered them quickly and dutifully,
then, in a sad tone to us
“We must not eat them so fast,
we wait in line so long for these,” he said.
*
The sight of food going into a woman’s mouth
made Byron sick. Food is a metaphor for existence.
When Mr. Egotistical Sublime, eating the pasta,
poked one finger into his mouth, he made a sound.
For some, the curve of the bell pepper
seems sensual but it can worry you,
the slightly greasy feel of it.
*
The place I went with your father had an apartment to the left, and in the window, twisted like a huge bowtie,
an old print bedspread. One day, when I looked over,
someone was watching us, a young girl.
The waiter had just brought the first thing:
an orange with an avocado sliced up CCCC
in an oil of forceful herbs. I couldn’t eat it.
The girl’s face stood for something
and from it, a little mindless daylight was reflected.
The businessmen at the next table
were getting off on each other and the young chardonnay.
Their briefcases leaned against their ankles.
I watched the young girl’s face because for an instant
I had seen your face there,
unterrified, unhungry, and a little disdainful.
Then the waiter brought the food,
bands of black seared into it like the memory of a cage.
*
You smile over your burger, chattering brightly.
So often, at our sunny kitchen table,
hearing the mantra of the refrigerator,
I’ve thought there was nothing I could do but feed you;
and I’ve always loved the way you eat,
you eat selfishly, humming, bending
the french fries to your will, your brown eyes
spotting everything: the tall boy
who has come in with his mother, repressed rage
in espadrilles, and now carries the tray for her.
Oh this is fun, says the mother,
You stand there with mommy’s purse.
And he stands there smiling after her,
holding all the patience in the world.
Brenda Hillman, “Food” from Bright Existence
Dutch Boy - A Poem
Dutch Boy
Doug Dorph
To one side, the North Sea like lead,to the other, tulips, too bright, too colorful,
and your finger hurts. You are tied
to the big belly of the dike, your finger
a reverse umbilicus that sucks the boyish
into responsible sea. My complaint concerns
childhood, the premature loss thereof.
Mother, from under one of her headaches, told me - cook dinner:
fish sticks, spaghetti sauce,
beef Wellington, hummingbird's tongue under glass.
How did I know we wouldn't wash away
like silt in the burst? The Provider,
the Protector, the Pleaser, Good Boy -
it's ingrained like the fat that marbles
choice beef. But there's no choice.
When the gloomy sea threatens, you're there
with your trusty finger. The bicycle lies forlorn
on the gravel bicycle path in the shadow of the dike.
The family windmill is brittle and blue as a scene on a plate.
Yet your other hand, the one with the free digit,
reaches for the painted flower heads
bobbing in their painted flowerbeds.
I posted this because it mentions tongue, and beef. So far, I've found no poems about beef tongue, boiled. It's up to me, I guess.
Charcuterie Platter
Note the last item in the list:
"Charcuterie Platter
The larger version ($25) included the following:
pancetta
duck prosciutto
duck liver mousse
fennel salami
smoked venison cherry
lardo fennel-chili
chorizo
calabrese
genoa with scapes
beef tongue with hazelnut
Served with grainy mustard, pickles and Thuet's artisan breads."
Stone-Grilled Beef Tongue
Okay, I lied. Here's another way to eat beef tongue, and it looks quite tasty.
Photo note:
"Stone-grilled beef tongue served with "a yuzu red pepper paste" and green onions. Do not touch the stones ($7.80).
Grandpa enjoyed the entertainment value of this DYI course, giving KC instructions on how to grill each piece (70% done). :) "
Braised Beef Tongue Buns with Peanuts, Sechuan Pepper Chutney and Cilantro
Braised Beef Tongue Buns with Peanuts, Sechuan Pepper Chutney and Cilantro, originally uploaded by scratchandsniff.
And, one more . . .
Beef tongue, cherry miso, fried quinoa, palm seeds
Beef tongue becomes artsy:
"Beef tongue, cherry miso, fried quinoa, palm seeds
Palm seeds are a little weird, didn't seem to fit. Beef tongue very tender."
Corned Beef Tongue Reuben
Good lord. Check out the ingredients:
"Corned Beef Tongue Reuben, Duckfat, Portland, Maine. May 4, 2009."
Beef Tongue Medley
I'm one step closer to conversion. If beef tongue looks like this, I'm in.
Photographer's note:
"Took the beef tongue, mixed it with the veggies, added some pasta, reduced some stock, added cream and fried potatoes"
Veal, Beans and Tomatoes
Photo note:
"This is a quick lunch - corned veal tongue, marrow beans, grape tomatoes, arugula, fresh wasabi.
First and foremost: the idea is inspired by Lamb's Tongue with Fava served at Mario Batali's Casa Mono, pictured by ulterior epicure.
Veal tongue is home-made, cured with pickling spices, Sichuan peppercorns, cardamom, "Grains of Paradise" and Matcha green tea. Marrow beans boiled with spices, and finished with veal stock. Both veal and beans are served warm, with Farmer's Market Heirloom grape tomatoes "as is" and arugula tossed with a touch of lemon juice, fresh grated wasabi and ground black pepper.
Veal tongue is home-made, cured with pickling spices, Sechuan peppercorns, cardamom, "Grains of Paradise" and Matcha green tea. Marrow beans boiled with spices, and finished with veal stock. Both veal and beans are served warm, with Farmer's Market Heirloom grape tomatoes "as is" and arugula tossed with a touch of lemon juice, fresh grated wasabi and ground black pepper.
Corned veal tongue combines the best of all veal qulaities: it's tender, gelatinous, but got a nice "meaty" quality to it, and accentuates the complexity of the spices with which it was cured.
This is a great dish!!! Deceptively simple, yet complex - corned veal takes a week to make, veal stock takes hours, fresh wasabi is next to non-existent in my corners. It was a great meal!
"This is a quick lunch - corned veal tongue, marrow beans, grape tomatoes, arugula, fresh wasabi.
First and foremost: the idea is inspired by Lamb's Tongue with Fava served at Mario Batali's Casa Mono, pictured by ulterior epicure.
Veal tongue is home-made, cured with pickling spices, Sichuan peppercorns, cardamom, "Grains of Paradise" and Matcha green tea. Marrow beans boiled with spices, and finished with veal stock. Both veal and beans are served warm, with Farmer's Market Heirloom grape tomatoes "as is" and arugula tossed with a touch of lemon juice, fresh grated wasabi and ground black pepper.
Veal tongue is home-made, cured with pickling spices, Sechuan peppercorns, cardamom, "Grains of Paradise" and Matcha green tea. Marrow beans boiled with spices, and finished with veal stock. Both veal and beans are served warm, with Farmer's Market Heirloom grape tomatoes "as is" and arugula tossed with a touch of lemon juice, fresh grated wasabi and ground black pepper.
Corned veal tongue combines the best of all veal qulaities: it's tender, gelatinous, but got a nice "meaty" quality to it, and accentuates the complexity of the spices with which it was cured.
This is a great dish!!! Deceptively simple, yet complex - corned veal takes a week to make, veal stock takes hours, fresh wasabi is next to non-existent in my corners. It was a great meal!
Man & Wife Veal Tongue Slices
You know, if I'd had tongue that looked like this, I would have had a completely different opinion today, I'm sure.
Photographer's note and link:
"Slices of boiled veal tongue with a sauce of
4 T broth that your tongue was cooked in
1 T dark soy
2 T chili oil (or sichuan chili oil)
0.5 t ground roasted sichuan pepper
2 t toasted sesame seeds
2 T roasted unsalted peanuts, crushed
coriander leaves
(For the whole recipe and process read my blog : kokrobin.wordpress.com/2008/04/30/man-wife-slices/)
Photographer's note and link:
"Slices of boiled veal tongue with a sauce of
4 T broth that your tongue was cooked in
1 T dark soy
2 T chili oil (or sichuan chili oil)
0.5 t ground roasted sichuan pepper
2 t toasted sesame seeds
2 T roasted unsalted peanuts, crushed
coriander leaves
(For the whole recipe and process read my blog : kokrobin.wordpress.com/2008/04/30/man-wife-slices/)
Veal Tongue
I'm writing a poem about growing up eating beef tongue. Admittedly, I never liked it. But, it did made me curious to see what was happening currently with tongue in cooking.
Here's one for veal tongue:
This blogger says:
"(For the whole recipe and process read my blog : kokrobin.wordpress.com/2008/04/30/man-wife-slices/)
Fuchsia Dunlop adjusted her recipe for man-and-wife meat slices to the West, using lean beef, like flank steak. But originally this dish is prepared with slices of boiled ox heart, tongue and stomach. My chinese colleagues in Beijing used to order this and I would recognized the tongue and picked it out of the dish. Maybe not very polite to take the best from a dish, hihi, but hey, I was the foreigner.
Tongue I like, so why using flank steak? Only, I never made tongue before in my life.
And when I found it at the islamic butchers' I had to search the internet to find out what to do with it. Unfortunately, the instructions went from soaking it for 2 days to just rinsing it before boiling it in a broth. I decided to go safe and in the middle.
So I rinsed and then soaked the tongue in cold salted water for 4 hours, changing the water once. Then boiling/blanching it for a minute or two. Throw away the water and then finally put it in the broth I prepared.
I'm still not sure how much of this preperation is needed. The veal tongue looked/smelt/felt okay when I bought it. Hopefully I will know if I can safely skip these steps before the next time I will try this dish.
The next hurdle was deciding how long it should simmer.
The silly thing was that I had asked my butcher for an ox tongue and during the whole cooking process never realized it was just too small to be from an ox. But I only realized that after 4 hours of simmering!!! Haha. Which is way too long for an exquisite veal tongue.
I did check the skin regularly though. Recipes say the tongue is ready when the skin comes off easily. But even after 4 hours I didn't think it came of easily. I expected something like "the falling of the bone"-stage with lambshanks. But when I finally decided 4 hours were enough and was willing to cut the skin off, I found out that the skin indeed was coming of easily. Haha. You had to use some force, pulling hard, but it came of in a few easy peels.
Next time I will simmer it much shorter.
Or maybe longer, but in my crockpot/slowcooker. We'll see.
By the way, the tongue was still edible and quite nice for a first attempt ever of preparing ox euh veal tongue. Just not as velvety as it could have been.
But I'm happy and call it a success. :-) "
Here's one for veal tongue:
This blogger says:
"(For the whole recipe and process read my blog : kokrobin.wordpress.com/2008/04/30/man-wife-slices/)
Fuchsia Dunlop adjusted her recipe for man-and-wife meat slices to the West, using lean beef, like flank steak. But originally this dish is prepared with slices of boiled ox heart, tongue and stomach. My chinese colleagues in Beijing used to order this and I would recognized the tongue and picked it out of the dish. Maybe not very polite to take the best from a dish, hihi, but hey, I was the foreigner.
Tongue I like, so why using flank steak? Only, I never made tongue before in my life.
And when I found it at the islamic butchers' I had to search the internet to find out what to do with it. Unfortunately, the instructions went from soaking it for 2 days to just rinsing it before boiling it in a broth. I decided to go safe and in the middle.
So I rinsed and then soaked the tongue in cold salted water for 4 hours, changing the water once. Then boiling/blanching it for a minute or two. Throw away the water and then finally put it in the broth I prepared.
I'm still not sure how much of this preperation is needed. The veal tongue looked/smelt/felt okay when I bought it. Hopefully I will know if I can safely skip these steps before the next time I will try this dish.
The next hurdle was deciding how long it should simmer.
The silly thing was that I had asked my butcher for an ox tongue and during the whole cooking process never realized it was just too small to be from an ox. But I only realized that after 4 hours of simmering!!! Haha. Which is way too long for an exquisite veal tongue.
I did check the skin regularly though. Recipes say the tongue is ready when the skin comes off easily. But even after 4 hours I didn't think it came of easily. I expected something like "the falling of the bone"-stage with lambshanks. But when I finally decided 4 hours were enough and was willing to cut the skin off, I found out that the skin indeed was coming of easily. Haha. You had to use some force, pulling hard, but it came of in a few easy peels.
Next time I will simmer it much shorter.
Or maybe longer, but in my crockpot/slowcooker. We'll see.
By the way, the tongue was still edible and quite nice for a first attempt ever of preparing ox euh veal tongue. Just not as velvety as it could have been.
But I'm happy and call it a success. :-) "
Tuesday, April 6, 2010
Be Aware of the Still Small Voice within you.
And, as it's National Poetry Month, here's an image to take to heart.
Photo note:
"Poetry from Chin's Asia Fresh, Oakland at Locust."
Spring Mizuna Salad with Chevre and Sunflower Seeds
Mmmm!
Photo note:
"Mizuna, olive oil, lemon juice, chevre, pepitas, sea salt and pepper. The key to great food is starting with perfect ingredients and pursuing simple preparations. The Minimalist would approve."
Ye Cold Spring Tavern
I've been looking for images that come up when I type in Spring Food. This is one, and it looks great! I could imagine visiting here, and maybe some day I will.
Photo note:
"Stopped by this place on our way to Cambria. What an amazing little find this restaurant was. It's tucked away in the hills of Santa Barbara and has some great food and a old time ambience.
Cold Spring Tavern
The Cold Spring Tavern began as a stagecoach stop in 1886. The physical appearance of the Tavern has been protected by a series of owners and most recently by Adelaide Ovington and her daughter Audrey. They purchased the Tavern in 1941. It has been operating as a restaurant/tavern continuously since that date. Many famous people have been to the Tavern over the years. One movie and several television programs were filmed here. When asked why the fact that many Hollywood stars visited the Tavern was never publicized, Audrey's answer was, "... Honey, .. That's why they come."
www.coldspringtavern.com/index.html
Food Photography : Vietnam Spring Rolls
Gorgeous~
Photo note and credits:
Commisioned work.
Camera : Nikon F-70D
Lens : Nikkor 105mm f/2.8 Micro AF
Film : Fujifilm PRO 400H
Tripod : Velbon
Light source : Sunlight
vegetarian food-spring rolls
Okay, so *now* I'm getting hungry.
Photo note:
"Lunch during Nine Emperor God festival along Madras Lane in Penang, Malaysia. Uploaded by penangfoodgalore.blogspot.com."
Gỏi Cuốn - Spring Roll
And as I'm on a Spring theme, how about fresh Spring Rolls?
Photo note:
"A summer roll or spring roll (Vietnamese: gỏi cuốn; literally "mix salad rolled") is a Vietnamese food consisting of pork, shrimp, herbs, bún (rice vermicelli), and other ingredients wrapped in rice paper. Vietnamese Spring/Summer rolls are served cold, and are not fried.
On the menus of some Vietnamese restaurants, gỏi cuốn is translated into English as "spring roll." However, gỏi cuốn literally translates as "mixed salad roll" as noted above. Both the names Spring and Summer are not literal translations of the Vietnamese counterparts. These salad rolls are easily distinguished from other ones, by the fact that they are not fried and that the ingredients used are different. Summer Roll or Spring Roll are variants of different cultures.
Credits to wikipedia.org"
Celebrate Spring with Underground Food Collective!
Okay, this took place last year, but I just wanted to post this poster as I love the design, and the idea.
Photo note:
"Underground Food Collective is back in New York City with a series of three multi-course dinners celebrating Spring Bounty and Foraged Foods, May 15, 17 and 18, 2009.
After sold-out, highly praised Pre-Industrial Pig Dinners in January, Wisconsins celebrated Underground Food Collective is returning to Brooklyn. This time were joining up with local friends to present meals celebrating SPRING with local lamb, foraged roots and shoots (from Wild Organics), early harvests (from Added Value), and New York brewed beer. Friends from Marlow and Daughters, Sweet Deliverance join us for dinners on rooftops, in scratch kitchens, and at urban farms.
Dinners include a multi-course Spring Feast and tasty local beer. We advise that you also bring a bottle of wine or other spirits to share with your companions. Tickets sold out fast in January, so dont miss out on this exciting celebration. Please make sure to include your email address in your order, as we will email you with the location of the dinner once you purchase your ticket. All dinners are in Brooklyn.
www.brownpapertickets.com/event/63738
May 15 - Rooftop Dinner, $65
May 17 - Urban Farm Dinner, $80 (This dinner is a benefit for Added Value)
May 18 - Scratch Kitchen Dinner, $65
Dinner Partners:
Added Value: www.added-value.org
Sweet Deliverance: www.sweetdeliverancenyc.com
Marlow and Daughters: www.marlowanddaughters.com
Wild Organic: www.wildorganicfood.com
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