I especially love these cupcakes~
Friday, April 30, 2010
"Velvety Vanilla Cupcakes with Wild Hibiscus Mascarpone centres, topped with Tahitian Vanilla Buttercream and covered with White Chocolate fondant.
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..., originally uploaded by iammrwong.
Having a loved one with cancer, I'm searching for images~
Monday, April 19, 2010
Brenda Hillman, “Food” from Bright Existence
Doug DorphTo 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.
Note the last item in the list:
The larger version ($25) included the following:
duck liver mousse
smoked venison cherry
genoa with scapes
beef tongue with hazelnut
Served with grainy mustard, pickles and Thuet's artisan breads."
Okay, I lied. Here's another way to eat beef tongue, and it looks quite tasty.
"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, originally uploaded by scratchandsniff.
And, one more . . .
Beef tongue, cherry miso, fried quinoa, palm seeds, originally uploaded by Kent Wang.
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."
I'm one step closer to conversion. If beef tongue looks like this, I'm in.
"Took the beef tongue, mixed it with the veggies, added some pasta, reduced some stock, added cream and fried potatoes"
"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!
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
(For the whole recipe and process read my blog : kokrobin.wordpress.com/2008/04/30/man-wife-slices/)
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
Spring Mizuna Salad with Chevre and Sunflower Seeds, originally uploaded by rhuba98.
"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."
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.
"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."
Photo note and credits:
Camera : Nikon F-70D
Lens : Nikkor 105mm f/2.8 Micro AF
Film : Fujifilm PRO 400H
Tripod : Velbon
Light source : Sunlight
And as I'm on a Spring theme, how about fresh Spring Rolls?
"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!, originally uploaded by jonny.hunter.
Okay, this took place last year, but I just wanted to post this poster as I love the design, and the idea.
"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.
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
Added Value: www.added-value.org
Sweet Deliverance: www.sweetdeliverancenyc.com
Marlow and Daughters: www.marlowanddaughters.com
Wild Organic: www.wildorganicfood.com