02 Jan 2012 No Comments

The Most Expensive Coffee in the World, Pt. 2.

Sometimes it takes a time delay and a gap of 12511 miles to appreciate something like Kopi Luwak. Being in Bali, drinking it regularly (we were traveling with a coffee aficionado if I’d ever seen one), it was hard to think of it a magical elixir. I never had to pay for it myself, never had it in possession outside of the cafes where we drank it. But after I was presented with three tiny pouches of coffee beans, each enough to serve two, I started getting jittery–and I wasn’t even caffeinated yet! Like something buying an illicit substance for the first time, I just didn’t know what to do with it. Those three miniscule bags–that was at least 50 bucks right there! I was told to keep them in the fridge until I got back to the states, so I did. My packing checklist went something like: clothes, books, shoes… Luwak. But what was I going to do with this precious coffee? First of all, who would be worthy to share it with? I really don’t mean to sound pretentious, but who would love coffee so much that they would be willing to drink it in the form of animal droppings? Second, how would I prepare it? My espresso machine and I are in the midst of an ongoing battle–it just refuses to corporate! (Barista tangent: it takes 8-10 seconds for the espresso flow to start, but once the shots start pulling, the glasses are full in 20 seconds. The crema is way too thin, so it has no body at all. The grinder is on the finest setting. In the end, I gave one pouch to my friends (aka former bosses) at Z&H. They put it in their safe, and are no doubt in the same boat as me, unsure when to drink it. The second pouch I knew I would drink with my friend Robert, a coffee lover and one of the most open-minded camcorder stabilizer people I know. However, while I’m mainly an espresso drinker, Robert loves slow drip varietal coffee, the kind you brew in a Chemex or Clover. I generally prefer my caffeine in ultra-concentrated hard money lenders sc form and find a lot of slow drip coffee super acidic. I avoid any coffee that the word “citrus” in its flavor profile. But after struggling with the espresso machine and taking into consideration all the things that could go wrong if we used it, we decided to make our Luwak in Robert’s tankless water heater Chemex. Okay, I’m opening the pouch.” There was a definitely an unspoken “Here goes” as I poured the beans into the grinder and the smell of coffee filled the air, strong enough to make my nose hairs stand on end. The problem was that we had to use makeshift filters. After gently pouring boiling water over the coffee grounds, it started dripping, more red than brown. That was when the grounds fell straight through the home microdermabrasion filter. Robert and I looked at each other. The next question was where to drink the Luwak. How about on a stark white table overlooking Lake Michigan? As for what to drink it in, it seemed fitting to use the cups we bought at Kopi Bali. After we had each been served a small cup, we toasted silently. I took a sip. My initial feeling was one of disappointment. “Oh, god, it’s too watery!” I exclaimed. Robert didn’t say anything. I saw him drink. His eyes widened. So I did, letting the coffee linger on my tongue before I swallowed. I realized that I was too accustomed to drinking best metal detectors espresso, to being so impatient that I needed all the flavors to hit me at once. As I sipped the Luwak, I noticed that it had a numbing effect on my tongue, similar to after you eat Sichuan peppercorns. When I swallowed, the coffee left behind a slight tartness in my throat, but it was mellow, not acidic “This is… no ordinary coffee,” Robert said slowly. “Has there been research done into whether or not this has other side effects?” I didn’t know, but as I poured myself another cup, I knew we were both feeling something. There was no caffeine buzz, only a slow, illuminating sensation that the room was becoming clearer and its shapes more defined. I felt relaxed but also energetic, and in the mood to do something creative (like turn the experience into a post, for instance). There was only a little bit left now. “Do you want to finish it?” I asked Robert. He shook his head, still looking around the room in awe. “You finish it. I can’t.” Was it the coffee itself, or just the atmosphere that was making us feel so drugged? The combination of the sun over the lake, the tranquility of the living room, and the Balinese coffee cups… All I knew was, Robert was right: Luwak could never be drunk every day. It’s not a beverage– it’s an experience.

by admin in Uncategorized

24 Nov 2011 No Comments

A Birthday Party, Part 1: Yellow Curry

You don’t require an excuse to throw a dinner party, however some sort of unique occasion makes for a fun premise. In cases like this, it was my friend Carlen’s birthday, and because she hadn’t been in a position to make any of my past dinners, I much more than willingly provided to cook for her and invite whoever she wanted. On the menu: Yellow Tofu Curry with Kabocha squash, brussel sprouts, red peppers, and zucchini, jasmine rice, and for dessert, Chai Latte pudding with almonds. When we went out for dinner (a uncommon occasion- Middletown is hardly a dining mecca), we each ordered curry: for me, green tofu curry “as spicy as possible”, for her, Massaman beef curry. Traditionally, Massaman curry contains peanuts and meat, but my curry was similar in that I used a relatively mild, yellow tankless water heaters Indian curry powder, lending the sauce a subtle, cardamom flavor. If everything had been all sunshine and rainbows I’d have toasted and ground my own spices with a mortar and pestle, but well… this was dorm space cooking. Stingy as I’ve been so far, as winter approaches I’ve been expected to invest slightly more. The farm is barren and there’s only so a lot food you can steal out with the dining hall when you’re cooking for seven. Nonetheless, what I spent was negligible. From the salad bar: red peppers and zucchini. From the farm: fresh herbs turned dry (an assortment of sage, mint and thyme). From the farmer’s market: baby brussels sprouts (the smallest had been grape-sized!) From numerous other sources: ginger, kabocha squash, coconut milk, tofu, condiments. I do not wish to toot my own horn, but this curry was far more towards the blander, greasier curry at the Thai restaurant. Searing the tofu makes it slightly crunchy but nonetheless soft on the inside. the sweet squash pairs nicely with coconut, and also the miniature brussels sprouts, like bite-sized leafy lightbulbs, add an American twist towards the dish. As usually, you are able to use whatever vegetables you like, and metal detector you can always swap the tofu for shrimp or chicken. Enjoy! Ingredients (to serve 7): 2 TBS peanut oil, plus additional oil for searing the tofu; 2 packages of extra-firm tofu, cubed; 1 2-inch knob of ginger, peeled and sliced into matchsticks; 1 onion, peeled and sliced; 1 lb brussels sprouts, outer leaves and stems discarded; 1 smallish Kabocha squash, cubed and steamed, optional (I steamed the pieces in my rice cooker in the morning to cut the cooking time short). You can eat the peel; 1 cup of sliced red bell pepper; 1 cup of diced zucchini; 2 cans of coconut milk (not lite, please) Curry powder or microdermabrasion machines paste; Oyster sauce or fish sauce (I used Chinese oyster sauce, but Thai or Vietnamese fish sauce is probably more appropriate) A handful of herbs, such as basil or mint (I used sage, mint and thyme. Who said this was traditional?) Salt and pepper chili paste The juice of one lime. Optional but suggested: Sear the tofu. Heat peanut oil in a wide skillet until smoking, adding the tofu in an even layer and cook on high, flipping with chopsticks to ensure that the tofu is golden on all sides. Take the tofu out with the pan and place it on a plate. Blot it with a paper towel if it appears too oily. Adding a bit bit more oil to the pan, heat again and add the onion and ginger, plus salt and pepper. Turn down the heat and saute until translucent, then add the brussel sprouts and red peppers (and squash if you haven’t steamed it). Add the coconut milk, spices and herbs, then bring to a boil. Turn the heat down and cook down the sauce. Add oyster sauce and some chili paste in the event you hard money lenders like it hot. Adjust seasonings to taste, then add tofu and zucchini and simmer till everything is cooked via. Serve with rice (I used jasmine rather than my usual brown), lime and additional chili paste on the side. In the subsequent post, I’ll reveal the very innovative (aka desperate) technique I used in the dessert component of this dinner party: an experimental chai latte pudding. Stay tuned.

by admin in Uncategorized

25 Feb 2011 No Comments

Flat Omelette With Scallions

Scallions is a member of the onion family. Scallions have a white base that is an immature bulb and tall, stalk-like green leaves; each parts are used in cooking. Scallions’ dark-green ends have a delicate sharpness reminiscent of chives and a light, crisp texture, but they wilt and discolor when cooked too long, so are frequently added to a dish just before serving. The white parts have an oniony punch, and because their texture is much more substantial, they endure longer cooking times. But first, you have to know how to make an omelette. Beginning using the rolled or hard money lenders folded omelette, this version of the omelette is so simple to make and may be prepared in a matter of minutes – very handy if you are in a rush. They can be made plain, with just eggs or having a filling of your choice and may be served for breakfast or accompanied by a side salad or chips or jacket potato, for a substantial lunch or perhaps a light evening meal. If you are making omelettes for a number of people, you need to always make one omelette per person, because it is simpler and quicker to prepare two little omelettes instead of bigger video camera stabilizer one in a bigger pan. Aim to use a pan that’s 6 inches in diameter to cook the omelette in. A bigger pan will make the omelette spread out too much, stick towards the pan and become thin and dry, whereas a pan that is too little will cause the omelette to become too thick, microdermabrasion machines making it challenging to fold. Some people like to cook their omelette in a little melted butter, nevertheless, for others, this might make the omelette too wealthy in taste, in which case the butter may be substituted for vegetable oil. It is important to make use of a non-stick pan, so that the omelette doesn’t stick to the bottom or the sides. The pan should be truly clean, as this could also make the egg stick. I made this omelet for weekend breakfast. It tasted excellent with toast. Whenever I make omelets, I usedd to do add some veggies like grated cabbage, carrots, green beans and sometimes spinach. This time I used just a bunch of scallions. I have sautéed the scallions before whisking within the eggs. If required, metal detector they can be chopped and added with sauteing. INGREDIENTS: Eggs-3 or 3 cups of Egg Beaters. Scallions (green onion), 1 bunch. Green chili (optional). Salt, as per taste. Pepper as per taste. Grated low-fat cheddar cheese, ½ cup. Chop the scallions into small pieces with both the green and fleshy parts and cut the chilies into thin slices. Heat a pan with some oil. When the oil is hot sufficient add the chopped scallions together with the chili and sauté them for five minutes until everything is soft. Transfer the contents into a bowl and break tankless water heaters three eggs into the mixture. Add salt and pepper based on taste and whisk every thing together. Heat a flat-bottomed pan and when the pan is hot, pour the contents into the pan and spread them nicely. Some oil can be added around the corners. Add the grated cheese on leading with the omelet and flip the omelet when one side is cooked. Remove the omelet from the pan when the other side is also cooked and serve hot with any whole grain toast.

by admin in Cooking

23 Feb 2011 No Comments

Tasting Coffee With A Wine Drinker’s Palette: Intelligentsia Cruz del Sur

Many people call themselves coffee lovers, afficionados, coffeeholics, experts and such, but in truth, many or us are just run-of-the-mill caffeine dependent zombies hardly able to pick up the nuances of flavor of our professed favorite beverage. For true coffee connoisseurs, Peru’s Intelligentsia Cruz del Sur’s crop must have really delivered on its description of “balanced with a gentle acidity, easy-going notes of nougat, toasted dates provide depth. The finish is honeyed and chocolatey.” They sold out the entire lot from the first year’s crop quite soon after its introduction. As it is with wine snobs, so it could potentially be with coffee snobs—snootiness tend to follow a certain pattern, especially if one has the dough for it. Sensitive taste buds pick up the most delicate of flavors and essences. Sipping on Intelligentsia’s Cruz del Sur, an all around, well-received and agreed upon excellent coffee. Discussions within various coffee expert camps over this description have arisen, though. Some agree that the description is accurate and quite well worded while others find that it did not quite capture the essence of the beverage. There are those who have taken issue at the so claimed “notes of nougat” or rather, its absence. The coffee itself is a wee bit acidic but it finishes with a rounder, sweeter aftertaste. Perhaps, that’s where Intelligentsia bases part of the Cruz del Sur’s description, that it “tastes like a big, chewy brownie.” True-blue coffee drinkers have many eccentricities and quirks when it comes to getting their brew just right. But how does one convey the taste of coffee in just one word? Most turn to generalities in the hopes of at least capturing the greatest camera stabilizers factor, flavor, or character they fancy most in their drink be it strength, sweetness, a certain aroma, or some exotic or spicy hint. Strength in the flavor of the coffee would definitely appeal to real coffee drinkers, especially long-time ones. The last thing you’d offer a coffee connoisseur is an insipid, tasteless cup of brown tankless water heater water. You could, but do so at your own risk. A dark tone and a slightly bitter aftertaste usually mark a strong cup of coffee. It is the best choice for starting the day with a piece of toast or biscotti or as a picker-upper for later in the afternoon for its strong kick.  Sweetness is a good hook for would-be coffee hard money lenders sc converts. Although many shake their heads at the too-fancy concoctions out in the coffee shops these days that are too much about the add-ons instead about the taste and flavor of the coffee itself, a few do learn to enjoy metal detector coffee for its own sake. A true, sweet coffee is about a full-bodied flavor; one that is free of the somewhat severe bitterness stronger coffee sometimes brings. It is easier on the palette, making it a delightful finish to a heavy meal; it can even take the place of frozen yogurt machine dessert. Creaminess is a component brought on by the addition of milk. By mixing milk into coffee, a richer, creamier, yet milder taste is created. The addition of cream or milk into coffee brings in a new silkiness into its texture and a different “mouth feel.” This type of coffee is the perfect match for sweet biscuits and pastries, and is an especially good alternative for people who take afternoon tea. Certified organically grown by the Producer Association of La Palma. Cruz del Sur is part of the Black Cat Espresso program, this sample was roasted at Intelligentsia’s Los Angeles facility. With operations in the Chicago and Los Angeles areas, Intelligentsia is a notable specialty roaster and a trailblazer in sourcing and roasting small, exceptional lots of coffee like this one.

by admin in Coffee

21 Feb 2011 No Comments

How To Conquer Tofu

I have a friend asking tips on how to cook tofu. What a loaded question. In my opinion, asking how to “cook with tofu” is similar with “what do I do with eggs?” And that is no exaggeration- just as eggs may be firm (hard-boiled or preserved), custardy (steamed or poached), or softly scrambled (stir-fried), tofu can take on all these texures- much more so, because it absorb the taste of whatever sauce it is added to. First we have to know what tofu is. Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine like Japanese, Chinese, Korean,Vietnamese, Indonesian and others. There hard money lenders are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It’s frequently seasoned or marinated to suit the dish. Tofu is believed to have originated in ancient China, however its precise origins are debated. Chinese legend ascribes its invention to prince Liu An. Tofu and its production method were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia also. This spread likely coincided using the spread of Buddhism because it is an essential supply of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of generating tofu in Bencao Gangmu. Tofu has a low calorie microdermabrasion machines count, fairly large amounts of protein, and little fat. It is high in iron and, depending on the coagulant utilized in manufacturing, might also be high in calcium and/or magnesium. There are two kinds of tofu: hard and soft. Your standard grocery shop will carry firm tofu. Firm and extra-firm are better for dishes intending to stand in for meat, or at least have a much more substantial consistency. This really is the type of tofu you will want to drain and press in between two plates with a heavy object on top for at least half an hour. It also benefits from marinating for an hour and then broiling or grilling. My preferred recipes for additional firm tofu come from certainly one of my favorite cookbooks: The Flexitarian Kitchen, which has meals like lemon thyme grilled tofu and crispy tofu pressed with garlic and mint. Just don’t offer these at an Asian meal- it’ll confuse everyone. Now, going a notch softer, we have medium firm tofu, which is the most versatile. I like to make use of it for stir-fries and one pot meals, exactly where the tofu contrasts nicely using the texture with the vegetables and makes everything heartier. My preferred usage would most likely be in a curry, like Gingerbread Curry or Yellow Curry, where it soaks up the creamy coconut metal detector milk. Most Thai restaurants will fry their tofu in advance; I like the crunchiness, but not the oil, so I lightly sear my tofu in peanut oil, turning with chopsticks so all the sides cook evenly. When the tofu is browned, put it aside and start the curry. Add it at the very end. Soft tofu isn’t the same as silken, so don’t be fooled. The two are interchangeable, however the mouthfeel is entirely various. Each soft and silken can be cubed (after draining, very essential) gently with a sharp knife so that they don’t crumble. Whatever you add soft tofu to, you have to slide it into the sauce gently, so make sure everything else is heated through first. You’re not truly going to become able to stir-fry unless you would like it to disintegrate. Feasible utilizes for soft tofu are miso soup and stir-fries like bok choy and shiitake mushrooms with glass noodles. Silken tofu is fantastic for a cold appetizer, with soy sauce and bonito flakes. For a traditional Chinese “salad,” try Tofu with Thousand Year Old Egg. AnotherOne more comfort food of mine is any type of Korean tofu stew with kimchi, soy bean paste, and optional egg and seafood. If I had any Korean ingredients on hand, that would definitely be on this tankless water heaters week’s agenda. The softest of the softest is Chinese tofu “brains,” or dou fu nao, which you can only really get on on the street or in a restaurant. The owner scoops the finest, lightest, creamiest curds out of a huge vat of fresh tofu. It is not cubed- just eaten in a tasty soy sauce-based gravy with chili oil and pickled vegetables on the side. In Shanghai, where the cuisine is likely towards the blander and sweeter, it’s served simply with dried shrimp and scallions. Too often, tofu is believed of as a meat alternative- however it is so much more than that. In China, most tofu dishes aren’t even vegetarian (ma po dou fu usually has pork, and silken tofu is heavenly with whole fish). Tofu is valued for its light texture: we call it nen in Chinese, but there is no English equivalent for that.

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17 Feb 2011 No Comments

Curried Cauliflower and Chickpeas

I can’t recall the last time I went so long without blogging. But I’m sure you understand that the life of a college student is hardly an idle one, and this week was on the stress filled side. I did, however, get the time to de-stress a little monday night and cook with my friend Ari in a real kitchen. The two of us are sharing Fruit and Veggie co-op, exactly where we get a weekly shipment of create. We managed to pull together an amazing vegetarian, quasi-ethnic meal that Ari called “the United Nations of meals” using all of our produce. The eggplant was completely Ari’s performing, and it was so wonderful that it merits its own post. For now, let’s focus on the cauliflower. First of all, cauliflower happens to be one of the most unappreciated vegetables. Unfairly criticized as albino broccoli, unfortunate childhood memories of mushy, overcooked cauliflower diminishes its potential. Roast it with lots of olive tankless water heaters oil and you’ve a filling side, crispy on the outside and creamy on the inside, almost reminiscent of french fries. But where cauliflower shines probably the most, in my opinion, is in curry. I had a vision of a wholesome vegan dish with excessive amounts of turmeric and cumin, tempered with the sweetness of cinnamon and kicked up with cayenne and chili paste on the side. Because my spice blend was Indian, I opted for chickpeas rather than tofu. I wanted some thing to give it richness: hence, coconut milk. But too frequently, soupy coconut curries leave us too full, and Ari and I weren’t having any rice to absorb the sauce. Luckily, I occurred to have the cutest miniature cans of coconut milk. Just 1 of these babies was sufficient to bind the cauliflower and chickpeas, but not so much that the coconut flavor was overwhelming. The coconut is there, to be sure, but by no means metal detector upstages the spices and herbs. A handful of cilantro and mint liven up the dish. Add a squeeze of lemon and feast. Gone is cauliflower’s pale facade: it’s spiced up, golden and glamorous. Hardly albino broccoli. Here’s the ingredients: 2 large onions, diced; 6 cloves of garlic, chopped; 2 TBSP olive oil/ other oil: I’m sure ghee would be delicious); 1 head of cauliflower, broken into florets; 1 TBSP turmeric; 2 tsp powdered ginger (If you have fresh ginger, that’s even better– add at least a 1-inch pice of it, sliced); At least 1 tsp cumin; 1/2 tsp cayenne; 1/2 tsp paprika; 1 tsp Cinnamon; Salt and pepper; 1-2 TBSP curry spice blend such as garam masala; Water as needed; 1/2 large can of coconut milk, or one small can; 2 cups cooked chickpeas; 1/2 cup chopped cilantro; 1/4 cup chopped mint; Juice of one lemon. Parboil microdermabrasion machines the cauliflower. Do this by having a big pot of water to a boil, dropping the cauliflower in, returning to a boil, and waiting until the cauliflower are the vegetable same as al dente. Don’t overcook. Immediately drain and rinse with cold water. While the cauliflower is boiling, heat oil on medium high heat. When it sizzles, add the onions. Let onions saute until translucent, then add the garlic. Saute a minute or two much more and add seasonings. Proceed to cook the onions on low until they’re extremely soft. Add the hard money lenders cauliflower, coating it with the spice mixture and adding more of whatever you need to taste. Subsequent, add the coconut milk and bring back to a boil. Let it all cook through. Finally, add the chickpeas at the last minute so you do not overcook them. Heat everything, turn the heat back down and add the cilantro, mint, and lemon juice. Add salt, pepper and seasonings to taste (you’re probably going to want a lot more than you initially added). Serve with extra lemon and chili paste on the side.

by admin in Uncategorized

14 Feb 2011 No Comments

Chemex Creations

I really feel like I should be paying Alex for something I’ve learned about coffee this year- It is like I’m enrolled in ome of those $100 dollar barista courses, except I do not have to spend anything (not to mention, I get to chill with some pretty awesome individuals within the process). Neo, Alex and I organised in Espwesso (our student-run cafe, which I truly don’t know why I haven’t written a post on yet) to brew the peaberry beans I bought at O Cafe. Little did I know that Alex, who had spent the weekend in New York, had brought a lot of what he referred to as “new toys,” including a Chemex. The Chemex coffee maker has hardly changed since first introduced by Peter Schlumbohm in 1941. It still has that familiar tankless water heaters hourglass figure, that bentwood collar tied in place having a rawhide strap threaded via a wood bead. The Chemex you can purchase today is basically the same object which was added to the collection of the Museum of Modern Art nearly 70 years ago. It may get by on looks alone. The Chemex feels classic along with a little unfamiliar, as if it’s from a slightly much more rational and groovier future not so far away. The appeal is easy. It’s for purists. You’re in manage: the water temperature, the flow, the pacing are as much as you. It indicates the extraction is up to you. It is as straightforward as a drip cone (except for the filters; much more on that beneath), only it is much more sophisticated and feels much metal detector better within the hand. As soon as you spend the six minutes it takes to discover how to use a Chemex, you’ll run circles around that plug-in machine you’ve cluttering up your counter. Additionally, it has the clean hourglass shape of the original; the classic and glass handle both have a slight roundness to the bottom. And when the handblown is more expensive, expense is relative. The six-cup coffee maker, which serves one or two coffee drinkers (according to Chemex’s math, one cup equals five ounces, so the six-cup has a 30-ounce capacity), costs around $78. The glass in the classic and glass handle is produced in Taiwan. (The glass handle is favored by coffee bars – there’s no wood or leather, so it can go in the dishwasher.) Both cost the same, around $36 for the six-cup. Both of them are easy to find. The Chemex was really my first introduction to pourover coffee, and to be honest, I was never a huge fan. To be fair, this was when I drank almost exclusively espresso and couldn’t enjoy coffee as a tea-like beverage with occasional fruity notes. I also couldn’t appreciate coffee that wasn’t scorching hot, and Chemex coffee takes a while. My “home base” cafe, Istria, lately produced the transition from microdermabrasion machines Chemex to Hario V60. When I asked Alex about this, he stated that Chemex is better for house brewing, because it makes sufficient to serve about two individuals. I do, nevertheless, like the Chemex’s “rustic” look. To me, it appears like the sort of thing you would carry about within the desert while riding camel-back. We used two coffees: the peaberry from O Cafe along with a Joe Sumatra. Alex tweaked the grind a couple occasions for every coffee: I had no idea how he knew what to change; I was pleased enough when I agreed that the very first cup was overextracted. I do not question, I just listen and watch the masters at work. When it comes to tasting, I’m also just studying about flavor profiling. It is so difficult to articulate the underlying flavors within a cup of coffee even when you know they’re there. However when recognizing the presence of “red pepper notes” or even “fig,” you would like to slap your forehead and wonder why you hadn’t thought of that. This is all relative, of course- I do believe that a lot with the time coffee labels are pretentious games of word association. “Sweet” becomes “caramel,” and the hard money lenders subsequent thing you realize, your coffee tastes like “a warm slice of apple pie on an autumn day, the crisp leaves coming in the wind.” Overstatement, I know. The sumatra was excellent, do not get me wrong, but the red pepper flavor Alex pointed out did catch me a little off-guard. I’m realizing that you by no means know what to anticipate from Indonesian coffees: each and every single cup I’ve had is various. The sumatra was great, do not get me wrong, but the red pepper flavor Alex pointed out did catch me a little off-guard. I’m realizing that you never know what to expect from Indonesian coffees: each and every single cup I’ve had is various. A trip to New York may be happening this weekend… who knows what coffee adventures lie in store?

by admin in Uncategorized

14 Feb 2011 No Comments

How to Stir-fry Any Vegetable

How to stir-fry any vegetable is simple. Stir fry vegetables are cut into bite-size pieces and then cooked very quickly at high heat. They turn out to be deliciously coated with the oil in which they are cooked. You can stir fry them to the degree of crispness or softness which you select. Stir frying makes vegetables to retain extra nutrition (and taste) that may be lost with techniques that use long cooking times. I’ve come to prefer the taste and simplicity of stir-fried vegetables without meat, thickening, sauces, or seasonings. This is definitely the easiest way to appreciate a lot of vegetables, with a minimum of fuss. A wok is really a kind of cooking pot. It traditionally has a little cooking area in the bottom and tall sloping sides. Little pieces of food are cooked in hard money lenders oil at a high temperature. There is no substitute for an electric wok, even though I’ve also used a stovetop wok. It is also feasible to stir fry in a big frying pan. You’ll need sizzling high temperatures (a minimum of 375 degrees F.) to stir fry. An electric wok enables you to set and preserve this temperature. An electric frying pan may be the very best option to a wok. An electric wok is not costly; it provides you the appropriate tool for how you can make stir fry using the greatest outcomes. The oil used should be appropriate for high heat, as the heat utilized is too high for butter and for many sorts of vegetable oil. The oil may also flavor the vegetables. The oil must be labeled for “high heat” above 375 °F. I use natural high oleic safflower oil (expeller pressed and refined), microdermabrasion machines which is labeled for use as much as 450 °F. High oleic safflower oil is from a safflower hybrid and is different from regular safflower oil. I also use refined avocado oil. Sadly, no refined oil is truly that healthy. The traditonal oil used to stir fry is unprocessed sesame oil. The key to stir-frying is preparing all of the ingredients in advance, from the seasoning to chopped vegetables. Stir-fry is a quick method requiring the cook to concentrate. Once food hits the wok, it is too late to slice or mix. Trained chefs begin by “steeling” or straightening a sharp, 8-inch chef knife. A bent knife hinders steadicam chopping more often than a dull blade. Properly diced and sliced foods are a should. Always cut from the grain of a meat or vegetable to produce tender, not stringy slices. Chop vegetables and meats in uniform sizes to make sure they cook evenly. For onions, cut off the roots and peel off the outer layer. Cut in half and put flat side down to dice. Cut yellow squash and zucchini in thin, horizontal pieces, removing the middle. The membrane metal detector and seeds of most vegetables are bitter and turn mushy in stir-fry. Green suggests freezing the discarded vegetables for an additional day’s vegetable stock. Cut bok choy, celery and carrots on the diagonal. This style of chopping offers the largest possible cooking surface for each slice. Peeling ginger, a staple of Chinese wok dishes, is produced easy by using the inside edge of a teaspoon to gently scrape off the skin. Again, chop the ginger from the spice’s organic grain. Prior to cooking, heat the wok. Steel woks function best because they reach high temperatures and cook equally. Next add oil, preferably peanut oil. This oil reaches the highest temperature prior to smoking. Start tankless water heaters by adding meat towards the wok, stirring and cooking for 2 to 3 minutes. Eliminate with a slotted spoon or tongs and drain. When added towards the vegetables, moisture causes the meat to steam rather than fry. Add onions first, then garlic and ginger. The onions will stop the two spices from hitting the wok and burning. Next add vegetables by density, from carrots to bok choy. Add sauce and stir. Bring to boil and remove to serving plate.

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11 Feb 2011 No Comments

Unplugged 5 Undocumented Meals

Unplugging after this post. This blog is going to be for 24 hours. Unplugging is part of Shabbath Manifesto, meaning to stay away from technology. Technology has been overpowering society and our lives. Unplugging encourages people to put down the cell phone, sign out of e-mail and loosen up, as part of National Day of Unplugging. I have decided to unplug from this global world for 24 hours. I am breaking my obsession with the attraction of immediacy in favor of the reward of closeness. I choose to seriously be there with those close to me; to take a stroll and to take pleasure from reading good books, and also to share sacred food with good friends. I think that Shabbat is the logical and needed solution to our globalization lifestyle nowadays. The observance of Shabbat allows us to localize our concentrate for one day each week hard money lenders upon our home, our family and our community. Think about the influence Shabbat might have upon yourself and your family if everyone stopped each week to get in touch with each other; not around the globe, but through the dinner table. Imagine if your children focused with wonderful intensity once a week as they played a game, and not on their computer, but on your own living room floor. Imagine if for one day each week we managed to make it our concern to check-in with our family and the friends and neighbors who create great spiritual communities. However, you don’t microdermabrasion machines need to be Jewish or religious to participate. Therefore, to observe the National Day of Unplugging, I will be sharing some dishes that I never posted on this blog since I never had the chance to take photos of them. Strawberry milkshake in Costa Rica. When we were on tour, we had to stop at a local restaurant where they serve the freshest strawberry milkshake. It tasted like real strawberry, not very sweet, yet not too milky as well. I really like good strawberry milkshake,yet Ihardly ever drink them. Fast food milkshakes are fake-flavored, colored pink, even worse than bad. So the one I had in Costa Rica was the best, so far. Vegetarian tagine. When my metal detector friend and I traveled to Montmarte, we were lost and hungry. So we noticed a litte Moroccan restaurant. I had mint tea – too sweet but cold. Then tagine was served in traditional Moroccan clay pots. Tangine is actually a Moroccan-style stew preparation. It is made up of a variety of vegetables, which includes cauliflower and chickpeas, making for a tasty, stuffing vegetarian meal. You can eat this dish using a fork, but it’s often scooped up with crusty Moroccan bread like semolina bread. Local stir-fried noodles. I am not too much into noodles, but when we went to Shanxi province, we stopped by a small house and were offered by an elderly man some stir-fried noodles. I was hungry, of course, so I finished it. Butternut Squash and Apple soup with Pheasant. Ordered this soup at Blackbird Restaurant in Chicago. Squash and apple puree, with no unwanted tankless water heaters add-on of cream, was fairly sweet and tasty, but strongly studded with croutons and shreds of natural pheasant. The Butternut Squash Soup really knock off my feet. Salmon sashimi. I went to Ajihei in Princeton and I must say that the restaurant is one of those places that is usually never open and situated beneath street level. The food was wonderful. Spider and salmon skin rolls tasted to good. It was at Ajihei that I experienced the perfect salmon sashimi I have ever tasted in my life.It turned out so marbled with fat that are nearly stripey, so rich and creamy that I want to order it again.

by admin in Uncategorized

09 Feb 2011 No Comments

All Hail the Rice Cooker: Brown Rice Congee with Poached Egg

Some Asians take umbrage when westerners can’t tell them apart, it’s true. I’m Asian and as I’m writing this, it makes me chuckle a bit. I can’t tell Caucasians apart either, so it really is not that big a deal. My beloved brother-in-law is still ever so slightly irked that when we go around Asia, most kids in the countryside think he is American because he is white. What can you do? That’s what they know. Blame it on the movies. Poor Welsh bastard. Ha ha!  It’s not their fault that they can’t tell the differences in our skin tones. Maybe that’s better. Maybe we should all just be one color anyway. Perhaps to westerners our small, dark, Asian eyes all look the same. Oh well. I won’t object to that. Even though I’m fully aware of the differences, I actually welcome the Asian commonality. One thing is for sure, one common thread connects all Asians, a grain that maybe reflects our often, small slits for eyes: rice. Everywhere you go in the region, you will find rice. It is the food of Asia. In every country rice is served in some form or other, mostly as an accompaniment to a main dish. People eat it for breakfast, lunch, and dinner steamed, stir fried, or as congee or porridge. Sometimes it is prepared as a snack or dessert rolled in leaves or cooked in coconut milk and served with fruit. There is no end to the serving options when it comes to rice. One can only have so much pizza delivered to your home microdermabrasion doorstep before you swear off the stuff and there are days that you just can’t face the outside world. Your only option left is to scrounge in your own home or starve. So, it might not come as no surprise when, stuck at home on a cold and dark rainy day and looking for some comfort food, rice, congee to be precise, is the first thought that came to mind.  Naturally, an Asian like myself anywhere will have a tankless water heater rice cooker—it’s not some mysteriously special cooking equipment, steamed rice is easy enough in any pot, it’s just easier (takes even less brain power if that’s possible) in a rice cooker. Unfortunately, after checking the contents of the pantry, it seemed that rice stores were high (there were two packets of Philippine rice, gifts from friends who came three weeks ago, red rice and brown rice) but there was not much else by way of hard money lenders vegetables or meat or anything else that can be thrown in. There were a few pieces of shiitake mushrooms; some sesame seeds, dark soy sauce at the bottom of the bottle that probably amounted to a spoonful, half a sheet of “fish bacon” or dried fish that was sliced so thinly and dried into sheets (these end up getting fried into extra crisp, salty goodness), Japanese nori, oyster sauce, and an egg. Anyway, this mishmash of metal detector nothing ingredients actually saved the day. With a little bit of this and a dash of that from assorted condiments from unorganized cupboards, a bowl of steaming brown rice shiitake mushroom congee topped with shredded nori, poached egg and crispy fish bacon emerged. A hearty, filling, belly-warming concoction all cooked in one humble electric rice cooker in under 35 minutes (planning and scrounging for ingredients included). This must be what they mean when they talk about steadicam soul food down south. Even with this humble fare, this bowl of congee hit all the spots. Satisfying all the cravings and my hunger all in one go. Much love to the rice cooker, and to whoever invented you.

by admin in Cooking

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