I have a lot of thoughts about 2018, but since this is a food blog, I’ll keep it to food related things only.
Here are my highlights:
1. Eating bugs with the Nordic Food Lab!
2. Curry biscuit sandwich. I’m still trying to figure out the right recipe for home re-creation.
3. Ok, this one isn’t food related but it was definitely a highlight – a workshop with Dr. Jacob Harden.
4. This Bon Appétit salad recipe:
5. Finally making Kenji Lopez Alt’s vegan ramen recipe.
6. Meeting Yvette Van Boven.
7. And Kakawa Chocolate House finally opened their MA location in Salem.
What were your favorite food memories of 2018?
:: Did a koji and miso fermentation workshop with OurCookQuest. I really enjoyed it, and it was fun being around other food nerds.
:: I’ve attended a few of this semesters Science and Cooking lectures, presented by Harvard University’s School of Engineering and Applied Sciences. So far, I’ve seen Margarita Fores, Wylie Dufresne with Ted Russin, and Vicky Lau. I’ve learned that the nipa palm looks like a torture device, and don’t make donuts unless you’re crazy. lol!
:: And most recently, I attended a lunch at Juliet in Somerville, MA. It was a stop on Yvette Van Boven’s Homemade Christmas book tour. The lunch menu was inspired by the book. Both Yvette and her husband, Oof Verschuren, are wonderful people, really friendly and down to earth. I’m so glad I got to meet them both.
I learned at the last Gastropod live event at the Museum of Science that Polar is 1) a Massachusetts company, and 2) releases five limited edition flavors every season.
This led me to go looking for this seasons flavors.
(They also have super limited edition flavors sometimes, ie. the infamous “unicorn kisses” but I’m not that crazy.)
I can smell the mango, but I really only taste berries.
Watermelon margarita I like. Strawberry Sunrise… just tastes like some generic fruit to me?
Strong on the pineapple flavor. I decided in the end that I wasn’t into it.
Raspberry Rose just tastes like raspberry to me. Oh well.
Long story short, I suspect I’m drinking the watermelon one all summer. (^_^)
Modernist Cuisine at Home! The book has arrived at my house! Photos later, I promise.
The old roommate moved out today, behind schedule. The new roommate has already arrived. The new roommate says everything is fine, but I should go home to make sure that he’s not just saying that to be nice.
So, no lecture for me tonight. But! I think, from here on out, I should be ok to go to all the lectures for the rest of the semester (sans Wylie Dufresne… I am going to a cooking class instead that night).
Wish me luck on the roommate front!
I can’t make it tonight to see Rovira’s lecture.
Scheduling conflicts – DISLIKE!
Some readers might remember that my Hamilton Beach immersion blender died a noble death this past winter. (O’ faithful kitchen tool of several years, you are very much missed.)
Thanks to a sale and a family member who works at a department store, Hamilton Beach was quickly replaced by a happy looking orange Cuisinart immersion blender.
It’s taller than the Hamilton Beach. It’s more top heavy. It’s faster.
Faster, I’m realizing, is not better.
The blades on the Hamilton Beach are more angular. I don’t think they are sharper though. I guess they are technically longer since the center of the blades is smaller. The vents, if I may call them that, around the blade are more effective. I seldom had to stop blending and check to see if anything had gotten caught.
It feels odd to wax poetic over my new kitchen drain cover.
Backstory – an old roommate had unknowingly broken a little pin on our kitchen drain cover. This little pin was what kept the drain cover in the open/drain position. Once broken, the drain cover was stuck in the closed position, letting water build up. My cheap solution was to simply turn the drain cover upside down so that it was always in the open position. However, the downsides to that were 1) the main pin that attached to the handle was always sticking up and in the way, and 2) water didn’t flow through very well.
I left it like this for a very, VERY long time.
I was in my local hardware store recently, and by chance ended up in the aisle with the drain covers. I picked up the cheapest one that looked like it would fit, and went home.
My new drain cover is *cheap*. It looks like metal, but it’s just painted plastic. I thought I was conned out of $3. But the happy truth? The drain cover is pretty awesome. The flow through holes aren’t circular – they are shaped to match the direction water flows down the drain (in my hemisphere). And it works like a charm.
The water flows faster than it does with a normal drain cover. It probably drains water three times faster than my ghetto upside down cover.
I was over the moon. Yes, I could not stop praising my drain cover all weekend. (It doesn’t take much to make me happy, I guess.)
My next couple of posts will be more fun, I promise. It includes the post that I was promising last time. I haven’t been able to experiment in the kitchen until today. There’s just not enough time in a typical day. I will leave you with a teaser though – “OXO.” Now go imagine what the next post will be. (^_^)
To my much loved Hamilton Beach BlendMaster, Jr. # 5972B,
You were given to me by my second oldest sister back in the days when I was not such a food nerd. I bet you were just a $15-$20 product, but I felt like I was on the road to cooking awesome food when I unwrapped your box. (It was Christmas, I think.) You only had a two year warranty, and, to be honest, I didn’t think you’d last past it.
You were mine before immersion blenders were on everyone’s wedding registry. I think we were at around ten years together. You helped me through dental surgery, *several* times, and I am forever grateful. I thought we’d last into February at least, but it was not to be.
Rest in peace.
Please don’t hate me for replacing you with a colorful Cuisinart.
disclaimer – I don’t know the “who” behind these recipes. All I know is that they were created by young grade school kids (maybe 1st grade?) back in 2000 as a Mother’s Day project.
I was talking about baking with my 7 year old niece in the office building kitchen when a colleague asked me if I wanted to read his friend’s kid’s cookbook.
wha? Ok, I’m game.
Apparently stashed at his desk, Tom quickly produced a stack of photocopied paper showed signs of love and age.
I read every page in “the cookbook.” And I can’t stop laughing. Here are a couple of my favorites, exactly copied:
RAINBOW ICE CREAM
15 cups of sugar
17 cups of milk
1 cup of red
1 cup of yellow
1 cup of green
1 cup of blue
1 cup of orange
Put in the bowls. Then you eat it. First put the ice cream in the fridge then eat it. Continue reading