I’ve mentioned it twice (here and here) in other posts, but I think it is worth a post of its own.
Have you been yet? I’m looking at you, USC-area person. There’s a fantastic new wine-bar in the neighbourhood, a relatively short walk north of campus at Union and Hoover. I’m so pleased to see it, and it is extremely welcome as far as I’m concerned. It is called Bacaro, and I’ve been there a lot already with several different groups of friends and colleagues.
Why? Well, the wine is just great (various Italian wines) and the menu is fantastic too Continue reading ‘So Have You Been There Yet?’
Morning cup of tea, and short reflection - coming up for air before diving back in…
It’s a bit of a mess here, time-wise. Just not enough hours in the day. Everything totally fragmented. Yesterday was grueling… here’s some of it:
Up at 5:30am, finding that I’m immediately thinking about a physics project for a bit (I fell asleep doing so, having been the whole evening in the Casbah drinking coffee and doing the same) before having to break off to get ready, get to office early to start an insanely busy day. Answer a ton of email, and deal with other online stuff, planning to ignore it for the whole rest of morning. Note that flimmaker/journalist friend B has sent me an email with a list of comments and suggested changes to my script for the Video. Got to discuss it with A, my collaborator in Chemistry on this. Whenever are we going to meet in the next few days? Sigh. (Must remember to do blog post about this new project, and how I ended up involved with the Chemistry department!)
After some dithering, decided to drive in, since the plan was to stay super-late and probably involve driving someone home.
Cold as I walk to the office from where I parked on the street. Mostly in my mind, and Continue reading ‘Up for Air’
There’s really nothing like a sweet potato roasted in the heart of a wood fire. A wood fire lit out under a clear big sky with a full moon. After a long day of hiking. A day of hiking in the desert on a super hot day of vivid blue, brown, and gold. Delicious flavours, textures and colours.
I spent most of last week on retreat in Death Valley. It was Spring break, and I was Continue reading ‘Potato, Moon’
I find this a bit sad, although most people will say “they’re only bees”. They (and lots of other beekeepers with their bees on trucks) were in the area to help with pollinating crops. I’m very enamoured of the idea that we still need bees to be brought in to perform such a crucial task for our agriculture, which makes it all the more sad to me to hear of the accident befalling the dutiful drones. Millions of bees were released on Sunday (and apparently hundreds of thousands probably killed) after a truck carrying several of their colonies overturned near Sacramento, California. You can listen to the NPR story (here) about the resulting chaos (and the emergency call-out to beekeepers in the area for help) and sting-fest that followed.
You can also read more on this in the local newspaper in the area, er… The Sacramento Bee. (No, really!)
-cvj
Fantastic news! There’s going to be a farmer’s market on campus at USC. The first one is on Thursday this week, and rumour has it that it is expected to be monthly! If anyone has more information about this, please let me know in the comments or by email. (Right, enlargeable image of one of the results of my weekly visits to the Hollywood Farmer’s Market. More here.)
Here’s the announcement for Thursday:
Continue reading ‘A Farmer’s Market at USC’
A small Romanesque Cauliflower. (Click for larger view.)
Imagine my delight when I spotted this lovely piece of edible mathematics in the Hollywood Farmer’s Market this morning. The stall has several of them of many sizes (this was a very little one) and of several colours. Wonderful. If you don’t know what I mean when I talk about the mathematics, or use the term fractal, look it up. There are several things of note, among which are the wonderful spiral structures that you can Continue reading ‘A Delicious Fractal’
Being a loyal fan of Scottish single malt whisky, I never thought I’d be blogging about Irish whiskey, but this is why we get out of bed in the morning - we seek the stuff we can’t guess*.
So I was going to point out to you an amusing distraction. The series of radio ads for Jameson Irish Whiskey that you can listen to here. There’s one featuring a physicist, you see, and a friend of mine sent me the link for that reason**. There’s the idea of attraction, and so gravity is brought in by the ad man trying to use the concept to sell the product, and the physicist is obviously not having it… a short bit of fun play between segments of some program on some station somewhere or another. I can see that they’d work rather well. Have a listen.
That was going to be it, until I found another - real - physics connection. Turns out that Guglielmo Marconi - he of the use of electromagnetic waves for telegraph communication, Nobel prize, and so forth - is the the key to the connection. Do you know what it is?
Continue reading ‘Physics and Whiskey’
Well, for some of you, the title of the post should be “Frustration”, since I’ll get to try these (click for larger view) later when they cool down, and (sadly) I can’t share them with you in that way. But I thought I’d share the common and special memory of the warmth of baking smells… good thing to start the year off with. Especially if you’re somewhere a bit cold.
There’s been a lot of cooking and eating here over the last week and a half. I’ve done Continue reading ‘Anticipation’
These figs are for my sister, who’s several thousand miles away in London. Read on for how she might get them.
Talking with my sister on the phone last week, the idea came up (as it has done in the past) that she might come and visit me in December, bringing her toddler son. Maybe Continue reading ‘Hope You Like Jammin’ Too’
My contribution to the food at a party (to celebrate Rosh Hashanah) last night. Took Continue reading ‘Black and Red’
I’ve got to cross town later on to Pacific Palisades to a party, and while I’m keen on the party, I’m not keen on the journey - It is super hot outside, and I have to go via Santa Monica to pick up some tarts to take along. Temperatures are sure to go over 100oF again today, and so everyone and their dog will be heading West to the beach.
I was about to begin my morning mission to get supplies for the party, and I heard that Michael Jackson died last week. Not that Michael Jackson, the other one (see below). It’s quite a coincidence, since I was particularly on the prowl for two of my favourite Belgians, Duvel and Hoegaarden, and maybe one of the excellent Sam Smith’s stouts (from England). I was successful. (The excellent Bev’ Mo’ was well-stocked, and I was the first in the door when they opened.)
(If I may be so bold, you don’t really understand what beer can be if you have not tried Belgian beers. They’re the finest makers on the planet, without a doubt (others may disagree). Even if you think you don’t like beer, there’s probably one they produce that you’d like. The two on the right are among the easier to get favourites from there. Drop what you’re doing and rush out and get some. Go! Now!)
Still don’t know who I’m talking about? There’s a Washington Post article by Adam Continue reading ‘Have One for Michael Jackson’
Here’s something to shake up the cooking doldrums. Rather than bring you a report on one of my own efforts in the kitchen (and rest assured there’ll be more to come), I’ll step back and let you look at 101 ideas from a master. Mark Bittman, the food writer behind (among other things) the column “The Minimalist” for the New York Times, is extremely good at finding ways of producing more (in terms of taste) with less (in terms of substituting less costly ingredients while making a version of a more fancy recipe).
He’s recently tackled another cost factor: time. The claim (I have not tried any yet) is that these are ten minute preparation time recipes. This might be perfect for that busy schedule you have going there, or just a welcome shortening of hot kitchen time during the remaining long Summer days.
Don’t turn your nose up at the substitutions (sometimes discussed in his column) and Continue reading ‘101′
One of my tomato plants has been working hard since the late Spring to produce this single (and I hope tasty) pleasantly coloured tomato (Jubilee variety, I think):
I’ve no idea why just the one (is the unbelievable dryness a factor?), but I’m grateful all the same. I’m trying to not compute the average price per vegetable for this year’s Continue reading ‘Orange’
Since, once again, the temperature is knocking on the door of insane outside, I’ll sit here on the sofa indoors for a while and tell you about the really fun thing I was doing earlier today. Back when it was much less hot.
The mission: First show up at Mama’s Hot Tamales Cafe. (So since at the very least, ridiculously tasty tamales are involved, clearly anything beyond this is just a bonus.) This is located across 7th Street from the South side of MacArthur Park, just West of Alvarado (map link).
Next, after saying hello to the friendly people
who are happy to see that you showed up for the event (a friend of mine and I were the first to show up), you sit at a table for a little while and read six plays. Don’t worry, since the average length of one of the plays is less than a page, so it won’t take long -and they’re all rather good!
Next, you go outside, cross the road, and spend some time in MacArthur Park. Why? Well, it is park with a bit of a bad reputation that is seriously underused and under-appreciated by many, so that’s a good reason right there…
…but the main reason for this visit at this point in the mission is to wander the park and see if you can spot some of the performances or, as one woman put it, Continue reading ‘All The Sweet, Green Icing’
… for this year, anyway. The evening out ended with a trip to my primary hideout* of this year’s visit, the nature of which you can deduce from the photo. The barkeep at The Little Nell, Michelle, really knows how to make a decent gin gimlet. I asked for it Continue reading ‘Last Night in Aspen’
I have to go on a trip tomorrow, and so somehow I have to eat all of these tasty beauties before I go. I do not know if it is possible! It is great news that the tomato Continue reading ‘Gold Rush!’
While on the way to see a film celebrating good food (among other things) it makes sense to have some. This is LoterÃa’s taco sampler (click for larger):
I’ve told you about this excellent restaurant before, I think (see the menu* here), but feel compelled to show Continue reading ‘Taco Medley’
The other day in the Hollywood Farmer’s Market I was having my regular moment of pure bliss (spinach and corn tamale from that amazing tamale stand) for lunch after a nice bit of shopping when I found myself sitting at a big outdoor table with a number of other people. Two of them were headed to the convention center for the afternoon and were wondering whether they might be able to find anything good to eat down that way. Of course, as a public-spirited person I had to tell them a bit about the options that popped into my head at that point (starting with La Taquiza of course), and ended up patiently explaining how to squint your eyes to look past all the fast food places to the culinary bliss that lurks just below the surface of the city. We had a delightful conversation and then they moved on, leaving me soaking up the sun for a while longer.
A woman who’d been sitting on her own (also enjoying a tamale) spoke up and said that she’d been interested to hear that I thought there was a lot of good food in LA since she could not really find much of it (and she’d been here for four years). Happily I’d finished my tamale and so did not choke or splutter at this revelation, in equal parts horrifying and deeply sad, and spent a few more moments listing some recommendations at her request. Unfortunately, the conversation turned (as it so often does) to one where I find myself defending LA against someone’s expectations of it based upon their own city, and their own requirements (instead of them learning how to navigate and understand the place they’ve chosen to live). Usually it is New Yorkers I have this sort of conversation with, but this time it was someone from Chicago. Her thesis was that good food is hard to find in LA and you’re just falling over it in Chicago. Two other diners arrived (also with tamales that they loved, I’ll point out) and guess where they’re from? Chicago. And so on it went… next they were bonding with each other about their favourite places in Chicago, which was fine, but… I wanted to get back to this nonsense about good food being rare in LA. I hate that myth almost as much as the “no public transport” one (but not quite since it is not as dangerous and destructive)…and particularly despise that habit people have of worshiping the thing they love about their home city by dragging down LA. Can’t people learn to just like what they like without having to enhance it by trying to dislike something else, as though Nature has a conservation law about the total amount of “liking” that can go on? (Above, Anne Fishbein photo from an article to be discussed below.)
I find it a cheap and lazy practice, in general - although to be fair to the woman of this Continue reading ‘99′
Not exactly a bumper crop in volume today, but definitely in flavour:
Continue reading ‘Gold and Green Harvest’
Eight o’clock on Saturday morning. I’ve been up since before six (I don’t know why) and somehow I’m still late. The car wakes up easily, eager to go for a run. It seems to have extra enthusiasm, as though it knows that somehow I’m going to tear all the way across the city and back as quickly as I can, an adventure it is always willing to participate in. I’ve got a guest coming over for lunch at eleven and I think I’ll assemble a nice meal from scratch. I’ve made my mind up to go for ingredients to the Santa Monica Farmer’s Market instead of the more local, smaller one in Silver Lake. Although I’m more of a fan of shopping locally, my usual market run is on Sunday, in Hollywood, and the Silver Lake one does not have most of the vendors that I know well from the other two markets, and I want to take no chances with my menu today. So, the highway for me this time.
The plan is to wander the market in head chef mode, looking for which items look good, choosing some of them and planning something simple and tasty around them. At the back of my mind is a salad, and maybe asparagus or artichoke as a central feature. I’m open to ideas, however, but the watchwords are fresh and simple. But I’ve got to get there, find the ingredients, and get back and make it all before eleven.
I break some kind of record for getting over to Santa Monica. Road was pretty open, and while I’m not saying whether I violated any speed limits, you can be pretty sure I hurt their feelings a bit. The market is still pretty empty and I can wander through at a good pace with my basket and check out the whole scene, retracing my steps on a second pass in reverse, this time buying things as I go. Three different kinds of tiny potatoes to form the base of a salad (after roasting them) along with two colours of carrot from the same people. For dessert I pick up three types of delicious berries -blackberries, strawberries, and blueberries- making a mental note to get some whipping cream (for hand-whipping later) as a topping.
Continue reading ‘Entertaining Saturday’
Tasty yellow pear tomatoes (click for larger):
They have been showing up all of a sudden (it seems) on this plant from last year. I’d read that this is quite a hardy plant and it certainly is, lasting through from last season, through the cold snap, and now coming back more strong than last year. Apparently, it is quite an old variety, going back to at least the 1750s.
Continue reading ‘Yellow Pear Tomatoes’
Some quick news from the garden:
Continue reading ‘Future Squash’
Well, I’ll leave the hunting aside and focus on the gathering. Some results, from Sunday’s Hollywood Farmer’s Market:
The market was about the same as it usually is every weekend, even for Memorial Day Continue reading ‘Weekend Hunter-Gatherer’
Well, among the many things that took place over the weekend (more later I hope), I found a good chunk of time for some gardening. The primary objective on Saturday was to prepare the ground and plant some young plants for future vegetable goodies. I planted three types of squash, three types of tomato, two types of corn, and harvested some peppers from the pepper tree (I might plant some as seeds for new pepper trees, since they are so beautiful) as it is producing a huge new crop already.
I’ve also planted three types of peas. Here are some pictures (click for a bit larger). In Continue reading ‘Gardening Update’
I learned today that there was a problem with RIM’s Blackberry network for about ten hours yesterday, and the wireless devices were cut off from the mother ship, or each other, or the hive mind, or whatever. (see e.g. a Reuters story here.) My thoughts went out to some of my friends at the PeRIMeter Institute in Canada, such as Bee. I hope the withdrawal pangs were not too severe!
I find it particularly sychronicitous (if it’s not a word, it should be one) therefore that probably during some of that outage I went for a bit of a walk to clear my head last night and found myself at Pinkberry (see earlier post). I had a small “original” flavour with…. blackberries:
It was only looking through some pictures just now that I connected this with the news today of last night’s outage.
-cvj
(The striking central red piece above is by the artist called Alonys (as are the ones surrounding). You can see more things of hers at her myspace space.)
Well, it’s been a busy week here, and I had tons of things to tell you in about five or six extra posts (beyond the quick ones I did) that never made an appearance. I had several for last weekend too. I ought to start by catching up from there. Here goes a bit of recollection and reflection:
Saturday was interesting since I ended up cramming three different activities into the evening, after a day of gardening and errands (mostly the latter), if I recall correctly.
The evening began (as it did the Saturday before) with a trip to an opening at an art gallery. This time it was downtown, near Gallery Row, (it is called Crewest) and it was featuring the work of some up and coming female artists. Overall, I was not overwhelmed with things I thought were great, but the exhibition was not without some interesting pieces on the walls (see above - some of her 3D sculpture-meets-painting works were fun too) and sometimes interesting people milling around. There was even a DJ, but sadly no wine (I’d been spoiled by the last gallery reception, I suppose.)
Continue reading ‘Saturday Scenes’
On Thursday night, I had the unusual experience of having a young woman I had just met offering excitedly -in plain earshot of several other people- to “pop my pink”. Trying not to appear flustered by this (as any Englishman would understandably be), I accepted. Ah, yes … I suppose I should explain.
Continue reading ‘Pink’
Here’s some remarkable news from the garden. You may remember that last April I noticed a tiny tomato plant growing out of a crack in some steps, and that I promised to keep an eye on it? (Picture, left.)
Then later in July I reported that not only had it survived, but it produced tomatoes? (Picture, right).
Well, it just continued on through the cold spells we had here this Winter, and some weeks ago I noticed that it had tomatoes on it again! This is a shot I took today: Continue reading ‘Staying Power’
Yes, Guillermo Del Toro’s film Pan’s Labyrinth is really wonderful. Go and see it!!
However, behold (click for larger):
I forgot to mention these earlier. This was my Christmas present to myself (with some contribution from my mum and sister - thanks!). I’ve been saving up for while to Continue reading ‘Pans. No Labyrinth’
Last week Saturday morning, I stepped out to the garden to do maybe forty-five minutes’ worth of much needed pruning. Sometime late in the afternoon saw me finish. Things just got way out of hand. More and more tools were assembled:
…there was much in the way of climbing of ladders and parts of the roof, and I’ve now got about three huge piles of stuff to deal with -here’s one:
…and one tiny garden waste bin that the city to picks up (I cannot compost much of this) each week. At that rate, cleanup will take about a month or so… By then, half the stuff will have grown back.
It’s all in a good cause though. It is what ensures that I can share all those photos of Continue reading ‘Trimmings’
I accidentally used the term “de-gauss” (or perhaps “degauss”) in conversation the other day, referring to something I had to do for my well-being. I was asked for an explanation. Thought I’d explain what I meant to you too:
One of many effective ways to de-gauss: Get the best gin ever (Hendricks’), a decent tonic water, the very tastiest of lemons (it’s from the tree in the garden), a glass, some ice*…
…and a really comfy chair. Hey, it’s been a long and busy day.
-cvj
P.S. Oh. There’s some other use of the word involving getting rid of trapped built up magnetic fields, etc., etc. You can google that.
(*Yeah, I know it’s not a great snapshot, but you get the idea.)
You can tell it was a bleak MidWinter day at the Hollywood Farmer’s market last week.
People are actually dressed for outdoor weather for a change. They’re wearing Continue reading ‘Chilly Market Day’
What’s a calorie? Well, it is a unit of energy. If you take a gram of water and put some energy into it, you’ll raise its temperature (assuming it is away from its boiling point). If you succeed in raising the gram of water’s temperature by 1oC, you’ve put one calorie of energy into it.
But that’s not the calorie you probably have used in your everyday conversation. You’ve probably been talking about the Calorie. (Note the upper case C.) The Calorie, or the kilocalorie. It is 1000 times larger than the calorie of the previous paragraph. It’s the energy needed to raise the temperature of one kilogram of water by 1oC (assuming it’s not at its boiling point). That’s the Calorie you find discussed in the context of nutrition - the energy content of the food you eat.
Without further ado, let me show you what the Calories “look like”. Let’s take a reasonable number of them - 200. Each of the pictures below represents 200 Calories of a food, which you’d get from eating it. Mini peppers, gummy bears, and kiwi fruit:
They are part of a series of rather beautiful photographs of lots of different foods, Continue reading ‘200 Calories’
No, probably not, but we are probably in for a battle. The FDA is said to be about to announce the approval of using cloned animals for food. The announcement will be on Thursday, but there are several news reports about it already. Here is a link to an AP article written by Libby Quaid. (I also borrowed from that article the picture -left, by Chris Gardner- of cloned dairy cows Cyagra1 and Genesis.)
What will the battle be about? Well, Let’s get the fear-mongering (that opponents of this announcement will use to their advantage) out of the way first. If these were indeed clones in the purest sense of the word, produced in unquestionable circumstances, in an industry that did not already have several unsettling and dysfunctional features to it (see for example here) then there would be no issue. The bottom line is that we should be no more scared of clones than we should be of twins.
But it is not that simple. According to the article to which I pointed, here are claims -backed up with documentation- (I have not read the research, so am merely reporting that it exists) that the cloned animals are not produced in a manner that would be acceptable for the production of animals by other means -there are still many deaths and deformities in the process, and these birth defects are still not fully understood.
Carol Tucker Foreman, director of food policy at the Consumer Federation of America, said the FDA is ignoring research that shows cloning results in more deaths and deformed animals than other reproductive technologies.
The consumer federation will ask food companies and supermarkets to refuse to sell food from clones, she said.
“Meat and milk from cloned animals have no benefit for consumers, and consumers don’t want them in their foods,” Foreman said.
That alone might not be so terrible, you’re thinking, but the big thing (to Continue reading ‘Attack of the Clones?’
No, the title is not part of an alternative version of that Christmas song that cumulatively lists things (whatever it is called). It is really that I spotted the display of the entries in something that looked like the aftermath of a gingerbread house bake-off. This was at the Kitchen Academy, the chef’s school next door to the Arclight.
Here are some more pictures, including the top three places, and then I have a question for you:
Continue reading ‘Seven Gingerbread Houses’
It is time for another detailed Asymptotia visit to the kitchen.
Not many days after I showed you that phase diagram for pastry making, Thanksgiving day showed up, and I found myself making an apple pie to take over to have with friends for dessert. Making a pie is a very fulfilling kitchen endeavour that is remarkably simple at the core. The bonus is that with a bit of practice the results are often delightful. Let me show you what I mean.
The summary: You do various “processes” to move around the phase diagam, as with any phase diagram in physics. A phase diagram depicts the various states your working substance can end up in as a result of changing the conditions. Like H2O being able to be ice, steam, water, depending upon things like temperature and pressure. In physics, doing various processes to change your temperature and pressure might involve pushing on pistons, adding energy in the form of heat by applying flames with a bunsen burner, etc.
Here, we will be doing processes relevant to the kitchen. The aim is to find the right path across the amusing phase diagram above (click for larger; origin: Lab Lemming; finding the wrong path is not good since you end up with inedible junk… most paths are irreversible). Anyway, find the right path …and soon after you get to eat something like this:
Motivated? Now for the details:
Continue reading ‘An Apple Pie Process’
Today in my Physics 100 class (I’m preparing it right now), we’ll be re-discovering the structure of the atom… It’s nice to consider the clues that are around us in our everyday life. This picture (click for larger… and yes, I was down at Grand Central Market again on Sunday) will start my discussion of one set of important clues…. Any thoughts about what aspect of it I’ll be talking about?
-cvj
The people of the corn are not the folks in Chiapas, Mexico, who have been known to call themselves that. Or, I should say not just them. Who else? The people of the USA. Maybe much more so than the people in Mexico.
I learned this from listening to Michael Pollan, author of the book “The Omnivore’s Dilemma”, who was on NPR’s Science Friday two days ago. His book explores the origins of the food that we eat every day, explaining the changes that have occurred in agriculture that moved us away from the traditional model of a farm (that many of us still have in our heads) to the current model: No animals, no pastures, no variety. Just a few specific crops, like corn. Corn grown for all sorts of reasons, and very few of them for the actual corn itself as a food. Instead, it goes into nearly everything that we eat (and more) in huge quantities. The vast majority of the food that we eat has corn at its base in some way or another. Either directly, such as in the sweeteners added to nearly every procesed food, or indirectly - corn is used as feed for producing the animals that we get meat, milk, etc, from. You can use a mass spectrometer to trace Continue reading ‘People of the Corn’
I love making pies. I perfected my current pie-making technique when I was a graduate student in Southampton. I was in a rented house with four other students, and the house had a splendid apple tree in the back garden. I could not bear to see them all go to waste when it was in full crop. So I made apple pies. Lots of them.
A crucial part of the process of making a good pie is the making of the pastry that will constitute the crust. Very important indeed, unless you are cheating and buying a ready-made crust, in which case you are not making a pie any more - the actual work has been done for you. (Ok, sure, go ahead - shout at me…)
Well, I don’t need to do one of my long cooking posts about this just yet, since the Lab Lemming is concerned about these issues too, I noticed, and has gone to the trouble of preparing what looks like a careful study of the process (including the pitfalls) just in time for the beginning of the primary pie-making season (Thanksgiving, etc…). Here’s a phase diagram from that discussion, which made me laugh quite a bit:
Here’s a bit of the discussions below it, to whet your appetite…
Continue reading ‘A Tasty Phase Diagram?’
