Category Archives: food and drink

Bakin’

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bread_baked

So I decided to experiment. Saturday started with me spontaneously mixing some ingredients together. There’s about two tablespoons of shortening, and of butter, and a sprinkling of sea salt. I put in one or two of the cups of flour and hand blended this all together. Then I mixed in a cup or so of the yeast culture that has previously featured in a few blog posts (here, here, and here). I’m sort of following my usual bread recipe that I’ve made in the past several years (with dried yeast as a starter) with a few adjustments here and there, trying to accommodate the different kind of […] Click to continue reading this post →

Products of Culture

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Well, on day ten (see the earlier post, and also this one) I had no choice: I had to find the time to make some bread soon. I decided to try the default recipe, even though it was not much like the bread I make. One should try new things. The good news was that it is quick and easy to do, and so I did not need to set aside a huge amount of time. So after a bit of prepping:

amish_friendship_bread_1

…it was popped into the oven. Recipe (“remaining batter” is about 1.5 cups of the yeast starter left over from the doings on day ten… see earlier post) for this “Amish Friendship Bread”:
[…] Click to continue reading this post →

See Oh Two

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Remember the Culture? Not the Iain M. Banks civilization, interesting as that is. I mean the yeast from last week’s post Culture is Science.

You’ll recall I mentioned that its primary role in the whole baking business is the production of carbon dioxide. Well, you only see that indirectly via the results of the baking, of course, but while it was going through the ten day growth phase, I got the chance (after feeding it on day 5) to get some nice pictures of the swollen bag that results from its generation of the gas after its munching down on flour and sugar: […] Click to continue reading this post →

Culture is Science

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Well, on my way home on the bus just now I was the one responsible for the strange smell. Guilty as charged.

Let me explain.

This morning, a colleague, one of our teaching lab managers Joe, came by with a surprise gift. It was in a black bag, which I opened. Inside was a transparent bag with a quantity of mysterious looking goop in it. From it came the strong and very familiar smell of yeast. Along with it was a piece of paper with instructions.

yeast_cultureYes, it was/is a living yeast culture that Joe wanted to share with some friends. It was this that was with me in my bag on the bus just now. The idea is that you let it grow over ten days or so, and then you either make it all into a batch of bread, or you leave some over to make new cultures that you hand on to others after ten days and/or bake another batch of bread. What a remarkably unusual (these days) gift! (Thanks Joe!)

I’d actually been planning to start up my bread-making again (I used to do it a lot as a student, postdoc, and young professor-with-more-time-on-his-hands), and had […] Click to continue reading this post →

Back to the Lab

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Well, the transformation continues apace. As of last year, North of the USC campus now has the wonderful Bacaro, and as of three weeks ago, we now have The Lab on the Eastern edge of campus. It’s a gastropub (it is quite charming to hear that quaint term from early 90s London being bandied about as new and hip over here out West now), done up with the feeling of a laboratory of sorts. I think it works rather well, and I entirely approve of the science theme.

the lab gastropub at USCThe good news is that it actually does seem to be trying to do food somewhat a cut above the sort you get at your generic college campus dive. It succeeds with plenty of room to spare. I can see it as another place where both students and faculty can feel at home and find something on the menu that they like. There’s a surprisingly good selection of beers (no Duvel, Hoegaarden or Leffe, but I did spot a Chimay, so they pass) and several wines (did not explore the list on this first visit).

My risotto was pleasantly fresh tasting, with ingredients (including several different […] Click to continue reading this post →

Polenta Adventure

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It was an evening of reflection, a quick dinner, a nap, and then a moonlight walk until midnight. What was dinner? Some spontaneous improvised polenta squares. It’s been a while since we’ve been to the kitchen on Asymptotia, so come along…

polenta adventuresTake some of the coarse ground cornmeal that’s great for making polenta (or tasty breakfast porridge, for that matter), and sprinkle it into some water, stirring immediately. Only then do you bring the water up to a boil, on a low flame. Putting the meal into hot water will make a lumpy mess. How much water to how much meal?

To be honest, I don’t really measure this. Just… enough. I use a small 5 inch shallow […] Click to continue reading this post →

Illy Taste Test

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Well, I did a bit of an experiment the other day. I tend to have Illy coffee when I am away – Originally in Italy, when I used to visit the International Centre for Theoretical Physics (ICTP) in Trieste, in the early ’90s. (Sigh….some very happy days were had on those trips…) At home, I routinely have reasonably good coffee made cafetiere style, using beans from GroundWork. Some months ago, however, I rediscovered one of my favourite stovetop espresso makers and started to use it again, grinding my usual coffee finer and getting quite a good cup. It started out as a treat in the morning, but gradually replaced more and more of my cafetiere cups of coffee. (Contrast here and here for example.) Then, after conversation with a friend of mine I found myself thinking about Illy coffee again and getting misty eyed. I got thinking – is it really as good as I remember it? Maybe it is partly just to do with being on my travels – the novelty, and some nostalgia for my days in Italy. Surely, a freshly ground set of good but non-Illy beans is enough to make as good a cup? I decided not to try this out, since I didn’t want to get hooked on the very expensive stuff when I was perfectly happy with my GroundWork beans.

But. I stumbled on a sampler pack of two 4.4 oz. cans of espresso preparations from Illy while browsing in a shop the other day, and so gave in.

illy coffee preparation illy coffee preparation illy coffee preparation

Drat. Drat. It is so really very very good. And I’ve gone through one tasty can (the […] Click to continue reading this post →

Summer Reading: Fresh Air From Pollan

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I’ve been meaning to tell you more about Michael Pollan. I’ve been planning a post or two about Summer reading, and was going to discuss the books of Michael Pollan to kick off a possible series. That plan was hatched in the late Summer of 2007… then the Fall came, and then the Winter and Spring… then Summer of 2008… never got around to it. Drat. (Checking back, I see that I started the series by talking about Haruki Murakami, here. So I’ll call this part of the series too, even though it is not really Summer.)

Anyway, the good news is that Pollan was on Fresh Air (NPR) yesterday, and as usual he was excellent:

In an open letter to the next president, author Michael Pollan writes about the waning health of America’s food systems — and warns that “the era of cheap and abundant food appears to be drawing to a close.”

The future president’s food policies, says Pollan, will have a large impact on a wide range of issues, including national security, climate change, energy independence and health care.

Here’s the link to the audio. Before you rush off to that, let me continue what I was going to say, at least in brief.

Pollan has risen to prominence, justifiably, mostly as a result of his excellent book “The Omnivore’s Dilemma: A Natural History Of Four Meals”. It is a delightful examination of the food industry, charting the route of much of the food that you eat […] Click to continue reading this post →

The Beet Goes On…

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Tomorrow I’ll be doing something a bit unusual, I’ve heard. I’ll be writing lots of equations (so far so normal), but I’ll be doing it on a stage and will be filmed doing it. Should be fun. It’s for an educational TV show that’ll be out some time soon. Will tell you more when I know more. My task later on is to figure out which equations they’d like on camera. It’s been a long day, so I thought I’d sit here with some camomile tea and blog a bit first.

It’s been a while since we’ve been to the kitchen together, hasn’t it? Let me tell you about Monday’s special dish. I was invited by a friend to go to their house and join some others for a Rosh Hashanah gathering. The instruction was to “bring a side dish of your choosing”. Excellent. Well, I’m out of figs now (the main tree has run out of them after a remarkable season), and so could not rely on that. The big problem was really that on Monday I teach until 7:00pm (ugh), and I’d have to go home first to get the food. I certainly could not rely on being able to cook a meal and take it immediately since I’d have about 15 minutes to make everything and get it to my friend’s place. So I needed something good, but something simple and fast.

For some reason I decided on oranges. I don’t really know why. I thought I might do something with oranges, sliced, and then maybe some fresh mint from my garden […] Click to continue reading this post →

Fest

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fig bread.... going fast Well, since it was the last weekend of the slow Summertime (semester begins – see next post), it seemed a good idea to go out with a party. Silver Lake supplied the party (the Sunset Junction street festival, which, despite my strongly supportive words of the previous post, turned out to be not as good as it used to be [update: The Militant says it well]), and I (well, my garden) supplied the figs. I had some friends come around to raid the fig tree, help me consume some bottles of Hoegaarden and Leffe (along with some wine and a little gin later). Seems I threw together a couple of loaves of fig bread as well, while my guests were chatting and drinking.

My guests were nice, in that they said it was delicious (between enthusiastic mouthfuls of it, still […] Click to continue reading this post →

First Fig Fun

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figs and cheeseWell, for some of this time I’ve been away I’ve been a bit worried about the fig tree. Why? Well, as I was leaving town, it was hugely laden with fruit that looked rather like they were going to peak while I was away. I certainly did not want that to happen since the squirrels and other critters would have a field day (or several!), and get used to the idea that they had full access to the tree with no dissent from me.

Well, it turns out that the tree held out longer than it seemed that it would, so while the peak came while I was away, it was only for a week or so.

So I lost several figs, and had to deal with the sticky, frenzied-ant-infused mess left […] Click to continue reading this post →