Category Archives: food and drink

And Back…

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Well, that turned out to be a very productive Walkabout. I set up an office there, taking some of the essentials of the things I was working on and disappearing for most of the week. No computers, just pens, pencils, and paper. My office? A chair and a shelter made of thin fabric, string, two poles, and some large stones to weigh down the pegs against the wind. The shelter was against the sun, since I was in Death Valley, camping. As I sometimes do.

My routine was simple: I’d wake up at about sunrise or shortly thereafter and after a visit to the restrooms across the way to freshen up a bit, I’d get my old whisperlite stove going to make some water boiling for tea. Once that’s done, I’d make a pot of oatmeal for breakfast and sitting eating it while flicking at the gnats that seem to begin to swarm during the morning’s first heat, I’d watch the morning move along for a while, with campers across the way getting ready for their day’s hikes or drives in the area. (My hiking boots and other gear were with me just in case I wanted to hike, but that was not my focus, and I didn’t in the end.) Next I’d make a large pot of coffee (sweetened with dark brown sugar), have a cup of it then and there, and pour the rest into a thermos flash for consumption during the day. Then I’d wash up everything, put them away, and take my work materials to my office, situated just behind my tent. By then, most people have left for good or for the day in the neighboring campsites, and it is quiet, except for the large ravens that tour the […] Click to continue reading this post →

Science and Food!

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Yes, two of your favorite things, right?

I thought so. Well, consider signing up to my friend Amy Rowat’s special new course at UCLA on the subject. It will feature many fantastic chefs from some of the finest restaurants around the city and beyond, as well as some excellent food writers. The course will have a wealth of wonderful information (like at the answers to why carrots are sweeter in the Winter), and hands on practice to get involved in. I think the course is only open to UCLA students (who should be sure to register fast to get on the limited list), but there are four public events (I think you might have to register for those too, as space it limited). See the list of events here. I’ve mentioned Amy and her work here on the blog before, soho and have a look at the earlier post for more about her work at UCLA, and go here for more on the Rowat Lab. (See also a recent article featuring her lab’s work on food science in UCLA’s Prime magazine’s Winter 2012 edition.)

Now, even if you do not make it over to UCLA, you can check you the excellent […] Click to continue reading this post →

Sweet, Quick Treat

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One of my favourite things to do when I have a bunch of left over sweet potato in the morning is turn it into sweet potato biscuits. A nice recipe can be found in one of my favorite standby cookbooks (was a favourite since it came out in 1995), The Welcome Table, by Jessica B. Harris. There are versions online that you can find I imagine, and in other recipe books. Without going over the recipe in the book verbatim, which sometimes seems a bit unfair to me, I’ll say that it involves just a bit of butter (with […] Click to continue reading this post →

Tart Grab

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I hope the holiday period is (or has been) going well for you. As you may know from reading this blog, there’s often a lot of cooking going on in my kitchen, especially during the big Fall and Winter holidays. This weekend was no exception…and there were several elements of the meal, each the product of delightful collaboration among myself and my visitors. I did not document all the food that was prepared this time around, but I am happy to report that it was a great meal… I did grab a before and after shot of a lattice coconut tart that materialized.

You might have seen a lattice tart on here before… not sure. I did the lattice work […] Click to continue reading this post →

Fig Resurrection

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Ah, the Bleak Midwinter is here. My mum has come to visit and so I’ve started bringing out some of the fruits of Summer that I wanted to share with her… the figs! My plan was/is to make a batch of fig jam (see here and here for some of the earlier posts on that), and I still might, since I’ve a fair amount left in the freezer (as I got a set off the trees I’d chop them up and bag them and freeze them). But one thing you can do with them (actually with any fruit – I experimented with apples the other day) is make a quick tasty fruit compote to go on fresh pancakes! (Or yoghurt, or other item.)

I make mine by simply chopping up the fruit into small pieces, putting into a small pan with a little water, a bit of brown sugar, and some cinnamon and nutmeg, and just cooking it down slowly for ten or fifteen minutes. Stir frequently in the later stages as it begins to thicken. Don’t overwhelm the taste of the fruit with too much sugar -it’ll add its own sugars too, which you don’t want to drown […] Click to continue reading this post →

Happy Thanksgiving!

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For those celebrating it today, Happy Thanksgiving! I’ll be doing only a little cooking today, making one or two dishes to take over to some friends’ for a meal where ten people are bringing items together for what I expect will be a great meal. So I’ll be working for a chunk of the morning and then breaking to make Southern-style collard greens, and maybe also a sweet potato pie… Are you cooking? If so, good luck, and have fun!

Some people sit at thanksgiving dinner and in turn call out something they’re thankful for (or at least do so internally)… Well, if looking for some new things to be […] Click to continue reading this post →

A Humble Pie

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For some reason yesterday morning, I got the urge to taste a good old-fashioned meat pie. Perhaps it is the Winter feeling that has come over everything with the switch to chillier weather, rain, and the delightful seasonal hint of vegetative decay in the air… I was in a strong maker-mood and so this urge built into the desire to make the thing for real with my own hands. I had leeks and beef in mind, but it is not time for leeks yet in the Hollywood Farmer’s market, so I picked up some red potatoes, two types of mushrooms (shitakes and white buttons), two red peppers, some yellow onions and some garlic (forgot to get some green onions), and returned home (after stopping at Trader Joe’s for some good tenderloin beef).

I made some flaky pastry (half butter half shortening this time… figure it would be […] Click to continue reading this post →

Categorically Not! – Food

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The new season of Categorically Not! gatherings started last Sunday night. It went very well. You may recall that it is held at the Santa Monica Art Studios. It’s a series – started and run by science writer K. C. Cole – of fun and informative conversations deliberately ignoring the traditional boundaries between art, science, humanities, and other subjects. Here is the website that describes past ones, and upcoming ones.

This one was about food, and had musings on food and bringing people together at New York’s Cornelia Street Cafe, by the founder Robin Hirsch. He talked about the history of the place, read some extract from his writings about it, and also described the beginnings of the “Entertaining Science” series that got going when K C Cole, Roald Hoffman, and Oliver Sacks did a performance there many years ago. The Categorically Not! series, now five years or so in age, was a spiritual outgrowth of that series, and so it was great to see Robin speak at it. He was very pleasant and interesting to talk to before and after the event too. (I did a quick, rough, sketch during his 20 minute segment – with some tidying up later – and have included it for you to see. Click for slightly larger view.)

Robin was followed by Amy Rowat, of UCLA. Amy gave us a nice overview of what’s going on in her lab. She’s a physicist, and spends a lot of her time looking at food through that lens. The concerns she described were largely ones of structural, […] Click to continue reading this post →

Dark Red and Orange

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These are lovely. The dark ones are very unusual, perhaps. They are Purple Russians, usually thought of alongside the Black Russian varieties that I think are usually more round. There’s a whole black tomato category in the tomato-growing world, and this is one of many. (Click for a larger view.) These were the second of the clusters of handsome green tomatoes in a previous post.

The garden continues to produce a variety of tasty things. These were from a little over a week ago. The downside is that one part of the garden is under attack from […] Click to continue reading this post →