How to eat noodles

Pickled Chantarelles

 

 

• 3 l fresh Chantarelles
• 3 dl 12% dilute acetic acid
• 4,5 dl wates
• 3 dl white sugar
• 4 tbsp salt
• cinnamon stick, star anise, bayleaf

In the woods of Vittinge

Chantarelles…

Porcinis…

Young “Puffball” mushrooms…

Pedanius Dioscorides

 

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Link 1: Full text of Materia Medica (german translation)

Link 2: Illustrations

Mood & Food

See also: HedWeb/Mood Foods

Herbalism

Chemicals

 

Texturas; Ferran Adria’s own line of food-enhancing/texture-customizing chemicals are finally available in Sweden. Gellan, Kappa, Lota, Metil, Agar, Algin, Calcic, Citras, Gluco, Lecite, Sucro, Gliche, Xantana… It’s hot shit!

Link 1: Texturas Albert y Ferran Adrià

Link 2: Grönsakshallen Sorunda in Johanneshov, Stockholm

Read ‘This’

“A frequently quoted sentence of the lecture was: « It is a sad reflection that we know more about the temperature inside the stars than inside a souffle ». And in fact, during the lecture, Nicholas did several experiments, among them the measurement of the temperature inside a souffle. The temperature rose, from 20°C, then diminished a little, and then increased again up to 70°C, at which the souffle was taken out of the oven because it was « done pretty well to perfection » “

Obligatory reading for any food enthusiast: Molecular gastronomy: a scientific look to cooking by Hervé This.

Som Tum: High Energy Papaya Salad

I like to make it with shredded cabbage and/or carrots when green papaya is not availiable. Adding a few tablespoons of tamarind water might also be a good idea.

Cantillon St. Lamvinus

Cantillon Saint Lamvinus is a highly acidic brew made from 2-3 year old lambic to which has been added cabernet-franc and merlot grapes. It will surely up your energy level. Go pick it up at Systembolaget, Regeringsgatan while it lasts; 132 bottles left as of today.