How to eat noodles
September 6, 2007 by deepfoodPickled Chantarelles
August 22, 2007 by deepfood
- 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
August 22, 2007 by deepfood
Chantarelles…
Porcinis…
Young “Puffball” mushrooms…
Pedanius Dioscorides
August 1, 2007 by deepfood
Mood & Food
July 2, 2007 by deepfood
See also: HedWeb/Mood Foods
Herbalism
July 1, 2007 by deepfood
Chemicals
June 14, 2007 by deepfood
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’
June 5, 2007 by deepfood
“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
May 31, 2007 by deepfood
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
May 29, 2007 by deepfood
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.
