Deep Food

How to eat noodles

deepfood — Thu, 06 Sep 2007 09:53:37 +0000

Pickled Chantarelles

deepfood — Wed, 22 Aug 2007 19:51:20 +0000

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

deepfood — Wed, 22 Aug 2007 19:50:55 +0000

Chantarelles…

Porcinis…

Young “Puffball” mushrooms…

Pedanius Dioscorides

deepfood — Wed, 01 Aug 2007 15:50:24 +0000

* * *

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

Link 2: Illustrations

Mood & Food

deepfood — Mon, 02 Jul 2007 15:31:42 +0000

Herbalism

deepfood — Sun, 01 Jul 2007 21:04:01 +0000

Chemicals

deepfood — Thu, 14 Jun 2007 16:47:26 +0000

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’

deepfood — Tue, 05 Jun 2007 15:06:43 +0000

“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

deepfood — Thu, 31 May 2007 09:41:32 +0000

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

deepfood — Tue, 29 May 2007 11:23:04 +0000

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.