"On Fire" maki, Taipei Tokyo, Davis Square.

Really is on fire when they serve it.

(On the whole, the restaurant is nice but overpriced. Hana Sushi is still better, but closes earlier on Sundays.)
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Over dinner last night, I read Eat food. Stuff you like. As much as you want. by Michelle over at Fat Nutritionist, and it occurred to me that I want to like vegetables, not least because my body seems to ask for them on a semi-regular basis... but I don't know what to do with them. When I was a kid, veggies came from a can and were served as-is (which is to say, disgustingly). I don't have the experience to evaluate a veggie-centric recipe for whether or not I'll like it, and as a result it's proving difficult to bootstrap myself up to preparing meals with them as often as I'd like.
403: Listen to the song of the paper cranes... (Cranesong)
( Feb. 7th, 2011 11:52 pm)
As I think I mentioned before, I find myself in the awkward position of needing to be out of the house from 09:00 - 21:30 tomorrow (Tuesday). Then leaving for a morning class at 07:30 Wednesday morning. Setting up food ahead of time is therefore not optional.

In tightly-packed 500mL boxes, I have:
* Couscous, smoked salmon (sugar omitted from recipe), baby carrots, baby portabella mushrooms
* Oat bread & beef salami sandwich, orange on the side
* Almond-cherry-chocolate-chip bread (When Pigs Fly bakery is made of win), two medium eggs, baby carrots

Along with which, my usual breakfast these days is rolled oats with a scattering of dried fruit, soaked in either soymilk or plain unsweetened yogurt overnight.


And yes, I'm confident that everything I've listed will keep at room temperature for the 4-8h until I eat them. Finding starch/protein combinations that taste good cold is proving to be a bigger challenge than preparing them safely.
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403: Listen to the song of the paper cranes... (Cranesong)
( Jan. 30th, 2011 02:51 pm)
The barbecue smells amazing, but I can't open the lid or it will let the hickory smoke out.

Oh, yeah. Before I forget. My first week of classes was unremarkable except for the early mornings.

ETA 19:00 - Couldn't see the barbecue, so I brought the fish in. It became smoked salmon rather than jerky, but that's an acceptable (and tasty) compromise. Next time, I should probably switch to a dehydrator after the first couple of hours.
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Recipe Inside )

The result is hearty, mildly sweet, and ever so slightly smoky.
403: Fractal of nested rainbow curves. (Edges)
( Jan. 3rd, 2011 11:38 pm)
Why do I pay so much for granola, when it's so easy to make?

I just tried the above recipe. It's delicious.
403: Spiral of black and white stones, on a go board. (Spiral)
( Dec. 24th, 2010 02:54 am)
Will be breakfast. :9

Recipe.

It's good to be on break.
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403: Listen to the song of the paper cranes... (Default)
( Sep. 6th, 2010 12:49 am)
It was Epic.

Also, I should revise my estimate of how long the kitchen can operate without a grocery run. After pooling all our staple foods, it's obvious that we've got more than a week of no-grocery wiggle room (albeit on bland fare).
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The experiment: Collect fruit scraps (apple cores, lemon peels, the white bits of a watermelon, etc.) in the 'fridge for whatever length of time is convenient. Add to a solution of 1/4 cup honey per liter of water, in a wide-neck bottle or jar. Cover with a cloth held on by a rubber band, and leave in a cool, dry place for a week. Next week, I'll find out whether watermelon rind makes a decent vinegar.

The science: The first and obvious step of any sugary solution left at room temperature is that wild yeasts will ferment the sugar into alcohol. Once there's alcohol in solution, the naturally occurring acetic acid bacteria will ferment that into vinegar, quickly lowering the pH below that favored by the various species of microbes and fungi that cause spoilage. (If the culture contains Acetobacter xylinium or similar, they'll form a harmless mat that floats at the top of the jar which is known as "mother of vinegar".)
403: Spiral of black and white stones, on a go board. (Spiral)
( Aug. 29th, 2010 02:03 pm)
Six yellow plum tomatoes, one bell pepper that's on the edge between yellow and red, lots of garlic, and a pinch of salt.

Perfection. :9
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403: Caffiene molecule in yellow and blue. (Caffiene)
( Aug. 27th, 2010 12:20 am)
I snagged a cantaloupe at the farmer's market the other day, and ate part of it tonight. It was so perfectly ripe that the seeds had already released from the inside of the melon and poured out rather than needing to be scraped from its hollow center. I figured that they were ripe enough to save and plant next year. But, having just moved and with the kitchen under construction, there wouldn't enough free counter space to dry them on a cookie sheet, even if anybody knew which box to dig them out of. So I find myself sticking the seeds to the side of a bowl with nothing but their freshly-rinsed dampness. It's ridiculous, and also kinda fun. And it works.
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403: Listen to the song of the paper cranes... (Cranesong)
( Aug. 23rd, 2010 11:53 pm)
Something that was never new: 30min conversation with a bio-family member who expects me to have a supernatural ability to troubleshoot computer programs I've never used, running on machines on the far side of the country, which are not set up for remote login.

Something that is new: Somerville standard compost bin in the back yard. I no longer have to feel quite as bad about (vegan) kitchen and yard waste, because it has a well-defined place to go. Of course, shortly after piling my yard waste into it this afternoon, I realize that I'm going to need to find a reliable, cheap source of bulk low-nitrogen organic matter. (In the long term, it's likely to be last year's leaf litter, but right now there isn't any.)

Something that never gets old: The first ripe grape off the grapevine. :9
403: Caffiene molecule in yellow and blue. (Caffiene)
( Jun. 24th, 2010 04:45 pm)
Garlic scapes are the flower buds of hardneck garlic. You cut them off so that the garlic will bulb more. I got mine at a farmer's market, and they taste delicious.

Pesto:
Into a food processor, combine garlic scapes, lemon juice, and olive oil. Run the food processor and adjust proportions to taste.

Serve on pasta or dip bread in it.
This past Sunday, the inevitable happened. [livejournal.com profile] zeightyfiv and I were both too tired to make a grocery run, but we didn't have ingredients for our usual 'easy' foods. What we did have ingredients for was salmon chowder.

Recipe inside. )

If you don't mind the salmon disintegrating into the broth, or larger chunks of potato, this could probably be a good slow-cooker recipe.
403: Caffiene molecule in yellow and blue. (Caffiene)
( May. 24th, 2010 10:03 am)
I find myself face to face with the question of what to eat during a long trip, when no individual part is long enough for the airline to serve food. I'll be dropped off at the airport around midnight EDT (21:00 PDT), and arrive in Boston at 11:30 EDT, so I need to come up with two meals that avoid paying the extortionate prices asked by airport shops.

For the first, I got a sealed container of hummus and some pita bread. Being a sealed nonliquid, I expect it to go through security alright. Shall probably eat it while waiting to board.

The second is a bag of oatmeal and a packet of chocolate-flavor soy protein powder. (Rolled oats are parboiled before being squashed flat, so they're already "cooked" and make a good cold cereal. I ordinarily eat it with frozen fruit, which defrosts while the oats soak.) The oats, soy powder, and a fast-food packet of spork and napkin fit into an ordinary tupperware container. I'll need to buy milk, but it's better than needing to buy a meal. This one's for the layover, since I likely won't be alert enough to handle a bowl of cereal in-flight.
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403: Spiral of black and white stones, on a go board. (Spiral)
( May. 23rd, 2010 05:25 pm)
The LoKo kosher meat co-op may have solved my objections to how modern agriculture treats animals. The only potential issue I can see is getting to the farm on shechita day.

At some point I would still like to raise a few chickens for eggs and high-nitrogen fertilizer, but landlord permission may be an obstacle. I'll be focusing on putting a garden in, first.
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403: Listen to the song of the paper cranes... (Cranesong)
( Apr. 26th, 2010 09:00 pm)
I feel more productive having spent the past two hours manually pitting (formerly frozen) cherries in order to make them storeable at room temperature than I have at my current job, at any point in the entire time I've worked there. I need to be doing something different for a living.

In the mean time, here there be experiments. Both jars of cherries got two heaping soup-spoons of vanilla sugar. One was filled (to cover the cherries, plus a bit) with gin, the other with rum. I may add more sugar later. The eventual destination of the preserved cherries is likely to be a bowl of icecream.
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