Blind tasting – oof da.

•November 11, 2008 • Leave a Comment

Serious Eats has another braille wine label find. The “cool Christmas gift” comment reminds me of the distancing effect when someone finds your “other-ness” a novelty. Like when someone said they couldn’t wait to introduce me to their friend to whom they’d described me as “a real Jap.” Knowing their friend would think Jewish American Princess, see, made it funny, see, because I’m actually Japanese…

…oof da.

I’ve written about the labels that included braille: the “in addition to” labels I found. For a really interesting read see Clotilde’s interview of a blind cook. And the dark dining experience is one I wrote about some time ago.

All these things are good to talk about, I only hope people will try to tread lightly when they feel themselves ready to trot out another person’s difference as a novelty. I don’t mind being a catalyst for some enlightening discussions, but don’t objectify me in the process please.

Thanks, now here’s to you!

cotes-du-rhone

Do you have a “white thumb?”

•November 10, 2008 • 4 Comments

Thanks to Dana McCauley for this tip. You know how much I’ve been loving my rediscovery of baking. This is just too funny. Especially since I discovered some rogue sourdough sponge on the elbow of my favorite Woodman’s hoodie. The sponge for tomorrow’s pancakes is done and the starter has been fed. No matter how much I may have enjoyed the Pullman loaf of election night, the request was made in no uncertain terms this evening that the next loaf be “Regular Sourdough.” (capital R, capital S, thank you.)

I haven’t baked a cake lately (and not one that looked like that!) but pies are definitely part of the Orphans’, Refugees’, Procrastinators’ Thanksgiving plan.

Here’s my latest pumpkin.

dscn2330

Speaking of Thanksgiving – check out my new column on Examiner.com (Boston’s Food Culture Examiner, here!) We’re going to be running a Thanksgiving/Holiday series so the recipes, tips, and advice will be flowing!

Matt, Kitty – does this count as “fleshing out?”

•November 9, 2008 • Leave a Comment

What do you eat while writing?

•November 7, 2008 • Leave a Comment

dscn1136Twisted Bean Salad
Click photo for recipe

thyme-onion-sweets Onion and thyme-scented sweet potatoes

steamy-squash Steamy squash with ginger, 5 spice

muse1 My muse cannot live on veg alone

Boston Food Culture Examiner: Dollar oysters – suddenly, we’re surrounded. Not that I’m complaining.

•November 6, 2008 • 1 Comment

Boston Food Culture Examiner: Dollar oysters – suddenly, we’re surrounded. Not that I’m complaining.

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Boston Food Culture Examiner: Korean now the NBT (Next Big Thing?) From Bi Bim Bap to Soccorat and Paella.

•November 6, 2008 • Leave a Comment

Boston Food Culture Examiner: Korean now the NBT (Next Big Thing?) From Bi Bim Bap to Soccorat and Paella.

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Victory! Presidential and Pullman

•November 6, 2008 • 2 Comments

I’ve missed my S/O/L/E Food Tuesday post. I had a good excuse, right?

Other than chomping on chocolate (The Obama selection, natch), gnawing on fingers, and waiting for my bread to rise…I was following election results. You can read about the chocolates below and the Electoral emotions here.

Now, about the Pullman Loaf. You know I’ve been back at bread baking, mostly sourdough. (see Adventures in Sourdough, here). Last night, I decided that I was going to be up all night anyway, so we might as well get some fresh bread out of the evening. I would bake while the results came in. I wanted to try this old fashioned loaf from The Art and Soul of Baking. (proper review coming) Emboldened by some modest success with the bread baking thing, I decided to add that half cup of sourdough starter to the yeast bread recipe. What could go wrong?

I had to feed my starter anyway, a new weekly ritual. It’s sort of like having a new pet, w/o walks or additional litterbox contributions. I took one half cup out and started my sourdough pancake sponge. I took another half cup out and mixed it with my yeast for the Pullman loaf.

Results

You’ll see a slightly left-leaning loaf here. Both a reflection of my politics and of my having forgotten that my proofing function of this new oven happens in the oven, not in the warming drawer. I first stuck this baby in the warming drawer to proof. Oops.

Old fashioned white Pullman loaf

Eventually, it dawned on me that this rise was taking longer than North Carolina’s vote tally…I began to pre-heat the oven and found it was warm. Doh!

That’s why it wasn’t rising in the warming drawer.

Pullman loaf out of the oven

Happy to report that even though as of this writing, North Carolina is still tallying her votes, our Pullman loaf came out just fine. Look at the beautiful crumb!

Nice crumb

And for my S/O/L/E Food friends and readers: who’s got something to share?

Here’s some inspiration for you:

Veg. Prop 1: If you’re in NYC here’s a new (to me) resto to try: Dirt Candy. As long as you don’t mind deep fried food (and who really does?) It sounds fab. Jalapeño hush puppies with maple butter; warm ricotta fritters and risotto with tempura-fried egg.

Veg. Prop 2: Thursday afternoon (prior to the start of Thursday night football!!) will have me sampling our vegetarian and vegan offerings right here in Boston at the Other Side Cafe. After my post last week, I’ve been invited for a visit. I look forward to reporting back!