Category archive for: Best of Culiblog
Back homeElderflower Kefir recipeFizzy Bubblig Kinder Champagne
My packaging shows a slightly more explosive recipe than the one listed below. Last year at this time I got into a bit of a kerfuffle with the local Pole Circle Police regarding the legality of foraging elderflower in the park. Turns out these ill-informed armed guards were under the impressio... Read more
Posted on June 13, 2012 15:37
Elder flower syrup recipe … basic stuff
Elder Flower Syrup Recipe / Basic Stuff (makes 3,5 - 4 liters of syrup) You will need: 5 liter jar 3 kilos sugar plus 1 kilo for later 3 liters water Elderflowers a'plenty, plucked, unwashed, bugs and all The flowers: Fill a 5 liter jar ½ - 2/3 -full with elder flowers. Flowe... Read more
Posted on June 6, 2012 18:36
Spontaneous salads neither sown nor stolen
The lettuces in the DemoGarden haven't even come up, yet this is the sort of salad that we've been eating for the past 3 weeks. All 18 of these vegetables grow spontaneously in our permaculture garden, most of them sown more than 3 years ago. This bouquet-eating abundance is a testament to why w... Read more
Posted on May 6, 2012 21:42
The Spore Report
A spore print, probably of an agaricus arvensis. What an exuberant spore print, probably of an agaricus arvensis, or maybe an agaricus campestris, possibly an agaricus bitorquis, or if I'm lucky, an agaricus silvicola. They're all edible. Still, most likely it's a horse mushroom, agaricus arven... Read more
Posted on November 7, 2011 10:16
This weekend:
Massive Dutch protests against the obliteration of cultural funding!
Dutch text below is not a direct translation. Imagine this: you're an internationally recognised Dutch cultural institution of art/design/media culture. You have a substantial collection; media art, landscape art, but also paintings/ sculptures/ installations/ photography/ film/ design object... Read more
Posted on June 25, 2011 14:01
Phytoremediation at ARCAM
The shipwreck
contains the ship
The Shipwreck Contains the Ship, Urbaniahoeve installation at ARCAM in conjunction with Farming the City Saturday 7 May at 16.00h, is the closing event of the Farming the City exhibition at ARCAM. URBANIAHOEVE's phytoremediation installation on ARCAM island, titled 'The Shipwreck' will be dism... Read more
Posted on May 6, 2011 23:09
Do AND talk
Some folks are all talk and no do, but this last year, I've been all do and no talk. Apologies for my extended absence and may this post mark a movement towards striking a balance between the two. Foodscape Schilderswijk: kids initiating the planting of the Wellington Hof Plum Orchard In th... Read more
Posted on 21:32
The citron,
Il cedro,
Sunshine of my resolutions
To encourage success in completing difficult, unrealistic New Year's resolutions (like daily blogging and yoga practice), I tend to spike my list with easily attainable, readily achievable, things that happen anyway. Usually these resolutions occupy the esoteric slash culinary realm, like learni... Read more
Posted on January 12, 2011 13:51
Pissin’ about, the re-blog…
Didn't go to the farmers' market this Saturday (First published 13 September, 2009 under the title: Not piss-poor anymore) One of the reasons I gave my Amsterdam kitchen garden the name Slim Pickins was to show that even a postage stamp-sized garden with a relatively little crop could serve ... Read more
Posted on September 16, 2010 19:01
DIY Mmmmuseum of
Oven Typologies
Our first tamped earth oven lacks some structural-integrity Hey there lovers... of food-system infrastructure, this weekend (June 26 & 27) from 13.00h we will pilot the DIY-Mmmmuseum of Oven Typologies (Dutch acronym is DHZMOT) at Art at the Pool during the Sloterplas Festival in Amsterdam. (Li... Read more
Posted on June 25, 2010 15:35
Chametz shrine
Shrine of *Chametz in the foyer belies the seat-of-the-pants factor of Pesach-ultra-lite. This is me nullifying my chametz. And here's another question for tonight: What kind of gawd would ask us to throw out locally grown soft whole wheat flour from the ancient fields of Osdorp? Happ... Read more
Posted on March 29, 2010 19:18
Late blooming
Pots made with paper from junk mail. Now that all the folks are gone I can start using my window sills again to get the kitchen garden started. Filled with potting compost and seeds. That crazy climate delivered us a bitter and lengthy winter, such that seasonally, we're 6 weeks behind ... Read more
Posted on March 28, 2010 17:49
Fresh blood?
Let me dispel the myth
An endive, dying a little in order to live a lot Early last week I invited some of my lady posse over for dinner on Saturday. In the spirit of more is more, if only under less auspicious circumstances, I called upon this constellation of girls because not all of them had met, and I titled my in... Read more
Posted on February 15, 2010 9:44
Working your land
with a heavy hand
some things never change... Image used entirely without permission. Thank you Fourmilab. Image used entirely without permission. Thank you Fourmilab. Image used entirely without permission. Thank you Fourmilab. Image used entirely without permission. Thank you Fourmilab. ... Read more
Posted on February 9, 2010 22:24
Myco-blitz, fruiting bodies
Upended and neglected by one animal forager, arranged and shot for identification by another. In order to secure from landslide the steep incline that cups our house, my father planted it full of trees whose main job in life is to become really large. Something like 30 years ago, he introduced ... Read more
Posted on January 19, 2010 0:44
The real dirt on
Farmer Wim’s clogs
Guess you could nail a shingle to any old shoe... On a recent trip to the border between rural and urban Amsterdam I got a look-see into the tamping-technique of Farmer Wim Bijma. He produces organic leafy greens that you can order online and pick up on site. Despite it's reputation, it's a bea... Read more
Posted on October 29, 2009 11:04
A time to meet,
a time to compost
your jack o’ lantern
Time to Meet jack o' lantern gifted to the UM dinner by Alowieke of Transition Town Utrecht. When Guus Beumer, artistic director of the Utrecht Manifest: Biennial for Social Design, asked me what I would like to contribute to the 2009 edition, I responded with a programme called Ultimate Meetin... Read more
Posted on October 14, 2009 16:31
Not piss poor,
fertilized with pee
Didn't go to the farmers' market this Saturday One of the reasons I gave my Amsterdam kitchen garden the name Slim Pickins was to show that even a postage stamp-sized garden with a relatively little crop could serve up a surprising amount of food. But the real reason was that it had piss poor s... Read more
Posted on September 13, 2009 21:16
Foodscape Schilderswijk,
Den Haag’s CPUF
A scenario for planting espallier-style fruit trees in the Schilderswijk. Illustration by Jacques Abelman. As part of STROOM Den Haag’s (Centre for Art and Architecture) multi-year programme FOODPRINT, I have been commissioned to design a foodscape. Actually I am designing a Continuous Producti... Read more
Posted on September 8, 2009 20:21
Gardens and girth,
the real French Paradox
Pardonnez-moi, Monsieur le Voisin My own observational research about kitchen gardens leaves me puzzled as to how folks that grow kilos upon kilos of fresh produce become so perfectly round. No, I haven't 'had the opportunity' yet to ask, so I'll have to guess. Are these gentlemen taking the... Read more
Posted on June 1, 2009 14:13
Slim Pickins
restaurant review
Ground-elder ravioli & goutweed pesto with locally foraged kale flower, spinach and mint Within hours of the posting Slim Pickins was already fully booked. Plagued at its very inception with limited seating, the urban kitchen garden restaurant located on the edge of a raised bed was forced to d... Read more
Posted on May 5, 2009 14:03
Slim Pickins,
the occasional garden restaurant
Slim Pickins garden staff help with the weeding Studio Culiblog is proud to announce the opening this Sunday of it's new minimalist concept restaurant in Amsterdam Noord. Slim Pickins is an outdoor micro-eatery situated on the edge of a raised bed, in an urban kitchen garden, serving up the occ... Read more
Posted on April 21, 2009 23:49
In Memoriam Sidi El Gouche
Champagne no, socialism Yes. Last week I received the very sad news that my dear friend, Sidi El Gouche, my Occitanian kitchen garden neighbour, has died. It has taken me a long time to get to the point that I could even write this memorial to him because I am just devastated that he is gone. H... Read more
Posted on February 27, 2009 12:49
Bumper sticker
My dear friend Carolyn Strauss from Slowlab gifted me up a family heirloom! Now I don't actually own a bumper, nor do I remember how to drive one, but I sure am going to hop on my bike and find a frame for this artifactual finger wag from the Old Country, a quote from American agrarian Wendell B... Read more
Posted on November 7, 2008 1:57
Survival through dehydration
Looks like rat tails and bones. Guess I'm just getting visually prepared for the future! Well if the whole world goes to pot (and not in the good way) at least I will have dehydrated exactly 2 days worth of essential parsley root. And if I keep at it, soon I'll have saved enough celeriac chips ... Read more
Posted on November 4, 2008 20:39
A Kimchi Sunday
Turnip and turnip leaf kimchi in a pool of sauce shaped like the silhouette of a kimchi-lover Community/Communauté Choucroute is one of my proposals at the City Eco Lab in Saint-Étienne for the Design Biennial this November. Designing resilience into urban food systems is essential, and one way... Read more
Posted on October 27, 2008 11:49
Ayn Hawd bread story
At the beginning of my first week in Ayn Hawd, if Noga and I opened our windows just right, we could create a lazy crosswind that would exhale her curtains, just as it inhaled mine. Exhale mine, inhale hers. Slow puffs of curtain with the power to close eyelids. Exhale hers, inhale mine. But ... Read more
Posted on September 2, 2008 23:02
Saosan’s carob syrup
A sloppy fig branch roadblock fuels fires burning purposefully under two steel pot stands, each supporting a blackened aluminium cauldron. You can feel the heat halfway down the street where unpredictable gusts of smoke inevitably find your eyes, turn your head for a breath of, oh the parfum of ... Read more
Posted on August 26, 2008 10:47
The French Paradox,
Occitanian kids and food
Small child napping on the dinner garden path A few weeks ago at a dinner where a meat-rich hors d'oeuvre was enjoyed during the conversation course, two little girls, probably 9 or 10 yrs old, were standing before an elaborate platter laden with rillettes on toast, discussing this informal sna... Read more
Posted on August 11, 2008 7:56
An urban vegetarian in the land of meat
Mauve and merveilleuse, the house terrine "In the city she's a vegetarian, but here in the country, she puts entire pigs in her body!" And sheep. And geese. And this is how my dear friends describe me, as an urban vegetarian. Each day on my way down to the kitchen garden, I ride past a... Read more
Posted on August 10, 2008 11:26
Kids loved us,
loved our food
Chef Paul says 'Eat your pumpkin RotiRol' Lucky Mi, purveyor of in-situ snacks, enjoyed its new-kid-on-the-block status and dished up some Surinamese fusion food in our spanking new snack laboratory at the Zuidoost Kwakoe Festival this weekend. We dodged tropical size raindrops, gave the lab it... Read more
Posted on July 8, 2008 22:09
New digs in the polder circle
As of yesterday I became a multinational allotment holder. These are my new digs at Amsterdam Noord, a 7 minute bike ride from my flat, a 3 minute ferry ride from the mainland, and 4 steps off the ferry. Although the parcel seems to have some extreme shade, soil compaction and charm issues, th... Read more
Posted on June 26, 2008 14:44
Lucky Mi Fortune Cooking
Local sk8r boi enjoys the coconut cassava bonbon with newly aromatic herring. In the past year I've been working with community food entrepreneurs; cooking studios, restaurants, small food stores, and local vegetable growers strengthening networks to innovate snacks that could be sold locally. ... Read more
Posted on June 19, 2008 22:33
On acting-out at dinner
All together now. Purple tablecloth, purple flowering chives and irises. Entirely too much purple at the dining table and an amuse comprised of an overly precious presentation of tofu, inspired my friends to spontaneously bust out a tongue-in-cheeky, anthroposophical pre-dinner recitation of gr... Read more
Posted on May 20, 2008 14:27
Fredie Beckmans’ interior life
Dear Fredie, On Queen's Day, we had a party in your house. We overruled Katja, to whom you have been so kind, letting a relative stranger stay in your home while you're away in Berlin. She just wanted a traditional Queen's Day, one in which you simply get drunk and slut it up on the streets. I... Read more
Posted on May 7, 2008 19:16
One little kid
Chad Gadya
Happy Pesach! Are you 6 kilos? Although we had sworn to recreate Pesach Ultra-Lite, Superior Powers and my own stubborn determination to not sit on the floor like my ancestors in the desert, dictated that we drop everything and become a trans-regional trucking company. We had a truck all right,... Read more
Posted on April 19, 2008 11:12
Imagining Kate
="Come Back Kate film still by Quirine Racké and Helena Muskens used entirely with permission The Kate Bush Party at Mediamatic this Friday evening promises give-us-a-twirl dress-up, lighters-in-the-air sing-a-long and a generous format screening of Quirine Racké and Helena Musken's poignant art... Read more
Posted on April 9, 2008 23:36
Purim power
Converting to citrus power for your electrical needs is one possible solution for a bumper crop of lemons Staring a post-Purim citrus surplus in the face, my family goes out and cuts some rug. Yesterday's email from home, making me homesick for a raucous Purim and for Meyer lemons... We also... Read more
Posted on March 22, 2008 12:50
Permaculture active
Leafy greens foraged from under the brush This year the Occitanian kitchen garden is very different than it was last year at the same time. The winter's thorough frost followed by a long wet spell has killed all 5 of my chokes and most of what I had been treating as perennial loose-leaf brassic... Read more
Posted on March 4, 2008 13:38
Homegrown
Sprouted sunflower seeds in the dead of winter Read more
Posted on February 15, 2008 20:43
Gastarbeider Dating,
the Hungry Man’s
recipe 4 luv
Suggestive profiling image from Mediamatic's Gastarbeider Dating Site (now in beta!) and used entirely without permission Because 2008 is about solving all of life's little problems, one of my New Year's slash Tu Bishvat resolutions was to start dating. Now I always like to throw in a little bi... Read more
Posted on February 6, 2008 1:34
Bone marrow
Roasted cow bone right out of the oven. Maybe it's because I was sick with flu for the past 2 months and had no appetite. Maybe because bone marrow used to be considered a restorative food for ill people. Maybe because yesterday, going to and from yoga practice, I just wore 2 pairs of sweats un... Read more
Posted on January 30, 2008 4:14
Harvesting rhubarb by candlelight
Of the BBC's 100 unexpected facts that we didn't know last year I've edited the list to include only the 13 food-related facts. Apparently harvesting rhubarb by candlelight is a way to preserve even more rhubarb flavour. Because 2008 is a year for pumping up the volume, I have decided to make... Read more
Posted on January 4, 2008 12:05
Welcoming the wood,
Culiblog is finally back in the house
HeeJin igniting the aromatic herbs It was probably the lingering paint fumes that prompted Katja to suggest designing an aromatic 'welcoming the wood' ritual to get the good vibe back into my home. HeeJin, Katja and I adhoc'd three rituals, two of them aroma-centric involving spice-burning and ... Read more
Posted on December 22, 2007 14:42
The neglected autumnal
kitchen garden
Prolific biomass obscuring the cabane After 6 months of neglect, I returned to the Occitanian kitchen garden to find that in my absence it had produced 400 cubic metres of exuberant biomass. In the upper garden the cabane was completely obscured by a thicket of weeds and I'm not even emotionall... Read more
Posted on October 5, 2007 16:52
Whose bread I eat,
his song I sing
Euroforum's Foodservice Congress 2007 was held in conjunction with the FRESH food trade fair in Rotterdam. A lavish display of fruits. With increasing frequency I've been attending expert meetings, symposia and congresses relating to the food industry. More and more these points of contact with... Read more
Posted on September 19, 2007 14:19
Robo Cocktail
Erik Hobijn poses with the Mothuh of all mojito makers At last weekend's party for the youth of today, artist Erik Hobijn demonstrated the explosive power of his handheld cocktail launcher and created some unexpectedly delicious chunky style mojitos. Officially speaking, this cockbot is more of... Read more
Posted on September 3, 2007 21:31
The gentlemen farmers’ summer party
Dancing with wines, dahlia fetishist, celebrity hayseed, gentle farmer-man en silhouette All natural, all gentleman, slash Friesian agro-history adept, organic farmer-man Guus yuks it up with Lisette. Then gives us a reed-obscured all-natural history lesson moving Madeleine and Hans... Read more
Posted on August 27, 2007 19:21
Annual “oregano” harvest
The family that bags trim together, stays together Back from the cloistered life that is a yoga retreat I am welcomed with images of the fambly's summer harvest. Behold my completely blissed-out Mom multi-tasking. She insists that the homegrown herb she's trimming is "oregano" and that she's li... Read more
Posted on August 22, 2007 19:47
Dude, lay off my
ubiquitous Dutch weener
Dutch postage stamps with images of quintessentially Dutch design items incl. HEMA tea kettle Lapin. Producers of the objêts du design Ne'erlandais paid big dosh to have their stuff immortalised. In Dutch media circles this time of year is called 'Cucumber Time'. Supposedly all of our real jou... Read more
Posted on July 27, 2007 14:33
Lab meating Friday
food, art & science
snacks & symposium
Listen up, why am I pink? Tissue Culture and Art's Extra Ear 1/4 Scale, used entirely without permission As part of the exhibition Genesis, The Art & Genomics Centre at the University of Leiden, in sweet collaboration with the Centraal Museum in Utrecht have organised a symposium on the subject... Read more
Posted on June 28, 2007 12:03
Where Nina Planck and I agree to disagree about vegans
Image barely related to entry: Tarama and full-fat kwark on wholewheat bread strewn with chive flowers The following is the correspondence between Nina Planck and I on whether or not veganism is natural for humans. I wrote Nina in regard to her newsletter and Nina's article in the NYTimes Li... Read more
Posted on June 17, 2007 9:35
Nasturtium shots
A toast, "To a nasturtium leaf holding a pearl of vodka" What a pretty shot. The nasturtium leaf tastes like horseradish and is a perfect pallet cleanser after the wodka di buffalo. And because it's just a drop, you can keep on drinkin'. Read more
Posted on June 14, 2007 8:58
Capture the yeast within
That's a chopstick for stirring, not a straw for slurping. My girlbud and twisted lifecoach K'tje has been baking bread for hoards of guests and is in desperate need of yeast. Fresh yeast. Down in Occitania it seems that many a masterbaker is in fact a boulanger truqué. Dang faker bakers don'... Read more
Posted on June 5, 2007 21:21
Glutinous Maximus,
Grow yer own dang protein!
It may be beige, but it sure is some good eatin'... There are days when in one go, we can be inspired enough to shrug off one hella lotta ballast of preconceived notion. Last night was one of those days, when in an ad hoc workshop at the cooking studio of Marlein and Inez, Tomoko taught us to e... Read more
Posted on June 2, 2007 13:12
Passover ultra-lite,
ultra-late,
ultra authentic
Our first matza ball ever. Don't believe the hype. More than half of us had to be at Schiphol Airport the next morning on planes boarding well before 7. We should've blown the whole thing off. I mean, isn't Pesach synonymous with multi-day preparation? To make matters worse, an unfortuitous div... Read more
Posted on April 14, 2007 13:06
So, uh,
what are you doing?
M: mostly alcohol, occasionally a teensy bit of coke. T: weed, coffee and cigarettes, definitely no coke, recently recovered from a Tony's Chocolonely addiction but now I'm into the Euroshopper alternative. It tastes just like slave-free. P: I don't normally do chocolate, but I went throug... Read more
Posted on March 19, 2007 20:56
Golgappa,
1 of the top 5
most sexy things
you can put in your mouth
Try to imagine all of the sexy things that happen in your mouth. Now try to imagine a food that embodies these sensual experiences. You are imagining the Indian street food golgappa, unquestionably one of the most exciting things you can do to your body with food in public, a molecular gastronom... Read more
Posted on March 10, 2007 13:29
Dark side of the moon soup
1000 year old egg, in a puddle of kefir and onions I'm in love, in-loved and love my beloved as much as the next gal, but I couldn't give a rat's ass about Valentine's Day. (Schatje doesn't read my blog, thank gawd!) February is the month where the novelty and exoticism of winter's dreary da... Read more
Posted on February 14, 2007 0:00
Liquid chauvinism,
drinking with Muslims
Buzzkill's throwin' a wrench in my terroir-ism. From time to time a girlfriend coming over to dinner will burst in the door, plop down her big 'ol handbag and announce with a performative voice loud enough for all to hear, 'Oh, and I've stopped drinking!' Pretty much always this means that ... Read more
Posted on January 22, 2007 14:26
The amazing
Sprout (loves) Ikebana
contest
Choreographer Martin Butler's winning entry for the category, 'Fleugalité (bamboo leaf, sango sprouts, rock chives, pea shoots) The amazing Sprout (loves) Ikebana contest was carried out in honour of chef de cuisine Tal Amitai, who was not able to be with us this last week due to the loss of hi... Read more
Posted on January 10, 2007 13:02
Birthday picnic au plein air for proximi et intimi
Transporting the cream puffs using a porcupine Several years ago I sort of got stoned and envisioned myself making a grand birthday party entrance with a giant croque en bouche tower perched on my head. Croque en bouche is traditionally a wedding or baptism cake for French people, constructed o... Read more
Posted on December 25, 2006 3:17
Smoke yer marijuanakkah, it’s time to celebrate Chanukkah
Latkes prepared in 1969 and preserved for lifetime use The continental posse is curious about my visit back to the Heimatt and has requested some reflection on my own personal hotbed of culinary inspiration. When it comes to holiday cooking, Mom (not her real name) says, 'You only need to m... Read more
Posted on December 22, 2006 20:53
Sprout Salon Tonight promises to be parfumistic
Culiblog covergirl Iva Supic loves her up some sprouts While in another part of the world a loved one mourns the loss of a loved one, pouring over every verse of the Quran en famille, here in the Polar Circle it rains, blows and pours and we narrowly avert a Sprout War. Now that the dust has... Read more
Posted on December 15, 2006 10:38
Compost heaps of the rich and famous
The Seyferth house sports a compost heap! Well, at least of the famous. This is a shot of a compost heap in the back of the in-process home being built by designer/architect Christoph Seyferth. Although the house isn't even finished, I was pleased to see that the happening kitchen infrastructur... Read more
Posted on December 14, 2006 14:45
Vermin, varmints and my neighbour who votes incorrectly
Paros major morbidus, deader than a doornail. For friends and fambly who received a frantic email, text or who coached me on the phone this morning, here's an update: - All dead and feathered animals have been removed from the premises. - Chernobylicals have been applied to discourage ... Read more
Posted on November 24, 2006 21:01
Illustrious guests
International art critic Paul Groot inspects the work. Photo by illustrious guest Joost Bottema used entirely with permission Turns out we lingered a bit too long on Mateusz Herczka's phermone exuding garden furniture, but man oh man did we have a good time last night at the sprout restaurant, ... Read more
Posted on November 19, 2006 12:51
Blettes noires pour Yves
Sometimes it's nice to eat really dark food. (more...) Read more
Posted on October 13, 2006 9:41
Make yer own dang
weed butter
The fresher the better, but this ball of dried leaf, brought home from the friends' Friesche farm, will do just fine. Remerçi, Madame! Of course you can substitute any old weed in this weed butter recipe, but I'm old fashioned and just like to use weed. The culinary reasoning behind making but... Read more
Posted on 2:51
Cèpes are proof that Gawd loves us, and wants us to be happy
Today in the market it was all pointy elbows and wingflappenings. Watch out for elderfolk in packs. 'Cèpes are proof that Gawd loves us, and wants us to be happy...' Also sprach Ben Franklin. At least that's what folks down here in Occitania are saying he said. Then there are the other folks w... Read more
Posted on August 29, 2006 16:38
In Memoriam
Anna de Casparis
ANNA DE CASPARIS 15th August 1947 - 18th July 2006 Anna died on Tuesday evening. Her extraordinary, indomitable spirit was evident to the end. We will miss her as a comrade, mother, sister and friend, as someone who lived life with relish and brought great beauty and delicious tarte oignon... Read more
Posted on July 20, 2006 18:40
John Arndt’s
Kitchen of Terrestrial Mechanics
If Mother Nature had designed a kitchen... The Kitchen of Terrestrial Mechanics uses natural phenomenon normally taken for granted like gravity, evaporation, plant growth, static electricity, decomposition and digestion as mechanical elements in a holistic kitchen design. Water dripping off f... Read more
Posted on June 29, 2006 18:14
Not on holiday, just very, very busy
Posted on May 27, 2006 10:00
A garden in absentia
These are images of my kitchen garden in Occitania. Although I've been away for more than two months, it hasn't been left to it's own devices. My garden allotment neighbour Al Gouche, and my dear friend KvR have both been kind enough to water it. This amazing growth (I can't even see the fig tree,... Read more
Posted on November 8, 2005 11:28
Quandry: non locative comfort food
First things first, hats off to Auke Touwslager for inventing the term locative food on the 27th at the Food Design Symposium at the SMCS. For me this term pinpoints the quandry with which I am faced as a 3rd generation ex-pat. (With some folks it's just baked into the genes.) Locative food is foo... Read more
Posted on October 2, 2005 11:40
Yurt and garden
My garden at three and a half weeks old, is thriving! My yurt, set up at the edge of a vineyard, with views into two river valleys and mountains on all sides, is now little more than a glorified bedroom, shouting distance from the 'real house' in town. But in one week's time a very special guest... Read more
Posted on August 13, 2005 11:24
Blighted blackberries, all you can eat
In the valley, all of the climbing berry bushes are suffering from blight. Blackberries, raspberries, rusty and yellow leaved are making the locals depressed. My neighbour Jean-Louis tells me, 'Take them all, I just can't stand the sight of it'. 'You want me to take all of your blackberries?!' Eve... Read more
Posted on August 5, 2005 9:00
That’s French for BBQ practice
Last year I bought my first BBQ, a very cute bbq-for-one sort of thing. The level of my naïvete concerning all things BBQ became apparent when it turned out that there really is no such thing as BBQ'ing for one. After giving her a good shining, I announced to the hungry hoard that it was I who wo... Read more
Posted on August 2, 2005 14:57
Will weed for food (again)
This is hopefully the last gushy garden blog entry and I will try to stick to the menu from now on. But whilst weeding my allotment, I found five clumps of bean plants, rows of coreander and a few onions. It's bare but ready for some real landscaping now. I am told that there are still four months... Read more
Posted on July 20, 2005 20:48
Why we do it
Madame Kristi and her kitchen garden. Beer? Cigarette? Under the shade of the fig tree, El Gouche is truly the host with the most of the garden allotments. I never leave for home without at least three heads of the most delicious lettuce, handfuls of radishes and lots of arm touching. Read more
Posted on July 16, 2005 8:39
Oh yes it will…
This is not a planting map. This is just an illustration showing that you can fit all of these plants into one wee kitchen garden. The plan is to plant in rounds with tall things in the middle and shorter things towards the edges. Maybe I'll even introduce verticality by planting on mounds. Read more
Posted on July 9, 2005 12:41
Inspiration-in-law
This graphic design jewel is the image of a kitchen garden planting scheme made by the mother of a friend of mine. At the time of it's creation, said mother was also mother-in-law of my dear friend KvR and it was the first thing I noticed when I walked into her apartment. Read more
Posted on July 8, 2005 12:57
Claiming my feed at feedster
No Need to Click Here - I'm just claiming my feed at Feedster Read more
Posted on June 19, 2005 10:30
Hibiscus flowers
One million years ago, when I was a little girl, I had a piano teacher called Miss Pierce. She was an elegant and graceful woman, and ancient, as far as I was concerned. She was the secret girlfriend of Mr. Greenjeans, from the chilluns' TV show, Captain Kangaroo! We lived in a university town f... Read more
Posted on June 12, 2005 14:25
Kaprow’s fluids
Art online or e-flux sent me this. It's tomorrow so rush on down to Basel if you don't want to miss out. Allan Kaprow: FLUIDS, 1967/2005 International workshop of the Applied Arts Universities at Art Unlimited Basel June 13, 2005, from 14.00h To mark the opening of Art Unlimited in Basle, Allan... Read more
Posted on June 11, 2005 0:18
Art is, art was fluid last Sunday
Due to the good company and delightfully engaged audience, artist initiative Artis in Den Bosch showed this Sunday (05.06.2005) that they really know how to throw a happening. Margriet Kemper opened the salon with a presentation of her book, Speak, Image! (unfortunately only in Dutch) in whic... Read more
Posted on June 8, 2005 9:57
Recipes without words
Image: olive oil, green tea powder, ume boshi vinegar, © Debra Solomon 2004 The images above and below are from a cookbook of mine in-the-making titled Recipes without words. Or rather, with very few words. More later. I’m about to do a presentation about culiblog in the ‘s Hertogenbosch ... Read more
Posted on June 5, 2005 15:19
Leafenware is everything but the squeal
A banana leaf is a plate in Bangalore. The uppermost image shows a Ghandi bazaar (Bangalore) plate maker producing and selling leafenware on the street. The waste products of his production are eaten by noshing cows. This is 'everything but the squeal' vegetarian-style. But Delhi is far far a... Read more
Posted on June 2, 2005 9:47
Pasta that is pasta
(more...) Read more
Posted on May 27, 2005 11:01
Pasta that is not pasta
Finalement, Pasta that is not pasta. In this recipe I use thinly sliced raw courgette/zucchini as spaghettini, and courgette/zucchini and beet slices as ravioli. The main ingredient of the sauce is Turkish pickled and roasted peppers, a product I love because of the bits of charred skin still s... Read more
Posted on 9:01
Play with a mandolin
The original recipe for Pasta that is not pasta is coming. But first you need to own a mandolin. Orange rubber bangles, model's own, courgette rings and bangles, model's own. Read more
Posted on May 14, 2005 13:30
Garlic and beetroot
Sliced garlic, marinated with beetroot, lime zest, lime juice, fleur de sel and extra virgin olive oil. (more...) Read more
Posted on May 13, 2005 13:23
Birthday is coming up December 24
And this is exactly what I want. Leatherbound. Its a collector's item so it may take some scrounging around. I already have the paperback. Read more
Posted on May 10, 2005 10:17
Which one is the fish skin wedding anniversary?
5th Wedding Anniversary Menu for John and Kristi Pasta that is not pasta - courgette spaghettini - courgette ravioli - roasted and pickled pepper coulis - rocket emulsion - even creamier cheese in a can Pepesan sans pep - grated coconut tamale with - smoked mackerel marinated in tama... Read more
Posted on May 9, 2005 10:19
Fallen Fruit
Red apples on the left, yellow apples on the right. All of the apples were going to waste. As a fan of food foraging and fruit stealing, and as a woman who had never bought fruit except for bananas, mangos and the occasional avocado until she moved up North to the Polar Circle, I applaud the Fa... Read more
Posted on May 7, 2005 1:58
Another short supply chain
This time it's dessert! Ladoos, to be exact. These gentlemen are working in the temple compound (Hanuman Mandir, CP, Delhi) 30 metres from the dung fuel sales and manufacturing woman. Their whole production setup takes place within 10 metres, their point of sale is 30 metres away. A ladoo is ... Read more
Posted on April 26, 2005 9:07
Love those short supply chains
Here in Europe we can't stop talking about 'food miles', that is to say, how many kilometres our food travels before we actually get to touch it. There's that quite famous study of the strawberry yoghurt, It's the same for all products, including cow dung fuel. The images shown were all taken wi... Read more
Posted on 8:24
Passover cleaning
In December 2004, a Spanish Talmudic scholar named Sinterklaas was cited translating the Torah, 'Passover is the holiday when it behooves us to clean the barnacles out of our grooves'. If you don't have anything in the fridge, it's easier to clean it. Smetvrees, the fear of contamina... Read more
Posted on April 22, 2005 10:20
Avocado update
Safe and sound back in the Heimatt. Pity la geste Californienne. Compare the image above to the entry of hope before heading off to India and France. Looks like my sense of home in Amsterdam needs a bit of nurturing. My inner mother tells me to return the failed avocado sprouters to their original... Read more
Posted on April 21, 2005 8:01
Sticking to the streets
Delhi- Clustering their services in one Connaught Place kiosk are four paan salesmen, each selling a different recipe of this perfumed and intoxicating digestive leaf from the kiosk's cardinal points. One very interesting thing we learned from two of the Nomadic Banquet participants, John ... Read more
Posted on April 16, 2005 9:33
Delhi recycling, in all fairness
When is recycling not really recycling? When the recycled or re-purposed item never really had a purpose in the first place. These papers, have been left on the ground (location across the street from Jantar Mantar, Delhi), as far as I can tell, for no other purpose than to be repurposed. The imag... Read more
Posted on March 15, 2005 13:07
Black Beauties, wafting truffles from Occitania
It wasn't a conventional Valentine's Day gift, but I do think it should become one. I am lucky enough to have dear friends that live in a part of the world where these elephant-skinned nuggets grow underground. Fortune would have it that 2 days before their arrival up here in the Polar Circle a l... Read more
Posted on March 7, 2005 21:42
How to behave like a Californian
Don't throw away your avocado seeds! Grow them. That was my advice to KvR. Actually up here in the Polar Circle in the month of February these seeds, proof of my not always eating seasonal and local produce, will probably rot in the darkness before they sprout. They will however serve as a lesson ... Read more
Posted on February 2, 2005 12:44
More raw beets for the neighbours
Raw beet ravioli. Delicious, beautiful and here I am hybernating. It was time for all of my vegetarian architect neighbours to meet over dinner. Click below for recipe. (more...) Read more
Posted on January 31, 2005 23:36
Gullet Girl
This is the correct Dutch way to eat a herring. By firelight. (more...) Read more
Posted on January 24, 2005 9:31
Do like Data does and bake me something
Yesterday Data baked a strawberry jam muffin declaring to her mother that she no longer wants to be a chef, but a chocolatier! This is probably because when Data was 3, way back in 1997, her mother's nickname for her was "Data Chocolata". Or maybe there's another reason. Data, who now answers... Read more
Posted on January 22, 2005 15:06
Brain Food
This terribly sad but well written book by Mark Kurlansky is a gripping history from the perspective of the cod. Kurlansky tells how fishing for this gadiform has deeply affected the wealth and development of many nations and technologies. I'm thinking the Flounder by Gunther Grass that I read bac... Read more
Posted on January 20, 2005 20:54
Keeping one’s vows
Remember in October when I had just bought Roxanne Klein's R A W and I reported how it made me homesick for Laurel's Kitchen? And then upon rereading Laurel's Kitchen I made a vow to 'take cashew cheese seriously' from now on? Well, I have been taking cashew cheese making very seriously indeed, a... Read more
Posted on January 19, 2005 17:09
Culiblog on holiday until the 14th I mean the 18th of January
Due to my being perpetually en route in the coming days I will resume writing and reporting on the 14th I mean the 18th of January. Looking forward to seeing you then. Read more
Posted on January 11, 2005 10:29
Juicing, but not frothing, and you?
So far this juice fast has yielded quite a number of discoveries, the usefullness of oat milk being one of them. In my opinion grain and nut milks qualify for a juice fast because they are simply the wrung out water in which grain or nut meal has been soaking. These 'milks' don't give the gut flor... Read more
Posted on January 6, 2005 22:46
Milk tasting, and you?
As I said, not eating solid foods affords you a chance to try new things. Tonight we did a little experimental milk tasting. Because we're on a juice fast and generally behaving as self-righteously as we can we decided to bypass the locally produced cow, sheep and goat varieties and test the local... Read more
Posted on January 5, 2005 22:19
Hey that’s stealing!
Persimmon photo by Kristine Malden A jaunt over to the Accidental Hedonist weblog and what do I see? A link to a list compiled by the BBC of 50 things to eat before you die. If you ask me, this list, compiled by reader survey is pretty piss poor. I'm still a spring chicken (according to my moth... Read more
Posted on December 24, 2004 2:00
Culiblog FINALIST in 2 Int’l Food Blog Award categories!
Dear Readers, Thank you so much for nominating culiblog in the International Food Blog Awards hosted by the Accidental Hedonist. Your support has placed culiblog in the finals in two (2) categories; writing and humor. Between NOW and midnight on the 31st of December (Pacific Standard Time) you ... Read more
Posted on December 22, 2004 8:53
A grain of salt: holiday gifts for under 5 euro
In just 3 days I will be one of the extended friends of family at an English Xmas celebration. This could be just the chance I've been waiting for to initiate a salt and fleur de sel tasting. It's the thought that counts, right? Fleur de sel (salt flower) is the term for the "young" crystals tha... Read more
Posted on December 21, 2004 16:50
We’ve got more spice than you do…
And we're also more organised than you are 'ceptin the fact that everything still lives on the floor. But it's only a matter of days before F&K's dried spice collection becomes a fabulous installation on the kitchen wall. And so I ask you Gentle Reader, would any of you find it useful to hav... Read more
Posted on December 18, 2004 22:55
Please help culiblog get the vote out!
Culiblog is chuffed and honoured about the nominations for the International Food Blog Award! But there is still ONE MORE DAY to let your nomination be counted. Here are some URLS for the individual categories: Accidental Hedonist Best Overall Food Blog Nomination Page Accidental Hedonist Best N... Read more
Posted on 11:56
Culiblog nominated for the International Food Blog Awards
Could we be more chuffed or more honoured (or more pluralis majestatis?) than when we heard that the dear and fabulous RvT had nominated culiblog for the International Food Blog Awards? Well, maybe when we win. There are just 5 more days to second RvT's nomination. Why not click on the category ... Read more
Posted on December 15, 2004 12:37
Re-enact creaming
Mediamatic and CASCO's performance night titled Re-enact was rife with food related performance art. My absolute favourite performer was Nezaket Ekici who oh so diva-liciously turned cream into butter with her bare right hand. It took 24 minutes or thereabouts. Everyone was aswoon! (more...)... Read more
Posted on December 13, 2004 13:47
Dabba Wallah - git yer tiffin while it’s HOT
You're a dutiful wife (actually I'm temporarily in-between relationships) and nothing short of your own love-imbued cuisine will suffice to nourish your office-bound husband for his lunchtime meal. Problem is you're out in the suburbs of Mumbai and he's situated downtown for the lunchtime hours. H... Read more
Posted on December 10, 2004 12:02
Wired Juice
Who will design tomorrow's Information Products and Services? It seems that I will. My good friends at the Centre for Knowledege Societies in Bangalore, India are not afraid of connecting this image of a juice vendor to the concept of wiring up the street. The Nomadic Banquet morphogenetic meme ... Read more
Posted on November 30, 2004 18:11
Recycle and Re-Use your Superfluous Spoon Collection
I just can't do it. I can't give away my superfluous spoon collection and my small liquid container collection. I know the rules for our Jewish-Occitanian (SinterKlaas) holiday require us to give presents that we have culled from our closets, recycled and re-used, but I just can't part with thes... Read more
Posted on November 26, 2004 12:45
Adam is the genuine article…
The very attentive Adam Kuban raced over on his, his, (whatever sort of motorcycle he's riding) to assure me that his weblog Slice is purely about offering the best possible pizza fieldguide and not about I-Pod applications, 'not that there's anything wrong with that...' One lengthy browsie-brows... Read more
Posted on November 23, 2004 0:10
Pie-pod
Is it a blog about finding the best pizzas in NYC or a weblog designed to sell an I-pod application? The following text has been lifted from Slice, (a weblog built around an I-pod application) to help you buy the best pizza in New York. Hm. piPod 1.2 is now available. (Download it at right.) Sign... Read more
Posted on November 22, 2004 17:39
Latvian Master Baker
I'm living with Latvians again. This time Emils has brought wife/girlfriend Simone and its cosy as can be. They brought me some highly crafted rye bread from Riga. Normally the loaves are 50cm across, this loaf being a cute mini export version. The bakery claims to be the 'only bakery in ... Read more
Posted on November 17, 2004 22:05
La Peche qui brule
That was the title of the smoldering peach course on that eventually sultry August evening. We placed the carmelised peaches on the pôts de creme au chocolate brulée. You can't eat one without eating the other. And that's exactly what a French speaker would say, 'You can't heat one ... Read more
Posted on November 16, 2004 17:59
The Banquet Years
Guess what we did last summer... we had a banquet! Maybe because my last entry looked so pitiful, the colourful cakes and the leaden November sky. I thought it was high time to upload some images from this summer's culinary activities - and not just to some dank place in the culiblog archives. ... Read more
Posted on 17:44
Halalchisch
What's wrong with this image? Read more
Posted on November 6, 2004 19:52
Hash Shakes are sooooooooo passée
Well, what were You eating one and a half years ago? Bhang Shake (serves 3) Aditya and Arjun (not their real names) dosed me with the vivid high of this sublime hash milkshake one and a half year's ago. What were we THINKING!!! (more...) Read more
Posted on November 5, 2004 20:58
I’m too sad to tell you…
anything about food and cooking today. How can one think about food at a time like this? Aside from the compiled tragedies of murder and state institutionalised despicable practice in the Old Country, I just can't seem to stop eating vegan style since my fast... well, 'ceptin the milk in my coffee. Read more
Posted on November 3, 2004 14:16
Learning through your Ass: The Return of Laurel’s Kitchen
When I became a vegetarian at the tender age of 13, my parents, fearing that I would stunt my own growth, gave me what was considered at the time to be a good introduction to vegetarian nutrition, amino acid chains and global food politics. It was my first cookbook ever and its pictureless recip... Read more
Posted on October 8, 2004 1:09
Ik lust je R A W
Wing flapping all around! Today I indulged myself and bought a cookbook that I have wanted to own for quite some time. R A W by Roxanne Klein (a culinary approach to vegan and raw food cooking) with Charlie Trotter, one of the US's most innovative chefs. Regular readers know that porkatarians like... Read more
Posted on October 7, 2004 17:52
It’s not easy being green
We asked ourselves if Absinth was legal in the Netherlands and without waiting for the answer popped that screwcap right off the bottle. It was a first for me to have actual manufactured absinth instead of the bitter homemade wormwood brews we used to make back in the day. This stuff was almost to... Read more
Posted on October 6, 2004 18:49
Changes
This recipe for Chalupsie has been hybridised to the hilt. Pronounce it however you like, it's just Stuffed Cabbage or Chou Farci and up here in the Polar Circle we need hearty winter fare like this. C H A N G E S : It was my Gramma's recipe from the 'old country', from HER mother, but Grams ... Read more
Posted on October 4, 2004 11:15
Google Recipe Finder
The fabulous R.vT. came up with this Google Recipe Search link. http://theory.stanford.edu/~amitp/recipe.html Forget typing in turkey, or wild boar. It's just a search engine, go crazy and try tofurkey + lemon curd or monkey + banana + camenbert! Suddenly nothing seems wierd anymore. (Does this me... Read more
Posted on October 2, 2004 22:35
Glycemic Index, Glycemic Load
Okay Freaks, here is a great article about the definition of Glycemic Index and Glycemic load. Don't mind the fact that you have to go to a diabetes website to read about it. Diabetics, folks with hypoglycemia and athletes need to be experts on glycemic indexes and loads. http://diabetes.about.com/l... Read more
Posted on September 23, 2004 14:00
Eat off the floor? Get the facts…
In Amsterdam if I drop food when I'm cooking I always just pick it up and pop it into my mouth. I eat off my floor - sometimes days after the 'fall'. And what you may ask are my criteria for scrapping or scarfing? With me it depends on whether the food was initially wet or dry. (See semi-unrelated... Read more
Posted on 12:08
Oh to be a gay man and not on speaking terms…
Pictured above is a series of cakes designed and produced by Kees Raat of Unlimited Delicious in Amsterdam. It doesn't really matter what sort of cakes, I bought 3 kinds and they were all intriguing to the eye and I can only imagine that the taste was insane. I didn't actually get offered a bite. ... Read more
Posted on September 21, 2004 11:32
Dutch Word of the Day: Ontslakken???
Ontslakken means to remove the mucous, to dredge one's innermost guts and purge them from all toxic slime buildup and sediment. On the night before John and Kristi returned to Occitania Aya, Marseille, JT, Kristi and I went out to eat at Cambodja City in the 'Pijp'. I absolutely endorse CC's spr... Read more
Posted on September 13, 2004 23:59
Harvest begins and Summer leaves off
At Fred and Kristine's the tomato harvest is in full-swing. This is my adhoc collection of pear tomatoes, the beans are at my feet. They planted 19 other sorts of heirloom varieties but old-fashioned girl that I am, I just prefer the cherry tomatoes. This is evidenced by that fact that I don't ap... Read more
Posted on August 31, 2004 0:16
Radiostilte
Gentle Readers, Please excuse the radio silence of the Culiblog this summer. I am in the process of buying and installing a yurt and it is occupying my brain and time. The good news is that the YURT is coming Monday August 23, 2004 and will be residing in the Thackara-vanRiet cellar until the rain... Read more
Posted on August 21, 2004 10:58
Leafy Greens
Up here at the Chateau there is no shortage of appreciation for leafy greens. Tonight we eat our salad with rapt attention as Kristine sings the praises of yesterday's salad, plucked by a visiting chef. Claire and Valerie recount that their Grandmere not only goes mushroom hunting but salad green hu... Read more
Posted on August 16, 2004 11:56
le Fauconnier
Serge is a childhood friend of Fred (de Kristine) and is a professional falconner. He trains falcons to hunt birds for humans. It seems that falconning is as old as bird eating itself. Hunters would (and still do) 'beat the rushes' - make lots of noise in order to flush out the game birds. Seeing ... Read more
Posted on August 1, 2004 14:15
Will Weed for Food
Ikea's new packaging strategy. Actually this is part of an elaborate sneaky garden design by Kristine and Fred. We're looking forward to the recipes but by the looks of these leafy babies we'll only be making weed butter. (more...) Read more
Posted on July 26, 2004 11:53
Surf and Turf
The results of our adhoc fish and sausage fry, on a private beach along the shaded banks of the Vis. It was a perfect summer's day, a wonderful and unusual conglommeration of people, each one more interesting to me than the next. The day unfolded from pleasure to pleasure, the compa... Read more
Posted on July 24, 2004 12:30
Un vraiment couteau l’Aguiole!
After leaving the yurt encampment on the Aubrac Thursday, JT, Kristi and I decide to go down to the village of l'Aguiole to check out the village famous for its handmade, bee-backed knives. At lunch Kristi and John surprise me with un cadeau d'alliance! Tears well up in my eyes and I become the i... Read more
Posted on July 23, 2004 8:17
Feeding Frenzy
I see my formerly skinny friend licking her fingers and I go into a cooking frenzy. These pictures were not posed. Yes, I have arrived safely and will start blogging regularly again. Pardon the hiatus. Read more
Posted on July 19, 2004 13:05
Presentation is Everything
I feel like this little raisin. (more...) Read more
Posted on July 14, 2004 23:38
No Rest for the Rugged
There you are, a pre Iron Age chef and you want to whip up a fine bouillon for tonight's f�ete. It's easy as pie... read on. (more...) Read more
Posted on July 13, 2004 10:42
If it Bleeds, it Leads
That's was one of the more memorable lines in Michael Moore's, 'Bowling for Columbine'. Moore is speaking to a TV producer, asking him to explain why there are so many fear evoking images on the US nightly news. The TV producer replies self-evidently, 'If it bleeds, it leads'. I thought the line ... Read more
Posted on July 12, 2004 13:28
I love smoking: tea-smoked salmon and a dessert borscht fit for a foot massage
In 6 steps from upper left; 1. Line a wok with aluminium foil and place a handful of any sort of rice on the bottom. 2. Place a goodly amount of delicious loose tea on top of the rice. Earl Grey is the best choice. You are about to create a smoker in which the rice and the tea are the smolder... Read more
Posted on July 11, 2004 16:14
Taiwanese Bean Beverage
Yesterday Dan said that Latvians are lucky. But today is another day and for breakfast I decided to serve up this Taiwanese Bean Beverage to my Latvian guest *Emils. Just a little good morning experiment. Emils remained cheerful throughout the tasting although shortly after fulfilling his task ... Read more
Posted on July 1, 2004 14:41
More Chinese Food!
Yes, that's a hedgehog riding a donkey! This Chinese cookie is made from fortune cookie dough. Normally I never eat fortune cookies, but these were so beautiful... that I can't eat them either. (more...) Read more
Posted on June 25, 2004 23:59
Moralist hangups
It's a day for raucous rejoicing when an immigrant to the Netherlands can help the natives remember their culinary traditions. Hangop is a Dutch summer dessert. It is simply yoghurt hung up in a wet tea towel until all of the whey has drained out of it, thickening the yoghurt in the process. 'Wh... Read more
Posted on June 20, 2004 16:35
Carrot Caramel with Poached Peaches
Sometimes you make something so tasty it just boggles the mind. Carrot Caramel with Poached Peaches Have ready at hand: - peaches: poached, peeled and portioned - fresh carrot juice - juice of one lemon - a great deal of white sugar - a big sheet of baker's parchment laid out on a heat resi... Read more
Posted on June 14, 2004 16:52
Comfort Food
Since I was 14 I've been a huge fan of kimchi (korean pickled cabbage). And lately not a day goes by when I don't eat it. And lately I eat it with noodle-cut tofu, 'white cheese soup', black sesame seeds and wasabi peanuts. I love the way the different textures of cabbage and daikon radish feel ... Read more
Posted on June 12, 2004 16:11
Camper’s Flagship Restaurant
The wall mural menu at 'Foodball'. These last days in Barcelona I had the opportunity to meet up with designer Marti Guixé to talk about our food-related projects. He showed me the newly opened Camper flagship restaurant that he designed. It's all about balls. (more...) Read more
Posted on June 7, 2004 23:34
KimChi Monkfish Papillot
On a piece of parchment place 6 cloves of roasted garlic, a hunk of monkfish, fresh kimchi, butter, scatter with fermented salted soybeans, and drizzle with beer. Fold and staple the parchment to form a sealed package. Place in preheated oven at 200� for 15 minutes. When it smells good, its rea... Read more
Posted on May 31, 2004 9:53
Edibility Stamp
Stamp found on a block of tempeh. Edible, drinkable. You can eat it, and apparently you can also drink it. Read more
Posted on May 29, 2004 13:11
Nature’s Bouillon Cubes
Roasted cloves of garlic thrown into salted water seem to work as nature's bouillon. I roasted the cloves for about an hour in a hot oven (200� c) and had been adding them to soups like bouillon cubes, but now I'm just popping them into my mouth and eating them like raisins. (more...) Read more
Posted on May 18, 2004 8:42
A bite of heaven
The dumpling is a perfect food. This one is from a shop on the HuaHaiLu in Nanjing. Read more
Posted on May 11, 2004 16:53
Clams, mud, blood, bike…
You can use the bike to get away from the clams, mud and blood. (This photo was taken in front of the market in Nanjing, PRC.) Read more
Posted on May 9, 2004 16:51
Eat Yer Snakes
"Well because my Auntie was a Mormon missionary and she was actually E A T E N A L I V E by snakes. Ever since then I haven't had much appetite for snakes. " "Nope, not even if they're skewered." technorati tags: China, Nanjing, snakes, outdoor market Read more
Posted on May 8, 2004 16:48
The Tofu Section
A tofu stand at the open market in Nanjing. The black tofu is 'aged' and has a smell that takes some getting used to, but once you get past the aroma it is very mild of taste. It might take awhile to get past the aroma. I didn't succeed. Click image to see a different tofu stand. Read more
Posted on May 7, 2004 14:50
Duck Entier
A complete duck, completely chopped. Note bill. Read more
Posted on May 4, 2004 14:37
Nomadic Banquet mobile kitchen
Mobile kitchen number 59. (more...) Read more
Posted on May 3, 2004 13:43
Don’t Spit Everywhere
No one seemed to be paying a whole lot of attention to these wonderful posters. (more...) Read more
Posted on May 1, 2004 13:32
Cooking out of doors
An outdoor kitchen on a Shanghai street corner. This restaurant was serving breakfast, lunch and dinner. (more...) Read more
Posted on April 30, 2004 13:30
New Logo
This is not a KFC. Read more
Posted on April 27, 2004 13:18
A Single Grain of Rice
Yi Li Mi = A Single Grain of Rice in mandarin neon. A Single Grain of Rice is a project for a culinarily oriented fasting restaurant that I am initiating. Future entries in 2006 will explain this project in greater depth, but at least I've got the neon sign. technorati tags: fasting, China, neo... Read more
Posted on April 25, 2004 12:49
Water distribution by bike
2L PP PD = Two litres per person per day. No gettin' around that. Now get it out there. Read more
Posted on April 24, 2004 18:09
Nomadic Banquet
A tea jar holder in a taxi. Read more
Posted on April 20, 2004 12:24
The Single Most Delicious Pork Fat
Cubes of marinated and roasted pork fat atop aromatic stewed seagrass. So far this is the most delicious thing I have eaten in China. (more...) Read more
Posted on April 14, 2004 11:33
No Drinks in the Lecture Hall
Nanjing University Students leave their thermos' of hot water outside the lecture hall and somehow remember which one is theirs when they leave the building after the lecture. Read more
Posted on April 11, 2004 11:21
Attempt # 2 at Acquiring a Taste for Stinky Tofu
I like the i d e a of stinky tofu but I haven't yet acquired a taste for it. The version depicted above is fried. I thought this would diminish the aroma reminiscent of human excrement that this foodstuff can't help but exude. Sadly the frying seems to have had no affect upon the smell of stinky t... Read more
Posted on April 8, 2004 11:05
Eaten Alive
"Well you see, my maternal grandfather was a merchant marine and he was actually EATEN ALIVE one day by an octopus and ever since that day I just can't eat octopus anymore..." "No, not even if its dead and skewered." Read more
Posted on April 4, 2004 10:37
The Most Beautiful Dumpling in the Entire World
This is an image of what I consider to be the most beautiful dumpling that I ever have seen. It was also rather delicious, and the texture was... curious. Steamed rice gluten, chopped spinach interior with egg and spring onion. Read more
Posted on March 29, 2004 9:22
Sparkling Dumplings
This image shows what a little tapioca can do to an ordinary steamed bun. Read more
Posted on 9:15
Attempt #1: Learning to Love Stinky Tofu
The Chinese call it 'Stinky Tofu'. And they're not lying. It's aged tofu that many a left coast university student has inadvertently made by just leaving the tofu to its own devices. Eating Stinky Tofu requires acquiring an acquired taste. Every image of this food in my Chinese Food point-it wil... Read more
Posted on March 27, 2004 8:27
Duck Entier en plastique
Duck under plastic wrap at a food-court style restaurant in Nanjing, PRC Read more
Posted on March 25, 2004 8:12
Juice fasting, Soup fasting
In preparation of my trip to PRChina I am fasting this week. Liquids only� primarily fruit and vegetable juices, but also broths and froths. It is exciting to present myself with the opportunity of creating new juice and soup recipes as well doing a survey on rice, soy, and barley 'milks'. I ha... Read more
Posted on March 20, 2004 22:32
Recipes for Geese and People
and Jeremijenko’s OOZ
2nd course of the dinner for geese and people was called Vegetable Matter Underfoot, (salad carpaccio) visually references the trampled vegetation at the sides of ponds and lakes where waterfowl like to hang out. Natalie Jeremijenko is developing a zoo without cages, and she's calling it 00Z. T... Read more
Posted on March 2, 2004 17:50
Culinary experimentation dream
Culiblog dot org was launched in October 2004 from a series of entries written since May of that year. This entry was originally sent as an email to friends and was later added to the culiblog collection. Last night I had a very long and vivid dream that I won't get into just now, (because it was l... Read more
Posted on September 29, 2003 15:12
