Harvesting rhubarb by candlelight
January 4, 2008
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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 harvesting rhubarb by candlelight one of my 2008 New Years’ resolutions. I’m not getting any younger, and there is no time like the present to maximise the flavour potential of rhubarb. And in all seriousness, it is not unexpected that my food will taste better if I am connected to its harvest, by science or by ritual. Whatever works.
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Here’s the list:
1. 3. Adding milk to tea negates the health-giving effects of a hot brew. More details
2. 5. Cloudy apple juice is healthier than clear, containing almost double the antioxidants which protect against heart disease and cancer. More details
3. 6. Dishcloths are purged of 99% of their bacteria during two minutes in a microwave. More details
4. 7. A haddock’s mating call starts as a slow knocking sound, before turning into a quicker hum similar to a small motorcycle revving its engine. More details
5. 10. Brazil nuts are seeds encased in an outer shell that weighs more than 1kg. More details
6. 17. Two cups of spearmint tea a day is thought to control excessive hair growth for women. More details
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7. 26. Harvesting rhubarb in candlelight helps preserve its flavour. More details
8. 30. Serving anything more than tea and biscuits at a political meeting is an offence called “treating” and punishable by a year in prison or an unlimited fine, under the the Representation of the People Act 1893. More details
9. 37. Spiralling obesity rates are forcing councils to upgrade their crematoria, to take wider coffins. More details
10. 44. Europe has a vodka belt comprising Poland, Estonia, Latvia, Lithuania, Finland, Denmark and Sweden, although the drink is also made in countries such as Britain, France, Italy and Spain. More details
11. 46. Peanuts can be made into diamonds. More details
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12. 75. CO2 emissions from shipping are twice the level of aviation. More details
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13. 90. Chickens can be diagnosed with depression. More details
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A pinhole for yer piehole
December 27, 2007
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Justin Quinnell’s in mouth pinhole photography, image used entirely without permission
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Welcoming the wood,
Culiblog is finally back in the house
December 22, 2007
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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 copious amounts of kimchi. We also decided on a third less aromatic ritual involving generously overflowing tequila shots and representing the overflowing happiness which will take place in this new home. And studio. And kitchen studio.
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Spices lit for the smoldering
Sage is commonly used to inaugurate new spaces, but I associate sage in its dried form with sinus issues and decided that a mixture of herbs would be more fitting for this occasion. I combined a masala of dried sage (for scent and smoldering) with chai mix (ground and given to me by the owner of Balraj, the Indian restaurant that was my sustanence in the 4 months of living without a kitchen), cardamom (because a day without is more difficult than a day with), sumac (because this will be the new spice in my life), bay laurel (because it reminds me of my other two Heimatts, where it grows wild), and of course the sacred herb (homegrown, and gifted from my favourite Friesian farm). HeeJin and Katja lit the herbs, and we roamed throughout the apartment blowing the wafting smoke into every corner and cabinet for good luck.
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HeeJin shows us how to make a kimchi pancake
Now that the house smelled great, and the sacred herb doing its thing, it was time for the kimchi portion of the ritual. Hailing from the Zion of kimchi, HeeJin set to work preparing pancakes from whole wheat and rice flour, the available veg and some aged and aromatic’ kimchi that was already busy inaugurating the fridge. The pancakes reminded me of Indian pakoras and I’ve decided that they would make a good winter breakfast or snack. HeeJin said that this is Korean comfort food and I was pleased that the evening’s aroma rituals included this auspicious food and panacea.
I won’t describe the final ritual involving the tequila shots because surely everyone knows this ritual already. The past 4 months were like live/working with one arm tied behind my back and now each step of real-homemaking brings me back to myself. It was the longest night of the year but the first real feeling of a night at, no, in my HOME, with friends. Amen to that.
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Not entirely photogenic, kimchi pancake batter
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Golden delicious, not unlike a large pakora
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