March 2, 2010
Culinography: Quince Blossoms
I bought these quince blossoms in Brooklyn. Often an early bloom, quince blossoms are a promising sign of spring amidst all the snow in New York City.
What is Umami? Ponder the oyster. A martini. Tom yum. Carne asada. Fleur de sel. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
recent comments
kayoko: Eric- you’ll need to free up a few belt notches, for sure. So jealous!
kayoko: HOORAY FOR LANCASTER BUTTER! Don’t know what the Amish do, but they make the BEST BUTTER EVER.
Eric: I’m very concerned for my heart health when I move to NOLA next year.
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Fruit
December 16, 2009
The Essence of Winter: Satsuma Mikan
In Japan, the start of the satsuma mikan (tangerine) season is truly the mark of winter. It’s a specific breed of oranges that are sweet like honey and the skin just peels right off.
My folks have a satsuma tree in the backyard. Lucky me!
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December 8, 2009
El Barrio Love: Patty’s Fruitland (SD)
Nate took me to the Barrio Logan section of San Diego, which I adored. Colorful houses and storefronts dotted the streets, signs were in Spanish, and grocery shops boasted three avocados for a $1. BARGAINTIME.
It’s that sort of neighborhood– still predominantly catering to the
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November 11, 2009
Happy Hour: Simply Soda & Spirits
Perhaps you were thinking that the cocktails presented here in Happy Hour are too fussy. And perchance you wondered if there are drinks you could make that could astonish your tastebuds without inducing exhaustion from the process. You do, after all, have
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July 20, 2009
Apricot Jamming: Fruit Prep, Pt. 1
When I saw Merriberry’s beautiful apricot tree budding with gorgeous blush-hued fruit, I knew just what I wanted to do: JAM IT! This would be my first time attempting such an arduous-sounding project, and arduous it would indeed end up being. All in all however, it was well
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June 26, 2009
How to Make Biwashu (Loquat Liqueur)
After making my umeshu and bottling it up for indulgence in October, I became restless. I wanted to make more while I waited for three months. But this time I wanted to try another fruit. After discussing it over with a veteran Japanese fruit liqueur-maker (my
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June 23, 2009
Culinography: Strawberry Picking in Santa Barbara
Just got back from a blissful week at my aunt & uncle’s beach house in Santa Barbara. This is a picture I took of my mom picking strawberries.
June 16, 2009
How to Make Umeshu (Japanese Plum Liqueur)
Japanese mothers and grandmothers are hardcore. Every year they make their own liqueur and June is the month to start preparing. Starting in late May, supermarkets stock ume (Japanese plums) in bags of 1 kilogram which cost around 700-900 yen per bag, alongside cartons of white liquor. I
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June 6, 2009
Introducing Biwa, aka the Loquat
My mama brought home a bag of biwa the other day, the Japanese word for the fruit loquat. I guess her friend has a biwa tree in her yard- have you ever heard of them? They are these darling little apricot-like things that grow in clusters. Look at this one small branch!
