What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
Anders: Maybe the octopus wasn’t big enough? Small ambitions, small payouts bla bla bla. You should’ve...
tomo: this is exactly why I do not eat octopus, did someone say “suction cups?!” no thank you very much.
yoko: Yamahomo – Okay I’ll try the flash frozen types. But this ordeal might have turned me off from...
Vanessa Bahmani: Thanks for the post. I too wish we would have been able to post while in NOLA, but it was just...
February 18, 2010
Natto is the one of those foods that elicits strong reactions. I get overwhelmed with a sense of joy and excitement, but the response I hear from most people (who aren’t from or aren’t descendants of the eastern regions of Japan) is pure disgust.
I remember how clueless I
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June 1, 2009
I am going to start ReCPY, sharing easy (and sometimes moderately difficult) recipes like Paystyle’s Happy Hour, every week.
When you go to Japan, you will encounter many kinds of yogurt like
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March 3, 2009
Last month Yoko posted a story on a homemade yogurt she made from Bulgarian cultures, which I found really interesting because the method employed was totally different from the way I
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January 29, 2009
I start every weekday with a serving of homemade yogurt over seasonal fruit. Ever since my boss gave me some cultures in a little plastic baggy over two years ago, I have been hooked. I
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December 4, 2008
Whenever I travel anywhere, I always check out the yogurt aisle at the grocery store. Countries are doing really bizarre things with yogurt, which fascinates me. I like to consider myself a bit of a yogurt connoisseur- as I’m sure Sonja would as well. Best yogurt I’ve ever had was in India, out of a ceramic pot.
Here are
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November 2, 2008
Blood orange/blutorangen/orange sanguine/arancia sanguigna yogurt. Migros, Geneva, Switzerland.
September 25, 2008
There’s a Murray’s Cheese right inside the Grand Central Terminal Market, so I took a gander at their yogurt section the other day on my way home from work. This brown cardboard wrapping caught my eye- no
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September 23, 2008
Fondue making…and breaking.
Type is moitié-moitié, half Gruyère and half Vacherin, a quite chewy cheese. Sautéed fresh porcinis and a little garlic was added with white wine. It was a separated failure! You want to get a creamy emulsion, not separated cheese and oil layers. It still tasted good though.
They call this bit “la religieuse” meaning the
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February 8, 2008
I know, this “what’s in your fridge” shit is so tired! But I’ve been wanting to blog about these specific food finds, so I’m just gonna bite it and start the “Fridgin’ Out” column. What a DORK.
Here’s this funky herb concentrate stuff that I got at a little Argentinian bakery in Jackson Heights called Terma Serrano. Mariana, whose
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January 17, 2008
Ok, this may be the best yogurt I’ve ever had in the US- I like to think of myself as a bit of a yogurt connoisseur, and I’ve been through many favorites in the past few years (Stoneyfield Farms, Brown Cow, Fage).
The Greek Gods line is from Washington, and is thick and creamy yet airy, and this honey
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession
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