Archive for the ‘eat’ Category

Buckwheat Maki?

Tuesday, January 25th, 2005

There is no respect for the sushi roll. While trying to whip up something quick and macrobiotic inspired I refound the buckwheat grains (why have i not touched these all winter!!). They were toasted and cooked into fluffy comfort (steam smelling feeling like a large easy chair in a mahogany study).

Into the grain went carrot and avocado and I made a sauce by mixing tahini and the world’s best shoyu (Osawa� Nama Shoyu). A leafy something or other was in need, but the avo, carrot and shoyu were screaming “Maki! Maki!” Could I?

The nori came out, the contents of the pot was mixed and thrown down off-center seaweed. Add a bit of umeboshi paste and sprinkle gomasio, roll, seal — hot damn, it’s good! A side of oshitashi would make this complete.

Looking for suggestions on a ginger drink. I’m making a strong ginger juice using a soy milk maker, but i’m at a loss for spices to add. Ginger juice and sweetener are good, but I know this can be made really good.

Qingdao treats

Wednesday, July 7th, 2004

For sensory experience, last night in Qingdao was pretty golden. A swift jaunt was made to the local Carre 4 — a French company bringing China their version of Walmart. I bought some nice looking green and oolong teas sold in bulk and pitched in to get a cake for Lancelot (it was his birthday). Lancelot is not his real name, but many of the chinese students have created english names (loosely based on their true names) in order to help the westerners stop butchering their language. Similarly, I had someone translate my name into chinese characters so it could be pronounced more easily.

jeremy pronounced in chinese characters

Into the streets we went. The groups fractured and I found myself wandering Qingdao city with Lancelot from Beijing and Allan from Boston. First mission was to find out why there were tapped kegs of beer on so many sidewalks. Two yuan were handed over to someone sitting by a keg and a weighed kilogram of beer in a plastic shopping bag was handed over; along with a wrapped juice straw. A gross distortion of drinking capri-sun back in the day.

beer weighing

allan and lancelot with bags of beer

jeremy drink bag of beer

Drinking and talking, cultures colliding, we found ourselves next to an array of kebab stands selling various creatures cooked on sticks. Allan eyed the box of wiggling, larvae-like things. Some translations were made by Lancelot and we found they were silk worms. They were very strange to watch. One end of their body was spiraling round and round. Allan decided a new food discovery could not be passed up. 5 for 2 yuan. Onto a wooden stick they silk worms went. A yellow fluid oozed from them. I cringed. A sauce of hot spices was applied with a brush, and onto the grill they went. I ordered squid on a stick, a Qingdao specialty.

workin the kebab shop

live silkworms waiting for their skewer

Allan made little hesitation to try his new found food. He popped a cooked silkworm into his mouth and chewed heartily. “This is fairly disgusting”. He spat the remains into the bushes nearby. I offered some of my squid, which was great. After his bite of squid he said, “you should try the silkworm.” Though his experience offered humor, it did little to entice. “Oh come on,” he persisted, “you can have silkworm with a squid chaser.” I sighed.

silkworm and squid on a stick

Much hesitation ensued, but I found myself waving a stick of silkworms in front of me until finally, i was chomping down on one. Cooked, leathery flesh compressed between my teeth. The flavor of spice mingled with the fresh silkworm insides squeezed out like toothpaste from a tube. I chewed. It wasn’t as bad as I was expecting. It wasn’t so good, but it wasn’t terrible. It reminded me of scallop you’ve been chewing on too long.

jeremy eating the silkworm

the sound of azuki beans

Saturday, March 6th, 2004

refamiliarizing myself with the self-healing cookbook, i decided to cook up some azuki beans. one half-hour into their simmer they should be cold shocked.

listening to the beans boil against the pot, i was enjoying the rhythm in which they scraped against the metal vessel. as if the bubbles rattling the beans were coming from a bellows. the sound of submerged, scraping beans was padded with the quiet rumble of escaping vapor.

the balance changed over time (as the beans soften, the high-tones degrade). slowly, the highs muted away until finally, the sound of bean scraping metal was gone. then i looked at the time and saw it was the half-hour point. which made me wonder if this was how the half-hour point was chosen.