Tag Archives: cook

Eats shoots and leaves

19 Dec

You may remember the old punctuation joke about the hungry (or was it homicidal?) panda: ‘Eats, shoots and leaves’ – or – ‘Eats shoots and leaves’. What with the growing vegetarian and vegan trend, it may be fair to revisit the nose-to-tail trend we looked at here and here and here. What do vegans do for nose-to-tail? Why, root-to-stem, of course!

There is even a cookbook on The Art of Using the Whole Vegetable by Tara Duggan which no doubt ranks with Deborah Madison‘s aptly named book Vegetable Literacy.

Root_to_Stalk_klein Vegetable-Literacy_sm_klein

And a REALrestaurant and Green Restaurant certified catering company that calls itself Root & Stem .
RootStemCatering_Header-thumb-939xauto-68365_klein

And there’s school memories in the image of plants grouped by the parts we eat, together with 9 plant ‘families’

piechart_klein

A new perspective on what luxury is

26 Mar

“Good food is no luxury for us, quite the contrary, bad food and then even paying for it, that is luxury!”

Free translation of something said by Imanol Jaca, Txogitxu, San Sebastian, Spain

Plucked from the article “Die fette alte Kuh und ihr Liebhaber” by Vijay Sapre (text) & Andrea Thode (photos) in Effilee, no. 24, Spring 2013

Der Mann hat Perspektive

26 Mar

“Gutes Essen ist für uns kein Luxus, im Gegenteil, schlecht essen und dann auch noch dafür zahlen, das ist Luxus!”

Imanol Jaca, Txogitxo, San Sebastian, Spanien

Aus dem Beitrag “Die fette alte Kuh und ihr Liebhaber” von Vijay Sapre (Text) & Andrea Thode (Fotos), Effilee, #24 Frühling 2013

Packaging cooks egg

22 Mar

gogol_klein

While trying to get some background on Koop’s More Freedom for Hens campaign, I came across this delightful little Russian idea: The Gogol Mogol. Buy protectively packaged eggs with a pull-tag to start a chemical reaction in the packaging, heating and cooking your egg for ready consumption where and when you are. Conceived by KIAN, a Moscow- and Novosibirsk-based agency, designed by Evgeny Morgalev, according to here and here. The designers won a number of awards for this packaging-and-cooking concept, such as the Cresta award (Gold in the Design Category, 2013) and the Pentawards (Gold in the Concept Category, 2012). I’d like to see some tentative Life Cycle Assessment (LCA) of this … meantime I’ll enjoy a Gogol Mogol, otherwise known as a Russian Egg Nog type drink. The recipes revolve around eggs and sugar, with a grand variety of further ingredients, e.g. lemon, orange, vanilla, nutmeg, honey, rum, brandy, liqueur.  It’s reputation includes belonging in the cupboard of grandma’s remedies and a tonic for singers, nobility and everyone else. Find a yummy recipe on theydrawandcook or here.

Nobel prize winning physicist designs stove

4 Mar

Maybe it’s not news to you, but it was to me. And we’re talking 1912 Nobel Prize for Physics here! It went to Gustaf Dalen, a Swedish physicist, who was employed as the chief engineer of the Swedish company AGA (Aktiebolaget Svenska Gasaccumolator). Yes, by now you’ve guessed it: Gustaf invented the AGA cooker, a stored-heat cast iron stove today manufactured by Aga Rangemaster Limited.

aga-cutaway_klein

This dapper Gentleman physicist, as the story goes, invented it because his wife was exhausted by constant tending to the cooking range. Someone, get that man a museum! Oh, they already have one in Stenstorp, his birthplace, about 140 km (87 miles) northeast of Göteborg (Gothenburg).

aga_dotty_klein

Somehow, I get the sense that these are the stories we should be telling children. If they’d told my child-me choose physics and you can go on to design a country kitchen dream stove some day, maybe, just maybe, I would have chosen physics. (via the magazine Living, No. 1 2014, p. 37)

P.S. Autocorrect wanted to make a Dalek out of Dalen; maybe you’re thinking Dr. Who? … (ok, I’ll show myself out)

Lunchbox – The Film

17 Nov

Dear Peeps Who Read This Blog Entry: Yesterday afternoon we decided to make it a movie night. My husband was perusing the films on at our local favourite cinema and came up with >>Lunchbox<<! Hey, he said, you’ve been writing about lunchboxes in your blog, how about this one? A film about a lunchbox, I thought?! So I looked at the trailer and saw tiffins, dabbawallas and Mumbai featuring and of course we were set to go.

The-Lunchbox-2013_kleinThe film revolves around a dabba delivered astray and the lives involved (so it really does star a lunchbox!). There are three main characters: a government employee Saajan Fernandez (superbly played by Irrfan Khan), a housewife Ila (charmingly played by Nimrat Kaur) and a new government colleague Shaik (convincingly played by  Nawazuddin Siddiqui). This is a delightful, human film that will leave a delicious cookie in your heart.

600x450_kleinWe were a little surprised as we bought the tickets last night to be asked whether we had made a reservation and that there were very few places left. Turns out we went to a preview with guests: director Ritesh Batra, producer Karsten Stöter and leading actress Nimrat Kaur (Ila) came along after the movie for a discussion with the audience! How’s that for a serendipitous evening?

the-lunchbox_szenenbild_03_preview_kleinBatra, who’s also responsible for the script, is debuting with this film and kudos to him for this IndianGermanFrench collaboration. It won the Critic’s Week Viewers Choice at the International Cannes Film Festival in May this year and a couple more awards elsewhere. BTW, the German film site features some recipes for the film food here.

LB_Rezepte123_klein

Deconstruction of a 12 course meal

4 Nov

Graphic Design student Chris Godfrey  has a neat little project showcased on his website: All in one. It’s a take on the all-in-one, cheap-cheap gimmicky offers you get in the consumerist world – here Chris goes overboard with a 12-course meal.

3Web_kleintumblr_mpsbqixscs1qbycdbo1_1280_kleinLayersWeb_klein

The Twelve Courses

(1) Selection of local cheeses with sourdough bread

(2) Pickled kobe beef with charred strawberry

(3) Ricotta ravioli with a soft egg yolk

(4) Shitake mushroom topped with filled peppers

(5) Halibut poached in truffle butter in a coconut crepe

(6) Risotto foraged ramps, prosciutto and fresh parmesan

(7) French onion soup with fresh thyme and gruyere cheese

(8) Roast pork belly and celeriac root puree

(9) Palate cleanser, pear ginger juice

(10) Rib eye steak with grilled mustard greens

(11) Crack pie with milk ice cream on a vanilla tuile

(12) French canele with a malt barley and hazelnut latte