Archive for Meals and Restaurants You Can’t Resist

Bartering with Bread- who knew?

When its slow at work, I like to give myself some “Me” time. Today was fun because I got two new food magazines, so I was able to browse (and drool) for the majority of the morning. I started with Food and Wine, one of my favorite sources for good recipes. I came across this article that probably made my day.

There is this woman who lives in Sweden. She actually barters with bread she bakes herself. From Sour dough to charcoal infused bread, she makes each loaf with the intent to make it better than the last. What started as a convenient trade-of between friends became a type of home business. She has a Facebook page with over 1000 friends, all who will offer trades for her loaves of bread.

 

In the article, she admits she mostly gets jam, but she has also gotten a lot of cool things. She has gotten good tickets from a local play, a potted goji-berry tree, herbs, sea salt.. the list goes on even more than I can comprehend, I am sure.

The crazy thing about this woman, is this isn’t her profession. She works in a manager for three different Levi stores. She bakes as a stress relief.

I just love this idea! Over the years, she has even created her own “mother,” or starter. It’s basically growing your own yeast culture that you use for sourdough bread that lives in a flour and water mixture. (I have plans to start growing my own, by the way. As of right now.)

Here is the article, if you’d like to read it.. I suggest  you do.

http://www.foodandwine.com/articles/the-benefits-of-food-bartering

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Molecular Gastronomy

If you would have come up to me a year ago and said, “One day you will be fascinated by science,” I would have laughed out loud. But here I am, looking as science websites, and thinking I might even guy a science kit. Except, this isn’t just science; its food science! (Make more sense now?)

Molecular gastronomy is the study of food and how it reacts to different elements. For example, you can cook eggs at different temperatures with different techniques to get an altogether different end product.

Wierd right? Here are more edible-looking pictures of this fatastic thing:

What I want to try -so badly!- is spherification. You can take any liquid and make it into juice-filled spheres. A lot like caviar. I have a feeling you could do a lot more with these things than you could with the caviar we are all familiar with.

Here are some grapefruit noodles: (Noodles! imagine the possibilities of a fruit salad!)

Here is a website I found with a fantastic video tutorial for spherification.

http://toastable.com/2010/08/watermelon-caviar-an-introduction-to-molecular-gastronomy/

I’m going to try it, I promise you!

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Wabi Sabi

   I honestly cannot get enough of this restaurant! I can’t stop thinking about it, craving it, and if I had the money, I would eat there every day. Wabi Sabi, as you may have guessed, is an awesome Japanese place with amazing sushi.  Let me say it again: AMAZING sushi. My all time favorite would definitely have to be the Shreeking Eel.

                                     

 Hands down, the best sushi roll I have ever eaten. I don’t have the self-control to order anything else besides the Shreeking Eel. It’s a fried sushi roll, crispy on the outside with the  main ingredients of rice and eel, and this fantastic spicy sauce drizzled over the top. The roll slices are huge, and it takes some work to fit it all in your mouth at once, making any kind of conversation difficult. Its well worth it! The best part about it, is you can gorge yourself all you want, but while your walking away from the restaurant, you feel so clean and healthy. I’m not exaggerating, you can eat all you want and not feel guilty cause your stomach is very obviously grateful to you for all the fantastic, healthy food! You’ve got to try it.

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