Subscribe to chromatic.netThese puppies are yummy. My pal Jason makes them.
http://www.litabsinthe.com/
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Archive for the 'food' Category
Sphere: Related ContentHershey Co. chief executive Richard Lenny is stepping down from the chocolate company.
Mr. Lenny, 55 years old, is said to be frustrated with the trust that controls the Pennsylvania candy maker amidst opportunities for industry consolidation. Hershey, which has been hurt lately by rising ingredient costs and competition from innovative rivals such as Mars, could become a larger force in the confectionery industry if it were to merge with the candy arm of Cadbury Schweppes, which is in the process of spinning off its beverages unit. (Read More)
I went to dim sum with a friend last weekend at Koi Palace in Daly City. They were having a “dragon beard candy show,” where a candy chef stands behind glass and makes this yummy treat.
He started with a golden glob of stuff which turned out to be inverted sugar. He rolled it into a perfect ball, flattened it a bit, then poked a hole through the middle. It was the same shape and size as a clear golden donut.
Next he rolled it in a tray of rice flour to keep it from getting sticky and pulled the stretched the donut gently all the way around till there was a uniform loop of about 12 inches. He doubled the loop up, spread some flour and continued the process several times until he had something resembling a loop of angel hair (the christmas decoration, not the pasta).
He then proceeded to pull strands out, put some crushed peanuts and sesame seeds on a bit of the strands and roll it all up into a nifty little package.
It does indeed look like hair, and was delighted when my friend ate a piece and ended up with strands of sugar trailing out her mouth resembling… a dragon’s beard.
The picture above was taken from https://www.yuzumura.com/t-bamboogarden-closeup.aspx. There’s more pics, and a movie of the process there as well. Fun stuff.
Sphere: Related ContentWHY DOESN’T SOMEBODY DO SOMETHING ABOUT ALL THE PROBLEMS?!
Sphere: Related ContentKLAMATH FALLS, Ore. — A valve on a truck hauling animal waste from a Klamath Falls processing plant broke, spilling 4,000 pounds of pig blood. A biohazards cleaning company from Prineville was called in to clean up about 200 feet of roadway flooded by the blood.
Residents worried about the stench and health hazards.
“It could make our animals sick,” said Amanda Dearing, whose house is along the road. “It could make us really sick.”
Authorities said they hadn’t determined why the valve broke.
The semitrailer truck was leaving Masami Foods on Wednesday afternoon, bound for Tacoma, Wash.
Sphere: Related ContentIn 1953, Mr. Mitchell and his younger brother, Larry, turned an old liquor store in the Mission District into Mitchell’s Ice Cream parlor, which would become a Bay Area tradition.
Mr. Mitchell’s grandfather had owned a dairy farm in San Francisco in the late 1800s, but the only experience the younger Mitchell boys had with ice cream was eating it.
Mr. Mitchell’s favorite flavor was plain old strawberry — funny for a guy who would later import exotic fruits from the Philippines to make gourmet-flavored ice cream and sorbet. When he was a kid… Read it.
I am a fucking genius. See previous recipe.
M and J took me to D’s BBQ yesterday. It was a ridiculous sausage fest. Monica was the only girl. All the boys were stupidly pretty (except for J, who is cute, but my housemate so idon’tlikehimthatway). M made lovely homemade salsa and storemade margaritas. She’s mexican so it was guaranteed authentic. Then D brought out the ribs.
I’ll eat just about anything cooked on a grill and made of meat. Usually lots. But I only had one. I didn’t think they were bad, but probably very very bad for me. THey had been smoked low and long, so I figured all the bacteria were dead. At least I hoped so since the meat (pork) was mostly raw. It was also was lightly coated in a yummy sauce that was a cross between a very sweet bbq sauce and lighter fluid. It was really good, but probably gave me cancer.
Oh well.
I decided to do my own today. I have yet to figure out a good and repeatable recipe. but I usually do ok winging it. Today the best looking meat at safeway was country ribs: mostly boneless, about the sze of a pork chop, LOTS of connective tissue.
The recipe today is like so:
- Wash and dry ribs (1 largeish package)
- Rub with oil
- Rub with steak seasoning (coarse salt, pepper, garlic, onion, and who knows what)
- Stack fat side up in dutch oven thingy
- Pour on random amount red wine vinegar
- Pour on random amount worcesteshire
- Pour on entire bottle of Cattleman’s BBQ sauce and massage into the cracks of the meat mountain
- Cover and put in 300 degree oven
- Check it in 2 hours and cook some more or possibly cook uncovered for a bit.