Flames
88 S 4th St
San Jose, CA 95112
(408) 971-1960
3-6 then 9-close
Great Place for 3$ pints and half off appetizers.
This place is awesome just to hang and have a drink.
Though it's getting a bit busy and service was a bit slow for me and my friends the other night
food is 5.5, it's good but it's snackage beer food.
Prices are Great- I usually spend about 10-15$
Service: 5
Cons: No Blue Moon, service has been getting worse and worse in the past few months.
I'll be comming back for a guys night out or a how I met your mother type group bar hangout :]
***Edit- After talking with my friend, he reminded me that only the bar was busy. and out appetizers took 20 mins. service was VERY BAD
still fun
Wednesday, April 21, 2010
Tuesday, April 20, 2010
Quick Tiramisu, From Gordan Ramsey's CookAlong Live
Ingredients
* 1 cup mascarpone
* 1/4 cup powdered sugar
* 4 tablespoons Marsala, or sweet dessert wine such as vin santo
* 1 vanilla bean, or 1 teaspoon vanilla extract
* 3/4 cup heavy cream
* 1 cup cold strong coffee
* 4 Italian ladyfingers, or savoiardi
* Piece of chocolate, to grate as garnish
Method
Sift the powdered sugar into the mascarpone. If using a vanilla bean, split it open and scrape out the seeds. Add the vanilla seeds (or vanilla extract) and Marsala to the mascarpone and mix well.
In a separate bowl, whisk the cream until it forms soft peaks.
Mix the cream and mascarpone together and refrigerate if possible.
Break the ladyfingers in half and dip very briefly in the cold coffee. Divide them into the bottom of four serving glasses. Spoon the mascarpone mixture on top.
Grate over a little chocolate and serve
Let me know what you think!
Note* Marscapone should not be beated or else it will get all clumpy and look like oatmeal.
When buying it they sell it in oz's. Remember 8oz=1cup
Chilling it will make it thicker.
Monday, April 5, 2010
cheat’s home-made pappardelle with quick tomato sauce [Jamie Oliver.Com]
cheat’s home-made pappardelle with quick tomato sauce
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
main courses | serves 2
ingredients
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente.
Drain the pasta strips in a colander, reserving a little of the cooking water.
Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Taken from
http://www.jamieoliver.com/recipes/pasta-recipes/cheat-s-home-made-pappardelle-with-quick
I do not claim the words above are my own. This recipe was taken from another website just simply re-posted to pass it on :].
Sunday, April 4, 2010
Because Food is Still Delicious in Japan
But we can't all afford to eat out all the time, so a lot of eating goes on back in this run down (but cheap!) dormitory. The issues? 10 yen per 5ish minutes of gas stove time, lack of other appliances, lack of cooking utensils other than absolute basics, and one pan and one pot.
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
The mission? Cook food that is not only fit for consumption, but also delectable.
The inspiration? Everything. Food I've eaten at high end restaurants, fresh tastes from small restaurants, stealing meal ideas from movies.
More to come soon. Just wanted to throw out a first post so David doesn't lynch me :(
Tuesday, March 30, 2010
"Hot, Hellish, and Terrible" The Story of Rum
By: Carl Hanson
When is a drink not just a drink? When it plays a pivotal role in history. And perhaps no beverage has shaped broad patterns of history more significantly than rum.
That's a lot of responsibility for one little beverage. But such was the power of rum on the 17th and early 18th centuries.
Of course, it was sugar, not rum, that Europeans were after when they first began to cultivate sugarcane in the West Indies. Christopher Columbus carried sugarcane (a giant grass native to India) to the New World. The environment of the Caribbean proved perfectly suited for growing cane, and Caribbean sugar quickly came to satisfy Europe's prodigious sweet tooth. This, then, is where our story really begins.
Converting cane into sugar is an industrial process that produces byproducts: cane juice and molasses. Caribbean islanders soon began converting these byproducts into cheap liquor, known first as Kill-Devil, then later as Rumbullion, and then simply as rum. This was powerful stuff. An early critic referred to it as "hot, hellish, and terrible."
Not much of a tagline, perhaps. But no matter, there was an eager market for rum just north of the Caribbean. In the fledgling American colonies, precious few alcoholic options existed. Wine and beer often spoiled en route from Europe. And neither beer-making grains nor wine-making grapes grew well in the soils and climate of the original colonies. Rum from the islands was cheap and plentiful. For American colonists, it was "never mind the terrible, just bring the heat!"
However, cheaper than importing barrels of rum into the colonies was simply importing molasses and then converting it into rum themselves. Soon rum distillation became a substantial part of the New England economy.
Rum's Dark Side
The story of rum is not all tiny umbrellas, cheap thrills, and challenging hangovers. It is also the story of incomparable cruelty and tremendous suffering. The Caribbean sugar industry condemned thousands of Africans to slavery in the Americas.
For a labor intensive industry, slaves ensured maximum production and maximum profits for the plantation owners. And the currency used to buy these additional slaves was rum.
Like three points of a triangle, islands of the Caribbean sent molasses to New England; in turn, New England shipped barrels of rum to Africa, where it was used to buy slaves; and finally, slaves were taken to the New World to produce more sugar and molasses, further fueling the Triangle Trade.
There's Gonna be a Rumble
In the American colonies, meanwhile, trouble was brewing with Mother England. Rum production was enriching the colonies, and the crown wanted its cut. Not only that, but much of New England’s molasses was being purchased from French sugar plantations, not English, at a time when France was England's dearest enemy.
In 1733, the crown levied a tax on all molasses imported from French islands. Though the colonists mostly ignored the decree, it nevertheless began a series of conflicts over taxation between the colonies and England that would become increasingly heated and eventually result in outright rebellion. "Molasses was an essential ingredient in American independence," John Adams would later remark.
Rum and the Limeys
It was not all bad news for England. For decades, the Royal Navy had kept sailors' spirits seaworthy by plying them with rations of brandy or beer. But as rum production picked up on English islands of the Caribbean, the Royal Navy switched to the home team's tipple: rum.
Rum, of course, is more alcoholic than beer. The name rumbullion means "rowdy brawl." As melees and bad behavior undermined naval discipline, commanders soon hit upon the idea of cutting the booze with a bit of sugar and some lemon or lime juice.
The unintended genius of this move went well beyond salvaging a measure of shipboard sobriety or hitting upon a tasty new cocktail. Without knowing it, the Royal Navy had solved a problem that had been endemic to long-distance sea travel: the ravages of scurvy. The vitamin C in the citrus juice added to the rum helped stave off this wasting disease, making English sailors, the limeys, a far healthier fighting force. In 1805, the English scored a decisive victory against a combined French and Spanish force at the Battle of Trafalgar. A simple choice of refreshment might well have contributed to England’s continued dominance of the seas.
Decline and Rise
The Royal Navy would continue to give rum rations until 1970. But overall, rum would begin to lose traction back in the 1800s. In America, westward expansion away from the Eastern seaboard into the heart of the continent lent itself more to whiskey production and consumption. The French Revolution led to the abandonment of slavery on humanitarian grounds. Gradually, all the nations of Europe would abandon this cruel practice. Sugar, molasses, and rum production would go into decline.
Today, however, rum is once again on the upswing. Modern rum production employs thousands of islanders and contributes to local economies. Sales of rum have been sparked by a renewed American interest in cocktails. Of all the liquors, rum is perhaps the most cocktail friendly. As the Royal Navy figured out two centuries ago, a bit of rum, a splash of lime, and a taste of something sweet makes a great drink, with or without tiny umbrellas.
http://allrecipes.com/HowTo/The-Story-of-Rum/Detail.aspx
When is a drink not just a drink? When it plays a pivotal role in history. And perhaps no beverage has shaped broad patterns of history more significantly than rum.
That's a lot of responsibility for one little beverage. But such was the power of rum on the 17th and early 18th centuries.
Of course, it was sugar, not rum, that Europeans were after when they first began to cultivate sugarcane in the West Indies. Christopher Columbus carried sugarcane (a giant grass native to India) to the New World. The environment of the Caribbean proved perfectly suited for growing cane, and Caribbean sugar quickly came to satisfy Europe's prodigious sweet tooth. This, then, is where our story really begins.
Converting cane into sugar is an industrial process that produces byproducts: cane juice and molasses. Caribbean islanders soon began converting these byproducts into cheap liquor, known first as Kill-Devil, then later as Rumbullion, and then simply as rum. This was powerful stuff. An early critic referred to it as "hot, hellish, and terrible."
Not much of a tagline, perhaps. But no matter, there was an eager market for rum just north of the Caribbean. In the fledgling American colonies, precious few alcoholic options existed. Wine and beer often spoiled en route from Europe. And neither beer-making grains nor wine-making grapes grew well in the soils and climate of the original colonies. Rum from the islands was cheap and plentiful. For American colonists, it was "never mind the terrible, just bring the heat!"
However, cheaper than importing barrels of rum into the colonies was simply importing molasses and then converting it into rum themselves. Soon rum distillation became a substantial part of the New England economy.
Rum's Dark Side
The story of rum is not all tiny umbrellas, cheap thrills, and challenging hangovers. It is also the story of incomparable cruelty and tremendous suffering. The Caribbean sugar industry condemned thousands of Africans to slavery in the Americas.
For a labor intensive industry, slaves ensured maximum production and maximum profits for the plantation owners. And the currency used to buy these additional slaves was rum.
Like three points of a triangle, islands of the Caribbean sent molasses to New England; in turn, New England shipped barrels of rum to Africa, where it was used to buy slaves; and finally, slaves were taken to the New World to produce more sugar and molasses, further fueling the Triangle Trade.
There's Gonna be a Rumble
In the American colonies, meanwhile, trouble was brewing with Mother England. Rum production was enriching the colonies, and the crown wanted its cut. Not only that, but much of New England’s molasses was being purchased from French sugar plantations, not English, at a time when France was England's dearest enemy.
In 1733, the crown levied a tax on all molasses imported from French islands. Though the colonists mostly ignored the decree, it nevertheless began a series of conflicts over taxation between the colonies and England that would become increasingly heated and eventually result in outright rebellion. "Molasses was an essential ingredient in American independence," John Adams would later remark.
Rum and the Limeys
It was not all bad news for England. For decades, the Royal Navy had kept sailors' spirits seaworthy by plying them with rations of brandy or beer. But as rum production picked up on English islands of the Caribbean, the Royal Navy switched to the home team's tipple: rum.
Rum, of course, is more alcoholic than beer. The name rumbullion means "rowdy brawl." As melees and bad behavior undermined naval discipline, commanders soon hit upon the idea of cutting the booze with a bit of sugar and some lemon or lime juice.
The unintended genius of this move went well beyond salvaging a measure of shipboard sobriety or hitting upon a tasty new cocktail. Without knowing it, the Royal Navy had solved a problem that had been endemic to long-distance sea travel: the ravages of scurvy. The vitamin C in the citrus juice added to the rum helped stave off this wasting disease, making English sailors, the limeys, a far healthier fighting force. In 1805, the English scored a decisive victory against a combined French and Spanish force at the Battle of Trafalgar. A simple choice of refreshment might well have contributed to England’s continued dominance of the seas.
Decline and Rise
The Royal Navy would continue to give rum rations until 1970. But overall, rum would begin to lose traction back in the 1800s. In America, westward expansion away from the Eastern seaboard into the heart of the continent lent itself more to whiskey production and consumption. The French Revolution led to the abandonment of slavery on humanitarian grounds. Gradually, all the nations of Europe would abandon this cruel practice. Sugar, molasses, and rum production would go into decline.
Today, however, rum is once again on the upswing. Modern rum production employs thousands of islanders and contributes to local economies. Sales of rum have been sparked by a renewed American interest in cocktails. Of all the liquors, rum is perhaps the most cocktail friendly. As the Royal Navy figured out two centuries ago, a bit of rum, a splash of lime, and a taste of something sweet makes a great drink, with or without tiny umbrellas.
http://allrecipes.com/HowTo/The-Story-of-Rum/Detail.aspx
Money Saving's Tip #1 BBQ Chicken @ Safeway
Last Summer I'd always bbq Chicken, and I rarely spent a dime on marinade.
Little known fact is that if you take packaged chicken drumsticks, you can bring it to the meat counter and have it marinated for free!
Some of the flavor's I've encountered is
Lemon Garlic
Pineapple Teriyaki
"spiced"
*Flavors and service vary by safeway
And a few others.
Personal Favorite is to go with the Pineapple Teriyaki and that's available at the Cupertino Safeway.
Bbqing chicken is always interesting. For me it's all about when the skin is crisp and ready to just flake off from the meat.
Little known fact is that if you take packaged chicken drumsticks, you can bring it to the meat counter and have it marinated for free!
Some of the flavor's I've encountered is
Lemon Garlic
Pineapple Teriyaki
"spiced"
*Flavors and service vary by safeway
And a few others.
Personal Favorite is to go with the Pineapple Teriyaki and that's available at the Cupertino Safeway.
Bbqing chicken is always interesting. For me it's all about when the skin is crisp and ready to just flake off from the meat.
Adult WaterMelon Treat
On my list to try out
Ingredients
* 1 seedless watermelon
* 1 1/2 cups rum, or as needed
Directions
1. Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
2. Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.
taken from
http://allrecipes.com/Recipe/Adult-Watermelon-for-BBQs/Detail.aspx
Ingredients
* 1 seedless watermelon
* 1 1/2 cups rum, or as needed
Directions
1. Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole.
2. Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.
taken from
http://allrecipes.com/Recipe/Adult-Watermelon-for-BBQs/Detail.aspx
Monday, March 22, 2010
Delicious Onion Ring Batter
Serving: As many as you need
Ingredients:
Budweiser
Flour
Golden Onion
Pepper
Garlic Salt
Vegetable Oil
1. Slice onion down to perfect rings, separate during preparation
2. Mix half a cup of the Budweiser with half a cup of flour
3. Soak onion in batter
4. Let oil heat up in either a wok or a large pot
5. When frying the onion make sure it's submerged in oil
6. take out after golden brown
7. let onion dry on paper towels
8. Season with salt and pepper to taste
verdict: 6.5/10
Verrry Addicting...
Do it again?: yesssssss.
Notes: It makes the kitchen really kinda smell so this is great for an outdoors burner or a well ventilated area.
Ingredients:
Budweiser
Flour
Golden Onion
Pepper
Garlic Salt
Vegetable Oil
1. Slice onion down to perfect rings, separate during preparation
2. Mix half a cup of the Budweiser with half a cup of flour
3. Soak onion in batter
4. Let oil heat up in either a wok or a large pot
5. When frying the onion make sure it's submerged in oil
6. take out after golden brown
7. let onion dry on paper towels
8. Season with salt and pepper to taste
verdict: 6.5/10
Verrry Addicting...
Do it again?: yesssssss.
Notes: It makes the kitchen really kinda smell so this is great for an outdoors burner or a well ventilated area.
Better Than Olive Garden Alfredo Sauce
SERVES 4 -6
Ingredients
* 1/2 cup sweet butter
* 2 garlic cloves, minced
* 2 cups heavy cream
* 1/4 teaspoon white pepper
* 1/2 cup grated parmesan cheese
* 3/4 cup mozzarella cheese
* 1 (12 ounce) box angel hair pasta
Directions
1.Melt butter in medium saucepan over medium/low heat.
2.Add the garlic, cream, white pepper and bring mixture to a simmer.
3.Stir often.
4.Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5.When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6.While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta.
From
http://www.recipezaar.com/Better-Than-Olive-Garden-Alfredo-Sauce-141983
Verdict: 8 out 10
Remake: Yes
Notes: I served this to a few coworkers and friends, absolutely loved this recipe.
But I did add a twist to it.
I took shrimp and pan fried until crisp and than topped with lemon.
I than pan fried white mushroom until browned topped with garlic salt and green onion.
This was also served with a chilled Beringer Moscato and 7 deadly zins red wine brought co workers.
:]
Ingredients
* 1/2 cup sweet butter
* 2 garlic cloves, minced
* 2 cups heavy cream
* 1/4 teaspoon white pepper
* 1/2 cup grated parmesan cheese
* 3/4 cup mozzarella cheese
* 1 (12 ounce) box angel hair pasta
Directions
1.Melt butter in medium saucepan over medium/low heat.
2.Add the garlic, cream, white pepper and bring mixture to a simmer.
3.Stir often.
4.Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5.When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6.While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta.
From
http://www.recipezaar.com/Better-Than-Olive-Garden-Alfredo-Sauce-141983
Verdict: 8 out 10
Remake: Yes
Notes: I served this to a few coworkers and friends, absolutely loved this recipe.
But I did add a twist to it.
I took shrimp and pan fried until crisp and than topped with lemon.
I than pan fried white mushroom until browned topped with garlic salt and green onion.
This was also served with a chilled Beringer Moscato and 7 deadly zins red wine brought co workers.
:]
Loaded Baked Potato Soup
Servings: 8 Servings
Total Time: 2:00 Hours
Active Time: 0:25
US/Metric:
Ingredients
* 1 qt Heavy Cream
* 1 qt Chicken Broth
* 10 pieces Bacon
* 4 Russet Potatoes peeled and diced, set in water to prevent them from browning
* 4 Russet Potatoes baked; peeled and diced
* 1/3 cup Chives or Green Onion
* 1 cups Finely Shredded Cheddar Cheese
* 2 tbsp Butter
* 1 tsp Garlic minced
* 1 tsp Salt
* 1 tsp Pepper
* 1 Sour Cream for garnish
Preparation
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes.
Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes.
Simmer for about 25 minutes on medium heat until reduced by half.
Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream.
Simmer for an additional 20 minutes.
Remove from heat and slowly add the shredded cheddar while stirring constantly.
from Bigoven.com
Verdict: 7 out 10
Remake: Yes
Comments: It's a very good loaded backed potato soup. Next time I would let the bacon fry more and cut them into even smaller pieces.
Also be careful about the overall temperature.
http://www.bigoven.com/170325-Loaded-Baked-Potato-Soup-recipe.html
Total Time: 2:00 Hours
Active Time: 0:25
US/Metric:
Ingredients
* 1 qt Heavy Cream
* 1 qt Chicken Broth
* 10 pieces Bacon
* 4 Russet Potatoes peeled and diced, set in water to prevent them from browning
* 4 Russet Potatoes baked; peeled and diced
* 1/3 cup Chives or Green Onion
* 1 cups Finely Shredded Cheddar Cheese
* 2 tbsp Butter
* 1 tsp Garlic minced
* 1 tsp Salt
* 1 tsp Pepper
* 1 Sour Cream for garnish
Preparation
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes.
Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKED peeled and diced potatoes.
Simmer for about 25 minutes on medium heat until reduced by half.
Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream.
Simmer for an additional 20 minutes.
Remove from heat and slowly add the shredded cheddar while stirring constantly.
from Bigoven.com
Verdict: 7 out 10
Remake: Yes
Comments: It's a very good loaded backed potato soup. Next time I would let the bacon fry more and cut them into even smaller pieces.
Also be careful about the overall temperature.
http://www.bigoven.com/170325-Loaded-Baked-Potato-Soup-recipe.html
Inspiration from The Flavor Bible
My friend was dropping off a book at the Sunnyvale public library when I bumped into a book called the Flavor Bible.
With my short time (20-40 mins) looking through the book I often think back about what I've read.
Here's an Excerpt from an online website
http://www.projectfoodie.com/spotlights/cookbooks/the-flavor-bible.html
Learning to recognize the Language of Food: Flavor=Taste+Mouthfeel+Aroma+"The X Factor"
Excerpted from The Flavor Bible by Karen Page and Andrew Dornenburgy. Little, Brown and Company, 2008.
A great cook is able to make food taste great by doing two basic things:
Each Flavor Profile in the Flavor Bibile provides the following as appropriate:
With my short time (20-40 mins) looking through the book I often think back about what I've read.
Here's an Excerpt from an online website
http://www.projectfoodie.com/spotlights/cookbooks/the-flavor-bible.html
Learning to recognize the Language of Food: Flavor=Taste+Mouthfeel+Aroma+"The X Factor"
Excerpted from The Flavor Bible by Karen Page and Andrew Dornenburgy. Little, Brown and Company, 2008.
A great cook is able to make food taste great by doing two basic things:
1. Understanding the essence of the moment, which comprises everything from the meal's driving force to the occasion, to the weather, to the available time, budget, and/or other resources (for example, ingredients, equipment, etc.).The deeper your understanding of both, the greater your ability to bring them together into a dish that is the perfect expression of the ingredients and the moment.
2. Understanding the essence of the ingredients, which comprises their season, regionality, weight and volume, function, flavor, and/or flavor affinities.
Each Flavor Profile in the Flavor Bibile provides the following as appropriate:
Season: The ingredient's seasonal peak(s)
Taste: The ingredient's primary taste(s), e.g., bitter, salty, sour, sweet
Function: The ingredient's intrinsic property, e.g., cooling v. warming
Weight: The ingredient's relative density, e.g., from light to heavy
Volume: The ingredient's relative flavor "loudness," e.g., from quiet to loud
Tips: Suggestions for using the ingredient
Flavor Affinities/Pairings: Compatible flavor groups
Avoid: Incompatible flavors
Bacon
Taste: salty
Weight: medium
Volume: moderate
Techniques: broil, roast, sauté
Compatible Flavor Pairings:
aioli
avocados
beans (e.g., black, fava, green)
breakfast
butter, unsalted
celery
chervil
chicken
eggs
French cuisine
frisee
greens (e.g., arugula)
Italian cuisine
lentils
lettuce
maple syrup
mayonnaise
mushrooms, esp. chanterellesolive oil
onions
parsnips
peas
pepper, black
potatoes
risotto
salads
salmon
salt
scallops
shallots
spinach
squash, winter
stews
stock, chicken
tomatoes
vinegar
Flavor Affinities
Referencebacon + arugula + egg + pork belly
bacon + chanterelle mushrooms + chicken + potatoes
bacon + chanterelle mushrooms + salmon + shallots
bacon + hard-boiled eggs + spinach + balsamic vinegar
bacon + lettuce + tomatoes
bacon + onions + vinegar
bacon + shallots + vinegar
bacon + spinach + winter squash
Jones, Heather. n.d. “Project Foodie - The Flavor Bible.” Project Foodie. http://www.projectfoodie.com/spotlights/cookbooks/the-flavor-bible.html (Accessed March 22, 2010).
Why all the Ohm Nom?
When I was in jr high school, I spent a summer at UCD with my sister to experience college life before high school. I only remember a few things about Davis since than.
1. My first job application was to their tapioca express.
2.Summer in Davis is efffing hot.
3.Meeting my sister’s current husband for the first time. (boyfriend at the time)
He’s a guy who loves to experience life. I remember how he would take both my sister and I out to eat on all those different summer nights.
I still remember some of those places as the best and first real food experiences.
Some of the places that really stand out from those memories are
1.Melting pot
2.Seafood something in Sacramento. I remember really amazing clams and bloody shrimp.
3.A now closed down Mongolian bbq place.
4.Fuji’s sushi
Either way I remember eating a lot of food with my sister and her current husband, sadly to say I haven’t been able to spend as much time or as much random fun with her since than. On one of those occasions I remember asking him “Why are you willing to spend all this money on restaurants and food?”
and his response was along the lines “Can you really put a price on an experience?”
Since than, I’ve really expanded my experience being all over the place.
So this blog is really about an experience of a food.
1. My first job application was to their tapioca express.
2.Summer in Davis is efffing hot.
3.Meeting my sister’s current husband for the first time. (boyfriend at the time)
He’s a guy who loves to experience life. I remember how he would take both my sister and I out to eat on all those different summer nights.
I still remember some of those places as the best and first real food experiences.
Some of the places that really stand out from those memories are
1.Melting pot
2.Seafood something in Sacramento. I remember really amazing clams and bloody shrimp.
3.A now closed down Mongolian bbq place.
4.Fuji’s sushi
Either way I remember eating a lot of food with my sister and her current husband, sadly to say I haven’t been able to spend as much time or as much random fun with her since than. On one of those occasions I remember asking him “Why are you willing to spend all this money on restaurants and food?”
and his response was along the lines “Can you really put a price on an experience?”
Since than, I’ve really expanded my experience being all over the place.
So this blog is really about an experience of a food.
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