Wednesday, December 26, 2012
Dioscorea opposita, aka Chinese yam. a cousin of the true yam. Grated raw is wicked slimy and would indeed make a good sex lubricant. Fried in oil it makes one of the best latkes I've ever eaten. See. It's the base for okonomiyaki! Thanks to my old pal Brian and his wife! You win a recipe for okonomiyaki. Grate these like for latkes, mix in shredded cabbage, scallions, ginger, crushed peanuts and salt. Then fry like a big pancake. If you're not vegan add egg and raw shrimp finely chopped.
Tuesday, December 25, 2012
Wednesday, December 19, 2012
Sunday, December 16, 2012
Even more surprising is when something I fully expect to work doesn't or when something turns out really interesting that I am sure is bound to fail. Witness these bread rolls. They were made for a film demo this past week, from hand ground whole red barley, sourdough starter and a touch of salt. I just left them in a springform pan overnight and baked them the next day. They are dense, but have an unbelievable flavor, sour and sweet and crumbly rather than chewy. With butter they will be amazing. I think they got wind that I was about to chuck them in the trash. Look at the expression on their faces. Bizarre, isn't it?
Wednesday, December 12, 2012
Apparently my Three World Cuisines: Italian, Mexican, Chinese won a nice award. Here's a story in the Stockton Record.
Sunday, December 9, 2012
And here it is after simmering for a few hours then popping in the oven to roast. It came out perfectly crunchy on the outside, sweet and fatty on the inside. You defintiely don't need to add more skin to the stuffing, as with a coteghino. Sliced nicely too. I brought it to a hoodie party last night and it was gobbled.