A blog about food, history, data visualization, and more
I bought some fava beans yesterday to use in a recipe from Elizabeth Andoh’s “Kansha” and decided to pull out my scale to document the tedious bean peeling routine. I started with 552 grams of whole fava bean pods. Pod removal netted me 192 grams of skin-on beans. I blanched the skin-on beans for 1 […]
(Updated, 11/26/16: fixed broken links) During my last haircut, the conversation turned to chocolate (a regular topic), and so I told my sad story of scheduling stupidity, chocolate and soy. As part of their “Taste Project,” Recchuiti Confections’ collaborated with Hodo Soy Beanery to explore the pairing of chocolate with the many incarnations of the […]
(Updated 11/26/16: fixed broken links) During my series on unusual greens in 2006, one of the entries focused on what I had been told were “okra leaves.” Two astute commenters, however, pointed out that the identification I have been given by the farmer was probably incorrect. In the first comment, Katie, noted that some farmers […]
Inspired in part by Shuna of Eggbeater, I have been cooking okra since it started appearing at the Farmers’ Market in Berkeley Okra’s Oozing – Why Okra Makes Slime Okra is one of those “binary foods” where people seem to hate it or love it (also in this family are mushrooms, seaweed, and tofu). The […]