A blog about food, history, data visualization, and more
To bring liquid interest to my meals, I’ve been experimenting with home-made sodas. Or, more precisely, I’ve been experimenting with flavored syrups, as my sodas are simply some syrup topped by chilled sparkling water and perhaps a dash of Angostura bitters. The possibilities are almost endless: aromatic leaves and roots from Asian cuisine, spices (the […]
In the days before I took Shuna Lydon’s caramel class a few months ago, I studied the sugar chapter in Harold McGee’s On Food and Cooking so I could have a foundation that would help me absorb her teaching. I was surprised to learn that caramel is not only delicious and a culinary challenge, but […]
With summer approaching, we are entering lemonade season. A glass of lemonade is a welcome drink most times of the year, of course, but there is something about drinking fresh lemonade from a dew-coated glass on a hot day that makes it even better. My standard lemonade is whole lemon lemonade , a recipe I […]
(Recipe updated January 19, 2011 for clarity) The condiment sections in my refrigerator have quite a few specialty items that I purchased for one or two recipes and then forgot about. Like Thai lesser ginger (kachai). Or pomegranate molasses. The name “molasses” is a bit odd, because unlike the molasses that comes from sugar refineries […]
(Updated 10/23/16. Originally posted on 03/08/07) The skin of a lemon is such a cheery hue. I’m fortunate to have a mature lemon tree in my backyard, and so when I look out my office window, I can see a few lemons hanging on the tree, little yellow orbs amidst the green leaves, and they […]
While catching up on my RSS feeds today, I ran across Alysha’s Virtual Recipe Club at The Savory Notebook, and this month’s event inspired me to finally finish the first part of a post I have been working on for a while. So here it is, my most requested recipe, masala chai. Or as I […]