Delightful Ice Cream Scoops

I don’t need any new reasons to eat Ice Cream but these Cuisipro® Ice Cream Scoops from Wrapables make me want to go buy a half gallon of Mint Chocolate Chip and dig in.


Ultimate Coffe Preperation…… for Coffe Nerds

Vodpod videos no longer available.

I don’t get to enjoy espresso enough. I should do something about that. From Boing Boing TV we learn about espresso and coffee making from U.S. Barista Champ,  Kyle Glanville of Intelligentsia Coffee & Tea.

Another Reason to Eat Peking Duck?

Sooner than later I plan on going to Beijing and eating this Chinese classic. Researchers claim that the dye made from red yeast rice, used to color and preserve Peking Duck and other Chinese foods cuts the risk of heart disease and cancer. I hope it’s true.

Link to article: Quack medicine: Peking duck is ‘better for your heart than statins’

Update: Popcorn via Cell Phone = Hoax!

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One of many examples of cell phones popping corn making the rounds. Maybe I’ll get a headset for my phone.

Update: Wired says “looks amazing enough, but there’s a hitch”

Finally Feeling Better

It’s my fault. I accept that. I had heard about the possibility of salmonella being related to raw tomatoes here in Texas and 16 other states. My wife had a meeting at Chili’s of all places. She didn’t like her food (surprise!) and of course she brought home the leftovers, quesadillas and quacamole. While the wife and I would never choose Chili’s I was hungry and well, waste not want not. I ate them full of tomatoes of course. This led to a week of gastrointestinal misery. Now I can’t say with certainty that this was salmonella related but no doubt it was food borne. Yuck! So folks watch those tomatoes and as I’m sure you know, avoid Chili’s. Please note federal officials do not think cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and homegrown tomatoes are the culprit. Those can still be enjoyed.

Cooking Young Bamboo Shoots with Joi Ito

Vodpod videos no longer available.

Over on Boing Boing I found an interesting post of Joi Ito collecting and cooking Bamboo Shoots.

RECIPE: TAKENOKO (Young Bamboo Shoots)

– – – – – – – – – – – – – – – – – – –How to slice:

Cut tip of takenoko at an angle. Cut vertical to down middle to front.

“Akunuki” process to remove bitter taste:

In a large boiling pot add:
* Dried Chili X 3
* Rice “Nuka” husks 2 handfuls

Cold water 2 liters

Add takenoko with the cuts and husks. Full heat from water for approximately 20-40 min (until you can stick a chopstick into the takenoko). Lower heat as it comes to a boil. After completed, cut heat and leave over night.The next day, remove husks and cut to smaller pieces and boil for 10 min.

Making “Wakatakeni”:

Make 2 cups stock from “Kobu” (seaweed) and “Katsuo” (Bonito flakes). Add Thin Soy Sauce – 3 table spoon, Sugar – table spoon, Sake – 2 table spoon. Add takenoko and boil for 8 min. Add “Wakame” (seaweed) and boil for additional 2 min.

Top with “Kinome” (Japanese herb) and eat as it is OR

Make Takenoko rice:

Make stewed Takenoko above but use “Oage” (dried tofu) instead of “Wakame”. Take the sauce from Wakatakeni” and add as flavor to rice in a rice cooker and prepare rice normally. After rice is done, add the stewed takenoko and oage and mix. Enjoy.

Note: “cups” are Japanese size cups which are 200ml or 200cc.

Cucumber Cup With Peach Gazpacho

I was testing out both the application of a Cucumber cup and and idea I had for a Peach Gazpacho. It turned out to be a great Summer hors d’oeuvre.

2 English or Hot House Cucumbers (often individually wrapped)

3 Ripe Peaches

1 Roma Tomato, seeded and diced

1 Small Red Onion, diced

1 Serrano Pepper, seeded and diced (1/4 Green Bell Pepper may be substituted)

1/4 cup of Cilantro, finely chopped

1/4 cup Extra Virgin Olive Oil

Juice of 1 Lemon

Salt and Pepper to Taste

First prepare the Cucumbers by peeling then slicing into 5-6 equal pieces. Then with a small melon baller scoop out the center of each piece leaving both a bottom and border to the “cup”. Set aside. Peel Peaches and remove the pits. In a food processor or blender, puree 2 of the Peaches, add a dash of water only if necessary. Finely dice the last Peach. In a medium bowl combine the Peach puree, the diced Peach, diced Tomato, diced Onion, diced Serrano Pepper, Cilantro, Olive Oil and Lemon juice. Salt and Pepper to taste. Spoon mixture into Cucumber cups and serve chilled. Makes 10-12 cups. Enjoy!