Very, very cool! Have you thought of publishing a book with your meals on your blog? Love the blog! Totally think a book would sell well, and then I could get 1% for planting the seed, ha! ;) and the book could have a bento box that comes with it to get people started.
I'm telling you the Opera house pictures never get old for me. I'm not sure what it is but everytime I run across one of these I have a smile on my face. Home stretch here folks. These are the last of the pictures that highlight the things I'll miss about living in Sydney. I'm sure there's stuff I've left out. It's been 4 months now since our return and I'll confess that I miss it more and more. It was such a different life. Anyhow onwards and upwards. Apols (that's what they say there) in advance for jumping around but I went on a sweep for the last pictures I might have missed, so it's all over the place. Ok this is going to sound really really stupid. But that plastic box pictured above is a standard "take away" box. In other words if you order take out or ask for a box to take stuff home (beware some places don't let you) you will get your food in a container like the one above. Sometimes it's black on the bottom, s
I've always been fascinated by fermentation, the idea of little critters that toil away and magically transform food from one form to something else is somehow magical to me. How did ancient man decide curdled milk could be made into cheese and then later yet the moldy blue cheese is edible and delicous? Or that bubbly fruit juice that sat in a jug a bit too long was worth drinking even if it made you feel a bit dizzy and good? I know a lot of it was a preservation technique but if you were the first to opened up a jar of kimchi or sauerkraut would you think to take a big bite of it? I've dabbled in various experiment, some successful, some less successful. But I happened to have a whole head of napa cabbage in my fridge and was pondering what to do with it. I floated the idea of turning it into kimchi with my wife and she was quite eager for me to give it a try. Now if you don't know what kimchi is (I'm not sure what rock you've been hiding under) it's a
One of the difficulties when I first started going with a plant based diet was finding dishes that provided a "satisfying" meal. I could eat a pile of rice, veggies and beans and still feel completely dis-satisfied with what I ate. On the other hand it's easy to fool yourself into thinking being "plant based" means you're free to eat all the oreo cookies you desire without consequence. I found the keys for me were texture and dietary fat. I saw this recipe in the forks over knives cookbook and it sounded pretty delicious. The dried porcinis had a "beefy" smell and mushrooms tend to have a good mouth chewy texture (I used abalone mushrooms to great textural effect) and the use of a tofu "sour cream" gave the dish a good richness. So it checked all the boxes for good potential. Here are the ingredients, pretty simple: shallots, dry white wine, garlic, some eggless pasta (well they say they may have trace amounts of egg but it wa
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