Archive for July, 2008
July 31, 2008 at 9:26 pm · Filed under Food Holidays, In the Kitchen and Foodstuff
It’s a bean, there’s jelly inside with candy roots back to Turkish Delight, and there’s the harder shell.
Actually, I’m a bit depressed/cranky tonight and as much as I want to keep going with this food holiday thing – I’m just not feeling the jellybean. My mood is currently such that when I think jellybeans, I think that to all of life’s wonderful variety you still have to deal with disgusting black licorice in the mix. And I forget and, upon encountering a new batch, hope for black currant. Maybe they could learn from winegums.
But no. Black licorice. You can taste it on the neighboring beans too. Then there are those green mint flavoured beans. Ewww…let’s not get started. This girl has got to get some sleep.
July 31, 2008 at 9:37 am · Filed under Food Holidays, In the Kitchen and Foodstuff
The most fitting start to cotton candy day. I woke up this morning and my blinds were glowing an electric pink. I opened them to see the most gorgeous cotton candy sunrise. The blue and pink standard cotton candy colours * must * be inspired by this kind of sky.
Before this morning I was planning on drawing cotton candy as I don’t see myself getting to the fair or a circus today but this sunrise says it all for me.
Still, cotton candy is a pretty cool thing. From Wikipedia:
It was introduced in 1904 by William Morrison and John C. Wharton, at the St. Louis World’s Fair as “Fairy Floss”[1] with great success, selling 68,655 boxes at the then-high $0.25 ($5.70 in 2007 dollars), half the cost of admission to the fair.
The center part of the machine consists of a small bowl into which sugar is poured and food coloring added. Heaters near the rim melt the sugar and it is spun out through tiny holes where it solidifies in the air and is caught in a large metal bowl.
It’s called Barbe à papa (Papa’s beard) in French – so is Barbapapa actually a cotton candy man?
July 30, 2008 at 9:57 pm · Filed under Food Holidays, In the Kitchen and Foodstuff
A woman at work made us the most amazing cheesecake I’ve ever had last week. I don’t think anything I could eat today would ever compare so a drawing:
Cheesecake is interesting in that it’s been around foooorever and so many cultures have their own versions of it. Perhaps it is just something that humans need.
My favourite kinds are pumpkin cheesecake and a pistachio no-bake cheesecake that my mother makes. Your basic New York-style is good too but if I have it, a lot is riding on the crust and toppings.
Loading ...
According to wikipedia, there is a “Vancouver-style” cheesecake.
Vancouver-style cheesecake is a light, airy style made without a crust, primarily in vanilla and chocolate and often served refrigerated with various local fruit toppings such as British Columbia strawberries, raspberries and cherries.
I wasn’t totally aware of that but while discussing places to eat cheesecake in the city today, a coworker mentioned most of them having a lighter cheesecake. But no crust?? I don’t know. One of the most incredible characteristic of desserts is layers.
July 29, 2008 at 7:06 pm · Filed under Food Holidays, In the Kitchen and Foodstuff
I’m a little late but with reason. Last night there were BBQ and glacier slideshow going-ons at the Kommune. Faron was doing field work in the Yukon and the gathering was for the group who had been there to share pictures and stories. Amazing photographs and great to see how well a projector works in our backyard.
But earlier in the day I did get the chance to celebrate Lasagna Day. A co-worker recently stumbled upon a little Italian catering business / café nestled in the middle of our nowhere land company box park – taste of italy catering (website coming soon). It’s a great little places, the staff are smiley and friendly, all main items are between $5.00 and $7.00, and they taste yummy and fresh. If you are ever in Richmond, lost among the featureless boxes of the East side, hope that you might stumble across this little place.
I ordered the Lasagna al Forno:
Whenever I eat lasagna I think of Garfield and then I wonder – how Italian is lasagna really? Has anyone tried lasagna in Italy? The only thing I know is that their lasagne does not have ripply edges.
Yesterday was also “Cheese Sacrifice Purchase Day”. “Sacrifice” and “Purchase” seem a little contradictory so I wasn’t quite sure what to do here. This was the best explanation I found:
Today is Cheese Sacrifice Purchase Day. Apparently if you wish to get rid of mice you have to sacrifice some cheese and today is the day you purchases the cheese to sacrifice to the mice.
But I wasn’t entirely convinced. Neither did I connect with that definition in any way, not having ever lived with mice (that I know of). So I did the first thing I figured I had to do: I bought my favourite cheese: applewood smoked cheddar. On the way home I thought about making a cheese shrine or sacrificing the cheese to the carpenter ants or saying that I’m a mouse and hoarding the cheese to myself. In the end I sacrificed the cheese to the BBQ:
Not really a sacrifice at all. Besides, mice are not that into cheese anyway…but would they go for cheesecake? Stay tuned…
July 29, 2008 at 9:43 am · Filed under Photographs, Things Found Online
The American Museum of Natural History has a collection of old photos taken around the museum online. The ones of workers creating exhibitions are very interesting:
“Oops, so sorry about that….let me just put these back here…”
Photos found via Pruned.
Next entries »
