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Sun, 21 Sep 2008
How To Make The Perfect Cup Of Coffee
I was pointed to
this podcast
by Cory Doctorow on BoingBoing. Its very well presented, and very engaging - recommended for anyone who likes thier coffee. Maybe I'll get the expresso machine down from the loft, and buy that French Press after all! I already ground my own beans, but Dr Mark Miodownik's talk shows me how much more I could do to make the perfect cup of coffee.
Update Resonance FM have a hard to navigate site, but I did find
this intro to the podcast;
What elements are involved in the making of a simple beverage. The Director of the Materials Library and Head of the Materials Research Group at King’s College London provides an audibly practical demonstration of the answer.
Visit http://www.materialslibrary.org.uk
Posted at: [/cooking] permanent link
Fri, 23 Sep 2005
How to make Indian Tea in the office
I might as well say "go and read Boing Boing. When you come back, let me know and we'll talk about it"..
Anyway, they linked to a
guide to make proper indian tea
in a US office, not normally known for indian tea (hell, let alone tea in general, in my experience. English breakfast or fruit teas is about the best choice I got). Indian tea, as my friend Dhiren showed me many years ago, is another experince again from the British idea..
Posted at: [/cooking] permanent link
Mon, 14 Feb 2005
Jambalaya Recipe
I made this after seeing the recipe on
John Kovalic's
weblog. Its heavily based off the
Original
but modified for seafood only, and removing or substituting a lot of the
(I presume) American only products. Also some hints based on my experience
with it.
- prawns (I recommend 1 pack frozen, 1 pack Tiger)
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 - 6 cloves garlic, minced
- 4 ribs celery, chopped
- 1 (small) can tomato puree
- 1 can chopped tomatoes
- 8 cups good dark homemade chicken stock
- 2 teaspoons cayenne seasoning (or 1 chilli & 1 paprika)
- 2 teaspoons black pepper,
- 1 teaspoon white pepper
- 1 teaspoon oregano,
- 1/2 teaspoon thyme
- 2 bay leaves
- Salt to taste
- 2 cups white rice, uncooked
Make the 'Creole seasoning blend' with 2 teaspoons cayenne (or 1 chilli & 1 paprika), 2 teaspoons black pepper, 1 teaspoon white pepper 1 teaspoon oregano, 1/2 teaspoon thyme.
In the pot, saut the onions, garlic, peppers and celery in oil until onions begin to turn transparent.
In the same pot, add the tomato puree and let it pinc (brown a little), caramelising the sugar in the puree. Keep it moving so that it browns but doesn't burn.
Once the vegetables are translucent (the tomato puree might achieve a sort of a red mahogany color, de-glaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sauted vegetables, paste and stock are combined thoroughly. It should be fairly thick.
Add the Creole seasoning, tomatoes and salt to taste. Cook over a low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.
Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 15 minutes, or until the rice has absorbed most of the liquid and is cooked through. When the jambalaya has thickened up a bit and has reached the "right" consistency (you'll know), it's done. Be aware that it might get too stodgy, though - my first attempt was very solid..
Serve with salad and French bread.
Posted at: [/cooking] permanent link