Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

some grating of Carolina Reaper pepper,     jalapeño  pepper, onions, cilantro, parsley, garlic, marjoram, thyme and ground orange and black peppercorns.......even with the mollification by horseradish/mayo has my mouth aflame....... .

quinoa/potatoe/garlic/sourcream patty with fresh baby spinach and  chopped; raw filet mignon, topped by purple cabbage; crushed, dried white wasabe-crusted pea pods and desiccated spicy okra... .

bacon, spinach, mozzarella cheese, tabasco sauce, scallions & toasted paprika on toasted sourdough bread, spread with orange marmalade.....

Making Chocolate for Chemists: mix a small pinch of water-soluble polyvalent metal salt with an aqueous solution of a water-soluble salt of alginic acid to thereby form a water-insoluble film of alginic acid salt to cleanse the outer surface of approximately 300 cocoa beans that have been freed of their tough, leathery rinds, then dry them in the sun, on sheets of llama leather......of course, you are already familiar with this technique from your studies of Larousse and Brillat-Savarin, so i shall skip to the final stages in which melted cocoa, to which a half kilo of saturated bovine utter excretion, just short of boiling, has been mixed and stirred, gently, until a glossy, mirror-like surface has evolved. The process provides a thick, edible brown pearly mass to which an additional amount of an oleaginous substance as the core substance may be added; however, exercise judgment to restrict this amount to less than .7(cocoa weight). This mass can be provided by the method which compr

Hearing the midnight baying of a lost dog, my eating taste is again that of a pregnant Rosemary, gnawing on raw liver.....provoking more unusual, than normal, cravings, with an abatement by a flourless Ezekiel 4:9 raisin/cinnamon bread sandwich of peppery salami and raspberry/ bitter orange/rhubarb preserves....and a mug of Earl Gray tea with heavy cream and a pinch of salt......accompanying an omelette of quail eggs, pigs brains, green curry and sharp cheddar cheese.....now I'm fortified for a sojourney of contradictions, to the Huddle House world of normalcy....the temporalities that abide, just yards from my front door, then.....then, the return to my internal world of beans and rice.....wait~........I can smell Beth Boston's delicious fruitcake, resting in its whiskey-soaked blanket, and am returned to Larry Talbot in a chenille peacock robe, guiltily eyeing Ansel Adam's photo of a full moon over Yosemite..........

A short trip....'out there'....led me, quickly, back to the snug comfort of 'the house'.......and, an inspired cooking adventure for a cooking blog that I maintain..meatballs of ground pork, garlic, basil, parsley, grated Parmesan cheese, marjoram, thyme, smoked paprika powder, green dragon hot sauce, sriracha chili sauce and dried onion powder, perched atop.....Vermicelli, boiled in herbed water, with pink sea salt, then tossed in the skillet that the pork meatballs were hoisin- 'glazed' in, after roasting, with chopped fresh garlic, mango chutney, ground orange peppercorns, grated orange peels and grated ginger.....surmounted with breaded and fried sweet Vidalia onions.....

simple vegetarian satisfaction.......Chinese eggplant, soaked overnight in sea salt brine, then roasted until creamy, with some olive oil and fiery hot tomato salsa.....rolled into tandoor baked naan, pan seared in ghee....