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

 

early collard clean-out.........My Grandmother's New Year's lunch/dinner always included collard greens...cooked in vegetable bouillon.... crowder or black-eyed peas, and crunchy-crusted iron skillet cornbread with cracklings.........I began a bit early, because this 'kind' of collard greens is best, a couple of days later.....served with red, balsamic pepper-vinegar and chopped bacon and crispy fried okra, sprinkled with spicy paprika powder and ground orange peppers......some flat leaf spicy collards with hot peppers is also in the works.....to be served with fried onion rings and corn pones....... 'on' to the next 'thing'.......how about some Fish Sperm Sacs.....Sapporo style? I'm having some smoked eel sushi and Vidalia onion tempura for 'sunrise' b'fast.......having 'done' the traditional North Alabama New Year's foods a couple of days  early.......Japanese buckwheat noodles with sesame oil and wasabi paste are washin...

  Cooking 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...

   '......Vegan stir-fry with nutty brown rice staying on course......steamed rice with sliced spicy vegan 'sausage', thin-sliced brussels sprouts, snow peas, carrots, bok choy, pine nuts, toasted sunflower kernels, sliced  candied ginger, coconut flakes and roquefort cheese... wok-sauteed with sriracha hot chilis, broccoli florets, sake, garlic, tumeric, coarse ground peppers and Indian super-spicy-hot Kara Boondi, gram dhal, pulverized curry leaves and Poha.........a little of this goes a long way, as it is hot as blazes! served with lots of iced sassafras and ginger root tea, sweetened with sourwood honey...... Baby's on Fire! and now, the kitchen larder needs 'servicing'...