Food, food culture, food as culture and the cultures that grow our food

KimChi Monkfish Papillot

May 31, 2004


On a piece of parchment place 6 cloves of roasted garlic, a hunk of monkfish, fresh kimchi, butter, scatter with fermented salted soybeans, and drizzle with beer.

Fold and staple the parchment to form a sealed package. Place in preheated oven at 200� for 15 minutes. When it smells good, its ready.
(Please

debra at 9:53 | No comments | post to

Edibility Stamp

May 29, 2004


Stamp found on a block of tempeh.
Edible, drinkable.
You can eat it, and apparently you can also drink it.

debra at 13:11 | No comments | post to

Nature’s Bouillon Cubes

May 18, 2004


Roasted cloves of garlic thrown into salted water seem to work as nature’s bouillon. I roasted the cloves for about an hour in a hot oven (200� c) and had been adding them to soups like bouillon cubes, but now I’m just popping them into my mouth and eating them like raisins.
(Please

debra at 8:42 | No comments | post to

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