http://www.culiblog.org Food, food culture, food as culture and the cultures that grow our food Mon, 12 May 2008 13:50:09 +0000 http://backend.userland.com/rss092 en Culiblog author caught plucking and nibbling in an abundant field of ramps in Amsterdam I'm a bad to the bone, flower plucking, fruit stealing, mushroom picking, herb snatcher that simply cannot walk by food growing in the public space without tucking in and filling my basket. And I wish that more ... http://www.culiblog.org/2008/05/rampsterdamned/ The date and milk-based cocktail 'representing' the Afrikaanderwijk is not pictured here because although scrumptious, it was not photogenic. That's always a problem with dates. Kruiskade Blossom Cocktail - chrystanthemum tea drinks in tetrapak - organic chysanthemum flowers - sour cherry fruit leather cut into butterflies - ice, or ice made ... http://www.culiblog.org/2008/05/butterflies-in-my-stomach/ I heart pareve desserts. One of this year's Pesach innovations was a sephardic-style seder dinner which more or less cancelled out last year's innovation, the Pesach Ultra-lite. Whatevs, now that we've made these recipes our own, we can teach ourselves to make light of them. It's about liberation. Links to standard ... http://www.culiblog.org/2008/04/cinnamon-cardamom-meringues-kosher-for-pesach/ Happy Pesach! Are you 6 kilos? Although we had sworn to recreate Pesach Ultra-Lite, Superior Powers and my own stubborn determination to not sit on the floor like my ancestors in the desert, dictated that we drop everything and become a trans-regional trucking company. We had a truck all right, but ... http://www.culiblog.org/2008/04/one-little-kid-chad-gadya-%d7%97%d6%b7%d7%93-%d7%92%d6%b7%d6%bc%d7%93%d6%b0%d7%99%d6%b8%d7%90/ Rescued from the bin: forgotten vegetables transformed into a memorable vegan sushi 40% of all produce is wasted on the route from field to fork. The number is actually more like 60% and it's easy to understand how the waste becomes heavier if we buy industrially produced food from far away ... http://www.culiblog.org/2008/04/turnip-green-pumpkin-ohitashi-style-sushi/ Image from Quirine Racké and Helena Musken's film, Come Back Kate, used entirely with permission The Kate Bush Party at Mediamatic this Friday evening promises give-us-a-twirl dress-up, lighters-in-the-air sing-a-long and a generous format screening of Quirine Racké and Helena Musken's poignant art rockumentary Come Back Kate. The evening will also premiere ... http://www.culiblog.org/2008/04/imagining-kate/ The Composer called me a citrofiliac! And though he seems to appreciate my cooking, he thinks I should use less citrus. Whatevs, by the time he gets back from his massive stint in the Old Country it'll be strawberry, soft fruit and rhubarb season. In lieu of citrussy freshness I'll ... http://www.culiblog.org/2008/04/citrofiliac/ Dutch Seitan Designers at workshop Last Sunday was the final day of Platform 21's Cooking and Constructing exhibition, and amidst the fiery debate and seitan design workshop, no one expected that any true innovation would take place. But due to the emphasis on show and do, I had to rush through ... http://www.culiblog.org/2008/04/in-situ-seitan-innovation/ Loaves of Seitan during steaming process Like the soybean, like bread, like fish, like wine, like salt, seitan is part of the utopian food group, foods laden with morality, infused with ritual, oozing with culture, drowning in history. Seitan is desperately in need of appropriation from its association with macrobiotics but ... http://www.culiblog.org/2008/03/glutinous-maximus-ii-seitanic-lab-meat-recipe/ From golden-brown to white, spinach-gorgonzola, mango-mirin and thai coconut bitterballs From the original creator of Amsterdam's Supperclub (the real one, not the other one), Chef Thor is now ready to debut his latest collection of bitterballs. The bitterbal is a 'traditional' Dutch drinking snack, a round, deep-fried croquette filled with molten ... http://www.culiblog.org/2008/03/haute-cuisine-bitterbal-innvoation/