Food matters
So, for those who don't know, I like food. I like cooking food, eating food. I even like movies about food. So far, I've racked up the following ones I like:
Eat drink man woman - Ang Lee superb, even in Chinese
Tortilla soup - It's the same movie, sort of, still Ang Lee, but Mexican. Sort of.
Woman on top - Now, there's a surprising one. Penelope Cruz?
Simply irresistible - even more surprising, actually! Who'd have thunk Sarah Michelle Gellar would work in a food movie?
Tonight I watched No reservations. Crap. That about covers it.
Any others I should catch?
In other news, I'm doing another series of, I don't know, vignettes? for Radio New Zealand. This time around, six shows on grains. We did rye the other day.
Rye is not glamorous. But it's not as bad as its reputation would have it. And scalding the flour and or baking with sourdough will fix almost all of the problems it does have. Except of course that people think the 'rye bread' they buy in the shops is made from rye. Since it's only slightly contaminated with rye, they don't know what rye actually tastes like, and don't like it when they find out. But, then, they have the same problem with sourdough. They've never actually met it as anything other than a taste additive, the whole rising gig being managed by commercial yeast and wheat flour. Sourdough is actually sour, not some little piquant thing in the back of the palate that might be put there by a drop of vinegar.
Anyway, next Saturday, probably, I'll be baking my great grandmother's sweet and sour bread (half and half wheat and rye, half sourdough, half yeast - but I'm honest about it!) and actual crisp bread. And making sourdough. Of course, I did it this Friday, but that's the wonders of modern technology for you.
In a couple of weeks we're doing barley. I'm at this point thinking I'll mostly talk about it's role in the trio of basic grains (rye, wheat, barley) and why it's ended up almost exclusively brewing, tasting some of
sir_asbjorn's beer, chat about buttered barley and maybe even making some if we're game, and definitely make barley water.
Anyone have any other suggestions?
Eat drink man woman - Ang Lee superb, even in Chinese
Tortilla soup - It's the same movie, sort of, still Ang Lee, but Mexican. Sort of.
Woman on top - Now, there's a surprising one. Penelope Cruz?
Simply irresistible - even more surprising, actually! Who'd have thunk Sarah Michelle Gellar would work in a food movie?
Tonight I watched No reservations. Crap. That about covers it.
Any others I should catch?
In other news, I'm doing another series of, I don't know, vignettes? for Radio New Zealand. This time around, six shows on grains. We did rye the other day.
Rye is not glamorous. But it's not as bad as its reputation would have it. And scalding the flour and or baking with sourdough will fix almost all of the problems it does have. Except of course that people think the 'rye bread' they buy in the shops is made from rye. Since it's only slightly contaminated with rye, they don't know what rye actually tastes like, and don't like it when they find out. But, then, they have the same problem with sourdough. They've never actually met it as anything other than a taste additive, the whole rising gig being managed by commercial yeast and wheat flour. Sourdough is actually sour, not some little piquant thing in the back of the palate that might be put there by a drop of vinegar.
Anyway, next Saturday, probably, I'll be baking my great grandmother's sweet and sour bread (half and half wheat and rye, half sourdough, half yeast - but I'm honest about it!) and actual crisp bread. And making sourdough. Of course, I did it this Friday, but that's the wonders of modern technology for you.
In a couple of weeks we're doing barley. I'm at this point thinking I'll mostly talk about it's role in the trio of basic grains (rye, wheat, barley) and why it's ended up almost exclusively brewing, tasting some of
sir_asbjorn's beer, chat about buttered barley and maybe even making some if we're game, and definitely make barley water.
Anyone have any other suggestions?