Here’s one of my first items made in porcelain – simple and unglazed.
I voided the warranty on my Sodastream today by farting up some carrot juice.
The internet says that the juice has to be at very least translucent in order to carbonate, and the internet was right! It took upwards of ten button pushes for any bubbles to appear in the opaque carrot juice, even after I cut it with water.
A cherry vanilla soda that my friend Micah came up with fared much better.
I may soon invest in a DIY carbonation rig like this.
I tossed some carrots and potatoes in salt and sesame oil and roasted them in a pouch made of layers of laver. After about 40 minutes, I crushed the pouch, releasing a small puff of steam and crumbling the seaweed over the just barely tender vegetables. They’d go very well with any soy marinated meats.
Our goal with April’s dinner was to do some creative spins on suburban chain restaurant dishes. The kitschy meal led up to a family style course of bourbon glazed baby back ribs, which had slow cooked in the the water bath for a full 24 hours. Some things were more successful (pickle powder popocorn, banana bread pudding), while others were complicated and weird (loaded potato skins). Read More for the full menu……
We went strawberry picking for Nicole’s birthday and brought home six quarts of berries. The strawberries from Golden Earthworm Farm in Long Island aren’t quite as sweet as the berries we got to taste when we visited the Santa Monica farmer’s market, but they are still miles better than the Driscoll berries from the deli.
Some of the berries became jam, others strawberry lemonade concentrate, and the rest were dehydrated into these tart gummy fruit snacks that I’ve been eating with my cereal.
Here’s some of that dragon wing sauce coating a fried chicken cutlet.
I got an Excalibur Dehydrator for Christmas mostly so that I could venture into making raw vegan foods during my January cleanse. For the April dinner party though, I dehydrated a quart of sliced kosher dill pickles and then ground the dried flakes in our spice grinder. The resulting powder is an ultra concentrated explosion of tangy pickle flavor that we heavily dusted over popcorn.
I can imagine that it would be handy for sneaking acidity into any number of dishes- perhaps a bit over some creme frache with crudites, or dusted over sashimi, or pretty much anything involving a crispy potato.