October 5, 2011 § 1 Comment
What goes with what? Do oysters go with asparagus, bacon and mozzarella? Taste Buds: Complementary flavours, an extremely interesting and accurate infographic created by David McCandless and Willow Tyrer, recommends different herbs, spices and ingredients, for different types of food in order to create a good-tasting meal.
See also:Follow @itsasmallweb
August 13, 2011 § 3 Comments
Walt Whitman used to have oysters and meat for breakfast, Emily Dickinson preferred her own home-baked bread, whereas Marcel Proust used to drink espresso to write his “In Search of Lost Time “, and not madeleine as we would have guessed. Even great writers and poets want some little treats for inspiration.
lllustration by Wendy MacNaughton.
via New York Times
June 16, 2011 § Leave a Comment
March 27, 2011 § Leave a Comment
A while ago I promised never to blog again about food I made. It’s now time to break that promise. And on good grounds too. You see, this is an original recipe by yours truly. TA DA.
I have a bergamot tree in my garden. Its smell simply makes me happy. But there is not much you can do with bergamot fruits – despite their godly fragrance they are actually very bitter, their juice included. Yesterday we cut all the fruit from the tree because it was ripe and perfect. So there were 4 bags of bergamot oranges in my kitchen. I couldn’t just let them rot. Then the idea hit me: when in doubt, make cupcakes.
So, I used The Hummingbird Bakery‘s recipe for lemon cupcakes as a reference and with a couple of changes and adaptations here and there I created my first recipe. Check it out after the jump. « Read the rest of this entry »
March 21, 2011 § 1 Comment
I love contrasts. Of color, of texture, of style. And a contrast of style is what first caught my eye in Ming Makes Cupcakes. That and my weak spot for cupcakes, that is. But back to the point: I just love the contrast between the luscious maximalism of the cupcakes and the severe minimalism of the layout. Oh the conflict, the tension!
But I want to give (more) credit where credit is due. The recipes themselves are great, with some twists and surprises (flourless chocolate cupcakes anyone? Sour cream fig cupcakes? Port wine and cherry chocolate? Beet chocolate?). I plan to start trying them ASAP.
Oh, and a last note on usability: although every recipe (image & text) is an image, the blog has a text only version where you can read and copy/paste text from. Nothing to complain about.
January 31, 2011 § 6 Comments
The bento is no ordinary lunch box. It is a culinary universe, contained in a lunch box. I admit to having a soft spot for Japanese food and Japanese aesthetics, so it’s no wonder bentos fascinate me. Not just because they are beautiful. Because there is a whole different approach to food behind them.
- Bentos elevate the idea of a lunch box. Not the rushed junk lunch one usually has at work, but the kind you take time to prepare for yourself or loved ones.
- Bentos celebrate the ephemeral beauty of things. The beauty you glance at for a few seconds after opening the bento box and before devouring your lunch. So zen.
- Bentos are all for portion control (bento boxes are notoriously small) and healthy food choices (traditionally rice, fish, vegetables and fruits are the prefered bento choices)
Bentos range from minimal to elegant…
…and from kawai (cute) to completely outrageous (and some times kitch)
See a gallery of the best bento boxes we found on Flickr after the jump
January 21, 2011 § 1 Comment