Oct 15, 2014
how to slice a mango, AB style
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how to slice a mango, AB style
FLOTUSWAG
My philosophy on cooking is just as simple. Choose first the heritage of your people. Herein lies the spice and flavor of your very palate. Choose secondly the ingredients of your area. Herein lies the uniqueness of your creations.
Chef John Folse
RARE FOOTAGE. an egg poach CAUGHT ON TAPE.
(and despite what the video title claims... please don't boil your egg when you're trying to poach it.)
like anything Alton Brown gets his hands on, making grilled cheese has never been so edgy.
hey there! remember me?
this blog has been inactive over the summer, for many reasons. the most easily explainable of those reasons is that I got a job that took a lot of time and energy from me. however, because of that job, I now have the money to come back to the school I love and continue learning the things I love.
so, gastronautics is back!
I've got a queue set up to reblog some things a few times a day, but I'll also be on the lookout for articles and quotes, and really, anything I think is interesting or relevant. I'll also actually be posting some of my personal projects, which was the initial purpose of this blog.
eventually, I'll come up with a system to organize all the tags I use to label everything I reblog, but for now, the search system will still work for anything you happen to be looking for. and, if you need help finding anything, you're welcome to ask.
thanks for sticking around!
your friend in food, sydney B^)
Amaranth was a staple of Aztec culture, until Cortez, in an effort to destroy that civilization, decreed that anyone growing the crop would be put to death. Seeds were smuggled out to Asia, where local dialects referred to Amaranth as "king seed" and "seed sent by God" as a tribute to its taste and sustenance. Amaranth kernels are tiny; when cooked they resemble brown caviar. Amaranth is a "pseudo-grain" – like quinoa and buckwheat, it's not in the Poaceae botanical family, but is listed with other grains because its nutritional profile and uses are similar to "true" cereal grains. Today amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (it's roughly 13-14% protein) compared to most other grains. In South America, it is often sold on the streets, popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes.
about Aramanth
Cooking is like love; it should be entered into with abandon or not at all.
Harriet Van Horne