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Scallion Chicken Noodle Soup - Aromatic Gin Extract Flavor
Have you ever looked at roses and wondered if they were tasty? (Or maybe you went to a restaurant with something like rose milk tea with rose jelly that you got & liked).
Well, here is a guide to eating roses.
(Please note that people tend to put all kinds of nasty chemicals on roses sold both commercially & that you find growing at a neighbor's house, so please make sure they are unsprayed/untreated/organic before consuming them and always ask permission if they are growing on someone else's land).
First, go early in the morning (as that lovely rose scent will disappear as the day heats up) & pick some just opening flowers. Then wash them to remove dirt and bugs.
These are some common domestic roses (Mr. Lincoln, Queen Elizabeth, etc), but if you are buying roses to eat, supposedly Damascus roses are the best. Next, you will gently remove the petals from the stem (a slight twist & pull is usually sufficient). Now you have to choose preparing fresh (rose jam, rose jelly, rose syrup, rose oil, rose water, etc) or drying them for later.
In this case, I dried them.
As you can see, once I had just over 2 quarts/2 liters, I proceeded to the next step. Grinding them to a fine powder in the blender.
As you can see, grinding the petals dramatically reduces the overall volume. For long term storage of the powder, I sift it (through a sieve) and dry again before storing it in glass jars.
This powder is really nice to have on hand. One spoonful into a cup of hot water or coffee makes a nice drink. Or you can add it to baked goods for rose flavor & color.
In this case, I am going to make waffles. I started with a commercial pancake mix, added ingredients suggested on the box and a good amount (no more than 1/10 the volume of mix/flour) of rose powder. After making the waffles, they looked like this:
I also had some rose syrup using a recipe from a really interesting cookbook about Lebanese pantry staples (which can be made from things that grow well in Mediterranean climates like roses).
The rose syrup was interesting to make as the pigments in the rose petals leach into boiling water, leaving clear, transparent, and slightly chewy petals behind. The book has lots of recipes for fresh rose petals. I water bath canned them for 15 minutes so I can store it long term. It was a two day process to make.
Then I combined the rose waffles with rose syrup to moisten them.
Finally, I used hot water to clean the blender & make my first batch of rose tea. I think the purple color is from my Mr. Lincoln rose.
So there is an entire meal from roses. (If you want a clear tea, use dried whole rose petals & strain them out before drinking).
Dark Cape Gooseberry Chocolate
What I love most about this chocolate is its versatility. Whether you're making a simple dessert for a quiet evening at home or creating an impressive dish for a special occasion, it adds a touch of exotic flair that sets your creation apart. The combination of robust dark chocolate and the tangy notes of Cape Gooseberries creates a flavour experience that is both familiar and exciting.
Dark Cape Gooseberry Chocolate is an exquisite blend that merges the rich, robust taste of fine dark chocolate with the tart, tangy notes of Cape Gooseberry, also known as Rasbhari. This innovative chocolate creation offers a sensory experience that delights the palate with its balanced contrast of flavours.
The Origins of Cape Gooseberry
Cape Gooseberry, scientifically known as Physalis peruviana, is a small, round fruit encased in a papery husk. Native to South America, it has been cultivated in various regions worldwide, including India, where it is commonly referred to as Rasbhari. The fruit is celebrated for its distinctive sweet and sour taste, which pairs harmoniously with dark chocolate.
This chocolate is not only a treat for casual snacking but also makes an excellent ingredient for Gourmet chocolate in India. Its unique flavour profile can elevate a simple chocolate mousse or a sophisticated chocolate tart, adding a touch of exotic flair to traditional recipes.
There are a lot of things I miss about living in Shanghai, and finding all the local flavors of American snack foods is one. Like these grapefruit flavored Lay’s potato sticks my sister just discovered. She may not have liked them but I so wanted to try them for myself.
[WHAT DO YOU THINK ABOUT SOME OF THEIR UNIQUE FLAVORS, LIKE THE LAVENDER HONEY? I THINK THEY'RE PRETTY AWESOME. BUT THANKS FOR THAT EQUILATERAL TRIANGLE YOU SENT ME LAST NIGHT. THEY GOT EVERYTHING DEAD-ON. VERY CREATIVE. LIKE THIS ONE-- TOTALLY NEW ORLEANS.]
November 13th, 2020
Friday the 13th! Spooky season isn’t over just yet!
It’s also national kindness day! Hopefully everyone was able to do some small act of kindness today!
I woke up this morning feeling very cold and my spine was in pain first thing this morning and through out the day. I don’t know if it was from being cold or what. My body in general just felt very stiff and tense all day. I tried to do some ring fit to limber my body but it did not help and my pain got worse. So I unfortunately did not get as much exercise in as I would have liked today.
I scrolled past this pizza ad and although it sounds disgusting to most, I’m kinda sad October is gone because I would have really liked to at least give this a try? (Also I really hate getting shown ads for things that are well past their dates 🙃)
So instead I looked up other pizza places in the area that serve unique flavors. I ended up getting this bbq shredded pork pizza with purple slaw on top, it was actually really delicious. We also ordered this pizza that is basically an eloté in pizza form and I was in heaven eating my slice of it, and if me in the past would have ordered it I could have eaten two of these pizzas all to myself (the pizzas were very small, like 10 inch pizzas, maybe even 8 inch?but still) In last place was this pizza that had artichoke and mushrooms (those two toppings were the best part of the pizza), I loved it but it had a white sauce that I didn’t like, with thick clumps of creamy ricotta cheese. The creaminess was a bit too much for me and I’m not the biggest on ricotta to begin with.
I should have probably cooked something healthy again today. But these pizzas were well worth it. I always love trying unique unusual flavors of things (within limits) but unique pizzas never seem to fail me. Thankfully these were extremely small slices with extremely thin crust so I didn’t feel too bad.
Noodles n' More - A New Location That Brings Unique Flavors (Bell Gardens)
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