De stock

I am writing this post after a long long dry spell. After not committing to memory a day exercise and getting involved in every thing but writing, I think I should return to blogspot. Anyhow, a few days ago I made stock. I make stock every few months. It basically happens when I have collected enough bones; turkey bones from thanksgiving, lamb bones from a pit roast, chicken bones, shanks, or whatever.

So this time was a some lamb bones from last July when Larch house had a lamb roast, and a collection of chicken and Cornish hen bones.



Lamb Stock:

Lamb Bones: quite a few of them
Vegetables: a few (onions, garlic, celery, carrots, whatever else is in the fridge)
a few spies: I like to use star anise, black cardamom and bay leaves

Roast the bones for an hour or so at 375d, add the vegetable to the baking dish after half/ hour. fill a 10 liter stock pot with cold water add everything, and boil. After a few hours strain the liquid. KEEP THE LIQUID., and reduce. Reduce till it tastes amazing, thick and concentrated. Let it cool and think of genius ways of storing it. I use ice cube trays.

Memory a Day

Just now, I thought of committing myself to an exercise which would require me to pen down everyday: a memory about food. This idea like many others seem rather exciting but might get drowned as jut an idea. However just for the sake of it, I want to indulge in it, lets see how far I get with it.

A few questions: Description of a memory? Why is it significant to me and why to I remember? When and Where this happened?

Those might be a good starting point. I should mention (to myself) the subject of each post should revolve around food. This could be fruitful.

Food Charette 1

My grad project is exploration of our diverse eating routine and how the idea of remix and redesign of objects can explore this behavior. To communicate this observation and idea I am making a set of tableware.

At the start of the term I decided to conduct some experiments. The first one is a food charette. In collaboration with Mechelle Fu we cooked a meal without using any utensils, except cooking pots and pans. We used our finger and hands to sear, fry and break part the food. We made two dishes, tofu boats and fried banana with pistacheos. Below are a few shots from the process.