FOOD BLOG

Thursday, November 18, 2010

Shopping places in Delhi

A shopping paradise, Delhi has a lot to offer for the buyers. For instance, the arts and crafts from all the states of India are available in the emporia at Baba Khadag Singh Marg near Parliament. Crafts Museum on Mathura Road offers shawls, pottery and paintings. There are antique shops in Sunder Nagar while Chandni Chowk has had its hold in commercial activities for more than three centuries.

If you are a lover of antique and traditional goods, then you are in the right place. There are shops in Delhi dealing in traditional art and crafts items, precious stones, pottery, brassware, wood work done in rosewood and sandalwood. Delhi's old and traditional shopping market lies in Old Delhi's Chandni Chowk and Central Delhi's Connaught Place. However, there are also new trendy markets in Sarojini Nagar, Lajpat Nagar and Karol Bagh where you will find goods ranging from antiques to the latest fashionable items.

Ansal Plaza. A part of HUDCO Place built on 35 acres of land, Ansal Plaza is a shopping complex situated near South Extension, one of the posh markets in New Delhi. The Plaza complex competes with the best international shopping complexes in the world in its architectural splendor, aesthetic details and shopping experience.

Palika Bazar. the underground market in Connaught Place is famous for electronic goods, leather and apparels. There are so many small shops in the markets that you have flexible options to choose from. Bargaining is very much a common feature of this market.

Chandni Chowk. The various markets of Delhi are interesting for having their own distinctive ambience and flavor. In Old Delhi, the congested and most densely populated market of Chandni Chowk has survived for more than three centuries. Strewn richly with historical landmarks, this shopping area has shops, which are more than 100 years old.

Connaught Place. Connaught Place, the horseshoe-shaped market of New Delhi, was designed by Robert Tor Russell and W H Nicholls. It was named after the Duke of Connaught, a member of the British royal family. It was the largest of its kind in India at that time.

Sarojini Nagar. It is located in the posh South locality of Delhi. Also known as SN, Sarojini Nagar, it is one of the most sought after places in New Delhi, from where you can buy clothes and fabrics. The biggest attraction of the place is that here can be found the most stylish outfits in India, at unbeatable prices.

Wednesday, November 17, 2010

Worlds of Flavor

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CIA Worlds of Flavor

2010 Worlds of Flavor ®
Conference November 4–6, 2010

The theme of this year

Japan: Flavors of Culture

テーマは「日本の味と食文化」

This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.

The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years.

Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.

"Japan: Flavors of Culture,"
will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.

Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.

source : www.ciaprochef.com

. Rererence .

Worlds of Flavor conference adds Japan to its menu
Japan Times, Nov. 18, 2010

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料理界のハーバードと言われる米国の名門料理大学
CIA（The　Culinary　Institute　of America）
では毎年11月上旬の3日間にわたり、世界最大級の料理会議“
World of Flavor Conference &Festival（WOF）”を行っている。全米から集まる料理人や料理研究家をはじめ、世界の食に携わるプロフェッショナルやそれを支えるさまざまな分野の人を対象とした、料理の世界に大きな影響を与えると評価される国際会議とされている。

source : 英文イベント概要）

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Tuesday, November 16, 2010

Italian capital

Rome is the capital of Italy.

You know what they say, "When in Rome, as Romans do."

Like this, Rome is very famous.

I think Rome is really romantic city.

Rome is an ancient city.

Then, there are many ancient structures in Rome.

There are also many historic sites to see in Rome.

This picture is Colosseum.

The Colosseum is a massive amphitheatre in Rome.

It could accommodate up to 55000 people.

It is so amazing.

It is the largest historic sites in ancient Rome.

It is one of the most famous tourist attraction and symbol of Rome.

This is Trevi fountain.

It is also famous tourist attraction in Rome.

This fountain has a legend.

The legend is that if you throw the coin into the Trevi fountain,

you can go back to Rome again.

I think it is very interesting.

This is Pantheon.

'Pan' of the Pantheon means 'all'.
'Theon' of the Pantheon means 'god'.

Therefore, Pantheon is the shrine that dedicated to all gods.

This structure is made of concrete.

Pantheon is representative structure that kept the circle shape.

It is so wonderful.

I'd really like to go to Rome!

Monday, November 15, 2010

Music and Food

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Music and Food

Some people think that animals and plants grow better if you let them listen to soothing music for some time every day.

Mozart seems to be a favorite among the classical music showers.

Music is also played to food that needs a period of ripening, like fruit, soy sauce, miso paste, mushrooms and even the dough for a good bread.

A good sake might spend some time with classical music, as they to in Fukushima, at Ohara Shuzo.

. Chicken, Hinaidori and other local brands 　

. Cows, beef and music ... Wagyu 和牛　
Matsuzaka Beef

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Mozart Bananas モーツアルトバナナ
from Toyoka Chuo Seika, Hyogo prefecture
兵庫県の豊岡中央青果

The unripe bananas from the Philippines are ripened in a store room with Mozart music playing for them.

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Harada Star Drop Tomatoes
原田　星のしずくトマト
source : ~ha-ra-da

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Mozart's growing influence on food

The music of Mozart happens to be rich in such frequencies (1/f noise, pink noise) above 8,000 Hz - which is why sound and music therapy both tend to use it.
source : The Japan Times, Nov. 25, 2010

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Worldwide use

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Things found on the way

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HAIKU and SENRYU

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***** WASHOKU : General Information

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Sunday, November 14, 2010

quince in rose syrup

lest you think i'm a cool cat. i thought i'd share this with you, an email i sent to julia of what julia ate (the quince queen IMO) upon my initial discovery of local quince:

tigress

to Julia

show details Oct 20

i just scored 5 lbs of local quince!!!

what do i do!!!???

what should i do?

i don't think i've ever actually seen/held one before.

omg. the scent!

-tigress

...well of course i went for the membrillo first. (although, i gotta admit, it's back to the drawing board on that one) and then i did this - a winner. then i got my paws on another 5 pounds of local quince!

this time i wanted to preserve the wonderfully exotic nature of quince to enjoy throughout the year without a whole heck-of-a-lot of embellishment. i looked to quince's native home for inspiration; persia, turkey and their surrounds. in fact, i had a wonderful little bottle of gür that i brought home from last summer's trip to turkey that was just hanging out, waiting to meet it's match.

quince in rose syrup

4 pounds quince
juice of 2 lemons
2 & 1/2 cups sugar
approximately 20 black peppercorns
1/4 cup rose water
pint mason jars

yield: 4 pints

1. prepare the canner and jars for hot water bath processing. no need to sterilize as you will be processing for over 10 minutes. just make sure they are hot when you fill them.

2. prepare a large bowl with cold water. place 4 cups water in a large saucepan and add the quince whole. bring to the boil and boil for 2 minutes. take quince out with slotted spoon and drop in cold water. reserve the 4 cups water in the saucepan.

3. remove quince from the bowl, and refill with fresh cold water, add juice of two lemons. one by one peel, core and cut quinces into eighths. drop directly into lemon-water to avoid discoloration.

4. add sugar to the reserved 4 cups of water in pan and heat on low until sugar is dissolved. add quince slices and bring to the boil. simmer gently for 12 minutes, partially covered. turn off heat.

5. remove all 4 pint jars from canning pot. add 5 whole black peppercorns to each. remove quince from syrup with a slotted spoon and fill each jar with quince to 1/2 inch headspace. tap the jars on a towel covered counter to create more space and release air.

6. add 1/4 cup rose water and return syrup to the boil. once boiled turn off heat and pour over fruit into jars. leaving 1/2 inch headspace. use a plastic chopstick or plastic knife to gently remove air bubbles.

7. hot water bath process for 20 minutes.

tigress can jam november: pomes - success!
though i know that rose water is heavily used in persian and turkish sweets, there was a moment when i thought it may be too sweetly perfumed for the quince's heady scent. alas, the rose and the quince do not compete, rather they marry together to form an harmonious bouquet of exotica. on ice cream this is a no-brainer, but i have something else in mind: a rose n' quince tarte tatin or custard tart will most definitely find its way out of a couple of these jars sometime in the cold winter months.

learning: not so much a learning as a, yes! with this recipe i came away with about 3/4 of a pint of syrup left. the scent is incredible alone, and i cannot wait to use this rose n' quince syrup in a holiday cocktail. it has got me thinking back to that summer ripple-craze through the can jam, that had many of us bottling up fruit syrups for luscious warm weather cocktails. i may have to start a new fall tradition...

Saturday, November 13, 2010

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