Gastronomic Expeditions
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Gastronomic Expeditions
My Experiments with Food
Curated by Ashish Umre
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Mastering the Margarita

Mastering the Margarita | Gastronomic Expeditions | Scoop.it
Totally fine to think of the cocktail that way, but let's put down the ready-made, Day-Glo sour mix, step away from the margarita machine and take the drink seriously for just a moment. The margarita may conjure images of spring break in Cancún and fishbowl glasses with cactuses as stems or yardstick-long containers filled with boozy slush. But the cocktail is so much more than that.

 

It doesn't take much to elevate the margarita to the top of the drink canon. Despite its unfortunate reputation as the Lindsay Lohan of the drink world, it deserves to rub elbows with the likes of the Manhattan and the martini. A properly made margarita is like Emma Stone—fun-loving but, deep down, classy and smart.
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James Wong and Scottish Mushrooms

James Wong and Scottish Mushrooms | Gastronomic Expeditions | Scoop.it

James Wong discovers the rather unusual properties of Scarlatina Bolete with mushroom hunters Dick Peebles and Gary Goldie.The forests, fields and woodlands of Scotland offer some of the richest habitats for fungi in the world. Thanks to the North Atlantic Drift, the West coast is warmer and wetter than the East and the native, well established woodlands are perfect for anything from ‘penny buns’ (otherwise known as porcini or ceps) to chanterelles.

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Study Links NAFTA to Obesity Epidemic in Mexico

Study Links NAFTA to Obesity Epidemic in Mexico | Gastronomic Expeditions | Scoop.it

A new study shows a link between the agribusiness-benefiting policies of the North American Free Trade Agreement (NAFTA) and the obesity epidemic in Mexico.

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Gastronomy in Greece – Cretan Food

Gastronomy in Greece – Cretan Food | Gastronomic Expeditions | Scoop.it

An overview of Crete cuisine and the Cretan diet, including Cretan olive oil, appetizers, main dishes and desserts.

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Restaurant Chefs Add Citrus Fruit to Menus More Frequently

Restaurant Chefs Add Citrus Fruit to Menus More Frequently | Gastronomic Expeditions | Scoop.it
America is sweet on citrus—even the sour varieties.

Restaurant operators and chefs are increasingly using
oranges, lemons, limes, and other citrus items to liven up their menus with a fresh taste.

If there’s one word that seems to sum up citrus’ taste profile, it’s bright.

“Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes,” says Kevan Vetter, executive chef and manager of culinary product development for seasoning giant McCormick & Co. “It really gives you a pop.”
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Whisky company Ardbeg Distillery matures new malt in zero-G on the International Space Station

Whisky company Ardbeg Distillery matures new malt in zero-G on the International Space Station | Gastronomic Expeditions | Scoop.it
The astronauts on the International Space Station are used to rocket fuel - but even so, a delivery of a container of rough, unmatured whisky must have come as a surprise.

Thankfully, the delivery was for an experiment, rather than an impromtu celebration, so the astronauts carried out their duties with their usual sober dedication.

The Ardbeg Distillery on Islay blasted compounds of unmatured malt - known as new make spirit - to the International Space Station (ISS) in an unmanned cargo spacecraft on October 30 last year.

Read more: http://www.dailymail.co.uk/sciencetech/article-2127577/Whisky-company-Ardbeg-Distillery-matures-new-malt-zero-G-International-Space-Station.html#ixzz1rdBeQlIk
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Wine Words: Complexity

Wine Words: Complexity | Gastronomic Expeditions | Scoop.it
When we talk about complexityin a wine what do we mean? We do not mean that it a complicated or difficult to understand wine. We mean that it is a wine with lots of interesting things to say about itself.

 

Put simply, wines with complexity are more than one-dimensional. They have intrigue and hold our interest. Simple wines tend to be straightforward and fruity, nothing else. In contrast complex wines have more different layers that unravel with every sniff or sip. They are not just fruity, but also have savory, earthy, mineral or spicy layers. The more different 'positive' things you have to say about a wine, the more complex it probably is. Much like people really!

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The moveable feast

My colleague, friend and assistant Rajan Maharjan decided it was time we wrote about cheese considering cheeses were already around 5,000 years ago.

Sumerians and Egyptians were making cheese from cows’ and goats’ milk and storing it in tall jars. The method was to let the milk curdle, beat it with branches, press it on stones, dry it in the sun and sprinkling it with salt.

We hear about it in about 11th century in the Bible when a Hebrew shepherd boy called David is sent by his father to present 10 cheeses to the Captain of a Army.

Strangely Eastwards from what is now the Middle East cheese didn’t figure and even now it is not as popular as it might be. This despite the fact that Nepal has developed two very good cheeses, an aged Kanchan and the Cheddary Nak cheese.

A traveller in 370 BC notes, “Cheese is a popular food item in Greece. The Greeks are so fond of goats’ or ewes’ cheese that they reward their children with it as others might give them candy. “Little Cheese” is a special term of

endearment.”
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Lactic Fermentation - Yogurt Marinated Leg of Lamb with Juniper

Lactic Fermentation - Yogurt Marinated Leg of Lamb with Juniper | Gastronomic Expeditions | Scoop.it
“Desert without cheese is like a pretty girl with only one eye” Jean Anthleme Brillat Savarin (1825) Lactic acid bacteria (LAB) fermentation (F) plays a major part in traditional food processing technology all over the world.

 

Yogurt Marinated Leg of Lamb with Juniper

 

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Varli Food Festival showcases the best of Indian cuisine

Varli Food Festival showcases the best of Indian cuisine | Gastronomic Expeditions | Scoop.it
New York Daily NewsVarli Food Festival showcases the best of Indian cuisineNew York Daily News“We selected cooks who have passion for Indian food to celebrate the cuisine and the culture and to have people share ideas,” says event organizer Varli...
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Cooking Coma: Tequila Tiramisu

Cooking Coma: Tequila Tiramisu | Gastronomic Expeditions | Scoop.it
I don't know if I've ever mentioned the Christmas without Kristin season in my household. Everyone in my immediate family is born within the last week and a half of March- except me. Christmas. Without. Kristin. Self absorbed, you ask? Definitely not me. My Mother called me in the height of the Christmas without Kristin season and said in celebration, there would be a party of the tequila variety. Tequila Tiramisu was born.
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The Horrific Practice of "Food Spherification" - io9

The Horrific Practice of "Food Spherification" - io9 | Gastronomic Expeditions | Scoop.it
You thought lab-grown meat was the best horror that science could toss at you? You're wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to put a 'skin' on apple juice, and what that has to do with a bizarre process called 'food spherification.'
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Beet Dumplings

Beet Dumplings | Gastronomic Expeditions | Scoop.it
To celebrate the birth of a season of joy, I will share a beetroot dumpling recipe. If you are fond of unconventional gastronomy, you will like the dumplings. Colourful, made of simple ingredients and fun to assemble, they offer a delightful entrée or lunch. Once you have prepared the dough and filling, they fly from the pot to the plate. Although I’m not promoting frozen food, the dumplings could be made in quantity, frozen and boiled as needed.
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Indian master chef gets fresh at 'world's best restaurant' - CNN.com

Indian master chef gets fresh at 'world's best restaurant' - CNN.com | Gastronomic Expeditions | Scoop.it
As a multi award-winning chef, bestselling author, TV channel proprietor and hugely successful syndicated show host, Sanjeev Kapoor is arguably the world's most revered exponent of Indian cuisine.

 

For the past 18 years he has concocted a handful of new recipes every week as the host of "Khana Khazana," said to be India's most watched, and Asia's longest-running, cookery program.

 

As if that weren't impressive enough, Kapoor has penned 36 cookbooks, while his website consistently attracts a hungry audience of 25 million users a month.

 

Suffice to say, the man has a distinguished rep in the venerable tradition of Indian cuisine.
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The Project Gutenberg eBook of Physiologie du goût, by Brillat-Savarin

The Project Gutenberg eBook of Physiologie du goût, by Brillat-Savarin | Gastronomic Expeditions | Scoop.it
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Food in art: Artists play with dynamics of gastronomy

Food in art: Artists play with dynamics of gastronomy | Gastronomic Expeditions | Scoop.it
A plate of food and wine on the table is no longer mere gastronomy. It is high art of flavour, colour, textures, concepts, cultures, science and politics - everything that contemporary art has been experimenting with for the last decade.

 

Food in conceptual art seeks to connect the visual with the cerebral and the visceral, says Indonesian contemporary Julian Abraham, who is working on the concept of fermentation, wine, prohibition and faith with installations.

 

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Berries enhance brain signaling to prevent neurodegeneration and cognitive decline

Berries enhance brain signaling to prevent neurodegeneration and cognitive decline | Gastronomic Expeditions | Scoop.it

Berry fruits including blueberries, blackberries and strawberries are not only refreshing and tasty, but they also provide a wide variety of phytonutrients that cross the blood-brain barrier to enhance neural communications and prevent oxidation and inflammation. This has beneficial effects on the brain and may help prevent age-related memory loss and other changes that alter behavior and cause normal thought processes to run askew.

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Japanese Gastronomy: Somen-The Basics

Japanese Gastronomy: Somen-The Basics | Gastronomic Expeditions | Scoop.it
Sōmen (素麺) are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi (冷麦), and even thicker Japanese wheat noodles udon (饂飩) is that sōmen is stretched while hiyamugi and udon are cut.
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The Science Of Food - Gastronomy Night at The Exploratorium

The Science Of Food - Gastronomy Night at The Exploratorium | Gastronomic Expeditions | Scoop.it
I love any excuse to go to the Palace of Fine Arts and visit The Exploratorium -- two of my favorite places in San Francisco.

On the first Thursday of every month The Exploratorium hosts its "After Dark" series of unique events. This month the theme was 'Gastronomy' looking at the science and the art of creating food. Several thousand people turned up for lectures, tastings, demonstrations, and to play around with The Exploratorium's marvelous, hands-on science exhibits.

The theme reminded me of the incredible, and very much under-appreciated importance that the invention of gastronomy has had, both on our development as a species and in developing our civilization - no other technology has done the same.

The development of cooking food had a monster effect on our ancestors. Cooking unlocked vast amounts of hidden nutrition in raw foods.

The development of the cooking pot literally blew our minds - our brains jumped in size and our bellies shrank - which made us smarter and much better looking.
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Traditional Mezcal Production in Oaxaca Using Agave Espadín as a Green, Sustainable Industry For Mexico

The stalk can be used as firewood to fuel ovens for firing pottery or for cooking beneath a grill or comal. It can also be employed to build log cabins, lasting up to 100 years if covered with cement. It can even be combined with corn to make tortillas, adding a bit of sweetness. What many assume is waste product, the quiote or stalk of agave espadín, which shoots up at the plant's maturity, is actually representative one of the greenest and most sustainable industries in all Mexico – making mezcal in Oaxaca.
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Some tasty bites from the kadai

Some tasty bites from the kadai | Gastronomic Expeditions | Scoop.it
Tandoor does give us some tasty bites that make the collection of Indian non vegetarian snacks really proud. Modern day tandoors for home use or restaurant use are operated on electricity or gas. Only a few of us these days, however, are lucky enough to have our own charcoal tandoor. Barbecues can be pretty good, especially where cooking can be done over a grill that lets food juices run onto the burners or coals. The effect is not quite that of the tandoor, but the resulting flavour is acceptable.
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Chipotle Barbacoa

Chipotle Barbacoa | Gastronomic Expeditions | Scoop.it
If you're a big fan of Chipotle's beef barbacoa, you'll love this recipe. It tastes just like the barbacoa at Chipotle and is really easy to prepare. This version contains slightly less fat than the version served up at Chipotle, but is definitely just as delicious.
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Cajun vs. Creole Cuisine

Cajun vs. Creole Cuisine | Gastronomic Expeditions | Scoop.it
The Acadiana experience cannot be complete without sampling the local cuisine.
“There are two distinctive styles of cooking in the Southern portion of the state — Cajun and Creole,” says Patrick Mould, a chef and cookbook author whose expertise is firmly rooted in this part of Louisiana.
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