Gastronomic Expeditions
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Gastronomic Expeditions
My Experiments with Food
Curated by Ashish Umre
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Manju Malhi - Indian Cooking

Manju Malhi - Indian Cooking | Gastronomic Expeditions | Scoop.it
Manju Malhi was raised in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. She comes from a non-conformist Asian family. Her parents moved to England in the late sixties at a time when things were tough, not only for the host community but for people who were coming from the Indian sub-continent in search of a better life. Her mother recalls the days when all her parents could afford to eat was tomato ketchup for a meal! But Manju was born in a loving family who tried to give her everything. As an Asian girl growing up in West London, she was bullied at school and sought solace in cooking which she learnt from her mother. She spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of the country. In her cooking, she draws up on her past and combines it with the realities of urban Western life and has come up with her own unique Brit-Indi style of food. It’s easy Indian homecooking. She won the BBC’s Food and Drink competition in 1999 and cooked with Antony Worrall Thompson on BBC2, and was invited back a second time.
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In search of sushi perfection in Japan

In search of sushi perfection in Japan | Gastronomic Expeditions | Scoop.it
'Should micro-cress not be considerably smaller than this?" I opine, staring down at the arguably macro vegetation crowning my prawn and abalone salad in a swanky Kyoto dining-room. A notionally rhetorical question which nevertheless causes my companions to bust various guts in response. With not an ounce of self-awareness intact, it seems, I've been struck down by a case of über-gastro-poncery – something it will take more than a few of my signature ketchup sandwiches back home to relieve.
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Tacos Al Pastor

Tacos Al Pastor | Gastronomic Expeditions | Scoop.it
Tacos Al Pastor is made with tender, chopped up pork that has been seasoned with several different types of chiles, garlic, tomato, seasonings, and in this recipe, pineapple. You don't taste the pineapple much after it's been cooked. It gives it a sort of sweetness amidst all the spiciness. It's amazing.
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Honey pearls: molecular gastronomy at home

Honey pearls: molecular gastronomy at home | Gastronomic Expeditions | Scoop.it

When I was a kid, one of my favorite playtime adventures was to create what I called "experiments." This messy game involved mixing random things together to see what happened. This sometimes involved inedible messes, like the ever-popular baking soda and vinegar mixture. But sometimes, the "experiments" were edible

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A World of Tacos | What's Cooking Mexico

A World of Tacos | What's Cooking Mexico | Gastronomic Expeditions | Scoop.it
What do you picture in your mind when you hear the word taco? If you’re from the US, or some other countries like Australia or the UK, you might think of a hard folded corn shell, ground beef cooked with “taco seasoning”, lettuce, cheese, and sour cream. But if you’re familiar with Mexican food, taco is something completely different. In Mexico, taco is more than a simple dish. Taco is a verb (taquear literally means to taco), a way to eat. How exactly do you describe a taco, then?
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Molecular gastronomy not as crazy as you think.

Molecular gastronomy not as crazy as you think. | Gastronomic Expeditions | Scoop.it
Culinary Group recently invited Dr. Peter Barham, a professor of physics at Bristol University, to talk to invited chefs and foodies at their Lanseria kitchen about molecular gastronomy. Far from scrutinising overmanipulated substances barely recognizable as anything edible, he imparted lucidity to the term and made a convincing argument for the benefits of cooking food sous vide.
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Tequila/Mezcal Review: Zignum Mezcal Reposado

Tequila/Mezcal Review: Zignum Mezcal Reposado | Gastronomic Expeditions | Scoop.it
Zignum Mezcal Reposado Mezcal Final Grade: A- Price: $25 (750ml) Mezcal is a new spirit for me. It's only in recent years that mezcal has started to become more widely distributed in the United States, and I hadn't had much ...
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Tequila Wave: New Brands and Expressions Are Keeping Buyers on Their Toes

Tequila Wave: New Brands and Expressions Are Keeping Buyers on Their Toes | Gastronomic Expeditions | Scoop.it
Most of the growth has been among those 100% agave tequilas made only with sugars extracted from the blue Weber plant and produced in one of the five Mexican states allowed to make tequila. The higher the price, the ...
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Raspberry Tart with a Pistachio Crust

Raspberry Tart with a Pistachio Crust | Gastronomic Expeditions | Scoop.it
Pastry chef Jennifer McCoy of Craft in New York City bristles when other people offer to bring dessert to parties. "What are they thinking?" she says. "That's mine!
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Catalan cuisine through history

Catalan cuisine through history | Gastronomic Expeditions | Scoop.it
Telegraph.co.ukCatalan cuisine through historyTelegraph.co.ukIn her new book Claudia Roden explores the rich history of Spanish cuisine. Here she looks at the influences from Africa, France and Arabia on Catalan food.
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Well Fed Travel: What's In A Name?

Well Fed Travel: What's In A Name? | Gastronomic Expeditions | Scoop.it
WELL FED TRAVEL is a site to share travel information with people who have an interest in discovering palate satisfying, culinary adventures along the way. If you travel to Europe and your first lunch is at McDonald's, it's not for you. But if you find most of your travel photos include open air markets, restaurants and shots of your dinner, this may be of interest to you.
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Globe-trotting gastronomy: Out to sea in Norway with the 'mad Scot' who has helped make sea urchins fashionable

Globe-trotting gastronomy: Out to sea in Norway with the 'mad Scot' who has helped make sea urchins fashionable | Gastronomic Expeditions | Scoop.it
For years now, the Danish chef René Redzepi has been telling me about a mad Scot who lives way up in the Arctic Circle on the coast of northern Norway and supplies his restaurant, Noma, with the most exquisite sea urchins. You always know when René is really excited about produce because the hairs on his arms stand up. When he talked about these sea urchins, he bristled like an excited grizzly. Eventually, I got to taste them for myself in the "beachscape" dish at the world-beating Copenhagen restaurant, their pale-yellow innards dried and scattered across frozen pebbles with herbs and raw shrimp in imitation of a beachscape.
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Tacos al Pastor

Tacos al Pastor | Gastronomic Expeditions | Scoop.it
Tacos Al Pastor are a great way to lighten up traditional Mexican tacos because the flavor comes from a juicy pineapple marinade instead of loads of fatty toppings. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. Pork tenderloin cubes are tenderized by sweet pineapple juice and packed with bold flavors like earthy cumin, spicy cilantro and hot chili powder.
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Tacos al Pastor Recipe

Tacos al Pastor Recipe | Gastronomic Expeditions | Scoop.it

I’ve eaten a lot of tacos in my life and one of my favourites, hands down, are tacos al pastor. The combination of crispy charred pork and sweet roasted pineapples in a warmed corn tortilla can’t be beat. Unfortunately you can’t really do traditional tacos al pastor at home, but that hasn’t stopped me from trying.

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"Kitchen Rap " with Louis S. Luzzo, Sr.: Molecular Gastronomy, The Science of Food

"Kitchen Rap " with Louis S. Luzzo, Sr.: Molecular Gastronomy, The Science of Food | Gastronomic Expeditions | Scoop.it
While watching Iron Chef a few weeks ago, I was intrigued by this particular battle. The ingredient was much less of interest to me than was the complete polar opposite applications applied to it. It was old school classic French technique vs. a complete application of molecular gastronomy. For example, both chefs decided on an ice cream dish, yet while one took the traditional route, classic ingredients put into an actual ice cream maker, the other made an instant ice cream using injected CO'2 and nitrogen. While both presentations were well received by the judges, regardless of the diametrically opposed directions from which they came, it got me thinking. Old school time tested traditional and classic French techniques vs. the 'new garde' and the advanced science of food. This was something that has fascinated me and a subject I needed to explore. So here we are.
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Steve Kingsley's curator insight, August 17, 2013 12:48 PM

"Industry Rap:" 20 some years ago practitioners of the art were called food scientists and made a decent living; today they are called "molecular gastronomists" doing the same thing and making a very good living. It's called "title inflation." As a serial food inventor I'm not jelaous, just sick and tired of the aggrandisement and cheapening of values and language.

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Food: Tradition meets science in Portuguese molecular gastronomy | Portugal Daily View

Food: Tradition meets science in Portuguese molecular gastronomy | Portugal Daily View | Gastronomic Expeditions | Scoop.it
Is Chef Luís Baena a cook, a scientist, or a designer? Perhaps all of these. Gastronomic expertise and techniques are revolutionising Portuguese traditional cooking recipe
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Cactus cuisine: Prickly pear offers more than eye candy

Cactus cuisine: Prickly pear offers more than eye candy | Gastronomic Expeditions | Scoop.it
Cactus cuisine: Prickly pear offers more than eye candyMonitorHARLINGEN — Every part of the prickly pear cactus has a culinary use, and some parts even have medicinal properties.
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An Icon and A Pioneer of Tequila: Don Julio González Estrada, 1925-2012

An Icon and A Pioneer of Tequila: Don Julio González Estrada, 1925-2012 | Gastronomic Expeditions | Scoop.it
The founder of Don Julio Tequila dies at 87.
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Gola Kebab: Spicy Meat Balls

Gola Kebab: Spicy Meat Balls | Gastronomic Expeditions | Scoop.it

Gola Kebab: Spicy Meat Balls is a household name in the East, mainly because it is much easier to make than the other famous kebab recipe.

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Ramen by HP? The Wild Possibilities Of Printing Food

Ramen by HP? The Wild Possibilities Of Printing Food | Gastronomic Expeditions | Scoop.it
The Cornell Creative Machines Lab wants to bring 3-D food printing technology to restaurants and home chefs. Top culinary talents believe this could lead to healthier diets, not just snazzier snacks.
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Ferran Adria to create cuisine wikipedia

Ferran Adria to create cuisine wikipedia | Gastronomic Expeditions | Scoop.it
Ferran Adria will try to create a cuisine wikipedia that includes all known recipes all over the world and puts together all the know-how of the gastronomic...
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Which Wine Goes Best with Semiconductors? A 2009 Beaujolais Apparently

Which Wine Goes Best with Semiconductors? A 2009 Beaujolais Apparently | Gastronomic Expeditions | Scoop.it

Food, Nutrition, & More Food | alcohol | Heads turned last year when Japanese scientists announced that heating iron telluride in red wine did wonders for its conductive ability.

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