Haiku, shrimp dumplings and weird Weight Watchers cards
Want to talk Haiku?
Petals fall on Vancouver.
Poets everywhere.
The annual Haiku Canada conference will be held in Vancouver over the Victoria Day weekend in May (19th -22nd) at UBC. Check the website for more information.
Last night I thought I'd try something that looked long and involved, but wasn't as complicated as I'd thought: Sopa de albondigas de camaron from the excellent Coyote Café Cookbook. I had embarked on the whole sordid exercise because I lost my head in Austin and came back with a bag of dried ancho chiles from the wondrous larder of Farm to Market Grocery and happened to have chipotles in adobo sauce in my cupboard for some puzzling reason.
The soup was, to my tender northern palate, very hot (spicy) indeed. Personally I would reduce both the number of chipotle chiles and the cinnamon/canela, which seemed to overwhelm the delicate little dumplings in a somewhat aggressive way. I found another recipe for this dish which has slightly simpler ingredients, no cinnamon, and a much milder chile content. Anyway, what I made was delicious once my tastebuds got over the shock: the burn became agreeable, and the broth was tart and tasty; the dumplings tender and plump with contrasting flavours and texture. I was - fortuitously rather than strategically - wearing red when I ate it; otherwise I would have needed a bib to avoid the sartorial staining I could see was coming when I pureed the deep red ancho, which added more colour and flavour than heat; it was the chipotle chiles that set the thing on fire.
And now for something rare and amusing from the darkest recesses of Weight Watchers history. Bonnie sent me this yesterday. Read all of them if you dare. Strange and frightening foods; more interesting and oddly coloured food photographs than you ever imagined possible, with many interesting and perplexing props. And great commentary.
Petals fall on Vancouver.
Poets everywhere.
The annual Haiku Canada conference will be held in Vancouver over the Victoria Day weekend in May (19th -22nd) at UBC. Check the website for more information.
Last night I thought I'd try something that looked long and involved, but wasn't as complicated as I'd thought: Sopa de albondigas de camaron from the excellent Coyote Café Cookbook. I had embarked on the whole sordid exercise because I lost my head in Austin and came back with a bag of dried ancho chiles from the wondrous larder of Farm to Market Grocery and happened to have chipotles in adobo sauce in my cupboard for some puzzling reason.
The soup was, to my tender northern palate, very hot (spicy) indeed. Personally I would reduce both the number of chipotle chiles and the cinnamon/canela, which seemed to overwhelm the delicate little dumplings in a somewhat aggressive way. I found another recipe for this dish which has slightly simpler ingredients, no cinnamon, and a much milder chile content. Anyway, what I made was delicious once my tastebuds got over the shock: the burn became agreeable, and the broth was tart and tasty; the dumplings tender and plump with contrasting flavours and texture. I was - fortuitously rather than strategically - wearing red when I ate it; otherwise I would have needed a bib to avoid the sartorial staining I could see was coming when I pureed the deep red ancho, which added more colour and flavour than heat; it was the chipotle chiles that set the thing on fire.And now for something rare and amusing from the darkest recesses of Weight Watchers history. Bonnie sent me this yesterday. Read all of them if you dare. Strange and frightening foods; more interesting and oddly coloured food photographs than you ever imagined possible, with many interesting and perplexing props. And great commentary.
posted by Rhona McAdam at 7:27 a.m.
1 Comments:
scary, scary, scary, but creative, yes? How can you possibly gain weight if you spend that much time and effort making something look that "interesting".
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