I gobble up anything that has black squid ink in it, especially paella with arroz negro. It's tastier than your regular paella and it is fun to see your eating buddy smeared with black sauce on their lips and teeth! Thus it is not advisable to eat it during a date.
Here's a (not so good) picture of my paella negro in Barcelona. Sorry, the texture looks a bit dry but taking a picture of black/blackened foods are not my forte. They are not photogenic. But it was soooo good, and it was safe to eat with my mum - I made a mess on the white napkin like a little girl. Yum :P
P.S. This post was inspired by The Perfect Paella article of WSJ published on Sept. 25th.
Here's a (not so good) picture of my paella negro in Barcelona. Sorry, the texture looks a bit dry but taking a picture of black/blackened foods are not my forte. They are not photogenic. But it was soooo good, and it was safe to eat with my mum - I made a mess on the white napkin like a little girl. Yum :P
P.S. This post was inspired by The Perfect Paella article of WSJ published on Sept. 25th.
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| Fresh on the paella plate |
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| Paella negro on my plate with shrimp |
WARNING: This is a no-photo article... I am currently writing this right after I downed a cup of cappuccino with a scoop of vanilla malt, which I normally don't drink, so please bare with some of my incoherent thoughts.
After about 6 hours of one-on-one training, I can now officially operate an espresso machine sans the coffee art. I am a frustrated artist at heart so I am giving myself one more year to practice the art of drawing with steamed milk in my right hand and with a cup of espresso on the other.
Coffee Training 101
This was a sit-down 1.5 hr powerpoint session that reminded me about business school days. Apologies to my professor. I tried very hard not to yawn too much at 10 in the morning, but I really like learning new stuff, especially since I can now speak intelligently to coffee connoisseurs :)
Coffee seed species: Arabica vs. Robusta
Arabica beans represent 75% of the world's coffee production and has less caffeine content, 1-1.7%, compared to the darker, harder Robusta plants at 2-4.5%. Growing conditions depends on temperature, rainfall, elevation and shade.
Brazil is the world's largest coffee producing country with 45 million bags/year, followed by Vietnam and Indonesia. Of course, the Americans consume most coffee at 16.2% world consumption followed by the Brazilians at 13.9%, Germans and then the Japanese.
It was my first time seeing the coffee belt map, which looks similar to the earthquake belt. The map mostly includes countries with tropical weather in Latin America, particularly Brazil and Columbia, Asia, such as Indonesia, and parts of Africa, such as Ethopia.
Tidbit #1 (for the coffee nerds out there): this year, the world production of coffee is estimated to be at 125.2 (million 60-kg bags) but estimated world consumption is at 131.8. In 2009, production was at 130.0 and consumption at 125.7. Analyzing the demand-supply economic curve, coffee prices surely will go up (Disclaimer: Author's own drawing using estimates only. Don't use without author's consent.)
Cherry Anatomy
I never knew that the coffee plant is also called a 'cherry' and looks like one too. An unripe cherry is colored light green then becomes red as it ripens. Depulping, which is done within 24 hours of picking, the outer layer of flesh or the coffee cherry reveals the coffee bean. Who would have known that the raw seed is actually colored green (not brown!). The coffee seed turns dark brown after the roasting process.
Tidbit #2: Most coffee growing countries have only one harvest per year, excluding Columbia which has two flowerings per year.
Decaffeination
This is the part for me and for all those who are not fond of caffeine. Coffee can be decaffeinated in two ways:
(1) chemical process- beans are soaked in hot water treated with a chemical that bonds to the caffeine (either methylene chloride or ethyl acetate). This is obviously bad for the environment but most mass producers (e.g. think of the ones in your grocery aisle) utilize this process.
(2) water process using swiss water or mountain- sounds very fancy huh? These are patented decaffeination process involving no chemicals.
Tidbit #3: Coffee seeds are shipped and packaged in 3 different ways depending on what's available in the coffee mill: (1) in a jute bag, (2) vacuum pack or (3) grain pro- a jute bag with a layer of plastic inside to avoid the papery flavor.
Worldwide Buying Practices
I always wondered what fairtrade meant and why consumers are lured to buy packets of coffee with the fairtrade mark. I don't buy coffee, so I admit I am an uneducated coffee buyer (shame on me!).
(1) The common model- there is a total disconnect between buyer and producer, making it impossible to guarantee quality and that the farmers are getting paid a certain amount.
(2) Fairtrade- only co-ops can participate in fairtrade but quality is not guaranteed and no direct communication and education with producers.
(3) Direct trade- there is direct trade price negotiations and interactions with producers/coffee farmers. Thus, quality is guaranteed and there is transparency in the payment chain ensuring higher payout for the farmers.
(4) COE- Cup of Excellence. Read more here
Tidbit #4: Cupping is the international term used to taste coffee.
For more coffee education, check out sweet marias website.
Now it is time for me to practice my coffee art skills. Photos to be posted soon.
After about 6 hours of one-on-one training, I can now officially operate an espresso machine sans the coffee art. I am a frustrated artist at heart so I am giving myself one more year to practice the art of drawing with steamed milk in my right hand and with a cup of espresso on the other.
Coffee Training 101
This was a sit-down 1.5 hr powerpoint session that reminded me about business school days. Apologies to my professor. I tried very hard not to yawn too much at 10 in the morning, but I really like learning new stuff, especially since I can now speak intelligently to coffee connoisseurs :)
Coffee seed species: Arabica vs. Robusta
Arabica beans represent 75% of the world's coffee production and has less caffeine content, 1-1.7%, compared to the darker, harder Robusta plants at 2-4.5%. Growing conditions depends on temperature, rainfall, elevation and shade.
Brazil is the world's largest coffee producing country with 45 million bags/year, followed by Vietnam and Indonesia. Of course, the Americans consume most coffee at 16.2% world consumption followed by the Brazilians at 13.9%, Germans and then the Japanese.
It was my first time seeing the coffee belt map, which looks similar to the earthquake belt. The map mostly includes countries with tropical weather in Latin America, particularly Brazil and Columbia, Asia, such as Indonesia, and parts of Africa, such as Ethopia.
Tidbit #1 (for the coffee nerds out there): this year, the world production of coffee is estimated to be at 125.2 (million 60-kg bags) but estimated world consumption is at 131.8. In 2009, production was at 130.0 and consumption at 125.7. Analyzing the demand-supply economic curve, coffee prices surely will go up (Disclaimer: Author's own drawing using estimates only. Don't use without author's consent.)
I never knew that the coffee plant is also called a 'cherry' and looks like one too. An unripe cherry is colored light green then becomes red as it ripens. Depulping, which is done within 24 hours of picking, the outer layer of flesh or the coffee cherry reveals the coffee bean. Who would have known that the raw seed is actually colored green (not brown!). The coffee seed turns dark brown after the roasting process.
Tidbit #2: Most coffee growing countries have only one harvest per year, excluding Columbia which has two flowerings per year.
Decaffeination
This is the part for me and for all those who are not fond of caffeine. Coffee can be decaffeinated in two ways:
(1) chemical process- beans are soaked in hot water treated with a chemical that bonds to the caffeine (either methylene chloride or ethyl acetate). This is obviously bad for the environment but most mass producers (e.g. think of the ones in your grocery aisle) utilize this process.
(2) water process using swiss water or mountain- sounds very fancy huh? These are patented decaffeination process involving no chemicals.
Tidbit #3: Coffee seeds are shipped and packaged in 3 different ways depending on what's available in the coffee mill: (1) in a jute bag, (2) vacuum pack or (3) grain pro- a jute bag with a layer of plastic inside to avoid the papery flavor.
Worldwide Buying Practices
I always wondered what fairtrade meant and why consumers are lured to buy packets of coffee with the fairtrade mark. I don't buy coffee, so I admit I am an uneducated coffee buyer (shame on me!).
(1) The common model- there is a total disconnect between buyer and producer, making it impossible to guarantee quality and that the farmers are getting paid a certain amount.
(2) Fairtrade- only co-ops can participate in fairtrade but quality is not guaranteed and no direct communication and education with producers.
(3) Direct trade- there is direct trade price negotiations and interactions with producers/coffee farmers. Thus, quality is guaranteed and there is transparency in the payment chain ensuring higher payout for the farmers.
(4) COE- Cup of Excellence. Read more here
Tidbit #4: Cupping is the international term used to taste coffee.
For more coffee education, check out sweet marias website.
Now it is time for me to practice my coffee art skills. Photos to be posted soon.
This was shot in one of my rare trips at a wet market during a Sunday when the vendors were packing up. Guess where it was taken?
Clue: Anthony Burdain declared that this place has the best roasted/suckling pig/lechon in the world.
Clue: Anthony Burdain declared that this place has the best roasted/suckling pig/lechon in the world.
That's a wrap! After a 2-day event at the 15th annual Ghirardelli Chocolate Festival, DeLise Dessert Cafe was one of the last few booths still open after closing time at 5 pm. The event staff eventually had to turn away eager foodies by 5:20 pm. Apologies to those who didn't get their samples.
It was DeLise's first-time at the much awaited festival, which is known for showcasing chocolate goods from all over the world. The 11-month old dessert cafe prepared a variety of pastries and frozen desserts. The pastry chef duo Eloise and Dennis Leung amazed the crowd on Saturday, September 11th, with their bestseller sea salt fudge brownie, crinkles, Devil's chocolate cupcake with dulce de leche frosting, peanut butter oatmeal bars, white chocolate lemongrass ice cream and chocolate rasberry sorbet. Due to the high demand, the spiced chocolate sorbet, fleur de sel cookies, butterscotch brownies, nutella biscotti and chili fudge brownies were added on the line-up the following day.
Chocolate lovers came in droves despite the typical San Francisco breezy yet sunny weather. DeLise thanks everyone who patiently waited in line and their hard-working volunteers from Project Open Hand.
If you'd like to experience more of the delise-ious pastries and ice cream, the cafe is only a few blocks away from the Ghirardelli Square at 327 Bay Street- of course, there will be no long waiting time at the shop. DeLise also customizes cakes for special occasions so please contact them ahead of time at 415.399.9694.
Enjoy the rest of the photos!
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| Chef Eloise frosting the Devil's Choco Cupcake |
Chocolate lovers came in droves despite the typical San Francisco breezy yet sunny weather. DeLise thanks everyone who patiently waited in line and their hard-working volunteers from Project Open Hand.
If you'd like to experience more of the delise-ious pastries and ice cream, the cafe is only a few blocks away from the Ghirardelli Square at 327 Bay Street- of course, there will be no long waiting time at the shop. DeLise also customizes cakes for special occasions so please contact them ahead of time at 415.399.9694.
Enjoy the rest of the photos!
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| One of the volunteers, George, stamping the card |
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| Nutella biscotti, peanut butter bars, fudge brownies, choco cupcakes |
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| A very long line with a view of the Bay and a big ship |
Ever wonder what you should say whenever you go in an ice cream shop? Have you ever been in a conversation when you say, "Can I have a scoop of gelato please?" while pointing at an intriguing flavor. But the scooper replies, "Oh this is ice cream." And you just sheepishly nod your head acknowledging that you still want a scoop. What's the difference between gelato and ice cream anyway? They definitely both look very tempting and sinful.
Wikipedia explains:
"...Gelato differs from some other ice creams in that it has a lower butterfat content. Gelato typically contains 4-8% butterfat, versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid..."
Thus, gelato is another form of ice cream. Nevertheless, are there variations of gelato? If ever you are Italy, it is a MUST to gobble on authentic gelato.
What I noticed from the gelato I gobbled up (pic of coffee and mint gelato from Roma) compared to non-Italian is that after huge scoops amidst the freezing rain (!!), I was not even thirsty nor was I having a slight sore throat- usually happens to me even when I eat Americanized gelato since I have sensitive tonsils. Does this mean that even the beloved gelato is being sweetened to suit the taste of mainstream America?
Wikipedia explains:
"...Gelato differs from some other ice creams in that it has a lower butterfat content. Gelato typically contains 4-8% butterfat, versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze to prevent the gelato from freezing solid..."
Thus, gelato is another form of ice cream. Nevertheless, are there variations of gelato? If ever you are Italy, it is a MUST to gobble on authentic gelato.
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| Gelato from Rome |
I am shopping for a new lens primarily because with my current gear, I can't take sharp food photos at different depth of field in one frame. A 50 mm points to one single focus point only blurring the background while using a kit lens forces the camera to be too far away, which I hate because I like tight shots (i.e. avoid cropping). Here is a sample of a layered shot with different depth of field. Can you tell where my focus point was? I used manual focus and targeted the middle area. As a result, the cupcake and madeline are blurry. Thus, I have convinced myself to shop for a new lens that can sharpen images even if they are within different depths.
It was funny how I ended up in Four Barrel Coffee getting my first 2 hr one-on-one training on Espresso 101. Honestly, I'm not a huge fan of drinking gallops of coffee because (1) it makes my mouth and hair stink (I had an ex-boss who drank gallons of coffee per day. He was a good boss but his breath smelled like stinky coffee the whole day. He was half bald though so no problem there), (2) I can't sleep at night (and I like sleeping), and (3) I'd rather spend my money on something else like a healthier fresh fruit smoothie or green tea good for the skin.
I learned additional knowledge in making an espresso from the parts of an espresso machine (i.e. hopper, grinder and the most important, the power dial!), stamping the grinded espresso ensuring that I'm within the 21 gram range, timing the dose, steaming the milk, tasting the sour and bittery espresso and spitting it out in half a second. Again, since I wasn't a big fan of espresso, I hated the part when I had to taste my espresso so I would know the difference between a 20 and 22 gram shot! I hurriedly washed down the bittery taste with gulps of water.
I was happier with the second part of my training- steaming the milk! From turning on the steamer correctly, putting it inside a gallop of milk enough to cover the head of the steamer, stretching (gives that wild whirlpool sound), texturizing, feeling the temperature, settling, swirling two times and finally sipping a silky smooth cup of milk- felt heavenly especially with the right temperature.
I am 2 sessions away from fully operating a La Marzocco espresso machine and making a good mean espresso, cappuccino and latte. My only wish is that they teach me how to create awesome coffee art :)
I learned additional knowledge in making an espresso from the parts of an espresso machine (i.e. hopper, grinder and the most important, the power dial!), stamping the grinded espresso ensuring that I'm within the 21 gram range, timing the dose, steaming the milk, tasting the sour and bittery espresso and spitting it out in half a second. Again, since I wasn't a big fan of espresso, I hated the part when I had to taste my espresso so I would know the difference between a 20 and 22 gram shot! I hurriedly washed down the bittery taste with gulps of water.
I was happier with the second part of my training- steaming the milk! From turning on the steamer correctly, putting it inside a gallop of milk enough to cover the head of the steamer, stretching (gives that wild whirlpool sound), texturizing, feeling the temperature, settling, swirling two times and finally sipping a silky smooth cup of milk- felt heavenly especially with the right temperature.
I am 2 sessions away from fully operating a La Marzocco espresso machine and making a good mean espresso, cappuccino and latte. My only wish is that they teach me how to create awesome coffee art :)
