Last April I visited the tea farms featured by Obubu Tea in Wazuka, Kyoto. It was a bit hard to get to since only a few buses go there, but it was well worth the trip!
There are times when you just feel extremely lazy but at the same time entitled to gourmet food. You think you deserve better than cheetos or satisfying your hunger with mere instant noodles, and somehow you just read Paul Lafargue’s “The Right to be Lazy“. Yes, the bastard in you is bloating your sense of entitlement, thinking “Well, even if I’ll find myself stranded on a deserted island, or even orbiting another planet on board the L2 Colony, I still deserve restaurant quality food without going to the restaurant and paying for it. Nor will I work hard for it.” OH, SHAME ON YOU! But this is how I feel almost everyday so give me a high five! Continue reading Food for the Lazy Brat
Following a lead in Lonely Planet about the “oldest tea selling shop in Taipei”, I took the #306 bus to the Daqiaotou bus stop right in front of Lin Mao Sen Tea Co. It looked so different from the image on Google Street View where it could have been taken years ago. I was greeted by a very modern-looking shop with the standard large, airtight cans for rows and rows of different teas. They also had beautiful teaware and tools. Continue reading Tea Sampling in Taipei, Taiwan
Whether on a vacation or on a business trip, I make it a point to visit the local public markets to get a sense of what its like to really be part of that place. Usually the produce is grown by farmers nearby, and the fish and meat are brought in fresh early in the morning or even kept alive on site, butchered as ordered. You also get to feel how the economy is doing by the quality and variety of what’s available, what the locals’ favourites are… oh! And their level of cuisine tolerance, too! Continue reading For the Love of Old Markets
Writing about this just popped into my head after one of my friends wrote on his Facebook “What if, after all the superstitious things people do on New Year’s Day, it turns out that your entire year is determined by the quality of your first poop of the year?… I wonder if there any pseudo scientific studies on this shit“. It’s definitely something to think about! But you do end up wondering why a lot of cultures fixate on superstitions on food (and its remnants) in particular. I’d go as far as saying that we have made cultures around food, or perhaps food itself made cultures just like this new study on “How Beer Created Civilisation“. For a long while we thought that our early ancestors cultivated grain in the pursuit of good bread, but it turns out that the development of bread-making was a consequence of experimentation of grains from its cultivation for beer-brewing. Continue reading Superstitous Practises on Edible & Potable Things for the New Year
Monsoon season is on in the Philippine islands, and I’ve been stuck learning WordPress & trying to integrate it to my main website. Of course writing about our Molecular Mixology event isn’t helping at all as I’m too lazy to move from my cozy chair and get some ingredients. Enter Pimm’s #1 in the cupboard. I know its been waiting for me, but I’m not in the mood for Pimm’s Cup yet. I’ve also been downing so much ginger tea lately and I don’t think this ginger streak (yes, I’ve been putting ginger everywhere) will let up any time soon.
Pimm’s by the way is already distinctly fruity, so imagining it with a kick of ginger is easy. Imagining it hot? The strong gin flavour would seem to cooperate with that too. So here’s the product of all that wasted dribble : Continue reading Hot Pimm’s #1 Brew
In our then-hackerspace, Tsinelas Labs when it had a home at Green Papaya Art Space last March 2013, we’ve arranged for Kreame Isaac a tasting session as part of the No-Menu Guerilla series. This event was entitled “NO PAN INTENDED”. It was indeed a No-Menu kitchen, and the week before the event, the organising team members were just given hints of what might be served, and what Kreame had been able to forage. I thought it best to not expect anything for fear of the unknown. Continue reading Foraging for Kreame
The first molecular mixology event in the Philippines? Well, its about time we had one!
Our group and its few affiliates in the bartending scene in the country think that it might be time to introduce this concept to the people in the industry here, or at least those who are willing and have the means. The few pioneers would hopefully continue the work in their respective establishments, conduct their own experiments, and try out more advanced techniques on their own after the workshop. Of course the fee is no joke. That’s because we currently do not have an expert in the Philippines and have to fly one in. Continue reading MIXOLOGY GOES MOLECULAR!