Sunday, March 01, 2009
Wednesday, February 25, 2009
V-D and food
If you live north of 40 degrees north latitude (about the latitude of New York City) or south of 40 degrees south latitude (about the latitude of Wellington, New Zealand), for at least half of the year, you can't.
In Boston, Massachusetts, for instance, there is insufficient ultraviolet radiation in the sunlight for skin to make adequate amounts of vitamin D from early November to early March. On the South Island of New Zealand, vitamin D deficiency is a real risk from early May to early September. In Calgary, Alberta, residents don't get enough vitamin D even if they get daily sun exposure from October until nearly April. And in northern Europe, Alaska, and Russia, the problem is even worse.
Food Vitamin D (IU)
Cod liver oil 2218
Herring (raw) 2061
Shiitake mushrooms (dried) 1122
Catfish (raw) 1122
Button mushrooms (raw) 691
Pink salmon, canned 530
Sardines (canned) 521
Herring (pickled) 519
Mackerel, canned 214
Caviar 184
... ...
--original article
In Boston, Massachusetts, for instance, there is insufficient ultraviolet radiation in the sunlight for skin to make adequate amounts of vitamin D from early November to early March. On the South Island of New Zealand, vitamin D deficiency is a real risk from early May to early September. In Calgary, Alberta, residents don't get enough vitamin D even if they get daily sun exposure from October until nearly April. And in northern Europe, Alaska, and Russia, the problem is even worse.
Food Vitamin D (IU)
Cod liver oil 2218
Herring (raw) 2061
Shiitake mushrooms (dried) 1122
Catfish (raw) 1122
Button mushrooms (raw) 691
Pink salmon, canned 530
Sardines (canned) 521
Herring (pickled) 519
Mackerel, canned 214
Caviar 184
... ...
--original article
Sunday, February 15, 2009
Venetian Marinated Rib-Eye
INGREDIENTS (4 servings)
1/2 bottle rich, full-bodied red wine, preferably Amarone
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick
Salt and pepper.
METHODS
1. Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
2. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
3. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.
--from NYT The Minimalist
1/2 bottle rich, full-bodied red wine, preferably Amarone
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick
Salt and pepper.
METHODS
1. Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
2. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
3. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.
--from NYT The Minimalist
Sunday, February 01, 2009
新宠宝刀
有一阵想买把Santoku刀，可一是家里不缺刀二是也没有看上哪把，何况法式刀也早用顺手了，也没细看。几个月前在附近的WS看上一把刀，当时店里缺货，也就作罢。上周又看上一把旬的，还是缺货，说一个星期内会进货，我想想到时大概兴头就又过了。不想之后的一周每次做饭都会想起那把刀，平日最烦打电话的，这次竟然打电话询问起来，依然没有。到昨天，一周了，决定不再坐等，打电话去另一间mall里，有，请他们给留出来。到底也没等，放下电话就去了，七八英里远吧。不知上次来是什么时候了，忽然后悔电话里忘了问店在mall的什么地方。经济不好，逛mall的人可不少，转了很多圈才找到停车位，边找边想自己干嘛没事儿凑周末的热闹。不过要是大家没了工作没事干都来逛店，那平日人也少不了。Mall内也一片欣欣向荣。很幸运，WS就在我停车的这一端，不必迂回，直奔主题。拿到了刀，摩挲一通，又对着刀锋一阵凝视，售货员都有点儿不耐烦了。长条盒子，售货员要给装进一个大纸袋里，我说，哎，不用了，省个袋子吧。就拿了刀盒出店奔停车场。想着自己什么都不买店也不逛，买把菜刀拿了就走，不知怎么一下子就想起最近VT的案子，警方在朱的家里找到有买菜刀的收据等等。。。
晚上包饺子，刚学来的紫菜虾仁馅儿，挺简单的，都一样样切出来，发现这把刀——太好用啦。我的刀工立涨，难怪说必先厉其器哪。如此看来，电视上，Sushi bar里那些大厨们令我羡慕的刀工手艺，也不是那么可望不可及。或者这也是日式刀与法式刀的区别，刀刃一个15－18度，一个20－22度。我的Wüsthof chef's knife看来只能委屈呈基本退役状了。给A看我的新宝贝，他立即做自我保护状。跟他说，旧刀归你了，不许用我的新宠啊。
紫菜虾仁馅儿：
虾仁、鲜香菇（代原菜谱中的鸡胸肉）、紫菜大致等量。虾仁香菇切碎，打入鸡蛋两个，拌料酒、盐、胡椒粉、一勺生抽、香油；紫菜撕碎，不必过水，直接拌入馅儿中。即可。
Sunday, January 18, 2009
凉面
Noodle
1) 1 box of whole wheat think spaghetti, boil in salted water and drain
Veggies
1) 1 pound sugar snap peas
2) 2 red bell peppers, cored and seeded, and thinly sliced
3) 1/2 pound bean spouts
Cook the Veggies
1) Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
2) Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
3) You may cook the peppers or not cook it. Up to you.
Ingredients for the Dressing
1) Kosher salt
2) 1/4 vegetable oil
3) 1/4 cup rice wine vinegar
4) 1/3 cup soy sauce
5) 2 tbs dark sesame oil
6) 1 tbs honey
7) 2 garlic cloves, minced
8) 1 tsp grated fresh ginger
9) 2 tbs toasted white sesame seeds, divided
10)1/3 cup smooth peanut butter
Mix the Dressing
For the dressing, whisk together all the ingredients in a medium bowl.
Garnish
1)2 scallions (with and green parts), sliced diagonally
2)3 tbs chopped fresh parsley leaves
Finish and Garnish
1) Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
2) Add the remaining 1 tablespoon of sesame seeds, and scallions and the parsley and toss together.
－from coconuthead
1) 1 box of whole wheat think spaghetti, boil in salted water and drain
Veggies
1) 1 pound sugar snap peas
2) 2 red bell peppers, cored and seeded, and thinly sliced
3) 1/2 pound bean spouts
Cook the Veggies
1) Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
2) Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
3) You may cook the peppers or not cook it. Up to you.
Ingredients for the Dressing
1) Kosher salt
2) 1/4 vegetable oil
3) 1/4 cup rice wine vinegar
4) 1/3 cup soy sauce
5) 2 tbs dark sesame oil
6) 1 tbs honey
7) 2 garlic cloves, minced
8) 1 tsp grated fresh ginger
9) 2 tbs toasted white sesame seeds, divided
10)1/3 cup smooth peanut butter
Mix the Dressing
For the dressing, whisk together all the ingredients in a medium bowl.
Garnish
1)2 scallions (with and green parts), sliced diagonally
2)3 tbs chopped fresh parsley leaves
Finish and Garnish
1) Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
2) Add the remaining 1 tablespoon of sesame seeds, and scallions and the parsley and toss together.
－from coconuthead
Sunday, November 02, 2008
Sunday, September 21, 2008
Saturday, September 13, 2008
Steak Tartare
1. The Raw Truth: Don't Blame the Mongols (or Their Horses) by Craig S. Smith at NYT
2. Steak Tartare at The Food Timeline
3. The History of Steak Tartare By Richard L. Wottrich (various recipes of raw beef really)
2. Steak Tartare at The Food Timeline
3. The History of Steak Tartare By Richard L. Wottrich (various recipes of raw beef really)
Thursday, September 11, 2008
分一分五谷
农人说孔老夫子四体不勤五谷不分，不配做先生。我猜他老人家四体大概还是勤的，就冲那通游走列国，我们都知道那年头儿交通不便，至于五谷分不分就不知道了。我非夫子，却是真的五谷不分——连五谷是什么我都不知道。那日忽然有此发现，惊觉简直是白吃了数十年的饭。稍可安慰的是发现了总比没发现强。辨五谷不下大田或植物园还真不好办，好在泡网查查名字应不难，赶紧翻抄一通，整理如下。烦请纠错。
我们常说的五谷杂粮是稻谷、麦子、高梁、大豆、玉米。玉米源自南美洲，传入中国是十六世纪的事情了。而五谷一词出现于《论语》，那时的五谷与今日之五谷有何异同？
《周礼·天官》中有“以五味、五谷、五药养其病”，根据东汉郑玄的注释，此五谷为“麻、黍、稷、麦、豆”。分指大麻，黄米，小米，小麦大麦，和大豆。《周礼‧夏官‧职方氏》记载九州出产中，豫州和并州的五种谷物郑玄则注为“黍、稷、菽、麦、稻”。菽即豆，稻麻之别倒也未必矛盾，不同地域吧，总计六谷，若计较大麦小麦则七谷。更早明确五谷之谓的有春秋《范子计然》，我看到不同版本，更乱。一种曰：
战国《逸周书》中《职方》篇﹐即《周礼‧夏官‧职方氏》，也说“凡禾，麦居东方，黍居南方，稻居中央，粟居西方，菽居北方。” 与郑玄注释相合，但以粟代稷。
那粟是不是稷呢？根据《尔雅·释草》是的：稷，粟也。《本草纲目》又说：黏者为黍，不黏者为稷。这二者不矛盾，但也有认为稷就是不黏的黍。现今学者基本认同稷同粟，而黍、稷不同属。也有学者认为稷为S. italica var. germanica，粟为S. italica subsp. maxima，既改良稷 。不过汉末以降，都称小米为粟了。
另有清代程瑶田的《九谷考》以稷为高粱。梁早在《诗经》中就有出现，有后世学者认为既指稷，又有说粱后为高粱。但《三倉》云：“粱，好粟。” 比如一枕黄粱。高粱亦称蜀黍，《本草纲目》记载：“蜀黍北地种之，以备粮缺，余及牛马，盖栽培已有四千九百年”。看来此粱非彼粱。
稷、黍当是黄河流域华夏先民首先栽培。《诗经》多处黍稷并提，又有“黍稷是民食之主。” 主食外，黍还可酿酒。稷乃百谷之长，在古代之重要地位从后稷、社稷也可窥一斑。后稷乃周族始祖，教民耕种，播百谷。社为土神，稷为谷神，社稷便是国家。
最早的稻谷种植目前认为是中国，有百越先民所居的河姆渡出土的栽培稻谷为证，距今近七千年，虽然粳稻，籼稻分别被命名为日本型(O. sativa var. japonica)，和印度型(O. sativa var. indica)。
麦既指大麦也指小麦，但诗经中也有将二者区分，比如《诗·周颂·思文》
菽的最早栽培则归功于东北山戎民族，后被数度引入中原。菽提供谷类所缺少的优质植物蛋白，更成就后来的豆腐酱油，是五谷中之非谷类。
另一非谷类是麻，原产中国，甘肃东乡林西出土有距今五千年前的大麻籽实物。大麻雄株为枲(xǐ)取用纤维、雌株为苴(jū)取食麻籽。麻籽至汉代都为食物。中国的大麻与印度大麻不同种。
简言之，五谷实是六七谷：黍、稷、菽、麦、稻、麻，在汉代马王堆一号墓辛追夫人的陪葬物中都有。五谷之前多称百谷，亦有九谷和六谷之说。百谷乃所有种植物谷类、豆类、蔬菜、水果之通称。九谷据今人考证是小米、黄米、稻谷、大麻、大豆、小豆、小麦、大麦和野米。
将前面所提开列于此，我到底还是不辨五谷：
稷 jì，粟 sù：小米 foxtail millet (Setaria italica)
黍 shǔ：黄米 broomcorn millet (Panicum miliaceum)
菽 shū：大豆 soybean (Glycine max)
麻 má：大麻 hemp (Cannabis sativa)
麦 mài：小麦 wheat (Triticum turgidum)，大麦 barley (Hordeum vulgare)
稻 dào：大米 rice (Oryza sativa)
菰 gū：野米/茭白 wild rice (Zizania caduciflora)
小豆 dòu：azuki bean (Vigna angularis)
高粱 liáng：Chinese sorghum (Sorghum vulgare)
我们常说的五谷杂粮是稻谷、麦子、高梁、大豆、玉米。玉米源自南美洲，传入中国是十六世纪的事情了。而五谷一词出现于《论语》，那时的五谷与今日之五谷有何异同？
《周礼·天官》中有“以五味、五谷、五药养其病”，根据东汉郑玄的注释，此五谷为“麻、黍、稷、麦、豆”。分指大麻，黄米，小米，小麦大麦，和大豆。《周礼‧夏官‧职方氏》记载九州出产中，豫州和并州的五种谷物郑玄则注为“黍、稷、菽、麦、稻”。菽即豆，稻麻之别倒也未必矛盾，不同地域吧，总计六谷，若计较大麦小麦则七谷。更早明确五谷之谓的有春秋《范子计然》，我看到不同版本，更乱。一种曰：
五谷者，万民之命，国之重宝。。。东方多黍，南方多稷，西方多麻，（案《初学记》引作“东方多稻，西方多麦”）北方多菽，中央多禾，五土之所宜也，各有高下。高而阳者多豆，下而阴者多五谷。这一引弄出了七谷。且豆在五谷之外了，禾又是什么？再看《初学记》则有：
《范子·计然》曰：五谷者，万民之命，国之重宝。东方多麦稻，西方多麻，北方多菽，中央多禾。五土之宜，各有高下。高而阳者多豆，平而阴者多五谷。许慎《说文》曰：禾，嘉谷也。就是说禾还是小米。禾一般是谷类之统称，此处也可能合指黍、稷，就又是六谷。凑这个“五”字真是不少麻烦。
战国《逸周书》中《职方》篇﹐即《周礼‧夏官‧职方氏》，也说“凡禾，麦居东方，黍居南方，稻居中央，粟居西方，菽居北方。” 与郑玄注释相合，但以粟代稷。
那粟是不是稷呢？根据《尔雅·释草》是的：稷，粟也。《本草纲目》又说：黏者为黍，不黏者为稷。这二者不矛盾，但也有认为稷就是不黏的黍。现今学者基本认同稷同粟，而黍、稷不同属。也有学者认为稷为S. italica var. germanica，粟为S. italica subsp. maxima，既改良稷 。不过汉末以降，都称小米为粟了。
另有清代程瑶田的《九谷考》以稷为高粱。梁早在《诗经》中就有出现，有后世学者认为既指稷，又有说粱后为高粱。但《三倉》云：“粱，好粟。” 比如一枕黄粱。高粱亦称蜀黍，《本草纲目》记载：“蜀黍北地种之，以备粮缺，余及牛马，盖栽培已有四千九百年”。看来此粱非彼粱。
稷、黍当是黄河流域华夏先民首先栽培。《诗经》多处黍稷并提，又有“黍稷是民食之主。” 主食外，黍还可酿酒。稷乃百谷之长，在古代之重要地位从后稷、社稷也可窥一斑。后稷乃周族始祖，教民耕种，播百谷。社为土神，稷为谷神，社稷便是国家。
最早的稻谷种植目前认为是中国，有百越先民所居的河姆渡出土的栽培稻谷为证，距今近七千年，虽然粳稻，籼稻分别被命名为日本型(O. sativa var. japonica)，和印度型(O. sativa var. indica)。
麦既指大麦也指小麦，但诗经中也有将二者区分，比如《诗·周颂·思文》
思文后稷，克配彼天。立我烝民，莫匪尔极。贻我来牟，帝命率育。无此疆尔界，陈常于时夏。来为小麦，牟为大麦，就是说那时农人已知道分别。大小麦栽培均源自中东，中国境内发现的最早小麦遗存在新疆孔雀河畔的古墓沟墓地中，距今约3800年。麦由古羌人带入中原，最终取代稷黍的地位。
菽的最早栽培则归功于东北山戎民族，后被数度引入中原。菽提供谷类所缺少的优质植物蛋白，更成就后来的豆腐酱油，是五谷中之非谷类。
另一非谷类是麻，原产中国，甘肃东乡林西出土有距今五千年前的大麻籽实物。大麻雄株为枲(xǐ)取用纤维、雌株为苴(jū)取食麻籽。麻籽至汉代都为食物。中国的大麻与印度大麻不同种。
简言之，五谷实是六七谷：黍、稷、菽、麦、稻、麻，在汉代马王堆一号墓辛追夫人的陪葬物中都有。五谷之前多称百谷，亦有九谷和六谷之说。百谷乃所有种植物谷类、豆类、蔬菜、水果之通称。九谷据今人考证是小米、黄米、稻谷、大麻、大豆、小豆、小麦、大麦和野米。
将前面所提开列于此，我到底还是不辨五谷：
稷 jì，粟 sù：小米 foxtail millet (Setaria italica)
黍 shǔ：黄米 broomcorn millet (Panicum miliaceum)
菽 shū：大豆 soybean (Glycine max)
麻 má：大麻 hemp (Cannabis sativa)
麦 mài：小麦 wheat (Triticum turgidum)，大麦 barley (Hordeum vulgare)
稻 dào：大米 rice (Oryza sativa)
菰 gū：野米/茭白 wild rice (Zizania caduciflora)
小豆 dòu：azuki bean (Vigna angularis)
高粱 liáng：Chinese sorghum (Sorghum vulgare)
Subscribe to:
Posts (Atom)
