EatIngredients.com --  a podcast and website dedicated to anecdotal cooking as expressed through my poetry and foodstuff listings.EatIngredients.com --  a podcast and website dedicated to anecdotal cooking as expressed through my poetry and foodstuff listings.
CULINARY MUSINGANECDOTAL COOKING | SOUND SHOPPING | 21ST CENTURY | TRAVEL PORTRAIT
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CULINARY MUSING 83: January 11, 2009 [listen]

Foodstuff

Apple Pork Noodle Soup

Filtered Water
Mini Apples (cored, staying whole)
Pork Meatballs (similarly sized) with Garlic (crushed) and Ngò Ôm Leafs (minced)
Rice Wine and Diluted Red Vinegars
Shallot (quartered)
Egg Noodles
Chili Peppers (on the side)

Black Bean, Brown Rice Soup

With medium cooked shrimp,
Minced ginger, and basil leaf
In a chicken/black bean broth.

Cream of Iridescence Soup

Silken Tofu (brick)
Half & Half (bottle)
blend while cold until smooth

Olive Oil
Chicken Stock (ladle, ladle, ladle)
Button Mushrooms (thick slices)
Yellow Powder (asafoetida/tumeric)
Iridescent Shark/Pangasius Catfish (fillet, fillet)
sauté until flaky; strain liquid

Brie Wedge
      - scrape cheese from rind
      - place clumps into blend
      - place fish/mushrooms into blend
      - place wooden spoon into blend and stir the concoction until frothy. cheese melted.

Feel free to exercise thought by sending me an email. Be sure to experiment with flavor--and remember, eat your mistakes, uh, ingredients. (Disclaimer)
Copyright © 2009 by Edward K. Brown II, All Rights Reserved.