Je Mange

“I eat therefore I am”– Culinary Genius

Friday, November 10, 2006


Here's a nice picture of a delicious fruit; the kabocha squash. My first encounter with this little fella was at work. We've been serving this squash diced, steamed with skin on; salt, pepper and a little olive oil to round out the flavour.

Last night my brother and I were cruisin' Chinatown and happened upon some squash at one of my favorite chinese grocers. I picked one up and if it goes well this weekend I'll serve it at Thanksgiving.

Friday, November 03, 2006

Goodbye Chef: Adieu

Well the chef is certainly dead. No yeast, no nothin. Just a gooey and now rock hard mass of flour. Next I shall try jump starting the culture with some grapes from a local corner grocery; the type of store that keeps their wares out on the sidewalk exposed to air. Apparently yeast enjoy spending time on grapes, so even if the grapes are from some other area chances are there will be some local boys hanging out on the grapes.

To use the grapes simply put them in the starting mixture of 1 part flour, 1 part purified water, close the container and maintain a temp around 65 °F to 85 °F. Check for yeast activity and start feeding around day 3.