Red beet fries. Just around the corner, I saw a painted sign on the glass window of Schoene-Burger and asked my son if he’d get some to try with me sometime. Tonight he came home after work with an order of Beet Root Fries. Still hot.
They were delicious.
Apple Nut Torte served on a piece of slate at Kochhaus in Schoenberg, Berlin. I asked if there were a cookbook for sale with the recipe and unfortunately there was not.
Mushy Peas. Never ate them or even heard of them until today. We were browsing in World Market. I’m sure making them at home is superior to the canned version. A recipe below. Hoping blog readers who are familiar with them will leave a word.
Looked up Mushy Peas on Wikipedia
And here’s a link to Jamie Oliver’s recipe for fish and chips and mushy peas.
Three photos-variations on Fruit- pastries, a bowlful and a single red apple.
Mark brought a pastry box filled with “fruits” from Mozart’s Austrian Cafe down on High Street in Columbus. The peach had marzipan inside. I checked out their menu and plan to get a piece of apple strudel before I return to Pittsburgh. Their dessert descriptions are enticing. You can eat in their restaurant, too. Piano bar.
Gluten free Tortes available
And at Mark and Erika’s home, on the same kitchen counter as the pastries sat a large wooden bowl filled with fresh fruit.
I chose one to wash and cut up into slices.
Flavor Preferences. What do you like to taste? Is there a flavor you avoid or don’t like?
Is there a difference between a flavor and a taste?
Where do our preferences come from?
Who are the flavorists who add the flavors to what we consume? I’m not even getting into natural vs. artificial flavors.
People within the same family prefer different flavors. How they taste.
Some individuals detest licorice. Others love it. Cilantro? Spices? Peppermint?
If a family gets ice cream cones does everyone choose the same flavor?
Varieties of flavored waters, drinks and seltzers are big sellers.
Wikipedia -“Of the three chemical senses, smell is the main determinant of a food item’s flavor. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized”
I regret not purchasing this particular drink flavor- I’d really like to taste it (seen at Thanksgiving where sold at the Gourmet Garage NYC). Seeing the photo in my phone reminded me I didn’t taste it. Thinking about rhubarb makes me salivate a bit(yep, I said that). My mouth water. I like rhubarb. The tartness. Next trip, I’m buying it!
I’m sure there are people who don’t like Vanilla. Chocolate. Strawberry. Garlic, Ginger. Cinnamon.
(see America’s favorite ice cream flavors)
Favorite flavors of jelly beans by state available
A pig in my Raisin Bran at breakfast!
I was just about to pour on the milk.
At first he was lying flat.
That’s some big bran flake, I thought.
I stood him up.
That’s some pig.
I’m always looking for signs.
Baby spinach. Sautéed in olive oil and garlic with pine nuts.
Yes, it’s winter. Seriously cold winter.
What better time to bake apples?
I used my sister’s method and added a few tablespoons of Balsamic vinegar in the bottom which I later spooned onto the apples’ core opening. Nothing else. No cinnamon or raisins or butter or sugar. Granny Smiths snd Balsamic vinegar.
I used an apple shaped Glasbake Vintage baking dish (a gift from Molly) and baked them at 350F for an hour.
The kitchen was warm from the oven and the whole house smelled delicious. Looks like an electric element but it’s gas.
Mark came to the city on business and stopped by the house to pick up his mended sweater. He brought me the one I’d left at their house at Christmas.
Steve and Mark and I drove in his rental car, down to Bryant Street, for a late supper.
He saw the sign for Teppanyaki KYOTO and although we had no reservation, there was room for us at the counter.
Our server Steven made us most welcome and offered me a taste of sake since I’d never had it.
We got to watch the Chef and owner Kevin Chen prepare our food so skillfully. Right in front of us! I’m not talking theatrics, just perfect preparation and care taken with the freshest ingredients and served immediately.
Everything was delicious. Just look at these roasted vegetables. Perfectly prepared and served fresh from the griddle.
Mark and Steve had Yaki-Soba. The second photo is Yakitori which we shared. Mark said it was authentic Japanese food and remembered his time in Okinawa and was so glad he was introduced to the restaurant.
He plans to return and bring the family and sit at one of the tables with straw mats in the upper level.I didn’t photograph every dish we ordered but tonight I’m pleased with the results from the iPhone camera. There was green tea cheesecake with a dollop of whipped cream, and four green mochi with bean paste for dessert, and another one wrapped in a special leaf which I asked if it was edible. No, just a wrapper for the sweet rounded mochi. Not the ice cream version but filled with bean paste. Mmmmmm. We shared a taste of each.
I remembered blogging about Teppanyaki KYOTO when they opened in January 2012.
It was an unexpected pleasure to dine with my son and he was happy we ate here.