Tasting & Living #17 February 2012
A Brussels based foodie blog-magazine with an international and healthy appetite … tastingandliving@hotmail.com
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Heston Blumenthal cooking ‘lab’ burger
February 23, 2012
Over the weekend, Professor Mark Post of Maastricht University announced that his team of researchers has gotten one step closer to making lab-grown hamburgers.
Right now, the process takes the better part of a year and costs over $330,000, but the hope is to scale up production after the proof of concept and start churning out lab-grown patties to feed the world.
There are still a few kinks in the system, though. The meat has a “pinkish-yellow” tinge, it has to be grown in thousands of 3cm x 1.5cm strips and then ground together with a separate batch of tiny lab-grown fat strips to imitate the natural fat-meat combination of beef (which means no lab-grown steak–yet), and the scaled-up process would likely still involve some animal slaughter to provide the stem cells with bases from which to grow. But the meat grown from one cow’s cells would weigh “about a million times more” than the meat from the actual cow.
To add a little pizazz to the whole semi-gross operation, Heston Blumenthal has agreed to cook the first burger made from the lab meat. So this coming October, one lucky “mystery guest” will boldly go where no burger eater has gone before (though we’re guessing Blumenthal will sneak a bite or two before plating the thing).
(The Guardian)
Haas Coffee
February 22, 2012
We have it on good authority that Haas is one of the best coffee places in Cape Town for the moment. We will try them out ourselves later in the year, however we thought we couldn’t keep this address from you!
The ‘haas coffee collective’ is an extension of ‘the haas design collective’. only three months after opening they were voted one of the top five destinations for coffee in cape town.
November 2011 they were voted as ‘top 20 reasons to be living in south africa’ by ‘wallpaper’ magazine.
Their coffee beans are selected from relationship farms across the world. both single origin and blended coffees are sold freshly packed under the ‘haas’ label. All their coffee beans are roasted in-house to ensure the production of a superior quality coffee. they also stock organic beans.
Here you can also drink the worlds most expensive coffee, ‘kopi luwak’, a coffee with the most unusual provenance . definitely not for the fainthearted… another favourite is of course the ‘haas’ blend. all ‘haas’ coffees are endorsed by ‘strictly coffee’.
The kitchen bakes the most fabulous muffins, croissants and a whole range of decadent cakes and pastries. a variety of delicious meals are served but booking is advisable.
Trading hours:
monday – friday 7am – 5pm
saturday, sunday & public holidays 8am – 3pm
Free delivery in the cape town area of 3 kg of coffee or more.
Haas coffees are also available through e-booze for that last minute emergency order
Gratis kersenboom voor inwoners van Schaarbeek
February 22, 2012
De Gilde van de Schaarbeekse krieken heeft een heel leuk initiatief opgezet voor de inwoners van Schaarbeek. Om de Schaarbeekse krieken terug op de kaart te zetten kan je nu gratis en voor niets een kersenboom laten planten in je stadtuintje.
De bedoeling is om de schaarbeekse traditie van kersen, griottes, en kriekenbier terug in eer te herstellen en ervoor te zorgen dat die bomen terugkeren in het straatbeeld van de gemeente.
Meer info bij Gemeenschapscentrum de Kriekelaar : http://dekriekelaar.vgc.be/
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February 21, 2012
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Normandische pannenkoeken op ‘vette dinsdag’
February 21, 2012
Tijd voor pannenkoeken voordat Vasten begint! Hier is een klassiek gerecht, de appeltjes erbij vinden we echt wel lekker dus proberen maar!
Ingrediënten:
• 250 g bloem
• 500 ml melk
• 4 eieren
• 25 g gesmolten echte boter
• suiker
• 2 appelen
Hoe de pannenkoeken maken:
1. Meng alles voor het pannenkoekenbeslag.
2. Haal het klokhuis uit de beide appelen.
3. Snijd de appelen in schijfjes.
4. Bak ze aan in de boter.
5. Overgiet dit met het beslag.
6. Bak de pannenkoek langs beide zijden mooi bruin.
7. Overstrooi met wat suiker en wat extra boter.
8. Karameliseer deze zijde in de pan.
Coffee, cake and art in Gent
February 21, 2012
Bianca Debaets heeft via een vriend een mooi koffiehuis/b&b in Gent ontdekt. Ze organiseren ook diners. Qua interieur lijkt me dit inderdaad een heel leuk en ‘tasty’ adres.
www.lejardinbohemien.be
coffee, tea
cake
bio bread
light lunch
breakfast
& bed from 15/12 !
open every day 9h-18h
sunday 9h-13h
closed on tuesday
Burgstraat 19, 9000 Gent
+32 (0)9 225 63 32
+32 (0)477 18 08 07
Exploding jelly
February 20, 2012
Photographer Ryan Hopkinson has collaborated with jellymongers Bompas & Parr to explore what happens when powerful explosives are detonated inside jellies. The images serve to demonstrate the kinetic, social, biological, nutritional and temporal potential of a single dish and ask the viewer to look again at what’s on the end of their spoon.
Ryan Hopkinson comments:
“Shooting the exploding jellies was technically challenging. Once the explosion is in progress the jellies become complex moving optical lenses. The light energy from the explosion travels through them at the same time as they are distorted, wobbled and eventually ripped apart by the force. It’s a fascinating spectacle.”
Sam Bompas of Bompas & Parr says:
“We’ve been obsessed with the alluring wobble of jellies and explosions for years. The sad thing is that each delights for a moment before fading. And there’s always a fearsome mess to clean up in the aftermath. When Ryan got in touch with us the collaborative project was the chance to fix the transient beauty of both explosions and jellies in a photograph and defy. Blowing up jellies is always a joy.”
The jellies are made from gelatine dye and water and have a consistency similar to human flesh. The destruction of food (one of the few artistic mediums axiomatic to human existence) poses questions around mortality and the transience of the creative moment. The moulds were based on the forms Bompas & Parr use for funeral jellies, a revival and modern reinterpretation of a neglected tradition of the funeral ceremony, the funeral cake.
Jamie in Manchester
February 19, 2012
We came across Jamie’s new Italian resto bar in Manchester – first official opening day!! Food review will follow!
Soren
Reversed Volumes by mischer’traxler
February 19, 2012
Vienna-based designers, Katharina Mischer and Thomas Traxler balance handcraft and technology, context and concept in their design products, installations and experiments.
Reversed volumes are bowls that are shaped by capturing the imprint of a fruit or vegetable. The space between a vessel and a fruit or vegetable is filled with ceramic powder that becomes hard without being fired. After the original organic material is taken away, the bowl preserves the exterior imprint, allowing the user to visualize and experience the form from a different perspective.
Revealing hidden aspects in the everyday with insight and simplicity makes the work of mischer’taxler constantly surprising. No wonder they were recently awarded the W-hotels Designer of the Future Award by Design Miami/Basel and W-hotels.
Kathryn Smith
La tartine gourmande
February 17, 2012
We love the photography of this foodie blog: http://www.latartinegourmande.com/
and why not try their food photography courses in warm south of France in May?
Een slok tegen de winterslaap
February 17, 2012
Luister nog eens naar de foodie babbel van Eric over Maitrank. Het recept van ‘Poularde à la Maitrank’ volgt!
Citroen uit Menton
February 17, 2012
Het is hier in het brusselse nog barslecht weer, maar in Menton (Zuid Frankrijk) denken ze al volop aan de zon en de smaak van citrus! Dus allen daarheen!
