wildconcoctions.blogspot.com
Wild Concoctions: December 2008
http://wildconcoctions.blogspot.com/2008_12_01_archive.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, December 19, 2008. As with the basic junket recipe. Below, you can of course use a different kind of rennet, and adapt the temperatures and quantities to that. A small handful of fragrant rose petals (if in doubt, try less rather than more, to start with). Curds and Whey vege rennet. Take it off the heat, cover it, and let it cool to 31 degrees. The sugar is the reaso...
wildconcoctions.blogspot.com
Wild Concoctions: Solar-cooked underground vege curry
http://wildconcoctions.blogspot.com/2008/11/solar-cooked-underground-vege-curry.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Monday, November 24, 2008. Solar-cooked underground vege curry. I was going to call it a root vege curry, but then I realised potatoes and onions are not officially roots, so I had to go a bit more general. Your favourite curry powder or paste. Chop onions very thinly. Slices 1-2 cm long and 2-3 mm thick have worked best for me. Chop potatoes and kumara into small cubes.
wildconcoctions.blogspot.com
Wild Concoctions: November 2008
http://wildconcoctions.blogspot.com/2008_11_01_archive.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Saturday, November 29, 2008. How to get those little black bugs out of flowers without washing. It's not a recipe, but I stumbled on this idea while tearing my hair out over the hordes of little critters in our elderflowers the other day. I've since used this method with roses as well. 4 reasons not to wash flowers that destined for culinary or medicinal use. Now pick up the ...
wildconcoctions.blogspot.com
Wild Concoctions: Puha Pakoras
http://wildconcoctions.blogspot.com/2009/01/puha-pakoras.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, January 23, 2009. Actually you can make these from any foraged greens, but puha. Lends itself especially well. (And I like the alliteration.) If you are using big stalks of puha, while you wash it, bruise the stalks a bit to let the bitter white sap out. 1 cup chana (chickpea) flour. 15 tsp curry powder or cumin. 189; tsp baking powder. 189; tsp salt, or to taste.
wildconcoctions.blogspot.com
Wild Concoctions: Wild Herb Spread (based on traditional pesto)
http://wildconcoctions.blogspot.com/2009/06/wild-herb-spread-based-on-traditional.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. I had a go at solar...
wildconcoctions.blogspot.com
Wild Concoctions: Sugared rose junket
http://wildconcoctions.blogspot.com/2008/12/sugared-rose-junket.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, December 19, 2008. As with the basic junket recipe. Below, you can of course use a different kind of rennet, and adapt the temperatures and quantities to that. A small handful of fragrant rose petals (if in doubt, try less rather than more, to start with). Curds and Whey vege rennet. Take it off the heat, cover it, and let it cool to 31 degrees. The sugar is the reaso...
wildconcoctions.blogspot.com
Wild Concoctions: October 2008
http://wildconcoctions.blogspot.com/2008_10_01_archive.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Tuesday, October 21, 2008. This has been a big hit in our family. The helping below looks sparser than I would have liked. Stealthy fingers got to the plate before I managed to take a photo . 1 cup standard grade flour. Salt to taste (anything from a pinch to a teaspoonful). Cooking oil (I like olive oil, but whatever you normally use). As much as you feel like. When a batter...
theobrominated.blogspot.com
Theobrominated: The citation gap and its effects on taxonomy.
http://theobrominated.blogspot.com/2013/02/the-citation-gap-and-its-effects-on.html
Tuesday, 5 February 2013. The citation gap and its effects on taxonomy. Ask any taxonomist, "Who's doing taxonomy nowadays? And they'll tell you the same story: hardly anyone. Funding for taxonomy is drying up in favour of research that'll turn a quick buck or research that explains rather than describes, or, crucially, research that brings in big overhead funding to institutions. Or the "E" in E. coli. Stands for. What's the species name for the Drosophila. Sometimes, I don't think our biological collea...
wildconcoctions.blogspot.com
Wild Concoctions: June 2009
http://wildconcoctions.blogspot.com/2009_06_01_archive.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Friday, June 19, 2009. Wild Herb Spread (based on traditional pesto). 2 big pinches salt. 2 cups foraged greens, torn up and loosely packed *. 1/4 cup olive oil. 1/2 cup cashew nuts. 1/3 cup grated parmesan cheese. Pound garlic and salt in a mortar. Gradually add greens, continuing to pound. Gradually add oil and nuts, until you have a smooth, thick paste. I love to experiment.
wildconcoctions.blogspot.com
Wild Concoctions: Basic junket
http://wildconcoctions.blogspot.com/2008/12/basic-junket.html
An Antipodean Ethicurean's Recipe Journal - for foods foraged, fermented, and solar cooked, as well as heirloom recipes revisited. Saturday, December 13, 2008. Junket is a delicious dessert, as well as classic invalid food. It's great for subtly showcasing the flavours of the honey you use, and it's fun to experiment with different honeys. For rennet, I use curds and whey vege rennet. But any kind will do of course. Alter the temperature and quantity according to the instructions for your own rennet.
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