The Tasty Word

A synesthete's adventures in the kitchen.
This is my main cooking blog, but I sometimes post about books (especially cookbooks, obviously), synesthesia, and pictures of kitchen decor, tea, coffee, and other things vaguely food-related that strike my fancy. My book blog is over at Silent Librarian.
Recent Tweets @MaTeresaT

Naughty Nigella Kitchen (Comedy mash-up of clips from the series) (by naughtynigella)

Oh, Nigella, you saucy minx!

A taste:

wine apart·ments (noun): A Tokyo property developer broke ground this year on the Shibuya Shinsen Wine Apartment Project, an upscale apartment complex aimed at wine lovers that will feature a wine bar and bistro on the ground floor, along with a 10,000-bottle underground wine cellar. The apartments are due to be completed in 2013.

sour·dough ho·tel (noun): Stockholm’s Urban Deli charges 300 Swedish Krona ($43) per week at itssurdegshotell (sourdough hotel) where sourdough starters are maintained with daily “feedings” of flour and water while their owners leave town for vacation.

Different types of tea should be brewed at different temperatures for different lengths of time. Opinions vary, but here’s some help to get you started:

Article mentions TeaChef, a website for cooking with tea.

Strawberry Shortcake Cupcakes

Recipe Here

(via inthepitofmystomach)


It’s lunch hour!

It’s missing baked, as in the oven, though…


It’s lunch hour!

It’s missing baked, as in the oven, though…

Black Bean Soup with Baked Plaintain “Fritters”

  • 1/2 pound dried black beans (around 1 to 1-1/2 cups)
  • 2 tbsp olive oil
  • 1/2 medium onion, chopped
  • 4 to 5 garlic cloves, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 tsp red (Cayenne) pepper flakes (optional)
  • 2 tbsp vinegar (balsamic or red wine)
  • 1 tsp hot pepper sauce (optional)
  • 2 tbsp sour cream or plain yougurt (optional)
  1. Soak the beans overnight (or at least 8 hours) in a container with water that covers them completely. 
  2. In a saucepan, heat the olive oil and add the vegetables. Let them soften, around 3 minutes.
  3. Add the salt, cumin powder, and red pepper. Omit or adjust the latter to your taste.
  4. Throw out the bean soaking liquid, rinse the beans, and add them to the pot.
  5. Add 3 to 4 cups of water, enough to cover the beans, leaving about 2 to 3 inches at the top. Let it boil, then lower the heat and simmer, stirring occasionally and checking the beans for softness, around two hours. About halfway through the cooking time, add the vinegar and hot pepper sauce and stir.
  6. Serve with a dollop of sour cream or yogurt on top, and with the plaintain slices.

I baked the plaintain slices following this recipe: Spicy Baked Plantain Chips from The Kitchn.

Sopa de frijoles negros con tajadas de plátano 

  • 1/2 lb de frijoles negros secos (más o menos de 1 a 1-1/2 tazas)
  • 2 cdas aceite de oliva
  • 1/2 cebolla mediana, picada
  • 4-5 dientes de ajo, picados
  • 1 pimiento (ají) verde mediano, picado
  • 1/2 cdta sal
  • 1/2 cdta comino en polvo
  • 1/2 cdta pimienta roja (de Cayena) en escamas (opcional)
  • 2 cdas vinagre (balsámico o de vino tinto)
  • 1 cda salsa picante chombo (opcional)
  • 2 cdas de crema cultivada (agria) o yogurt natural (opcional)
  1. Deja remojar los frijoles de un día para otro (o por lo menos durante 8 horas) en un recipiente con agua que los cubra por completo.
  2. En una olla (cacerola), calienta el aceite de oliva y agrega los vegetales. Deja que se suavicen, alrededor de 3 minutos.
  3. Añade la sal, el comino y la pimienta roja. Omite o ajusta la cantidad de esta última a tu gusto.
  4. Escurre los frijoles y bota el agua en la que se remojaron. Enjuágalos y échalos en la olla.
  5. Añade de 3 a 4 tazas de agua, suficiente para cubrir los frijoles y que queden de 2 a 3 pulgadas de agua encima. Deja que hierva, baja la llama y deja cocinar, revolviendo de vez en cuando y revisando que los frijoles se suavicen, alrededor de dos horas. Cuando haya pasado una hora, más o menos, agrega el vinagre y la salsa picante y revuelve.
  6. Sirve con un poco de crema cultivada o yogurt encima y las tajadas de plátano.

Tajadas de plátano horneadas

  • 2 plátanos verdes
  • 2 cdas aceite de oliva
  • 1 cdta chili en polvo
  • 1/2 cdta comino en polvo
  • 1/8 cdta pimienta roja (de Cayena)
  • 1/2 cdta sal
  1. Precalienta el horno a 400°F.
  2. Pela los plátanos y córtalos en rebanadas muy delgadas.
  3. En un plato, mezcla los plátanos con el aceite y las especias.
  4. Coloca las tajadas en una sola capa en un molde para hornear galletas.
  5. Hornea de 15 a 17 minutos, y dales la vuelta a las tajadas cuando hayan transcurrido 8 minutos, aproximadamente. Ten cuidado porque pueden quemarse rápidamente.
  6. Sirve inmediatamente.

A whole other definition of food porn. Marylin Minter’s video “Green Pink Caviar”.

150 grams = 200 Calories

Sesame Seed Bagel

70 grams = 200 Calories

It turns out we’ve been eating the spiced dish for a lot longer than anyone ever imagined.

Archaeologists have long known how to spot some ancient leftovers. The biggest breakthrough came in the 1960s, when excavators began to drop soil from their sites—particularly from places where food likely was prepared—onto mesh screens. The scientists then washed the earth away with water, leaving behind little bits of stone, animal bones, and tiny seeds of wheat, barley, millets, and beans. This flotation method allowed scientists to piece together a rough picture of an ancient diet. “But spices are absent in macro-botanical record,” says archaeologist Arunima Kashyap at the University of Washington at Vancouver, who, along with Steve Weber, made the recent proto-curry discovery.

How cool! I wonder what this is called? Food archeology? 


untitled by thom♥ on Flickr.

The Perfect Hot Chocolate Recipe (via @bad_robot)