30 May
For those of you who read my blog regularly, you will know about my camel hump adventures during the filming of Al Chef Yaktachef for Abu Dhabi TV. This was three years ago and from that day on, I have been wanting to write an article about camel hump. Finally I did. If you buy Lucky Peach’s Travel issue no. 7, you will find my piece with a picture of the sweet baby camel who gave up his life to provide me with the best camel hump I have ever eaten. Admittedly, I have not had so many but the few that I have tasted were nowhere near as good as this last one. And not so much because of my cooking skills, although I cooked it for less time than an Emirati cook would have, but mainly because the baby camel was a particularly fine milk-fed specimen. As a result, its meat was particularly tender.
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13 Sep
These pickled lemons are the doqq variety which is small and very thin skinned.
Anissa: It has been quite some time since Charles Perry did a guest post but here he is now with another fascinating post on pickling lemons.
Charles: The Arabs have been pickling lemons since the Middle Ages. The 13th-century book Kitab al-Wusla ila al-Habib says, “Salty lemons (laimun malih). They are so well known they need no description.” Nevertheless, Wusla eventually gives a recipe: “Take lemons, slice them crosswise and fill them with crushed salt. Then press them into a bowl and leave for two nights for them to soften. Then press them very strongly into a glass jar, squeeze lemon juice to cover and pour it over them, and seal with oil. Their flavor keeps well.” The flavor of pickled lemons is distinctive – somewhat piney, but not bracing like pine; in fact, plush, languid, decadent. Food science writer Harold McGee tells me the chemistry of this change has not been studied, but he speculates that the pine note comes from chemicals in lemon peel called terpenes – there are also terpenes in conifers, where they also serve to protect the plant from microbes.
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6 Dec
So, my trip to the US has come to an end. I am happy to be home although I am already missing the sunshine of the Bay Area and LA and the bustling streets of NYC. It has been a great trip. The World of Flavors conference was wonderful, my road trip to LA divine and my innumerable meals in restaurants and at friends totally delicious, except for one or two disappointments, including a dinner at Saison which I was looking forward to but it failed to live up to expectations. Still, one or two indifferent meals out of more than 30 (the other was at Tacubaya) is a low percentage. And to cap a very successful trip, I discovered a new foodstuff.
Shortly after WOF, I went back up to Napa to hang out with my wonderful friend Toni Sagakuchi who teaches at the CIA and as I sat in her drawing room, I became fascinated by what I thought was a decorative installation. Lots of funny, dark wrinkly objects hanging indvidually next to each other on a rack — the picture below is of another installation made by her charming husband, Chad, at the Hess winery where he is the chef.
Toni is originally Japanese and the installation had a Japanesy feel to it although it didn’t quite look inanimate, not that the objects were moving but they didn’t look plastic either. I kept looking at them wondering what they were until it hit me that they were edible, hung there to dry. And as I looked more closely, I realised they were persimmons or khaki as they are known both in Japan and in Lebanon. We were in full khaki season and I had also been eating them both in Lebanon and Syria (where they serve them in restaurants with clotted cream at the end of the meal).
Here is a shot of a friend’s harvest in Ain Zhalta in the Lebanese mountains and even though the khakis in the pictures go mushy, they are not the ones that are dried.
Only the Hachiya persimmons (with a pointed end) in the picture below, taken at the farmers market in Oakland, are dried.
By then, I was very intrigued. I had never seen dried persimmons before, nor had tasted them. So, I asked Toni to tell me about them and she said that she had learned how to dry them from her Japanese parents — drying persimmons is a typical Japanese tradition and the process is delicate and long; each fruit has to be tied and hung individually, and then gently massaged every day. And all the fruit she had hanging in her drawing room had come from a tree in her garden.
At a subsequent dinner with Harold McGee, he told me more about them and sent me this useful link explaining all about the method http://ceplacer.ucdavis.edu/Eat_Local,_Start_Now/Hoshigaki.htm
Toni then gave me some to taste (and some to take away), and it is incredible how flavourful the dried fruit is, and what a lovely texture it has. I am now waiting for the fruit to be covered by a white sugary powder which is the last stage.
Later in my trip, I was served this exquisite khaki at the end of my meal at Urasawa. Sadly, I was not able to discuss drying them with Hiro, the fabulous chef/owner. The counter was full and it was getting late. It didn’t matter really. What mattered was that the fruit was served at its most perfect stage of ripeness. Not too mushy for it to start losing its flavour, nor under ripe which would have made it dry on the tongue. In fact, my whole dinner at Urasawa was perfect except for the deeply embarassing moment when my card was declined, and not because of lack of funds, just because my banker had decided in all his wisdom to switch these to a fixed deposit account!!
