Posts Tagged ‘food’

Pineapple and Sweetcorn Ketchup

February 11, 2017 2 comments

Maybe not a ketchup, maybe a relish, maybe something else pasty and tasty !

(You’ll be swizzing at the end so dont bother with the extreme chopping or fake mortaring.)

Salt, chili, garlic, pineapple, sweetcorn kernels, star anise, water, sugar.

Saute salt and garlic to taste. Add a chili – I used a red one, and should have used a half instead I think, but I like it hot – don’t you?

Add pineapple and sweetcorn – I started with equal parts but added more sweetcorn in the end. Some water, or if you are using canned pineapple like I was (that Hawaiian pizza was nice too), add some juice. If not, I suppose some sugar might be good (white not brown or you’ll be overwhelmed. Add a star anise. Simmer until soft, and then some. Swizz a lot with your handheld swizzer.



Categories: food and recipes Tags: ,

Pork and Noodles

June 11, 2016 Comments off

Marinade (or coat if you dont have time) minced pork in a mixture of 2 tablespoons each of cornflour, fish sauce, soy sauce (dark and light to give it some colour), oyster sauce; a chopped chili, a couple of cloves of garlic, some chopped ginger – it should be fairly wet and not too thick, perhaps like consistency of single cream.

Boil water for noodles.

Wok on high, starting cooking mince – it will clump together because of the cornflour. Add some thinly sliced white cabbage/bean-sprouts/brocolli even – whatever you like with pork. Garnish with chopped redpepper, coriander, sesame seed and oil, lime juice.

Mix with noodles, serve.


Semantic Food & Beverages

February 25, 2011 2 comments

Google do semantic recipe search apparently [1-3] and a university in New York does a Semantic Sommelier [4]. Interesting – yes, but I want more info !

What ontology and what vocabulary is being used – tap[5], pips[9] ? food[7], hrecipe[6] – or other microformats [8] ? How about Umbel or Yago ? Any chance of a link for the explanation of the sommelier app – would love to know more about it and see it, rather than just some PR ? Do they link to other datasets, so that if I pick a wine or a recipe I can find things that go with the flavours and aromas, see photos, maybe learn the history, culture, location and science/tech of the recipe ? Hell, commercialisation here I come, perhaps I want to know what stores in my area have the ingredients, or stock the wine, with other related produce and offers ? And if a celeb chef happens to endorse it, then maybe I’ll go and but their set of cookware for christmas. (Or I’ll go/link to Amazon and get it cheaper, if they use the same vocabulary…)

If I search for Sausages and you have a recipe for “Bangers and Mash” do I get a recipe snippet or result fraction ? If I search for Mash and you have a blog post about creating a web page from lots of parts of other pages, does it show up ? How about if I search for a French Classic recipe – do I not find results for pages that describe the same thing but in English, German or Japanese ?

This semantic web thing needs to get out there, so you can taste it.










Spicy Bean Salad (UMBEL)

February 8, 2011 Comments off

This is a great way to get some beans intoya that doesn’t involve Heinz sugary sauce, or washing up a stinking red saucepan after someone else

Core ingredients

  • A 410g tin of Fageolet beans (or blackeye, or whatever tickles your fancy)
  • One or two finely chopped garlic cloves
  • Half-to-full-tin of anchovies (25-50g) in olive oil
  • Olive oil to make a dressing, perhaps some sesame oil if you fancy it too
  • Lemon or lime juice – about one, see how watery it gets
  • A good handful of herbs – coriander, parsley, mint are good. Oregano, basil and sage if you like them, but I’m not sure they go too well with coriander and mint – but use what you can get. If using Sage, go easy, its bitter if you use too much.

Chop/mince everything but the beans up and swizz together with the olive oil and lemon/lime juice. Add a pinch of sugar if you feel like it. You should end up with a garlicky, salty, herby mixture. Taste it and adjust to your liking – add some chopped chilli perhaps.

Drain and wash the beans then put in a bowl and add the mixture. Add some of the following to your taste and whatever feels good for you, or whatever you have in the fridge at the time. Chop thinly or to bean size so you can fit them onto your fork and into your cakehole.

Mix again and chill in the fridge for a bit. Use with some grilled meat or fish, in place of a vegetable, but not as a pizza topping !


  • Umbel not found :  g(gram), chopped, coriander, oregano, basil, sage, swizz,chilli, feel, capsicum, shallot,spring, nuts, topping, shallot
  • Umbel not matched: drain, wash, cakehole (!)
  • Umbel broken : mixture
Categories: food and recipes Tags: , ,

Turkey Brining with UMBEL

December 16, 2010 Comments off

Festive season comes again. Glad I’m not doing it this year.

This post after (Harold) McGee on Food & Cooking1[1]

Immerse meat in 3-5% w/w salt solution (30-60g/kg) for a few hours – and up to 2 days. A 3% solution dissolves part of the protein structure that supports the contracting muscle filaments and a 5.5% solution partly dissolves the filaments themselves. You also get a greater water holding capacity because of the salt-protein interaction. The inward movement of salt and water also adds the flavours you might add to the solution. The meat will increase in weight by 10% or more. It works from outside in, so incomplete soaking will mean that inner muscle wont be effected so much. But because of the extra moisture and filament breakdown, even an over cooked bird can benefit.

1. Harold McGee, McGee on Food & Cooking, pp155-156, Hodder & Stoughton, London, 2004

umbel misses, but mapped in SUMO[2] : dissolves, structure, filament, capacity, weight, soaking, moisture

Pancakes with a touch of Umbel

October 28, 2010 Comments off


Flour, eggs , milk and a good low lipped frying pan.

Do it the night before, put in the fridge, then cook first thing as a hot alternative to meat based builder’s hangover cure.