On a journey to Thailand, it’s hard not to taste many new exotic flavors. The country offers a plethora of exotic produce, from Mangosteen, Dragon fruit, to Lychees and Jack fruit, all of which have their own unique signatures. Thailand has much to offer in street food, but particularly unique are it’s floating markets.
Read MoreThe Wabi Sabi of Tomatoes
Wabi Sabi is a Japanese principle that everything is imperfect, impermanent, and incomplete and appreciates things in their own natural simplicity. This concept is often used in design, but it’s a concept one can use in almost anything, even in looking at tomatoes.
Read MoreBlack Garlic
New flavor from the Farmer’s market
Traveling to farmer’s market this season, Brian Wetzstein photographed an interesting new type of garlic, known as black garlic. The garlic, from a new vendor, is dried over the course of many weeks resulting in a black, rich and sweet resultant taste to the garlic that is delightful. This treatment of garlic has evidently been around for a long time present in many Asian cuisines where the hints of tamarind and balsamic vinegar have been enjoyed though elusive to recognize for those with a Western palate. This garlic which is rich in antioxidants and it’s lovely molasses like flavor has been making waves as a recent trend in American cuisine. It wasn’t terribly inexpensive at $3.00 a bulb, but the flavor adds an instant pop to creative sauces that is very alluring. A puree of black garlic simmered with shallots, red bell pepper, olive oil and heavy cream, is a sauce that has a flavor all it’s own, but could almost be compared to a mole sauce in richness, texture and flavor. As the secrets of the Orient open to us, so now we have a gout nouveau to play with in the kitchen.