by Adrian Daniel Schramm | Mar 22, 2018 | Food&Drink
It was a feeling from day one, indescribable in a single word. So many different words came instead: So many words came and come to mind looking into wondering eyes with wandering eyes like hers. I want something to eat. And if there isn’t anything leftover when we’re finished, we’ll simply make more. When things were still withheld and unsteady. When imaginations ran wild, unchecked. When a tension that could be cut with a knife was used instead to make Japanese udon noodles from scratch and prepare dishes we knew would taste both different and the same, familiar and new, every time we sat down to eat. But when words fail it is fingers and toes, the breathlessness of beating hearts, the inexhaustible passion and heat of the kitchen that reminds us why we always stand so close to each other. Why we fall asleep intertwined, all knees and cheeks and sweet words left on pillows. Because feeling and flavor are inextricably linked. Some people, many people, other people don’t need much to be happy. Some people, many people don’t need decadent meals, the time spent over stoves and ovens, the plates so well composed they beg to be put on the same plane of existence as Vivaldi, Mozart, Beethoven, Liszt. So beautiful they could be placed on walls next to the likes of Van Gogh, Dali, Renoir. But we do. A recipe for candied orange peel Ingredients: 2ea large oranges, 1/4in cut off top & bottom 4 cups sugar, in 4 different cups 3 cups water Directions: Cut the peel of each orange vertically into 4 pieces Remove each...
by Adrian Daniel Schramm | Mar 6, 2018 | Food&Drink
The Asian markets along University Avenue have anything and everything you could ever want to buy: They have the things that Minnesota’s Scandinavian, Irish, and Eastern European base will recognize, and then everything else brought from the far Eastern Asian countries along the Mekong River. Salted duck eggs, fresh quail eggs, pickled chicken eggs, Thai basil, live clams and frogs. Noodles – a wall of noodles. Hot sauces made from red chili. It’s a wonderful thing, especially those who enjoy expanding their knowledge of food and their palate. A resource for everyone. It was not long ago that a farmer grandfather from Monticello looked at sushi with confused and disapproving eyes. Fried Chinese was acceptable, but, what in the hell do we need all these other things for? And he wasn’t necessarily wrong – he wasn’t wrong in the sense that regional authenticities deserve as much attention as all the new things flooding our grocery markets and restaurants. We forgot long, long ago what the Native Americans, the First Nation, indigenous populations were eating here before Europeans arrived. And now we have all of those foods, plus every single other food that has been added since then. It’s become quite crowded, noisy even, and if you don’t know how to navigate this new and exciting and ever-changing world of food; how to keep up and how to appreciate the beauty of diversity in diet, you’re going to retreat into the things you know – the things on which you were raised. Familiar things. Things that make you happy. Like my grandfather did. And it’s never really going to be “simple” in...
