the ulterior epicure

1). I just took the nerd test that I saw on Mark Ashton’s blog. According to the people as Wx Plotter, I am a lot less nerdy than I thought… although I have to say that “nerdiness” was qualified, rather skewed, in terms of science… click below to get assessed: 2). Update on my post […]

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See Bertrand Russell for an interesting dissection of word usage… referring to Will Baude’s use of the word “mull” in conjunction with time: as in “to mull time…” I commented: “sure, i think one can “mull” time -in fact i find the usage lovely… especially with within the ‘(con)text’ of mr. baude’s temporary misadventure… can’t […]

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I’ve only met three people in my life who don’t like chocolate. I don’t understand. I really, really, really don’t understand… I see them as tragically flawed creatures. Are they real? What must it be like? Terribly miserable state, I’m sure. I’m convinced that if these people really gave chocolate a chance, they’d change their […]

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Two news items has made me very distraught: 1). The stage has lost one of its best friends: Arthur Miller, playwright of Death of a Salesman passed away. 2). The British throne has seen some scandals and many anni horribili in its day… but this one is an all-time low… Prince Charles has announced his […]

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You know, fiber. Everybody needs it and few are getting enough of it according to nutritionists around the world. In this New York Times article, Marian Burros reports on the exciting addition of whole grains to General Mills’s breakfast cereals. Wow. Should I be impressed? Whole wheat, and more importantly, fiber, is apparently in short […]

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Continuing with the food discussion that Heidi Bond started on her blog, Letters of Marque, about “universal” foods, I have thought of three more items to add to the list: 1). ginger 2). rice 3). chile peppers (for those who like heat) – of course moderation (or not) is key…

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My friend over at the Letters of Marque has just sparked an entertaining food discussion… She writes: “The Ulterior Epicure has a lovely post up about food and food experimentation. This fits with what I’ve been thinking recently. There are some perfect foods. Oh, not perfect as in “every instance is perfect” and not perfect […]

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Oh, i could sing it’s praises. Yesterday, I went to a local specialty food vendor and was delighted to see some genuine Pouligny and Epoisses cheeses in the case. Both were fine specimens and a point (of age). Since Epoisses is supposed to be a fresh milk cheese (ie. made from non-pasteurized milk) that is […]

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… Continuing my previous dialogue about playing with one’s food… For me, I think it all boils down to one essential thing: there’s a lot to be said for natural texture. I don’t know about you – but there’s a reason why stale starches are often likened to cardboard, why bad apples are called “mealy” […]

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