Sunday, October 30, 2016
Saturday, October 29, 2016
Great balls of caramel corn
Thanks to Christine for alerting me to this recipe after learning of my purchase of 2 kilos of popping corn. People you better be liking this shiz.
Recipe modified from here: http://www.bonappetit.com/recipe/caramel-corn-popcorn-balls?mbid=social_facebook
IngredientsMAKES ABOUT 10 makes about 44
Nonstick vegetable oil spray
8 cups popped popcorn (from ½ cup kernels)
⅔ cup coarsely choppedsmoked almonds
1 cup sugar
¼ cup (½ stick) unsalted butter, cut into pieces
1 cup mini marshmallows
4 teaspoons finely choppedrosemary thyme
1½ teaspoons kosher salt
⅛ teaspoon cayenne pepper (optional)
¼ teaspoon baking soda
Preparation
Lightly coat Get a large nonreactive plastic bowl with nonstick spray. Add popcorn and almonds and toss to combine.
Combine sugar, butter, and ¼ cup water in a medium saucepan. Bring to a boil, stirring to completely dissolve sugar. Once sugar is dissolved and mixture is clear, cook, without stirring, until mixture begins to caramelize in spots, about 3 minutes.Continue to cook, stirring occasionally with a heatproof spatula to ensure even caramelization, until caramel is light amber, about 4 minutes. Check instagram and forget it is cooking for about 5 minutes and rush back just to save it before burning.
Using wooden spoonheatproof spatula, stir in marshmallows, rosemary, salt, and fresh thyme cayenne, if using. Cook, stirring occasionally, until caramel is smooth, about 1 minute.
Remove from heat and stir in baking soda (mixture will bubble). Immediately pour over popcorn mixture and toss with 2 wooden spoons (1 actually...I can't be bothered using strikethrough on that part)heatproof spatulas (the caramel will become very stretchy, with lots of thin webs of sticky stuff). Spray hands with nonstick spray Be brave and use hands to really really quickly and form popcorn mixture into 2½" little balls like squash ball size (you should have about 14 balls). This will make lots. Transfer to a rimmed baking sheet and let sit at least 30 minutes before serving.
Do Ahead: Popcorn balls can be made 5 days ahead. Cover and store at room temperature.
Ingredients
8 cups popped popcorn (from ½ cup kernels)
⅔ cup coarsely chopped
1 cup sugar
¼ cup (½ stick) unsalted butter, cut into pieces
4 teaspoons finely chopped
1½ teaspoons kosher salt
¼ teaspoon baking soda
Preparation
Combine sugar, butter, and ¼ cup water in a medium saucepan. Bring to a boil, stirring to completely dissolve sugar. Once sugar is dissolved and mixture is clear, cook, without stirring, until mixture begins to caramelize in spots, about 3 minutes.
Using wooden spoon
Remove from heat and stir in baking soda (mixture will bubble). Immediately pour over popcorn mixture and toss with 2 wooden spoons (1 actually...I can't be bothered using strikethrough on that part)
Do Ahead: Popcorn balls can be made 5 days ahead. Cover and store at room temperature.
Friday, October 28, 2016
Friday night sounds
There hasn't been much on this blog of late has there? Except for the odd dog photo. Things have been spiralling out of control and back again after a frustrating interesting few weeks.
A quick work trip to Shanghai meant some lovely hang time with familiar faces, and now this Friday night I eat cheese amongst a bench of chaos (think multiple lists, work documents, gin and an online grocery delivery), listening to a great playlist with a plan involving bedtime before 9pm.
And after that grocery delivery person had left I said our loud how much I love it here. In China. I said "I love China". I'm not sure why I said it right then, but it was a timely reminder - sometimes life gets in the way and you forget to realise what you like and also what YOU ARE like. Sorry about the shouting.
And now, Sebadoh has come on the playlist, License to Confuse. Lou Barlow is singing to the beat of the changing neon lights across the way, I kid you not. And life is good.
A quick work trip to Shanghai meant some lovely hang time with familiar faces, and now this Friday night I eat cheese amongst a bench of chaos (think multiple lists, work documents, gin and an online grocery delivery), listening to a great playlist with a plan involving bedtime before 9pm.
And after that grocery delivery person had left I said our loud how much I love it here. In China. I said "I love China". I'm not sure why I said it right then, but it was a timely reminder - sometimes life gets in the way and you forget to realise what you like and also what YOU ARE like. Sorry about the shouting.
And now, Sebadoh has come on the playlist, License to Confuse. Lou Barlow is singing to the beat of the changing neon lights across the way, I kid you not. And life is good.
Sunday, October 23, 2016
Thursday, October 20, 2016
Wednesday, October 19, 2016
APF Cafe
Another great cafe opens in the G to the Z. This town could only get better if it were to open a good record shop (or just any old record shop), a deli, perhaps silo and a winery. Oh and a petting zoo.
Anyways, APF is at 42 Huakang Street, Tianhe.
Sunday, October 9, 2016
Sean Scully
Who is Sean Scully? I had no idea until I went to this exhibition - turns out he's great. He's been painting since 1967 and relocated to the US from the UK, which is where he spends his time now. These were rooms filled with great big abstract pieces, all colour and line.
Really beautiful and stunning in size and composition. I was lucky to catch this in Guangzhou.
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