KimmyKokonut

My husband is happily immersing himself in a much needed field: that of the online cookbook. There is no single program out there that functions efficiently and is easily editable. After finishing my cod at school and spending countless hours costing out each recipe in my menu and figuring out food cost percentage and yield […]

My first relationship with soy was the obvious soymilk on my cereal, then tofu. I don’t think I knew what tempeh was, even after my mom brought home some store tempeh called “fakin bakin” which was not like bacon, but fun. I didn’t understand it well enough to embrace it and bought it rarely because […]

I chilled a bottle of kombucha after 5 days in the bottle and it’s perfect! Crisp, full of bubbles and muy refrescante. Matt likes it so much that we’ve already drank the whole batch and another one is brewing.  I can’t handle the carbonation in soda but this is a different sort of bubbles.  Happy […]

So far I’ve plated my entree (but it’s too ugly to post), my appetizer and here’s my dessert. My first attempt was quite embarrassing. Somehow I had the brownie in a triangular shape and I quenelled the ice cream and my dessert became a vagina on a plate. I think this plating is much more […]

Aliens! I tasted the kombucha yesterday and it could have (should have?) been bottled yesterday but I had a busy day and it was NOT possible. So the taste today compared to yesterday didn’t seem like that big of a difference, but I am not a connoisseur yet and can not determine what this 2.7 […]

Today it still tasted a bit sweet, but look at that yeast strand action! Talk about living organisms! I will wait a bit longer.

Today I tasted the kombucha and it seemed a little sweeter. I’m not sure if that’s possible, but it’s still too sweet for me and if the internet is right and says it mellows while in the bottle, I’ll have to suck it up and be patient a day or so more. The baby is […]

Have I mentioned that I want to manipulate culture or is this too early on to share? Culture as in bacteria and yeast. I’m SO excited! It’s like I’ve entered a magical world where scientists and witchdoctors are friends. I think people in modern day society tend to forget that food has a life before […]

Appetizer: Bok choy, morel and goat cheese wontons. Soy-ginger dipping sauce Salad: Wood sorrel, arugula, taro croutons, pickled fiddleheads, dried hibiscus, lemongrass vinaigrette Intermezzo: Shiso granita, adzuki gelee Entree: Macadamia nut encrusted tempeh, coconut lime sauce, mango salsa, forbidden rice, pea vines Dessert: Mocha poi decadence, strawberry ice cream, li hing mui

One step closer, still a lot of work to do. I don’t quite understand yet how chefs can come up with menus at the drop of a hat that have a theme and flow between courses. It must get easier with experience, or they all steal someone else’s ideas. This COD (Chef of the Day, […]