Tau Chocolate blog

Filtering

tauchocolate — Tue, 08 Nov 2011 10:11:55 +0000

Information overload is out. Filtering is in. The question is: How do we filter the information that bombards us? It starts with having some goals, knowing what you want, like, find interesting. Then, what are the tools? More thoughts on this to come.

Malted Belgian Waffles…from scratch!

tauchocolate — Sun, 23 Jan 2011 17:18:06 +0000

Yum! Crispy tender wonderfulness…
Used this recipe http://bitly/gZljUh substituting hemp milk for the milk. And my young assistant cooked up fresh strawberries with sugar… Delight!

I ate the twinkie

tauchocolate — Mon, 10 Jan 2011 15:49:48 +0000

This weekend at the Elvis Birthday Fight Club (or an event not to be named), Abraham Lincoln threw a twinkie at me from the rafters. Getting his revenge after being shot in a theater again, I suppose. The next day, after considerable smushing in my vintage black patent handbag, I found the twinkie. I ate the twinkie. The sensation was strong and immediate: “this is not something that should go in the bodies of humans,” said the voice inside me. If I was that kind of person, I would have gone and purged it from my system immediately. That not being the case, I counted it as a life lesson.

oatmeal kelp walnut breakfast

tauchocolate — Thu, 14 Oct 2010 15:06:56 +0000

Weird things I eat for breakfast: I don’t like traditional sweet oatmeal recipes, so I occasionally I’ll invent a recipe. This morning: oatmeal (not soupy), a dash of powdered kelp, toasted chopped walnuts and chopped parsley. Yum. Weird, but yum. I don’t really like sugary things (except at about 3 in the afternoon, when I feel like if I don’t get a cookie I’m going into the slough of despond.)

Corks tops L’Ami Louis

tauchocolate — Sun, 19 Jul 2009 14:09:31 +0000

Corks in Baltimore is my new favorite restaurant in the world. Because of this:

(warning to vegetarians: explicit carnivorous content follows.)

THE FOIE GRAS.

I almost didn’t order it. Having a plan as I did for the charcuterie plate (more later), then the tomato soup with fresh cut potato chips and a dip so wonderfully complex it needed to be eaten with something more mundane than home cut chips. (I am easily spoiled, so will have to watch the chip addiction. Madison loved them and requests that I get more today…)
the waiter (now know to be named Mark) said they call it “meat butter”
Seems I’m a bit reticent to talk about it, it was so wonderful.

First, know that this plate toppled L’Ami Louis into second place on my “Favorite Restaurant in the World” list. Really. Pretty to look at, the seared foie gras is plated with cornichons, mustard made with grape must (it’s nearly black) and a vinegar reduction. So tender, flavorful, incredibly rich; but fresher and livelier than I’ve had before. Tender, moist. It went down like liquid gold (assuming you like gold). The mustard, vinegar and cornichons are perfect foils.

My former measurement for a superlative dish was the eye roll: if the taste makes your eyes roll back into your head, that’s good. I have experienced it only a few times: the first of spring asparagus during my premiere visit to L’Ami Louis. The oyster brie soup at the now-closed Uglesich’s in New Orleans. This foie gras brought tears to my eyes. The new standard:

1. Tears
2. eye roll
3. general wow-ness

CREME BRULEE
Creme Brulee is one of those things by which I judge a restaurant (like whether or not a water glass is kept full (it was)). It’s rarely done badly. Corks’ edition was outstanding in the field for clarity, taste and memory retrieval.
A clarity of creme
childhood. vanilla pudding I may have never had but now remember
the brulee
superb
superlative
joeux
rich
dark
(perfect – related to the Maderia (see below))
(must really try to contact the long lost french relatives in Quebec)

the brulee II:
girl scout burnt marshmallows
the earth on a stick burning
you can choose
to blow it out
or let it burn
whatever you prefer

creme.
+
brulee.
__________
invoking happy memories that you may or may not have ever had.

CARMELIZATION
foie gras
or creme brulee.
carmelization
is the center
of the universe

KATAS Tempeanillo Rose Rueda Spain 2008
delightful. a confirmed “glass and one sip of a second” woman goes through 2 glasses. and only refrains from the third because I want to try a dessert port.
A bit sweet under the dry. more sweet than expected, great for summer.

MADERIA
raisins gone sensual
to marakesh with the 5-7
beau
joueux
nose seulement
vraiment
secret grand et sensuel

english mystery novel (like the best Sayers – Lord Peter)
and Marakesh – pleasure palace (as interpreted by an englishman)

perfectly and completely raisin
with an extensive continental experience
perfectly expressed and more
joyeux
the expression of the essense
layers
levels
lived

clear notes of fig. on the back of the tongue, mushroom. incredibly clear notes.

(grape – aged and concentrated into raisin
while thinking of a date
complex
oriental sensual and full of flavor
crunch
seed sweet tobacco w/o smoke
tooth
tip head back for clear inference of mushroom.

(Mark also recommends Jiminez dessert sherry – blended)

MUST BUY AN APT OR ROW HOUSE IN BMORE!!!

www.corksrestaurant.com

Corks. 1026 South Charles Street. Baltimore. 410-752-3810.

thanks Mark, Brooks and all. I’ll be back soon

Charcuterie at Corks in Baltimore

tauchocolate — Sun, 19 Jul 2009 14:05:01 +0000

This is what first caught my eye on the menu, walking by on South Charles Street near the Cross Street Market in B’more. Turns out they make the stuff in house! And it is excellent. Try this on a summer afternoon (or any afternoon really). What a treat!

Artomatic is over

tauchocolate — Sun, 19 Jul 2009 13:58:10 +0000

If this image looks a little sad, it’s because Artomatic is over for this year. Much fun was had. Looking forward to next year already!

Meet the Artist Night 6/13 – Bacon Truffles

tauchocolate — Fri, 12 Jun 2009 00:28:29 +0000

Saturday night from 7-10pm is Meet the Artist Night at Artomatic. I’m working on bacon truffles for the soiree. Caramels and mints for the timid (or morally opposed). Also working on a bacon chip concept. It should be a fun night. Directions and more Artomatic info at http://www.tauchocolate.com/artomatic.html

merry goat round

tauchocolate — Thu, 11 Jun 2009 00:24:55 +0000

Like brie, but fresher-tasting, clearer, a touch lighter. Eat everwhere you would eat brie, and then some.

My suggested serving:
AkMak Crackers, Merry Goat Round cheese, real maple syrup (trust me here) and Pinot Noir (I like the French Rabbit 2006 – yes, in a box).
-Put a 1/4 cup maple syrup in a shallow bowl
-Slice the cheese
-Dip one side of cheese in maple syrup
-Put on cracker
-Consume with the pinot noir
-Feel pleasingly decadent.

A perfect “late night I can’t sleep because I ate too much dark chocolate so I might as well read a book” snack.
Helps if you don’t limit yourself with convention. When the intuition says “Put a little maple syrup on it”, try it.

Firefly Farms Merry Goat Round. Purchased at the Greenbelt Farmers Market.

cheese of summer

tauchocolate — Tue, 09 Jun 2009 23:17:04 +0000

Caprikorn Farms Goat Milk Cheddar. I’m eating it on everything this week from nachos to crackers to straight off the knife. How it can be lighter than any other cheddar I’ve had, yet so rich at the same time, I don’t know. Maybe it’s magic goats. A perfect cheese for summer. Available at the Greenbelt Farmer’s Market, Sundays from 10am-2pm.