The Experimental Cuisine Collective's December meeting will take place on Monday, December 9, from 4 to 6 p.m.
in the Chemistry Department at NYU, room 1003 (31 Washington Place,
between Washington Square Park and Greene Street). You will need a
photo ID to enter the building.
one of the world's leading experts on Japanese cuisines, will lead us
through a presentation and demonstration on the culture of Japanese
We'll start by
assembling a few quick-fix pickles to enjoy toward the end of the
program, which will be served alongside artisan-made tsukémono Elizabeth
will bring from Japan. Everyone will take-home one of the unusual
ingredients used in making the gourd pickle. We will also sample the
following pickles: Impatient Pickles of cucumbers, cabbage;
Sweet-and-Sour Rosy Radishes; Sour & Spicy Yellow Gourd Pickles;
Blooming Eggplant, Hana-Zushi: a specialty of Akita Prefecture made with
chrysanthemums and eggplant in a pickling process that includes komé
koji or fermented rice mash; Smoked Daikon, Iburigakko: a specialty of
Akita Prefecture uses air-dried, whole daikon radishes that are smoked,
then fermented in a rice bran; and Mosaic, Kinkon-Zuké: a specialty of
Iwate Prefecture, carrot and burdock root wound in kelp and stuffed into
a daikon radish before being submerged in miso.
Please RSVP at ecc122013.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!
All my best,
---- Anne E. McBride Director, Experimental Cuisine Collective