Our friends in NYC meet

Hello all,      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.          Elizabeth Andoh, one of the world's leading experts on Japanese cuisines, will lead us through a presentation and demonstration on the culture of Japanese pickles. 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  ---- Anne E. McBride Director, Experimental Cuisine Collective