Sticky fig pudding, monkey bread and caviar

Sticky fig pudding with dulce de leche

Today's Food Diary

Breakfast: Rolled oats with raisins, toasted coconut, sunflower seeds and linseeds

Lunch: Spinach in mustard sauce with bread

Dinner: Savoury polenta with mushroom and boiled egg

Baking/sweets: Sticky fig pudding with dulce de leche

More than a month ago I made sticky fig pudding and dulce de leche. I froze some pudding dough and it came in handy today. The pudding was sticky and moist, and went very well with dulce de leche sauce which I made by diluting it in milk. Sticky fig pudding is a nice twist to the regular sticky pudding made with dates. They are both nice of course but fig brings a nice crunch to the party.

Today's Favourite Photo

Source: The Herbed Garden

Monkey bread. The bread does not have bananas or peanuts. There is a type of mushroom called monkey head mushroom. The mushroom looks like a monkey's head. Maybe the bread is supposed to look like a monkeys head

 

Today's Favourite Blog

Almost Bourdain

Almost Bourdain has a recipe for 'Teh Tarik' (Milk Tea) Ice Cream. Teh Tarik is common in Singapore and Malaysia. Condensed milk is added to black tea which is then repeatedly poured from one vessel to another which are about an arms length apart. ‘Pulling’ the tea adds froth and cools it down. Its like a manual frothing machine which is entertaining to watch. If you have traveled to Singapore and Malaysia and drank teh tarik, this post will bring back memories. Make some ice cream and when you miss Singapore and Malaysia, have a scoop, or two, to bring back memories. It is amazing how food and drinks transports our memories.

Today's Random Rambling: Cheaper More Accessible Caviar

Just before leaving home yesterday I read an interesting article about caviar. The contents occupied my mind for a large part of the day.

I like caviar, mostly because of taste but also because of its exclusivity. If caviar was really cheap and accessible not many people would like it because of its salty fishy taste and smell. Make it exclusive and we love it!

The article I read was in Huffington Post. A company came up with a grand plan to sustainably farm raise sturgeon in the US to meet growing global demand. This would ease over-fishing of sturgeon from the Caspian Sea. However I kept thinking of this issue from another perspective. Is it a good thing to increase supply, hence possibly reducing price and making caviar more accessible? If we encourage increased demand, production will need to be increased to meet demand. This means setting up more sturgeon farms and over fishing in the Caspian Sea. Caviar is not a necessity, it is a luxury item that people can live without. 

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