Food in Aspen

<a href="http://www.flickr.com/photos/12003515@N05/9044791910/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="food-wine 2 by mesander2000, on Flickr"><img alt="food-wine 2" height="309" src="http://farm8.staticflickr.com/7428/9044791910_abde8ecc39.jpg" width="400" /></a>All the most famous food TV and journalism writers and sellers of chi-chi products are in Aspen right now for the Aspen Food and Wine Classic, which starts today or tomorrow. Huge white tents full of chairs, demo booths, or tables have been under construction all week in every open, level space in town. At the foot of the Gondola, in the main parks, in front of the Art Museum, and in little spaces all over busy worker-bees are setting up things for the arrival of all the stars of the foodie world.<br /><br />The nice quiet atmosphere that we enjoyed for our first two weeks here is shattered. There's no place to park. Even the bike racks are pretty full!<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9042568591/" style="margin-left: auto; margin-right: auto;" title="bike-parking1559 by mesander2000, on Flickr"><img alt="bike-parking1559" height="375" src="http://farm8.staticflickr.com/7432/9042568591_36cb75351e.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Bike Friday had to be on the wrong side of the bike rack.<br />Though most of the bikes probably don't belong to Foodies.</td></tr></tbody></table>We're leaving tomorrow, luckily, so we don't have to deal with the Food and Wine Classic very much. Both the admission price (e.g. hundreds of dollars just to taste a few desserts, plus registration fees) and the philosophy (sell sell sell) of the event fail to attract me; despite being very interested in food and wine, I would not want to go -- I felt the same way 2 years ago when we were here during the same event.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.staticflickr.com/5344/9042569093_926fcd8ef4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="food-wine 3" border="0" height="154" src="http://farm6.staticflickr.com/5344/9042569093_926fcd8ef4.jpg" width="200" /> </a><a href="http://www.flickr.com/photos/12003515@N05/9044791828/" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;" title="food-wine 1 by mesander2000, on Flickr"><img alt="food-wine 1" height="154" src="http://farm6.staticflickr.com/5469/9044791828_7fd2200e78.jpg" width="200" /> </a><a href="http://www.flickr.com/photos/12003515@N05/9042687665/" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;" title="food-wine 4 by mesander2000, on Flickr"><img alt="food-wine 4" height="150" src="http://farm8.staticflickr.com/7449/9042687665_5352c731c4_m.jpg" width="200" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Tents Everywhere!</span><br /><br /><div style="text-align: left;">As for ourselves, we have been eating rather simple food while here, going on picnics and to the weekly Tuesday BBQ at the Physics Center, and joined the other workshop participants for a meal out once. Also, we enjoyed several restaurants in Aspen, though we have not eaten out a great deal. I've posted on one or two meals out, and here are a few photos to wrap up what we ate:</div><div style="text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGly8SwMyRNisdIMunNXEvTY8YMj4DW0P09b6VXtDgotbeR2XZ6c2N94iKCqTlUO-PuK_qyKcooeqrE32zx6KKsDpXxwVm9LaAFMc5T22aXkdmTaCsn0sviZ8HJmLWzmfGEYoE_SiRrTuj/s1600/LittleNellFood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGly8SwMyRNisdIMunNXEvTY8YMj4DW0P09b6VXtDgotbeR2XZ6c2N94iKCqTlUO-PuK_qyKcooeqrE32zx6KKsDpXxwVm9LaAFMc5T22aXkdmTaCsn0sviZ8HJmLWzmfGEYoE_SiRrTuj/s640/LittleNellFood.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Food at the Little Nell Restaurant "Element 47"<br />L to R, top to bottom --Fois gras with lots of decorations;<br />mixed vegetable salad; salmon; ravioli with various mushrooms; <br />cheesecake with lots of decorations.<br />All the food was over-presented though not bad. Service was very disappointing.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8cwGnSBvhZYg7xG76sQUDkNsGr4hHu6P4gACudcEukTuWi1sVv2O2fQd87QMhCE_XeUTpL1aqJTswVwM0e5B3Ulj2ZebvtqZ8Fb2a6sTAtHXqdhG9Z-hOkxrhzqUBsjzjQTHeuVRx_Jn/s1600/cafe1500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8cwGnSBvhZYg7xG76sQUDkNsGr4hHu6P4gACudcEukTuWi1sVv2O2fQd87QMhCE_XeUTpL1aqJTswVwM0e5B3Ulj2ZebvtqZ8Fb2a6sTAtHXqdhG9Z-hOkxrhzqUBsjzjQTHeuVRx_Jn/s640/cafe1500.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Breakfast at a cafe near our apartment yesterday: <br />crowding was a result of people getting ready to set up the Food & Wine Classic!</td></tr></tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i0quzKI4qRKMXxJQIHTI9tDbl2ZZC5KTJ0mJ1V9ALrmEwMKmTFBmqs3bd5EUFIcKDoc0WXc7CWraOPhBepy2dk_wRPwWoxhrpgNgSaX3HGKQ-js2U2aFRUOYJAPAxU4WkpUxfaH2PKAE/s1600/red-onion+2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><br /><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_i0quzKI4qRKMXxJQIHTI9tDbl2ZZC5KTJ0mJ1V9ALrmEwMKmTFBmqs3bd5EUFIcKDoc0WXc7CWraOPhBepy2dk_wRPwWoxhrpgNgSaX3HGKQ-js2U2aFRUOYJAPAxU4WkpUxfaH2PKAE/s320/red-onion+2.jpg" width="320" /></a>   <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqmPY29bUd3laGirUt2hZXkaJfiL59Bu7P-2igWoGeOHwLq8maR-No7qeAvarCLM58ulujQN2CAH4he7RfM-Oe41xeTDAqH6nYXV6HFCBwXKLb0MzmcmhVkvm5baeFZEAQX76TuR2Ius6/s1600/red-onion+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqmPY29bUd3laGirUt2hZXkaJfiL59Bu7P-2igWoGeOHwLq8maR-No7qeAvarCLM58ulujQN2CAH4he7RfM-Oe41xeTDAqH6nYXV6HFCBwXKLb0MzmcmhVkvm5baeFZEAQX76TuR2Ius6/s200/red-onion+1.jpg" width="150" /></a><br /><div style="text-align: center;"><span style="font-size: x-small;">Red Onion Restaurant for Lunch</span></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9013441272/" style="margin-left: auto; margin-right: auto;" title="maria-lunch 2 by mesander2000, on Flickr"><img alt="maria-lunch 2" height="320" src="http://farm6.staticflickr.com/5463/9013441272_2d67396bcc_n.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Maria at Red Onion</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9000463374/" style="margin-left: auto; margin-right: auto;" title="gondola 11 by mesander2000, on Flickr"><img alt="gondola 11" height="375" src="http://farm8.staticflickr.com/7323/9000463374_9159134036.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sandwiches at the restaurant at the top of the gondola:<br />Tuna melt and turkey with bacon, aioli, cheese, and more</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8942857332/" style="margin-left: auto; margin-right: auto;" title="iphone-fish4 by mesander2000, on Flickr"><img alt="iphone-fish4" height="500" src="http://farm8.staticflickr.com/7437/8942857332_6f813046f9.jpg" width="375" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole fish at the Wild Fig restaurant.<br />A truly delicious dish<br />Background: my veal dish!</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8941406188/" style="margin-left: auto; margin-right: auto;" title="lunch-at-pacifica 4 by mesander2000, on Flickr"><img alt="lunch-at-pacifica 4" height="320" src="http://farm3.staticflickr.com/2840/8941406188_8e2a4b7c6d.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pacifica Restaurant Lunch:<br />Very expensive tuna salad</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8969242530/" style="margin-left: auto; margin-right: auto;" title="asie-restaurant 1 by mesander2000, on Flickr"><img alt="asie-restaurant 1" height="375" src="http://farm9.staticflickr.com/8549/8969242530_09bc5463cc.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Our shared sashimi at Asie: followed by a seafood dish and moo-shu duck:<br />a very nice meal at a quite good Asian fusion restaurant.</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8969242792/" style="margin-left: auto; margin-right: auto;" title="asie-restaurant 4 by mesander2000, on Flickr"><img alt="asie-restaurant 4" height="375" src="http://farm8.staticflickr.com/7303/8969242792_befb520624.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Three workshop participants at Asie for group dinner</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9044791696/" style="margin-left: auto; margin-right: auto;" title="annette-bakery1558 by mesander2000, on Flickr"><img alt="annette-bakery1558" height="386" src="http://farm4.staticflickr.com/3742/9044791696_cf91c2a0bc.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Annette's Bakery: a good French-style macaron<br />She said it took her months to figure out how to make the recipe work at high altitude.</td></tr></tbody></table>I took lots of photos in Aspen restaurants last time we were here, too. <a href="http://www.flickr.com/photos/12003515@N05/sets/72157627031585246/">See this Flickr set</a>.</div>

Food in Aspen

All the most famous food TV and journalism writers and sellers of chi-chi products are in Aspen right now for the Aspen Food and Wine Classi...

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The Trail to Woody Creek Tavern

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9029183034/" style="margin-left: auto; margin-right: auto;" title="woody-creek-ride 2 by mesander2000, on Flickr"><img alt="woody-creek-ride 2" height="375" src="http://farm6.staticflickr.com/5350/9029183034_4ab25b6d51.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beside the trail snowmelt drips from the rocks</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9026954945/" style="margin-left: auto; margin-right: auto;" title="woody-creek-ride 5 by mesander2000, on Flickr"><img alt="woody-creek-ride 5" height="375" src="http://farm4.staticflickr.com/3762/9026954945_0f9639b670.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So much to look at (but the trail on the other side drops precipitously so one tries to skip the distractions)</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9029183390/" style="margin-left: auto; margin-right: auto;" title="woody-creek-ride 7 by mesander2000, on Flickr"><img alt="woody-creek-ride 7" height="375" src="http://farm8.staticflickr.com/7422/9029183390_d47b73d27e.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Maria, my riding companion</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/9026955093/" style="margin-left: auto; margin-right: auto;" title="woody-creek-ride 8 by mesander2000, on Flickr"><img alt="woody-creek-ride 8" height="375" src="http://farm8.staticflickr.com/7442/9026955093_afa45fe91f.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A lemonade stand beside the trail</td></tr></tbody></table><br />Not very far past the lemonade stand is the hamlet of Woody Creek, and our goal the Woody Creek Tavern. My menu choice: house-made tortilla chips with guac and salsa followed by green chili with posole. Maria and I arrived by bike; her husband Mark and Len met us after attending a talk, and we all had a fun lunch. Maria cycled back up the trail. My bike and I came back in the car.<br /><br /> Note: I posted a lot of photos of food and decor of the Woody Creek Tavern before. Here's one food photo from our visit a couple years ago (click on photo to see more on Flickr):<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/5864081671/" style="margin-left: auto; margin-right: auto;" title="aspenrestaurants 9 by mesander2000, on Flickr"><img alt="aspenrestaurants 9" height="375" src="http://farm4.staticflickr.com/3062/5864081671_8bc9d4e8b9.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In June 2011, Len had the pulled pork -- Maria had it today<br />ALL good!</td></tr></tbody></table>

The Trail to Woody Creek Tavern

Beside the trail snowmelt drips from the rocks So much to look at (but the trail on the other side drops precipitously so one tries to skip ...

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The Physics of Cooking

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNgvRSK7vmD6eECExj0lt-ln1WfP9o3s345PHub7lo2l49Ay2W0qavAsiGJN1DBwrxyYESKmi_RceuejNOmVZnsUP5IcJj-dkfsiys-RWEEX-G0qfkPyIq_6CqwZm-c88ON3YTj56naOY/s1600/physics-of-cooking+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNgvRSK7vmD6eECExj0lt-ln1WfP9o3s345PHub7lo2l49Ay2W0qavAsiGJN1DBwrxyYESKmi_RceuejNOmVZnsUP5IcJj-dkfsiys-RWEEX-G0qfkPyIq_6CqwZm-c88ON3YTj56naOY/s400/physics-of-cooking+1.jpg" width="358" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Len introducing Dave Weitz</td></tr></tbody></table>Yesterday we attended a public lecture on The Physics of Cooking sponsored by the Aspen Center for Physics, held at one of the veneus of the Aspen Institute. Speaker Dave Weitz began with  a detailed description of the course he teaches at Harvard on science and cooking, and on the various collaborators he has worked with, beginning with very famous chef Ferran Adria of Barcelona.<br /><br />Weitz then discussed and demonstrated several topics in the physics of cooking, including brief summaries of egg-cooking; using a pressure cooker (which was invented, he said, by the British Royal Society); distilling and super-cooling a liquid to make a sort of tower of ice; measuring the elasticity of boiled eggs or broiled steaks; using gels in post-modern cooking processes; understanding foams; and finally, a bit of the physics of mixing a drink.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnfbsGSyP25wrzviZQVwo-ioQ_2o6PM0iz4hvSpXAD-abEUkkscaBxPYp7U4pFHA9q52ppx7it3ZbsJJehoy7OweUtOZUaK5uKj2-pRElDsUqKF0aKmrfTpZMXCc9HzYHKYAJGfF0UoRy/s1600/physics-of-cooking+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnfbsGSyP25wrzviZQVwo-ioQ_2o6PM0iz4hvSpXAD-abEUkkscaBxPYp7U4pFHA9q52ppx7it3ZbsJJehoy7OweUtOZUaK5uKj2-pRElDsUqKF0aKmrfTpZMXCc9HzYHKYAJGfF0UoRy/s400/physics-of-cooking+2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Freezing an egg in liquid nitrogen: Carolyn Boyd, student helper with Dave Weitz</td></tr></tbody></table>Using three sous-vide cookers Dave demonstrated the difference between eggs cooked precisely to three very close temperatures -- 61, 63, and 65 degrees Celsius, and how the protein in the egg reacted to the different temperatures. Results: a watery egg, an semi-watery egg, and an egg that looked like a regular poached egg with a soft but solid white and oozy yolk. Caroline Boyd walked two of the eggs around the audience in the fairly large hall so that we could see the difference.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwps8nCRrIxwE2LxGYwTi_Rma5idTOzpgblqLJFCBwEK7oEeMYGVpoANmWukh6_eDx4XBZrbcbBYro8tvUGRjVVsApjQX7WAmRxQ462KO8objg_PTLg3gnGalbXE4yK9f8QbXP8U1bn1p/s1600/physics-of-cooking+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwps8nCRrIxwE2LxGYwTi_Rma5idTOzpgblqLJFCBwEK7oEeMYGVpoANmWukh6_eDx4XBZrbcbBYro8tvUGRjVVsApjQX7WAmRxQ462KO8objg_PTLg3gnGalbXE4yK9f8QbXP8U1bn1p/s400/physics-of-cooking+3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Aspen Chef Robert McCormick demonstrates how to encapsulate cucumber juice in<br />a thin membrane using agar and Ca2. Result "cucumber caviar."</td></tr></tbody></table>After McCormick's demo of cucumber caviar, a gel, Dave briefly discussed foams like beer foam, whipped cream, and ice cream, pointing out that whipping cream with a whisk made a more stable foam than the faster method of injecting gas, using a device that appears in the photo above (in front of McCormick's apron).<br /><br />Local bartender Jimmy Yaeger gave the final demonstration of how to mix a Negroni and how to make a perfectly clear and spherical ice cube (using very elaborate though low-tech equipment).  Yaeger uses a water-circulating ice freezer to make giant blocks of perfectly clear ice -- the circulating device removes the air bubbles that make ordinary ice cubes cloudy. He saws up the big ice block into various-sized ice cubes to provide a distinctive touch for the drinks in his bar. I was very interested in the copper pressure device used for processing a 3 inch cube of ice into a spherical ice cube. The heat-conducting property of copper causes the corners of the cube to just melt away!<br /><br />After the end of the talk was an outdoor demo of making ice cream in sealed plastic bags surrounded by another baggie of ice and salt.

The Physics of Cooking

Len introducing Dave Weitz Yesterday we attended a public lecture on The Physics of Cooking sponsored by the Aspen Center for Physics, held ...

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Aspen Physics Center Picnic

The physics center has several gas grills and lots of picnic tables, which are all in use at the Tuesday night picnic. All the current workshop participants and their families are invited; I think most show up. Steak, chicken, vegetables, veggie patties, and lots of other grilled things are all cooked at once; people bring dinner for themselves or occasionally to share in small groups. The center offers paper and tableware, nice grilling tools, beverages (for purchase), potato chips, and watermelon. If they ever serve anything except potato chips and watermelon, I'm not aware of it.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8961368311/" style="margin-left: auto; margin-right: auto;" title="phys-picnic0931 by mesander2000, on Flickr"><img alt="phys-picnic0931" height="375" src="http://farm6.staticflickr.com/5447/8961368311_06b4419074.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Aspen Physics Center Tuesday Night Picnic</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/12003515@N05/8961368109/" style="margin-left: auto; margin-right: auto;" title="phys-picnic0936 by mesander2000, on Flickr"><img alt="phys-picnic0936" height="375" src="http://farm9.staticflickr.com/8534/8961368109_8a9a2c1ac4.jpg" width="500" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After dinner conversations</td></tr></tbody></table><br />

Aspen Physics Center Picnic

The physics center has several gas grills and lots of picnic tables, which are all in use at the Tuesday night picnic. All the current works...

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Easy as boiling eggs?

I've always thought it was easy to hard-boil eggs and I've been dubious about long complicated explanations. I always put them in cold water, bring them to a boil, and leave them for 12 minutes.<br /><br />Yesterday I had a shock when I started peeling the eggs I had boiled according to this method earlier in the day -- they were still soft, though done enough to eat. I forgot that I'm up here on a mountain at 8000 feet where water boils at a much lower temperature -- in the 190s not at around 212 like at home. Seems as though I should let them spend longer with the water at a rolling boil, and also leave them longer after turning off the burner. I'll give it a try.<br /><br />I wonder what else is different, and I wonder why I never noticed this during prior trips. I guess I didn't happen to boil any eggs.<br /><br />UPDATE: on my second try, I left the eggs for 5 mins on a slow boil and then 20 mins on simmer and they were perfect for making egg salad. No greenish rim around the yolk, either.

Easy as boiling eggs?

I've always thought it was easy to hard-boil eggs and I've been dubious about long complicated explanations. I always put them in co...

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In Aspen

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BnF-DjR1rJ9eCOkNw49M4xnSNvfbSmOFnXkaU0D2YMIRrvEif5Hum1WxZLSB2Czu48TNMcHKDXnNx-QtcWf75wxPPQIiWL_2o_VkqPWTI-r1SWh0pStvj1JY9_83-Zc-hJvm1C6qM2Od/s1600/cheers0782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BnF-DjR1rJ9eCOkNw49M4xnSNvfbSmOFnXkaU0D2YMIRrvEif5Hum1WxZLSB2Czu48TNMcHKDXnNx-QtcWf75wxPPQIiWL_2o_VkqPWTI-r1SWh0pStvj1JY9_83-Zc-hJvm1C6qM2Od/s400/cheers0782.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First dinner at the apartment where we'll be staying for the next 3 weeks in Aspen, Colorado.<br />Same apartment where we stayed in June, 2011</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6THcOYwAk2fBTu4NiXMuPFYpIFVSglA9p99_70KsMmoUwxYty1gGGSKHNJEh4-_BDnjKAe4REkRVC01JW4hKEn-LiEAmaJabIrF4rVakDBgZV_Biz25tlc0idUJVigZu6Lgb67wvTJ1X/s1600/cheers0783.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6THcOYwAk2fBTu4NiXMuPFYpIFVSglA9p99_70KsMmoUwxYty1gGGSKHNJEh4-_BDnjKAe4REkRVC01JW4hKEn-LiEAmaJabIrF4rVakDBgZV_Biz25tlc0idUJVigZu6Lgb67wvTJ1X/s400/cheers0783.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheers! </td></tr></tbody></table><br />

In Aspen

First dinner at the apartment where we'll be staying for the next 3 weeks in Aspen, Colorado. Same apartment where we stayed in June, 20...

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Aspen Water Tastes Better

The insistent marketing of Fiji Water in Aspen has infuriated me. Aspen tap water comes from local mountain springs, and trucks aren't necessary to bring it up the mountain, nor boats to bring it from distant exotic islands. Fiji Water sponsors many of the Aspen events, thus buying the right to have its logo all over town. I think it's shameful! Aspen tap water is delicious.<div><br /></div><div>Today I was happy to read <a href="http://www.aspentimes.com/article/20110630/NEWS/110629796/1077&ParentProfile=1058">(here)</a> that the city of Aspen is rolling out an effort to create appreciation for their own local water. According to a city official: "When people talk about bottled water, they have this image that comes from mountain streams and pristine environments, and they don't realize that's exactly where Aspen's tap water comes from."</div><div><br /></div><div>Like several national parks that I visited lately, Aspen is installing "filling stations" where tourists and locals are encouraged to fill their re-usable water bottles instead of buying plastic ones and throwing them away. The city is selling stainless steel bottles with the logo "Aspen Tap" and the words “Better Than Bottled.” The national parks have also instituted a policy that park-located shops sell only re-usable bottles, not bottled water, a policy that wouldn't work in a city with private enterprise. I hope that they can counter the pernicious advertising efforts.</div><div><br /></div>

Aspen Water Tastes Better

The insistent marketing of Fiji Water in Aspen has infuriated me. Aspen tap water comes from local mountain springs, and trucks aren't n...

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Wrap up: Simple Cooking

During our 3 weeks in Aspen (we leave Sunday), I've been paying a lot of attention to the contrast between elaborate restaurant meals and simple, more healthful home cooking -- as I've mentioned. When we arrived, I set myself a challenge: to cook without many condiments, spices, and extra ingredients; that is, I've been trying to buy only plain, unprocessed foods that are intended to be eaten at one or two meals. I'm avoiding a lot of food that normally remains on the shelf or in the refrigerator and would go to waste when I leave. Even peanut-butter-and-jelly sandwiches or hot dogs with crisp rolls and mustard qualify for my simple fare. <br /> <br />Here are a few things I've done. One night, I flavored pan-fried lamb sirloin with strips of red pepper, and served it with mustard, a few tomato wedges and sprigs of cilantro, and a side of steamed broccoli.<div> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FHnv_eivz11mvz-i9yz-w6QDqEh8yix02U2JhnjqiRoxU07lrTi3IWoO4pMopAhGmDq_ZZn43FpTTy3roRfYfps4xJhV4nqgmIKQRFa8MQ0M4oEvp7dMz4BhPhvMkg8uaU2a97Z17SZl/s1600/simple7134.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624116918366239682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FHnv_eivz11mvz-i9yz-w6QDqEh8yix02U2JhnjqiRoxU07lrTi3IWoO4pMopAhGmDq_ZZn43FpTTy3roRfYfps4xJhV4nqgmIKQRFa8MQ0M4oEvp7dMz4BhPhvMkg8uaU2a97Z17SZl/s400/simple7134.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a>For dessert we ate fruit: cut-up cantaloupe, and strawberries. The cantaloupe was unadorned, but I glazed the berries with a mixture of 1/3 cup apricot jam (initially destined for PB&J) and 2 tablespoons of my wonderful wine vinegar made from Italian Pinot Grigio. I heated the glaze in a pyrex cup in the microwave so that it would melt together and be able to coat the strawberries. Sugar would be easier -- but bulk items like sugar or flour weren't on my very short list of pantry staples.</div><div> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhue-qjfqp8CYGgkItwifIlqU-h_vQ1Bf_BjDIzhlJe2R4xnn4dTZNxl1A9wgkl7xii85sySYKFaHOlWzynZbVa_n1YrHpDksWcY7uPWVvJWjW0w2S-Ui6P3sRleaRWLG8M8DPNlAYm6n0F/s1600/simple7136.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624116923101834834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhue-qjfqp8CYGgkItwifIlqU-h_vQ1Bf_BjDIzhlJe2R4xnn4dTZNxl1A9wgkl7xii85sySYKFaHOlWzynZbVa_n1YrHpDksWcY7uPWVvJWjW0w2S-Ui6P3sRleaRWLG8M8DPNlAYm6n0F/s400/simple7136.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a>Another day, I made meatballs with sweet-sour sauce from some moderately low-fat ground beef. <div> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM4vm_su7QMin22M82hl1JDYQB9nI2oFjlP1YX5uULtARd7A_shcqkv6E1EQp6mQvnqWvZ_Nm_w3maD4uy-rYszu5ssMdEDL8D-CNwr0tFeXTTLT7gLaeGcxQyki2YFnVa9RvC5KeqCAD/s1600/simple7218.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624120086113315490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYM4vm_su7QMin22M82hl1JDYQB9nI2oFjlP1YX5uULtARd7A_shcqkv6E1EQp6mQvnqWvZ_Nm_w3maD4uy-rYszu5ssMdEDL8D-CNwr0tFeXTTLT7gLaeGcxQyki2YFnVa9RvC5KeqCAD/s400/simple7218.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><meta charset="utf-8">To make the meatball mixture, I had no flour or prepared bread crumbs, but I crushed a few AkMak sesame crackers to serve that purpose. Besides fixing the texture, this gave the meat balls a bit of sesame flavor. Other ingredients: an egg, some chopped onion, and of course my Spanish smoked paprika and Trader Joe's salt, the two trusty spices I brought with me. The meatball mixture also had a tablespoon or two of the sweet-sour sauce I made. In this: a can of prepared organic tomato sauce, a drizzle of my wonderful vinegar, a shake of salt and paprika, and 2 purloined packets of brown sugar from a cafe (yes, that's cheating, I know, but I did buy a cup of coffee). I sauteed the meatballs in a bit of olive oil and added the sauce, which I'd heated in the microwave. Garnish again: tomato and fresh cilantro. On the side: fresh pineapple chunks also from the supermarket.</div><div> <br />Not all restaurant cooking is that much different, though it frequently has considerably more added fat and salt. Here is an admittedly delicious restaurant salad at Mezzaluna restaurant that wasn't that much more complex than my concoctions:<div> <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCGo02w0A5Z9uNMc0mjFDv75y560cKjMEmKyBRGWn-ICiWU3H4HG75aZ9Abd2tsbJiliIkRcknbHvqhkVSDBOkH1ZYfaF7I6SpiYzD5jkkCEbRBeisw31gqjO0ScZBjOmJMSC399imfFs/s1600/simple7202.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5624116919414838130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCGo02w0A5Z9uNMc0mjFDv75y560cKjMEmKyBRGWn-ICiWU3H4HG75aZ9Abd2tsbJiliIkRcknbHvqhkVSDBOkH1ZYfaF7I6SpiYzD5jkkCEbRBeisw31gqjO0ScZBjOmJMSC399imfFs/s400/simple7202.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" /></a></div></div><div> <br /></div><div><meta charset="utf-8">The restaurant salad did contain quite a few more ingredients than most of my productions. The price was also a lot higher than cooking at home -- the overwhelming cost of restaurant meals is another motivating factor here in Aspen more than most places. </div></div>

Wrap up: Simple Cooking

During our 3 weeks in Aspen (we leave Sunday), I've been paying a lot of attention to the contrast between elaborate restaurant meals an...

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Aspen Restaurants Again

Last night we celebrated Elaine's birthday at a restaurant called "Elevation." It was excellent. Seating was in a courtyard above the actual restaurant, which seems to be in a basement. The food was excellent, and so was the service. The first course, charcutrie, was house-made and wonderful:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5882414772/" title="elaine&larry7318 by mesander2000, on Flickr"><img alt="elaine&larry7318" height="478" src="http://farm6.static.flickr.com/5143/5882414772_1631ecb53c_z.jpg" width="640"></a><br /><br />One of our main courses:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5881854747/" title="elaine&larry7316 by mesander2000, on Flickr"><img alt="elaine&larry7316" height="480" src="http://farm7.static.flickr.com/6020/5881854747_271a74c75c_z.jpg" width="640"></a><br /><br />Elaine's dessert with a birthday sparkler:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5882415004/" title="elaine&larry7322 by mesander2000, on Flickr"><img alt="elaine&larry7322" height="480" src="http://farm6.static.flickr.com/5319/5882415004_0319c652cd_z.jpg" width="640"></a><br /><br />Click on any of these to see the flickr set with more photos.

Aspen Restaurants Again

Last night we celebrated Elaine's birthday at a restaurant called "Elevation." It was excellent. Seating was in a courtyard ab...

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Eating Out in Aspen

The restaurants in Aspen are all very good. Some are famous, and some are known for their famous clients. I've already described how we also like quietly eating simpler things in our condo -- tuna and vegetable salad, chicken strips, seared lamb chops with broccoli, and always cereal for breakfast. <br /><br />The first time we ate out, we tried a very nice but unremarkable Mexican restaurant called Palapa, which didn't seem very photogenic. I'd be surprised if it's frequented by the Aspen elite either, but one never knows around here.<br /><br />Last weekend, we bicycled to the very quirky Woody Creek Tavern, around 6 miles down the extraordinary Rio Grand Trail. Woody Creek Tavern is known for home-style food in an eccentric atmosphere. The walls are entirely covered with trinkets, photos, notes from customers, and posters -- such as one of their most famous customer, the late Hunter Thompson, who ran for sheriff in 1970.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5864672776/" title="aspenrestaurants14 by mesander2000, on Flickr"><img alt="aspenrestaurants14" height="180" src="http://farm4.static.flickr.com/3284/5864672776_690908b95c_m.jpg" width="240" /></a> <a href="http://www.flickr.com/photos/12003515@N05/5864634842/" title="aspenrestaurants 11 by mesander2000, on Flickr"><img alt="aspenrestaurants 11" height="180" src="http://farm6.static.flickr.com/5271/5864634842_957894975c_m.jpg" width="240" /></a><br /><br />We also ate dinner one night at the famous Ajax Tavern at the foot of the Gondola which carries skiers in winter and hikers in summer. I suspect that celebrities do come here but I'm not much good at spotting them. Ajax Tavern's green gazpacho was delicious.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5864631748/" title="aspenrestaurants 6 by mesander2000, on Flickr"><img alt="aspenrestaurants 6" height="180" src="http://farm6.static.flickr.com/5107/5864631748_8a227e755e_m.jpg" width="240" /></a><br /><br />Here's the Ajax Tavern kitchen/staging area:<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5864078481/" title="aspenrestaurants 5 by mesander2000, on Flickr"><img alt="aspenrestaurants 5" height="375" src="http://farm4.static.flickr.com/3021/5864078481_49e5778639.jpg" width="500" /></a><br /><br />The Ajax Tavern has a lot of trendy dishes, such as truffle-oil-flavored french fries and reimagined ice cream bars:<br /><a href="http://www.flickr.com/photos/12003515@N05/5864078385/" title="aspenrestaurants 3 by mesander2000, on Flickr"><img alt="aspenrestaurants 3" height="180" src="http://farm3.static.flickr.com/2701/5864078385_1b4fb3810c_m.jpg" width="240" /></a><br /><br />For lunch one day, right near our condo, I tried Mezzaluna, a small cafe with a very nice patio and very appealing menu. I love the way the trees cast shadows on the big cafe awnings. My salad was very good, and I hope to go back and try their pizza.<br /><br /><a href="http://www.flickr.com/photos/12003515@N05/5864631532/" title="aspenrestaurants 2 by mesander2000, on Flickr"><img alt="aspenrestaurants 2" height="480" src="http://farm6.static.flickr.com/5279/5864631532_355a8d958e_z.jpg" width="640"></a><br /><br />For access to the entire Flickr photo set -- lots more photos of each place -- click on any photo here.

Eating Out in Aspen

The restaurants in Aspen are all very good. Some are famous, and some are known for their famous clients. I've already described how we ...

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Even Simpler

Continuing to report on how I cook in condo with good cooking equipent, but starting with a completely empty pantry and frige -- last night, I made the least-demanding dish there could be: scrambled eggs with red peppers, mushrooms, and chopped cilantro, seasoned only with salt. On the side: a salad and some French bread. As I've mentioned, the oil and vinegar for the salad are the basics that I always get for a temporary kitchen. Instead of mustard I used some Colorado goat cheese -- a very nice cheese that I've not seen outside the state.

Even Simpler

Continuing to report on how I cook in condo with good cooking equipent, but starting with a completely empty pantry and frige -- last night,...

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Water

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7-HCibAaTqYYvS0yfr2G6RsDXB9psRxhYuuOQJZKDZSoYgD3yrImuon8ceHNKS8b7XJpToSUZNAS3lWCmlVXnrkH3QW75rKVlda7Tp2ynOU0gtlIAsArMHjuWfY6i51vbttKGcqj__nJ/s1600/water6964.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618969719960713874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7-HCibAaTqYYvS0yfr2G6RsDXB9psRxhYuuOQJZKDZSoYgD3yrImuon8ceHNKS8b7XJpToSUZNAS3lWCmlVXnrkH3QW75rKVlda7Tp2ynOU0gtlIAsArMHjuWfY6i51vbttKGcqj__nJ/s400/water6964.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" /></a><br />As I walked around the streets near our condo, I noticed this Fiji water being delivered to the Aspen Food and Wine Classic. Several drums of it stood under a huge semi-truck -- one of many delivering supplies to the big tents in several locations. All over Aspen, I see preparations for this event, which is happening this weekend. I'm not a food professional: no one would pay the $1200 admission fee for me to attend. So I'm outside the big tents.<br /><br />Fiji water in Aspen: this is apppaallling!!!! Think of the energy this big truck expended bringing the water up to the Rocky Mountains, and the energy expended bringing the water by boat from Fiji. I know the owners of Fiji Water are really good at promotion, and sometimes questioned about its ethics; but really, how did they sell this...<br /><br />Aspen has the most delicious pure water I've ever tasted running out of the taps. It wells up in fountains in the streets:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvcNz7jkEeV47SirlWl2t-IWJNFw4uturOmf98v50TzWGtU46EnJmO3xgPuS0Eq0Ca-Ua5v1-BMbDAF1VGK4T1ZWrIRwJ05sGsUT2yreEBYTYed4fX_flkAsjWt9qjxFXb_nMOr7tP2PB/s1600/water6970.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618969719280020546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvcNz7jkEeV47SirlWl2t-IWJNFw4uturOmf98v50TzWGtU46EnJmO3xgPuS0Eq0Ca-Ua5v1-BMbDAF1VGK4T1ZWrIRwJ05sGsUT2yreEBYTYed4fX_flkAsjWt9qjxFXb_nMOr7tP2PB/s400/water6970.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYGMXeJvzNN6_EC4oqLRxC48PNAP7eZ_5CNzP-2Eu_urVmLFxSHBQXhMkusyi3wvksj9zONahgqvSLYOkFtfUuI5QvWMOhe-SwqpM-p2wdCkF0ZVsTT2V1y1OJRpF91cwikrynVJIO_Cq/s1600/water6971.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618969714482293026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYGMXeJvzNN6_EC4oqLRxC48PNAP7eZ_5CNzP-2Eu_urVmLFxSHBQXhMkusyi3wvksj9zONahgqvSLYOkFtfUuI5QvWMOhe-SwqpM-p2wdCkF0ZVsTT2V1y1OJRpF91cwikrynVJIO_Cq/s400/water6971.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br />All around us are high mountains, and the snow is melting and pouring down in little rushing trickles, rivulets and bigger streams. I'm sure it's purified a bit before going into the city water system, but probably needs very little.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfKQE49f2LBIrMEFub7xj9Hs9cwzJUIQ0W4kVONT6HBxThyphenhyphen26UMIYyNPfnJ-sGgMdg9rlMJS47ME6OBTwlKPbYCCZL6-t5_QSViRRQYo-DWhlf6pLVSfU7Jf4FcNmJB1xYZ7QK8UyW1st/s1600/water7018.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618969712644672594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKfKQE49f2LBIrMEFub7xj9Hs9cwzJUIQ0W4kVONT6HBxThyphenhyphen26UMIYyNPfnJ-sGgMdg9rlMJS47ME6OBTwlKPbYCCZL6-t5_QSViRRQYo-DWhlf6pLVSfU7Jf4FcNmJB1xYZ7QK8UyW1st/s400/water7018.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br />Thursday morning we took a long hike to the Maroon Bells, where water was running through the meadows and coursing through the little mountain lakes. Water everywhere -- and somehow they are bringing it from Fiji. Maybe it's emblematic of the type of thing that's going on at the Food and Wine Classic, but I'll never know.

Water

As I walked around the streets near our condo, I noticed this Fiji water being delivered to the Aspen Food and Wine Classic. Several drums o...

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Cooking with basic ingredients

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptIbxvlD2TBDM977aabG63p2ovGhnb8NINQ9RBCcH2BeXD5wIKP8FmGvq-27MFQxkjUwcuS7zX9XD0nbFnvN4XxMCNUFikZckHkr6PgA-XqiRF7XF5kxpkY2o1Y1F1d0RlQcffOaZxGqd/s1600/basicfood6976.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618966945618833746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptIbxvlD2TBDM977aabG63p2ovGhnb8NINQ9RBCcH2BeXD5wIKP8FmGvq-27MFQxkjUwcuS7zX9XD0nbFnvN4XxMCNUFikZckHkr6PgA-XqiRF7XF5kxpkY2o1Y1F1d0RlQcffOaZxGqd/s400/basicfood6976.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;" /></a><br />Last night I cooked two dishes: baked chicken with Spanish smoked paprika (I brought it with me from Santa Barbara) and Gratin Dauphinoise, my favorite potato dish. I learned this Alpine dish when I was in Grenoble, France, so it's appropriate to make it here in the Rocky Mountains, I think. Also, it requires no special condiments or spices. It's made of sliced potatoes, a chopped shallot (could be onion or garlic), milk (I discovered long ago that it's good with skim milk though the authentic version uses cream), real gruere cheese, and butter. I heat the milk with a bit of salt and pour it over the vegetables, cheese, and butter, which are layered in the baking dish. After baking it for an hour at 300, I turned it up to 425 and put the chicken in the oven. That's it: very basic.<br /><br />So far, here are the only condiments I have:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wQ2aAZyouVtE_pUGD1mcAnB05NXYFAWqTTVolkey878vivoamTIxM8CAAYkD25EgPG7AeqDEEHWZupwRdUFFWkPfBvida6o2kl37m2Vt0vZBVyDigsNEJCNv8_5tS8SVEGZxvKu40Cc/s1600/basicfood6961.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618966951257868498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-wQ2aAZyouVtE_pUGD1mcAnB05NXYFAWqTTVolkey878vivoamTIxM8CAAYkD25EgPG7AeqDEEHWZupwRdUFFWkPfBvida6o2kl37m2Vt0vZBVyDigsNEJCNv8_5tS8SVEGZxvKu40Cc/s400/basicfood6961.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" /></a>Mayonnaise, olive oil, white wine viengar, Dijon mustard. And you can see my temporary kitchen.

Cooking with basic ingredients

Last night I cooked two dishes: baked chicken with Spanish smoked paprika (I brought it with me from Santa Barbara) and Gratin Dauphinoise, ...

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Back to Basics

Well, here we are in a condo in Aspen for 3 weeks. As is normal for such rentals, the kitchen is pretty well-equipped but NO food at all is left between occupants. I've done this in temporary condos before -- stocking a pantry and frige without spending a fortune on stuff that will be thrown away when I leave.<br /><br />This is a real challenge. How can one make simple meals with only a few ingredients. Home cooked food can use better materials, as I discussed in the <a href="http://regional-food.blogspot.com/2011/06/excellent-point.html">previous post</a>. But how to give them full-scale flavor? I thought I would keep track of what I did to try to make food that we'll like better than restaurant food.<br /><br />The nearest market (half a block from here) is called City Market, but it's really a Krogers. Last night when we first arrived, I bought some flavored rolls, sliced beef (of my preferred brand, Applegate), gruere cheese, a tub of whipped butter, and prepared potato salad. For dessert: strawberries and cookies. I also bought a box of cereal, coffee, milk, and orange juice. Somehow I brought my Trader Joe's Himalayan salt grinder with me.<br /><br />Tonight I needed to start cooking. Happily, City Market had a special on wild-caught Alaska salmon that they said came in today. I bought a pound of the salmon, various vegetables, a sour-dough bread, and three basics: olive oil, vinegar, and mustard. In the apartment's handy no-stick pan, I seared the salmon in a bit of olive oil, salted it a little, and covered it til done. Then I swirled in a spoonful of my butter and a splash of wine from my glass. (We had one bottle of Santa Barbara white wine that we babied in the hot car for the whole week on the way here!) Salad: avocado, lettuce, fresh cilantro leaves, tomato, and classic vinaigrette I made from the oil, vinegar, and mustard. The bread was good with a sop of the butter sauce -- after all, we're at home.<br /><br />Yes! The flavor of the simply-prepared never-frozen Alaska salmon beats every piece of fish I've recently tasted in any restaurant. The salad is fresher. And the total dinner is lighter and more enjoyable -- at least I think so. I'll be using the oil, vinegar, mustard, and cilantro in lots of ways.

Back to Basics

Well, here we are in a condo in Aspen for 3 weeks. As is normal for such rentals, the kitchen is pretty well-equipped but NO food at all is ...

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An Excellent Point!

I've been traveling and eating all my meals in restaurants (or just crackers and peanut butter or something like that). So I appreciated this point from the <span style="font-style:italic;">Atlantic</span> food section:<br /><blockquote><span class="Apple-style-span" >"I'm perturbed that people have gotten so turned around that they think restaurant food is the best food, and that today's modern, self -aware 'foodie' thinks that the highest level of cooking is to cook restaurant-style food in the home. Even in the finest restaurants, restaurant food, while delicious and deserving of its place as entertainment and theater, is really not the best food at all. It's over-sauced and over-salted and over-rich, because the only thing restaurant chefs have to worry about is that the food tastes exquisite on the table. They don't have to worry about whether you should eat less salt and fat or eat more vegetables or if you are consuming trans fats or saturated fat or petroleum. Even very good restaurants buy industrial commodity chicken and veal bones for their stock, and bulk up the plate with cheap commodity vegetables. What you pay for in most restaurants is for the transformation from ordinary into good or exquisite. And one of the ways that food is transformed is through copious amounts of butter, salt, and stocks." -- from <a href="http://www.theatlantic.com/life/archive/2011/06/why-home-style-cooking-will-always-beat-restaurant-style/240195/">Why Home-Style Cooking Will Always Beat Restaurant-Style</a></span></blockquote>

An Excellent Point!

I've been traveling and eating all my meals in restaurants (or just crackers and peanut butter or something like that). So I appreciated...

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