Alexander Jablokov

 

I'm a writer, mostly of science fiction, with a new novel, Brain Thief.

The name is pronounced Yablokov, and the legal name is Jablokow.  My best friends can't spell or pronounce it, so you shouldn't worry about it either.

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Write me at alexjablokow [at] comcast.net

I'd love to hear from you.

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"How Sere Picked Up Her Laundry", Asimov's Science Fiction July/August 2017(out now)

"The Forgotten Taste of Honey", Asimov's Science Fiction, October/November 2016

"The Return of Black Murray", Asimov's Science Fiction, April/May 2016

"The Instructive Tale of the Archeologist and His Wife", Asimov's Science Fiction, July 2014

"Bad Day on Boscobel", The Other Half of the Sky.

"Feral Moon", novella, Asimov's Science Fiction, March 2013

"Since You Seem to Need a Certain Amount of Guidance", Daily Science Fiction, November 6, 2012

"The Comfort of Strangers", short story, Magazine of Fantasy and Science Fiction, January/February 2012

"Blind Cat Dance" reprinted in Gardner Dozois's Best Science Fiction of the Year 28

"The Day the Wires Came Down", novelette, Asimov's Science Fiction, April/May 2011

"Plinth Without Figure", short story, Magazine of Fantasy and Science Fiction, November/December 2010

"Warning Label", short story, Asimov's Science Fiction Magazine August 2010

"Blind Cat Dance", short story, Asimov's Science Fiction Magazine March 2010

Brain Thief, a novel, Tor Books, January 2010

 

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« The passions of Chalcedonians and Monophysites | Main | Am I too lazy to get outraged? »
Monday
Jun192017

My new favorite ingredient: fermented bean curd

A few months ago I listened to Tyler Cowen's conversation with Fuchsia Dunlop on his podcast, Conversations with Tyler. The conversation takes place over dinner and includes one of my favorite economics/food bloggers, Megan McArdle as well as Ezra Klein and several other interesting people.

Well worth a listen. It makes me realize how often I'm just not paying attention to my food.

The podcast led me to purchase Dunlop's book Every Grain of Rice, subtitled Simple Chinese Home Cooking, also recommended. I don't usually read cookbooks, but this one has interesting information about Chinese food, its history--and its ingredients.

Here I discovered fermented bean curd. It comes in at least two varieties: red and white. Her main recipe is for spinach, but I went online and found one for cauliflower.

I popped down down to H-Mart in Central Square and grabbed some Laoganma brand (people seem to love The Godmother, and the somewhat mournful lady on the logo was allegedly a real person).

I bought a lot of other stuff too. It's a great market, though the one out in Burlington is way bigger, almost intimidatingly so.

I think I prefer the red to the white, but both are good. Salty and full of umami, the cubes are kind of cheese-like, and melt into the vegetables, giving them a distinct tang. I've never even been a huge fan of cauliflower, but the simple dish above is now in regular rotation, because it's so damn fast, easy to make, and delicious.

Anyway, its now a staple here. Give it a try.

 

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