Monday, April 30, 2012

A Spicy Challenge

I’ve got a special post today, as it’s my first post as part of the 5 Star Foodie Makeover group!  I joined just in time for their May Event – Restaurant Wars.


For this event, the group got divided into teams of three.  Each team was responsible for choosing the theme or main ingredient for their restaurant.  Then each member produces an appetizer, main course or dessert. The first challenge was to decide on a main ingredient with my teammates Faith and Evelyne.  We wanted something a little different…  something challenging…  a vegetable none of us like?  Indeed, we’re trying to come around to this root vegetable ourselves :) 


Image source (with instructions)


Radishes are members of the mustard family Brassicaceae, along the likes of broccoli, cauliflower and brussels sprouts.  The flesh of radishes is crisp with a peppery flavor.  Some of the more common varieties of radishes include red globe, black, breakfast and daikon. A favorite of any gardener, radishes are easy to grow and their rapid germination means that radishes will be one of your first harvests!  Radishes are a good source of fiber, vitamin B6, riboflavin, magnesium, copper, calcium, potassium, folate and vitamin C.


Image source
When buying radishes, choose ones that are firm, unblemished and brightly colored.  It is also good to make sure that the attached greens are nice and healthy as well.  If you aren’t using them right away, cut away the greens and pop the radishes into a jar and cover with water.  They’ll stay nice and crisp in the fridge until you’re ready to use them.

While they’re most often enjoyed raw or pickled, we thought radishes would be a worthy challenge for Restaurant Wars, where they are going to take center stage through a three course meal.  To make things even more interesting, citrus and vanilla will be incorporated into each dish.  Go ahead, have a taste!




Click to enlarge

Sunday, April 29, 2012

Methane levels high above ESAS, March-April 2012

Methane levels have been high above the East Siberian Arctic Shelf for both the months March and April 2012, as illustrated by the image below.


Supplementary evidence by Prof. Peter Wadhams

Supplementary written evidence 
submitted by Professor Peter Wadhams 
to the Environmental Audit Committee (EAC)
I am writing in response to information provided recently by Professor Julia Slingo OBE, Chief Scientist, Meteorological Office, firstly in the report 'Possibility and Impact of Rapid Climate Change in the Arctic' to the Environmental Audit Committee and subsequently in answering questions from the Committee on Wednesday 14 March 2012. In the responses, the Meteorological Office refers to an earlier presentation to the Committee by myself, made on 21 February 2012.
The following comments are based on the uncorrected transcript of Professor Slingo’s presentation to the EAC, 14 March 2012 session, as at: 
http://www.publications.parliament.uk/pa/cm201012/cmselect/cmenvaud/uc1739-iv/uc173901.htm
1. Speed of ice loss
In response to questions from the Chair, Prof. Slingo ruled out an ice-free summer by as early as 2015. Furthermore, Prof. Slingo rejected data which shows a decline in Arctic sea ice volume of 75% and also rejected the possibility that further decreases may cause an immediate collapse of ice cover.
The data that Prof. Slingo rejected are part of PIOMAS, which is held in high regard, not only by me, but also by many experts in the field. From my position of somebody who has studied the Arctic for many years and has been actively participating in submarine measurements of the Arctic ice thickness since 1976, it seems extraordinary to me that for Prof. Slingo can effectively rule out these PIOMAS data in her consideration of the evidence for decreasing ice volume, when one considers the vast effort and diligence that has been invested over such an extended period in collecting data under the ice by both British and US scientists. Prof. Slingo offers no reason whatsoever for dismissing this extremely pertinent set of measurements and their associated interpretation, arguing that "the observational estimates are still very uncertain". This is not the case. I expand on this in an Appendix to my letter.
It has to be said that it is very poor scientific practice to reject in such a cavalier fashion any source of data that has been gathered according to accepted high scientific standards and published in numerous papers in high-profile journals such as Nature and Journal of Geophysical Research, the more so when the sole reason for this rejection appears to be perceived uncertainty. If other data are in conflict with one’s own data, then caution should be given to the validity of one’s own data, while this should immediately set in train further research and measurement in efforts to resolve possible conflicts. In this case, however, the crucial point is that there is currently no rival set of data to compare with the scale and comprehensiveness of the PIOMAS data; Prof. Slingo sets against the clear observational database only the Met. Office’s models. These models (and in fact all the models used by IPCC) have already shown themselves to be inadequate in that they failed to predict the rapid decline in sea ice area which has occurred in recent years. It is absurd in such a case to prefer the predictions of failed models to an obvious near-term extrapolation based on observed and measured trends.
Regarding the possibility of an imminent collapse of sea ice, Prof. Slingo ignores a point raised earlier by herself, i.e. that, apart from melting, strong winds can also influence sea ice extent, as happened in 2007 when much ice was driven across the Arctic Ocean by southerly winds (not northerly, as she stated). The fact that this occurred can only lead us to conclude that this could happen again. Natural variability offers no reason to rule out such a collapse, since natural variability works both ways, it could bring about such a collapse either earlier or later than models indicate.
In fact, the thinner the sea ice gets, the more likely an early collapse is to occur. It is accepted science that global warming will increase the intensity of extreme weather events, so more heavy winds and more intense storms can be expected to increasingly break up the remaining ice, both mechanically and by enhancing ocean heat transfer to the under-ice surface.
The concluding observation I have to make on this first point is that Prof. Slingo has not provided any justification for ignoring the measurements that we have of ice volume changes and the clear trend towards imminent ice-free summers that they indicate.
2. Methane – potential emissions and escalation
My second point of contention is Prof. Slingo’s position on the possibility of imminent large releases of methane in the Arctic, which is consistent with her sanguine attitude to the rate of loss of ice cover. She states "Our estimates of those (large releases of methane) are that we are not looking at catastrophic releases of methane." Prof Slingo suggests that there was "a lack of clarity in thinking about how that heating at the upper level of the ocean can get down, and how rapidly it can get down into the deeper layers of the ocean". This appears to show a lack of understanding of the well-known process of ocean mixing. As Prof. Slingo earlier brought up herself, strong winds can cause mixing of the vertical water column, bringing heat down to the seabed, especially so in the shallow waters of the East Siberian Arctic Shelf. A recent paper shows that "data obtained in the ESAS during the drilling expedition of 2011 showed no frozen sediments at all within the 53 m long drilling core" (Dr. Natalia Shakhova et al. in: EGU General Assembly 2012;
http://meetingorganizer.copernicus.org/EGU2012/EGU2012-3877-1.pdf ).
The East Siberian Arctic Shelf (ESAS), where the intensive seabed methane emissions have been recorded, is only about 50 m deep. Throughout the world ocean, the Mixed Layer (the near-surface layer where wind-induced mixing of water occurs) is typically 100-200 m deep. It is shallower only in areas where the water is extremely calm. This used to be the case for the Arctic Ocean because of its ice cover, but it is no longer the case, because of the large-scale summer sea ice retreat which has created a wide-open Beaufort Sea where storms can create waves as high as in any other ocean, which exert their full mixing effect on the waters. It is certain that a 50 m deep open shelf sea is mixed to the bottom, so I am at a loss to understand Prof. Slingo’s remarks, unless she is thinking of the deep ocean or deeper shelves elsewhere than the East Siberian Sea.
Furthermore, Prof. Slingo states that "where there is methane coming out of the continental shelf there it is not reaching the surface either, because again the methane is oxidised during its passage through the sea water and none of those plumes made it to the surface. So there is a general consensus that only a small fraction of methane, when it is released through this gradual process of warming of the continental shelf, actually reaches the surface." This statement is also incomprehensible as far as the East Siberian Arctic Shelf is concerned. With such a shallow water depth the methane plume reaches the surface within a few seconds of release, giving little opportunity for oxidation on the way up. She may be confusing this situation with that of the much deeper waters off Svalbard where methane plumes are indeed observed to peter out before reaching the surface, due to oxidation within the water column.
To illustrate the reality of this warming of ESAS shelf water, I reproduce (fig. 1) a satellite sea surface temperature data (SST) map from September 2011, provided by Dr James Overland of Pacific Marine Environmental Laboratory (PMEL), Seattle. This shows that in summer 2011 the surface water temperature in the open part of the Beaufort and Chukchi seas reached a massive 6-7°C over most of the region and up to 9°C along the Arctic coast of Alaska. This is warmer than the temperature of the North Sea at Scarborough yesterday. This extraordinary warming is due to absorption of solar radiation by the open water. These are not the temperatures of a very thin skin as suggested by Prof. Slingo. The NOAA data apply to the uppermost 7 m of the ocean, while PMEL has backup data from Wave Gliders (automatic vehicles that run oceanographic surveys at preprogrammed depths) to show that this warming extends to at least 20 m. We can conclude from fig.1 that an extraordinary seabed warming is taking place, certainly sufficient to cause rapid melt of offshore permafrost, and this must cause serious concern with respect to the danger of a large methane outbreak.
Once the methane reaches the surface, one should note that there is very little hydroxyl in the Arctic atmosphere to break down the methane, a situation that again becomes even worse with large releases of methane.
3. The choice of pursuing geo-engineering or not.
Finally, I would like to address Prof. Slingo’s closing remarks on geo-engineering.
Both Professor Slingo and Professor Lenton repeat a point made by many critics of geo-engineering that once you start geoengineering you have to continue. On this point, I like to draw attention to evidence earlier provided to the Environmental Audit Committee by Professor Stephen Salter, as can be found at
http://www.publications.parliament.uk/pa/cm201012/cmselect/cmenvaud/writev/1739/arc22.htm
Prof. Salter responds: "I must disagree. You have to continue only until emissions have fallen sufficiently or CO2 removal methods have proved effective or there is a collective world view that abrupt global warming is a good thing after all. No action by the geo-engineering community is impeding these. Indeed everyone working in the field hopes that geoengineering will never be needed but fears that it might be needed with the greatest urgency. This is like the view of people who hope and pray that houses will not catch fire and cars will not crash but still want emergency services to be well trained and well equipped with ambulances and fires engines." Basically he is talking about the precautionary principle.
I fully agree with Prof. Salter on this point, and I also fully share with Prof. Salter the anxieties of the Arctic Methane Emergency Group. A highly proactive geo-engineering research programme aimed at mitigating global warming is more rational than expecting the worst but not taking any action to avert it.
Peter Wadhams,
Professor of Ocean Physics,
Department of Applied Mathematics and Theoretical Physics (DAMTP),
University of Cambridge
Member of Arctic Methane Emergency Group; Review Editor for Intergovernmental Panel on Climate Change 5th Assessment (chapter 1).



FIG.1. September 12-13 2011. NOAA-6 and-7 imagery of sea surface temperature in Beaufort Sea (courtesy of J. Overland). Alaska is brown land mass in bottom half. Note 6-7°C temperatures (green) in west, over East Siberian Shelf, and up to 9°C (orange) along Alaskan coast.
Appendix. The scientific database for sea ice loss.
On a previous occasion (21 February) I testified to the Committee and showed them the results of submarine measurements of ic thickness combined with satellite observations of ice retreat. When these two datasets are combined , they demonstrate beyond doubt that the volume of sea ice in the Arctic has seriously diminished over the past 40 years, by about 75% in the case of the late summer volume. If this decline is extrapolated, then without the need for models (which have demonstrably failed to predict the rapid retreat of sea ice in the last few years) it can be easily seen that the summer sea ice will disappear by about 2016 (plus or minus about 3 years). It might be useful to summarise the history of research in this subject.
In her testimony Prof Slingo placed her faith in model predictions and in future data to come from satellites on thickness (presumably Cryosat-2, which has not yet produced any usable data on ice thickness). Yet since the 1950s US and British submarines have been regularly sailing to the Arctic (I have been doing it since 1976) and accurately measuring ice thickness in transects across that ocean. Her statement that "we do not know the ice thickness in the Arctic" is false. In 1990 I published the first evidence of ice thinning in the Arctic in Nature (Wadhams, 1990). At that stage it was a 15% thinning over the Eurasian Basin. Incorporating later data my group was able to demonstrate a 43% thinning by the late 1990s (Wadhams and Davis, 2000, 2001), and this was in exact agreement with observations made by Dr Drew Rothrock of the University of Washington, who has had the main responsibility for analyzing data from US submarines (Rothrock et al., 1999, 2003; Kwok and Rothrock, 2009) and who examined all the other sectors of the Arctic Ocean. In fact in his 2003 paper Rothrock showed that in every sector of the Arctic Ocean a substantial hickness loss had occurred in the preceding 20 years. Further thinning has since been demonstrated, e.g. see my latest paper on this (Wadhams et al., 2011). Among the foremost US researchers at present active on sea ice volume decline are Dr Ron Kwok of the NASA Jet Propulsion Laboratory and Dr Axel Schweiger of University of Washington (leader of the PIOMAS project), and these have both been moved to write to Prof Slingo expressing their surprise at her remarks deriding the scientific database.
Even if we only consider a 43% loss of mean thickness (which was documented as occurring up to 1999), the accompanying loss of area (30-40%) gives a volume loss of some 75%. Summer melt measurements made in 2007 in the Beaufort Sea by Perovich et al. (2008) showed 2 m of bottom melt. If these enhanced melt rates are applied to ice which is mainly first-year and which has itself suffered thinning through global warming, then it is clear that very soon we will be facing a collapse of the ice cover through summer melt being greater than winter growth. These observations do not just come from me but also from the PIOMAS project at the University of Washington (a programme to map volume change of sea ice led by Dr Rothrock himself and Dr Schweiger), the satellite-based work of Ron Kwok, and the high-resolution modelling work of Dr Wieslaw Maslowsky at the Naval Postgraduate School, Monterey (e.g. Maslowsky et al 2011).
References
Kwok, R., and D. A. Rothrock ( 2009 ), Decline in Arctic sea ice thickness from submarine and ICESat records: 1958- 2008,Geophys. Res. Lett ., 36, L15501.
Maslowsky, W., J. Haynes, R. Osinski, W Shaw (2011). The importance of oceanic forcing on Arctic sea ice melting. European Geophysical Union congress paper XY556. See also Proceedings, State of the Arctic 2010, NSIDC.
Perovich, D.K., J.A. Richter-Menge, K.F. Jones, and B. Light (2008). Sunlight, water, ice: Extreme Arctic sea ice melt during the summer of 2007. Geophysical Research Letters 35: L11501. doi: 10.1029/2008GL034007 .
Rothrock, D.A., Y. Yu, and G.A. Maykut. (1999). Thinning of the Arctic sea-ice cover . Geophysical Research Letters 26: 3469–3472.
Rothrock, D.A., J. Zhang, and Y. Yu. (2003). The arctic ice thickness anomaly of the 1990s: A consistent view from observations and models. Journal of Geophysical Research 108: 3083. doi: 10.1029/2001JC001208 .
Shakhova, N. and I. Semiletov (2012). Methane release from the East-Siberian Arctic Shelf and its connection with permafrost and hydrate destabilization: First results and potential future development. Geophys. Res., Vol. 14, EGU2012-3877-1.
Wadhams, P. (1990). Evidence for thinning of the Arctic ice cover north of Greenland. Nature 345: 795–797.
Wadhams, P., and N.R. Davis. (2000). Further evidence of ice thinning in the Arctic Ocean. Geophysical Research Letters 27: 3973–3975.
Wadhams, P., and N.R. Davis (2001). Arctic sea-ice morphological characteristics in summer 1996. Annals of Glaciology 33: 165–170.
Wadhams, P., N Hughes and J Rodrigues (2011). Arctic sea ice thickness characteristics in winter 2004 and 2007 from submarine sonar transects. J. Geophys. Res., 116, C00E02.

Saturday, April 28, 2012

Toast, That's My Jam Right There. Plus Nuts.

Toast with chestnut puree, mushrooms, scallions and herbs
Toast with chestnut puree, chives and prosciutto
Toast with two savories, forcemeat of sweet sausage, porcini
mushrooms, shallot, Greek yogurt, thyme and parsley with
pickled onions, and saffron-infused potato-apple-garlic
skordalia with braised beef short ribs and fennel 


A rare few things in life are properly rated. Babe Ruth, properly rated. John Bonham, properly rated. Laying around on your day off doing fuck all, under-rated. Stealing bases, over-rated, catcher defense, under-rated. Backing vocals, probably number one most over-rated thing ever on earth. If there is a great celestial price/performance curve for every artistic endeavor, backing vocals are way out there on the continental shelf next to southern accent vocal coaches and gold plated toilets. Toast, the food item, is sadly under-rated. It may be the most under-rated food.

Toast is bread made delicious and useful. Un-toasted bread is okay for children's sandwiches and sopping up barbecue sauce, but for pretty much all other uses, toast is better than bread. An exception is when the bread is fresh from the oven, piping hot, with butter melting all over it. Then it's fantastic, but I would argue that bread fresh out of the oven is a kind of toast. Because I'm an asshole and I refuse to be wrong about something.

Toast is perhaps best used as a vehicle for sweet preserves, cheeses or savories, which can be overwhelming on their own. There is a bit of a trend in high class eateries to serve rich savory items, foie-gras, gelee, confit, ratatouille, monkfish liver or cooked mushrooms nude, accompanied only by some greens or herbs. I am generally opposed to this trend, as these items are hard to eat loose, and can taste strong enough to actually be unpleasant on the palate. I'd make an exception for monkfish liver. Monkfish liver should always be served by itself, as scraping it into the garbage untouched is slightly easier if there's nothing else on the plate. Maybe olive oil.

I ended up with some chestnuts, not sure how that happened*. I think maybe I walked by a big bin of chestnuts and thought, "fuck me, chestnuts." Maybe I'm a Dickensian rascal. No, that would be "fuck, me chestnuts!" Whatever, there were chestnuts. I'll admit to knowing next to nothing about chestnuts, except that cooking them would make them soft enough to puree, and chestnut puree is a classic element in Italian and French cooking, so I asked google for methods. The simplest seemed to be to poach them until the skins softened, then peel them and mash them, so I set to work.

The first step in poaching chestnuts is to cut through the outer hull, partly so the hot water can penetrate into the nut and partly so the nut doesn't explode from pressure. I found a third reason though. The market apparently knew nothing about chestnuts either, because cutting into the nuts exposed grey-blue mold on about a third of the nuts, indicative of... mold I guess. They had a big bin of moldy nuts. Having neither the confidence nor looming starvation of a caveman, I tossed the moldy nuts. Not even going to bother with a joke there.

The non-moldy nuts seemed fine, and I boiled them forever, like two episodes of Colbert Report plus an Antiques Roadshow where I skipped through all teapots. The google said to peel the nuts while hot because then the shells come off easier, so I did that. I had never handled hot nuts before** and was not really prepared for how hot they were. Painfully hot and awkward to handle. The hot nuts were hot*** both in and out of their jackets, and the skins, while softer than uncooked, were still tough to get through. About like carving through a wiffle ball to get at the wiffle. If you've ever done that. I tasted a nut**** and it was pretty good. Sweeter than I imagined and less oily than most nuts***** with a hint of dirt like a root vegetable.

I mashed the nuts****** with a fork for a while, then gave up and threw them in the food processor with some butter, cream, garlic, salt and pepper. I tasted the puree and it was good and rich but needed something green to lighten it. I had bought some Chinese celery leaves at Andy's on a whim, and figured this was as good a spot as any to try them out. I chopped them fine and folded them in and they were perfect. I could have used parsley or cilantro, but the celery leaves were less intrusive and added a nice chlorophyll accent.

So now I had some chestnut puree. Perfect to spread on things. But what? Oh, right, toast. Success with the chestnut puree put me in a frenzy, my mind electric and alive with excitement over what I could plop on top of it. Maybe it was the mold, but I went on a tear. I sauteed some mushrooms with shallots, I sliced scallions, I chopped chives, I peeled slices of prosciutto off the parchment where the butcher put it. Before long I had an attractive plate of toast with savory toppings, all anchored in a mortar bed of chestnut puree.

The chestnut madness evolved into a kind of toast madness, wherein I spent inordinate time making savory toppings, partly as an excuse to use chestnut puree and partly because what the hell toast is awesome.

I made skordalia from saffron mashed potatoes by adding garlic, olive oil and chives, then crowned it with braised beef torn from spare ribs. I made a forcemeat in the food processor out of sausage, yogurt, shallots, porcini mushrooms and thyme, then grilled it into the toast before topping it with some sliced pickled red onion. The toast frenzy lasted a week or so, until I exhausted either the bread or the chestnut puree.

I have since found a packaged chestnut puree, but at $9 a jar, I'm inclined to search for a mold-free supply of chestnuts from a different grocer and roll my own again.

Despite having set it up on a tee, I should get some credit for not using Rudy Ray Moore's "Dolemite for President" chestnut joke. The one that concludes with, "That means you got my dick in your mouth baby!" That old chestnut. I'm not doing that.
** Come on. I mean, you people aren't oblivious.
*** Seriously, I feel like a douche even entertaining the notion.
**** Oh for Pete's sake.
***** Okay that one's not bad.
****** Bush league. 

Thursday, April 26, 2012

Green Garbanzos



I know, you wanted to see some more macarons...but you'll have to wait for those!  I just had to get this post up while fresh chickpeas are still in season!  For those of you in the area, I spotted them at Russo's this past weekend, but they've also been seen at Indian stores.


At first I had no idea what to do with them, but I opened one up to reveal green chickpeas!  When I came across a recipe for a Fresh Garbanzo Salad with Mango, I knew the fate of my little green brains :)  Check out the recipe at cate's world kitchen!


I brought this side dish to a friend's house for lunch, and everyone really enjoyed it.  The salad was delicious, and a hit with my friends, but next time I pick these up, I might just wind up eating them like edamame!

Have you ever tried fresh chickpeas??  If so, how did you prepare them?

Tuesday, April 24, 2012

Macaron Mania

Macarons have been on my list of things I wanted to make for awhile now, but they're a daunting proposition.  Luckily I had Elina to help tackle the challenge :)  Prior to our macaron date, I did some reading online.  There's lots of "advice" out there, but I found posts from 6 BittersweetsAn Edible MosaicTartelette (Demystifying Macarons), and BraveTart (here and here) to be particularly helpful.  Feel free to check them out for more step-by-step photos and even some videos!



Things went pretty smoothly for our first time, but I still learned some things along the way!

Lesson 1:  Use 1/2" tip with a pastry bag or cut an appropriately small hole in a plastic bag to use for piping the macarons.

Lesson 2:  Don't overmix the batter!  On one batch, I forgot to add the food coloring until it was a bit too late, and my batter was the consistency of pancake batter.  This, combined with a poorly cut "tip" in my plastic bag and my macarons were hard to pipe and came out quite large.

Lesson 3:  Don't make your macaron shells too large.  They'll start to brown on top long before they have cooked all the way through.  Macarons that aren't completely cooked don't come off parchment paper easily.



Lavender Macarons w/Honey-Vanilla Mascarpone
adapted from Gourmantine and Tartalette
Yield:  20-25

I only used about half of the mascarpone for one batch of the shells...  I'd recommend making another batch of shells ;)  While my shells look under-filled, you could definitely still taste the filling, so I'm not sure I would change a thing!

For the macaron shells:
110g [aged] egg whites, RT*
dash salt
25g evaporated cane juice (or granulated sugar)
100g sifted almond flour
200g powdered sugar
1T dried lavender
food coloring, optional

For the Honey-Vanilla Mascarpone:
8oz mascarpone
2 vanilla beans
2T honey (I used clover honey and eye-balled it)

Sift powdered sugar into a medium bowl and then add sifted almond flour.  Grind lavender in a coffee grinder (or use a mortar and pestle) and then rub through the sifter to make sure you have a fine powder.  Whisk together powdered sugar, almond flour and lavender.

Using a stand or handheld mixer, whip egg whites and salt on medium-low until foamy.  Add the evaporated cane juice and continue beating, on medium high until you have flossy, medium-stiff peaks.  If you pick up the beater, the egg whites shouldn't drip off.


Add almond flour/powdered sugar mix to the egg whites.  Add food coloring to a rubber spatula (if using) and then get ready for the macronage!  Macronage, or the combining of egg whites with the almond flour/sugar mixture, actually deflates the egg whites so you don't have to be too careful with the folding.   Fold, vigorously at first, then a bit slower to evaluate the batter consistency.  The whole process shouldn't take more than 50 strokes (I didn't count).

What should perfectly-mixed batter looked like?  I've seen it described several ways, but the easiest way for me to test was to put a small amount on a plate; it should form a smooth dome when ready, if it forms a peak it is under-mixed and requires a few more folds.  You want to avoid over-mixed batter, which will be a bit runny and have the consistency of pancake batter.  Alternatively, you can use your spatula to lift and drop the batter onto itself; if the ribbon gradually disappears into the batter within 30sec, it's ready to go.

Spoon the batter into a pastry bag fitted with a 1/2" tip or a plastic ziploc bag.  Line cookie sheets with parchment paper and pipe batter into 1" circles, leaving ~1" in between each macaron shell.  I found a great template to use for piping the shells from Kevin and Amanda that I slide under the parchment paper to get the appropriate size.  Don't forget to remove the paper template before baking!  Tap the baking sheet (firmly!) on the counter several times to dislodge any air bubbles that might cause cracks when they're baking.

Let the macaron shells sit at RT for 30-60min, during which time the shell should become dry to the touch.

Preheat your oven to 300deg.  (I did this about the 30min mark, and by the time it was preheated it was about 60min after piping the macarons)

Bake macarons in preheated oven for 15-20min, or until the parchment peels away cleanly from the macaron.  If you see wet batter below the shell, it's not done yet.  Once the macaron shells have baked, let them cool completely on the pan.

The shells can be made a few days ahead and stored in a ziploc bag until you fill them.

To prepare the filling, split the vanilla beans and scrape out the seeds and add them to the mascarpone.  Add honey and mix well (I did this in the mascarpone container, but you could certainly use a bowl).

To assemble the macarons (should be done at least 24hrs before you need them!), match up similarly sized macarons.  Pipe or spoon filling onto the bottom of one macaron, then place another on top of the filling (I actually used a spatula).  I didn't measure the filling, I just didn't want to overfill them so the buttercream oozed out the sides when I transported them.

Store assembled macarons in a parchment-lined airtight container and store in the fridge for at least 24hrs (up to a week or so).  Let the macarons come to room temperature before serving (an hour or so should do).

*For one batch, I separated my egg whites/yolks and aged them in the fridge for four days before bringing them to RT the day I made them.  Another batch got separated and aged for two days at RT before use.  Both seemed to work just fine!



These were pretty incredible, and a favorite of many who got to taste the two flavors I made for the baby shower :)  (It was a Thing 1 & Thing 2 theme for twins, hence the color!)  You'll have to stay tuned for the recipe for #2!

Have you ever made macarons??  Any tips to share?  Do you have a favorite place to eat them?

Sunday, April 22, 2012

Study Finds Surprising Arctic Methane Emission Source

A new airborne study with NASA contributions measured surprising levels of the potent greenhouse gas    
methane coming from cracks in Arctic sea ice and areas of partial sea ice cover. This image was taken over
the Arctic Ocean at a latitude of approximately 71 degrees North on April 15, 2010. Image credit: NASA/JPL  


The fragile and rapidly changing Arctic region is home to large reservoirs of methane, a potent greenhouse gas. As Earth's climate warms, the methane, frozen in reservoirs stored in Arctic tundra soils or marine sediments, is vulnerable to being released into the atmosphere, where it can add to global warming. Now a multi-institutional study by Eric Kort of NASA's Jet Propulsion Laboratory, Pasadena, Calif., has uncovered a surprising and potentially important new source of Arctic methane: the ocean itself.

Kort, a JPL postdoctoral scholar affiliated with the Keck Institute of Space Studies at the California Institute of Technology in Pasadena, led the analysis while he was a student at Harvard University, Cambridge, Mass. The study was conducted as part of the HIAPER Pole-to-Pole Observations (HIPPO) airborne campaign, which flew a specially instrumented National Science Foundation (NSF)/National Center for Atmospheric Research (NCAR) Gulfstream V aircraft over the Pacific Ocean from nearly pole to pole, collecting atmospheric measurements from Earth's surface to an altitude of 8.7 miles (14 kilometers). The campaign, primarily funded by NSF with additional funding from NCAR, NASA and the National Oceanic and Atmospheric Administration, was designed to improve our understanding of where greenhouse gases are originating and being stored in the Earth system. 

During five HIPPO flights over the Arctic from 2009 to 2010, Kort's team observed increased methane levels while flying at low altitudes over the remote Arctic Ocean, north of the Chukchi and Beaufort Seas. The methane level was about one-half percent larger than normal background levels.

But where was the methane coming from? The team detected no carbon monoxide in the atmosphere that would point to possible contributions from human combustion activities. In addition, based on the time of year, location and nature of the emissions, it was extremely unlikely the methane was coming from high-latitude wetlands or geologic reservoirs. 

By comparing locations of the enhanced methane levels with airborne measurements of carbon monoxide, water vapor and ozone, they pinpointed a source: the ocean surface, through cracks in Arctic sea ice and areas of partial sea ice cover. The cracks expose open Arctic seawater, allowing the ocean to interact with the air, and methane in the surface waters to escape into the atmosphere. The team detected no enhanced methane levels when flying over areas of solid ice.

Kort said previous studies by others had measured high concentrations of methane in Arctic surface waters, but before now no one had predicted that these enhanced levels of ocean methane would find their way to the overlying atmosphere. 

So how is the methane being produced? The scientists aren't yet sure, but Kort hinted biological production from living things in Arctic surface waters may be a likely culprit. "It's possible that as large areas of sea ice melt and expose more ocean water, methane production may increase, leading to larger methane emissions," he said. He said future studies will be needed to understand the enhanced methane levels and associated emission processes and to measure their total contribution to overall Arctic methane levels.

"While the methane levels we detected weren't particularly large, the potential source region, the Arctic Ocean, is vast, so our finding could represent a noticeable new global source of methane," he added. "As Arctic sea ice cover continues to decline in a warming climate, this source of methane may well increase. It's important that we recognize the potential contribution from this source of methane to avoid falsely interpreting any changes observed in Arctic methane levels in the future."

The study, published April 22 in Nature Geoscience, included participation from JPL and Caltech; NSF, Arlington, Va.; NOAA's Earth System Research Laboratory, Boulder, Colo.; the University of Colorado's Cooperative Institute for Research in Environmental Sciences, Boulder; Harvard University, Cambridge, Mass.; Princeton University, Princeton, New Jersey; Universidad Nacional de Colombia, Bogota, Colombia; and Science and Technology Corporation, Boulder, Colo. JPL is a division of Caltech.


Source: jpl.nasa.gov
Journal reference: Nature Geoscience, DOI: 10.1038/ngeo1452
nature.com/ngeo/journal/vaop/ncurrent/full/ngeo1452.html

Saturday, April 21, 2012

Three Days and a Dozen Meals in Kyoto, Japan

Writing about the trip I took to Kyoto meant going through hundreds of photographs.





With only a few days in Kyoto, we covered a lot of ground and ate a lot of meals.















Looking at those photographs, I get really hungry, wishing I could be back in Kyoto on a leisurely trip, enjoying food that is exquisitely prepared, delicious and beautiful.










Until that return trip, I'll have to make due with the photographs.

























Friday, April 20, 2012

Will Arctic sea ice collapse in 2014?

         Will sea ice collapse in 2014?


There has been some discussion recently about extrapolating Arctic sea ice data, particularly for data relating to annual minimum sea ice.

I've been trying which kind of trendline fits best and my conclusion is that a trendline pointing at 2014 fits the data best (image left).

The respective dataset, on the left underneath, was produced by the Pan-Arctic Ice Ocean Modeling and Assimilation System (PIOMAS, Zhang and Rothrock, 2003) developed at Polar Science Center, Applied Physics Laboratory, University of Washington, and is displayed below interactively (hover over blue line to see the respective volume data for that year).

As mentioned in the discussion, some ice may persist close to Greenland for a few years more, since Greenland constitutes a barrier that holds the sea ice in place. Similarly, it is suggested that natural variability could prolong the ice longer than expected.

However, such arguments offer no reason to rule out an imminent collapse of the sea ice, since natural variability works both ways, it could bring about such a collapse either earlier or later than models indicate.

In fact, the thinner the sea ice gets, the more likely an early collapse is to occur. It is accepted science that global warming will increase the intensity of extreme weather events, so more heavy winds and more intense storms can be expected to increasingly break up the remaining ice in future, driving the smaller parts out of the Arctic Ocean more easily. Much of the sea ice loss already occurs due to sea ice moving along the edges of Greenland into the Atlantic Ocean.

Could you think of any reason why Arctic sea ice would NOT collapse in 2014?

Related:
Arctic sea ice volume on track to reach zero around 2015
Greenland is melting at incredible rate
Arctic Sea Ice
When the sea ice is gone

Discussion: Should patent law apply to geo-engineering?

David Keith, a Harvard University professor and an adviser on energy to Microsoft founder Bill Gates, said he and his colleagues are researching whether the federal government could ban patents in the field of solar radiation, according to a report in Scientific American.

Some of his colleagues last week traveled to Washington, D.C., where they discussed whether the U.S. Patent Office could ban patents on the technology, Keith said.

"We think it's very dangerous for these solar radiation technologies, it's dangerous to have it be privatized," Keith said. "The core technologies need to be public domain."
As suggested by Sam Carana, a declaration of emergency, as called for by the Arctic Methane Emergency Group (AMEG), could be another way to deal with this issue.

A declaration of Emergency could give governments the power to overrule patents, where they stand in the way of fast-tracking geo-engineering projects proposed under emergency rules.Thus, patents don't need to be banned, prohibited or taken away; instead, patent will continue to apply in all situations other than the emergency situation, while new patents could also continue to be lodged during the emergency period.
Even where patent are directly applicable to proposed projects, patent law would still continue to apply, the emergency rules would merely allow governments to proceed in specific situations, avoiding that projects are being held up by legal action, exorbitant prices or withholding of crucial information.

A declaration of emergency could also speed up projects by removing the need to comply with all kinds of time-consuming bureaucratic procedures, such as the need to get formal approvals and permits from various departments, etc. This brings us to the need to comply with international protocols and agreements. If declared internationally, a declaration of emergency could overrule parts of such agreements where they pose unacceptable delays and cannot be resolved through diplomacy.

The issue is also discussed at the Geoengineering group at Google.