Monday, 20 March 2017

Monday, 6 March 2017

I've enrolled in an architecture course

Some time ago, an online course came to my attention. The Architectural Imagination, run by Harvard https://www.edx.org/course/architectural-imagination-harvardx-gsd1x . 

 

It was free (unless you wanted a certificate) and it looked interesting so I decided to enrol. It's coming to the end of the first week. The programme so far has involved a few short video lectures, a reading, and a few assignments. The assignments are an online quiz, a short essay and something Hightower draw. At least some of them are self-assessed. There's a discussion board where you can discuss things with other students and the staff. I'm currently in Vienna so I've been following it on my iPhone which has been working quite well so far, although I still need to complete the assignments. 

The reading was highly philosophical (to me anyway), involving Kant, and so on. I've found it a bit of a struggle, but I guess that's to be expected when learning something new. I'm writing this in the Kaffee Alt Wien http://www.kaffeealtwien.at/, and will be off for the evening's entertainment in a little while, so I think I'll stop now. 

Sunday, 26 February 2017

Grammeln, greaves and scratchings

We arrived in Vienna on Saturday. It was a bit early to check in to our accommodation, so we decided to have something to eat at the airport. At the cafe, the dish of the day was Grammelknödel mit Sauerkraut. Grammelknödel was translated as "dumplings with greaves", which I found a bit puzzling, since I thought greaves were a sort of armour worn over the shins. 

 

We ordered it anyway, as we were partial to dumplings and to sauerkraut. While waiting for  our food to arrive and I looked online, and this entry from Wikipedia popped up, under the topic of  Rendering (animal products):

"One edible product is greaves, which is the unmeltable residue left after animal fat has been rendered. An alternative process cooks slaughterhouse offal to produce a thick, lumpy "stew" which is then sold to the pet food industry to be used principally as tinned cat and dog foods."

The dumplings, when they arrived, were very tasty and by then we remembered grammeln from our previous trips. These are the Austrian version of pork scratchings or pork rinds, often served as snacks with wine. 

The dumplings themselves reminded us of Cantonese char siu pau, or pork buns, as you can see from the picture below (grammelknödel on the left, char siu pau on the right). 

 

We bought some grammeln later in the supermarket. They were slightly crunchy, but not hard like English scratchings, and very tasty. 

 

You can also get them mixed in with lard to spread on bread. It used to be thought that this sort of thing was very bad for you, but there is some recent research which suggests that animal fats might be OK after all. Not everyone accepts this, but I think I might, while I'm abroad. 

Sunday, 15 January 2017

Peking Duck and Champagne at HKK London

A whole duck, a bottle of champagne, and more, just for the two of us

Peking Duck is quite hard to come by in Britain, so when we discovered that it was available as a special Saturday afternoon "Duck and Champagne" menu at HKK, close to where we live, we got quite excited and decided to give it a go.

Peking Duck is, by the way, not the same thing as the smoked duck found in Chinese restaurants throughout Britain. Both dishes are served with pancakes, shredded cucumber and leeks, and hoisin sauce, but the duck and its preparation are completely different. The special feature of Peking Duck is the crispy glazed skin, which is separated from the meat. Traditionally this is done by blowing air between the skin and meat, before the duck is dried, and then roasted in a special oven. At HKK, they have a different technique involving dowsing the bird in boiling water mixed with vinegar, lemon juice and maltose sugar. The duck used for this dish is a breed known as Pekin Duck, a fat and tasty variety suited to this method of cooking, bred on a farm in Southern Ireland.

HKK is a fine dining Chinese restaurant close to the Liverpol Street station, with a restrained and luxurious interior. At £49 per head, including a half a bottle of Louis Roederer, the Duck and Champagne menu is pretty good value.

Perhaps a little unwisely, we were seduced by the cocktail menu and we both ordered Pomegranate Tequilas, which were very enjoyable.


The starter was a this excellent blue crab salad.


Then the chef came out to carve the duck, which was served in two courses.


First some skin and a few selected cuts, with black truffle mantou and Imperial caviar:


Then the rest of the duck, in the usual way with pancakes:



On the side, was a bowl of fried rice with duck and abalone stock.


Dessert was champagne sorbet with cotton candy.


The duck, and everything else, was delicious, and it was a very enjoyable experience. I was delighted to find that the champagne went very well with the meal. Wine and Chinese food can be a discordant combination, and I don't know enough about these things to make my own selection, so I appreciate having someone knowledgeable to make the choice on my behalf.

The nice thing about the sort of menus offered at HKK is that two people can go for a meal and still enjoy selection of dishes, whereas in most Chinese restaurants you would need a party of at least 4 people to share the food around.

Finally, I was delighted to be in a Chinese restaurant which clearly had a colour-blind staff policy. Just like its sister establishment, but unlike many other Chinese restaurants, the staff came from all over the world, and that's the way it should be.

HKK
88 Worship Street
Broadgate Quarter
London, EC2A 2BE
(Behind Liverpool Street Station)
+44 (0)20 3535 1888
reservations@hkklondon.com

Sunday, 8 January 2017

Review: The World's Most Extraordinary Homes, BBC2

I chanced upon this television programme the other day, the first in a 4-part series, and I've been hooked. The Series is presented by actor and property developer Caroline Quentin, and architect Piers Taylor. In the first episode they visit some extraordinary houses in mountainous locations, and I found it engrossing.


All the houses were utterly modern, and completed within the last 10 years. They were located in different locations: mountains in New Zealand, California, the Arizona desert, and the Swiss Alps. Each one was a response to a different environment. One of the houses had a roof made from an old Boeing 747 wing. Another had walls made of rammed earth. They were all very different and all very beautiful.




It was especially interesting to have the architect explain, with the aid of sketches showing the plans and sections, how each house worked, and how the design adapted to the surroundings. At a time when many people are hostile to the idea of modern construction in the countryside, this programme shows how the best architecture of our time can surpass that of the past. It was good having a pair of presenters, one an architect and the other an enthusiast, to bounce ideas and responses off each other.


Here is a BBC preview and discussion about the series:



The next episode is about house in the forest, and I look forward to watching it.



The World's Most Extraordinary Homes, currently on BBC2 and BBC iPlayer

Piers Taylor, the architect and co-presenter, is the founder of Invisible Studio.

Houses featured:
747 Wing House, Malibu, California, USA
http://www.archdaily.com/165172/747-wing-house-david-hertz-architects

Tucson Mountain Retreat, Arizona, USA
http://www.archdaily.com/370237/tucson-mountain-retreat-dust

Te Kaitaka, Lake Wanaka, New Zealand
http://www.archipro.co.nz/inspiration-library/building/te-kaitaka-lake-wanaka-stevens-lawson-architects

House on the Rigi, Switzerland
http://www.archdaily.com/1461/holiday-house-on-the-rigi-afgh