Category Archives: fruit lab

Fruit Review- Hu Hu Bugs

HuHuTime

When I awoke, Harlem was shaking.

Although, I suppose it never stopped, I simply managed to ignore the rattling cars long enough to sleep. The light of dawn illuminated the milk plant on the horizion, bringing it to a white wash glisten among the hazy aftermath. It all felt like sleeping in a pasture, inhabited by drunks instead of cows.

We meandered to the sleepy westcoast town of Hokitika late last night, after crossing 22 one way bridges on the beautiful West-coast highway. Driving into town we had to brake for a heard of drunken teenagers, guess I missed the road sign on that one. Welcome to Hokitika, home of the annual “Wild Food Festival”. One I mistakenly thought had something to do with forged or organic food, in reality, its about consuming the most bizarre food you can find. Oh, and drinking (surprise for us), tons of drinking. Did I mention that it is also a “fancy dress” festival, meaning nearly everyone donned hilarious, if not somewhat unintentionally ironic, drunken costumes. I expected organic food and grandmas, but I got crazy food and gaggles of train wreaked Madonnas. It all made for an interesting weekend. 

No costumes. No shenanigans. No puking on myself. We where here for the food, or should I say bugs (click here for previous times linzays consumed bugs).  Its not a fruit, but we usually dont cover bug consumption on B&S, so as far as we’re concerned it is a fruit and here is the review:

The guy who was cutting them out of the wood promised they where: A) Fresh. B)Taste like peanut butter. C) Could have a little of a sawdust finish. He had me at peanut butter.

It was the first stall we saw as we ventured through the gates. A group of sunburned teenagers, hacked at a mountain of dry wood, taking their HuHu prisoners to the big guy with the plate. “Two dollars” he yelled!Bargin.

I would be lying if I said I wasnt thinking of Lion King style grubs as I grabbed the least wriggly specimen on the plate. It was plump to the touch but didnt go crazy when I picked him up. This one had accepted his fate. So, I popped him “down the hatch” and chewed as fast as I could for two reasons: One, that is what they do on Fear Factor when they eat alive stuff. Two, I realized that this guy could chew through wood. I didnt want to open myself up to a surprise attack.

Pop. It exploded like a big grape, and by doing so maintained the promise of the honest salesman.I didnt really get a “full on” peanut butter vibe, but I did get a little sawdust taste. I think of reincarnation and what these guys must have done to end up here, at the fair and in my mouth. Probably bankers. Suddenly, I get a sense of devine cosmic justice, which heightens the flavor experience.

After a long sun soaked day of eating grasshoppers, Hu Hu’s, Kava, Kangaroo and various other oddities, we trolled back to our Harlem Shake soaked campsite. Fred Flintstone is passed out and we saw a cow girl barf in her own hands. It must have been one too many sheep testicles. Glad I skipped those.

The Basics

Everyone starts somewhere. Depending on the hobby, that starting place can be pretty painful. Thankfully, for us, the starting point is more delicious than painful. Welcome to distillation for the novice.

The things you need to start distilling:

  • A Pot Still- Ours is an Alembics 10L. They are handmade in Portugal
  • A condensor- this comes with your still and is used to cool the vapor into liquid
  • A Pale of Ice- To hand feed into the condensor to keep it cold or a hose and pump- to pump water into the condensor
  • A run off hose-keeps the condensor from over filling
  • A beaker- to measure volumes and cut out the Methanol (the stuff that makes you blind!)
  • Some sealable recycled jars- to hold the goods
  • A heating element- preferably closed and able to get hold steady heat
  • Some friends & Something to do to pass the time
  • A mash- the liquid you will use to extract alcohol from. (can be old beer, wine or a home made fermented mash)

Slowly, the temperature rises, as indicated by the built in thermometer. Our day becomes consumed by the tiny dial. Slowly, it reaches the golden vapor point for alcohol, which is around 78 Celsius. A small drip begins to appear. Tension builds. Ever so slowly, it accumulates on the end of the condensor tube. Drip. The three of us let out a small cheer. We are on our way!

Eric and I use some vintage bottles that we picked up at the op shop.

Final Product

NEXT WEEK: Alcohol Trial & Error- A week of experiments. Follow us as we search to make a decent, or at least drinkable spirit. 

Fruit Review- Soursop Sirsak Custard Apple

Soursak

Hot day and a good wife. I found some new juice had migrated into our fridge. I suspected it originated in our local Asia Mart, which is one of our few escapes from the banality of the predominately English food landscape.

The front of the box read Soursop and when I flipped it over I found the equally helpful Sirsak label, neither of which helped me better understand what I was getting into. The ingredients read like a candy; Water, Sugar and Sirsak concentrate. I could feel my teeth starting to hurt.

When combined ”Sirsak Soursop” sounds like a Malaysian rapper. A quick look on the internet and I found that it was actually my old friend the “Custard Apple”, which is the far less exciting Western term for the fruit. I prefer the Indonesian term Sweet Meat, which is an equally awesome name for a band. Instantly, it appeared as a cure for cancer, which seems to be the Western take on any fruit or vegetable that isnt readily consumed in the American Food pyramid. Maybe it really  is. Maybe our diet is messed up. Maybe I should eat Custard Apples every day, but I didnt have time to contemplate these things, I have a juice box to pilfer.

Elementary school nostalgia set in as I popped the straw into the familiar silver hole. The liquid on the inside was a far cry from raw Sirsak, it was overly sweet and not very palpy. Somehow, the Sirsak chalky-ness remained, which was the only thing I found to be simular to the original.

Sitting the bright sun it was perfect, despite its tooth crumbling ability. “It couldn’t be that bad for me,” I rationalized. “After all, it has a Vitamin C stamp,” I tilt my chair back and smile. I love Vitamin C.

100 Posts & Thank You

Inevitably, we would be wandering typically rainy downtown Portland, and run into someone we knew. Usually, it was someone impossible, someone we hadn’t seen in years, or was a little famou-ish. My father coined the phenomenon as “big town, small city”, meaning we had all the marks of a city but with the feel of a small town, where you might stop and talk in the middle of the road outside the feed store.

For Eddie and I, this is our 100th collective post on Bear and Shark. We started in May 2011 with no solid plans, only the need to share projects, drawings,ideas and stories over a vast distance. Along the way our projects grew as we; furnished houses with recycled things, we reclaimed newspaper boxes, ate weird fruit and tried to bring analogue back.

By far the best part of the whole experience has been the ability to share our “art and travel” on global scale. Each time I see the certain portions of the map light up, I think of all the amazing people we know and how lucky we are to share our project with them. The internet is amazing.In Norway- I see Ina and Nat,  Canada-Brenda and Greg/my countless relatives, Belgium-Alex, Australia- the Manly crew and cousin, Spain- family, UK & South America- old friends, Singapore-Brendon and everyone in the US. As for Bulgaria…well, we’re still trying to figure that one out.

Knowing that you are reading became the reason to write. The reason to get up at 6 or 7am (way too often). The end result is a project that is so much bigger than we could have imagined.

Over the last year and a half the world becomes so much smaller, it no longer seems like a grey metropolitan of strangers staring at the ground, but a patchwork of friends.So I guess its all a round about way of saying “Thank you”.

Below is a map of who has checked out Bear&Shark in the last 90 days.

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Upcoming projects; a new layout to the site, no more silly ads, Eddies taking out christmas consumerism and I’m opening up a New Zealand home distillery.

Feel free to email us with feedback, Shark-seabarnhart@gmail.com, Bear- barnheart@gmail.com