My friend Jeff sent me this after he read the blog. I already know some folks won't agree with all of it, but let's all be friends here. No flaming on my blog. Feel free to add to it for my benefit.
- don't burn the garlic
- don't burn the butter
- fresh homegrown tomatoes + mayo + toast = heaven
- one glass of wine for the pot, one for the cook
- never wash cast iron with soap
- rice is 2:1; water:rice
- risotto is 7:1
- brown rice is good but takes 3x as long
(these are starting to get focused on the vegetarian reader)
- homemade hummus is just as good
- double the garlic (unless it's served raw)
- ingredients are important.
- chocolate is good.
- a little cream fixes many mediocre sauces
- if you like soup, get a hand blender
- everything's better with cheese (except seafood - delicate flavors can be overpowered)
- know your audience - watch the spice
- add salt to onions and mushrooms to sweat them in a saute
- never walk away from heating milk or sugar on the stov, unless you want to clean the stove
- don't skip the salt in baking
- kids like choc chip pancakes
- goat cheese is good in an omelet
- julia child's original PBS show with the omelet should be required viewing
- serve a nice drink while you're cooking to distract your guests
- chili loves beer
- frozen peas are better than canned ones
- many soups are better the second day
- canned broth is better than a bouillon cube
- keep your knife sharp - it's easier and safer than a dull one
- never put a good knife in the dishwasher
- every cook needs 2 good knives: a small paring knife and a 6" chef's knife.
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I would just add that frozen veggies are always better than canned and that fresh are of course at the top of the heap but have a much shorter shelf life. Also, when baking on a cookie sheet you can cut your clean-up time by lining the sheet with aluminum foil and simply balling it away when you're done.
ReplyDeletebasil makes most things with cheese and tomatoes taste better
ReplyDeleteit's easy to grow
8" knife is good too
better to use real food than fake (butter, sugar, cream)
too many soy products will make your balls shrivel up
visit your local farmers' markets
shallots are a good addition to salads, pastas, soups, anything that calls for garlic and onions
I have better luck with 1.5:1 water to rice ratio
save some of the pasta water to thin the sauce/ veggies you are cooking separately
marjoram tastes like a pine tree
combine miso (red or white), rice wine vinegar, mirin, ginger, soy, sesame oil for the Japanese holy combo. Sake optional. Ratios vary depending on whether you're making sauce, soup, salad dressing.
Always buy GOOD chocolate. don't skimp.
Epazote is good in black beans. cook them in oil, garlic, onions, add carrots, salt, pepper, dash chile powder. Serve on rice with diced ripe mango, Mexican cheese, cilantro, dash of lime.
More later!
PS - having a dog is essential to cooking experiments. great blog by the way.
ReplyDelete