foodlust: first food lust

27 août 2005

first food lust

from the april 2005 issue of food and wine, sandwich-pressed sugar doughnuts...mmm...

it may not look like it, but this is actually the inaugural food lust. i just transferred my previous food blog, mimblewim, to this blog. seeing as "foodlust" is an actual food-related blog name, i thought it was a fitting switch.

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basics

unless otherwise noted:

c is cups

t is teaspoons

T is tablespoons

salt is kosher

pepper is freshly ground

butter is unsalted

flour is all-purpose + unbleached

brown sugar is dark brown

vanilla is real, not imitation

cocoa is valrhona (bulk whole foods)

chocolate is callebaut (bulk whole foods)

bacon is whole foods, maple cured

equipment gas stove; all-clad and cuisinart pots and pans; mac and wusthof knives. hand mixer, digital thermometer, good whisks, spatulas, and wooden spoons are essential. food processor, blender, immersion blender, are useful as noted in the recipes. we do not own a stand mixer, and i am generally against them, though they are quite pretty.

predilections i try not to use corn syrup, so you're not too likely to find it in any of the recipes. i tend not to use canned things, beyond condensed or evaporated milk, pumpkin, etc.

sources most of my ingredients are from a regular chain supermarket, but i do buy the good stuff when it really matters - lettuces, chocolate, cocoa, bacon, fish. i buy spices in bulk at a local co-op supermarket, plus balducci spices (notably, smoked paprika and ancho chili powder) when i make it to ny.

mind the gap this blog is best viewed using google chrome - everything shows up neatly without the weird gaps that appeared in firefox when i was looking something up the other day.

foodlust

27 août 2005

first food lust

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