30 juillet 2006
sloth
i know, i know, i haven't updated this in ages. but it's still alive! just give me some time to get used to having a kitchen again and i'll feed you more stories about food.
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c is cups
m's wall of food lusts
Qui êtes-vous ?
- awol
- in love, as in gluttony, pleasure is a matter of the utmost precision. (italo calvino)
basics
unless otherwise noted:
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.