crimfan's blog

Sometimes Classics Are Classic for a Reason

I made an omelette, rye toast and coffee for breakfast. For some reason I decided to do things "by the book." The omelette was cooked in butter with a bit of Swiss cheese, herbes de Provence and a light grind of fresh black pepper inside and a pinch of coarse sea salt on top. The rye toast I did in the same pan, again using butter. Butter lends that glorious "golden brown and delicious" nothing else really approaches.

Coffee, was, of course, black and very European style, made from dark roast Sumatra I had just ground, but that's nothing new for me. ;)

Great Toast Sans Toaster

I don't own a toaster. I haven't had one for a long time for a number of reasons, but perhaps the main one is counter space, or rather lack thereof. (I don't own a microwave either.) Thus a lot of things people usually do with a dedicated device I do with a pan and the stove. Toasting is one. Here's the best way I've come up with, after trying many methods, most obvious the broiler. Take a frying pan, put it on medium low heat. Put some butter or olive oil in the bottom of the pan and place the bread in it, making sure not to crowd the pan.

Haven't Cooked a Thing Recently

Recent favorites: Gorgonzola and apples or pears. But that's not cooking. ;) I did "improve" a can of tomato soup by adding some tomatoes that were getting a little past their prime to it, but I don't think that's really cooking either.

I'm not really sure what my reasons are, but there it is....

On Being Your Own Bullpen

Baseball metaphors are not really a normal thing for me but it is October and I live under fifteen miles from two major league ballparks. For those of you who don't know, the bullpen is the group of relief pitchers, who come in to relieve the starter when either the starter is too tired to finish the game or the game's not going well. Essentially the bullpen is a baseball team's plan B.

Shaanxi Province Silk Road Style Food

http://www.xianfoods.com/index.php

This style of cuisine seems to heavily feature lamb.

In Manhattan Chinatown (yuck) and East Village (OK), plus two in Flushing, which means I gotta try it.

Brandy and a few drops of vanilla extract

It was a hard liquor kind of day but I guess I couldn't restrain myself from a bit of experimentation, so I poured a nice big double shot of brandy and put a few drops of vanilla extract in it. Interesting. It rounds the flavor out a little.

Update: After having a hard liquor kind of week (sigh), I have found this to be fairly nice, but the trick is to (a) warm the glass (always a wise idea with brandy anyway) and (b) put the vanilla in first, so it gets infused throughout when you pour in the spirits.

Molecular Gastronomy 'n' Cocktails

Nutshell version: Using nitrous oxide (NO2) in a whipper to infuse flavors into drinks.

http://www.theatlantic.com/food/archive/2010/10/high-tech-drinks-for-ama...

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