The writer as a cook, update
The above is my lovely wok with its developing patina–I’ve been using it for a month or so and it’s fascinating to watch it slowly browning. I hope it gets all brown, but I understand that it can take years before that happens! Been cooking a bunch of greasy foods in it to help season (crab fritters, lardons), and using Grace Young’s method of dumping the rice water in it and soaking for 20 minutes to clean it (mostly because it does save a bit of water 🙂 ). Really nice to have browned chicken and steaks again, I have to say. Maillard reactions in a non stick pan just don’t really happen…
Also have been trying to update my knife-wielding skills on Craftsy. I think I’ve got the low cut (for small veggies) worked out, but the high cut is still a problem (my arm and shoulder ache, which mean I’ve probably screwed up somewhere). Ah well. Onwards and upwards!
And not a cooking thing, but check out this: Those who Run with Wolves. I’ve set up a project focused on books that get elided one way or another–my hope is that you can read this and discover a book you missed out on, find an old favorite, or stumble across a new, exciting release. I’ve got wonderful people on board, and we hope to cover a mix of new releases and old classics.
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