You want your meat board to be a statement of your ambition. Not as a cook, but as an eater. If you can avoid it, don't just let this be a venue for a dinner plate. You want a board that seems deliberate and larger than life. Wood is good. But so is slate or stone or anything smooth and safe for food. In this moment, when you are putting together a board, you are not a chef, nor even a cook. You are an artist in front of a fresh canvas, but your paints are going to be the foods that you most love.
For my whole life, the idea of foraging has had a romance that I can't quite put my finger on. Way before it became a punchline about hyper-local hipster foodies, to be a forager was a signal of a deep wisdom about the land. To know what could be eaten was to have access to riches that were all around us. In a world beset by industrial foodways, foraging is a reminder that the world can sustain us (or at least some of us) without our machines, if we would simply let it.
The trouble with foraging, though, is that unless you grew up in the style of Katniss Everdeen or the Girl of the Limberlost, most of the earthly wisdom and insight needed to forage well is beyond you. And this is definitely a wisdom that you need to gain through practice. Ideally, some Italian-born wood elf––someone like Angelo Pellegrini or Angelo Garro (who at least is still alive)––would appear to teach a willing learner how to gather and find and hunt out the best things available on the earth. But that's pretty unrealistic. So, the only thing to do is to just do it––after all, if we start small, build up some confidence and awareness, and then keep going, before long we might rediscover some of that lost knowledge so that we can pass it along ourselves.
So, from the experience of one free food fan who hopes to be more, here's how to get started as a forager.
I did not grow up in a "crock pot" family. We had one, an old avocado green job my parents got from their wedding registry. And, though I'm sure it got used, it wasn't something that characterized the food in our house. My wife's parents, on the other hand, were both doctors working day shifts, and according to her, nearly every thing her mom cooked came from the slow cooker. And, says my wife, protein + a mix of canned foods = dinners, all which tasted basically the same... like "crock pot food."
Now, tomatoes are no stranger to canning; homemade pasta sauce is one of the handmade life's greatest joys, and pickled green tomatoes are delicious in that check-out-the-awesome-secret-restaurant-in-the-hidden-alley kind of way. But I've barely seen pickled cherry tomatoes register on the pickle scene, and it's a rotten shame.
Salt of the earth. Worth his salt. Take it with a grain of salt...
It doesn't take much digging into English idioms to recognize a pattern here: salt is valuable. As an essential mineral? Sure. As a time-honored method of food preservation? Yep. But most importantly? It makes your food tasty. I quote Michael Ruhlman in The Elements of Cooking, distilling a conversation with award-winning chef Thomas Keller: "It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess." It doesn't get any more definitive than that.
The pursuit of properly seasoned food calls for action beyond just salting at the table. See, in my home, salt shakers are mostly for 1) decoration and 2) the occasional ear of corn in July. The reason is that my wife and I salt our food while cooking it. We caution guests to taste their food before they reach for the shaker because if they try to season it at the table, it'll taste oversalted.
In fact, when we're cooking, we actually dispense with a shaker entirely... and by the way, forget about the 1/4 teaspoon measure. We use an even simpler set of fundamental tools:
I've got favorite foods, in every category imaginable. In my head, I write little Pablo Neruda-style odes to each one of my cravings.
And in the snack world, popcorn reigns supreme. As long as it's still crunchy, I'll eat just about every form of burst corn kernel—air popped, microwaved, butter/cheese/caramel split into a holiday tin, warmed under a heat lamp at the movie theater concession stand and drenched in butter "topping." (OK, so I actually skip the butter.)
But the Great Emperor of the Popcorn Realm is now, and will always be, freshly oil-popped stovetop popcorn. As early 90's kid, I grew up on the microwaveable stuff, but I got the entrance to the backstage party from my cooking wizard mother-in-law, and I've never looked back. Nothing can cook the starch in popcorn kernels quite like hot oil, and it's so convenient to be able to salt it perfectly when the thin sheen of oil is still glisten atop each little puff.
Read on for the time-honored technique of making the best stovetop popcorn you've ever had!
A food dehydrator is on my list of kitchen appliances I should probably never buy myself. Like its brother, the deep fat fryer, I know I'd just get carried away, dehydratin' and frying stuff left and right.
But, that doesn't mean I don't wanna create my own tasty and natural dried foods every once in a while...particularly: jerky. Of all kinds. So, I figured out a way to make some without any specialized tools.
Making jerky at home can seem quite complicated, and it can be if you don't follow the right steps. But, here's the ManMade guide to making your own salmon jerky, complete with everything you need to know. Grab some meat and
Chances are that somewhere in your town––either far away from the big box stores or in some area that is under-visited or out of the way––there is an amazing Asian market nearby. They exist in towns and cities of all sizes, so don't assume there isn't one near you until you actually look into it. Asian grocery stores are an immigrant's lifeboat, and they are one of the few, authentic cross-cultural locations you can find in most of America that isn't a temple or cultural center. They tend to have an array of products that confuse nearly all shoppers due to the sheer diversity of products that fall under the category of "Asian."
While the meat offerings and seafood tends to be absolutely exceptional and exceptionally inexpensive, the thing that routinely blows me away at my local Asian market is the produce. My god, the produce! Where your standard grocery store will have a small range of Asian ingredients, an Asian market will stagger you just in its section of radishes. Its refreshingly overwhelming, especially when you see something familiar––a bunch of cilantro or garlic or something––and recognize their exceptional quality. This is a place you should certainly familiarize yourself with, and return often.
And while you're there, you should use some of the wonderful vegetables that are, unfortunately, out of our Western culinary vocabulary. In an effort to help you navigate, here are some of the tastiest ones to look out for. This list is anywhere near exhaustive (we love you, too, ong choy), but a great way to start to learn to use some of the classic produce you just can't find at you local megamart.
Sparkling water. It's a thing. Whether a weird normcore love of the dated 90s can design, or an earnest attempt to cut back on sugar and chemical-laden soft drinks, the cool kids have embraced LaCroix. And drink manufacturers, in an effort to capture the energy, are coming out with dozens of their own brightly-colored alternatives. I went to the grocery store yesterday, and spied no less than seven distinct brands of pink and orange-canned flavored waters, all of which basically look the same (and all which include a version of pamplemousse), attempting to capitalize on the trend.
I'm no hater. Live and let sip. If it keeps you hydrated and drinking less sugary soda, or even beer, then enjoy yourself. But, if you truly love the bubbles, then allow me to nominate my lifelong favorite sparkling beverage that never doesn't taste unbelievably delicious and refreshing, and, dare I say, defines effervescence?
The power of fermentation: instead of fighting off microbes, you invite the right kind to your party. It doesn't take a lot of culinary know-how to acknowledge that certain fermented foods get better the longer they ferment, like wines and cheeses. The more sourdough starter ages, the more complex its flavors become. Then you've got your fermentation standards like pickles, dairy products like kefir, soy-based miso and natto, and even Russia's beet-based kvass.
But did you know that occasionally tea gets invited to the bacillus party? Welcome to the world of pu-ehr!
We would never want to actually judge this competition, but if you were to pit all the mass market hot sauces against each other in a taste test, the classic green nozzled sriracha sauce with the rooster on the label might very well come out on top. It's extremely versatile stuff, and offers heaps of complexity and flavors other than heat and vinegar tang.
This happens to me way more often than it should––the day has gone longer than expected, I didn't plan carefully enough for what I was going to eat, and now I am home and hungry, without a plan. For much of my life, this has been a recipe to order something, pick up something, or heat up something frozen and in a box. But now I live in a place where few things deliver, the only foods close by are not conducive to living (or sleeping) well, and I have stopped allowing myself to buy things that come in frozen boxes, no matter how lazy I may be feeling.
If I have all the time and money in the world, I love to shop and cook. But my foodie
Now that the days are warming up the thought of a hot latte with milk and cinnamon sure adds a drop of sweat to my brow. It's usually this time of year, I swap my typical addiction to hot coffee to sweet, syrupy iced coffee. I just can't get enough of the stuff!
The best kind of writing, fiction or otherwise, is the kind that produces a strong mental image of what you're reading about. It's vivid and concrete; it's why metaphors and parables exist. To quote Strunk & White: "The greatest writers—Homer, Dante, Shakespeare—are effective largely because they deal in particulars and report the details that matter. Their words call up pictures."
One of my favorite ways that writers bring their stories closer to reality is when they plop descriptions onto my mental dinner table. Maybe it's because I just love eating, so I don't need a lot of arm-twisting to think about food; maybe it's that I like it when the lines between fiction and reality blur, like Mac Barnett waxes about in his TED talk "Why a good book is like a secret door." Regardless, I'm fascinated with collecting moments of characters interacting with their victuals.
Here are some of my favorite food mentions in books, linked up with recipes.
If someone were to ask you what your crucial, go-to, stranded-on-a-desert-island cooking gear includes, how would you reply?
Would you mention a chef's knife and cutting board? How about a large sauté pan and a flat-edged wood spoon, or a large, nonreactive heatproof bowl? (Incidentally, these are Michael Ruhlman's top five in his fantastic comprehensive guide The Elements of Cooking.)
What if I were to add that the addition of two inexpensive pieces of equipment can dramatically level up your cooking game, and that you could actually get these at an office supply store?