Salt, Fat, Acid, Heat

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“Somehow my mom always knew exactly what would taste best when we emerged. Persian cucumbers topped with sheep’s milk feta cheese rolled together in lavash bread. We chased the sandwiches with handfuls of ice cold grapes or wedges of watermelon to quench our thirst. That snack, eaten while my curls dripped with seawater and salt crust formed on my skin, always tasted so good. Without a doubt, the pleasures of the beach added to the magic of the experience.”

Samin Nosrat grew up understanding how good food is all about balance, and that’s the gist of her new cookbook. It’s titled “Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking.”

(SALT) Nosrat frees her readers to use their own senses instead of measuring cups. She says we should salt things until they taste like the sea, which is a beautiful thing, but it also sounds like just a lot of salt.  NOSRAT: “Just use more than you’re comfortable with, I think, is a good rule for most people. Especially when you’re boiling things in salted water, most foods don’t spend that much time in that water…So the idea is to make the environment salty enough so that the food can absorb enough salt and become seasoned from within. A lot of times, you end up using less salt total if you get the salt right from within because then the thing isn’t over-seasoned on the outside and bland in the center.”

(FAT) “I think fat has this remarkable capability to offer us all these different and very interesting and delicious and sort of mouthwatering textures in our food. And it’s just about learning how to get those textures out of the fat that you’re already using.”

(ACID) “For me, it’s all about getting that nice tangy balance in a meal or in a bite or in a dish. And you can get that through a lot of things, citrus and vinegar and wine which are maybe the three most obvious and sort of well-known sources of acid…Almost every condiment we add to our food is acidic, which is why when you get – I don’t know – a bean and cheese burrito, you’re always like hungry for salsa and sour cream and guacamole to put on there because those things will just perk it up, you know, and add flavor.”

(HEAT) “And so the thing about heat I realized, it sort of boils down to when you’re cooking a food, your goal – no matter what the food is – is to get your desired result on the outside and on the inside. And so your dream is to get that perfect grilled cheese, where the outside is crisp and brown and buttery and delicious, and the inside is melty and perfect.”

Chef Calls ‘Salt, Fat, Acid, Heat’ The 4 Elements Of Good Cooking, excerpts from an interview with Samin Nosrat. 

Find the bestseller on Amazon here: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

No question looms larger

No question looms larger on a daily basis for many of us than

“What’s for lunch?”

and, when that has been resolved,

“What’s for dinner?”

~ Jim Harrison, A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand

 


Photo: Easy Indian Masala Burgers @ yumi-food. (Masala Burger @ Trader Joe’s is a blend of seven different vegetables – potatoes, carrots, green beans, bell peppers, onions, corn and green peppers – with authentic Indian spices like coriander, cumin, red chili powder and turmeric.)

I would never scold the onion for causing tears

bermuda-onion
“It is believed that the onion originally came from India. In Egypt it was an
object of worship —why I haven’t been able to find out. From Egypt the onion
entered Greece and on to Italy, thence into all of Europe.” — Better Living Cookbook

When I think how far the onion has traveled
just to enter my stew today, I could kneel and praise
all small forgotten miracles,
crackly paper peeling on the drainboard,
pearly layers in smooth agreement,
the way the knife enters onion
and onion falls apart on the chopping block,
a history revealed.
And I would never scold the onion
for causing tears.
It is right that tears fall
for something small and forgotten.
How at meal, we sit to eat,
commenting on texture of meat or herbal aroma
but never on the translucence of onion,
now limp, now divided,
or its traditionally honorable career:
For the sake of others,
disappear.

~ Naomi Shihab Nye, “The Traveling Onion” from Words Under the Words: Selected Poems.


Notes: Poem – Thank you Beth @ Alive on All Channels.  Photo: YMarchese with Bermuda Onion

Sunday is for…Pancakes

chocolate-pancakes

Double Chocolate Pancakes. That’s right. That’s what we’re talkin’ about.

Creator: Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Check out her recipe here: Cocoa Nuts! Make Bakerella’s Double Chocolate Pancakes.


Source: People.com

 

Sweet Jesus

biscuits-jam-cream


From Humingbird High in Portland Oregon:

Sweet Cream Biscuits with Plum Jam and Earl Grey Whipped Cream

Find recipe and additional pictures here.


Source: Steps on My Sunlight Floor

Breakfast: This. Or That?

So, what’s it going to be for breakfast?

Raspberries?

raspberries-red-fruit-sweet

or…

[Read more…]

Believe this may be undershooting

funny-cheese


Ham & Cheese Omelette
Bagel w Cream Cheese
Cheesy scrambled eggs
Cheesy quiche
Cheddar Cheese Scones
Cheese croissant
Grilled Cheese Sandwich
Triple Cheese Pizza
Macaroni & Cheese
Cheeseburger
Crackers & Cheese
Cheesy Scalloped Potatoes
Cheesy Broccoli & Cheddar Soup
Cheesy Lasagna
Parmesan cheese on all things pasta

I need to get something to eat…


Source: Living in Maine

Poach This

poached-pears-in-vanilla

Poached Pears in Vanilla Sage Wine Sauce. Recipe and more amazing photos @ Today’s Nest.

 


Source: HungarianSoul


Of course I need one

easter-egg-topper

THE GADGET | The Perfect Breakfast Mate |  The Rösle Egg Topper:

Lovers of soft-boiled eggs and eaters of hard-boiled Easter leftovers, take note: Your lives are about to get a whole lot easier. The German kitchen-accessory maker Rösle has designed a gadget whose sole function (unless you can think of another) is to create a clean, lateral crack in the top of your egg. Place the device on top of a cooked egg, pull the spring-loaded lever as far as it will go and release. Next step: Gently pry the cap of the shell off, exposing the soft interior of the egg. The Egg Topper magically cuts with laser precision, bringing a touch of polish to a humble breakfast. $22, rosleusa.com


Source: wsj: Egg Gadget by Rösle via rosleusa.com

A deliciously true story


If you are looking for a rainy Sunday afternoon movie, here it is.  This movie is charming, moves “briskly” and is entertaining – I loved it.  If you are a foodie or just love eating – you’ll find a number of mouth-watering scenes.  The movie is showing in theaters and available to watch Instantly on Netflix.

“The story is based on the real-life case of Danièle Delpeuch, a small town regional chef and restaurant-owner who was summoned by President François Mitterrand to be his personal cook at the Elysée Palace. The President had developed a hankering for the food he knew in his youth and decided that she’s just the woman he needs to provide him with “the best of France.”  (Noted that she was the first ever female personal chef for a President of France which adds an interesting dynamic into the Elysee Palace kitchens, traditionally a male preserve.)

Movie Reviews:


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