Hi folks, sorry about the lack of posting lately, but I was busy with Christmas, Second Christmas and New Year’s. We went to New Hampshire to visit my wife’s parents for Christmas, then had my parents at our house for what we like to call Second Christmas (it doens’t really matter when you spend the holidays, after all) and then New Year’s Eve and Day. In addition to spending quality time with family, I also got a good deal of cooking related Christmas gifts that I’m excited to use.
I actually asked for Michael Ruhlman’s latest book Ruhlman’s Twenty last year, but it was sold out everywhere. My wonderful wife didn’t have the same problem this year, getting me that along with his other book Ratio. I chose these books not only because I like Ruhlman in general (he’s a fellow Ohioan), but also because he’s trying to get readers to understand how food works and why it does with these books. I’ve already made three things from Twenty and hope to get through Ratio by the spring.
On that same token, I also wanted to get my hands on Alton Brown’s first Good Eats book. I’m a big fan of his show and how he explains the science behind cooking. I use plenty of his recipes as posted on FoodNetwork.com, but I also like to have the book on hand for deeper explanations. The cool thing about these books is that, while they might be a little busy, they act as cookbook, scrapbook and source of extra information which I like. I’ve got a few things from this book marked for cooking in the near future.
My parents, who got me Brown’s book, also got me a meat grinder that attaches to our Ktichenaid mixer. I’m pretty excited about this because it means I won’t have to continue rolling the dice on ground meat at the grocery store. The more I read about things like pink slime, the less I want to even deal with Big Meat. I’m hoping to find a local butcher this summer and really get hooked into that world.
My inlaws also got in on the food-related giving season. My mother-in-law picked out a nice apron/pot holder/hot pad set that will be nice as I current work apron-less and have gotten sauce and splatter on more than one shirt. She also snagged a wooden, covered salt bowl for me. I’ve been using a large white one that’s got a large front opening for a while now. I love the easy access, but it’s hard to clean and a little unwieldy. With this new one, it’s just as convenient, but easier to protect from flying debris by simply swinging the latch shut.
This one’s more of a gift for myself. While perusing Barnes & Noble for a wall calendar yesterday, I stumbled upon Nigella Kitchen. I’m not super familiar with Nigella Lawson, but what I’ve heard has all been good. Plus, I’m a sucker for a good deal and this $35 book was marked down to $10, so I figured it would be worth checking out after an in-store flip through.
Now it’s time to get cooking!