You gasped, right? It's a shift more radical than my sucking the marrow out of chicken bones, right? Yeah. I know. Now I devour all manner of heterotrophs.
I had long eschewed mushrooms.
Though I didn't try them anew until this month, I'd considered them a lot this year, in the recurring remembrance of Roscivs' widowed aunt, with whom he lived for two years. She loved — loves? — stuffed mushrooms. I want to try stuffing some with crab meat, propers to this shroomy cookbook.
One of the most important things about cooking that I found out by myself was how vital homemade stock is. This cookbook suggested mushroom stock, and I'm so glad it did. I made it yesterday. It's yum yum umami! After I made it I found out there are vegetarian constraints on the dish I'm to bring to a UU book club/pot luck this weekend. This stock will make rich anything I do.
Yesterday Jøthin and I watched Food Fight (our kth food documentary of the year) and in it Alice Waters said 85% of cooking is finding the ingredients to cook with. Meaning not, of course, finding the best water chestnuts for a recipe that calls for water chestnuts, but making recipes out of the best foods around.
I have Waters' book out from the library but I haven't opened it yet — I also have out a dozen other cookbooks. I've changed my approach to cookbooks. Rather than poring strenuously over them to measure their treasure I take away one technique, one tidbit, or one eureka.
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