I like to cook. I like to eat. It’s a grand arrangement.
I am a self-taught cook, with faint memories of working in kitchens, and an unhealthy obsession with cooking shows on Youtube (and a few on FoodTV).
I keep a food diary, which I use like an engineering and learning log. I plan out menus, track techniques and cuisines I want to learn more about, and I tweak recipes that I’m developing.
I like to tell people that I’m proactively lazy. I like to cook when I have the energy and not cook when I’m lazy, and have great food either way. I also have limited freezer space, which has led me to prepare condensed versions of foods that can be defrosted and turned into full meals in under 20 minutes. Condensing foods is an old technique that works well for home cooks today. ...
Today I wanted a relish for a dish so I made some: ½ cup of chopped, sweet pickles ½ cup of chopped, pickled peppers (mild - medium) ½ cup frozen corn, diced, and fried (until edges are brown and crispy) ¼ cup diced onions (purple is what I had on hand) ½ cup of mustard 2 tbsp ketchup 1 tbsp freeze dried dill (if it’s out of seasons) Salt, pepper to taste Combine, adjust seasoning, and rest in the refrigerator for a few hours. ...
This is a hacky fridge-magnet recipe to use up some old herbs and sour cream. We had it this week tossed with a chunky combination of sliced cabbage, cherry tomatoes, and diced broccoli, carrots, and celery. 2 tablespoons Hellmann’s mayonnaise 2 tablespoons sour cream 2 tablespoons (to taste) cider vinegar (Braggs is good) 2 tablespoons white sugar 1-2 tablespoons finely diced fresh thyme leaves 1 teaspoons ground coriander 1-2 teaspoons MSG (Accent in this case) Salt/pepper to taste Combine ingredients in a small bowl and stir or whisk together. Season to taste, but should balance sweet/acid/salt in a pleasing way. Best if rested for a few hours. ...