Instead of only accumulating notes, I’ve decided to post short “reports” on my adobo experiments. A long post pointing out my favorite versions will follow some time in the future. Chicken adobo with a chicken liver I add coconut milk…
*Blood, Bones, & Butter*, by Gabrielle Hamilton
Blood, Bones, & Butter is really two books. The first two thirds of the book is about Gabrielle Hamilton’s journey from childhood to Prune chef/owner. The remainder is about her unhappy marriage. The former was amazing. The latter shouldn’t have…
Intensity of flavor
Most cooks will know to agree that “Intensity of flavor is important.” It just sounds delicious. But I haven’t come across an instructional cookbook that explains why exactly it’s important or how it’s achieved. I think I’ve learned something about…
March cooking
I did a bad job writing down meals this month. I got in a funk and forgot to write down the first missing block. The second set, more reasonably, is missing due to vacation and Easter weekend (the in-laws hosted).…
Beef “stew”
I was short with some of the details in my post on stocks. I thought I’d elaborate here on a new (for me) approach to stews. My current issue with stews and braises is that the meat is too cooked.…
How I brought stock-making into my regular cooking
For my money, the big question in home cooking is, “How do I get on a roll?” Anyone can make a great dinner one night. A productive home cook makes good food every night. This entails a system, a way of…