Lucky Magazine has or use to have this cool section where their editors would tell their readers 'what they want now!' for all things clothes, accessories, etc. and I thought it would be cool to do the same for baking and cooking related products.
Sunday, July 25, 2010
Tuesday, July 20, 2010
I like popcorn. Only recently though, my taste buds have been adjusting and I've grown fond of popcorn not popped in the microwave. Why? Because of all the artificial aftertastes that are left in my mouth. It's just not as satisfying as movie theatre popcorn or popcorn cooked over the stove.
Saturday, July 17, 2010
So in my new explorations of the cooking world, I've stumbled upon a few helpful books and tips as I meander more into baking and cooking. I thought I'd share one of each that have stuck with me and are my guiding philosophy into this cookery world. First, a really good tip from Julia Child's 'Mastering the Art of French Cooking' book: buy the best cooking equipment that you can afford. Makes perfect sense, and I try and practice this sound type of advice anytime I'm at Surlatable, Surfas, Williams and Sonoma, etc. etc.
Sunday, July 11, 2010
Fridays are the best day of the week. Or let me rephrase that: Friday nights, after you've left the office, are the best time of the week. You leave the all the unfinished work and nonsense behind. That is what I try to do at least.
Thursday, July 8, 2010
This past weekend I was determined to make ice cream. About 5-6 years ago I talked my mom into buying an ice cream maker and she gave it to me when I moved out a year later. 3 apartments later, I've finally decided to use it and make homemade ice cream. It turns out it doesn't work! Maybe I lost a part in one of our moves, I know I definitely lost the instruction booklet. Of course, I figured this out after I found a recipe for gelato. It didn't deter me because I thought I could just make ice cream without an ice cream maker. Basically, you make your creamy concoction and freeze it, but constantly check on it and scrape the frozen parts because you want ice cream to be creamy not icy. I do not recommend this method.