Thursday, April 14, 2005
Visions of Premium Ingredients
I have some ingredients at my pantry that I will probably never use. But I love having them. Chestnut flour would make great pancakes, and maybe gnocci or pasta...It could be a nice addition to sugar cookies, or biscotti. But I have to tell you in all shame, my oven has not worked for almost a year. It's gas, see? And, as embarrassing as it is to admit, I am afraid of it.
So, anyway, I don't make cookies right now. Of course, I have no excuse for the pancakes, gnocci or pasta. I even have a lovely heavy manual pasta maker (still in the box, never used, next to the $200 kitchen aid mixer that has never been used--horrors, I am mildly afraid of that, too).
But I'm glad I have it, and if I find that it is stale, I will buy it again. It is the same with bonito flakes, dried whole ancho chiles, saffron, juniper berries, arrowroot powder...oh I am sure there are others that I don't even notice any more.
I think I like food and cooking, but I might be required to admit, in my current situation, all I have time and enthusiasm for is shopping. If you ever feel the same, I recommend Kilauea Black Wet Salt. I don't know what it does, but I am pretty sure I have to have it.
So, anyway, I don't make cookies right now. Of course, I have no excuse for the pancakes, gnocci or pasta. I even have a lovely heavy manual pasta maker (still in the box, never used, next to the $200 kitchen aid mixer that has never been used--horrors, I am mildly afraid of that, too).
But I'm glad I have it, and if I find that it is stale, I will buy it again. It is the same with bonito flakes, dried whole ancho chiles, saffron, juniper berries, arrowroot powder...oh I am sure there are others that I don't even notice any more.
I think I like food and cooking, but I might be required to admit, in my current situation, all I have time and enthusiasm for is shopping. If you ever feel the same, I recommend Kilauea Black Wet Salt. I don't know what it does, but I am pretty sure I have to have it.
# posted by Comida Evangelista : 5:08 PM
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