Day 76: Here Comes the Cavalry

[itasianinvasion]

All the complicated techniques and expensive equipment will not make you a better cook.  It will make it easier, but there’s nothing a mixer can do that you can’t.  Do I love my mom’s Calphalon gear?  Hell, yes I love working with those pots, and while I learned how to cook in high school, I learned what cooking was working with equipment from

Comments

[not_a_girl]

Jim Beam in everything. Sailor Jerry's Rum (especially delicious in split pea and ham soup). Little sneaks of wine and sake.

The parts of animals you don't remember exist because we don't butcher our own meat anymore: Feet, heads, innards.

Also: wilted kale and collard greens. Retarded good for you.

[itasianinvasion]

Speaking of rum, the recipes that call for tequila, like Robert Rodriguez' puerco pibil on the "Once Upon a Time in Mexico" DVDs, rum is a nice substitute. It provides a smoother taste. Not better, but I use it to take a little of the kick out of the dish if I'm dealing with people who don't have iron stomachs.

[ceffylitis]

bok choy = awesome.

oh and garlic. I don't travel ANYWHERE without my garlic. Also, lime + parmesan = awesome. Basically, I don't travel anywhere without my Italian staples. Hell, I can make any food ... as long as I can make it Italian style ;)

[itasianinvasion]

Are there any specific dishes where you combine lime and parmesan? I never tried it, but I'd like to now that the idea is in my head.

[ceffylitis]

Usually I toss some angel hair with olive oil, chardonnay and lime (or lemon) and stir over a low heat. Sprinkle in some grated parmesan until melted. Then you can toss this pasta mixture with chicken for utter deliciousness. A little cilantro can make the whole thing even more delicious.

Actually, Lime+Cilantro+Chicken is always delicious.