Mushroom Powder

And its multifarious uses! I adore mushrooms.  I love shiitakes stir-fried with strips of flank steak, I love the earthy funk of fresh morels in cream sauce, I love porcini-and-pea risotto – I even love the unjustly-maligned white button mushroom (which is, you may not be aware, the exact same thing as a brown criminiContinue reading “Mushroom Powder”

The Shroom

Or, “You’re Tearing Me Apart, Lisa!” Butter. (What?  Oh.  You’re making a reference to a dumb movie?  Okay, cool.) Oh-my-god that movie’s so magnificently stupid. ANYWAY.  Those of you whom I have not yet alienated: hello!  By some stroke of fortune for me, and a stroke of misfortune for him, my roommate David’s brother wasContinue reading “The Shroom”

Cockles ‘n’ Mash.

The second main heading in the professional cook’s handbook I purchased a few weeks ago is “World Cuisines”, which is designed to familiarize the culinary professional with the key flavors of different food cultures.  The Americas get twenty pages.  Asian cuisines get fifty.  Europe gets about 40, with entries for Hungary, Portugal, Spain, and ‘EasternContinue reading “Cockles ‘n’ Mash.”