survey continued
My mother added questions to the cooking survey I got from my cousin, so I thought I'd answer them myself as well.
16. What is the most often used kitchen gadget in your arsenal?
Excalibur, my Cuisinart food processor.
17. If you could only keep/have 1 pot or pan, which one would you choose and why?
My 16 quart stock-pot, because it's big enough to do everything I need to do--brewing, canning, pickling, etc.
18. Do you have a favorite fruit or veggie to experiment with? Why?
pickled grilled artichoke hearts. I love the flavor.
19. Name 12 ingredients that you ALWAYS like to have on hand (besides butter, sugar, salt, and pepper….)
Eggs, parmesean cheese, wine, frozen brocoli, mushrooms (in some form or another), garlic, Penzy's spices, pectin, anchovy paste, dijon mustard, creole mustard, stout beer.
20. What’s you’re favorite food to cook - not only for the taste and nutrition, but also just for the SMELL that permeates everything around?
a big ol' pot of chili!
21. What’s the last recipe you cooked for people other than yourself?
deep fried risotto balls. Everyone joked about my balls after that.
22. What’s your favorite cookbook and why?
Brian Polcyn's Charcuterie text. Because it's about how to make SAUSAGE. This is high-energy cooking.
23. When you’re looking/searching for a fresh idea - something new to try - where do you go first? A cookbook? A person? One of the food channels on TV? A magazine? The back of a specific product’s packaging? The internet? Someplace else entirely?
Carrie, and my mother. Both are experienced and skilled cooks.
24. What was the first recipe you “invented” yourself?
Well, besides some latchkey-kid/apartment-dweller survival recipes for cheap, and besides my numerous experiments with a wide assortment of bizzarre foods, the first real recipe I invented myself was what I call "Gnomish Rarebit" (If you don't already know what the Gnomish thing is about, follow this link: http://gloucester.livejournal.com/376734.html). Gnomish Rarebit is a simple bratwurst and sauerkraut recipe that is served over french bread with melted swiss cheese. The general recipe is here: http://gloucester.livejournal.com/372432.html
16. What is the most often used kitchen gadget in your arsenal?
Excalibur, my Cuisinart food processor.
17. If you could only keep/have 1 pot or pan, which one would you choose and why?
My 16 quart stock-pot, because it's big enough to do everything I need to do--brewing, canning, pickling, etc.
18. Do you have a favorite fruit or veggie to experiment with? Why?
pickled grilled artichoke hearts. I love the flavor.
19. Name 12 ingredients that you ALWAYS like to have on hand (besides butter, sugar, salt, and pepper….)
Eggs, parmesean cheese, wine, frozen brocoli, mushrooms (in some form or another), garlic, Penzy's spices, pectin, anchovy paste, dijon mustard, creole mustard, stout beer.
20. What’s you’re favorite food to cook - not only for the taste and nutrition, but also just for the SMELL that permeates everything around?
a big ol' pot of chili!
21. What’s the last recipe you cooked for people other than yourself?
deep fried risotto balls. Everyone joked about my balls after that.
22. What’s your favorite cookbook and why?
Brian Polcyn's Charcuterie text. Because it's about how to make SAUSAGE. This is high-energy cooking.
23. When you’re looking/searching for a fresh idea - something new to try - where do you go first? A cookbook? A person? One of the food channels on TV? A magazine? The back of a specific product’s packaging? The internet? Someplace else entirely?
Carrie, and my mother. Both are experienced and skilled cooks.
24. What was the first recipe you “invented” yourself?
Well, besides some latchkey-kid/apartment-dweller survival recipes for cheap, and besides my numerous experiments with a wide assortment of bizzarre foods, the first real recipe I invented myself was what I call "Gnomish Rarebit" (If you don't already know what the Gnomish thing is about, follow this link: http://gloucester.livejournal.com/376734.html). Gnomish Rarebit is a simple bratwurst and sauerkraut recipe that is served over french bread with melted swiss cheese. The general recipe is here: http://gloucester.livejournal.com/372432.html