What’s New This Week
Posted on | March 8, 2010 | No Comments
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What’s new by me? Funny you should ask:
8th Entry (but who’s counting?) 03/08/10
Looking forward to Saint Patrick’s Day? I know I am. Here are a couple of recipes to start the week out.
Irish Soda Bread: Plus ca change, plus c’es la meme chose (the more things change, the more they stay the same). At least that’s the old saying. The history of this bread is a good illustration of the opposite. Because of differences in ingredients the closer you stay to the traditional Irish recipe, the less like the traditional soda bread. This recipe makes a few adjustments. It also includes directions for making farls. If you want to know more, take a look.
Corned Beef and Cabbage: This is actually one of the first recipes posted to this site. It’s not only one of the best versions of this dish you’ll ever try it includes some important technical concepts. One is balance: In this case, balancing the saltiness of the corned beef with bitter beer and sweet molasses. Another is the idea of cooking in parts: Here, the corned beef comes out of the broth when it’s almost done and is returned when the vegetables and broth are ready. It makes timing so much easier. Both are valuable lessons.
Dammit!: Pardon the long break between entries. I’ll try not to let it happen again — at least not without notice. Speaking of which, it looks as though we’ll be selling our house and moving to an apartment. The upheval is going to make regular writing and posting more challenging. On the other hand, I’ve decided to prioritize this site somewhat higher than it has been in my live — and may be able to create enough content to make additions on a regular basis.
Coming Attractions: I’ve been thinking a lot about knife content; and while I don’t have anything to add today especially as my ideas to relate to a few of the wikis on Chef Talk, a recent post there, and a very interesting thread in “Fred’s,” the knife section of Foodie Forum, so… I’ll be posting some new knife content as well as some thoughts about how best to organize a subject complicated by multiple contingencies. Excited?
In addition, I’ll be posting a couple of other recipes; some suggestions about putting together a water stone sharpening kit; and initiating a “tips” cooking section. I owe you.
So, what’s new by you? Don’t be coy. There are a lot of other things to ask and comment about. For God’s sake, ask and comment. Your feedback not only validates my inflated ego it helps provide sorely needed direction.
Love you madly,
BDL
The What’s New This Week by Cook Food Good, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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WHO IS BDL, Boar D. Laze, or whatever the hell his name is?
A Brief Biography:
Ex-Navy Seal; Ex-Victoria’s Secret model; Turned down a three-way with Sophia Loren and the young Marlene Dietrich (as in the Blue Angel) because had other plans; Knows who killed everyone in The Big Sleep, and why; Chaired the work-group which invented Time, Space, Gravity, Fire and Holiday Sweaters; Prefers Dickel to Jack.
What is Cook Food Good?
What’s this site about? It’s about a lot of thingsForcing myself to work out issues relating to writing a cookbook: COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates.
Getting feedback on my work from you.
Discussions on basic and not-so-basic techniques. The recipes here are very technique driven. Similarly, the idea behind the book is to be far more about the how than the what – with the goal of teaching you to create your own recipes and tweak other people’s, confidently and successfully.
How to cook better, as it relates to you (and me too). That is, taking a beginner or advanced beginner to good, restaurant quality. Mostly this will be (more or less) French technique and (more or less) American food. But only mostly, more or less.
Recipes for this, that and the other.
Knives and all about sharpening them (which have somehow become a subject on which I frequently get asked for advice): How to choose and how to use.
The first Cook Food Good Blog was hosted by the website, Chef Talk. However, CT, removed its blog section. If you’re interested in bad writing, poor punctuation and ancient history, you’ll find the old CT posts archived here. One thing about posting on CT, was that it acted as a sort of language and attitude super-ego. Don’t count on it here. This is naked id.
