Early in my adult cooking life I bought volume two of La Technique by Jacques Pepin, which I highly recommend. It changed how I cook. I started thinking in terms of techniques rather than recipes, that it was more important to learn skills than memorize the exact amount of basil a cookbook author says to put in a soup. Knife skills, how to saute, properly cook an omelet, cook pasta, or grill steak of fish. I rarely use recipes except for when baking. Before she died my grandmother showed me how she made biscuits. She poured a pile of flour on the counter, sprinkled some salt and baking powder on it by eye, broke up Crisco into the flour with her floured fingers, made a well in the mix and poured in some buttermilk. She made the best biscuits I've ever had anywhere, and I still can't replicate what she did. Recipes are great for learning, but learning techniques is what will really set you free in the kitchen. Maybe it's more accurate to say that it's important to know when to follow a recipe and when to wing it.
I’m right there with you, bud. In the spirit of instinctual measurements, figured I’d share a favorite. I’m also making my from-the-hip venison chili today.
Never thought to combine hot coffee and banana peppers in a roast, but now that you’ve connected these seemingly unconnected ingredients I’m gonna have to give it a shot!
I love when you say "knob" of butter. The butter already tastes better.
The soup sounds delicious, although not THAT easy to make, but it will be worth the modest trouble, especially coming so highly recommended.
Enjoy Thanksgiving--I will miss you incredibly, and pine for all those years heading from FL to Grammy and PopPop (also in PA) for Thanksgiving with the other "Tante," "Onkel," and cousins. So glad we kept that tradition for so long, but so glad you are starting new traditions with your own magical family.
Early in my adult cooking life I bought volume two of La Technique by Jacques Pepin, which I highly recommend. It changed how I cook. I started thinking in terms of techniques rather than recipes, that it was more important to learn skills than memorize the exact amount of basil a cookbook author says to put in a soup. Knife skills, how to saute, properly cook an omelet, cook pasta, or grill steak of fish. I rarely use recipes except for when baking. Before she died my grandmother showed me how she made biscuits. She poured a pile of flour on the counter, sprinkled some salt and baking powder on it by eye, broke up Crisco into the flour with her floured fingers, made a well in the mix and poured in some buttermilk. She made the best biscuits I've ever had anywhere, and I still can't replicate what she did. Recipes are great for learning, but learning techniques is what will really set you free in the kitchen. Maybe it's more accurate to say that it's important to know when to follow a recipe and when to wing it.
Couldn’t agree more!
I’m right there with you, bud. In the spirit of instinctual measurements, figured I’d share a favorite. I’m also making my from-the-hip venison chili today.
https://freerangeamerican.us/pulled-venison-roast/
Never thought to combine hot coffee and banana peppers in a roast, but now that you’ve connected these seemingly unconnected ingredients I’m gonna have to give it a shot!
I love when you say "knob" of butter. The butter already tastes better.
The soup sounds delicious, although not THAT easy to make, but it will be worth the modest trouble, especially coming so highly recommended.
Enjoy Thanksgiving--I will miss you incredibly, and pine for all those years heading from FL to Grammy and PopPop (also in PA) for Thanksgiving with the other "Tante," "Onkel," and cousins. So glad we kept that tradition for so long, but so glad you are starting new traditions with your own magical family.
I love you. Safe and stress-free travels!
We will miss you as well!