It is time for a fourth installment and we aren’t even to the refrigerator yet. I know this seems like an enormous amount of food, but keep in mind that these are all things you would and should take for granted. Once your kitchen is stocked it will stay that way for a long time, as you can replenish single… Continue reading Bare Minimums Part 4: Various Liquids
Let’s talk about vinegar. Vinegar is an acidic solution of water and acetic acid. Vinegar is produced through fermentation, that is, a process by which microorganisms are used to convert a specific component in a food into something else. In alcohol production yeasts are used to consume the sugar in a preparation and excrete ethanol.… Continue reading Bare Minimums Part 3: Vinegars
Most recipes require liquids, whether we’re talking about a solvent, a conductor, or a lubricant it is going to be important. So, let’s divide our liquids into oils and water based. Oils serve triple duty as a flavoring, a lubricant, and an excellent conductor of heat. Most oils, olive and peanut being obvious exceptions, come from nuts and… Continue reading Bare Minimums Part 2: Oils
Let’s start at the beginning. What does every kitchen need, you know, food-wise? You can’t be running to the store every day. There have to be some basic staples that can be kept on hand at all times right? To make this easy let’s break it up between pantry and refrigerator. Pantry first: Grains, they don’t really spoil,… Continue reading Bare Minimums Part 1: Grains
This blog is aimed at the kind of people who think a box of wine and ramen is dinner. You’re technically right, just like you’re technically adults, but not really. So I’m going to try and to teach you how to cook. Deal? Don’t talk to your computer like an idiot. We’re going to start… Continue reading Unaccompanied Adults
Smells and Momentum 