It really depends; I look forward to different things being in season; tomatoes, peaches, strawberries, figs, etc. so really tend to eat a lot of those when it is the right time. I guess if I had to pin it down, pasta. I pretty much could eat some form of pasta every day.
2. What is your favorite food preparation method?
Again, I don't know that I really have one. I like grilling in the summer, baking/ braising in the winter...I did buy an immersion circulator last year and have enjoyed experimenting with sous vide cooking.
3. What is your favorite cuisine or style of cooking?
I like pretty much everything, but probably most favorite cuisine would be Italian. I think I could be perfectly happy having it every day for the rest of my life.
4. Do you have any dietary restrictions and if so what are they?
No, thank goodness. When I was a child chocolate made me break out, but I have outgrown that.
5. If you could introduce the whole world to one ingredient to improve their culinary experience, what would that be and why?
Actually, it is more of a technique; Salting as you go instead of waiting till the end of cooking or serving. It makes a big difference.
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Date: 2018-08-27 03:57 pm (UTC)It really depends; I look forward to different things being in season; tomatoes, peaches, strawberries, figs, etc. so really tend to eat a lot of those when it is the right time. I guess if I had to pin it down, pasta. I pretty much could eat some form of pasta every day.
2. What is your favorite food preparation method?
Again, I don't know that I really have one. I like grilling in the summer, baking/ braising in the winter...I did buy an immersion circulator last year and have enjoyed experimenting with sous vide cooking.
3. What is your favorite cuisine or style of cooking?
I like pretty much everything, but probably most favorite cuisine would be Italian. I think I could be perfectly happy having it every day for the rest of my life.
4. Do you have any dietary restrictions and if so what are they?
No, thank goodness. When I was a child chocolate made me break out, but I have outgrown that.
5. If you could introduce the whole world to one ingredient to improve their culinary experience, what would that be and why?
Actually, it is more of a technique; Salting as you go instead of waiting till the end of cooking or serving. It makes a big difference.