Sunday, November 28, 2004

Recipes from the wild

"Chef" as defined on this page is:
1} A very grumpy man or woman who is in charge of creating foods and food combinations.
2} One who has access to very large knives.

However, I'd like to describe myself as, "A culinary expert. The chief of the kitchen."
'Cafe Pisa' | Art by Ronda Ahrens
Here is testimony to my expertise.
I am an experimental chef. No two of the recipes are similar. This, of course, means that I have to experiment regularly with spices, mixing sequence, flavors, ingredients, flaming and cooking techniques, etc. Since I am very visual, ingredient mixing remains my top favorite. I love to bring out the colors and the smell.

Best of Experimentation

1/ The best oil that brings out vibrant colors and frees the taste and smell is the heavenly olive oil. Food just never tastes the same. The regular ghee or cooking oil available just greases over the flavor. Cook once in olive, and then the off-the-shelf cooking oil to know the difference.

2/ A large, sharp knife is a cook's best friend.

3/ Ketchup rocks! In traditional Pakistani food such as chicken karahi or keema masala, ketchup is the secret ingredient that bring on the lip-smacking flavor.

4/ Chicken, pineapple, and apple in orange sauce are T-A-N-G-Y! Oh, and don't forget the tomato. Brisk-fry all of these seperately in olive oil, and then combine.

5/ Not being predictable with food is a constant surprise to experimental people and those they treat. But, one must learn to respect the clock! The key may the next tip...

6/ Prepare only one type or class of food at one time. If you're going for Chinese, don't mix traditional Pakistani with that. If you're serving lavish food, don't change the mood by introducing something snacky. This will save time b/c techniques and ingredients in one type of cooking are the same - as well as ingredients in many cases. Also, the disgestive system respects dealing with only one kind of food at any given time.

7/ "Type" can be based on cooking technique, region, basic ingredients, (compatible) food class, etc.

Drink of the Season -Tea for Life:
1/ When cold 'n' flu strike you, try tea with a dash of ginger (adrak). You may have to deal with bile for a while, but it clears the nasal tract up. Ginger is very warming; do not try if flu is due to warm weather conditions.
2/ Profuse external bleeding can be plugged with a tea bag. Tea is highly moisture-absorbant. A goo
Cardamom, the heart-friendly relaxant spiced demonstration of how it dries the guts up! (Tip: A while after having tea, have at least three glasses of water to replenish the water lost from body.)
3/ Cardamom (ilaichi) is good for the heart. Drop one in a cup of tea when you're anxious or down.

This is all from the ExperiMENTAL Chef. Out for now!

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