Salt, Fat, Acid, Heat and Dining In are two of my foundational cookbooks, too. I share a palate with Alison Roman—salty/briny/umami/herby—and Samin Nosrat’s explanatory sections about cooking basics helped me understand the why behind a lot of the what.
Damn, I thought Bartaco was just a Nashville nightmare. I just can't get comfortable when restaurants make their staff wear costumes. Also, I hope that last photo will liberate more people to add MSG to their menus.
I’m curious about the last paragraph when you mentioned you reference your cookbooks on your phone. Do you snap a photo of recipes you love? How do you organize? I’m always trying to figure out a way to have a handy guide and shortcut to the recipes that I’d like to recall quickly.
I used to have favs and things I was interested in cooking saved in photo albums on my phone to reference quickly. I also tried the NYT Cooking album organization but didn't love it. Now I do the manual move of trying a keyword (like "squash") across different titles in my downloaded Apple Books. Mostly relying off memory there, or going for a vibe (like, I bet Nik Sharma has a good idea here). After a while, I found that the photo library organization was making me reliant on existing recipes in a way I didn't love.
The mention of Prune made me drool a little
Salt, Fat, Acid, Heat and Dining In are two of my foundational cookbooks, too. I share a palate with Alison Roman—salty/briny/umami/herby—and Samin Nosrat’s explanatory sections about cooking basics helped me understand the why behind a lot of the what.
One of my friends started it in 2017 and has yet to get past the salt chapter. But the man really knows how to salt, at least.
It really elevated my salt game for sure
Damn, I thought Bartaco was just a Nashville nightmare. I just can't get comfortable when restaurants make their staff wear costumes. Also, I hope that last photo will liberate more people to add MSG to their menus.
Agreed. Most sauces/dips need a couple grams of MSG.
I’m curious about the last paragraph when you mentioned you reference your cookbooks on your phone. Do you snap a photo of recipes you love? How do you organize? I’m always trying to figure out a way to have a handy guide and shortcut to the recipes that I’d like to recall quickly.
I used to have favs and things I was interested in cooking saved in photo albums on my phone to reference quickly. I also tried the NYT Cooking album organization but didn't love it. Now I do the manual move of trying a keyword (like "squash") across different titles in my downloaded Apple Books. Mostly relying off memory there, or going for a vibe (like, I bet Nik Sharma has a good idea here). After a while, I found that the photo library organization was making me reliant on existing recipes in a way I didn't love.