FYI: #’s aren’t allowed in URLs because they’re actually significant.
So yes, as every blog goes, I’ve been pretty quiet. That doesn’t mean I haven’t been cooking, it simply means that I haven’t stopped to take a picture for the site. I’ve been working on a scratch chex mix, a scratch tomato sauce, and learning to break down a whole chicken.
The chex mix is because I love chex mix. It’s awesome. If you don’t believe me, it’s your loss. I wanted to develop my own because every recipe I found involved “seasoning mix”. I wanted a recipe that I could follow from scratch. Which lead me to a scratch Lawry’s mix, which lead me to Old Bay, which lead me to where I’m at currently. I’m pretty happy thus far (as are my kids) but I want to dial it in a little bit more before I share it. Our nanny is gluten free so I’ve been using Cherios and am a fan of their addition to the mix.
I’m addicted to Tastemade and Frankie is big into Italian cuisine. I’m currently into Italian cuisine. Beyond the pasta, a scratch tomato sauce is a great little thing to have in your back pocket. So I’ve been working on that as well. I’m very happy with what I’ve got so far. It’s simple and only involves a few ingredients–most of which I always have on hand. The one big revelation in this process is the necessity of San Marzano tomatoes. They’re more expensive, but only relatively speaking. It’s not like you jumping from meat sticks that don’t need refrigeration to fillet mignon. You’re moving from ~$2/can to ~$5/can. It’s a step up, but not out of bounds. Further, you can always fall back on other tomatoes, but you can taste the difference.
I recently picked up a pizza stone (the tomato sauce rabbit lead me to pizza sauce and eventually to pizza). I’m working on the crust technique because all the recipes I’ve seen are all more-or-less the same. Next time I’m going to try the broiler. The pizza itself was really good, but I was hoping to get a bit softer crust.
I bought a doughnut pan for baking doughnuts. They tasted great, but were very disappointing when compared to what I was hoping. It might have been the recipe I followed but they came out as basically muffin tops. They were far too moist. I think this one will take a while to dial in.
Lastly, I want to be really good at breaking down a whole chicken. It’s cheaper and more delicious. I’ve tried it twice and I’m mediocre at it.
I know I’m late to the party, but I’m going hipster with a Field Notes pad and a sweet new pen to keep track of the stuff I try. I’m a sucker for low tech. So much so I’ve thought about moving to an email list for the site.
Anyway, I know that I’m the only one who reads this site but, even so, I want to keep it up to date. If for no other reason, to practice the discipline of doing so.