It’s great to be back in Sweden! The snow is deep (and white and cold!), the daylight is not yet 7 hours a day this time of year (here in Stockholm, not up North where they don’t have any), and the supermarkets are still a culinary nirvana. Even the tiny ones. Why? I don’t know, really, but my educated guess is because Swedes like to … Continue reading Oh Salmon, How I Worship Thee
“We hold these truths to be self-evident, that all frying pans are created equal…” Wait. Actually, they aren’t. And the magic of heat transfer which transforms limp cold meat into a sweet-smelling, aromatic, browning steak, does not work just because you snapped your fingers at a random frying pand and told it to cook. I am, vainly and happily, quite used to hearing how amazing … Continue reading The Ranks Of The Frying Pans
The thought to mention this has occurred to me last weekend, when two of my friends were visiting and I was preparing a king prawn fried rice for dinner. Marty had offered to help while I ran madly back and forth along my workspace, and I offhandedly told him to take the bottle of mirin off the counter, and drench the prawns in their bowl … Continue reading It Doesn’t Have To Smell Fishy!