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[food] and now for something completely different
1. I got to the end of this Graun article on how to make meringue before I clocked the title. (I am having an Erudite Discussion about Meringue on the book of faces, you see, or at least a discussion about whether or not they ought be chewy and how one goes about achieving effects various. It is a source of some frustration to me that Molecular Gastronomy, a copy of which ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
deborah_c gave me for... a birthday Some Time Ago, mentions meringues only in the context of putting them in a bell jar you then PUMP ALL THE AIR OUT OF, because it is fascinating on a great many topics -- how to make pastry with chocolate! the physics of boiling dumplings until they rise to the surface! -- and mysteriously lacking in tedious detail on this one.)
2. I have decided that macaroni cheese is much improved by steaming a head of cauliflower over the top of the pasta water (chopped into florets & the stalk into chunks) and mixing it in. This is perhaps obvious but it had not previously occurred to me, and I am a Fan.
3. Smitten Kitchen posted a recipe for roasted sweet potatoes and chickpeas, and linked onward to an article about the perplexing USois use of "yam" and "sweet potato". I am enlightened. (I will promptly forget it again, no doubt, and discover it once more In The Future and be delightened again, but I can't quite see this as a downside.)
4. ... and a bonus, edited in post-facto because my mum just put it on facebook: Hugh Fearnley-Whittingstall's potato peel soup. YOU'RE WELCOME.
deborah_c gave me for... a birthday Some Time Ago, mentions meringues only in the context of putting them in a bell jar you then PUMP ALL THE AIR OUT OF, because it is fascinating on a great many topics -- how to make pastry with chocolate! the physics of boiling dumplings until they rise to the surface! -- and mysteriously lacking in tedious detail on this one.)2. I have decided that macaroni cheese is much improved by steaming a head of cauliflower over the top of the pasta water (chopped into florets & the stalk into chunks) and mixing it in. This is perhaps obvious but it had not previously occurred to me, and I am a Fan.
3. Smitten Kitchen posted a recipe for roasted sweet potatoes and chickpeas, and linked onward to an article about the perplexing USois use of "yam" and "sweet potato". I am enlightened. (I will promptly forget it again, no doubt, and discover it once more In The Future and be delightened again, but I can't quite see this as a downside.)
4. ... and a bonus, edited in post-facto because my mum just put it on facebook: Hugh Fearnley-Whittingstall's potato peel soup. YOU'RE WELCOME.
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3. Why have I never tried roasted chickpeas? I've been aware that this is a thing you can do to chickpeas since before I'd ever encountered a chickpea (because of Madhur Jaffrey's Seasons of Splendour) but I've never gotten around to it. Clearly I should make the experiment sometime soon.
But they're so good soft!
4. Today I learned: some people peel potatoes before roasting them, for reasons other than "the potatoes would have otherwise needed scrubbing." The recipe sounds delicious, but I will probably never have occasion to make it, because I never peel potatoes, even when I'm mashing them.
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2. They ARE so good soft. This is probably Saturday dinner, however, and I shall report back.
4. Oh I don't peel potatoes when I'm mashing them (except for Very Specific purposes, viz, potato doughs for dumplings/gnocchi/etc), but I kind of like to when I'm roasting because if you've got an adequately floury potato and you fluff it up you get more of the delicious crunchy bits. (I also like delicious crunchy skin! But tend to achieve *that* by frying smol potatoes.)
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