This isn’t exactly a copy-paste of my Christmas wish-list, but it’s pretty darn close. Would love to hear other suggestions or feedback if you’ve tried one of these products or have one of the books.
Michael Ruhlman remains one of our better food writers and thinkers, but he’s also on the persnickety side of things. Go watch “Stupid Kitchen Tools” for a good sample-rant. But he’s always put a lot of thought into his opinions, so when he launched a line of kitchen tools I was pretty sure they wouldn’t, you know, be stupid. A few I’m interested in.
Offset spoon set – No more tasting spoons sliding into the bowl. Brilliant.
Perforated egg spoon – I have one of these that works well enough but the handle is way too long in my opinion and the bowl itself too shallow. Ruhlman’s got the right idea here.
Nigel Slater, for fire-side reading
- The Food Lab: Better Home Cooking Through Science
- The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian
Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe’s offerings feature staples that were once unknown in the rest of the world in dishes such as:
– Squash Blossom Soup
– Cedar-Planked, Fire-Roasted Salmon
– Pulled Buffalo Sandwich with Chayote Slaw
– Corn and Tomato Stew
– Cranberry Crumble