Another recipe from Mark Bittman's How to Cook Everything: The Basics and an easy one. The rolls my wife bought were enormous, a good 10.5 inches long - cut in half, still easily long enough for two sausages. The only real "work" was chopping and waiting for everything to cook.
I haven't made that in a while, but it can certainly be a tasty treat.
ReplyDeleteThe best part of the Bittman basics book are the reminders that, at its heart, cooking is pretty easy. It takes time and sometimes a little muscles but it's not rocket science. And, what's more, there's no reason not to learn from thousands of years of human trial and error. I have felt intimidated in the kitchen for most of my life and the book has definitely helped. In a funny way, getting more seriously into making drinks has also helped. It has brought a sense of competence.
DeleteSimple recipes yield profound rewards.
(Pretend I didn't wait more than two weeks to respond to this.)
DeleteYeah, I can understand that.
I have a long development with cooking and have had hangups with some things along the way. Mostly, though, those particular things have all been some weird reluctance to attempt a new skill in the kitchen, like the first time I made chowder, which seemed very daunting.
It is also a mixed blessing to spend 20+ years living with someone who is so damn good at it. I eat well, of course, and rarely have to put much thought into any of it. Amazing food appears in front of me whether I make any effort or not. I have also learned a tremendous amount about food from my wife - far more than I would have living with someone else or - gasp! - by myself. On the other hand, it can be intimidating and working in a kitchen together tests both of our patience. But we're getting better at that, too.
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