Comments on: Top 10 Kitchen Ingredients

By: encnyc

encnyc — Sun, 01 Mar 2009 05:15:51 +0000

I had just been perusing your site, when, voila, I saw this story.

http://www.google.com/hostednews/ap/article/ALeqM5gQ_m-JL_cJD9LvwzqqmdtvMwgVjgD96IRB300

I use pretty much the same basics you do, and I cooked in restaurants for years before I got my law degree. Kudos for you to being on the right track without having to cook in all those restaurants and without all those drunken after-cooking nights with hot, but distant, restaurant staff!

By: Jess

Jess — Wed, 25 Feb 2009 06:07:55 +0000

Thanks! I am definitely going to try this. It looks really good.

By: Jessica

Jessica — Wed, 25 Feb 2009 02:39:42 +0000

I also use an extraordinary amount of garlic, it’s almost ridiculous. I would have to add eggs to the list, and substitute walnuts for the almonds…and I, too, love butter.

By: La Sooz

La Sooz — Wed, 25 Feb 2009 01:25:56 +0000

Yes!! Your 5 Fave “Go To” Recipes. Even if they are more mixing ingredients and simple stuff–I like your style in other stuff, food can’t be far behind! I love your blog. It is such a breath of fresh air. I am seriously tiring of the Big Ladyblog That Starts with J.

By: Jess

Jess — Wed, 25 Feb 2009 01:05:58 +0000

My list would be pretty much the same. My new ingredient obsession though is feta cheese and marinated artichoke hearts. I need more recipes besides salads that I can throw them into.

So I am taking a Prehistoric Food Production class and we have been talking about all of the health problems that have come along with agriculture specially the vitamin deficiencies. My professor noted that one of the foods that people began to eat to regain vitamins was garlic because its is very high in Vitamin C. And no one like scurvy. But it totally makes sense as to why garlic is consumed in so many cultures.

By: PurplePeopleEater

PurplePeopleEater — Wed, 25 Feb 2009 00:34:48 +0000

Now we just need your 10 favorite recipes, Penny. Please?!!!

By: JDRegent

JDRegent — Tue, 24 Feb 2009 23:18:50 +0000

Neighbor Nancy, it’s recession tourism. Try not to get too depressed.

By: Neighbor Nancy

Neighbor Nancy — Tue, 24 Feb 2009 21:57:57 +0000

JD, that’s wonderful!
I, too, like to imagine I am in the whimsical places that have inspired my cooking adventures.
It is good to know I am not alone.

By: JDRegent

JDRegent — Tue, 24 Feb 2009 21:40:59 +0000

In my opinion the secret to perfect eggs is to cook them in a ton of butter instead of oil, and add lots of fresh basil or herb of choice (mushrooms would be good too!). I like to pretend I live on a rustic french countryside when i do it.

By: JDRegent

JDRegent — Tue, 24 Feb 2009 20:51:00 +0000

BUTTER. I absolutely despise margarine and butter substitutes (except for spreadable soy garden which I use on toast) and add butter to almost every recipe. I realize it’s the first thing people try to get rid of to lose weight, but I’ve never tried to lose weight and in any case follow the Julia Child school of cookery. It’s hard to fuck up a meal when you use enough butter. I use it instead of oil whenever possible. Also fresh basil, by far my most used herb, followed by mint. Sage is lovely too but I don’t reach for it as often.