1. THE SMALLER THE KITCHEN, THE greater the discipline. And the organization. 2. Thrift rules. In other words, there are no such things as “leftovers” — only the beginnings of future meals. (Thank you, Tamar Adler, for this bit of…
Category: Food
Reflections in a rib eye.
Cook’s Honor (A Prosatio Silban Tale)
(Three-and-a-quarter printed pages. If you’re new to these tales, here are the preface and introduction.) THE FIRST CLUE PROSATIO SILBAN had to the midnight intruder was the sound of someone rifling through his galleywagon pantry. The second was the paring-knife…
Prosatio Silban and the Last Meal
(Three printed pages. If you’re new to these tales, here are the preface and introduction.) ASIDE FROM BUOPOTHS, NO ONE knows exactly what a fatberry-cake tastes like. But measuring by how many the quaint lumbering beasts eat, the greasy maroon…
Prosatio Silban and the Leisurely Eggs
(If you’re new to these tales, here are the preface and introduction. Enjoy.) TO THOSE WITH LITERALIST SENSIBILITIES, the phrase “ridiculously beautiful” may suggest mere hyperbole and labored contrivance. But take dawn by the western bank of an iridescent river…
There is no such thing as ‘too much garlic.'”
— Your author, in a culinarily inspired moment
A Prosatio Silban Amuse-Bouche: Balance
“WHEN IT COMES TO DINING, the quality of the food isn’t the only concern,” Prosatio Silban explained, sliding diced potato into an oil-slick skillet and spreading the cubed tuber evenly with a satisfying hiss. “I have cooked gourmet dinners for…
A Prosatio Silban Amuse-Bouche: Writing
“THOSE MARKS ON YOUR CUTTING board look like words in an ancient language,” observed Prosatio Silban’s customer. “They are, actually,” the cook explained. “The story it tells has been written by me almost every day for all my professional life,…
How to Dress a Salad
THIS IS A DEVICE OF my own invention, based on a semi-traditional vinaigrette formula, with additives. It will keep unrefrigerated for a couple of weeks (perhaps longer, but at a salad or two a week I haven’t had a chance…
Why I Love: Cooking (Rewind)
IT’S THE PROCESS OF SCRAWLING ingredients on a shopping list, buying them, unpacking them, staging them, using them. It’s the quiet alchemy of watching those ingredients transform into something delicious and nourishing. It’s the adrenaline rush of following a new…
Why I Love: Grocery Shopping
IT’S THE ANTICIPATORY PROCESS OF scrawling ingredients on a shopping list. It’s the simple pleasure of browsing a well-stocked and -stacked produce display. It’s the ritual of interacting with the people at the butcher/fish/cheese counters. It’s the Dad-inspired satisfaction of…
5 Thoughts: Confessions of a Vicarious Eater
1. “WHAT DID YOU EAT?” THIS question works its way into every conversation I have or had with someone (online and off) relating to culinary experiences. 2. There’s a reason for this: I am obsessed with matters gastronomical. Not in…
First Graf: The Physiology of Taste
THE FIRST BOOK THAT ACTUALLY got me thinking about food as something other than tasty fuel with which to stuff my face was Jean Anthelme Brillat-Savarin’s 1825 work, The Physiology of Taste; or, Meditations on Transcendental Gastronomy. Part travelogue, part…