eating & talking
What makes a pretzel a pretzel? I once made bagels and it involved cooking them in water. Is this similar?
Making me so hungry... but I'm home alone with lots of schoolwork to do, and at best that means mac and cheese. Sorrow. This blog has so many beautiful pictures of food! I like how simple most of your experiments area- it's like the italian aesthetic kind of applied to everything.
Mr Xu, I don't know how a pretzel is distinguished from a bagel, because yes, they're both boiled before baking. They do taste different, though. Let's make bagels one day.Thank you, Ms Carney. What do you mean Italian aesthetic? It is a great compliment to be called anything Italian, but I'd like to know what exactly. Like the Italian modern aesthetic? Minimalism?
I have heard that the focus in Italian cuisine isn't on complex foods, but on perfecting the combination of a few perfect ingredients. For instance, if you make tomato sauce, it has to be just the right combination of incredibly fresh, flavourful tomatoes, onions, and basil, but that can be it for ingredients.
That's amazing! Yeah, I think that's a big reason why I love Italian food so much: I like minimal flavours – quality over quantity – in which each of the very few ingredients are selected and handled meticulously, where you can taste “core” flavours distinctly rather than a medley of things.That's how I feel when I make tomato sauce: I love the beautiful simplicity of butter, onion, and tomatoes (and garlic if feeling adventurous). The success of the cooking is the meticulous control of a few ingredients, rather than a bunch of combined flavours.