| Nov192008 | Slow Burning |
I burned my the back of my forearm last night. It’s not a big deal but it kind of smarts. To the best of my recollection, it’s my first decent cooking injury. Sure, I’ve nicked myself with the knife, peeler or grater and I’ve touched hot things before but this time I have a nice welt to show for it.
I’m actually super-excited about cooking these days. After the beer can chicken, I learned to make some cornbread (who knew it was so easy?) and just yesterday I spent 4+ hours of my life making beef stew. Now, the actual shopping and prep work for this stew took less than 30 minutes but the cooking time was 4 hours. I love me some slow cooking.
So the way I burned my arm was that the stew was incubating in the oven and I tried to live the heavy cast iron lid up to see if I had burninated it into oblivion. As I lifted the lid, my arm came in contact with the top of the oven and the rest is history. “History” because this is the first time in my life that I’ve ever wanted to use moisturizer.
Cooking makes me feel like a mad scientist sometimes and that’s a very good feeling. Right now I feel a certain affinity for “peasant food” because it involves lots of simple ingredients and simple tools. No need to buy stupid crap like thermometers, ramekins, pairing knives, etc. I’m also totally digging on ceviche because I love lime juice and cilantro.
One last thing: I don’t get Japanese food. There, I said it. I spent a measly two weeks in Japan and I don’t understand their food culture anymore than I did before I left. Whilst over there, I ate practically the same stuff I find in the food courts here. Where’s the real Japanese cuisine? What do people eat in their homes? Where are the vegetables? God, it confuses me. I feel like there’s the same smokescreen of restaurant food vs. home food that exists with Chinese food.
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