RecipeMuncher

I would like to share more about Philippe Starck’s Le Lan in Beijing but heaps of work get in my way. I need to finish some sketches for tomorrow’s meeting… aarrg! But for Lasang Pinoy, Sundays (yeah it’s early Monday morning here in NZ), here are photos taken about a year ago when [...]

There are some things worth making and there are some things better made by someone else. It goes without saying that the borderline between these two categories is entirely objective and open to dispute. The Pittsburgh Post Gazette recently featured a mother who makes her own toilet paper and her kids’ diapers. I admire this woman’s initiative and determination to put her crafting talents to good use, but I will never, under any circumstances, make panty liners for my girlfriends. This anecdote may not be in good taste for a food blog, but you have to admit that it illustrates my point. Some things just don’t seem worth it.

This truism holds, well, true in the world of comestibles, too. Sometimes it’s a certain ingredient that will make me change the page in my cookbook. Sure, I can get away with substituting beef stock for veal stock, kosher salt for gray sea salt, black cod …