Thursday, March 11, 2010
This is an idea I've been considering for a while now. Truth is, I think mostly about food...the food I made last night, the food I want to make, the restaurants I'd like to visit. Today's culinary lab (#6 now) stressed the importance of "mother sauces", classic sauces that can be turned into a variety of "small sauces" from there (the bechamel became a mornay cheese sauce, the espagnole sauce became a demi-glace). I liked that idea, sort of a culinary progeny...one thing creating another, a variety of options. I'm the mother sauce in this equation, and this blog is one of my new small sauces. I cook, I eat, and now, I write about it. Oh jeez, did I really just call myself the mother sauce?
- ▼ 2010 (21)