utility and blood

Sometimes I become sort of addicted to things I can't afford. Everyone probably does this. And seeing that so desired item gets me really excited. So, I put it to you, does this image excite you?



I need to take a minute.



Okay. Wow, I may have to grab another cup of coffee to recover. Not that I really want that specific model, but it is surprisingly dramatic in aesthetic for a knife, wouldn't you say? Actually, I would love this knife, but it costs $300. Not ready for that kind of investment.

Cooking tools are of great interest to me as of late. For a while now, I've been in love with my 12-inch cast iron skillet (and I still am). Over the two or so years I've been really interested in food preparation, I've found that cast iron is my favorite material, because it can handle any heat--any kitchen heat, that is; it probably can't handle 5,000 C as my brother Joe offered up as a challenge. You can cook anything in cast iron, from pad thai to cobbler. Even though it's probably less healthy, I also like roasting in the pan, if for any reason, it looks awesome pulling a browned roast hunk of protein out of the oven on a contrasting deep black, rustic thing of beauty. I mean, look at this turkey:



Hmm, embarassing that I used the plastic red popup POS. NEVER AGAIN thanks to my Polder. Amy hates that I call it Polder instead of thermometer.

I'm working my way into some other cooking methods made possible by different specific pans. I'd really like to get a cast iron dutch oven, but before I do the research and figure out the size I want, I'm going to venture east and start goofing around with a wok my great cook of a mother gave me. Now, it isn't actually cast iron, but rather carbon steel, which will heat up faster and is much lighter. The only issue is that Amy and I used it a few times without knowing about the necessary maintenance, and thus there is a bit of rustiness that will require some steel wool before I recure. The pan already has a beautiful deep black patina in the bottom, but just above it things start turning orange. A regular sponge is not doing the trick. I'm excited about this project. Once I get rid of the rust, I will then begin the curing process which is only possible with frequent use. I seriously can't wait to get the steel wool and get going on this.



Part of my excitement for these tools of the kitchen is that I found out I have slightly high levels of "bad cholesterol" in my blood, also known as LDL or low-density lipoprotein. Pretty much, not good for my staying alive if I let it get worse. So I'm avoiding baking (less carbos means easier to lose weight) and increasing the amount of vegetables and lean meat in my meals. This requires more skill in developing the tastes of these foods, since I cannot rely on fatty methods like adding cheese or frying (I use cheese a lot, as it turns out).

Oh, and I'm also pumped about enhancing flavor by the use of herbs and spices. I went to a really awesome online store called The Spice House, and ordered up a few things like fancy cinnamon (actually Vietnamese Cassia or Saigon cinnamon), a nutmeg, and some allspice (which I have never used and feel like I'm missing out). To use the cinnamon and nutmeg, I also grabbed a microfiber grater. I'll be adding nutmeg to your eggnog like you never imagined. Spicing things up is fun, and maybe I'll achieve a great barbecue sauce or rub or something. Or at least keep my oats tasting great.



Hey, while I'm on the subject of cooking tools, I got a mandolin slicer from my brother Joe for Christmas, and that thing is super great. It allows me to cut vegetables super thin, which I find I enjoy most with carrots. But just for fun, I made a low cholesterol, high health ratatouille style meal a few nights ago with brown rice, carrots, onions, eggplant, summer squash, zucchini, and some on the spot tomato sauce (kitchen ready tomatoes, extra virgin olive oil, basil, garlic and oregano). I sliced the carrots, eggplant, and the squashes (zucchini is a squash!) with the mandolin and cooked briefly in my cast iron skillet. The thin slices were really pleasant in my mouth, and although it doesn't seem superior to a more coarsely chopped ratatouille, it was still really freakin good. I had it with a boiled chicken breast (pathetic I know) and was actually amazed at how easily I prepared a healthy meal that tasted so good. Unfortunately, I made a LOT of it, and Amy is gone this weekend, so I've been stuck eating it for lunch and dinner almost every day.

Writing and reading about food is almost as good as eating it, sometimes. And if I'm going to rid myself of this bad cholesterol, maybe I need to spend more time writing about it, anyway. Just a warning.

BRIAN OUT.