Funsucker! Or wait…
Oh , for sure. In terms of practical application to cooking, adding a salty condiment is adding salt. And ‘fat is flavor’ is something cooks like to say (as they’re adding another pound of butter).
I still enjoyed it far more than David Chang and his bros or Christine McConnell and her puppets.
Agree , she did work for Alice Waters and would cook circles around any of us .
No need to make yourself suffer as I completely disagree with both of your statements. Soy sauce is salty. Can it be made with more or less salt? Yes, but regardless you should take that into account when seasoning what you cook. Seems a rather pointless distinction. And Fat does equal flavor. Perhaps you don’t like the amounts of salt or fat that she uses, but that doesn’t change the facts. Perhaps you should have phrased it “culinary preferences”.
Cxld. The buttermilk was way past use date so I’m going with tons of fresh herbs, lemon and garlic tonight in a roasting bag instead.
Samin is the guest chef on CBS Saturday morning today. Every recipe, including the yogurt chicken, was featured. She discussed her book and the video series. I enjoy her entire personality.
You might enjoy the book - it’s very thoughtful and clinical in isolating sources of flavor so you can learn to put them together in different combinations. You probably know a lot of it already as a food enthusiast, but it’s very thoughtfully analyzed.
Library might have it… mine does.
I have the audio ver of the book.
It’s very visual though - there are tables and charts and wheels
I asked Santa for the book🤞
I like the book, especially given my recent foray into “souring aggents”.
One day/week/month I’m going to spend lots of time reading, evauating, and planning dishes with it, and with The Flavor Bible.
For now, I’ll just come here!