I love reading all sorts of food blogs and writing this one, and particularly adore reader comments. I especially enjoy the feel of direct contact with other cooks cooking right now- the unglossed reporting of things gone sadly wrong and kitchen triumphs surpassing expectations. There are real photos of the real thing, too- not some approximation from a newpaper's photo bank.
Having a food blog and reading others has made me eager to try new things,and new ways of making old things, and that's good. But I am bothered, in a way, by the very variety which makes the blogs I read interesting. You could easily get the impression that I, for one, never make the same thing twice. So not true, and so not a model for good home cooking.
There is is no greater pleasure than making a dish you know you love, and could make in your sleep. One where you've honed down your favorite method, and it is a part of you. Every cook has these standbys- for the times you don't want to struggle, you want to be sure someone will like their treat, or you need the comfort of something familiar and good. They are a huge part of your personality as a cook. Your family and friends think of them when they think of you. And vice versa.
I understand that nobody wants to read, "Today I made my favorite chili again", complete with links to the last 45 times I talked about chili. But actually, I'm thinking that maybe, just a little bit....somebody does. I've just had a birthday, and the accompanying fit of retrospection has resulted in the following list of past posts, about stuff I make often. Hope it is some use.
The photo above is Cantonese American Beef and Tomatoes. (The last time I posted about it, I didn't take a photo.) I had it for supper last night and it was as easy, good, and synergistic as ever.I think one of the reasons that it is so good is that because it is so simple, you can get it hot from the wok and on to your plate so fast that it doesn't loose its sizzle and scent.
These are some more past posts about food I make over and over again. And over again:
Of course, there are more. Some of these things I've been making for decades, others were recently adopted into the rotation, but they are all permanent repetoire, set in head and body memory, and feel comfortable, but not boring. Maybe you could tell me about some of your repetoire standards?