Spike and I have similar taste in cuisine.
Can we just take a second to say thank you to Mark Bittman for his Kitchen Express? I used this cookbook back in…San Francisco, Kentucky, I don’t even remember…it got lost in one of the many moves, I gave myself 2 years to find it, it never showed back up, so a few months ago I invested in a new one. This is the best FREAKING cookbook on the planet.
Know what I love about it? There are no measurements. There are no haughty instructions, no fancy cooking words, no obscure ingredients that you need to buy a $15 jar of for one teaspoon and then left to sit in your fridge for another year and a half before you find it again and are like, “What the F is agar-agar?”
The recipes are all like, “season the meat with xyz, chop up some onion, carrot, and celery and heat it in olive oil and garlic, throw the meat on there and season with chili powder, or don’t, who am I to tell you what you like to eat.” I love it. And everything comes out tasting DELICIOUS. And they really do take like 30 minutes to cook. Even for a total kitchen/meal destroyer like myself.
Case in point: I just opened the book and read one recipe (which is only 4 lines of text). Here is an excerpt:
“…mix in a handful of chopped parsley, salt, pepper, a teeny bit of garlic, (optional) or shallot (or red onion, or scallion, or whatever), and if you have it, a sprig of rosemary.”
“or whatever”. My kind of cook. Two thumbs up.
Rambulatory Ambulatory 