Thursday, April 28, 2011

Songs About Cooking

You might have seen this before, but until @pgofton posted it yesterday I hadn't:

Steve Albini's cooking blog.

I used Jacques Pepin's method of making julienne of carrots: using a vegetable peeler, cut long strips of carrot, then stack them, roll them lengthwise and slice into thin ribbons. This gives a much longer, nicer looking julienne than using a grater. I also sliced the cabbage core thinly for more substantial texture.
Come on, James Martin - surely you should be sending an invite to Albini to join the Saturday Kitchen?