It seems like I’ve got a lot of new stuff going on lately. I’ve also received some new stuff and bought some new stuff. Stuff!
Firstly, I started the Natural Chef program at Bauman College last week. Although I haven’t actually cooked anything yet, I’ve been enjoying it a lot. Our sanitation and knife skills classes are this week, and after that we can get into the kitchen.
Yesterday after class I headed into San Francisco to check out Economy Restaurant Fixtures for some supplies. They have just about everything you could need to start or run a restaurant, right down to salt and pepper shakers or menu covers. It was kind of funny to see it all lined up on shelves.
Apron, chef’s pants, knife roll, paring knife and knife covers. I’ll look so official! I also picked up some small stuff for home cooking – ramekins, a fine wire mesh strainer and large piping tips.
It was recommended to purchase a recipe management program, and I went with Living Cookbook after reading lots of reviews on Amazon. So far I’m very happy with the software, and am working on importing all of my collected loose recipes. One of the great features is having nutrition information for each recipe, like you can see at the end of this post.
I found myself with just a bit of extra money last month, so I bought some e-books that were on my wish list for a long time.
Sneak Peak and Pudge-Free Holidays by Lindsay of Happy Herbivore, and Impossible Pies and Lunchbox Bites by Hannah of Bittersweet. I haven’t made anything from any of them yet, but I’m looking forward to it.
I don’t get over to Rainbow very often, but I happened to be in SF yesterday so I made sure to swing by to stock up on Teese and other such specialties. I wasn’t looking for creamer, but I saw this coconut milk creamer by So Delicious and figured I’d give it a try. I normally use Silk or Trader Joe’s brand soy creamer, but I’m not in love with either. I tried the coconut creamer this morning and the verdict isn’t quite in yet, but I think I’m going to like it. The flavor is pretty natural, with a little hint of coconut, and I only had to use about a Tablespoon, as opposed to the soy creamers which it seems I need to use more than one serving to achieve my preferred creaminess. I haven’t seen this coconut creamer on my side of the bay yet, so I’m hoping that Berkeley Bowl or Whole Foods will pick it up soon.
A while back, my mom asked if I wanted anything from Pampered Chef because she was going to a Pampered Chef party. I said there was nothing I needed, but made a few small suggestions. A few weeks later she sent me a big box full of stuff! It included a garlic peeler, garlic slicer, bamboo cooking tools, a stoneware baking sheet, chow chow relish, rice chips, glazed pecans and Southern Living magazine. It also included a cookbook published by my parent’s church, chock-full of good old southern recipes. My mom is the best!
Ever since hearing about the wonder of Kala Namak (black salt) on the internets and reading about it in Vegan Brunch, I’ve been looking everywhere for it. For anyone who doesn’t know about black salt, it has a sulfuric aroma and flavor, which helps to simulate egginess. I finally decided to just order it on the internet, and did so at Salt Works. This 9.5 oz jar was only $7.95, and they offered free shipping in September, so I think I scored a pretty good deal. This jar will last me a long time…
…making dishes like this! This is the tofu omelet from Vegan Brunch. I made the mushroom filling with white and shiitake mushrooms because the store was out of cremini, and substituted chard for the spinach because it’s what I had. I also added some shredded cheddar Teese inside and on top, and broiled the omelet for a few minutes at the end to melt the Teese. In the back is a roasted sweet potato hash with ketchup. I had high hopes for these omelets after reading rave reviews, and they lived up to them. It’s not exactly like a real omelet, but I think it’s the best simulation you could make without actual eggs.
This isn’t new, per say, but it’s new for this year. I caught a glimpse of Buffalo Bill’s Pumpkin Ale and had to have it! It’s my favorite pumpkin beer, although Shipyard Pumpkinhead is really good too. Gotta get it while it’s available.
And finally, a first for me: I won a blog contest! Alisa over at One Frugal Foodie hosted a contest to get rid of some cookbooks she didn’t need, and I won a copy of Nonna’s Italian Kitchen by Bryanna Clark Grogan. Score!
That’s it for today. Between going to school and working full time, I’m unfortunately not going to be able to post as often as usual, which wasn’t that often anyway. I’ll probably have some interesting things to share from school – I have to make some recipes at home and write up reports for homework. Either way, I’ll try to keep posting at least a few times a month.
Speaking of the upcoming month, it’s time for VeganMoFo! I won’t be able to participate this year, but for a full list of participants check out Kittee’s post. I will certainly be perusing the list and hopefully discovering some new blogs.
Bonus Jake pictures!