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Sep. 26th, 2003 01:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutApparently, I have been accidentally trendy again.
Over the past couple weeks in my new apartment, I have experimented with long oven braises. I like them. They leave everything meltingly smooth and full of flavor. They perfume the apartment with good smells. They're easy to do when you work at home.
And they make great leftovers. This coming from someone who isn't a big leftover fan (but who hasn't set her microwave up yet, so stuff that reheats on the stove well is in high demand).
Now I am told that "slow cooking is the hottest new trend in food" (according to a promo for Paula Wolfert's new book).
Well, darnit, I used to make two-hour stovetop goulash back in Chicago, nearly ten years ago now. So I'm going to pretend that the world is just catching up with me, if you don't mind.
Over the past couple weeks in my new apartment, I have experimented with long oven braises. I like them. They leave everything meltingly smooth and full of flavor. They perfume the apartment with good smells. They're easy to do when you work at home.
And they make great leftovers. This coming from someone who isn't a big leftover fan (but who hasn't set her microwave up yet, so stuff that reheats on the stove well is in high demand).
Now I am told that "slow cooking is the hottest new trend in food" (according to a promo for Paula Wolfert's new book).
Well, darnit, I used to make two-hour stovetop goulash back in Chicago, nearly ten years ago now. So I'm going to pretend that the world is just catching up with me, if you don't mind.
