Lessons from the Broth
I am re-reading this.
By Michael Ngigi
I’ve always had a long standing interest in culinary arts. Every once in a while I shop for cooking ingredients (mostly stuff I’ve never tasted) and experiment with the aim of discovering a new recipe. I have always been fascinated by how varying tastes in ingredients come together and produce great tasting food. Think about it, how can pepper, salt, honey, chicken and heat come together to form the best roast chicken? I doubt you would eat ground pepper by the spoon with nothing to accompany it, not even water!
Every year, I take a few months off animal products to rejuvenate my taste buds. I’m on my second week this year. During this period, I take time to learn how to prepare tasty vegetarian meals. For those of you who think veggies can never be tasty think again. Take time to visit an oriental restaurant and…
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