2012 in Summary

Hi guys!

I haven’t been around for a while since I’d been busy — mainly with helping my mom around the house, get-together with old friends and older siblings who’re living with their respective families somewhere else and lazing around the house, as I believe a vacation is not a vacation unless you do completely nothing.

So, let’s look at 2012. It was an interesting year. I remember reading that some fortune tellers use the word interesting to describe adversities/life challenges, and that’s how 2012 is like. It has lots of good and bad stuff and some that are blessings-in-disguise. I’ve also started this blog sometime last year, and it’s definitely one of the good things I’ve done in 2012.

 

What are the things I’ve learned in terms of cooking and food?

  1. The best recipes are family recipes. At the start, I used to consult different cookbooks and websites online, but almost always the answers I’m looking for I get from my mom. My dad doesn’t cook much, but he makes the best steak and some Asian dishes I’ll definitely list here in the future.
  2. Presentation makes the food much better. I don’t mind presentation that much when I’m just making food for myself, but when there are visitors and I’d want to show off a bit (ehem, ehem), well, presentation makes a lot of difference. It can be as simple as cleaning up the plate with a clean paper; wipe it around the inner and outer circumference. Also, always allow for open space and know which plate to use (a flat dish, a shallow bowl?)
  3. Garnishes are part of the dish’s flavour. I used to have this silly idea that a garnish is just garnish, something to use to make the food look better. I’ve learned later on that garnishes should enhance the flavour of the dishes. For example, dusting a dessert with powdered sugar, chocolate shavings or some berries, whichever is appropriate. This also means that you must add chocolate garnish if it’s complementary… though I really wouldn’t mind otherwise.
  4. Best to get some decent cookware. Honestly, nothing’s more irritating than when you’re in the middle of cooking and suddenly the handle of the frying pan becomes loose or when you’ve just bought a nonstick pan and a few weeks later, the coating peels off. Graaa. Waste of money. Also, knives. You have to personally experience making do with a dull knife and then using a sharp one that just glides through the food — it kinda feels like seeing light at the end of the tunnel, truly.
  5. Bacon makes everything better. ‘Nuff said.

These are the things I learned anyway. If you want specifics, I suggest you start reading the 100 Greatest Cooking Tips from Food Network. It’s too long to read in one go, your eyes will glaze over, but here is where I get some really essential tips such as using some of the water used for boiling pasta and adding it to the sauce.

 

With that, I’d end this with a belated greeting of happy New Year! How has your 2012 been?

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