we look for the best quality you can find for most things.
Great stuff does make a difference
Here are some of the ingredients our family has been using for generations, or well at least since we finally found them in a local store.
- Peppercorns/Baies rose
- Maille Dijon Mustard
- Maille red/white wine vinegar
- Shallots – even if we say onions in the recipes here mostly we use shallots; if the quality is good and they are a hard as my Grandfather’s hands in winter.
- Malt Vinegar
- Rice vinegar
- Kikkoman Soy sauce
- Fleur de Sel
- Good quality fish sauce from Vietnam
- S2B japanese curry powder and curry blocks
- Garam Masala
- Chana Dal
- Good quality butter and olive oil
The Indian spice kitchen is magnificent, deep and fascinating
A first exposure to Indian food was when my Grandfather, who served in India during WWII, cooked me a curry. I was 9 or ten years old. It was a revelation. Like a stealth communication into the future, so very unlike the monochrome post-war irritated generations cooking. No pressure cooking involved. It was magnificent and I think I can still smell the cloves and the spices. Remember the love, watching him serve it. Power. A mindspace.
The secret of many years of educating myself, the zero point, is to find an Indian Speciality store. I like the Hindu ones, with the incense and shrine vibe making me think of distant travel. There you will find the Garam Masala, Dahl makhani, Bhel Poori, and a vast number of other spices, chutneys. All I recommend is to go there, and start following your nose. Try things, buy the best basmati and the crimson lentils. Otherwise, good luck and just try.
Then we go to find a turkish store, where the fruits of a vast kitchen are hiding under the mainstream dishes. We bought a turkish cook book. It is not what is cooked so much as how it is cooked that makes this a great kitchen on a par with any other.
Wine is one ingredient that helps sauces and chefs alike.
Celluloid Sous Chef 