This is really not a recipe for leftovers. It is just the minutiae in my head. I want to talk about "props". What is that? It is something that you use to take a picture of food to make it look good. It is the folksy bench with splintered wood and chipping paint, in just the right light, with a plate of tangerines perched atop. It is the French country tablecloth with the perfect Gnocchi sitting there, making you want to either A) Steal the tablecloth (which is the case most the time when I see it because I have a linen addiction) or B) eat the Gnocchi. I fail at this. I decided to give it a try using the stuff around my house.
Yes, this is the stuff I found around my house. I swear. Annie made me this little creature. "Hi Annie and Evan, mommy misses you".
This isn't a prop. It is my knitting. I don't think I ever told you this (heh, I probably did a million times) but I am multi-faceted. No really. I knit non stop (in between cooking nonstop). I owned a Yarn store and everything.
I tasted the most amazing dipping sauce for Artichokes that I have ever had. I found it on Viet World Kitchen
I know I have said this like a million times but I was Korean in my past life. I think that Kimchi is my favorite food in the whole world. Of course I have said that about many things.
You HAVE to try this. It would taste good on lots of stuff.
Look what I got in the mail! My pal Pam at Snappy Service Cafe surprised me with it. I squeed when I opened it. I love love love it.
I finally went out in the garden and cut the chive flowers. I shoved them in some vinegar. That is why MY picture isn't as pretty as others. I have a tendency to SHOVE.
No pretty bottle either. That is just how I roll. Function over Format for this gal.
Sometimes I feel like Stewart
Kimchi Sour Cream
Viet World Kitchen
1 1/2 teaspoons mature (stinky) kimchi juice
2 pinches sea salt
2 pinches sugar
Smidgen of crushed garlic
1 teaspoon unseasoned rice vinegar
1 1/2 tablespoons sour cream
1 1/2 tablespoons mayonnaise
Stir together the kimchi juice, salt, sugar, garlic, fish sauce, vinegar, sour cream, and mayonnaise. Let sit for 5 minutes then taste and adjust the flavor. Cover until you are ready to serve. Makes about 1/4 cup.
Ha - I am with you Janis. No time for props most of the time. Increases the time before it gets into my belly!
ReplyDeleteAs someone who sees the world as potential props nowadays, thank you for grounding me a little bit!
ReplyDeleteLove you Ethan. Keep doing what you are doing. You pull it off well. I, on the other hand, don't.
ReplyDeleteWill you collect your articles into a book? I think the world is ready for your wonderful combination of humor, food wisdom and excellent photography. I may even bid for the movie rights!
ReplyDeleteHee, I for one like your props, the amigorami creature is cute. We've got the same two obsessions, cooking and knitting...or is it knitting and cooking. Wha'ts that your working on? Hmmm...
ReplyDeleteI am making a sweater called Rosalia.
ReplyDeleteThanks Wingy. Huge compliment coming from you. I love your writing.
ReplyDeleteI detest how much everything depends on the #!*&!% staging. I suck at it. Plus, since I don't do baking, which is forgiving when an hour is spent setting up the picture, but with dinner food, which includes a family that is not forgiving when the food cools and congeals while I try to get a not-so-lame shot, I'm out of luck.
ReplyDeleteJust curious, in your charcutepalooza stuff, will you be making a cute meat called basterma? Curious minds want to know
Hope we make Basterma but I don't get to choose!
ReplyDeleteI LOVE MR. MONSTER!!!
ReplyDeleteHa, I love your props. And I have some bad news for you: Your chive flower photo is really pretty! Sorry to break it to you, but there it is ... Love, A girl who may be a little bit obsessed with props ; )
ReplyDeleteI love Kimchi! What a great way to use up the leftover juices which I can't bear to throw out:-). I'm going to have to make this mayo soon! Thanks for the inspiration!
ReplyDeleteThis mayo sounds perfect - and I love all of the unique little tidbits throughout the post!
ReplyDeleteI love the idea of using Kimchi in this way! Spicy and creamy! Mmmmm
ReplyDeleteI love kimchi too... does this make me a korean in my past life?
ReplyDeleteThis kimchi mayo could go on anything, sandwiches, veggie dip, etc.
ReplyDeleteNext time I'm in MA, I'll stop by and we can make kimchi!
ReplyDeleteI bet a bit of minced stanky kimchi would add a nice texture, like the relish/pickles in tartar sauce.
BTW...I love the props especially mr. rat. nice touch!
Very interesting indeed!
ReplyDeleteI agree with Dean, Sis. You need to think about publishing!
ReplyDeleteI cannot stop giggling at your props. Seriously- this is genius.
ReplyDelete