What is Kamut? I just did a little research and found out that it's an ancient grain, from Egypt or something like that. Kamut is actually a trademarked name for the grain. It's actually called khorasan. I had bought a bag a while back actually, when I was considering veganism, but never opened it. I hope it still tastes the same, seeing as how it was never opened, I don't think it would have gone stale, well let's hope not!
Anyway, the whole point of this post was to say that I tried my Kamut. It was different, I think I like good ole' oatmeal better, but Kamut is good for the days that I want to spice things up. Also, I thought I'd try it with savory foods instead of making it sweet. I ate it with a slice of American cheese and a some ham. It didn't work out so well. I ended up having to add salt and some sesame oil. I think oatmeal would have been okay savory-style, but the Kamut was a bit on the sweet side, even without any added sweet!
Also, sneak peak! I think this week I'm going to make Momfuku's Crack Pie! I'm interested to see if it's as addicting as the drug it's named after. Hopefully I'll get to it on Saturday, after a little farmer's market-ing, and right before work.
I hope everyone is having a great week!
Wednesday, August 11, 2010
Sunday, August 8, 2010
Welcome Me...again!!!
Once again, another attempt at a blog. Will I succeed this time? I hope that I actually stick with it for once. I am quite the avid blog reader, now to just become an avid blogger.
This is going to be a fun blog. I love food. I love making it for other people more than myself, that's why I chose a culinary career. As of now I'm a pastry intern. I was just in search of an internship so I chose this one because it was paid, but I've fallen in love. I absolutely love pastries and plating desserts. Especially in a fine dining setting. But I definitely need to work on my baking and pastry skills. So I've committed to doing something new in the dessert area once a week.
Though I love pastries now, in the beginning I wanted to be a butcher, which I still want to do. I'm actually more in the art of charcuterie. But I have only cured meat once in school. But committing to a charcuterie project once a week is too much, so I'm going to try once a month. But it won't be just pigs that I cure and preserve, hopefully a wide variety of meat gets cooked up.
Wish me luck and welcome me in! Now I need to work on a cool banner.
This is going to be a fun blog. I love food. I love making it for other people more than myself, that's why I chose a culinary career. As of now I'm a pastry intern. I was just in search of an internship so I chose this one because it was paid, but I've fallen in love. I absolutely love pastries and plating desserts. Especially in a fine dining setting. But I definitely need to work on my baking and pastry skills. So I've committed to doing something new in the dessert area once a week.
Though I love pastries now, in the beginning I wanted to be a butcher, which I still want to do. I'm actually more in the art of charcuterie. But I have only cured meat once in school. But committing to a charcuterie project once a week is too much, so I'm going to try once a month. But it won't be just pigs that I cure and preserve, hopefully a wide variety of meat gets cooked up.
Wish me luck and welcome me in! Now I need to work on a cool banner.
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