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Discolor Online

Weblog of the sweetest person you never want to piss off.

 

A New Way to Cook

Having exhausted myself on Cooking Thin for the time being, I've been combing through my excessive collection of cookbooks in search of other inspiring options. I have about a week's worth of recipes from Super Natural Cooking that I can now put together at any given moment (minus one or two ingredients). I expect we'll have some Otsu this weekend.

I also pulled out a book of mine that I got sometime between 1993 and 1997, when I was living in Vancouver, BC. Several pages in the section on rice and noodles are filthy, marked, and well-used. When I was living in Vancouver on my husband's grad student stipend, we couldn't afford the recipes that called for shrimp or salmon or steamer clams and I haven't looked much at it in the last decade or so. An interesting book of Asian fusion cooking, it was good for its time but many of the recipes rely very heavily cilantro, ginger, garlic and lemon or lime over and over. I guess a decade ago, those were ingredients that were common enough that it was safe to build a recipe around them with slight variations and still capture some of that "Pacific flavor" but even trying very hard to only pick recipes with the most differentiation, I felt my mental palate beginning to tire. I'm still interested in trying a couple of the recipes I've flagged but I have to admit they show their age a bit. Still, the Thai Papaya Shrimp Salad sounds good enough that I'm going to give it a spin as soon as my green papayas are sufficiently ripe.

Another book I've had for the bet