"Too often we become preoccupied with the destination that we forget the journey"

Sunday, February 13, 2011

Pickling and Curing

Its been a little while since my last post. I have been pretty busy with school and practicing for my next culinary competition in Columbus, Ohio this March.

In my spare time, I have been reading a new book called The Complete Book of Pickles and Relishes. It got me thinking about a variety of new things since we have been learning about sauces in school. When I finish reading the book it will be time to experiment once again. We made banana ketchup at school, which got me thinking about what others could be made. The possibilities are endless but then again you always want it to make some kind of sense. Flavored Vinegars for example, could open up a whole area of vinaigrette's to explore. A few simple flavors I would like to try first Basil Vinegar and Mint Vinegar. Then I might use some of these flavors in some Gastriques. Gastriques are a sort of classic French sweet and sour sauce. And lets face it pickles are awesome. I definitely plan on making some soon.

I guess the point to today's post would simply be

Always Be Learning

If you find what makes you happy and learn more about it or another technique to use with it, it can only lead to more experience. The Experience of a happier you.