Little kitchen joys

[magid]

Other than taste.

the *ping* of jars as they each seal after canning
the satisfaction of hard-boiled eggs that peel easily
the *snap* when breaking off the end of asparagus
the way really fresh mushrooms slice, breaking after the knife is partway through
feeling bread dough come together as it's kneaded
the *thwok* when opening a jar for the first time
the almost-burn of hot vinegar smells in my nose while making chutney
the first smell of roasting vegetables, long before they're done
the the late-afternoon intensity sunlight in my kitchen, looking like it is almost manifest, dripping liquid sunshine

Comments

[fetteredwolf.livejournal.com]

I just love my Cuisinart food processor so much I want to marry it. Does that count? (We used to have a small one, and we finally got a full size one. I can't stop making coleslaw.)

[magid.livejournal.com]

Somehow, I've never cozied up to the food processor I was gifted; something about how the design makes it less than easy to clean. I envy your good relationship :-)

[ruthling.livejournal.com]

when I notice by smell or just by mental timekeeping when something is about to need attendance and go to do it, just before the timer goes off.

when a baked good pops right out of the pan.

the different sounsd things make when you slice them.

[magid.livejournal.com]

Baked goods that are not recalcitrant in coming out of the pan are incredibly satisfying.

I wonder if a musician who works with sampled sounds could make something interesting with the different sounds of food being sliced.

Mmmm, kitchen.

[avivasedai.livejournal.com]

The scents! Crock-pot food coming together hours before I can eat it; nuts browning (but not burning); rum cake, honey cake, chocolate brownies; boiling water with a cinnamon stick just to make the whole apartment smell nice. Fitting tasks into the 10-15 minutes of baking required for the current batch of cookies (plate the next baking sheet, clean a few things, put away ingredients). Finding the recipe I'm looking for! (not something to be assumed).

Re: Mmmm, kitchen.

[magid.livejournal.com]

The scents of baking bread and browning onions are particular favorites of mine. And I admit, the smell when the neighbors cook bacon.

I love the feeling of efficiency that I get when I'm under deadline like that, so things just get done, without the laziness it's so easy for me to have at other times.

[powerfrau.livejournal.com]

A delightful foray into food heaven...thank you.

[magid.livejournal.com]

Hopefully I'll get to share food with you in person sometime in the near future, even :-)

[hrafn.livejournal.com]

Oh, I am with you on the hard boiled eggs! That is divine.

Eggshells (for raw eggs) that break just right, not too hard, and without crumbling or causing egg to spill everywhere.
Snapping pecan halves into smaller bits to go into baked goods (and parrots).
The superb seasoning of my cast iron egg-scrambling pan.

[magid.livejournal.com]

I enjoy raw eggs that crack well, but not nearly to the same extent as peeling the hard-boiled ones. I think some of it is that I'm already focused on the next thing, checking for blood spots, rather than enjoying the moment. (Total aside: in the most recent dozen I got at least half had cojoined yolks.)

And I can't quiet my brain for pecan half snapping either, as I wonder whether I should have just paid for pecan pieces (a little cheaper) instead.

Er, not to harsh your mellow!

I wish my cast iron skillet were able to deal with scrambled eggs reliably neatly; I envy you that.

[ichur72.livejournal.com]

being able to measure ingredients by sight or by hand instead of using measuring spoons or cups

the sensation of dusting spices off my hand into a mixing bowl

basting a turkey

[magid.livejournal.com]

I don't use measuring spoons much myself.

But I never manage to baste birds as they cook. Kudos to you.

[shirtlifterbear.livejournal.com]

When the edges of a crepe curl up to let you know it's done.

The texture of the croute on top of my cassoulet when the garlic butter has soaked it... brown and toasty on the top, squishy and buttery on the bottom.

The texture of a perfect dumpling in turkey stew.

The smell of the Chinese eggplant browning in sesame oil before I pour in the coconut milk and curry...

[magid.livejournal.com]

Ooh, these are lovely!

The closest I've come to any of them is watching for bubbles to know when to flip a pancake, and sauteeing regular eggplant in regular oil. I think I need to expand my horizons :-)