In the Kitchen with B+S

In “The Omnivore’s Delimma” Michal Polan describes cooking as essentially taking things apart and putting them back together in a new form. A form that is safer, tastier, or otherwise more pleasing to us. Really he paints this as an extension of the grass taking sunlight and air and turning it into sugars and fibers; a cow turning that grass into protein and muscle; and us turning that cow into a stew with red wine, or maybe just a burger.

I like this picture of cooking as Alchemy. We can take the humblest things, that would be unpleasant- or maybe lethal- on their own, and turn them into something delicious. Or sometimes, we take our prized ingredients and like José Arcadio Buendía in 100 Years of Solitude, melt it all into an unrecoverable mess. I’ve had plenty of both experiences lately.

With this thought, I want to share some recipes with you. I made these recipes with more of an experience I wanted to share, and less as totally accurate instructions on how to make something. Hopefully, you’ll be able to follow the idea, and if not, just send me an email. I’ll give you some tips or just come over and we’ll make it together.

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