A break memory: the way to the new cook
The rain in the Netherlands has always been Ollate potatoes and, for a long time, because the smell is the smell of childhood. I spent the tag in the countryside, and expanded and slightly dark views of potato and flower fields and consisted of comfortable crime. There is no kitchen, not in the traditional sense. There was a texture, a historian and soothing the most unknown -believed to be simple ingredients. His kitchen is the sanctuary, the wind hangs thick with thyme and brown butter and where most of the recipes and the requested patience and a mess of intuition ... right.
Before the appetite, life was a little more ... quiet. I worked in a small Rotterdam library, surrounded by age smell and forgotten my stories. There is a whole beauty, but it is safe. I spent the rack of my books, meticum repair spine and sometimes I tried different types of books to create a visual interest. Slowly, the importance of attention is learned, this is what I bring now, always looking at the perfect shade brown, the correct texture of the vintage paper.
My formal education? Let's just say this is a fierce difference in cooking. I had a short volunteer in the meeting kitchen, which ... low. Teach me pure power * and well-executed by the dish-a simple tomato sauce can turn something deep. I don't have a chef not really. Passion to understand how to develop a taste in gentle layers and improvement. This is a sense of —It's perfect brownish shell, watering the heat of the cooked slow than we value.
And this is a great appetite. I remember the first time I saw in the magazine. It is a small volume and slippery, cover that looks bright with a bad smile. It's like an Internet door, accurate measurement and beautiful performances. I was immediately caught. I remember reading outfit lists, training techniques and reviews on each color profile. Not just about performing a good disco; It's about * creative * experience. The challenge that gives rare spices, finding the perfect paprika smoke, this is my excess, my unpleasantness for cooking the artist.
I started helping the expert food stylist, language plating study, a gentle trade presentation. I heard my art, swallow decades of cooking wisdom. There is a sudden jump in the world of writing foods, but a gradual change in increasing sensation of taste and texture can provoke emotion, as detail can wake the dish. This is a Malay -tao plan, but slowly and continuous desire to translate * a story behind each outfit.
This is the desire that the curiosity cannot be controlled, finally brought me here. Always conceive of darkening, unexpected twists how the dish can call memory. I like to feel perfectly rising bread, a gentle sweetness of a carmelized onion, heat in the house of a homemade chaos. I think food is not just for maintenance; A communication connection of a small magic.
Now I'm not just a food blog. I am a story, a collector of flavors and passionate lawyers with a simple pleasure of okay -made food. And, of course, I'm also obsessed with Paprika - this is the key to opening so many secrets, are you?
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