Really into this lens already, love anything that gets under the skin of how restaurants actually work. Looking forward to reading more. There's so much happening behind the scenes that most people never clock! P.s. loved scrubs and currently rewatching all my favs.
Thank you, Eunice. I've been looking for a fun way of sharing my knowledge and I think this will be a great way of doing it. Thanks for joining me here!!
The Blue Strawbery Cookbook (Cooking Brilliantly Without Recipes) – January 1, 1976, was a favorite of mine back in the day, as was Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly – January 9, 2007. Of course, Bourdain’s book was NOT a cookbook. Your post reminds me that these two books each had an impact on me.
I particularly enjoy books about cooking that encourage me to think about the big picture of flavors and how to achieve them. (Paul Prudhomme taught me about adding flavor to dishes by boiling shrimp heads.)
I believe baking is a science that is best understood by ratios that are fundamentally different from regular cooking. See also: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios).
TMI, I’m sure. I can’t closely follow most recipes because I’m a frequent taster.
What flavors interest you? What’s special about your flavor palette?
Also, what’s different about being a founding member than being a subscriber?
This is great. Thanks, not tmi at all. I've read Bourdain's but I will look out your other suggestions. I hope this series will show precisely what interests me so much about the food I've been cooking the past decade here in the Nordics. I particularly love the use of smoke in food here, how charcoal is used as a flavouring, the balance between acidity, salt and fat that seems influenced by the use of preserved foods. As for founding member, I'm really just bringing attention to the option for anyone who is able and keen on further supporting me and the newsletter as it is a higher annual cost. However, as a thank you, I am offering an ebook of my memoir of life in Finland in full and the opportunity to have a 1 hour workshop/consultation with me on either of my professional interests (namely online writing or cooking).
Great question, first time it's been put to me here. Happy to be able to help. Well, on the fine-dining side I can recommend Kaskis. They are our only Michelin starred restaurant and they do a great job. It's been a few years since I've been but by all accounts they've gone from strength to strength. If they are booked up Ive heard good things about Smör as well. Away from fine dining but still very smart Oobu do great stuff (or at least when I cooked there they did). There is some lovely food to be explored at the kaupahalli (food hall) in town as well. There's a Mexican stall there run by my friend Adriana (from Mexico) and she makes beautiful stuff. Otherwise let me know if you have any interested/preferecnes and I'll fire back some more ideas. Welcome to Turku!
Really into this lens already, love anything that gets under the skin of how restaurants actually work. Looking forward to reading more. There's so much happening behind the scenes that most people never clock! P.s. loved scrubs and currently rewatching all my favs.
Thank you, Eunice. I've been looking for a fun way of sharing my knowledge and I think this will be a great way of doing it. Thanks for joining me here!!
The Blue Strawbery Cookbook (Cooking Brilliantly Without Recipes) – January 1, 1976, was a favorite of mine back in the day, as was Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly – January 9, 2007. Of course, Bourdain’s book was NOT a cookbook. Your post reminds me that these two books each had an impact on me.
I particularly enjoy books about cooking that encourage me to think about the big picture of flavors and how to achieve them. (Paul Prudhomme taught me about adding flavor to dishes by boiling shrimp heads.)
I believe baking is a science that is best understood by ratios that are fundamentally different from regular cooking. See also: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios).
TMI, I’m sure. I can’t closely follow most recipes because I’m a frequent taster.
What flavors interest you? What’s special about your flavor palette?
Also, what’s different about being a founding member than being a subscriber?
This is great. Thanks, not tmi at all. I've read Bourdain's but I will look out your other suggestions. I hope this series will show precisely what interests me so much about the food I've been cooking the past decade here in the Nordics. I particularly love the use of smoke in food here, how charcoal is used as a flavouring, the balance between acidity, salt and fat that seems influenced by the use of preserved foods. As for founding member, I'm really just bringing attention to the option for anyone who is able and keen on further supporting me and the newsletter as it is a higher annual cost. However, as a thank you, I am offering an ebook of my memoir of life in Finland in full and the opportunity to have a 1 hour workshop/consultation with me on either of my professional interests (namely online writing or cooking).
Mmmm. Smoked protein.
Smoked mackerel is my perfect food.
Off-topic, but it happens that I'll be in Turku next month. Where should I eat?
Great question, first time it's been put to me here. Happy to be able to help. Well, on the fine-dining side I can recommend Kaskis. They are our only Michelin starred restaurant and they do a great job. It's been a few years since I've been but by all accounts they've gone from strength to strength. If they are booked up Ive heard good things about Smör as well. Away from fine dining but still very smart Oobu do great stuff (or at least when I cooked there they did). There is some lovely food to be explored at the kaupahalli (food hall) in town as well. There's a Mexican stall there run by my friend Adriana (from Mexico) and she makes beautiful stuff. Otherwise let me know if you have any interested/preferecnes and I'll fire back some more ideas. Welcome to Turku!
Great start. On with the prepping!