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About peasant cooking |
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Page 5 of 7
Buy and use top-quality ingredients and, when applicable, the freshest ones. Cooks who live in large cities should be able to buy nearly all of the ingredients called for in the recipes of this book. Some readers will not be as fortunate. For ingredients that might be hard to find locally, try the mail and internet order ethnic food companies.
Some of the dishes presented on my website are hot and spicy. That's natural. Many peasant cuisines use chili in abundance. The more you eat chilies over a period of time, the more your body develops a tolerance to their fiery wallop (I discuss that subject more fully in my book New Kitchen Science). If you don't eat chilies often, cut down the quantity called for in the recipe (but not to the point where the dish loses its intended character). If you've already built up a high tolerance level to chili, then perhaps you'll want to increase the quantity called for in the recipe - but remember to take into account the immunities of the other people who will be dining at your table. Also be aware that the hotness of chili varies by species, region, and season.
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I hope you find this page on peasant cooking interesting ©2008 HQP / Hillman Quality Publications
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More
tips & insights (continued)
Use quality ingredients
