Culinate Newsletter Apr 23 08

(mailing, James Berry)

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 h1. Dear readers,

 True confessions: Our food editor Carrie Floyd admits to being a picky eater; managing editor Caroline Cummins finds emulsions frustrating; and columnist Kelly Myers can't be bothered to trim, tear, and wash lettuce. Catherine Bennett Dunster -- also a monthly columnist -- leaves the knife sharpening to her very capable husband, a Culinary Institute of America graduate. 

 Columnist Matthew Amster-Burton can figure out how best to store cilantro, but he won't be cutting up a whole chicken anytime soon -- for that, he'd have to practice, and to practice, he'd have to get over the frustration of doing it wrong 12 times (his words). 

 As cooks, we all have our own idiosyncrasies, some well-founded, others mere habits. On Culinate this week, Eric Gower, author of The Breakaway Cook, addresses  assumptions that work their way into our kitchens. Advocating mindfulness in cooking, Eric suggests overcoming our kitchen fears, paradoxically, "by not caring" -- by being bold and taking risks. Eric also advises us to get comfortable salvaging things that go wrong.

 Last weekend I baked bread, something I rarely do. To be honest, there's usually as much fear and loathing in my bread as there is flour and yeast. And sure enough, the bread didn't rise as much as I hoped it would, plus it could have baked a bit longer. 

 But you know what? I salvaged it right out of the oven with slices of creamy havarti for lunch. I'm not sure if that's what Eric had in mind, but it worked deliciously for me.

 Kim Carlson
 Editorial Director

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story1text: Deborah Madison salutes adults who teach children to cook. 
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story2text: Will these baby chicks grow up to be laying hens or rogue roosters?

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recipe1text: A salad that makes you feel virtuous -- and tastes amazing.
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recipe2text: A little preplanning leads to a big payoff.

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