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While I have a food processor, or two. And many modern tools for cooking. I have been collecting the... old, and even ancient, tools. From a hand crank mixer, to mashers and ricers, a small mortar and pestle, attempting to collect metal, steel, stainless, measuring cups and measuring spoons, plus glass measuring items. I want... backups. For if power goes out, or... any of a number of things, really. As well as for health. Glass and stainless are better, usually.
A molcajete was purchased... some... long time ago. A year? No, more like two, or three, years ago. I have dug down to it, several times. It just was never uncovered long enough to remember and attempt to use. I need to use rice, or rock salt, in it first. Though, last night, I tried to use it without doing those things.
It's a much bigger mortar and pestle. Heavier. Made of lava rock. Pumice, or somesuch. A heavier type of it, or a sister type of rock. Very abrasive, very heavy, interesting. I'll get working on it, see what I can do, now that I found it.
The one thing? It takes a LOT of work to grind things in it. Then again, my first shot with it was without setting it up by scouring rice or rock salt through it, and what I was working on was mustard seeds. I am sure guacamole should be easier? We'll see. After clearing it out, that is probably the first thing I will try with it. I'll look for the best tomatoes and avocado I can find, and... whatever else might go well in it.
I have been working on dicing onions in smaller and smaller bits, as with fresh garlic. So far I haven't felt that it really helped with flavor or texture. Though, to be honest, I often like larger chunks onion. The garlic I bought was from Florida, or so it said. It has some flavor, but not... as much as I would like. May try it from the whole foods store. Last time I was there, I didn't see any.
However, my cutting skills are improving. If I find better items, or look how to cook better with these items, I should do well.
And, as a last thing, on the cooking front, I ordered a flattop grill today. I wanted one last year. I ordered one. But it just didn't work. Plus, that one didn't have the grill under the flattop, as it was advertised. This one definitely does. It is still cold out there, but I can get to grilling things.
I have learned how to make keto pancakes, with a batter. And, I would like to work on omelets, bacon, sausages, and smash burgers. I am heading more into the carnivore diet. If I don't mind a veggie or two finding it's way into my food, on it, next to it. Never thought I'd say that, to be honest. But veggies aren't bad, if... they aren't nearly as nutritious or good for you as they said they were. But they... do add... variety. And, if careful with choosing, and preparing, they can be... okay.
Yes, I am beginning to get back into cooking. Doing fascinating things, like kefir, the creme fraiche, homemade mayo and dressings, and other such. And, really, the deeper you go, the cheaper it really gets. And, it lasts well if you do it right. The French don't have it perfect, but they are much closer than much of the rest of the world. High fats, natural simple fats, and everything in moderation. Smaller bites! I am... trying to learn, I am learning. I am doing. I am eating so much better.
I honestly feel like I just ate at a fancy restaurant. Well, when I did it right. Actually, there are no American restaurants which make food both good, and right. They all add soy and other debauched oils, chemicals, and whatever it takes to create a flavor profile. They don't care about health, or anything but taste and profits. I do care, and I do watch. I am changing my tastes to match what is affordable, healthy, and right. And still amazed how inexpensively that can be done.
Sardines, sometimes, are a bit of a push. As are a few other things. Working on it. At least I truly enjoy liver, even kidney now. One thing at a time.
