Mayhem
Tomorrow I’ll be in Gloucester taping a cooking video. Taking the show on the road brings out the dormant caterer in me. Recipes and packing lists and cheat sheets – here’s a sample of what it takes to get ready, from the advance cooking of an entire meal to remembering to pack up every utensil and piece of equipment I own.
the ever-morphing packing list and a raft of recipe notes
a clean cooler, the lynchpin of the operation
neatly packed salt, peppers, and herbs
there's no such thing as too many storage containers
some pantry staples
a corkscrew, among other things, because of course the lambic beer has a cork
aforementioned lambic – raspberry – for braising
manzanilla sherry, also for braising, because more liquor is better than less
a large spool of kitchen twine
one tied roast for braising today
the second piece of lamb – tied, packaged, and ready for braising on camera tomorrow
the aromatics for the braise: onions, leeks, garlic
roots and bulbs (carrots, parsnips, fennel) ready to make a roasted side dish
©2011 Jane A. Ward
Welcome to my world! If I had known, I would have loaned you some of my color coded bowls etc.
When I am cooking more than one thing, or even one dish and a sauce to go with it, I put all of dish#1 ingredients in one color bowls/containers and dish (sauce) in another color.
You are going to be great and I can’t wait to see the video!
That’s a really smart system. I doubt I’ll ever be in that league!