Comments on: Food as Formula: Garlic Scape Soup Stock

By: foodcreate

foodcreate — Mon, 13 Jul 2009 17:09:26 +0000

Love your blog ! Such a Healthy Drink ! Love the book too — just Getting Into it.

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Sun, 12 Jul 2009 22:57:16 +0000

Ooh that sounds like an awesome book! I have all these grand ideas for things I’d like to bake, recipes I’d like to create, but without following a recipe my baked goods often flop. I feel like this book would give me some freedom to create new things from basic principles!

By: Melissa

Melissa — Sat, 11 Jul 2009 21:02:51 +0000

I love math, so why I haven’t picked up Ratio yet is beyond me… thank you for a really insightful and detailed review of it. Your writing is marvelous. It is now near the top of my Amazon list.

Also, though Ruhlman was my teacher for chicken and turkey stock, I have never made a vegetable one. I’m surprised by the “no celery” rule, but glad to have learned something new. I definitely would not have thought about it dominating the soup.

By: Jon

Jon — Sat, 11 Jul 2009 16:48:13 +0000

Hey, like Jim Harrison, you understand that garlic is a vegetable, not an herb. I’m off to make myself one of those garlic martinis like in the photo. Once again, thanks for the inspiration.

By: lisaiscooking

lisaiscooking — Fri, 10 Jul 2009 22:04:02 +0000

For some reason, I’ve been delaying getting that book. It’s like I’m afraid it’ll reveal all the magic of cooking or something. I want to read it, and I will eventually, I just haven’t yet. Your stock sounds incredible, and I’m imagining it in a risotto. I want that for dinner.

By: Happy Kat

Happy Kat — Fri, 10 Jul 2009 13:49:19 +0000

You’re going to be tormenting us with those scapes for a good, long time, aren’t you?

By: Becky

Becky — Fri, 10 Jul 2009 13:46:42 +0000

Rachel — I know what you mean. I always say that I cook the way I write poetry: my form is always slightly off. But I also suspect that you’re being way too judgmental of your own cooking — cook for people and be not afraid!!! Cooking for other people is more than half the reason. And I bet you’re the only one who’s judging your food.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 10 Jul 2009 13:29:23 +0000

I heard about this book recently and have been very intrigued by it. I love cooking, and people tell me I’m good at it, but I am always worried that I’m not doing things the “right”way. My friends and family love my cooking, but I’d be afraid to cook for a professional chef – or even other food bloggers- because I’m afraid my consistencies would be off or some such thing. I feel this book will really help me make my recipes be the best they can be, but still allow for my own creativity and experimentation.

Great review, fellow math hater!

By: chris

chris — Fri, 10 Jul 2009 00:48:36 +0000

I picked up a copy of Ratio the week it released and have used it for angel food cake, pie crust, bread (very plain simple bread) and ice cream.

I am a bit jealous about your scapes. 50 plus bulbs planted and nary a scape.

That stock sounds really delightful.
Great review. If I didn’t already own Ratio I would be on my way to a book store.

By: Terry

Terry — Fri, 10 Jul 2009 00:37:19 +0000

I never thought about toasting the peppercorns for stock either. Brilliant and something I will definitely try next time. I also love the idea of popping it into the oven — who knew? The idea of using ratios makes a lot of sense, especially for someone like me. There are only two of us at home and it sometimes difficult to find a recipe that we won’t be eating all week. Now, if I can just figure out the math part…