Issue 49 - How to season like a chef
February 2023
Over the past three decades, at Halen Môn, we have sold to and worked with hundreds of chefs. Big names and lesser known (but no less talented) cooks. We’ve picked up stellar recipes on our salt-selling travels, everywhere from New York City to Barcelona, Singapore to Modena, and brought them back to our kitchens in North Wales.
Over the years, we have realised that seasoning is perhaps the most important skill a chef can have. But actually, that seasoning like a pro can be distilled into some very succinct advice. None of it is particularly complicated, but it does genuinely have the ability to change the way you cook, and therefore the way you eat. Read it here.
JLW x
“All ingredients need salt. The noodle or tender spring pea would be narcissistic to imagine it already contained within its cell walls all the perfection it would ever need. We seem, too, to fear that we are failures at being tender and springy if we need to be seasoned. It’s not so: it doesn’t reflect badly on pea or person that either needs help to be most itself.” – Tamar Adler, chef and food writer
Good Things to click on
What a pithy, interesting article on etiquette
Have you heard of the term Kinkeeper before?
Yes, since you are the nine hundredth person to ask, I have watched The Menu. I was equal parts embarrassed and amused, as so much of the first half was rather close to the industry bone.
One of my favourite weekends of last year was Machynlleth comedy festival. A wonderful Welsh town filled with wonderful comics from all over. We are rebooking.
Just swallowed Brother of the More Famous Jack basically whole
PS: My mother and I were featured in the Toast magazine last week, which was an absolute pinch me moment. A neighbour I don't know very well ran after me on a dog walk yesterday to express her sheer excitement, and to be honest I don't blame her. Have you seen how nice their pinafore dresses are?
Images all taken on Anglesey this month.
smallislandbigcity.com