One of the most valuable things I learned when starting cooking, is how to organize my workspace in order to have everything at hand and exactly what I need. Recently I found this article that sums it all up pretty good. It can be the new thing we learn today. 🙂
Continuing the series: Istanbul – the non touristy way, today I present to you one of the best döner places in Istanbul, Tarihi Karadeniz pide ve döner salonu . It is a small place in Besiktas neighborhood, that makes one huge döner everyday and closes when it’s finished, so if you go there in the evening most probably you will find the place already closed. It is the only kebap place in that area where there is always a queue, so I think you believe me that it’s a truly delicious one.
When we ate there the meat was almost finished, actually after they served us they stopped the people who were trying to get in queue, but in the beginning of the day it looks like this:
Oh, yeah. That huge. 🙂
Oh, the Master: Jamie Oliver is for me the teacher I needed, and I (re)discovered him in the right moment.
Exactly like in the Zen proverb : When the student is ready the Teacher will appear . Not joking, he really influenced my cooking, the collision of tastes and textures he is presenting in his recipes are exactly on my taste, but, most importantly, I really feel this person is really, authenticly trying to teach us to cook and enjoy food. Authenticity is crossing the TV barrier in this case. 🙂
In my opinion he has the abilty to explain very well in order for anybody to really understand cooking, and not make a series of automatic gestures described in a recipe.
But, before the actual cooking, knive skills are one the basic things everybody needs to learn, which knives you should buy and how to use them. Here you go: