Blogger: Anjali Prasertong
Started at The Kitchn: Fall 2010
Anjali joined The Kitchn this past fall, and it has been such a treat to have this Los Angeles-based writer on the team. Anjali's primary beat is food news and media — spotlighting ingredients, covering interesting trends, and recapping episodes of Top Chef and other popular cooking shows. She finds the most interesting things, but she doesn't simply present the news; she always has a bit of funny or insightful editorial commentary to go along with it. And she's a terrifically good cook, too; how about those gingerbread cookie icebox cupcakes? Yum! Read on for a bit more on Anjali, including her favorite (and unusual) kitchen tool, and favorite quote on food and cooking.
A FEW QUESTIONS FOR ANJALI
- What’s your favorite kitchen tool?
My nakiri-bocho, a traditional Japanese vegetable knife I bought at a knife and sword festival in Seki, Japan. It's the first good knife I ever owned and it totally changed how I cooked; chopping ingredients actually became fun! Every time I use it I am also reminded of the two incredible years I spent living in central Japan, where a knife and sword festival featuring twenty-fifth generation sword smiths demonstrating their craft is no big thing.
- What’s your secret indulgence in the kitchen?
Homemade raw sauerkraut. I have a weakness for pickled cabbage in every form and since learning how to make my own sauerkraut, I keep my fridge stocked with jars and jars of it. I pile it onto bowls of jook, use it as a topping for crostini and eat it by the forkful. I also drink the juice -- it's really good for you! -- but not in front of my fiance, who finds the habit completely gross.
- What’s your favorite quote on food, cooking, or eating?
"I should like to begin my chapter with the assurance that it is a thrill to possess shelves well stocked with home-canned food. In fact, you will find their inspection (often surreptitious), and the pleasure of serving the fruits of your labors, comparable only to a clear conscience or a very becoming hat."
— Irma S. Rombauer, 1943 edition of The Joy of Cooking
A FEW POSTS BY ANJALI
• Last-Minute Appetizer: Prosciutto-Wrapped Arugula
• Eating on $31 a Week: The Hunger Action Month Challenge
• Ingredient Spotlight: Kinako
• Strange Symbiosis: The Fig and the Wasp
• Use Your Bean: The Origins of Food Idioms
MORE POSTS BY ANJALI
• See all of Anjali's posts at The Kitchn
(Images: as credited in above links)