December 27, 2008
Cooking Update (of sorts)
About a year ago I decided that I wanted to become a better cook. I don’t know that I am all that good yet, but I certainly think that I have improved some. I am not quite so scared to be alone in the kitchen at this point. There are a couple dishes that I feel confident preparing (enchiladas, numerous styles of eggs, a couple other dishes). I also have expanded my spice selection some. No longer is onion and garlic salt the two staple ingredients in everything I make (although, they do still manage to work their way into some things.. I just prefer fresh onion and garlic if I have it).
You might be asking yourself, “What brings up this nostalgia about cooking, Stu?” Well, I was looking through some old chats with a friend from work, and stumbled across a conversation about spices and cooking in general. I sorta understood what he was talking about then, but I feel that I understand it better now. I wanted to share that conversation with you guys as well (if that’s something you are interested in.
A couple considerations.
- The conversation took place about a year ago. I was on a good dose of prednisone, so my mind was pretty much on food all of the time
- I tried to do some formatting to the text, but it’s kinda long and I only have so much patience
- I haven’t asked Chris about posting this and he doesn’t seem to be online much for the holidays. So if he comes home and wants me to take it down, I will
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