Over the past few years the frequency with which my friends have asked me for cooking advice, techniques are recipes has gone steadily up. I suppose I've finally reached the point at which I will start blogging about it in an effort to make this information public and accessible.
My intention here is to offer a variety of recipes with components that should be relatively easy to acquire, even in places where organic or international groceries are unavailable. While I try to keep my recipes within the constraints of what is available seasonally, there will be certain things that I prefer to use year round such as lemons.
Finally, while there will be dishes on this blog that are vegetarian because I don't think they benefit from the inclusion of meat, I do not go out of my way to cater to any specific dietary preference. I hate food additives like nutrional yeast, liquid aminos, and other hippie crap meant to make food taste salty in some health-conscious way. If you eat fresh well prepared food you will be healthy. Don't douse your food in crap to alleviate your guilt over eating something out of a box. It just doesn't work that way.
I've worked with and talked to a number of talented cooks who refuse to divulge their recipes to even their closest friends. I think that's insane. Cooking requires a lot of technique, which is something that you only learn by doing it over and over. In my opinion, most of the recipes I've worked through numerous times will not taste as good made by someone who is trying it for the first time. The aim of this blog isn't to give you a small repetoire of recipes to repeat endlessly at home, but to teach you enough cooking technique that you can look at what's available to you and make a new meal out of it.
I'm certainly interested in hearing feedback as well as suggestions concerning content. If you'd like to make guest submissions you're welcome to do that as well.
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