I choose two cuisines, Turkish and Italian.Īnd it worked! In fact this approach worked so well I am now expected to cook every Saturday, which is not quite the outcome I wanted but at least I get to eat what I like. I get to appreciate food in a cultural context, understand regional variation and be better able to master techniques and approaches common to multiple dishes. This second rule has enhanced the whole experience. This time I changed my approach, sticking to two rules: keep it simple – no glossy pictures or overly fussy recipes that always go wrong choose a country and specialize in its cuisine. So my white coat was hung up for a decade or more.īut, after realizing that the food industry cares as much about my health as the finance industry cares about my savings, I decided to start cooking again. My family did not agree, with my wife often bitterly complaining about the state of the laboratory after the experiment was complete. Having majored in chemistry, I long fancied myself as a talented cook. Time to tackle one of those eternal verities: to choose good, or to choose evil is it nature, or nurture hang to the left, or to the right? Can a cookbook be treated as read based on completion of a statistically significant sample of the recipes or do I have to go over every page of the damn thing?
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