One of the things about learning how to cook is discovering that there is an art and a science to it. You need to know the language if you’re going to follow a recipe exactly as written. However, for the flavour you want, that takes more than skill, it takes passion. Yeah I am making cooking more artsy than it can be…but to me food is art.
I have typically put my Dad and my brother in the category of just having the cooking passion…knowing what to do when, having good knife skills, mixing a little of this and a little of that. I looked up to my Dad for many of the staples: stew, tea biscuits, fish, mmmm, his shepherd’s pie. My brother, I look up to for being adventurous: beer chili, bacon cheeseburger meatloaf, and once we made chicken cordon bleu.
I’ve been on a journey to combine both of the lessons learned from theses two cooks. I have attempted many of the staples like my Dad while taking risks with curries much like my brother. One memory for my Dad relating to cooking was the aspect of him putting mustard in Kraft dinner. I thought it was so weird until one day I decided to make macaroni and cheese from the Betty Crocker cook book from scratch. Sure enough the recipe calls for mustard powder. I loved reading that.
Maybe I should comment on the photos that started this post off. I like to use the crock pot because I put everything in, play with flavours, and take a leap of faith that when I get home from work it is going to taste good. Tonight after my dinner guest took finished and we assessed the meal, I said, “I think stews are my thing.” I have found the best results I have had have1 been while making a chilli or stew. Of course, there has been the odd bad pot of whatever, but it’s a learning experience. And I hope to keep doing that very thing, learning how to cook cause I know why I cook – it’s in my blood.
1. Footnote: “have had have” really Catherine? I had had that that other other thought in mind… 😉 Nod to Jasper Fforde