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I think it's safe to say that Slashfood readers like food, and for the most part, like making it. But do you consider yourself a cook? And, more specifically, if that answer is yes -- what made you decide that you were one?
When I went to one of my local farmers' markets over the weekend (where I found the shaker pitcher), I was there for something specific -- elk bones. See, I'd made a brown stock eons ago, but it didn't turn out so well, so I wanted to try again. When one of my elk guys, John Rietkerk of Second Wind Elk, gave me a recipe for elk stew over the summer, I wanted to try it from scratch. There was no way I'd buy some local elk and then destroy it with boxed stock, so I asked him about elk bones.
Fast-forward a couple months, and I found myself walking through the market with a HUGE box of elk bones. Free. It was a revelation for two reasons. One: It taught me the benefit of talking to your food producers. I have enough bones to make a number of quarts of stock, and it'll only cost me the vegetables I have to use. Second: I felt like a real cook. I wasn't only toiling with a recipe or buying better equipment -- I was getting a huge box of bones from my supplier, so to speak. My food passion suddenly seemed all the more real.
Those bones above are my turning point, but what about you? What marks your changes in culinary efforts?
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10-28-2008 @11:27AM LC said... Good question. I had a similar experience this weekend when I made fish stock. Those thumbtack eyes staring up at me were a little bit disconcerting as I boiled the head and bones of a big rockfish-- but the bouillabaisse was worth it.
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10-28-2008 @11:48AM Alex said... In my book two things:
Knife skills. Sure your normal person can cut up a carrot or potato, but when you are able to slice and dice with precision, thats another story. The ability to break down whole chickens and pigs is also key.
On the fly cooking. This means being able to create something sans recipe, without measuring and being able to tell when its done.
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10-28-2008 @12:17PM Samme said... I agree with Alex on the skills, but I had both of those before I finally had that Hey-I-can-cook realization. For me it was when I decided to do my first full thanksgiving dinner for friends while I was in college. It was a combination of having new things (like the turkey) come out great and at the same time as familiar items like cranberry bread and pumpkin pie.
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10-28-2008 @12:33PM Sarah said... "On the fly cooking". That would sum it up for me - when I can look at items and dream up a meal in my mind.
I use recipes and books for concepts and then make them to how it sounds good to me.
What changed me really was when I started doing backcountry cooking and then wrote my first cookbook. In the past 5 years I have come up with well over a 1,000 recipes out of my gray matter. I realized that with some prompting nearly anyone can be creative - and it spilled over into my home cooking after that. I used to have maybe 20 recipes I made over and over at home. Not anymore! We rarely eat the same meals now - blogging too has helped me not do repeats ;-)
With basic skills and a desire to eat - and to not be scared of 'unusual' foods we can go as far as we desire!
http://gazingin.wordpress.com/
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10-28-2008 @2:09PM Pyrofish said... I had always been a grill-guy. My dad, and working at a BBQ joint through high school, had taught me the tricks. When I was a little older, I had a girlfriend who was very creative with the food she'd make me. Turned out her creativity was part of her being a little cookoo too. So for years I just missed those pseudo-gourmet meals she would do her best to cook.
One day I decided, if I'm going to live alone, I might as well try to learn to cook what I like. That's when I started taking my cooking above and beyond what anyone in my family had ever shown me. After a few years of playing around with it, they all think I should my own restaurant.
One thing that has really turned me into a cook, and not just someone throwing stuff in a pan, is an understanding of how cooking works. I have Alton Brown to thank for that. Knowing why chuck works better in a chili than sirloin. Or the stages of a roux, or why connective tissue is a good thing if properly treated. Those things have changed my culinary world, and broadened my extended family's taste horizons.
It's a good thing too, do you know how hard it is to find a woman that can cook these days!?!? Seems like every available woman between 25 and 35, just can't cook. Not only can't, but doesn't want to. That's alright, I'll do it.
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10-28-2008 @2:48PM Rt said... It would have to be when I realized I didn't need a recipe. Give me a concept and I can go with it.
In this case I would think the venison bones are unnecessary, chicken broth would work - not as well but it would work.
The pleasing of the palate is not a formula.
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10-30-2008 @11:37AM Canadianfoodiegirl (formerly ABT) said... Monika: Where do you get your elk? Is it organic? What are the prices like? I'm guessing it's available at St. Lawrence Market and places like Cumbrae's but that the Market would be cheaper.
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