Why?
Because in my early 20′s I wanted to be a chef. During that time I collected so many cookbooks and magazine it was not funny. However, back then it was work related. But now I think I need to read these because I have a lifetime of cooking ahead of me so why not get up to speed on how to be the best at it.
Technical Book 1: Cookwise by Shirley O. Corriher
Started: 11/1
Why?
I didn’t like tomatoes when I was a kid. I like tomatoes now. People change, taste buds change. ’nuff said.
October 10, 2008
Liver and Onions – My initial memory of liver and onions was from my mom. She loved liver and would make it often. She would try it up and smother it in gravy and onions. I would spell so good that our mother would tell us it was steak or pork and we would believe her because there was no way liver could spell that good. Once on our plate she would say that we had to eat it despite our protests.
I retried liver and onions today at M&M Soul Food restaurant. My co-worker had ordered it and offered me a bite. I was curious as once again it spelled too good to be liver. He gave me a little bite and as I began chewing my nose scrunched up into the ordinary disappointment of liver. Still gamey, still dry, still gross.
Final Verdict: Yup, I still don’t like Liver and Onions
November 13, 2008
Sardines - I had forgotten why I didn’t like sardines and thought I had fallen into the trap of following the masses. However, after tasting them again I have come to the conclusion that they are not nasty perse but rather very very intense. Too intense to be paired with anything or eaten in any sort of quantity. I retried them atop pizza at a department outting. I didn’t eat a whole one, instead cut the tiny fillet into 4 pieces. Even then the fishy taste completely overpowered the pizza that had ham, pepporoni, sausage, ground beef and tomato sauce. That is some powerful stuff.
Final Verdict: Others are welcome to them, but they will not be gracing my plate.
