Picky & Cheap:
How to Make Yourself a Cook
July 13, 2010
To write a food blog you must know a lot about food... or you must be like me, at best a decent cook who's so picky,
cheap, and obsessive compulsive I rarely go out to eat so had to learn to feed myself. I think the fundamental
difference between chefs and cooks is a matter of talent, skill, and range. Having no talent, skill, and a very
limited range puts me in the category of cook, and probably a poor one at that.
The life of a cook begins young. As a child my parents found my overly sensitive palate intolerable. Foods couldn't
touch each other, textural changes ruined a meal, temperature had to be just right, and cleanliness had to be
impeccable. Unfortunately for my parents, by law they had to feed me and keep me alive even if I refused to eat
nearly everything they gave me. I have only slightly outgrown this trait, but have since learned that I would have
starved if I didn’t begin cooking for myself.
After I moved away from home, even when I lived in relatively inexpensive countries, I couldn’t justify eating out on
a regular basis, which is when my cheapness assisted me. Although restaurants can provide a great atmosphere and
incredibly tasty food, I would be broke if I ate out once a day… or at least I'd have to change my spending habits.
It's a question of justification, and I typically can't justify spending the money to go out to eat if I can make
similar food at home.
Another trait every poor cook needs is a mild case of obsessive compulsive disorder. Severe cases prevent any
enjoyment of food, but mild cases force you to constantly improve what you’re created. Since I don't like measuring
and am constantly learning what ingredients go with what I constantly try to improve upon my dishes. I do this by
keeping a cookbook and constantly taking notes of changes for the next time I make each dish.
Finally, all cooks need to be willing to create something new or recreate a dish they liked, but felt could be
improved upon. When I do eat out, I typically critique everything then take that dish to my kitchen, but with
ingredient or proportion changes I prefer. There are many great dishes with mushrooms, but I have an aversion to
mushrooms, so imitate recipes while removing that which I don’t like, mushrooms, and perhaps adding another
ingredient I do like.
If you're a poor cook like me of just trying to kill some time at work, stop by this website every other week for
a recipe or food update.