Continuing Education in homph homph homph homph

I’m not a good cook in any complete sense. I’ve never been to a cooking school and there are huge gaps in my skills and knowledge. I’m a dilettante; I learn what interests me and get as good as I can at it. There are some things I wanted to master and I did them over and over and over again and got very good. There are some other really basic things I’m no good at. I check something off when I’m consistently successful at it.

This week I hit the target conclusively on marinara sauce, shellfish cookery, and mesquite-smoked meat cooked on a charcoal grill. Those had all been long journeys of improvement, especially the last one.

I recently hit my groove with omelets so they now come out just about perfect every time. The same is true for stir-fried eggplant. About a year ago I got most fish cookery, at least sautéeing, poaching, and baking, to a routine. I can also roast a chicken and get consistent results.

Two years ago I “arrived” with potato salad, stirfried green beans, cornbread, basic curry sauce, pot roast, ginger/molasses carrots, barbecue type sauces, and a slew of salads mostly with garlic or beets or cabbage or all of those in them.

It’s time to make another list of things to learn.

7 thoughts on “Continuing Education in homph homph homph homph

  1. Food
    Foods to master and to elaborate, in order of increasing difficulty:

    <a href=
    red beans and rice
    banh mi and/or <a href=
    <a href=
    >everything else here!


  2. Deep Fried Snickers Bars!! Actually if you could figure out how to make the perfectly round deep fried hush puppy, that would be something.
    I think you should post your recipe methods on a website.


  3. I love to grill–I often find myself grilling baby-back ribs with my own dry rub, or grilling asparagus, fennel, zuchini, yellow squash, etc.
    One simple recipe I came up with for butternut squash soup … all amounts are approximate, as I rarely measure anything …

    1 squash, cut in half
    sprinkle enough brown sugar, cinnamon and anise seed on the cut side of each squash half
    cover baking tray with aluminum foil, place squashes cut side down on foil
    bake in oven at 375F until skin is loose and flesh is soft
    remove from oven, scoop squash flesh out, discard skin
    puree squash flesh with hand-blender, adding 1/2 pint of heavy cream

    This leaves you with a thick and tasty orange soup. I have yet to find someone who didn’t love it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.