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.