November 22, 2002
don't eat the seafood

Nothing forces you to get a good night sleep like food poisoning. (Well, if you minus half the time spent balled up on the bathroom tiles.) I'm guessing the seafood that I ate that morning wasn't in good shape. Of course, that didn't stop me from eating sushi when I finally got my appetite back. It's going to take more than that to completely kill my love for eating our sea dwelling friends.

Matt and I have been eating out a lot lately. This would be fine if not for my ever growing collection of cookbooks. Some of them are there for reference and entertainment (Alton Brown's I'm Just Here for the Food), for secret celebrity worship (Jamie Oliver's Naked Chef books), and for actual cooking use (I've gotten some good mileage out of Sam Choy's cookbooks). I suppose cooking is more of a hobby for me.

Every now and then I experiment with something new. I've discovered that I'm a failure at making any sort of bread, but I'm fabulous with desserts. Main dishes tend to be sort of a gamble. Matt has never complained about anything that I have made, only because he's too nice. At most he'll ask, "Um, what did you put in this?"

I won't feed him (or anyone) anything really bad. I've thrown out corn bread that tasted like cardboard and sauce that didn't taste anything near tolerable. But as long as I'm not cooking with anything on his most hated foods list, he'll eat anything.

We're probably going to eat out again tonight, not seafood though. (Don't want to press my luck.)

Posted by jennifer at November 22, 2002 03:04 PM
Comments
How's that Alton Brown book? I've been meaning to get it. Posted by: Jen on November 22, 2002 6:27 PM
If you like watching "Good Eats," then I think you might like the book. It's more for reading than for actual kitchen use. I think a good kitchen reference book would actually be The New Food Lover's Tiptionary or The (updated) Joy of Cooking. But anyway, back to Alton. He explains the science behind a number of cooking methods (like how foods actually cook themselves in a mircowave), but he's dissapointingly short on recipies (he does list a few at the end of each chapter). I was hoping that the recipies that aired on his show would also be listed in his book, but they weren't. And although he covers roasting, he doesn't cover baking (as in pies, cakes, cookies, and other goodies). Honestly, I think his shows are better. They balance out practice (actual cooking) and method (science stuff), his book his a bit too method heavy for me. I had preordered my copy and it wasn't quite what I expected, but it did turn out to be an enjoyable read. Hope that was helpful. Posted by: Jennifer on November 22, 2002 7:42 PM
Post a comment
Name:


Email Address:


URL:


Comments:






Remember info?