Wednesday, February 24, 2010

For the love of cooking

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Let's call it as it is. Cooking is difficult. I write a lot about cooking and food (mostly mine), but I'm under no illusions - I'm not a great cook. The culture and skill behind great cuisine is far too complex, too subtle for me to claim any kind of understanding. I love food, I love cooking, and I love understanding the true taste of the ingredients I'm playing with - but I'm not a great cook.

There are too many hacks writing online, in newspapers, and appearing in video blogs who claim expertise in food and wine. Think carefully before accepting what they say. It's all become one big hustle, no? Everyone wants to hustle you to read and accept their advice because bien sur, they're the ones with the one, true, unobstructed viewpoint.

I don't want to be like that. Certainly, I'd like people to read my pieces - that's why I write, after all. But my opinions aren't the only ones out there. That's why I don't write my wine pieces like consumer reviews. I don't care to recommend wines for you to try. I don't care about slagging a wine I don't like. And I don't care for writing how to fluff about my dishes.

I drink wine, and I cook without recipes. I try to be honest, and I hope the things I write about inspire people........inspire to drink different wines, to try cooking different and exciting things. But as far as writing a formulaic masquerade of a food/wine review? Go somewhere else.

Photo courtesy of ROKChoi.

DF

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