Comments on: The Amateur Gourmet: How to Shop, Chop, and Table Hop Like a Pro (Almost) http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/ (p.s. I now have comments, yay.) Wed, 19 Nov 2008 13:06:55 +0000 http://wordpress.org/?v=2.5.1 By: Emily Cartier http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-73765 Emily Cartier Tue, 16 Oct 2007 11:56:05 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-73765 I grew up with a food scientist father (yes, that means Dad was paid to cook) and a mom who adores food. They taught me to cook, and encouraged me to practice and try new things. And the low salt of my childhood wasn't optional... mom has medical problems that mean she's on a low salt diet, and has been since I was a child. They rarely fail so badly at a new idea that it's inedible. Burned pans don't happen much in their house. But the first try of a new idea never works as planned. Sometimes it's a story that lives forever (like mom's idea to add salmon and broccoli to a frittata). Most of the time, it's just another not quite right, and the cook who did it tackles the idea again. With improvements. Chances are the second time won't be right either. Somewhere in between 3 and 10 tries, the person cooking will get technique right and seasoning right, and they'll have what they wanted. I don't like calling all the not quite right attempts failures. Then I don't want to cook! It takes practice to cook well, and a lot of it. When you practice, you make mistakes, try new things, and stuff doesn't work as planned. Then the next day, you practice again. It's exhausting while you're learning, because it's all new, all the time. Once you get some things down to "works", cooking is *much* easier. At least then you have a fallback plan for when you burn something beyond redemption. I grew up with a food scientist father (yes, that means Dad was paid to cook) and a mom who adores food. They taught me to cook, and encouraged me to practice and try new things. And the low salt of my childhood wasn't optional... mom has medical problems that mean she's on a low salt diet, and has been since I was a child.

They rarely fail so badly at a new idea that it's inedible. Burned pans don't happen much in their house. But the first try of a new idea never works as planned. Sometimes it's a story that lives forever (like mom's idea to add salmon and broccoli to a frittata). Most of the time, it's just another not quite right, and the cook who did it tackles the idea again. With improvements. Chances are the second time won't be right either. Somewhere in between 3 and 10 tries, the person cooking will get technique right and seasoning right, and they'll have what they wanted.

I don't like calling all the not quite right attempts failures. Then I don't want to cook! It takes practice to cook well, and a lot of it. When you practice, you make mistakes, try new things, and stuff doesn't work as planned. Then the next day, you practice again.

It's exhausting while you're learning, because it's all new, all the time. Once you get some things down to "works", cooking is *much* easier. At least then you have a fallback plan for when you burn something beyond redemption.

]]> By: Alison http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-71002 Alison Thu, 04 Oct 2007 21:11:43 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-71002 Your childhood sounds a lot like mine. I remember taking a school field trip to Chi Chi's in second grade! I think I need to pick up this book. Your childhood sounds a lot like mine. I remember taking a school field trip to Chi Chi's in second grade! I think I need to pick up this book.

]]> By: lindsay http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70961 lindsay Thu, 04 Oct 2007 16:33:19 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70961 amen sister! it's always nice to hear that you aren't the only one who's not perfect, 'specially when we are drowning with folks (like your antithesis/namesake martha) who seem flawless. thanks for this! i've been thinking about this book for a while, maybe i'll stop by the strand and find myself a copy. there's also another great one called "Don't try this at home" about all the mistakes that the greats (i.e. Batali, Bouley, Bordain, and other's that don't have b's in their names!) have made. fun read. happy cooking. can't wait to read more of your tales. amen sister! it's always nice to hear that you aren't the only one who's not perfect, 'specially when we are drowning with folks (like your antithesis/namesake martha) who seem flawless.

thanks for this! i've been thinking about this book for a while, maybe i'll stop by the strand and find myself a copy.

there's also another great one called "Don't try this at home" about all the mistakes that the greats (i.e. Batali, Bouley, Bordain, and other's that don't have b's in their names!) have made. fun read.

happy cooking. can't wait to read more of your tales.

]]> By: megan http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70960 megan Thu, 04 Oct 2007 16:31:42 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70960 Christine - That was the other thing, my parents were cheap and we very rarely ate out. It wasn't until I'd nearly left for college that they short of relaxed about that so I didn't know about the Clay Oven until high school. Such lost time! Christine - That was the other thing, my parents were cheap and we very rarely ate out. It wasn't until I'd nearly left for college that they short of relaxed about that so I didn't know about the Clay Oven until high school. Such lost time!

]]> By: christine http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70918 christine Thu, 04 Oct 2007 11:35:09 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70918 ahh, megan - don't forget your roots! the clay oven was clearly better than chi-chi's.... :) ahh, megan - don't forget your roots! the clay oven was clearly better than chi-chi's.... :)

]]> By: ex.libris http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70775 ex.libris Wed, 03 Oct 2007 22:51:14 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70775 I am so excited about this book! It sounds perfect. I am so excited about this book! It sounds perfect.

]]> By: oliverinmink http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70728 oliverinmink Wed, 03 Oct 2007 15:59:14 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70728 Good for you for giving cooking a go. I also grew up in a house where there was little (if any) cooking and know how things can be in the kitchen as you get older. Hope it turns out well! Good for you for giving cooking a go. I also grew up in a house where there was little (if any) cooking and know how things can be in the kitchen as you get older. Hope it turns out well!

]]> By: wendy http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70645 wendy Wed, 03 Oct 2007 05:50:16 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70645 I'm not sure I agree with splatgirl, exactly. I think some people grow up in an environment where food was something to savor or experiment with and with an idea that cooking was an effective way to have an exciting relationship with food. Some didn't. Whether that's "normal" or not "normal", I still understand that some people have a culinary past to mine (whether it's the the proverbial grandparents with their dishes or some other kind of food discovery). I feel fortunate to have had a mother who was extremely excited about food and I think it's made my own experimentations with food richer and less risky. I don't know a whole lot about Sandra Lee so I can't say what that proves abot points of normal or no, but I can say that anyone who can wax rhapsodic about their annual Thanksgiving meal (whether it's got greenbean casserole or not) has a point of normal. In my big dumb opinion. Kudos about the book. Everyone needs a revelatory experience when it comes to food. I'm not sure I agree with splatgirl, exactly. I think some people grow up in an environment where food was something to savor or experiment with and with an idea that cooking was an effective way to have an exciting relationship with food. Some didn't. Whether that's "normal" or not "normal", I still understand that some people have a culinary past to mine (whether it's the the proverbial grandparents with their dishes or some other kind of food discovery).

I feel fortunate to have had a mother who was extremely excited about food and I think it's made my own experimentations with food richer and less risky.

I don't know a whole lot about Sandra Lee so I can't say what that proves abot points of normal or no, but I can say that anyone who can wax rhapsodic about their annual Thanksgiving meal (whether it's got greenbean casserole or not) has a point of normal. In my big dumb opinion.

Kudos about the book. Everyone needs a revelatory experience when it comes to food.

]]> By: jen http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70450 jen Tue, 02 Oct 2007 19:30:34 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70450 I hereby reject my "point of normal." Again. I didn't have a fresh pear, kiwi, or cherry until I was 25. Asparagus made a cameo appearance earlier on. My husband introduced me to prosciutto and fresh mozzarella. Most of what I eat now scares the crap out of my family. And I'm okay with that. Also, Sandra Lee ought to be drug out in the street and shot. I hereby reject my "point of normal." Again.

I didn't have a fresh pear, kiwi, or cherry until I was 25. Asparagus made a cameo appearance earlier on. My husband introduced me to prosciutto and fresh mozzarella.

Most of what I eat now scares the crap out of my family. And I'm okay with that.

Also, Sandra Lee ought to be drug out in the street and shot.

]]> By: splatgirl http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70303 splatgirl Tue, 02 Oct 2007 04:25:34 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70303 ...:I have no point of normal to work from and I find it all very frustrating." NO ONE has a point of normal to work from. Really. Some people may think they do, but they're deluded...or ignorant. Or both. This is the only possible explanation for why Sandra Lee has a show on the Food Network. The problem with smart people is they're stupid enough to question and have doubt. OTOH if cooking is the only subject where you feel you have no point of normal, I'd say you're doing pretty well. ...:I have no point of normal to work from and I find it all very frustrating."

NO ONE has a point of normal to work from. Really.
Some people may think they do, but they're deluded...or ignorant. Or both.
This is the only possible explanation for why Sandra Lee has a show on the Food Network.
The problem with smart people is they're stupid enough to question and have doubt.

OTOH if cooking is the only subject where you feel you have no point of normal, I'd say you're doing pretty well.

]]> By: nazila http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70275 nazila Tue, 02 Oct 2007 03:36:52 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70275 I have this on hold at the library, I can't wait to read it. nm I have this on hold at the library, I can't wait to read it.

nm

]]> By: Okwes http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70252 Okwes Tue, 02 Oct 2007 02:17:44 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70252 I guess I should pick this book up at work. Seems like a good read. I was told by a bonsai master "you will kill many trees before one lives." In a way, what you said in paragraph 4 reminded me of that. It's all about trial and error. I guess I should pick this book up at work. Seems like a good read.

I was told by a bonsai master "you will kill many trees before one lives." In a way, what you said in paragraph 4 reminded me of that. It's all about trial and error.

]]> By: Andi http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70149 Andi Mon, 01 Oct 2007 20:03:28 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70149 added this one to my wishlist - thanks! added this one to my wishlist - thanks!

]]> By: Aimee http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70121 Aimee Mon, 01 Oct 2007 16:36:54 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70121 Sounds like a great book! Sounds like a great book!

]]> By: Amye http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70119 Amye Mon, 01 Oct 2007 16:25:11 +0000 http://www.notmartha.org/archives/2007/10/01/the-amateur-gourmet-how-to-shop-chop-and-table-hop-like-a-pro-almost/#comment-70119 Hoping that you write up your trip soonlike, maybe you found something out here that I had no idea about. WW has all sorts of little gems, but very few of them are open on Sunday! Hoping that you write up your trip soonlike, maybe you found something out here that I had no idea about. WW has all sorts of little gems, but very few of them are open on Sunday!

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