- Date: Tuesday, April 27, 2010 -- 7pm
- Location: Berkeley, CA
- Kitchen: Our Temporary California Home
- Dining Companion: Matty
- Recipe Rating: A-
The recipe is here.
People often ask me if I have learned a lot from this project. And I think I have. If nothing else I have learned cooking methods for many types of foods that I had never prepared before this. That, of course, is valuable. But when I think about the most valuable thing I have taken away from this project it is not a change in skill but rather a change in perspective. Earlier in my life I would often look at a restaurant menu and find one or two items that sounded good to me. I was never particularly picky and I was confident that I could find something I would enjoy eating off most any menu. But often there were only a couple things that I was drawn too -- things that felt familiar to me. Lately, when I look at a menu, I frequently think, "Well this all sounds good." More than 1100 recipes into this project, a lot of dishes feel very familiar. Either I have made them, or I have made something similar, or at the very least the ingredients are ones that I have worked with. And for the most part, I have liked the food that I have been making for the last four years. So more often than not, my feeling when looking at a menu is that it all sounds good to me. Often in social situations I just let someone else make all the food decisions because I can happily enjoy eating whatever is put in front of me. That new-found openness towards and appreciation for a huge variety of food is, in my opinion, more valuable that any particular skills I have learned. And it is something I will carry with me long after this project ends.