Make your mark

  And just like that all the snow and ice is gone and some roads actually dried out. Amazingly my bikes survived, (Why wouldn't they? -Ed.) and life is just as it was. Or is it? Because now you, along with the minions you recruited following yesterday's post, are on the path to kitchen freedom.

  I call it kitchen freedom because there can be some confusion. My wish is that you and all your little friends are able to stroll into any kitchen and, with the same fluency and ease that you use a bathroom and all its facilities, you can make something from scratch without any stress or self consciousness.

  To do this, all you need is a bit of understanding and experience so you become familiar with the ingredients, the utensils and appliances. There's one last element you'll need, which is how to transform the raw ingredients into the finished product. It is my wish that you'll be able to think of a dish and know how to create it or something close and enjoy doing it.

  This is what I think of as freedom in the kitchen and though you may never feel fully independent, (there are times that I don't, if I'm honest), if you feel enough confidence to give it a go, you can consider yourself free. In my experience most of what you need is confidence; the techniques are pretty simple and you just need to get a bit of practice, which, with tweaking recipes, is where we started.

  In the last few posts I've been talking about adjusting recipes and this is so you can start to build a bit of confidence around experimenting with ingredients, how they taste and how they work in relation with other foods. I want you to continue doing that and while you do, I want to you know something. This is important, so pay attention.

  There is no right or wrong when it comes to flavours. If you like stirring cheese sauce into your coffee, that's great. If hummus and cabbage ice cream rocks your world then lucky you. You could even be one of those weirdos who likes pineapple on their pizza and if you do, that's superb. You may find it hard to find anyone who shares your taste but so what? Fuck them! Don't feel intimidated because someone says you're doing it wrong. If you like it, that's enough.

Lesson one, trust your senses.

Kirk out

RevoltingFood.com