Cooking, the mad scientist way
It would be fair to say that I cook primarily from "scratch". This comes from growing up in a household where packaged goods are greatly frowned upon. Not because of the time they would save with food prep, but because they are highly processed, contain too much sodium, or have food colorants and preservatives. I am an omnivore and proud of it. It is my belief that you should experience what nature has to offer at least once, be it picking up something new at the Farmer's Market, cooking a dish that you've never tried before, or eating a cuisine that is foreign to the everyday fare. So let's take quick a step back to before the era of the printing press and recipe books. The art of cooking is a learn-by-doing discipline. Just about everyone can learn it, and some do it far better than others. I'm somewhere in between those two groups. My passion comes from developing and making recipes that suit my palate needs and various food allergies. I certainly know a lot about food and what I like to eat. Let's just say that my stomach is happiest when I make frequent, daily sacrifices to it.
The Foodening
This blog's name comes from a food reference in the Invader Zim episode #23 - "The Frycook What Came from All That Space".
Here is the episode transcript on Fandom:
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