Tonight’s post comes from my older brother Justin who, in the past few months, has been spending more time in the kitchen then ever before. And talking about Gorden Ramsey. Like, excessively. I’ll let him tell you about it…
I’ve never been much of a cook (or a chef, for that matter). The extent of my culinary repertoire included toast, angel hair spaghetti, and Kool-Aid. If it was frozen or fried, I could probably make it. Outside of that? Well, you’re taking your chances.
My interest in cooking laid dormant until I tried cooking my dad’s famous gumbo. I asked him for the secret recipe. He agreed under the terms that if I shared it with anyone, I’d have to pay him with my firstborn child. I didn’t squeal, and I found that I was actually pretty good at gumbo-making.
Fast forward to my baby sister starting this blog. It exploded in growth for a reason: she can cook! The tips and recipes that reside in these pages would keep any wannabe-chef busy for a fortnight (it’s a real word. I looked it up). I started to see (and taste!) all the fun she was having and thought, I wonder what would happen if I gave cooking a shot for real? The cooking bug had bit.
I guess I shouldn’t be surprised, really. Cooking, it seems, runs in our family. From my dad’s gumbo recipe to mom’s party potatoes, the Wises like to cook. Who am I to stand in the way of genetics?
The next dish I chose to master after Gumbo, was Gordon Ramsay’s “Sublime Scrambled Eggs”. You might be thinking, “how many different ways can you make scrambled eggs?” But I promise you, you’ve never had eggs like this. Here’s a video of the man himself making the dish.
I have to tell you, Gordon Ramsay’s become something of a cooking idol to me. Some might even call it a “man crush”. I just like the food he cooks.
My latest foray is experimenting with herbs and seasonings. I read an article that said you can make a $5 steak taste like a $20 one simply by covering it with rock salt for 30 minutes. Sounds insane, but it worked. Couple that with a thyme, garlic, and basil olive oil marinade and you’ve got yourself a prime piece of seared sirloin.
Bottom line: Cooking is creative. It’s fresh and unique. You get to take ingredients that meld together in new ways every time you use them. The best part? Watching people enjoy something you’ve just crafted.
If I can do it, anyone can do it. Trust me. What I’ve learned is that it takes a little bit of curiosity, a love for food, and the skillfull guidance of a few folks who’ve been down the road a little bit further. Like Kristin. Or Gordon. Or this guy.
What was the last thing you cooked? How’d it turn out? We’re you nervous, scared, or a mix of the two? Talk to me. I’m all ears!