Sunday, July 12, 2009

This Blog's Raisin d'Etre*

I love food.

I love it.

I think food is one of life’s great pleasures.

I think the taste buds are some of the human body’s most sensitive parts.

I believe in butter.

I believe nearly everything can be made better with bacon.

I believe there’s a reason that the word “sated” applies to both food and sex.

I will try just about anything, although it may take some convincing at first. I have eaten tripe sausage. I have eaten ground grasshoppers. (I am still hoping to try the grasshopper tacos at Oyamel.) I have eaten pig cheeks right off the pig. I have eaten duck cracklings and lived to tell the tale. I have not tried marrow yet, but am looking forward to doing so.

I do not like mayonnaise, but understand its use as a binding agent and sauces base. I will admit that freshly made is probably far superior to Hellman’s. Prove it to me, someone.

I am fine with raisins.

I like bananas, but generally don’t like them in stuff.

I am trying to get better about sushi and other textured things.

God. Food.

All of this is not to say I’m a cook, because I certainly am not. I can make some stuff, but as a single chick with an inadequate apartment kitchen and a gas oven that I’m afraid of, I just don’t cook much. Fortunately I have friends who do, and who are willing to let me come over and chow down. Having said that, I will put my deviled eggs up against anyone’s any day.

I am fascinated by the food industry, even though I’ve never worked in it. I think chefs are some of the most passionate people in the world. I am hooked on just about everything on the Food Network, and I want to be Guy Fieri’s personal assistant. (Hey, someone’s got to keep that hair bleached and pointy!) I want Padma's job. Bourdain is my food TV boyfriend.

I’m in no way a food snob, but I do get disappointed by sad tomatoes or indifferent preparations or bad service. I’m also not all about the highbrow. Give me a Ben’s half-smoke all the way and I’m as happy as I am with the three-course prix-fixe at Oya. I’ll happily drink Bud one night and white Bordeaux the next.

So I’m starting this blog. My hope is that this will give me the kick in the pants I need to write more, serve as a “food diary” so I don’t forget some great experiences, and hopefully entertain some people. Let me know what you think, and if there’s some place that you think I need to check out, whether it’s nouvelle cuisine or a kick-ass chili burger, sing out!

And I need to especially thank The Ladies for the idea and the encouragement. You know who you are, and you know I love you.

* Yes, I know it’s “raison.”


  1. Love it. Jenny you can come over my house and cook with me anytime. I got a fancy 6 burner range! plus lots of booze and a back porch. One time when you're walking by, knock on door and come inside! or better yet, give me your phone number!

    Jackie (Greenbaum)

  2. Hey, this is fun. Keep going.

    Karen (of Benno and Karen)