I am not silly enough to believe you are reading the ‘About Me’ section because you care to learn about me. You care about yourself and discerning if I am worth your time. That’s what I like about you.
Full disclosure: I am not a foodie. Wha? Let me explain.
There was a brief moment I allowed the ‘foodie’ label to enter my identity, but then I discovered the Princeton WordNet definition: “A person devoted to refined sensuous enjoyment, especially of good food and drink.”
Devotion requires commitment. Rambunctiousness is more interesting than refinement. I’m more sloppy than sensuous. I have no discernible palette. I just don’t have enough pretentiousness in me or my food to be a true foodie.
About Kitchen Reviewed
Definitions for ‘KitchenReviewed.Org’ better describe my kitchen and what you can expect from this blog: “Cheerfully irresponsible; showing a lack of care for consequences, and punch drunk.”
Other items you may want to know about me and my kitchen before you invest yourself further:
- I really don’t have a discernible palette. White Castle jalapeno burgers are just as tasty to me as fresh oysters from the sea. Both evoke the same amount of satiated enjoyment in the right situation.
- My lack of palette is overcompensated by a hyper-sensitivity to texture. When asked what I want to eat the mouth-feel answer often precedes the flavor.
- Kitsch makes me happy. Not necessarily themes, or tablescapes, or fancy-schmancy plating. I have grand plans of hosting ‘things inside of other things’ and ‘surrealist food’ dinner parties.
- Rice Krispie treats confound me. During the last attempt, it was a Snap, Crackle, Pop genocide ending with me scraping their remains from my kitchen ceiling. This is not a technique blog.
- The phrase ‘unmitigated disaster’ will be posted often. In college, I thought a journal dedicated to insignificant results would be interesting and helpful. How many studies have been replicated because befuddled scientists didn’t know their cohorts had already attempted the experiment? I am applying that concept to kitchen failures.
- I enjoy my time in the kitchen. It’s fun. I laugh a lot. I get to experiment and I hope this blog brings a bit of that enjoyment to you.