Man, I love cooking. I've loved cooking for most of my adult life. My primary love language is absolutely acts of service, and my primary expression of that comes out in feeding people. I've fallen into a bit of lull about that since moving to the city and having disposable income/proximity to good food, but I'm trying to get back into it.
I also have long held the opinion that French cooking is for assholes. I guess that's not entirely true, when I say "French Cooking," what I mean is "haute cuisine" since it has its roots firmly planted in "what the poor can't have," while including "elevated" dishes poor people were already eating. It's pretty safe to say that I'm not a big fan of fine dining as an experience or art form. Something about a thing being created for an only really available to the wealthy makes me want to burn it to the ground.
Maybe I'm the asshole, but I'm pretty convinced it's them.
That said, there are some french dishes that really strike me as worth the time to create. Things like French Onion Soup, Cassoulet, Quiche Lorraine, and the dish I'm giving a go to this weekend: Vichyssoise. It's a thick, creamy, blended leek and potato soup served cold and a food that Anthony Bourdain said it was the first food he'd really noticed and the first food he remembers enjoying.
That has to mean something, right?
There's not much to say here about it until I've cooked, cooled, and tried it, but I think it goes a really long way to acknowledge when we're wrong about something. Just a little growth every day can go a long way, and I think when we stop trying to grow that's when we really fall apart.
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