I’ve been watching Top Chef Texas, a little bit later than it airs, but I get to see it.Seeing what those people do just makes me think “Wow! I can’t do that!” (See! The titles really do mean something!)
I love food. I love cooking. I drag my Nigella Lawson cookbooks around like talismans and read them as novels. Sometimes I think I am obsessed with food.
I’m a good cook, depending on who you ask. But I think, within my limited range, I’m an alright cook. You cannot be this interested in something without picking up some skills. It just happens.
But those people on shows like Top Chef know things that I can’t even figure out how to learn.
Things about what tastes good with what.
How foods should be texturally.
What combinations of foods blend together.
What is this “balance of flavor” they talk about.
I like to watch these kinds of shows, because I know they will make sure I never get an inflated opinion of my cooking skills.
I never realized how moving to Austria would change me, regarding food.
In the states, I was known as a good cook. Basically because I was always poor, I had to make everything from scratch because buying prepacked was too expensive to be feeding a couple of teenagers with monstrous appetites.
I had many years of learning to get there. I’m sure my kids remember our Hamburger Helper days. But eventually I came to be a relatively decent cook.
Of Southern food.
As long as you don’t ask my father. He likes to tell everyone that I think I can cook, but that I really can’t.
Says the man whose girlfriend has given him food poisoning twice.
Hmmph!
Anyway, moving to another country, was a huge eye opener as to how limited my skills were.
Austria is a boil and fry culture, and the South is a boil and fry culture. That is where the similarity ends.
I have learned that I am a relatively decent cook of Southern food, Tex Mex and the bastardized American version of Italian food.
I am a rank beginner at cooking Austrian food.
I could never do what those people do. I couldn’t even imagine how to get to that level.
Right now, I’m still trying to figure out how to get the Southern out of my cooking.




