What I Have to Work With

Over the past three years or so I have developed into a food snob. Not that annoying, five star restaurant goer type. But, a food snob, nonetheless. I came to this uneasy conclusion four months ago.

I was enjoying a blood orange at my desk and my office mate asked me what I was eating. I proceeded to describe the subtly deep, yet sweet taste of this particular orange. How it had a certain richness that you do not get with your ordinary navel orange. The look I received made it clear to me that while Bittman--whose blog motivated the purchase of this particular fruit--may have appreciated my appraisal, the average graduate student did not.

So, I admit it, I am a bit snobbish when it comes to foods and cooking. But, don't get me wrong, I have a great love for simple recipes, soul food, and classic 1950s casserole dishes. There is a special beauty in home fried chicken, diner worthy chicken fried steak, and cafeteria meatloaf. I just don't want to eat like that or cook like that every day. What I am unapologetically against is bad cooking tools, which gets me to the point of this initial post . . . dull knives.

Since arriving in Tennessee I have quickly realized that despite its size and drawers filled with to the brim with kitchen utensils, I am cooking with limited resources. The everyday tools I have available are as follows:

1 10 inch x 5 inch cutting board

1 large cast iron skillet

1 small cast iron skillet

1 very small non-stick omelet pan

lots of wooden spoons (thank you Lord!)

and a whole mess of dull knives

Today's lesson, there is nothing more annoying that cooking with a dull knife. We are not talking any ordinary dull kitchen knife. When I "cut" with these knives it is as if I am beating vegetables with a mini sledge hammer. Slicing, bare with me. Dicing, cross your fingers and say a prayer. Mincing, forget about it, it ain't going to happen.

The dilemma--besides the knives from the dullest corner of hell--I am poor. I am doing research on my own dime and barely have enough money to feed myself let alone buy a new knife, a wok, lighter saute pan . . . the list continues.

The first week here, I decided I needed a new knife. The second week, I found the serrated bread knife to be sharp and versatile. Week three, I have decided to accept the challenge and learn to cook with a bread knife, cast iron skillet, and a small cutting board. I will likely burn myself, curse myself and others, and ruin a meal or two. It should at least be entertaining to all you online spectators. And, maybe I will learn some skills you are not privy to when you are blessed with a pan, knife, spoon, bowl for just about every type of food you cook.