PRO AT COOKING
27 June 2021
For the uninitiated: https://www.youtube.com/watch?v=uYwvfxWF460
When my daughter was born I started collecting recipes into an old leather-bound notebook I had lying around. My intent was to give it to her when she moves out to get her own place; a sort of combination-family cookbook/combination-getting started cooking guide. It's not just recipes but also things like The Canadian Rule for grilling fish, rules of thumb for doing rice in the Instant Pot, etc.
When my son was born in February of 2021 I decided I would make a second book for him, but then of course I realized when I inevitably give these books away I'll miss them as references, so I decided I would make The Cooking Blog for People Who Hate Cooking Blogs, and thus with a nod to Pure Pwnage (one of the finest comedy series of our age) PRO AT COOKING was born. No giant auto-play video ads. No essays about mindfulness preceding a recipe for fried chicken. Short blurbs about the recipe or topic in question, no comment sections, and no social media tracking junk. If you hate my recipes you can track me down somehow and send me a nastygram via email or something.
Under no circumstances do I claim to be a Michelin-quality chef or anything like that, but I'm a pretty good cook and I have a small and growing collection of recipes that I find myself coming back to. Some of these recipes are faithful homages and strive to be as authentic as possible. Some of them are unabashed white person bastardizations. All of them are recipes I've made multiple times and have adapted to the realities of living in Canada. Sometimes you can't get a particular ingredient that's common in Japan, for example, so I use what I feel is an acceptable substitute.
I'll Call It What It Is, Kyle…
My philosophy in the kitchen is to go for full flavour. If a dish is unhealthy, I'm not going to create a "healthier version" of it. Some things that are delicious are just bad for us, and my personal philosophy is to simply eat those things less often, and/or to eat them in smaller portions, rather than try to contort apple pie or fried chicken into something approaching health food.
In any case, here's the link: PRO AT COOKING!