Welcome to My New Reluctant Gourmet Web Blog

March 7, 2006 8 Comments

UPDATE

Once again I’ve changed the look and feel of The Reluctant Gourmet Website / Blog.  I still think of it as a website but now that I’m using WordPress as the operating system to present it to you, I guess you could call it a blog.

Really doesn’t matter what you call it as long as you like what you see, come back often and tell your friends about my cooking website.

Everything you found on the original website, plus everything posted on the blog mentioned below, are now combined and available in the WordPress version. I hope you enjoy it and look forward to hearing from you.


 

Welcome to my brand new Reluctant Gourmet Blog. I’ve wanted to start a blog for a while now but have been a little “reluctant” because one, the concept is new to me and two, I never feel that comfortable with my writing. I hear the same thing from my readers about cooking and I always tell them to give it a try and have some fun with it so I guess I should take my own advice.

If you think about it, cooking and writing are very similar. There are techniques used in both but when it comes down to it, it’s all about practice. The more you work at it, the better you get. So please excuse my writing mistakes and I will try to keep the grammatical and spelling errors to a minimum. In the end, it’s all about the food and the cooking.

If you pick up some information you can use, great. If I post a recipe you want to make at home, that’s good too. If you like what you read or have a comment that’ll help some other home cooks, I only ask that you post it but be polite.

What can you expect to find on this website/blog?

I’m hoping to post as much useful information as I can find as often as I can. Don’t expect a posting everyday but I will do my best to offer something interesting every day or so.

Some of the topics will include recipes that I’ve adapted from other cooking sources, tips that I pick up from chefs and cooking publications, cookbook reviews, product reviews, a little shameless marketing of one of my products or some affiliate product and how about some shortcuts.

You will find as the primary home cook with two young girls and a wonderful wife who appreciates good cooking that I look for shortcuts all the time. Most of these shortcuts come in the shape of commercial products that cut the cooking time down by half.

For example, I am all for making homemade pasta or tomato sauce from scratch if you have the time, but who always has the time. If I can find a commercial product that I like and my family enjoys, I’m going for it. You will also find I am a huge fan of Costco and find many of my favorite “shortcuts” there. I will be mentioning these products in this blog.

Who is this website/blog for?

I hope anyone who enjoys cooking and eating but I think it will be especially helpful to anyone who is responsible for putting out meals every night and is “reluctant” to try new ideas or is tired of making the same 6 meals week after week.

Many home cooks with busy lives, including myself, get stuck in a cycle of preparing what’s comfortable, easy and familiar. Even with the thousands of recipes we are bombarded with in magazines, cookbooks, and television, we stick to those few tried and true meals week after week.

I’m hoping this blog and my Reluctant Gourmet web site will help you try some new and different ways of looking at cooking.

Who should not read this website/blog?

Anyone who is a food snob and thinks learning the basics is beneath them. I state this on my web site and will state it here, I am not a professional cook, I was never trained as a professional cook. Cooking is my “necessary” hobby and I love talking and writing about it.

Most of the information you get from my web site and this blog comes from things I’ve picked up from reading and speaking with other cooks. Some of it comes from observations and adapting recipes when I cook so they work for me. I guess you could say I’m a gatherer and translator of cooking information.

If you don’t like what I say or how I say it, that’s fine. If I make a mistake, please let me know. If you have a better way of doing something, please make it available to everyone else. Again, I only ask that you be polite.

Last modified on Thu 12 January 2017 3:26 pm

Filed in: Events

Comments (8)

Trackback URL | Comments RSS Feed

  1. Rodger Campbell says:

    Hi:
    I like what I see so far of your blog. I’m an inveterate foodie and chef and I spend far too much time on line looking for techniques, approaches and food concepts that I can adopt, adapt or be inspired by. I’ll be a regular reader here.

    A question that has been nigling at me for some time… In the 40’s the governments in US, Canada, Britain, etc. mandated taht Iodine be added to table salt to prevent a disease called goiter which was caused by iodine deficiency.

    Today, we are using,espousing, testing, enjoying a wide variety of sea salt – fleur de sel, Maldon, etc.; kosher salt, lots of other variations none of which include iodine. Is this a danger? Whould we be looking at iodine supplements to replace the loss from processed salt?

  2. Lamyra McFaddin says:

    I am an American currently living in Brasil and really enjoy your newsletter and website….I, too,love to cook and it has been an adventure living in a different country and learning where to find the things I need….IF they are even available here.
    Frequently make your chicken piccata and chicken marsala recipes…they are great.
    Thanks for taking the time to do this….

    You are welcome Lamyra and thanks for letting me know about the chicken piccata and chicken marsala recipes. – RG

  3. Jan Broadhurst says:

    RG and Roger:
    Great question re: iodine in salt. I am a self trained chef an haven’t used iodized salt in years.
    For what it’s worth: Some time ago, I read an article about iodine deficiency. It was suggested to use the bottle of iodine in your medicine cabinet and make a 1″ square mark on , say your abdomen. There would be enough absorbed through the skin.
    Still; the question is not answered.

    RG, your newsletter has been appearing in my inbox for a few years now. I always enjoy reading it and love the glace de veau. ( reference to shameless marketing )

  4. Gill Lurie says:

    If you are concerned about iodine deficiency then you should take a good multi-vitamin supplement just to ensure adequate iodine intake. Sea salt should, if genuine, have natural iodine from the kelp int he ocean. Kelp is a good source of iodine so you may also add kelp or other sea vegetables to your food. If you like the flavour, its quite good.
    I am a nutritional cooking instructor living in Vancouver, Canada and my husband is a Naturopathic Physician. Our soil is very deficient in ioidine and he sees many patients with low thyroid function (goitre). However, he feels that pesticides pose a far greater threat to thyroid function and therefore eating organic produce is also an important step in preventing goitre.
    Gill Lurie
    Gill’s Kitchen

  5. Kathy says:

    Hey RG, It’s your blog, so say whatever you want however you want to say it. If people don’t like it, let them start their own blog. I know this is one I’ll enjoy and refer back to it often. So, thank you.

    Hi Kathy, appreciate the support. – RG

  6. Jan says:

    Sorry about the repeat guys, I didn’t realize my 1st comment had been submitted.

    RG, the soup recipe looks delicious and not too labor intensive (always a plus). Snowing like crazy here and I wish I didn’t live 11 miles from the market.

    Kale is a great green for soups. It doesn’t get soggy, if that turns you off. With lots of fiber, the nutrients score high too. I’m with Gill, go organic when possible.

  7. Lynne Henley says:

    RG,
    Love your blog. Actually I enjoy everthing I read from you. You have given my so many excellent tips and recipes over the years. Keep the blogs coming. Thank you.

  8. Ann D says:

    Welcome to the blogosphere! I’m a writer who doesn’t feel that comfortable with my cooking, so I’m soooo glad I found you. I am trying to pull up my socks — or my oven mitts — when it comes to planning and making healthy dinners. I’ve picked up all kinds of great ideas, just from exploring your website. Can’t wait to see how “the blog” develops.

    Hi Ann, I’m sure you will do very well. And thanks for the kind words. – RG

Leave a Reply

css.php