Between my four pots and pans, my one sharp knife, and my slightly-melted spatula, my kitchen isn’t exactly a gourmand’s paradise. Then again, I also don’t own a single pack of ramen, and I’m probably one of few college students with a pound of fish marinating in a homemade chili-lime sauce in my fridge right now.
On a scale of cooking skill, I’m somewhere between “still isn’t very good at dicing onions” and “knows how to peel shrimp almost as fast as my Gulf Coast-born mother.” Trying to learn the ropes of cooking in a college kitchen is tough -— we’re all pressed for space and money, so that $6.99 plastic cutting board you picked up at Ross is just barely big enough for half an onion, much less the rest of your ingredients. We don’t have access to fancy copper pots or cast-iron grill pans. We can’t really afford specialty oils or a trip to the grocery store that exceeds $25, much less a $599 VitaPrep Specialty Gourmet Food Processor.
But one thing that I do have is a love for adventure. A simple trip to the farmer’s market is overwhelming, because I see so many ingredients I know nothing about. Quail eggs! Skate wing! Almond oil! The possibilities for new, exciting food are endless. So I’m challenging myself to step outside the Tupperware to foster a sense of culinary adventure. Here’s hoping I don’t burn down the kitchen.