People always make a big deal about their momma’s home cooking, and how it’s the best food, ever! Well, I guess that doesn’t apply to my mom. In all honesty, there are signature dishes that she makes very well, but overall, her cooking is bland, rubbery, tough, the list goes on.
Don’t get me wrong, I love my mother dearly, but the truth is the truth. She grew up in a different time when food was scarce. She cooked her meat until it was gray and the only spices she used was salt and pepper. While they may be a powerful combination, there are so much more spices and ingredients available for flavoring.
It wasn’t until I met my wife that I understood the power of spices. She cooked meals that were staples in my childhood home, like meatloaf, but made them taste totally different. The fact is, proper spicing can change the taste of most meals from bland to kabam! There are the old standards like garlic and oregano, which most people use, but there’s literally an entire world of other spices to explore.
Don’t be afraid to try some spices you’re unfamliar with, like sage, thyme and paprika. Who puts paprika on cottage cheese, can I see a show of hands? But why stop there? My wife recently got a complete rack of Moroccan spices with names I can’t even pronounce. It made me want to try cooking something that is traditional Moroccan, and use the new spices to discover the taste.
Who knows, there may be one or two that are great for spaghetti sauce or hamburgers. The fact is, spices are as much a part of cooking as heat. Without it, you have a gray slab of meat with as much flavor as an old shoe.
Don’t be afraid to try new things, you won’t know if it’s good or not until you tried. There was always that first person that put garlic into pasta sauce and realized that it was a winner. Then, there’s me who put chili powder in an omelet. No so good, but at least I tried. It took a few weeks for my wife to trust me to make eggs again, but she eventually gave in.
So when you’re in the kitchen and about to cook something for the two millionth time, take a look at that dusty spice cabinet and pick out a few that taste good to you. You never know what culinary treasure or travesty you are about to create.
See also:
- Comfort Food Recipe: Meat Loaf
- Grind Your Meat? Save Money on Low Priced Food Grinders
- Molecular Gastronomy Explores the Science of Food
- Traditional Mexican Dish: Chorizo and Eggs
- Leftover Food Makes Eco-Friendly Dinners
- Mashed Potatoes: Comfort Food On A Winter’s Night
- Easy Dinner Idea: Italian Breaded Pork Chops
- Mashed Potatoes: Homemade or Instant?
- Go Green: Grow Your Own Food
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