Ever since Le Petit Chef got started, Pam's been insisting I find something to post about. I've got a few ideas, but as a first step, I'll just say a couple things about how I got into actually enjoying the art (and science!!) of food preparation. I remember when I first started grad school, a coworker asked if I liked cooking. I said 'god no,' and he was shocked. His reply was something along the lines of 'how can you be a good chemist and not cook!' Through watching Pam and trying a couple of things myself, I've certainly discovered that organic chemists (at least) have a natural inclination, if not an outright affinity for the culinary arts.
Pam has already shown a penchant for things in the kitchen. In fact, I'm not allowed to do anything in the kitchen except prepare things for the grill. Needless to say, the stovetop and oven are not my forte. I won't go so far as to suggest that the grill (or if we want to be pretentious about it, the grille) is my forte, but I am learning. If you, our reader(s), start early on enough, you can learn with me that grilling is much more than 1/4" patties of low grade beef turned twice and served over cheese between buns. In fact, grilling goes much deeper than that, as I have recently discovered, to facilitate the preparation of almost any food.
So, as we proceed, I will do my best to chronicle my hopefully educational, sometimes comical, inevitably disastrous and ideally edible (if not downright delicious) experiments for you. Best-case scenario, Pam and I become a wildly successful Michelin-rated two-person operation. Worst-case scenario, you learn a thing or two that inspires you to fire up your cheap propane gas grill or Webber kettle and give some pork rubs or vegetable marinades a shot, and eat more happily and healthily.
In either case, I hope it's a fun ride. Bon apetit!
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