Cooking was definitely something I grew up with, but I wasn’t interested in doing it myself until well into my 20s. I knew homemade food was good and sometimes better, but I didn’t care. There was a McDonald’s under the Loyola stop and a value menu with my name on it, Gharweeb Nawaz with one-dollar lentils and saag paneer, and about six million good Mexican places. I was set.
But sometime around my third apartment I started to miss it. So I started doing it, and long story short I am an okay cook. I don’t do anything fancy but my cookie and casserole game is solid. I don’t suck at vegetables either, especially the roasted and slaw variety. Every once in awhile I’ll bust out the food processor and make my own crackers. They’re basically teeny cheddar pie crusts and make me feel a lot more “foodie” than I really am.
The term “foodie” makes my teeth hurt, like to the point where I don’t want to say I like to cook because people get all oooooohhhh do you make your own seafood broth with leftovers from your homemade beer-steamed mussels then save them for later? (no, though I’ll happily eat the delicious bi-valves at Revolution or Hopleaf). And okay, I went to Sean Brock’s pre-fixe dinner at The Publican and I still think about those freaking heirloom carrots and crab-studded hushpuppies. I like herb-flecked artisanal goat butter as much as the next guy. But copping to making your own food and not blowing at it feels like aligning with a sanctimonious culture that doesn’t have a lot of room for being human or White Cheddar Cheez-Its, my one true love.
Despite not worrying too hard about the origins of my asparagus and a deep and abiding affection for Duncan Hines Butter Recipe Golden, I like cooking. I read a lot of food blogs. The abundance of Mariano’s excites me. I think it’s taught me some things too, which I will now share with you in a hopefully non-preachy manner.