How I Roll, And By Roll I Mean Instruct You To Cook

What This Blog Is About

This blog is all about sharing cheap-to-make food ideas simply. Let's face it, recipes are for smart, rich, attentive people. I'm poor. I don't have vanilla extract; I don't have metric AND imperial measuring cups; I don't have a whisk; I don't have a casserole dish; I do not understand why you would want to braise something; I forget what julienne means but I'm sure it takes up a lot of time; and the time I'm waiting for my food to cook is designated for drinking beer, not checking the temperature of a meat.

That said, I want to make this as simple and beginner-friendly as possible. When I cook for myself, I rarely, RARELY use recipes. As such, anything I make is often never the same, whether it be in terms of taste or quantity. I use pictures because they allow me to show you EXACTLY what I've done, instead of writing a thousand-word essay. I also intend to create posts on the SIMPLEST facets of cooking, like how to cook pasta, wash dishes, store food, and so on.

The second most important thing in this blog is reader feedback. What do you think of my cooking? Did you try it yourself? What would you suggest I try different next time? Is there anything special I should try making? Do you have any "recipes" you would like to contribute? I am extremely welcoming to any thoughts or ideas you have. Food is meant to be shared, and I hope you share with me as well. All I ask is that if you try to follow the format I have established, which I will outline for you now.

Post Breakdown

1) Context: I feel I should provide context for the meals I make, because what I make is largely based on the amount of wakefulness, energy, and ambition I have come dinner-making time. It also makes for a nice intro.


2) Ingredients and the step-by-step: Here I take an overview shot of everything used, and then proceed to show how I cooked my food and how I incorporated the ingredients. If I have a lot of ingredients (say spices) I will try to condense the steps.


3) Final product and verdict: I show you what my food looks like before it goes in my mouth and tell you what I thought of it. I have a ratings scale out of five borks.


- One bork out of five: This rating does not exist. Never will I make something so abominable that it cannot be eaten, or tastiness cannot be extracted.
- Two borks out of five: Got a little too experimental; the flavours didn't mesh too well; I added too much of something; something was over or undercooked. Basically there were good ideas here, but they were not executed well.
-Three borks out of five: Tasty, fulfilling. Will be making this again.
-Four borks out of five: Especially tasty. Good execution of a somewhat complex dish. Will impress your romantic interest or interests.
-Five borks out of five: Probably too good to be on this blog, or at least good enough to warrant the blog's name change to "The Impoverished Gourmand". Could not be any better. Should be served in a fine-dining restaurant.


I was thinking about posting pictures of my kitchen and cooking supplies, but I think I'll save that for another post.


Grill on!