I was hoping for a Mastiff Puppy for Christmas from Santa, but alas he let me down. He claims it's still coming (actually we are hoping to adopt an adult Mastiff). But Santa did come through. He got me a Sous Vide.
This has made me realize that I have crossed a line here. I'm no longer just a foodie; I'm a serious foodie. Making my own butter, pasta, and cream cheese, nor the amount of kitchen supplies I own, convinced me of this but for some reason, the Sous Vide convinced me.
I think I might be totally out of hand here. I don't want to be one of those hipsters who think they're cool because they are into artisan stuff (insert eye rolls here from daughters - "Mom you will never be cool") and make everything from scratch. I just think it is the science of it all that interests me. How does all this stuff meld together? How is it made? Why do the components go together like this or why don't they? My Mom always tells me I'm crazy for going to so much trouble (from the women who has never eaten Ragu), but I think this is the way that I relax - I cook (OK sometimes when things aren't going quite right, it might not exactly be relaxing and there might be a little cursing going on).
It's also about the taste. I am so snobbish now. If something doesn't taste good, I'm just not going to bother to eat it. I can't stand all that processed food. It just has no taste. Well it does but it's just salt and sugar. And while I don't necessarily have anything against salt and sugar, I do have something against that being the only flavor.
The end of the year or beginning of the new year is always a time of reflection. So I guess I've reflected and found that there's no way around it...I'm a serious foodie.
Look out because Santa also brought me a blow torch. Now if I don't burn the house down, you might see a posting or two for creme brulee. This is very strange because the Sous Chef's favorite dessert is creme brulee - NAH - just a coincidence I'm sure.