I remember the first thing I learned how to cook was scrambled eggs. I was 7 years old. My brother and I used to get up early on the weekends and prepare breakfast for the entire family. A couple decades later, I think I have finally perfected my scrambled eggs. Practice makes perfect.  My mother is a wonderful cook. Much of what I know is from watching her in the kitchen making asian delights completely from scratch, at record speeds. These recipes will also be shared with you in the food section.

What I have learned over the years after leaving the nest, have been based on trial and error. In the basics section of wallflour, I plan to talk about just that. What basic tools to have in the kitchen. The basic items to stock in a pantry, for both daily cooking and also items that could be later used for impromptu parties. These essentials will be used for weekly meal planning as well.

I know from my immediate group of friends that cooking meals at home isn’t really an option they even consider. For me, it is the first place I think of to eat. It’s the only place I can get exactly what I want. I wouldn’t say I’m picky because I will eat and try almost anything. What I am is particular; particular about how meat is cooked; particular about how food is seasoned; particular about how much food is put on my plate. I find the huge portions that restaurants dole out to be a turn off. When portions are huge, it tends to be overcompensating for lack of taste or fine ingredients, i.e. buffets. That’s my theory. The Europeans have it right. Think of all the packaging of doggy bags that are used per meal, per day in one US city alone. We think we are getting value in the huge portions, but what we are doing is depleting the earths resources on taking home leftovers that are most times never even touched.

The basics section will talk about techniques and tools that are invaluable to making simple to elaborate meals. Part of the reason people don’t think to cook at home is they are not armed with the proper ingredients or inspired by what is in the fridge. WF will talk about how to tackle weekly groceries and how to approach making meals. I am extremely limited on time myself, but have found a balanced routine of doing groceries once a week. If I were to eat the meals I make at a restaurant, I would definitely be in the poor house. This kitchen knowledge has helped pad my bank account and allowed me resources to do other things I enjoy, like travel and plan for my ever expanding future.

When I do go out for a nice meal, it’s usually to experience some new ethnic cuisine or things that I consider experiential, like sitting at a sushi bar. That is what Los Angeles is best known for: sushi and ethnic eats. LA has many fine restaurants, but in my experience you either get ambience and service, or good food. It’s one or the other and rarely all three. The obvious irony is that one goes to a restaurant to eat. We are not Chicago, New York or San Francisco. Jonathan Gold has had it right for years.

One regular topic WF will have is different weekly grocery lists for fresh ingredients. From these fresh grocery lists, and the basic pantry items WF suggests, one can make a number of different meals. We believe in simple cooking with high quality ingredients. We believe in a protein, a vegetable, and a starch on a dinner plate. WF meals are more triangular than square. The freezer is our friend, often times I will cook a side dish and have plenty left over that will inspire another meal, later in the week, that tastes entirely different. When I have time, I will cook a basic item, such as black lentils, store them in a tupperware, and make a side dish out of it to go with a pork tenderloin, or toss it into a main dish salad.

Cooking is such an essential part of my life that I take it for granted. I don’t claim to be a pro, nor do I know everything. In fact, I will be the first to say I’m a complete amateur chef, part lazy, part adventurous, part mad scientist and 100% gourmande. Most times I learn by simply trying a new recipe or attempting to re-create a memorable dish I’ve had at a restaurant. Traveling to different countries is always a huge inspiration for new ingredients and dishes. Nothing happens overnight, but I urge everyone out there to give it a try and hope that what subjects I do touch on give you the confidence to do so.