{"id":100,"date":"2017-10-19T20:03:00","date_gmt":"2017-10-19T20:03:00","guid":{"rendered":"https:\/\/iceboxstudio.com\/bowl\/?p=100"},"modified":"2023-07-27T15:20:02","modified_gmt":"2023-07-27T15:20:02","slug":"on-kicking-it-down-a-notch","status":"publish","type":"post","link":"https:\/\/iceboxstudio.com\/bowl\/on-kicking-it-down-a-notch\/","title":{"rendered":"On kicking it down a notch"},"content":{"rendered":"\n

A good friend of mine told me recently that she felt she needed to \u201cstep up her cooking game\u201d a bit, having been awed by some other friends working in restauration. I was impressed, because I think of her as being pretty far up the culinary ladder already\u2014both in terms of food knowledge and practice, in the day-to-day and on special occasions. She\u2019s a great<\/em> cook, put simply. She is at once seemingly effortless and highly studied, attentive to subtleties of taste and curious about innovation and exploration. If she\u2019s going to step things up<\/em>, I\u2019m going to have to just sit back and watch.<\/p>\n\n\n\n

In my own history, I\u2019ve been called many things regarding my food. Some have been negative (my \u201cweird\u201d feeding-robot pastes!<\/em>), and some very postive (an 11-year-old cooking \u201cprodigy\u201d<\/em>). And I do take pride in the ease, style, and intentionality with which I cook and serve. But the more I get to know the new generations of fermenters and bakers and brewers and distillers and curers\u2014not to mention growers\u2014<\/em>the more I think that I\u2019m just a lowly old bill<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

A good friend of mine told me recently that she felt she needed to \u201cstep up her cooking game\u201d a bit, having been awed by some other friends working in restauration. I was impressed, because I think of her as being pretty far up the culinary ladder already\u2014both in terms of food knowledge and practice,…Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-100","post","type-post","status-publish","format-standard","hentry","category-historic-posts"],"yoast_head":"\nOn kicking it down a notch - bowl<\/title>\n<meta name=\"description\" content=\"A good friend of mine told me recently that she felt she needed to \u201cstep up her cooking game\u201d a bit, having been awed by some other friends working in restauration. 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