Often, when Jessica and I eat with friends, they're amazed about how we will wax loquacious just about the food we're eating or other food we've cooked. Yesterday Marc commented about how excited we were to talk about cooking while eating at Wild Ginger; and he's not the only person to have mentioned it. So it seems suitable to talk a little about why we love cooking. Maybe some other cooks who read this will chime in?

The Passion
First and foremost is that cooks have a passion for food. We feel it. Raw ingredients are the medium by which we express our artistry. While some post pictures online to show off their photography skill, we post pictures to the FoodMayhem images section and to our Flickr page to show off our cooking skill. We truly enjoy setting up plates that end up looking like the one to the right (baked potato balls served with a red pepper hummus).

Of course, after creating the plate, we love to eat it! When perfect, the work should overwhelm your senses. I guess this is why we choose food over clay or paint for expressing ourselves. We enjoy the look, the aroma, the mouth feel, and of course the taste. And speaking for myself, I enjoy hearing food cook.

Another aspect of the passion is expression. Cooks look at ingredients and envision dishes. The same raw ingredients, or even cooked-off ingredients, can result in many different plates. Case in point, about a year ago, Jessica and I marinated two pork tenderloins in a citron and tea dressing. We also made a roasted corn and black been salsa with mango and cilantro; and a cilantro and lime enhanced rice. The first night we slicked the pork and plated it over rice, accompanied by rice and snap peas(shown to the right). The next night, we diced the pork, and served it with the same rice and salsa in a roasted tortilla shell, burrito style, accompanied by salad and more salsa. More pictures in the Flickr set.

Objectively Speaking
There are many side benefits of cooking other than the passion. And while some people cook only for these reasons, we see them as ancillary benefits.

Controlling what goes into your body... It is almost inevitable, whether you dine at vegan restaurants or fast food, that you are eating unhealthier food than had you cooked it yourself. Restaurants cook fast and need to ensure flavor: that means high heat, plenty of fat, and often salt. Plus their dishes need to be visually stunning for all audiences, which also often means artificial colors and unnecessary ingredients. I was thinking about the ingredients when I read the article this morning on AlterNet called "There's a Lot You Don't Know About What's in Your Food".

Jess is allergic to food coloring, I hate mushrooms, other people are allergic to nuts, shellfish, strawberries, and who knows what else. While we may be getting closer to a cure for allergies, we're not there yet. So cooking for yourself means absolutely avoiding the items you don't want to be near. Even when you think you know what ingredients are in your dish at a restaurants, you may not; plus, they may have touched allergenic items on their way into your dish.

Most people seem to despise healthy eating, or even the sound of it. They assume healthy food tastes worse than unhealthy food. As I mentioned above, just the act of cooking your own food will increase the health factor (relative to eating out). However, if you purposefully cook healthy you will see phenomenal results. For instance, you could ensure proper portion sizes- 4oz of protein, 4oz, of carb, and a one-third plate of salad is filling and a full meal. If you're used to eating huge restaurant portions, it may take you a week to get used to a normal portion, but give it two weeks and you will be pleased.

For instance, a while back, Jessica and I enjoyed a great dinner of chicken (with just salt and pepper), strawberry salad (with jicama and poppy seeds), and a cranberry and carrot rice pilaf. The food was rich, flavorful, and healthy. It included a carb, a protein, fruits, and vegetables. In those last categories alone there was spinach, strawberries, jicama, carrots, cranberries, and pearl onions! See more in the flickr set.

Frequency
Guests often ask us if we cook this way every night, and the answer is-- yes, basically, and mornings too. The more frequently you cook, the easier it is. You will be able to maintain a fully stocked pantry, be eager to keep fresh ingredients around (as you will actually get through most without spoilage), and have plenty of leftovers for when you're too tired to cook.

And, finally, practice makes perfect. Both Jess and I really honed our skills in our early-20s (more in our bios). It's not too late to start. Try some easy recipes from AllRecipes.com or from FoodMayhem, or from any of the links from the lists in the bottom right of this page. And just keep practicing until you know your ingredients and kitchen tools.

And, of course, if you need help, send us comments and we will gladly advise! Best of luck.