About this blog

Welcome to Cooking Dangerously!  I started this blog for culinary risk-takers.  For people who want to enter new realms of gustatory experience.  For people who want to terrify their family and friends by putting strange plants and animal parts on their plates.  For people who want to have fun experimenting with food.

My goal is to come home regularly from the grocery store, market, food boutique, or cultural specialty store with something that I don’t recognize, or something that I do recognize but have never cooked, or with an animal part that skittish eaters would avoid at all costs.  I’ll research what it is and how best to prepare it, and then will summarize its properties, benefits, and any other interesting facts about it.  Most importantly, I’ll find a recipe that I believe will taste good — this isn’t Fear Factor, I’m not interested in making people gag on cow eyeballs or something — and then I’ll feed it to friends and family and ask for their feedback.  Hopefully, my posts will encourage readers to avoid the mundane in their own kitchens, and to respond with their own recipes, experiences, and suggestions.

I’ll conclude each entry by rating the deliciousness of each new food, based on the responses of the guinea pigs who will be taste testing what I’ve cooked.  The rating will depend greatly on the recipe I’ve selected, of course, but I’ll do my best to try for something enjoyable.  This is where I’ll appreciate the help of my readers, because if we didn’t like something, people who are more familiar with the food or who have found a better way to prepare it can add their input.  The low end of our rating scale will be 4 gags, and the higher end will be 4 yums.  I offer a very formal, highly technical, objective assessment of the world’s cuisine, I know, but if we take ourselves too seriously I’m convinced that our results (and life) won’t taste nearly as good. 

Thanks for visiting, and happy cooking!  I’ll conclude with the wise words of Fernand Point: 

“If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.”

Comments

  1. Leave a Reply

    Bonita
    March 16, 2012

    Funny and relaxed presentations make it likely I’d try some of the recipes. Nothing looks too challenging. A great site!

  2. Leave a Reply

    Erin Hutton
    April 4, 2012

    I love your site! I often come home with things I’ve never eaten or cooked before so I’ve got a great new resource to check and see if someone else has done it. Thanks!

    • Leave a Reply

      Ann Allchin
      April 4, 2012

      Thanks for providing me with the know how for this one! I’ll be sure to read your site regularly!

  3. Leave a Reply

    Giselle
    September 10, 2014

    Enjoyed reading your blog! Maybe you’d like to try cooking and experimenting with kefir sometime. I hope I’m not the only one who enjoys the stuff, so hopefully you’d try and love it, too! 🙂

    Sharing with you some of my recipes: http://www.yourkefirsource.com/kefir-recipes/

    Keep in touch! 🙂

    Giselle

    • Leave a Reply

      Ann Allchin
      September 10, 2014

      I’d love to! So glad you stopped by. I’ll check out your site for sure

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