Time and Patience


Sealing the ends for seasoning works unlike searing meat


We recently had a friend come over to fell this maple tree.  We all had reservations about cutting it down because it was beautiful and here before we were born.  It hadn't been pruned and was creeping up on the house, so it had to go.  I resolved that I'd do my best to make use of the wood.

Nothing beats the flavor of cooking over an open fire.  I'll rig up something to make charcoal.  Bits and chunks will be reserved for smoking.  I researched making lumber, but the process and time investment didn't make sense.  However, I had the idea that I could make a pepper mill and salt box.  I consulted my woodworking friend who came over and split sections to store.  I sealed the ends with latex paint to prevent splitting.  The rule of thumb for seasoning is one year per inch of thickness.  I figure it'll be at least seven years before I can hear that first peppercorn crack in the grinder.  It'll be worth it. 

"If a tree falls in the forest but nobody is around to hear it, does it make a sound?" - popularized quote originating from Bishop George Berkeley's work.  Sorry, I couldn't help myself.  I have been plugging away to get noticed in the food community and it's slow going.  As a rookie blogger, I fell into the trap that it would be easier to be seen than I thought.  I finally came to grips with what I already knew. 

I guess if I'm willing to wait years to turn some wood, I can be a little more patient.  It's all about the journey and The Plan.

FAQ

To be populated...

Here's one I made up.

How did you come up with the blog name?

OurCookQuest originates from condensing our cooking questions.  However, I do like the sound and intent of the simplification. 

You might be into cooking if...

- when you’re planning a vacation, your first thought is to research local ingredients and
   access to a kitchen
- you have explained to your three year old child what mise en place is
- you get at least one person a year to join a CSA or go to the farmer’s market
- you’re excited when a friend with a food limitation comes over for dinner, because it will
   be a fun challenge
- you have made a soup with leftovers that tasted better than a planned preparation
- you started a blog to gather other enthusiasts to gain the attention of culinary greats

I hope this made you think of some of your own.  Feel free to post them in the comments.

I'm glad you're here to break bread with us.  Please check out The Plan to begin your cook quest.

Thanks...

...to those who got me blogging.

I want to start by thanking my cousin who got us into the Harvard "Science and Cooking" kick off event because she knows how passionate I am about food.  I thank Harvard University for recognizing a growing community interest in learning about developments in culinary science.  Last, but not least, thanks to all the participating chefs for sharing their experience, research and wealth of knowledge with us.