i don’t pretend to be a professional chef. i cook like a poor man, and i pride myself on that. i don’t use fancy ingredients, extensive chemical reactions, or obscure tools. poor man cooking is based almost entirely off of improvisation and a deep knowledge of the ingredients i choose to use.
suffice to say, i am truly atrocious at baking.
guess what? i don’t like sweet foods. sure, that might make me a curmudgeon. yeah, you might be able to accuse of having lost touch with my inner child. but in all honesty, right from the get-go, sweet was always one of my least favorite flavors. i know lots of people are probably chomping at the bit, ready to lace into me for being such a cynic, but hold your horses and let me explain myself for a moment.
in my experience, the vast majority of sweet foods being produced en masse are highly processed. sweet is one of those flavors that reminds us of “home,” and even if we didn’t have a mommy or a grandma who baked fresh goodies all the time, we like to imagine that we did when we bite into a tollhouse cookie or a little debbie snack. commercials and marketing do their best to convince us that a tremendous room full of smiling grannies or joyous frolicking elves produce our snacks. which of course could not be farther from the truth.