I'm learning how to cook Primally. If you don't know what that means, check out http://www.marksdailyapple.com. Essentially, it means eating meat, fruit, and vegetables with good fats and oils, and leaving out legumes and grains, as well as, and especially sugar.
My biggest issue with cooking my own food? Spices. The simplest and most complicated part of cooking is spices. I am good at exactly two spices: garlic and salt.
Primal cooking means escaping from cans, boxes, bags, and plastic containers. That means no more convenient little chili seasoning packets. It also means that I have no idea what to do, since I usually just eat veggies steamed and enjoy the flavor. Chili is my current challenge. There are lots of spices in chili.
(Side note: I accidentally got mild California chili powder up my nose. It's an interesting feeling. I wonder if it's like those space traveler guys from Dune feel like when they go through their spice trials.)
My primary seasoning is garlic. There aren't too many things that I cook that I won't add either fresh garlic or garlic powder to. The main exception are fish dishes. I like dill on those. Salt has its own health-related issues, so I try not to cook with it. A pinch here and there does a body good, but not a big pinch. Like a little itty bitty pinch.
One of my goals is to learn how to spice food. I think this will involve a significant amount of experimentation. I like to experiment when I cook; however, no one wants to experiment on a dish that's to feed them for five days and get it wrong - desperately wrong. So I started with chili. Chili's pretty safe, spice-wise, and I hope it turns out well. I'm also making the leap of no-bean chili! It's exciting, but I really do enjoy beans. Even the gas is fun around Marines! Ok, not really.
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