Tuesday, January 23, 2007
Living to Eat: The Bryan Story
It's true. I love to eat. As a youngster growing up in Idaho, I was a picky eater with a healthy appetite. Moving to Chicago, one of the great food cities in this country, I was able to grow out of the picky eating phase and into the exploratory eating phase. Then I discovered that I kind of liked to cook. Now it turns out I really like to cook. Not that I've stopped eating out. I try to maintain a healthy balance between the two. I've known Joe for years, and he eats anything I put in front of him (except cheesecake. weird, huh?). He's also a rather accomplished cook himself, so between the two of us, we try to keep our roommates and friends well fed. Meeting Drew in Mexico was cool, as we share an adventurous food philosophy. So here we are.
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3 comments:
This totally launches the thread of "major formative experiences in the transformation of Bryan's (or anyone's) attitude toward food:
Off the top of my head, for Bryan, from what I know:
that tournament in Missoula (wings on the grill, turkey chilli, pasta, brownies good enough to get you laid). a trip to peru. Cooking with the college roommates (hashbrowns, roasted chickens, Paul's "hot-dish"), what was that steakhouse in Kalamazoo? Uncle Zio's seafood restaurant in Rimini. Korean bar-b-q in Chicago.
These stick out in my mind as events when I literally saw Bryan change.
and he became the man he is today.
I'm tearing up.
Actually, Whit, your willingness to cook anything was a big part of it. If I had to pick one person as responsible for my appreciation of food. That easy chicken/pasta/sun-dried tomato thing you made was kind of awesome, as was it's reliance on chicken stock as sauce component. That was huge.
Some clarifications on the formative food moments. Missoula, those wings, definitely a big deal. Except I didn't eat the chili. Didn't (and still don't) like beans.
If by Paul's "hot-dish" you mean the sausage with sauerkraut and rice, I wasn't into that. The other dish to add to the list of stuff we made at home in the Pepperland was that "road-kill" chili. 5 kinds of ground meat. I don't make it anymore. preferring stew meat (usually only beef) to ground meat, and relying on better ingredients, but still, that chili was awesome.
The Cork and Cleaver in Kalamazoo. Just the awesomeness that is eating decent food after a tournament, not just lots of food. Without Cork and Cleaver, would T&S be famous for seeking out interesting meals for Saturday night dinner at a tournament? Church Brew Works anyone?
Korean BBQ. That's it. Back to Woo Chon next week. Whit, come to Chicago.
btw, I love that Whit and I still call Dallo Zio's Uncle Zio's. Which, if I recall, means Uncle Uncle's. Love it.
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