To Self-Checkout or Not

I haven’t yet decided if I’m a fan of the Supermarket Self-Checkout or not. I agree with the article in the sense that if you only have a few items, it’s much faster. (The faster you can get that pint of Ben & Jerry’s out of the store, the better!)

When I have more items, however, I have to admit that sometimes the thought of running all of them across the scanner, waiting for verification, and bagging them is just too much work, especially after a long day. On those occasions, I’d rather lean on my cart behind the person in front of me, and amuse myself with tabloid headlines while I wait/rest, and then let someone ELSE do all the work.

Speaking of tabloids… I wonder what kind of impact the self-checkout is having on impulse purchases. For instance, in the one local store that has self-checkouts, there are no impulse items nearby at all – I suppose that’s because there are no clerks around? Hmm.

The Chicken and the Egg

I’ve been slaving over a first post for a few days,
when I realized what I was lacking was a bit of

I began cooking when I was twelve years old. I can remember my Mom
calling from work and asking me to put some chicken in the oven (she
had already prepared it) after school one day. It was the first time
I had ever used the oven, and I was scared to death that I would
burn down the house.

When the chicken came out golden and crispy later, I was hooked. The
next thing I remember learning was scrambled eggs. I learned very
quickly that one of the secrets to great scrambled eggs was to keep
them moving in the pan so that they didn’t just sit in the pan and
cook flat. After that, I quickly became the week day cook at home,
and continued cooking regularly when I moved out on my own.

I started cooking professionally about six years ago. The transition
from “cook at home” to “professional cook” is not an easy one.
Suddenly, you have to plan out a lot of food on a very strict time
table. It’s like planning out a major party on a daily basis.

Many of the techniques I had learned at home were still applicable
though, and I learned even more from a great lady named Georgette
who trained me in those first chaotic weeks. Most of these
techniques are so simple, they usually go unmentioned (like never
flip a burger more than once) yet I know many people who cook
regularly and have never learned them. I’m going to share as many of
these as I can, as we go along here, so those of you who are
experienced cooks/chefs may have to bear with me at times.

I’ll also be sharing my more original recipes, but only after I feel
that they’ve been perfected enough in writing to reproduce them

Mmmm… Cicadas…

Oddly enough, although we have a large number of little black and white food-type icons like the microwave to the left, none of them are BUGS for some reason… Cicadas Take Menus By Storm – “‘Not much of a taste,’ she admits. ‘A bit like overcooked beans, but very crunchy.'”

Welcome to Food Follies!

We wanted a website where we could publish our growing collection of recipes. Where we could write up our daily-ish experiences at restaurants, in the kitchen, in the garden, etc. A place that was not so very serious about playing with food. (And drink, of course.) A site that would also have other interesting food-related facets to explore in regards to the enjoyment of food. Obviously, this site is a result of that desire!

We’re just getting it started now, and this is the first post in our “Daily Specials” section. We already have a bunch of recipes up, a VERY fledgling links page, and fully functioning guestlist which you are invited to sign (don’t forget to mention your favorite kind of cheese!), and we’ll be adding more as we go, so please stop back again soon!

Glad you found us!