What's your style?

[JasonFrishman]

I just finished a rather rambling post about 'Foodies', and it finished with me describing the style of food that i cook as, 'peasant food.'

i'm often asked questions like, 'what kind of food do you cook?" or "what do you like to cook?" or "what type of style do you cook?"

has anyone ever asked you this before, and what's your answer?

[Morganna]

Ecclectic is all I can think of for me.   We've such a wide range of cuisines we like.

[Undead Molly]

Sometimes I'll use the phrase "from scratch" when describing my cooking. I love to make the elements of the stuff I'm cooking, not just the final product. I like making our own sauces, bread (and croutons thereof), pasta, spice mixes, etc.. I'm sure I don't have to tell you that this is usually cheaper and tastes way better. Plus one of my favorite aspects of cooking this way is that there's always something new to try and discover! I just made seitan for the first time last weekend and I'm really excited about how well it tuned out.

The other part of my style is North Street in Burlington.  In the span of a few blocks we have the Himalayan Food Market, Thai Phat (Asian dry goods, produce, and meat/fish), and the Community Halal Store. You can pick up a lot of useful and interesting items for not much money. Thai Phat, for example, has the cheapest jasmine rice, Thai basil, rice and udon noodles, spring roll wrappers, bean sprouts, and loads of other basics than any other store I know of in the area.

My style is... "exploratory multicultural from scratch".   

[Alice Levitt]

I think the best term would be "Meatrageous." Give me a slab of somebody, and I will do something delicious with it. Braising and broiling are like breathing for me, only far more enjoyable.

I have also used "Fruitsational" to describe my food, because I love using fruits in savory dishes. Even when I make sandwiches, it's rare that some apple slices or dried cranberries don't make it in.

I guess because – believe it or not – I do use mostly local ingredients, there is a strong Vermont-y bent to what I prepare at home. Of course, when using a cookbook, this all changes to something far more international and refined.