So, in honor of the new spice rack, I started thinking (inspired further, of course, by GraphJam):

If my life depended on identifying spices I own by taste, I’d die. I can identify some by smell (maybe). I couldn’t describe them to you or actually tell you what they do or rather, are supposed to do to food, “Salt good. Too much pepper bad. Garlic good. Too much salt bad.”

Some spices I started using because I stumbled on them in a recipe who knows when for who knows what. Other spices, I use out of habit, such as always putting oregano, parsley, basil, and garlic in spaghetti sauce. I learned it that way and it works. I’ve never questioned it.

Some spices in my cupboard are a mystery. Turmeric. What’s it do? It turns things yellow. What’s it taste like? It turns things yellow. It goes in curries. Curries are often yellow.

Yes, I’m acknowledging my ignorance. The sad thing is I really do like to cook and I like to imagine that I know what I’m doing sometimes. I think I’ll spend some time with my cookbooks and hold off on the trips to Penzey’s for six different kinds of pepper until I get my bearings.

So after watching the movie and once again being inspired by Julia, I think I may need to find a copy of Mastering the Art of French Cooking. I will not, however, be killing a lobster, making aspics, or deboning a duck.

Julia Child’s Perfect Omelet