Earlier this year, one of my friends from Twitter, Ben Snitkoff, wanted to start a new food website, and before starting that site he wanted a collaborator. This was to be a site about making one dish each week that we in the modern American culture have started to think of as purchased, when once upon a time it was made, at home, with base ingredients. In short, he wanted to make A Year From Scratch.
Well, clearly I had to join in on this. One of my favorite things to make are foods that seem like they can only be purchased in the store. Sure, sometimes it's just as tasty to get a store-bought item, but even if you don't make it From Scratch all the time, knowing that you can is often as important as actually doing it. It gives you the choice of when to buy and when to make. If you can't make it From Scratch, then you only have the choice of buying. And who knows when the world's going to and and keep you from being able to buy your favorite sauce?
Of course, feeling good and useful in the event of an apocalypse isn't the only reason to learn how to make food From Scratch. When you make it yourself, you have the ability to customize what you're making. Want it spicier? Add more pepper. Need it more flakey, less tender? Go for it.
Not only that, but there's the increasingly important knowledge of what, exactly, is put into your food. Maybe you'll go completely organic, or maybe you'll go with your favorite brand of flour, or maybe you'll stick with local and seasonal ingredients. Again, you have the choice and the ability, which, in my mind, is much better than having neither.
So please, check out A Year From Scratch. Two posts each week. Ben's are on Tuesdays, and mine are on Thursdays (unless I mess up the auto-post thing again). So far we've explored how to make: