Click here to take the test and you will end up in one of these categories:
a) Giving: Friendly, well-liked and enthusiastic, giving cooks seldom experiment, love baking and like to serve tried-and-true family favorites, although that sometimes means serving less healthful foods.
b) Methodical: Talented cooks who rely heavily on recipes. The methodical cook has refined tastes and manners. Their creations always look exactly like the picture in the cookbook.
c) Healthy: Optimistic, book-loving, nature enthusiasts, healthy cooks experiment with fish, fresh produce and herbs. Health comes first, even if it means sometimes sacrificing taste.
d) Competitive: The Iron Chef of the neighborhood, competitive cooks have dominant personalities and are intense perfectionists who love to impress their guests.e) Innovative: Creative and trend-setting, innovative cooks seldom use recipes and like to experiment with ingredients, cuisine styles and cooking methods.
I am a combo of C and E. I try to optimize health and taste. I don’t sacrifice taste to eat healthy - healthy doesn’t have to be tasteless.
Though there are many generalizations, I like how this article makes the point that there is not just one standard to being judged as a good cook.Many cooking shows and media articles glorify the cook who can make the most “incredible” meal. “Incredible” being defined as great to look at and highly flavorful. I appreciate the artistry of good food presentation, but I prefer top notch ingredients over food that’s nice to look at.
About the photo
In a pinch a like to use Trader Joe's pre-packaged chard to make a chard and barley soup. It hits the spot in the winter.