(no subject)
When I cook for myself, I'll change (or make up) a recipe without really caring how good it will be in the end as long as it is edible. It's an experiment, fun and light-hearted.
But when I cook for others? I worry about every detail--what ingredients I had, will it suit the others' tastes, did I cook everything right, does it look alright, etc--and fret through the whole process.
Usually, the reaction is rather good though. And tonight, it was wonderful. I made my Chinese roommate French onion soup with full toppings (french bread and gruyere cheese baked on top). When I stuck my spoon in, I noticed that most of the soup had been absorbed from the bread and I despaired (I get dramatic about cooking; it's weird). But when she was through with the bread in her bowl, she got out some of her own bread and began dipping it. She even liked the cheese which she was a bit hesitant about!
So not only am I satisfied, I am smug.
But when I cook for others? I worry about every detail--what ingredients I had, will it suit the others' tastes, did I cook everything right, does it look alright, etc--and fret through the whole process.
Usually, the reaction is rather good though. And tonight, it was wonderful. I made my Chinese roommate French onion soup with full toppings (french bread and gruyere cheese baked on top). When I stuck my spoon in, I noticed that most of the soup had been absorbed from the bread and I despaired (I get dramatic about cooking; it's weird). But when she was through with the bread in her bowl, she got out some of her own bread and began dipping it. She even liked the cheese which she was a bit hesitant about!
So not only am I satisfied, I am smug.