Secrets of the Amateur Gourmet

[Here’s a bonus guest post, written my friend and cat-sitter, Travis Sentell, who stayed in my apartment for the two weeks I was in Barcelona. Here’s what he uncovered.]

In the interest of time, honesty and full-disclosure, I’d like to publicly identify here at the outset as “food ignorant.” Not in the way that many of you may identify, and certainly not in the way that Adam himself might identify (after a hefty glass of Riunite D’oro), but rather, in a deep-seated “I only make eggs” way. And not even good eggs. Just, you know, eggs. Sometimes with toast.

But I AM qualified to post here for one extremely specific reason—I have spent the last 15 days living alone in the apartment of the Amateur Gourmet. Ladies (and gentlemen), wipe your chins, calm your jealousy, settle. During these exciting two weeks, I learned a great deal about cat hair, food, and myself, but I’d like to forgo all of that and cut right to the heart of the matter, the question we’ve all been asking ourselves—what exactly does the Amateur Gourmet have in his apartment? What twisted food products lurk ‘neath his salad crispers, what strange pots grace his range? I thought we could all learn from how a real chef stocks his fridge, cabinets and spice rack. So read on, Peeping Toms!

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