American - Musician | July 22, 1962 -
A lot of musicians are good cooks, and a lot of cooks are musicians, but I think that may just be a result of the creative impulse finding several means of expression. Probably an equivalent number are visual artists, woodworkers or compulsive liars.
Steve Albini
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Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.
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I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I cook it: it's for eating, preferably with friends, and I don't make a fetish out of it.
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Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.
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The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
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I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
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I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
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My father was an expert hunter, so we ate a lot of wild game when I was growing up in Montana. That helped broaden my palate generally, but I know it informed my distaste for factory farms and unspectacular commercial meat.
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When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
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