We’ve all been doing a lot of cooking at home during the last year or so, and I’m no exception. I’ve especially enjoyed making ramen noodle concoctions and stews, and experimenting with different flavors, seasonings, and ingredient combinations. I also like making those dishes because they typically involve some chopping and cutting.
Cutting and chopping are probably my favorite parts of the entire cooking process. For one thing, when it’s time to cut and chop I get to use my handcrafted, now well-scarred cutting board, which makes me feel like a real kitchen professional — even though I’m admittedly not an adroit chopper, and wouldn’t dream of doing the rapid-fire, fingers-at-risk chopping that you see on the cooking shows. For another, it’s just fun to get out a knife and experience the tactile sensations of dicing things up to whatever size you desire, then grandly sweeping them off the board into a simmering pot. Add some good music and you’ve got a nice little cooking experience going.
I particularly like the feel of cutting and chopping onions and potatoes. I’m not sure why, but during this continuing stay-at-home period attacking defenseless plant matter is especially enjoyable.
Webner House 