That is kind of a confession.
For example, there is only one kind of salt in my kitchen. (Ok, two. Oh, wait – three. But they’re not frou-frou salts. They’re all white.) I do not peel the skin off tomatoes prior to making a sauce. I don’t know how to lard a pheasant and neither favour nor disfavour durian (having never tried it).
As an occasional flicker-through of food magazines in the grocery store line-up and skimmer of food blogs, though, I am occasionally aware of the latest food fad. (Was food always subject to fashions? I don’t remember this as a kid, but, then again, maybe that explains the whole “Cooking with Campbells” cuisine of my childhood. Where fashion is concerned, we often look back in anger. Let that be a warning to us.)