I have vague memories of eating Hershey’s Kisses under the dining room table. I recall the pile of wrappers accumulating around me, and watching peoples’ legs as they unknowingly passed me by. Little did they know, they were walking past a crime scene.
To this day, during the holiday season, Hershey’s Kisses sit nested on the kitchen countertop in a Rudolph the Red-nosed Reindeer-shaped box, circa 1980. I’d abducted Rudolph for my own private tasting and finished its entire contents below adult radar.
Even then, I knew I had possible dependency problem on chocolate. And, although nothing can compare to a fine piece of well-made chocolate, Hershey still holds a fond place in my heart.
I know it may not be vogue and I know that it’s a waxy, watered down, illegitimate child of the chocolate world. But, its formula contains memories and childhood and comfort. I like Hershey’s. That’s my first Culinary Confession.
Since culinary school and joining a community of real “foodies,” I feel the need to get these things off my chest. While I’m purging, here are some others…
– I don’t like sushi. (I KNOW! I’m a terrible person because haven’t even tried many varieties and the first place I tried it was at a baseball stadium. I even lived in an apartment adjoining to an acclaimed sushi restaurant. I could be swayed. Please, someone sway me so I don’t have this weighing on my foodie conscience!)
– I once fed a former boyfriend raw chicken and wouldn’t admit that it wasn’t cooked. (At this point in my culinary endeavors I couldn’t tell if it was done unless I sliced through the breast and it was already looking like a cadaver. Clearly, there was simply a naturally pink hue to that particular chicken!)
– Paula Deen has the best bread pudding recipe in the industry. No joke.
– I love Martha Stewart. She emulates perfection (minus, of course, the jail time). In her high school yearbook, by her name and picture, it read, “I do what I please. I do it with ease.” How can you not have some respect for that combination of competency and confidence?
– I once tried to eyeball ounces of chocolate when making hot cocoa and ended up making chocolate, booze-infused sludge. Clearly, there IS such a thing as too much chocolate. Lesson learned.
– Sometimes, I am scared of “culinary toys,” as opposed to “baking toys.” Ovens are my friends…Deep Fryers…not as much. (Although, the other day at work The Fryer and I said, “hello,” over doughnuts AND The Steamer and I introduced ourselves). I’m working on being open to more diverse relationships.
– I believe that (in moderation!) hydrogenated oils can be our allies. Nothing can make a pie dough flakier than a dollop of shortening.
– I grew up eating chocolate chip cookies made with margarine, rather than butter. Consequently, when being completely un-objective, I think they taste better.
WHEW! I feel good, if not a bit vulnerable. I you now consider me to be unrefined, unsophisticated or savage in someway…good riddance. I will eat my Hershey Bar proudly…and under the table.