“Who are the real writers?” asks the author of Cooking with Butter (unpublished 2012, 2013). What are they cooking with? What superior foods lubricate their baking dishes and frying pans? How do they manage to flavor without butter, my accent ingredient?
Is it wrong to obsess about the cookbooks of other authors? What makes them so great? Maybe it’s better to stir fry with sunflower oil. Or with bacon fat. But aren’t we all driving for the same result, the same sensual pleasure? Do we even need multiple flavors in the kitchen? Our cakes will crumble like the Tower of Babel. Eventually all tastes congeal into the same sordid substance. We rarely die with a book in our hands or food on our lips.
Do I honestly think that I can churn out butter like no one before me? Is it inherently selfish to want people to handle my recipes? To desire cravenly that my dishes find a wider audience? Does my cookbook by definition make me an egomaniac? Should I just execute these recipes for my own consumption instead of writing them down and sharing them with the world? Does butter need to be at-large? Should I skip the writing process altogether and just eat this dairy product in its purest form, congealed, with a spoon, from a bowl, in the dark? After all, recipes are always one remove from real food. My cookbook is not butter. You cannot eat it. The only nourishment it may provide is in culinary translation.
I should blog more frequently about butter. I should use social media to hype this essential ingredient. I’m going to start tweeting about my recipes. They’re edible, which means they should be publicized. Butter deserves a full-time hustler. Everyone needs to see how I put food together. Everyone needs to know the taste in my mouth.
Strike that. Sadly, no one is living or dying by my pompous butter recipes. Plus, what if my readers try them out and the butter malfunctions, like the fat operates differently in their personal skillets? And then I’d have to deal with the shame, the remainders.
Oh butter, maybe it’s better we pretend you don’t exist in my refrigerator. I cannot cook you so you’re righteous and savory with every meal. Only sometimes in the dead of night, or when I’m driving alone for long stretches, becoming one with my laden arteries, do I feel that I’m doing something right in the kitchen.