That's "Gourmet"? Really??

What is all the hype about “gourmet cooking”?

All gourmet cooking I’ve ever had was gross!

Liver, snails, sheep’s stomach—why would I EVER want to eat that?!

Why do expensive ingredients make it “gourmet”?

In fashion: just because its expensive, doesn't mean its cute!

The same applies with food!

Just because it costs more doesn't mean it tastes good!

If it costs a lot and the taste isn't worth the cost- then forget about it!

And why can’t yummy things be “gourmet”?

Give me a break people!

I suggest the “New Gourmet Cuisine”….

Definition: THINGS THAT TASTE GOOD AND WE WOULD ACTUALLY WANT TO EAT!!!!

For example: my mother’s fried chicken= Gourmet.

And on another note- why do “gourmet” dishes ALWAYS have such a small amount of food?!?!

I mean, America definitely has a problem with large food portions- but gourmet portions seem to only feed an arm and a leg…what about the OTHER arm and leg?! Or would I have to pay with one of those to get an extra portion on my plate?!

Gourmet= NOT WORTH IT!!!

I would rather make “gourmet” dishes that my family will eat and thinks is DELCIOUS in healthy portions.

And if my kids want to have their meal with a glass of grape juice instead of wine…well SO BE IT!

P.S.

Julia Child (aka. the one who brought "Gourmet" cooking to America)- you are an inspiration to us all

….but Fish and Ham Mousse is NOT FOR ME!

Stick with the beef bourguignon and chocolate cake!