If y’all have stuck around with this project this long, you probably know that I absolutely love to talk, and I just couldn't help myself from throwing one more recap your way.
I had a really great chat with Lily Herman about Grand Prix Gastronomy for her recent bonus edition of her fantastic newsletter Engine Failure, and it got me thinking a lot about my biggest takeaways from this project. It was hard to give Lily a concise answer, and I figured, why not transform that long-winded answer into a post for all the incredible subscribers who have been so supportive all year long!
1. The world is full of flavors I never would have known about or tried
I'm sure this will come as no surprise, since this premise was kind of the entire point of the project, but: I am truly amazed by how much I learned just tasting my way through national dishes from around the world. I probably would have gone my entire life without ever cooking lamb, and now I've done it three times in a single year! I really doubt I would have ever tried madrouba, Qatar's beaten rice, just because the premise of it sounds a little weird — and it ended up being one of my favorite dishes of GPG. I'd likely have been too freaked out to cook shellfish at home, or to try simmered Hainanese chicken. This project forced me out of my comfort zone, and it was awesome.
I think it's also really cool to start understanding regional flavors. I loved that I could whip up a dish for Bahrain, for example, while knowing that many of the same spices would also pop up in other dishes simply due to geography. It was fascinating to learn about the effects of colonization on local cuisine, or to learn just how different the authentic dish is compared to the Americanized version I've eaten.
2. Don't underestimate a deep fryer
I tried to avoid making any big purchases for Grand Prix Gastronomy because I wanted to make sure I was using appliances that most folks would have at home, but I made one exception: a deep fryer.
This is probably very American of me, but oh my god. What a game changer. I love my air fryer for everyday conveniences, but sometimes you just need the kind of crisp crust on a chicken leg that only a deep fryer can provide. Sometimes you want french fries and only fresh-from-the-fryer ones will do.
The deep fryer doesn't necessarily play a role in my daily or weekly dinner rotation, but it does make an appearance every four to six weeks and generally keeps the desire to eat out at bay.
3. Rice actually isn't hard
Again, I'm sure this is extremely American of me, but I have literally always struggled with the concept of rice. I have never, for the life of me, been able to make it well at home. But because rice is an integral part of so many dishes I cooked, I had to get my shit together.
The secrets? Rinsing your rice until you've washed much of the starch off, soaking it for around 30 minutes, and keeping an eye on the pot (I found that if I followed recipes exactly, I’d end up overcooking the rice or burning the bottom). Alternatively: buy a rice cooker.
4. My measly knife skills improved!
A little!
I tell people pretty regularly that I have “dumb” fingers, by which I mean that sometimes they kinda feel like foreign objects attached to my hands that don't always listen to what I have to say. I've always struggled with using a knife, and if I'm cooking for myself, I'll spend the extra dough to buy pre-chopped onion or pre-minced garlic.
I didn't want to be a weenie for GPG, however, and got very accustomed to spending some time at the cutting board. My knife skills still aren't exactly good, but they have certainly improved through practice. (I'm asking for entry to a knife skills class for Christmas.)
5. I'm a master of leftovers
For about half of this project, I was cooking for myself. For the other half, I was cooking for myself and my husband. As you may imagine, many of the dishes I made could serve a small army. As a result, I've become a master of leftovers.
Did you make a massive pot of chili? No worries: turn it into chili cheese dogs or sloppy joes. Too many charro beans? Pop some in the freezer so you've got a nice hearty dish ready at any time. Looking for a way to use up your Hainanese chicken rice? Make fried rice! The options are endless, and I've absolutely loved exploring them; it's great to make the national dish as authentically as possible, but it's also nice to put my own spin on it.
6. I need lights to cook now
A very significant portion of my dinners this year were prepared under the blissful LED glow of a ring light. Now I feel like I can't see a damn thing in my kitchen without one!
7. I'm a slut for sauce and spice
There's no other way to put it, honestly. GPG helped me realize just what a transformative role spice and sauce can play in a dish.
I don't want to sound like I was formerly a Standard White Woman who criminally underseasoned her dry and bland dishes, because I don't think I was. Rather, I think I've learned the pleasure of getting a little wild with the spice cabinet. Paprika and nutmeg can totally transform a store-bought cream sauce. Bay leaves simmered in your Campbell's soup will take that can to a whole different level.
And sauce. My god, I love sauce. Maybe it's my fascination with all things soup, but I want pretty much all of my food drowning — or dipped — in a delicious sauce. My newfound love of blending flavors with abandon has come to fruition in a new all-purpose dipping sauce I cannot stop making with mayo, Dijon mustard, chipotle hot sauce, and a little bit of local honey.
8. A long preparation is worthwhile sometimes, but it's also totally fine to go the easy way
There's something really meditative about spending an entire day in the kitchen. I've always loved the holidays for that reason: the slow but purposeful preparation of food over a long period of time. Many of the dishes I tackled in GPG required those really long cook times to soften meat, deepen flavor, or achieve the ideal texture. And on those days where nothing seems better than being intentional with your hands, a complex dinner might be worthwhile.
But I've also really embraced the quick-and-easy dinner, too. Sometimes you want a delicious meal without having to spend three hours actively stirring a pot or watching over some dough. If you just want some rice, I'm not going to judge you for buying the pre-packaged microwave rice. If you want a delicious homemade curry but don't have the time to spend on it, then a jarred curry sauce or powder packet will do just fine.
9. Mise en place! Mise en place!!!!!
The French term “mise en place” essentially means “everything in its place.” In cooking, that means preparing every single ingredient before you actually start assembling a meal: measuring out spices, chopping veggies, trimming meat. If you've tried home cooking and find you get super stressed, it's likely because you're trying to prep while you've already got food cooking. Yes, you'll probably have more dishes to wash after you're done, but I assure you: it is worth it.
10. More confidence in myself and my skills
Overall, I'm so incredibly proud of myself for completing this project. I've come out the other side with so much more confidence in myself as a home cook and in my ability to tackle any culinary project. I'm excited to cook dishes I normally would have skipped over because they seemed too challenging. I've even found myself enjoying the process of cooking on a busy weeknight, just because I know how much better my soul will feel when I've taken a little time to decompress and nourish myself.
That doesn't mean I've given up on pre-diced onions or become a full proponent of making everything by hand, though. But sometimes, it's nice to pair your frozen soy garlic chicken with homemade rice, or to mince your own garlic for a pasta dish where that flavor will really shine through.