The Intro

So you have probably wondered why someone takes the time to write about various subjects to post to a whole bunch of random people on the internet. You are not alone. I have wondered the same thing. So why would I spend my time doing this?

Well, I love good food. If you ask anyone who knows me, they will confirm that I love to eat good food. But being a poor, married college student, I cannot frequent the various establishments that I love to eat good food. My solution: experiment and make my own versions of the tasty food I love.

There are two benefits that I see to this:

First: making your own food is a whole lot cheaper than going out to eat. When my wife and I make an effort not to go out to eat, we find that our bank account stays large and we have money to spend elsewhere. If you ever wonder how to save an extra dime or two, try and make food from scratch. You will find that you wallet stays fat and......

Second: You waistline won't expand!!!! If you are ever brave enough to look at the nutrition facts for you favorite restaurant (unless its jamba juice or another health foods place) you may find that the calories contained in your favorite dish is quite larger than you expected. But, if you learn how to cook that dish, you have the opportunity to alter the recipe to make a lower calorie (and most often lower in fat) option that tastes just as good and doesn't make you feel gross after eating. One goal of mine is to make tasty food that fits my father's self inflicted dietary restrictions.

So then there comes the matter of the name of this blog. Science and a Spoon. The science behind the blog will be mentioned in each post as an interesting chemistry factoid dealing with each recipe. The spoon part is of course, the food. The goal of the blog is to do just that, take the science behind cooking and apply it to tasty food.

Enjoy!