What's For Dinner?
Posted 06 November 2004 - 10:34 AM
I lend my battered copy of On Food and Cooking to anyone who works in my kitchen. I also tell them that if what I tell them to do seems to contradict something in your book that's just tough. I'm concerned with people being interested in what happens during cooking, not hanging on to explanations.
I was wondering what kind of foods and cuisines that you yourself are most fond of or interested in. In other words, what do you tend to cook or eat?
"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.
"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."
Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM
Posted 09 November 2004 - 05:16 PM
Itís important for cooks to trust their own experience and observations, no matter what book or boss or other form of received wisdom that experience seems to contradict. Facts are facts, and if they donít fit the received wisdom, then the wisdom needs to be revised. And itís being revised all the time. Of course itís trickier to disagree with a boss than with a book!
As I say in the introduction to the new edition, I welcome questions and corrections. The time that I spend reading and writing is time that Iím not cooking, and people who cook a lot have logged more direct experience of foods and their behavior. Iím grateful for their input.
Iím interested in the variousness of foods and cuisines, so I like to exploreóbut not at the edge of outer space! My mother was born and raised in India, and Iíve had Indian food all my life, love it, and enjoy making it. Iíve also been a big fan of Mexican food since my first Patio TV dinner decades ago, and especially enjoy making moles (which have a lot in common with Indian dishes). Iíve done a fair amount of bread baking, though not so much right now. Weekend slow roasts on the grill are another pleasure. Day-to-day standbys are quick pasta dishes, risottos, stir-fries.
Posted 10 November 2004 - 09:50 AM
You would probably be interested in knowing that one of our members, Rachel Caroline Laudan (username caroline) wrote an article called "The Mexican Kitchen's Islamic Connection," which was published in Saudi Aramco World. Here's an excerpt:
...while (Octavio) Paz was right to point out that mole resembled curry, he was wrong to imagine that Mexican cooks had created mole as imitation curry, or that Indian cooks composed curries in an effort to emulate mole. He would have done better to picture both moles and curries as vestiges of the cuisine of medieval Islam, a cuisine that was enjoyed from southern Spain in the west to northern India in the east.
If you're interested, have a look at this eGullet thread, which includes a link to the article as well as discussion of it.
Have a look at my website, fluteperformer.com!
Posted 13 November 2004 - 04:50 PM