Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I merely think that using the Crock Pot is conceptually, a step back from home cooking. When I think of home cooking I think about something that is constructed with my own hands. It's more of a novel idea; using the crock pot reminds me that the meal is a task (Marx...) instead of an art or a craft...there's something about being a part of the process -- whether it is the constant check of a low simmer or the art of prioritizing ingredients -- that really defines home cooking for me. I just worry that the slow cooker is taking the "easy way out," and I wonder if by constantly turning to it, we will eventually forget, or never learn how to cook. Also realized I didn't properly introduce myself to this forum...my name is Kristine, and I am quite happy to join and see such wonderful discourse on food.
  2. How We Eat by Leon Rappoport. I wish I could underline the entire book. So many "aha!" quotes in here, and topics that get you to think of foods in many, many dimensions.
  3. A lot of menu psychology seems to deal with restaurant economics. I read in an article once that people are likely to spend more money when items are listed in single increments, such as $9 or $9.00; rather than $8.99. Also, that anything that lists the money signs -- $, .99 or dollars, for example, remind consumers of the pain of paying and will turn them off spending as well. One thing that seems interesting to consider -- what causes menus to fail? Is it a lack of diversity, lackluster menu descriptions or the absence of components whose parts will "mingle" well? It seems that the fault of menus is much broader than personal preference. Paper quality and fonts would be interesting to delve into as well...and the presence of pictures and how that skews diner's choice. (sometimes it seems it is better to leave something to be desired?)
  4. The Crock Pot. I think that this is deeply reflective of our American mindset: set it and forget it. Throw the ingredients of success in a pot and see how they simmer. Not only does it take away the dexterity in mastering kitchen instruments, but in doing so it values function over form. For children, it distances themselves away from cooking...and champions cooking that lacks a heart and a brain. In essence, it is a meal that cooks itself; a surrogate chef!
  5. Saigon Sandwich in the Civic Center/Tenderloin....best Vietnamese sandwich I have eaten, ever. $3.50
  6. Great thread. I think that "honest" food is a teleological statement. There seems to be a fascination with a worldly regress to how things were done before civilization. I think it can be defined by the distance from food. The further you are from its production and it's preparation, the less "honest" it is. Which, I think has a valid point somehow, if you think for instance -- slaughter. We have such a denial of death when it comes to food. Perhaps, the closer we come to it the more "honest" we feel in our satiety...can anyone (home food growers, self-slaughter-er's) attest?
  • Create New...