Two come to mind.
- As a very young girl I aways helped great grandma (Alte Oma) make the weekly noodles - dried on a cloth and stored to be used thrughout the week. After the flour well, egg, water - we kneaded and them put a bowl over the ball and did something else for a bit. I had no clue about resting dough and gluten - but it stood me well as a good habit.
- Making soup broth with beef or chicken a yellow onion with skin on was aways studded with a few cloves and dropped in. I had no clue about the skin adding color or why cloves from these WW2 refugees from Eastern Euroipe??? I just did it.The first time a friend took me to her favorite pho place for breakfast down the street I had a visceral flashback. The star anise and cinnamon - a cross cultural pleasure.
