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Holiday Dinners, My Cooking, and the Dying Recipe- Part II

December 6, 2012

produceNow that I do most of our food preparation I have observed some major lacking in our culture. If I try to remember the women around me who I considered to know how to “cook”, only 3 come to mind, one who married a Greek, one who was Italian/Spanish and one who had Russian ancestry and traveled the world, not one that was a ‘typical’ American mom. It tells you something about our North American culture. We no longer fill our fridge of fresh ingredients and know how to use them, we eat out of cans and boxes. Could you cook and live just shopping the outside isles of the grocery store?

My generation is so far removed from any ancestral grandparents who came soaked inP1100868 their traditional way of life, and how they cooked. When I was younger I remember meals as follows: cereal and milk for breakfast, slap a sandwich together for lunch or maybe some left overs and for dinner we’d have something a little more substantial, a meat, a veggie and probably another source of starch, either bread or a noodle salad. Now I’m not saying my own mother didn’t cook us dinner every night, she did, and I know how hard she worked with what she had. She took time and made us special treats and homemade bread, which I proudly do also. However, after I married into the Asian culture I notice to no fault of her own her culture just didn’t teach her how to make a variety of good food. Salt by Salt Shaker   Original Filename: 6507-000073.jpgThe major difference ‘SALT’ and “SAUCE”. lee-kum-keeWhich of course has its own health pros and cons. After being immersed in Asian food I realized our food majorly lacks in the way of FLAVOR, and salt is the one ingredient that brings that out in abundance. Food back home is pretty bland comparing other cultures who lavish their food in spices and fermented sauces. No wonder we like restaurant food, we don’t know how to cook!

Once I started ‘stir-frying’ my world opened up to a whole new level of cooking. I realized you could prepare good meals way faster than the western inefficient obsession with the oven. I have learned to love my wok. If you don’t want to use oil just sauté with water or steaming is another good option. Yes sometimes its nice to ‘dry’ out food with oven heat, or to make that chicken crispy, but unless you’re talking about my baked quail or baked bread/muffins/pie, P1110950I find it burdensome to heat and bake in the oven. I rarely make a casserole, roast or other baked dish because I feel that if it calls for 1-2 hours cook time in the oven, I usually can make my own version on the stove top in 1/2 the time.

From → Food!

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