Text 5413, 124 rader
Skriven 2010-12-31 06:13:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Cooking Cheap
=====================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> or thirty years. In this "right now" world with both parents working
 DD> outside the home the chirrun never get a look at how to prepare food
 DD> unless they watch Emeril or Nigella or Poh on the glass teat whilst
 DD> waiting for Mom or Dad to drop the "boil-in-bag" entree into the pot
 DD> for supper.

 GJ> I think it is fairly obvious that they don't watch cooking shows on
 GJ> the telly.  A possible reason is that they have had a quick look at
 GJ> tensely competitive shows like Iron Chef, or bad-tempered
 GJ> self-appointed "super-chefs" like Gordon Ramsay, and that has put them
 GJ> off the whole idea of cooking.  Perhaps if they looked at "The Cook
 GJ> and the Chef", or "Poh's Kitchen", where the fun aspect of cooking
 GJ> runs through the whole process of cooking, they might be more inclined
 GJ> to have a go themselves.   BTW, how did you get to know about that
 GJ> Malaysian born South Australian Poh?  She lives not far from Kevin's
 GJ> old place, and her show often has clips of an Asian grocery near
 GJ> there, and also of the Adelaide Central Market.

I learned about Poh from one of my favourite resources - Usenet News Groups.
Specifically alt.binaries.multimedia and alt.binaries.multimedia.cooking ...
It's also my source for Nigella Lawson programmes and Luke Nguyen's Vietnamese
shows.

 GJ> If you can get hold of it, a young Sydney chef has an interesting
 GJ> program, "Luke Nguyen's Vietnam", which is worth looking at.  He was
 GJ> born in a refugee camp as his family was on their way to Australia,
 GJ> and eventually he got his own restaurant up and running.  Since then
 GJ> he has taken a journey back to Vietnam to visit relatives, and
 GJ> experience the traditional foods.  Being Vietnamese in appearance, and
 GJ> fluent in the language, he can fit in with the locals and enjoy
 GJ> helping to prepare their dishes.  These can be anything from simple
 GJ> noodle dishes prepared in pushcarts in the street to more
 GJ> sophisticated food.

See above ...  Bv)= 
 
 GJ> In the last show he tried eating cobra in seven dishes.  Before the
 GJ> meal, 3 small glasses are lined up; the first with a mixture of rice
 GJ> wine and snake blood, which he said tasted like just that; the second
 GJ> with rice wine and snake bile, which resulted in a shudder; the third
 GJ> was rice wine, to which the still-beating snake heart was added just
 GJ> before swallowing.  His expression when he disclosed that he could
 GJ> still feel it beating in his stomach was wonderful!  The ways in which
 GJ> the main body of the snake was served were fairly conventional - cobra
 GJ> spring rolls, crispy skin, bones crushed and deep fried, lemon grass
 GJ> and chili snake, snake congee, snake wrapped in betel leaf and fried,
 GJ> liver wrapped in egg and fried.

I don't have that one yet as it has not floated through the newsgroups. I'll be
sure to look for it.
 
 GJ> Didn't they learn anything about cooking from their
 GJ> mothers, or were they the product of generations of non-cooks?

 DD> Chances are Mom either has a good paying job or spends her days, as do
 DD> her chirrun glued to the one-eyed monster watching mindless
 DD> entertainment. Certainly she will spend little time on something as
 DD> mundane as actually cooking a nutritious, tasty meal.  Bv(=

 GJ> These people that the chefs were teaching to cook were poor, jobless,
 GJ> mature folk who should have had plenty of motivation to learn how to
 GJ> cook, but had never done so.

Did you ever consider mental (and possibly physical) laziness? As well as the
basic conservatism of most people ... "It wasn't invented here, I've never done
it, don't know anything about it, it's different and I don't want to do
anything new!!!" People is funny ducks, old son.
 
 GJ> My 6 yo g'daughter is starting to show an interest in cooking, which I
 GJ> always thought was natural.  After using Play-dough to make pretend
 GJ> food, her father found a sort of edible equivalent, which can be made
 GJ> into cakes, biscuits and similar and baked.  Called, "Yummy Dough", it
 GJ> is made in Germany.  Having tried it, she (and I) found it tastes
 GJ> excessively sweet.  I can see I will have to get her started on
 GJ> something simple, but tasty.  As she likes pasta, perhaps like this:

Start her out on making pasta or egg noodles. It's fun, it's messy (you get to
make messes and get flour to the elbones) and it's tasty. I got this recipe
from the 1918 Fanny Farmer Cookbook, downloaded as a part of the Gutenberg
Project in .PDF format from a.b.multimedia.cooking

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Noodles
 Categories: Five, Pasta
      Yield: 1 serving

      1 lg Egg
    1/2 ts Salt
           Flour

  Beat egg slightly, add salt, and flour enough to make very
  stiff dough; knead, toss on slightly floured board, and roll
  thinly as possible, which may be as thin as paper. Cover
  with towel, and set aside for twenty minutes; then cut in
  fancy shapes, using sharp knife or French vegetable cutter;
  or the thin sheet may be rolled like jelly-roll, cut in
  slices as thinly as possible, and pieces unrolled. 

  Dry, and when needed cook twenty minutes in boiling salted
  water; drain, and add to soup.

  Noodles may be served as a vegetable.

  From: The 1918 Fanny Farmer Cookbook

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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