They are east to remember, so forget them not.
Start your vegetables cold - Start your meats hot.
Take the pot to the kettle: not the kettle to the pot.
This ditty dates back to the early New England colonies before the Revolutionary War.
Through this journal you will notice an emphasis on cooking with less salt and fat. Basically food that “we all know we should eat” – not because of a diet fad – but as a way of “caring.”
The ancient Greeks said: “All things in moderation.” However since then we have played with our food. We preserve it better and get higher yields from our crops. We developed a taste of foods from thousands of miles away. In less than 100 years we have stopped growing our own. We expect a local supermarket where the food is not spoiled. We don't care if it is “in season”. We want it convenient, fast and the less we have to do to it the better.
Our bodies and needs have changed. When you do hard labor 12 hours a day, you need more calories, fats, proteins, salt and a host of sweets. Things we no longer need. More people have allergies. We have identified intolerance of lactose and gluten. We see deadly reactions to certain nuts and shellfish, etc.
My cooking philosophy is: in the absence of one of the above “intolerance” or “allergy”, no food is banished completely. Some things should be limited, yes. Treats are for a treat!
For example Christmas Cookies. I made a few great tasting low fat cookies. For the most part, (like my bacon – chocolate chip cookies), would be enough to make nutritionists faint! They're cookies for heavens sake, not breakfast, lunch, and dinner for a month! Have some restraint – please!
I hope you will find some knowledge that you might not have been taught. A Weight Watchers on line poll of 20 to 30 year old's showed only one in five admitted they knew how to cook! Upon questioning, that 20% reported the overwhelming majority of their skill was little beyond “cut a small slit in center before placing in microwave”.
So forgive if I go into minor details “everyone knows”. You can't count on that anymore. Think of these as reminders. Slave is no “expertly trained” chief or teacher. I have been cooking since before the Kennedy Assassination. -NO, smart ass the two were not related! In that time I have picked up a few things(?). I serve, wither that be a Master or another slave, allow me to help.
A favorite quote is from Quentin Crisp:
“Neither look forward where there is doubt, nor backward where there is regret. Look inward, and ask not if there is anything outside that you want, but wither there is anything inside that you have not yet unpacked.” Let slave pass on a few of the tricks he has packed away!
Forever His,
socialslave
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