CreativEating

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Archive for the category “Food policy”

A Fortune for your Delay

So I had a post all done… pushed publish… and it reverted to a version from last week (aka not finished). So, until I rewrite it, here is a fortune for you to ponder that came with my lunch.

Is this like a food version of you can’t put lipstick on a pig… or is there more here? Perhaps something about sunk costs… Either way, I like it.

10 Commandments of Food?

A Quora member recently asked, if there were ’10 Commandments of Food,’ what would they be? The one with the most votes (over 250) I found relatively delightful and also puzzling. (you can find the original post here) What are your thoughts? Do you agree or perhaps (scandalously) disagree? Is there a list on that post that you prefer? So here they are…

  1. Honor what you use. For every piece of food, every ingredient, every vegetable, slice of meat, herb, or spice, someone had to work, an animal had to die, trucks, vans, trains, and boats had to move. Every celery stalk and every pork loin has made a permanent impression on this planet. Honor the men and women who worked for your food, the animals who had to die for it, by giving everything the best treatment, thinking about how you can make it better, and by not wasting or throwing away food items.
  2. Don’t lose touch with your food. Tongs and other contraptions only serve to keep you away from it. Losing touch, figuratively and literally, yields worse dishes. Touch your steaks, your salad, everything. Learn how it feels, smells, looks, and tastes.
  3. Try something new every month. Follow foreign cultures and preparations. Your life will be richer and your food better, even when you’re preparing common staples.
  4. Before you use the tool learn to do it with your own hands. Buying a julienne peeler is nice and can save you hours over the course of a lifetime. But only by learning how to cut, mash, grind, sear, saute, and whisk with your hands will you keep touch with your food and get the best results.
  5. Cook for others. Enough said.
  6. Use fresh where possible, canned where necessary and frozen when desperate.
  7. Taste everything. Repeatedly.
  8. Let your food items come to room temperature before throwing them into pans.
  9. Work clean and clean as you go.
  10. When cooking, taste. When baking, measure.
I do have a few things…. of course… to say
#2 & #4 
There’s a lot of food touching in here for my germaphobe friends. I do appreciate the sentiment, and part of touching is part of #1’s appreciating. Especially with meat. Meat is something we get so creeped out by in modern life but if you eat it, you should touch it. Wash it, season it etc with your hands. But this also creates A LOT of hand washing to touch my steak and my salad… so careful with all the touching.
And seriously, I don’t think I’ll be ‘searing’ or ‘sauteing’ with my hands… because I don’t like being burned in a fire. I’m not sure what tool other than a simple spatula would make this easier. Mashing by ‘hand’ I’m guessing is w/ a simple mashing tool rather than beater etc. which does make better mashed products (rather than potato puree) But the cooking ones? Just confused. Though seriously — julienne-ing something is a pain the butt. I would love a julienne peeler. (feel free to sponsor this purchase please)
#6
I also, personally, think he has #6 wrong. I’d go “Use fresh where possible, frozen where necessary and canned when desperate.” Canned food loses nutrition and gains salty flavors often. I wouldn’t touch a canned green bean or pea to save my life. But frozen? Frozen peas are lovely! Bright green, nutritious, delicious. I’m curious as to what foods he things can better than freeze actually…. I can’t think of any.
#8
I never do this. I should, but I VERY rarely do. Sometimes with butter and eggs… but usually not.
#9
Really? Work clean is one thing, cleaning as you go sucks the fun out of it and makes me manic. And if you cook, you shouldn’t have to clean!
#3, #5, #7 & #10
YES, THESE.
*Other Favorites from Quora Answers*
Embrace failure.  It’s the only way you learn what not to do (for the next time).
Never fry bacon while you’re naked.
Cooking isn’t just for the ladies!
Fat is flavor. Do not fear it.
Be ready and willing to improvise.
Open a bottle of wine (don’t cook without a glass).
Savor your leftovers!
*My Additions*
11. Take joy in the creative process of cooking and the service to others of the food you prepare. There are few (if no)  things more core to our existence than creativity, food, and community.
12. If you can’t cook, learn to make 5 things you’re really good at in order to participate in your family or community, and in order to be more self-sufficient.
13. Accept compliments and suggestions graciously
What are your objections? What would you add?

WWII Poster(s)

A few gems from the full collection (from TreeHugger) of WWII posters about food, food security etc. Reminds me of my Oma who ALWAYS said ‘Waste not, want not’ even when I was fighting to throw away moldy cream cheese or dried out onions from her fridge. Some of these though we should certainly live by now, no matter the military situation our nation is in.

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